Keywords:
Nutrition.
;
Electronic books.
Type of Medium:
Online Resource
Pages:
1 online resource (568 pages)
Edition:
1st ed.
ISBN:
9780323145688
URL:
https://ebookcentral.proquest.com/lib/geomar/detail.action?docID=1170206
Language:
English
Note:
Front Cover -- Vitamins, Nutrient Requirements, and Foods Election -- Copyright Page -- Table of Contents -- Dedication -- List of Contributors -- Contents of Volume I -- Contents of Volume III -- CHAPTER 1. FAT-SOLUBLE VITAMINS -- I. Vitamin A -- II. Vitamin D -- III. Vitamin E6 -- IV. Vitamin K -- References -- CHAPTER 2. THE B VITAMINS: THIAMINE, RIBOFLAVIN, NIACIN -- I. Early Studies on Thiamine -- II. Chemistry and Physiology of Thiamine -- III. Thiamine Requirements and Factors Influencing Them -- IV. Dietary Sources of Thiamine -- V. Thiamine Deficiency -- VI. Evaluation of Thiamine Nutrition -- VII. Early Studies on Riboflavin -- VIII. Chemistry and Physiology of Riboflavin -- IX. Riboflavin Requirements and Factors Influencing Them -- X. Dietary Sources of Riboflavin -- XI. Riboflavin Deficiency -- XII. Early Studies on Niacin -- XIII. Chemistry and Physiology of Niacin -- XIV. Niacin Requirements and Factors Influencing Them -- XV. Dietary Sources of Niacin -- XVI. Niacin Deficiency -- References -- CHAPTER 3. THE B VITAMINS: B6, B12, FOLIC ACID, PANTOTHENIC ACID, AND BIOTIN -- I. Vitamin B6 -- II. Vitamin B12 (Cobalamin) -- III. Folic Acid -- IV. Pantothenic Acid -- V. Biotin -- References -- CHAPTER 4. ASCORBIC ACID -- I. History -- II. Chemistry -- III. Physiology -- IV. Pathology -- V. Clinical Picture -- VI. Biochemical Assessment -- VII. Human Requirements -- VIII. Ascorbic Acid Content of Foods -- References -- CHAPTER 5. DIETARY STANDARDS -- I. History of Dietary Standards -- II. Current Standards -- III. Use and Misuse of Dietary Standards -- IV. Scientific Basis of Standards -- References -- CHAPTER 6. NUTRITIONAL ADAPTATION -- I. Introduction -- II. Enzymatic and Metabolic Adaptations in Animals -- III. Adaptation of Metabolic Enzymes to Changes in Food Supply.
,
IV. Dietary Changes That Modify Favorably theRequirements and/or Utilization of Nutrients in Animals -- V. Theories of Nutritional Adaptation -- VI. Bearing of Nutritional Adaptation on the Formulation of Recommended Nutrient Allowances -- References -- CHAPTER 7. CAUSES AND PREVENTION OF MALNUTRITION -- I. Introduction -- II. Agent Factors in the Causation of Nutritional Deficiencies -- III. Host Factors -- IV. Environmental Factors -- V. General Preventive Measures -- References -- CHAPTER 8. FOOD SELECTION -- I. Introduction -- II. Taboos, Restrictive Practices, and Prejudices -- III. Changing Patterns and Filling Gaps, Especially in African Diets -- IV. Picas and Aversions -- V. Food Selection in Pregnancy -- VI. Selection by Different Age Groups -- VII. Geographical Differences in United Kingdom Household Diet Groups -- VIII. Environment and Food Intake -- IX. Changes in United Kingdom Household Diets Since World War II -- X. The Constancy of the Proportion of Calories Represented by Dietary Protein -- XI. Food Selection in the United States -- XII. Conclusion -- References -- Author Index -- Subject Index.
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