Meat Science and Nutrition

Buch | Hardcover

86 Seiten

2018
IntechOpen (Verlag)
978-1-78984-233-3 (ISBN)

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Meat holds an important position in human nutrition. Although protein from this source has lower biological value than egg albumin, it is an exclusive source of heme iron and vitamins and minerals. Fat content and fatty acid profile from this source are a constant matter of concern. Though currently meat utilization is linked with an array of maladies, including atherosclerosis, leukemia, and diabetes, meat has a noteworthy role not only for safeguarding proper development and health, but also in human wellbeing. Enormous scientific investigations have proved that consuming meat has had a beneficial role in cranial/dental and gastrointestinal tract morphologic changes, human upright stance, reproductive attributes, extended lifespan, and maybe most prominently, in brain and cognitive development.

Erscheinungsdatum	05.03.2022
Verlagsort	London
Sprache	englisch
Maße	180 x 260 mm
Themenwelt	Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung
ISBN-10	1-78984-233-6 / 1789842336
ISBN-13	978-1-78984-233-3 / 9781789842333
Zustand	Neuware