Physiology

Nutrition at a Glance by Mary Barasi, Sangita Sharma, Tony Sheehy, Fariba Kolahdooz

By Mary Barasi, Sangita Sharma, Tony Sheehy, Fariba Kolahdooz

Nutrition at a Glance introduces key food evidence, corresponding to the position of key meals in conserving wellbeing and fitness, and addresses the techniques of nutrient metabolism, dietary consumption and what makes an enough vitamin. It covers meals safeguard, hypersensitive reaction and intolerance, GM meals, diet-related illnesses and nutrigenomics.

Nutrition at a Glance:

• Is fantastically illustrated, with complete color illustrations all through
• comprises foodstuff ‘hot issues’ similar to gene-nutrient interactions and supplements
• Has robust overseas attraction, with various nutritional specifications supplied for plenty of countries
• Is a reference textual content appropriate for post-docs and junior scientists, together with these operating in public overall healthiness and dietetics
• encompasses a significant other web site at www.ataglanceseries.com/nutrition that includes interactive a number of selection questions, abbreviations, a word list, references and extra interpreting, and Appendix B 1: international nutritional instructions and nutritional Reference Intakes

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Example text

Malabsorption The body’s energy requirement is met either from food intake or by drawing on stored reserves. During periods of fasting, energy stores are mobilised by the action of hormones (including glucagon, growth hormone and cortisol) and oxidised to maintain the energy supply. This is the basis of direct calorimetry. The physical limitations of this environment make it impractical for routine use, but measurements made in this way have enabled other methods to be developed that are better at approximating real-life situations.

Other monosaccharides Other monosaccharides are occasionally found in foods and include xylose and arabinose (white wine and beer), mannose (fruit) and fucose (in human breast milk). This delays the rise in blood glucose, which is of benefit to people with diabetes. They are not fermented by bacteria in the mouth and hence do not contribute to dental caries. On entering the colon, however, they can be broken down by beneficial bacteria, such as Bifidobacteria, and used for energy. 8 Carbohydrates: Digestion and utilisation in the body Aims 1.

To identify the various components making up our total energy expenditure 2. To explore the determinants of energy expenditure and energy requirements Components of energy expenditure The energy expenditure of an individual can be broken down into three main components: 1. Basal (or resting) metabolic rate (BMR) 2. The thermic effect of food (TEF) 3. Energy expended during physical activity In addition, growth during childhood and adolescence increases energy expenditure. However, the two terms tend to be used interchangeably.

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