The modern nutriology

Date of publication:1998-4   Press: People's Medical Publishing House   Author:Barbara A.Bowman, Robert M.Russell   Pages:957  

The first chapter of systems biology, genomics, proteomics, metabolomics and systems biology methods and nutritional genomics genomics refers to studies of gene of interest, including the conditions in organic structure gene of interest group, control group and non coding sequence of DNA fragment and its expression product (and mRNA group) research. Genomics has been derived from the extra gene based "omics", some of which are used for defining the basic cell regulation mechanism (transcriptomics, generated by the genome at any one point in time of the complete RNA transcript) and relates to other related disciplines such as genomics, toxicogenomics and nutritional genomics (and nutrition related genomics), to the application of genomics to explore genetic difference of nutrition process is how to influence the use of single nutrients or whole foods, as well as nutrient (single or group) is how to influence gene expression. Nutritional genomics is to understand how diet affects between health and disease course of life an organism in the balance, and the organism's needs change, such as health maintenance, growth, maturity, pregnancy, aging, stress and disease. For the understanding of the mechanism for the purpose, people mainly hypothesis is the better -- and even individual -- on disease prevention and chronic disease management (few adverse side effects of dietary recommendations). For single gene hereditary disease, which may be a fairly simple process, which is caused by the change of single gene in a have been identified in the family way transmission of disease, but for as cancer, type 2 diabetes and other chronic diseases, it is more difficult to be. The reason is that the latter usually involves genetic mutations, or in the life period of only some cells spontaneously generated mutations and / or due to stage specific gene group control or functional defects in one or more of the multi-step process. Furthermore, genetic changes can occur in the nuclear or mitochondrial genome, which varies with time, but also by the energy limitation, and to extend a number of degenerative diseases and life.

Since "since the modern nutriology" came out in 1953, it has been more than half a century, has been reprinted several times, the content update, the introduction of translation is the ninth edition. China respectively in 1986, 1998 and 2003 translation published fourth edition, Seventh Edition and eighth edition. Compared with the previous version, version ninth adds 5 chapters based on the eighth edition of the 65 chapter, although the title and the eighth edition of most chapters are basically the same, but the lead author and content have been adjusted, increased many new contents, overall reflects the new progress in the study of nutrition science field, at the same time put forward the future research direction and the international attention research topic; at the same time, this edition also added a lot of new content, such as: nutrition related genomics, proteomics, metabolomics and systems biology, nutrition and gene expression, hypertension, food selection and isoflavone, obesity and chronic disease taste and food, FAO and WHO international standard diet; especially emphasizes the carotenoids, choline and brain development and other aspects. We believe that published the book Chinese version, will provide our readers with the latest content of nutrition knowledge, a comprehensive reference book. The chapters of this book writers are in related discipline or famous experts in the field of international, English edition will have published many national versions. Chinese version of international lifeScience Press translation and publishing authorization. The translator of the book includes Chinese Center for Disease Control and prevention, nutrition and food security, Medical College of Qiingdao University, Zhejiang Academy of Medical Sciences and other units engaged in nutrition and food hygiene experts, scholars and graduate students. In the process of translation, accurate and faithful to the original text; has the place which is worth discussing for individual elements in the original, the translator's note form for reference; the processed each proofreading, school and text collation. Governments or institutions, national investigation or research projects did not indicate the book, if not specified, usually America.
Catalogue of books

The first chapter of systems biology, genomics, proteomics, metabolomics and systems biology and nutrition II energy physiology chapter second analysis of the body composition of third chapter fourth chapter enlightenment movement of energy metabolism of energy and macronutrients proteins and amino acids of fifth chapter seventh chapter sixth chapter carbohydrate nutrition and gene expression in the eighth chapter dietary fiber ninth chapter lipid uptake and translocation in the tenth chapter of the eleventh chapter of lipid metabolism in cells of ethanol: health and nutrition of IV lipid soluble vitamins and nutrients in Chapter twelfth, vitamin A thirteenth chapter carotenoids in Chapter fourteenth, vitamin D fifteenth and vitamin E sixteenth and vitamin K chapter chapter Ⅴ water soluble vitamins and related the seventeenth chapter of nutrients vitamin C eighteenth chapter nineteenth chapter twentieth chapter niacin thiamine riboflavin twenty-first chapter twenty-third chapter twenty-second chapter folic acid vitamin B6 vitamin B12 twenty-fourth chapter biotin twenty-fifth chapter twenty-sixth chapter twenty-seventh chapter of pantothenic acid carnitine choline and brain development the twenty-eighth chapter dietary Huang Tong minerals and trace elements calcium phosphorus twenty-ninth chapter thirtieth chapter thirty-first chapter thirty-second chapter electrolytes: sodium magnesium the thirty-third chapter, chlorine, potassium human balance of water and electrolytes, thirty-fourth Hormone regulatory deficiency thirty-eighth chapter thirty-ninth chapter fortieth chapter selenium chromium boron, manganese, molybdenum and other trace elements nutrition and life cycle of forty-first chapter VII pregnancy and lactation forty-second chapter forty-third chapter forty-fourth chapter infant nutrition in aging and nutrition VIII nutrition and immune chapter forty-fifth immune responses to nutrition chapter thirty-fifth chapter thirty-sixth chapter iron zinc copper chapter thirty-seventh iodine and iodine: taking vitamin E as an example in Chapter forty-sixth, nutrition regulation in immune function and infectious diseases, the forty-seventh Chapter IX nutrition food allergies and chronic disease forty-eighth chapter obesity health effects of forty-ninth chapter of atherosclerotic cardiovascular disease diabetes fiftieth chapter fifty-first chapter fifty-second osteoporosis chapter cancer fifty-third chapter gastrointestinal diseases fifty-fourth chapter fifty-fifth chapter fifty-sixth kidney disease, liver disease Chapter X, hypertension diet food and nutrition food composition fifty-seventh chapter fifty-eighth chapter fifty-ninth chapter taste assessment of dietary intake and food choices in Chapter sixtieth, energy intake, obesity and dietary behavior of sixty-first chapter diet and exercise behavior strategy of the sixty-second chapter USA nutrition monitoring the sixty-third chapter American dietary standard chapter sixty-fourth international dietary standards: FAO and WHO Xi public health and international nutrition sixty-fifth chapter development in China Home diet related chronic disease emergencies sixty-sixth chapter food insecurity, hunger and malnutrition sixty-seventh chapter complex environmental crisis in the public nutrition XII emerging issues in the sixty-eighth chapter of foodborne diseases and food safety of food biotechnology sixty-ninth chapter seventieth chapter food and supplements in promoting biological active substances @##@ health index This book in 1953 first edition, then from the last was found that vitamin, vitamin B12, was successfully isolated only years. The fourth edition by Dr.Mark Hegstead editor, published in 1976, including the 53 chapter; and our current version of 70 chapter, embodies the characteristics of research in the field of nutrition science is broad and interdisciplinary. As a co editor of the book is a great honor, but also shoulder the arduous task. Focus shifted, nutrition research, no longer limited to explore the nutritional deficiency diseases to inadequate intake of nutrients role, often should also consider the nutritional prevention of chronic diseases, as well as the consequence of excess nutrients caused by. In this edition is as most chapters to discuss future research directions of the concluding remarks, including some research needs, to encourage the development and help the reader to the next few years. Widely used book in the field of nutrition, so we as editor of the mission is facing the great challenge. This book used to have be hardly worthy of belief readers group, including nutrition, public health, clinical medicine and other related professional undergraduate, graduate and postgraduate; nutritionists, physicians and other health professionals; researchers and academia, industry and government departments. Readers of this book are widely distributed, from food researchers, engineers, managers, decision makers and the general public. This book will become the world's classroom, library, lab, office and the office of standard reference materials and authority.
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