Nutritional biochemistry

Nutrition involves the relationship of food and nutrients to health. Biochemistry is the science of the chemistry of living organism. As implied by the title, this book emphasizes the overlap between problems of nutrition and the techniques of biochemistry. Nutritional sciences employ various experimental techniques. The methods used to assess a deficency can also be used to dertmine the requirement for a fiven nutrient. Dietary deficiency, a technique applied to animals and microorganisms, was used in the discovery of vitamins and in proving the essential on the techniques used to assess both requirements and deficiencies. Two of the most important techniques, those involving nitrogen balance and the respiratory quotient, are covered in some detail. The book focuses on the details of two or three aspects of problems related to each selected topic. Clinical and research data are used to illustrate these problems, and case studies are frequently presented. Emphasis on primary data is intended to encourage readers to use their own trained judgment when examining data from the literature as well as data from their own research experience. This book contents of:1. Classification of Biological Structures2. Digestion and Absorption3. Nutrients That Resist Or Escape Digestion4. Regulations of Energy Metabolism5. Energy Requirement 6. Lipids7. Obesity8. Protein9. Vitamins10. Inorganic Nutrients11. Diet and Cance