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Nutrition and Food 1st Edition by Luis E Voyer ISBN 9781527589766 1527589765

Name: Nutrition and Food 1st Edition by Luis E Voyer ISBN 9781527589766 1527589765
SKU: EB-48300624
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Nutrition and Food Luis E. Voyer Digital Instant Download

Author(s): LUIS E. VOYER

ISBN(s): 9781527589766, 1527589765

Edition: 1st

File Details: PDF, 37.95 MB

Year: 2022

Language: English

SKU: EB-48300624 Categories: Relationships & Lifestyle - Diet & Nutrition, Self-Help Tag: LUIS E. VOYER

Description

Nutrition and Food 1st Edition by Luis E Voyer – Ebook PDF Instant Download/Delivery: 9781527589766 ,1527589765
Full download Nutrition and Food 1st Edition after payment

Product details:
ISBN 10: 1527589765
ISBN 13: 9781527589766
Author: Luis E Voyer

The sustained increase in cancer, chronic metabolic and neurodegenerative diseases after a long history of dietary transitions and technological advances in the industry, requires a scientific evaluation of risks and health benefits. This book provides insight into physiology, cell structure, molecular biology, genetics and epigenetics in order to raise awareness about nutrition and food seen from a new dimension, not only for normal growth and development, preservation of health and disease prevention, but for co-adjuvant and sustainable treatment. It brings together 442 bibliographic references in order to promote optimal nutrition.

Nutrition and Food 1st Edition Table of contents:

Introduction to Nutrition and Food Science
1.1. What is Nutrition?
1.2. The Role of Food in Health
1.3. Overview of Nutrients
Carbohydrates
2.1. Structure and Function
2.2. Types of Carbohydrates
2.3. Digestion and Absorption
2.4. Dietary Sources of Carbohydrates
2.5. Carbohydrates in Health and Disease
Proteins
3.1. Amino Acids and Protein Structure
3.2. Functions of Proteins
3.3. Protein Digestion and Absorption
3.4. Protein Requirements and Sources
3.5. Proteins in Health and Disease
Fats and Lipids
4.1. Types of Fats and Lipids
4.2. The Role of Fats in the Body
4.3. Fat Digestion and Absorption
4.4. Dietary Fats and Health Implications
Vitamins and Minerals
5.1. Fat-Soluble Vitamins
5.2. Water-Soluble Vitamins
5.3. Major and Trace Minerals
5.4. Nutrient Deficiencies and Toxicities
Water and Electrolytes
6.1. The Importance of Water
6.2. Fluid Balance in the Body
6.3. Electrolytes and Their Functions
Energy Balance and Weight Management
7.1. Energy Requirements and Expenditure
7.2. Factors Affecting Energy Balance
7.3. Managing Body Weight
7.4. Eating Disorders
Digestive System and Metabolism
8.1. Overview of the Digestive Process
8.2. The Metabolic Pathways of Nutrients
8.3. Disorders of the Digestive System
Food Safety and Technology
9.1. Foodborne Illnesses
9.2. Food Preservation Methods
9.3. Biotechnology in Food Production
Special Diets and Nutrition Therapy
10.1. Nutrition in Pregnancy and Lactation
10.2. Childhood and Adolescent Nutrition
10.3. Nutrition for the Elderly
10.4. Nutrition in Disease Management
Global Nutrition and Food Security
11.1. Global Nutrition Issues
11.2. Food Security and Sustainability
11.3. The Role of Nutrition in Public Health
Food Labeling and Dietary Guidelines
12.1. Understanding Food Labels
12.2. National Dietary Guidelines
12.3. The Role of the Food Industry in Nutrition

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Tags: Luis E Voyer, Nutrition, Food