Xem 1-20 trên 98 kết quả Human nutrition
  • This book is about what we consider the essentials of human nutrition. The science of human nutrition deals with all the effects on people of any component found in food. This starts with the physiological and biochemical processes involved in nourishment—how substances in food provide energy or are converted into body tissues, and the diseases that result from insufficiency or excess of essential nutrients (malnutrition). The role of food components in the development of chronic degenerative disease like coronary heart disease, cancers, dental caries, etc.

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  • T he science of human nutrition and its applications to health promotion continue to gain momentum. In the relatively short time since the release of the first edition of this Encyclopedia, a few landmark discoveries have had a dramatic multiplying effect over nutrition science: the mapping of the human genome, the links between molecular bioenergetics and lifespan, the influence of nutrients on viral mutation, to name a few.

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  • As a research scientist in the area of human nutrition, I have observed a sea change in emphasis within my field over the past 10–15 years. There have always been dynamics within the subject: During the first half of the twentieth century, scientists grappled with discovering the essential micronutrients and with characterizing the biological effects of their deficiency. This interest in “too little” was supplanted in the mid-1980s by a preoccupation with too much—too much fat, too much sugar, and too much obesity.

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  • T he science of human nutrition and its applications to health promotion continue to gain momentum. In the relatively short time since the release of the first edition of this Encyclopedia, a few landmark discoveries have had a dramatic multiplying effect over nutrition science: the mapping of the human genome, the links between molecular bioenergetics and lifespan, the influence of nutrients on viral mutation, to name a few.

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  • More than twenty years after the idea of this Carotenoids book series was first discussed, we finally reach the end of the project with Volume 5, which covers the functions and actions of carotenoids in human nutrition and health. In 1971, in Isler’s book Carotenoids, functions of carotenoids and vitamin A were covered in just two chapters.

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  • As a research scientist in the area of human nutrition, I have observed a sea change in emphasis within my field over the past 10–15 years. There have always been dynamics within the subject: During the first half of the twentieth century, scientists grappled with discovering the essential micronutrients and with characterizing the biological effects of their deficiency. This interest in “too little” was supplanted in the mid-1980s by a preoccu- pation with too much—too much fat, too much sugar, and too much obesity.

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  • Human development has different meanings depending on the area we will focus on. It is the ontogenetic process of individual development for psychologists. It considers systematic psychological changes in several areas, such as motor, cognitive, emotional, social, that occur in human beings over the course of their life span. To sociologists and economists, among others, human development is the consideration of the macrolevel countries or regions and their development conditions related to human needs.

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  • The medicine of the future will no longer be remedial, it will be preventive; not based on drugs but on the best diet for health. This document explores the issue: What is Optimum Nutrition? The subject of nutrition is massively wide and deep. There is so much to know and so many seemingly contradictory theories on the subject of nutrition and its relationship with human physiology and mental function.

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  • Significantly revised and updated, this second edition of the bestselling Handbook of Nutrition and Food welcomes contributions from several new authors, including Elaine B. Feldman and Johanna Dwyer, notable leaders in nutritional science. Retaining the high level of scientific research, accessible language, and attention to detail of the original, this new edition reflects the changes and developments of the past six years in nutrition research by adding 12 new chapters and tripling the number of referential web addresses. ...

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  • “Have you thanked a green plant today?” reads a popular bumper sticker. Indeed, we should thank green plants for providing the food we eat, fiber for the clothing we wear, wood for building our houses, and the oxygen we breathe. Without plants, humans and other animals simply could not exist. Psychologists tell us that plants also provide a sense of well-being and peace of mind, which is why we preserve forested parks in our cities, surround our homes with gardens, and install plants and flowers in our homes and workplaces.

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  • Since 1897 instruction has been given at the University of Minnesota, College of Agriculture, on human foods and their nutritive value. With the development of the work, need has been felt for a text-book presenting in concise form the composition and physical properties of foods, and discussing some of the main factors which affect their nutritive value. To meet the need, this book has been prepared, primarily for the author's classroom. It aims to present some of the principles of human nutrition along with a study of the more common articles of food.

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  • Early interest in selenium by nutritionists concerned its high concentration in certain range plants and the consequent toxicosis in animals that grazed those plants. More recently, the essential nature of selenium has become the center of attention, and this element is now known to be required by laboratory animals, food animals (including fish), and humans. Its role as an integral feature of glutathione peroxidase has been established, and other possible functions are under active investigation.

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  • Nutritional Biochemistry takes a scientific approach to nutrition. It covers not just "whats"--nutritional requirements--but why they are required for human health, by describing their function at the cellular and molecular level. Each case study either leads to a subsequent discovery or enables an understanding of the physiological mechanisms of action of various nutrition-related processes. The text is "picture-oriented" and the commentary is directed towards explaining graphs, figures, and tables. ...

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  • THE ECONOMICS OF NUTRITION, BODY BUILD, AND HEALTH: WAALER SURFACES AND PHYSICAL HUMAN CAPITAL

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  • The task for the Committee on Use of Dietary Reference Intakes in Nutrition Labeling, which I was privileged to chair, was to provide guidance to the U.S. Department of Health and Human Services’ Food and Drug Administration (FDA), the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS), and Health Canada on how to use the Dietary Reference Intakes (DRIs) to update the nutrient reference values used in nutrition labeling.

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  • This account of human nutrition describes the basic facts in a clear and simple way without the use of complicated details or much specialist language. In the few places where more than this is necessary, elementary explanations are given. I believe that any averagely intelligent person will readily gain a good knowledge of human nutrition from this book, which will also be of value to students, teachers, nurses, doctors and health professionals.

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  • Curriculum "English for Nutrition and Food Siences: Part 2" continue to introduce to you the information, knowledge:  Unit 6 - Human Diet, Unit 7 - Food Poisoning, Unit 8 - Organic Food , Unit 9 - Genetically Modified Food , Unit 10 - Food Industry. Invite you to refer to capture the details of the curriculum.

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  • Food and nutrition, food industry, genetically modified food, food poisoning, human diet,... is the main content of the book "English for nutrition and food sciences". Invite you to consult the text book for more documents serving the academic needs and research.

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  • the human body needs nutrients to 3 as calcium, iron and zinc in the juvenile stage. In addition to providing nutrients, the split meals a day, eat slowly and chew very positive effects help this little group of obesity and diseases related to metabolism.

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  • Chapter 5 provides knowledge of digestive system & nutrition. The following will be discussed in this chapter: The digestive system, three accessory organs, digestive enzymes, homeostasis, nutrition.

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