Introduction to Nutrition and Metabolism
暫譯: 營養與代謝導論
Bender, David A., Cunningham, Shauna M. C.
- 出版商: CRC
- 出版日期: 2021-02-05
- 售價: $3,380
- 貴賓價: 9.5 折 $3,211
- 語言: 英文
- 頁數: 452
- 裝訂: Quality Paper - also called trade paper
- ISBN: 0367190818
- ISBN-13: 9780367190811
海外代購書籍(需單獨結帳)
商品描述
Introduction to Nutrition and Metabolism equips readers with an understanding of the scientific basis of what we call a healthy diet. Now in its sixth edition, this highly recognized textbook provides clear explanations of how nutrients are metabolized and gives the principles of biochemistry needed for comprehending the science of nutrition.
This full-color textbook explores the need for food and the uses to which food is put in the body, as well as the interactions between health and diet. Outlining the scientific basis behind nutritional requirements and recommendations, this new edition has been extensively revised to reflect current knowledge.
Features:
- Lists key objectives at the beginning, and summary points at the end of each chapter.
- Accompanying online resources include interactive tutorial exercises based on interpretation of clinical and research data.
- Covers topics including: Chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats and proteins; issues associated with being overweight; problems of malnutrition; diet and health; and vitamin and mineral requirements and functions.
- Updated sections focus on the interaction of the gut microbiome and epigenetics with our metabolic responses to diet.
- Provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences.
Following its predecessors, this sixth edition is relevant to any student or practitioner interested in how diet influences our health, including in the fields of nutrition, dietetics, medicine and public health.
商品描述(中文翻譯)
《營養與代謝導論》使讀者了解我們所稱的健康飲食的科學基礎。這本廣受認可的教科書現在已經進入第六版，提供了清晰的解釋，說明營養素是如何被代謝的，並給出了理解營養科學所需的生物化學原則。
這本全彩色的教科書探討了食物的需求及其在體內的用途，以及健康與飲食之間的相互作用。概述了營養需求和建議背後的科學基礎，這一新版已經進行了廣泛的修訂，以反映當前的知識。
特色：
- 在每章的開頭列出關鍵目標，並在結尾提供摘要要點。
- 附帶的線上資源包括基於臨床和研究數據解釋的互動教學練習。
- 涵蓋的主題包括：化學反應和酶的催化作用；ATP的角色；碳水化合物、脂肪和蛋白質的消化與吸收；與超重相關的問題；營養不良的問題；飲食與健康；以及維生素和礦物質的需求與功能。
- 更新的部分專注於腸道微生物組和表觀遺傳學與我們對飲食的代謝反應之間的相互作用。
- 提供科學知識的基礎，以便解釋和評估未來在營養和健康科學方面的進展。
繼承前幾版的內容，這第六版對任何對飲食如何影響我們健康感興趣的學生或從業者都具有相關性，包括營養學、飲食學、醫學和公共衛生等領域。
作者簡介
David A. Bender was educated at North Ealing Primary School and Greenford County
Grammar School in London and then studied biochemistry at the University of Birmingham
in England from 1965 to 1968. He joined the Courtauld Institute of Biochemistry at the
Middlesex Hospital Medical School as a research assistant in 1968, was appointed as a
lecturer in biochemistry in 1970 and received his PhD (on the metabolism of aromatic
amino acids) from the University of London in 1971. The Middlesex Hospital Medical
School merged with University College London (UCL) in 1987, and he became a member
of the Department of Biochemistry and Molecular Biology at UCL. He was appointed as
senior lecturer in biochemistry in 1994 and professor of nutritional biochemistry in 2009.
He retired from UCL in 2011, with the title of Emeritus Professor. From 1994 until retirement,
he was the assistant faculty tutor to the medical students, and from 1998 he was
the subdean (Education) and director of studies for the early years of the medical course
at UCL.
His research interests have been in the fi eld of amino acid and vitamin nutritional
biochemistry, and he was a member of the working group on vitamins that formed part of
the expert committee that produced the 1991 report on Dietary Reference Values for Food
Energy and Nutrients for the United Kingdom, the European Union expert committee that
produced the 1993 report on Nutrient and Energy Intakes for the European Community
and the Food Safety Authority of Ireland working party on Safe Micronutrient Levels.
In addition to research publications, he has also written a number of books, including:
- Nutritional Biochemistry of the Vitamins , 2nd Edition, 2003, Cambridge University Press.
- Amino Acid Metabolism , 3rd Edition, 2012, Wiley- Blackwell.
- Benders' Dictionary of Nutrition and Food Technology , 8th Edition, 2006, Woodhead
Publishing, Oxford.
- Dictionary of Food and Nutrition , 3rd Edition, 2009, Oxford University Press.
For more information about David A. Bender, visit http: // david- bender.co.uk.
Shauna M. C. Cunningham was educated at Bank Street Primary School and Greenwood
Academy in Irvine, Scotland, before undertaking undergraduate studies at Glasgow
University. She moved to Aberdeen University in 1991 to study for a PhD. This was
followed by a period of postdoctoral research at Aberdeen University and Kurume
University Medical School, Japan, before she joined the Nutrition and Dietetics Teaching
Group in 2001 as a lecturer in nutritional physiology and biochemistry at Robert Gordon
University in Aberdeen. Shauna continues to teach student nutritionists and dietitians at
Robert Gordon University, with a particular interest in metabolism and its relationship
with diet.
作者簡介(中文翻譯)
大衛·A·本德（David A. Bender）在倫敦的北伊靈小學和格林福德郡文法學校接受教育，然後於1965年至1968年在英國伯明翰大學學習生物化學。他於1968年加入米德爾塞克斯醫院醫學院的考陶德生物化學研究所擔任研究助理，並於1970年被任命為生物化學講師，1971年獲得倫敦大學的博士學位（研究芳香氨基酸的代謝）。米德爾塞克斯醫院醫學院於1987年與倫敦大學學院（UCL）合併，他成為UCL生物化學與分子生物學系的成員。1994年，他被任命為生物化學高級講師，並於2009年成為營養生物化學教授。他於2011年從UCL退休，擔任名譽教授。從1994年到退休，他擔任醫學生的助理院系導師，並於1998年起擔任醫學課程早期的副院長（教育）和學習主任。
他的研究興趣集中在氨基酸和維生素的營養生物化學領域，他是1991年英國飲食參考值報告專家委員會中維生素工作組的成員，該委員會負責制定有關食品能量和營養素的報告，還參與了1993年歐洲共同體的營養素和能量攝入報告以及愛爾蘭食品安全局的安全微量營養素水平工作小組。
除了研究出版物外，他還撰寫了多本書籍，包括：
- 維生素的營養生物化學，第二版，2003年，劍橋大學出版社。
- 氨基酸代謝，第三版，2012年，Wiley-Blackwell。
- 本德營養與食品技術詞典，第八版，2006年，Woodhead Publishing，牛津。
- 食品與營養詞典，第三版，2009年，牛津大學出版社。
有關大衛·A·本德的更多信息，請訪問 http://david-bender.co.uk。
肖娜·M·C·坎寧安（Shauna M. C. Cunningham）在蘇格蘭的班克街小學和格林伍德學院接受教育，然後在格拉斯哥大學進行本科學習。她於1991年轉到阿伯丁大學攻讀博士學位。隨後，她在阿伯丁大學和日本久留米大學醫學院進行了博士後研究，並於2001年加入羅伯特·戈登大學的營養與飲食教學小組，擔任營養生理學和生物化學講師。肖娜繼續在羅伯特·戈登大學教授學生營養師和飲食師，特別關注代謝及其與飲食的關係。
