دانلود کتاب Nutrition : A comprehensive treatise. Vol. 2: Vitamins, nutrient selection, and food selection

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Title Page\r......Page 4
Copyright Page......Page 5
Table of Contents......Page 10
Dedication......Page 6
List of Contributors......Page 8
Contents of Volume I......Page 14
Contents of Volume III......Page 15
CHAPTER 1. FAT-SOLUBLE VITAMINS......Page 18
I. Vitamin A......Page 19
II. Vitamin D......Page 37
III. Vitamin E6......Page 52
IV. Vitamin K......Page 77
References......Page 107
CHAPTER 2. THE B VITAMINS: THIAMINE, RIBOFLAVIN, NIACIN......Page 126
I. Early Studies on Thiamine......Page 127
II. Chemistry and Physiology of Thiamine......Page 129
III. Thiamine Requirements and Factors Influencing Them......Page 136
IV. Dietary Sources of Thiamine......Page 137
V. Thiamine Deficiency......Page 139
VI. Evaluation of Thiamine Nutrition......Page 160
VII. Early Studies on Riboflavin......Page 162
VIII. Chemistry and Physiology of Riboflavin......Page 163
IX. Riboflavin Requirements and Factors Influencing Them......Page 167
X. Dietary Sources of Riboflavin......Page 168
XI. Riboflavin Deficiency......Page 169
XII. Early Studies on Niacin......Page 178
XIII. Chemistry and Physiology of Niacin......Page 183
XIV. Niacin Requirements and Factors Influencing Them......Page 191
XVI. Niacin Deficiency......Page 196
References......Page 215
CHAPTER 3. THE B VITAMINS: B6, B12, FOLIC ACID, PANTOTHENIC ACID, AND BIOTIN......Page 224
I. Vitamin B6......Page 225
II. Vitamin B12 (Cobalamin)......Page 236
III. Folic Acid......Page 246
IV. Pantothenic Acid......Page 259
V. Biotin......Page 270
References......Page 274
I. History......Page 282
II. Chemistry......Page 284
III. Physiology......Page 285
IV. Pathology......Page 288
V. Clinical Picture......Page 291
VI. Biochemical Assessment......Page 304
VII. Human Requirements......Page 309
VIII. Ascorbic Acid Content of Foods......Page 313
References......Page 314
I. History of Dietary Standards......Page 316
II. Current Standards......Page 319
III. Use and Misuse of Dietary Standards......Page 340
IV. Scientific Basis of Standards......Page 342
I. Introduction......Page 368
II. Enzymatic and Metabolic Adaptations in Animals......Page 371
III. Adaptation of Metabolic Enzymes to Changes in Food Supply......Page 374
IV. Dietary Changes That Modify Favorably theRequirements and/or Utilization of Nutrients in Animals......Page 376
V. Theories of Nutritional Adaptation......Page 391
VI. Bearing of Nutritional Adaptation on the Formulation of Recommended Nutrient Allowances......Page 397
References......Page 398
CHAPTER 7. CAUSES AND PREVENTION OF MALNUTRITION......Page 402
II. Agent Factors in the Causation of Nutritional Deficiencies......Page 404
III. Host Factors......Page 409
IV. Environmental Factors......Page 418
V. General Preventive Measures......Page 434
References......Page 444
CHAPTER 8. FOOD SELECTION......Page 452
I. Introduction......Page 453
II. Taboos, Restrictive Practices, and Prejudices......Page 462
III. Changing Patterns and Filling Gaps, Especially in African Diets......Page 477
IV. Picas and Aversions......Page 482
V. Food Selection in Pregnancy......Page 484
VI. Selection by Different Age Groups......Page 487
VII. Geographical Differences in United Kingdom Household Diet Groups......Page 489
VIII. Environment and Food Intake......Page 491
IX. Changes in United Kingdom Household Diets Since World War II......Page 492
X. The Constancy of the Proportion of Calories Represented by Dietary Protein......Page 494
XI. Food Selection in the United States......Page 499
XII. Conclusion......Page 502
References......Page 503
Author Index......Page 506
Subject Index......Page 534