Introduction to Nutrition and Metabolism (5th Revised edition)
By: David A. Bender (author)Paperback
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Understanding the way in which nutrients are metabolised, and hence the principles of biochemistry, is essential for understanding the scientific basis of what we would call a healthy diet. Extensively revised and updated to reflect current knowledge of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fifth Edition presents an accessible text on the basic principles of nutrition and metabolism and the biochemistry needed for comprehending the science of nutrition. This full-color text explores the need for food and the uses to which that food is put in the body, as well as the interactions between health and diet. It describes the metabolic pathways and the biochemical basis of their nutritional and physiological importance. Topics covered include chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats, and proteins; issues associated with being overweight; problems of malnutrition; and vitamin and mineral requirements and functions.
This new edition contains significantly expanded information on a variety of subjects including appetite control, hormone action, and integration and control of metabolism. The fifth edition also includes a list of key points at the end of each chapter. This text explains the conclusions of the experts who have deliberated on nutritional requirements, diet, and health, as well as the scientific basis for the conclusions they have reached. It also provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences. The accompanying CD-ROM contains new interactive tutorial exercises, PowerPoint presentations for each chapter, self-assessment quizzes, simulations of laboratory experiments, and a nutrient analysis program.
David A. Bender received his PhD from the University of London on the metabolism of aromatic amino acids. He retired from University College London (UCL) in 2011, with the title of emeritus professor, and continues to give a number of lectures on nutrition to medical and science students, both at UCL and at the University of Surrey. From 1994 until retirement, he was assistant faculty tutor to the medical students, and from 1998 he was subdean (education) and director of studies for the early years of the medical course at UCL. His research interests have been in the field of amino acid and vitamin nutritional biochemistry, and he was a member of the working group on vitamins that formed part of the expert committee that produced the 1991 report on Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, the EU expert committee that produced the 1993 report on Nutrient and Energy Intakes for the European Community, and the Food Safety Authority of Ireland working party on Safe Micronutrient Levels.
Why Eat? The need for water The need for energy Metabolic fuels Hunger and appetite Enzymes and Metabolic Pathways Chemical reactions: breaking and making covalent bonds Enzymes Factors affecting enzyme activity Coenzymes and prosthetic groups The classification and naming of enzymes Metabolic pathways Enzymes in clinical chemistry and medicine The Role of ATP in Metabolism The adenine nucleotides Functions of ATP The phosphorylation of ADP to ATP Digestion and Absorption The gastrointestinal tract Digestion and absorption of carbohydrates Digestion and absorption of fats Digestion and absorption of proteins The absorption of vitamins and minerals Energy Nutrition: the Metabolism of Carbohydrates and Fats Estimation of energy expenditure Energy balance and changes in body weight Metabolic fuels in the fed and fasting states Energy-yielding metabolism The metabolism of fats Tissue reserves of metabolic fuels Gluconeogenesis-the synthesis of glucose from non-carbohydrate precursors Diet and Health: Nutrition and Chronic Non-Communicable Diseases Chronic non-communicable diseases (the 'diseases of affluence') Types of evidence linking diet and chronic diseases Guidelines for a prudent diet Nutritional genomics: interactions between diet and genes Free radicals, oxidative damage, and antioxidant nutrients Homocysteine in cardiovascular disease Other potentially protective compounds in foods Overweight and Obesity Desirable body weight The problems of overweight and obesity The causes and treatment of obesity Protein-Energy Malnutrition: Problems of Undernutrition Problems of deficiency Protein-energy malnutrition Marasmus Cachexia Kwashiorkor Protein Nutrition and Metabolism Nitrogen balance and protein requirements Protein synthesis The metabolism of amino acids The Integration and Control of Metabolism Patterns of metabolic regulation Intracellular regulation of enzyme activity Responses to fast-acting hormones by covalent modification of enzyme proteins Slow-acting hormones: changes in enzyme synthesis Hormonal control in the fed and fasting states Selection of fuel for muscle activity Diabetes mellitus-a failure of regulation of blood glucose concentration Micronutrients: the Vitamins and Minerals The determination of requirements and reference intakes Vitamin A Vitamin D Vitamin E Vitamin K Vitamin B1 (thiamin) Vitamin B2 (riboflavin) Niacin Vitamin B6 Vitamin B12 Folic acid Biotin Pantothenic acid Vitamin C (ascorbic acid) Minerals Nutritional anaemias
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- ID: 9781466572249
5th Revised edition
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