Chemistry of Food and Nutrition (8th Ed.)

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Table of Contents 1. General Introduction, 2. Carbohydrates, 3. Fats and Lipoids: Lipids (Lipins), 4. General Chemistry of the Proteins and Their Amino Acids, 5. Nutritional Chemistry of the Proteins and Their Amino Acids, 6. Enzymes of Digestion, 7. The Fate of the Foodstuffs in Metabolism, 8. The Fuel Value of Food and the Energy Requirement of the Body, 9. The Basal Energy metabolism, Regulation of Body Temperature, adn Specific Dynamic Action, 10. Total Energy Metabolism adn Food Requirement, 11. Quantitative Aspects of Protein Needs and Values, 12. Mineral Elements in Foods and Nutrition, 13. Nutritional Aspects of Acid-Base Balance, 14. Quantitative Aspects of Calcium and Phosphorus Needs adn Values, 15. Iron and COpper in Food and Nutrition, 16. Iodine in Nutrition: Simple Coiter as a Nutritional Problem, 17. Ascorbic Acid (Vitamin C), 18. Thiamine (Vitamin B1), Riboflavin, 20. Niacin (Nicotinic Acid) and the Pellagra Problem, 21. Folic Acid, Vitamin B12, and Citrovorum Factor, 22. Other Water-Soluble Vitamins and Substances of Related Interest.