Anatomy and Physiology
Author | : J. Gordon Betts |
Publisher | : |
Total Pages | : 0 |
Release | : 2013-04-25 |
Genre | : |
ISBN | : 9781947172807 |
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Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Digestion And Using Food PDF full book. Access full book title Digestion And Using Food.
Author | : J. Gordon Betts |
Publisher | : |
Total Pages | : 0 |
Release | : 2013-04-25 |
Genre | : |
ISBN | : 9781947172807 |
Author | : Institute of Medicine |
Publisher | : National Academies Press |
Total Pages | : 134 |
Release | : 2015-02-27 |
Genre | : Medical |
ISBN | : 0309366860 |
On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.
Author | : Kitty Verhoeckx |
Publisher | : Springer |
Total Pages | : 338 |
Release | : 2015-04-29 |
Genre | : Technology & Engineering |
ISBN | : 3319161040 |
“Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.
Author | : S. Priyanka |
Publisher | : Royal Society of Chemistry |
Total Pages | : 434 |
Release | : 2023-11-29 |
Genre | : Science |
ISBN | : 1788018583 |
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the digestive system, techniques used to study food digestibility, the glycemic index and bioavailability of food components for readers from the field of medicine, food scientists, nutritionists and food physicists.
Author | : Mike Boland |
Publisher | : Academic Press |
Total Pages | : 539 |
Release | : 2014-03-24 |
Genre | : Technology & Engineering |
ISBN | : 0124046851 |
This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics
Author | : Samantha Fowler |
Publisher | : |
Total Pages | : 618 |
Release | : 2018-01-07 |
Genre | : Science |
ISBN | : 9789888407453 |
Concepts of Biology is designed for the single-semester introduction to biology course for non-science majors, which for many students is their only college-level science course. As such, this course represents an important opportunity for students to develop the necessary knowledge, tools, and skills to make informed decisions as they continue with their lives. Rather than being mired down with facts and vocabulary, the typical non-science major student needs information presented in a way that is easy to read and understand. Even more importantly, the content should be meaningful. Students do much better when they understand why biology is relevant to their everyday lives. For these reasons, Concepts of Biology is grounded on an evolutionary basis and includes exciting features that highlight careers in the biological sciences and everyday applications of the concepts at hand.We also strive to show the interconnectedness of topics within this extremely broad discipline. In order to meet the needs of today's instructors and students, we maintain the overall organization and coverage found in most syllabi for this course. A strength of Concepts of Biology is that instructors can customize the book, adapting it to the approach that works best in their classroom. Concepts of Biology also includes an innovative art program that incorporates critical thinking and clicker questions to help students understand--and apply--key concepts.
Author | : Wendy Conklin |
Publisher | : Teacher Created Materials |
Total Pages | : 34 |
Release | : 2015-09-20 |
Genre | : Juvenile Nonfiction |
ISBN | : 1480747173 |
This nonfiction science reader will help fifth grade students gain science content knowledge while building their reading comprehension and literacy skills. This purposefully leveled text features hands-on, challenging science experiments and full-color images. Students will learn all about the process of digestion, the human digestive system, and much more through this engaging text that supports STEM education and is aligned to the Next Generation Science Standards. Important text features like a glossary and index will improve students close reading skills.
Author | : Ourania Gouseti |
Publisher | : Springer |
Total Pages | : 358 |
Release | : 2019-02-13 |
Genre | : Science |
ISBN | : 3030039013 |
For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification. A case study relevant to real-world applications places this theoretical knowledge in context and demonstrates the different ways digestion studies can be used to develop food products. Interdisciplinary Approaches to Food Digestion undertakes a multidisciplinary approach to food digestion studies, placing them in context and presenting relevant phenomena plus the challenges and limitations of different approaches. This book presents a unique, useful reference work to scientists, students, and researchers in the area of food science, engineering, and nutrition. Over the last two decades there has been an increasing demand for foods that deliver specific nutritional values. In addition, the dramatic increase of food related diseases such as obesity requires the development of novel food products that control satiety and glycemic response. Overall, digestion studies are gaining increasing attention in recent years, especially as the link between diet and health/well-being becomes more evident. However, digestion is a complex process involving a wide range of disciplines such as medicine, nutrition, chemistry, materials science, and engineering. While a significant body of work exists within each discipline, there is a lack of a multidisciplinary approach on the topic which will provide a holistic view of the process. With Interdisciplinary Approaches to Food Digestion, researchers are finally presented with this much needed approach.
Author | : Faith Hickman Brynie |
Publisher | : Twenty-First Century Books |
Total Pages | : 184 |
Release | : 2002-01-01 |
Genre | : Juvenile Nonfiction |
ISBN | : 9780761323099 |
Questions and answers explain the human digestive system and how it uses food for nutrition.
Author | : Robert Snedden |
Publisher | : The Rosen Publishing Group, Inc |
Total Pages | : 52 |
Release | : 2010-01-15 |
Genre | : Juvenile Nonfiction |
ISBN | : 9781435896871 |
Describes the process of digestion, including information on why a balanced diet is important, how the body breaks down food into nutrients, and ways to avoid digestive disorders.