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Biochemistry and Human Nutrition (Hardback, Manvesh Kumar Sihag)
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Country Of Origin : India
"This book will be particularly useful for students studying biochemistry and/or human nutrition as one of their subjects in undergraduate programs related to Food Technology, Food Science and Technology, Food and Nutrition, and other related fields. The book is divided into two main sections. The first section comprises eight chapters covering the metabolism of macronutrients (carbohydrates, proteins, and lipids), basics of vitamins, enzymes, hormones, and nucleic acids. The second section deals with topics such as the digestion and absorption of macronutrients, nutritional requirements for different age groups, analytical methods for determining the qualitative and quantitative content of nutrients, milk intolerance and hypersensitivity, food additive safety, and the presence of toxic elements and radionuclides in food. Additionally, this section addresses various nutritional policies.
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Additional Information
"This book will be particularly useful for students studying biochemistry and/or human nutrition as one of their subjects in undergraduate programs related to Food Technology, Food Science and Technology, Food and Nutrition, and other related fields. The book is divided into two main sections. The first section comprises eight chapters covering the metabolism of macronutrients (carbohydrates, proteins, and lipids), basics of vitamins, enzymes, hormones, and nucleic acids. The second section deals with topics such as the digestion and absorption of macronutrients, nutritional requirements for different age groups, analytical methods for determining the qualitative and quantitative content of nutrients, milk intolerance and hypersensitivity, food additive safety, and the presence of toxic elements and radionuclides in food. Additionally, this section addresses various nutritional policies.
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Content
"1. Enzymes 2. Nucleic acids 3. Vitamins 4. Hormonese 5. Carbohydrate Metabolism 6. Lipid Metabolism 7. Protein Metabolism 8. Elementary knowledge of milk synthesis in mammary glands 9. Human Nutrition 10. Nutrient requirements of different age groups 11. Evaluation of Nutritive Value of Foods 12. Digestion and absorption of carbohydrates, lipids and proteins 13. Milk intolerance and hypersensitivity 14. Planning and nutritional policies 15. Safety aspects of food additives, toxic elements, radionuclide
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