Nutrition Biophysics
Springer Berlin (Verlag)
978-3-662-67596-0 (ISBN)
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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.
Thomas A. Vilgis is a full-time professor of physics, researches the interaction and function of food molecules at the Max Planck Institute for Polymer Research, and is a passionate foodie in a sideline capacity. He teaches soft matter food physics and molecular aspects of nutrition at the universities of Mainz and Gießen. His motto: Ask not only your doctor or pharmacist, but also physics, chemistry and biology.
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?
| Erscheinungsdatum | 28.09.2023 |
|---|---|
| Vorwort | Hans Konrad Biesalski |
| Zusatzinfo | XXI, 455 p. 257 illus., 212 illus. in color. |
| Verlagsort | Berlin |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 895 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Schlagworte | Biophysical basics of nutrition • Critically examine diets and nutritional trends • Diets viewed from the perspective of natural science • Education dietician • Food culture and history of nutrition • Healthy nutrition between science and opinion • Molecular aspects of food preparation • Nutrition and pleasure • Nutrition free from ideologies • Physics, chemistry, biochemistry and biology of nutrition • Putting nutrition myths and dogmas into perspective • Raw food, insects as food, fast food • Read nutrition studies critically and understand them better • Study food science and food technology • Study of food science and food technology • Study of nutritional sciences and oecotrophology • The industrialization of food • Training nutritionist • Trends in nutrition and food forms • Vegan Diet, Paleo Diet, Superfoods and Clean Meet |
| ISBN-10 | 3-662-67596-X / 366267596X |
| ISBN-13 | 978-3-662-67596-0 / 9783662675960 |
| Zustand | Neuware |
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