By Tom Sanders, Peter Emery
Molecular foundation of Human nutrients makes a speciality of the metabolic foundation of human meals, detailing fresh wisdom and examine during this box. It explains the biochemical services of the basic nutrition and the physiological effects of poor and over the top intakes. those are defined in the context of ordinary human diets and specifications for future health. even if this ebook is set human foodstuff, in a few cases there are comparisons with and examples of different mammalian species to facilitate knowing of the rules. Molecular foundation of Human food is the single booklet to hide this actual topic and should end up very hot with either scholars and academics alike.
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Extra resources for Molecular Basis of Human Nutrition
Example text
WHO. ‘Energy and protein requirements’, report of a joint FAO/WHO/UNU Expert Consultation, Geneva, 1985. 1 THE NEED FOR PROTEIN Protein is a major component of all living cells, and thus of the human body. It makes up about 17 per cent of the weight of an average adult, making it the second biggest component after water. 1). The need for protein during growth is self evident – it is needed to make up new tissue. What is not so obvious is the need for protein in a non-growing adult. A certain amount of tissue protein is broken down to amino acids each day; some of these amino acids are oxidized or irreversibly converted to other compounds.
WHO. ‘Energy and protein requirements’, report of a joint FAO/WHO/UNU Expert Consultation, Geneva, 1985. 1 INTRODUCTION Carbohydrates consist of sugars, starch and non-starch polysaccharides (dietary fibre) Glucose cannot be synthesized from fatty acids in humans Carbohydrates are a diverse group of substances which fall into three main groups: sugars, starch and non-starch polysaccharides (dietary fibre). Apart from lactose they are derived almost exclusively from food of plant origin. Plants use the energy from sunlight to synthesize sugars via the process of photosynthesis.
3 FOOD SOURCES Cereals are major sources of protein in human diets Virtually all the food we consume, both plant and animal, contains some protein. Some foods are considered as ‘protein foods’, which means that they contain a relatively high concentration of protein. The main examples are meat, fish, milk, cheese, eggs and legumes, especially soya beans. However, the importance of any food as a source of any nutrient also depends on the amount of that food that is eaten, so foods that we eat a lot of are important sources of many nutrients.
