Introduction to clinical nutrition
著者
書誌事項
Introduction to clinical nutrition
Marcel Dekker, c1998
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
Offering a textbook for nutrition courses during the pre-clinical years, this work discusses the physiologic and metabolic interrelationships of all nutrients and their role in health maintenance, as well as the prevention and treatment of various diseases.
目次
- Introduction - fundamentals of nutrition. Part 1 Essential and nonessential nutrients: digestion of macronutrients - carbohydrates, lipids and proteins
- requirements for energy, carbohydrates, fat and protein
- role of essential fatty acids
- eicosanoids
- inorganic elements - essential macromineral, essential trace minerals and ultra trace minerals
- vitamins - general
- fat soluble vitamins - A, D, E, K
- water soluble vitamins 1 - thiamin-B1, riboflavin-B2, niacin, pantothenic acid and biotin
- water soluble vitamins 2 - folic acid, vitamin-B12, pyridoxine and vitamin C-ascorbic acid
- vitamin-like substances. Part 2 Nutrition in the normal life cycle: nutrition during pregnancy and lactation
- foetal development and nutrition during infancy, childhood and adolescence
- nutrition and ageing. Part 3 Nutritional conditions asssociated with health: nutritional assessment
- obesity and eating disorders
- cholesterol and hyperlipidemia
- osteoporosis
- nutritional aspects of diabetes
- nutritional aspects of genetic disease. Part 4 Topics of general interest (special topics of practical importance): dietary fibre
- antioxidants and health
- toxicants occurring naturally in foods and additives
- vegetarianism and other popular nutritional practices
- nutritional aspects of biotransformation
- nutraceuticals.
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