Buch, Englisch, 455 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 808 g
An Introduction for Students, Professionals and Career Changers
Buch, Englisch, 455 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 808 g
ISBN: 978-3-662-67596-0
Verlag: Springer
Do you no longer understand the countless, contradictory dietary recommendations? Do you find it difficult to distinguish between good and bad when it comes to cholesterol? Are you torn between the various dietary rules and nutritional forms that come your way every day and despair of the term "healthy diet"? Or are you confronted professionally, e.g. as a consultant or fitness coach, with questions on the subject of nutrition and would like to learn the scientific basics? The author Thomas Vilgis advises you to remain calm and to think objectively about all assumptions, presumptions, promises and suggestions for orientation.
This book leads you off the beaten track and with a scientific, sober view to fundamental questions of nutrition. Starting with the nutritional history of Homo sapiens, the author guides you into the fundamental interplay between proteins, fats, and carbohydrates, what they do in the body, how they are digested, and what role they really play. Supporting you will find in the second edition various retrievable videos in which complex relationships are clearly explained. This quickly shows how little is hidden behind some dubious statements. With the claim of a scientific and molecular view of nutrition, it is possible to put into perspective and classify many a questionable recommendation on nutrition in an understandable and entertaining way.
Zielgruppe
Lower undergraduate
Fachgebiete
- Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Vorklinische Medizin: Grundlagenfächer Physiologie
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Biowissenschaften Angewandte Biologie Biophysik
- Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
- Naturwissenschaften Physik Angewandte Physik Biophysik
Weitere Infos & Material
Biological foundations of our nutrition.- Recognizing food, learning to eat: a look at evolution.- Consequences of early industrialization on molecular composition.- Molecules define our food.- Physical chemistry of nutrition and dietary forms.- Pleasure and nutrition.- Conclusion - or: What remains?
