The Vitamins: Fundamental Aspects in Nutrition and Health

Front Cover
Elsevier, Oct 30, 2007 - Medical - 608 pages
The third edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged coverage of health effects of vitamin-like factors, it is ideally suited for students and an important reference for anyone interested in nutrition, food science, animal science or endocrinology. It contains a cohesive and well-organized presentation of each of the vitamins, as well as the history of their discoveries and current information about their roles in nutrition and health.

NEW TO THIS EDITION:
*Includes approximately 30% new material
*Substantial updates have been made to chapters on vitamins A, C, E, K, folate, and the quasi-vitamins
*Provides checklists of systems affected by vitamin deficiencies and food sources of vitamins
*Key concepts, learning objectives, vocabulary,case studies, study questions and additional reading lists are included making this ideally suited for students
* Thoroughly updated with important recent research results, including citations to key reports, many added tables and several new figures.
*Addition of Health and Nutrition Examination Survey (HANES III) data
*Updated Dietary Reference Values
 

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The vitamins: fundamental aspects in nutrition and health

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Organized as a college-level text and including study questions, exercises, and case studies, this impressive update to the 1998 second edition incorporates the most recent advances in biochemical and ... Read full review

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very goood book for the nutritionist

Contents

Considering the Individual Vitamins
93
Using Current Knowledge of the Vitamins
435
Appendices
515

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Popular passages

Page 16 - But, further, no animal can live upon a mixture of pure protein, fat, and carbohydrate, and even when the necessary inorganic material is carefully supplied the animal still cannot flourish.
Page 16 - In diseases such as rickets, and particularly in scurvy, we have had for long years knowledge of a dietetic factor; but though we know how to benefit these conditions empirically, the real errors in the diet are to this day quite obscure.
Page 15 - If this substance is absent, the organism loses the power properly to assimilate the well-known principal parts of food, the appetite is lost and with apparent abundance the animals, die of want. Undoubtedly this substance occurs not only in milk but in all sorts of foodstuffs both of vegetable and animal origin.
Page 15 - a natural food such as milk must therefore contain besides these known principal ingredients small quantities of other and unknown substances essential to life'.

About the author (2007)

Gerald F. Combs, Jr. is an internationally recognized leader in nutrition, particularly in the areas of micronutrient functions, diet and cancer prevention, and sustainable food systems. He has conducted research ranging from fundamental studies with cultured cells and animal models to human metabolic and clinical investigations, including studies in China, Bangladesh, Costa Rica and Malawi. He has lectured in some 30 countries and published more than 350 scientific papers and reviews, and 15 books, including six editions of The Vitamins: Fundamental Aspects in Nutrition and Health. He received his graduate training in nutritional biochemistry at Cornell University, where he later served on that faculty for 29 years before being named Director of the USDA Human Nutrition Research Center in Grand Forks ND from 2020-2015. He presently is a Senior Scientist at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston.

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