Nutrition A Comprehensive Treatise: Vitamins, Nutrient, Requirements, and Food Selection

Nutrition, Volume II: Vitamins, Nutrient Requirements, and Food Selection focuses on the requirement, metabolism, and manifestations of deficiency of the individual nutrients. This book discusses the philosophy of dietary standards and compares the dietary standards from several countries.
Organized into nine chapters, this volume starts with an overview of the concept of nutritional adaptation and its significance in human nutrition. This text then explains the absorption, transport, and deposition of vitamin A. Other chapters explore the structures, properties, functions, excretions, and toxicities of B vitamins, which include niacin, thiamine, and riboflavin. This book discusses as well the chemistry, absorption, and metabolic functions of pyridoxal phosphate and cobalamin. The final chapter explains the factors affecting food choice in humans and discusses as well the patterns of food use in many areas of the world.
This book is a valuable resource for nutritional biochemists, nutritionists, teachers, graduate students, and research workers.

Contenu

List of Contributors

Contents of Volume I

Contents of Volume III

1. Fat-Soluble Vitamins

   I. Vitamin A

   II. Vitamin D

   III. Vitamin

   IV. Vitamin

   References

2. The 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

3. The 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

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

5. Dietary Standards

   I. History of Dietary Standards

   II. Current Standards

   III. Use and Misuse of Dietary Standards

   IV. Scientific Basis of Standards

   References

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 the Requirements 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

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

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