Nutritional Biochemistry, Second Edition

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This is one of the best books I have ever read, for spcialists as well as lay readers. Wish all science books were written so clearly and comprehensively. Look forward very much to the third edition and prepared to reserve and pay for my copy as of now. Nabil Megalli, Cairo, Egypt

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PREFACE Nutrition involves the relationship of food and nutrients to health. Biochemistry is the science of the chemistry of living organisms. As implied by the title, this book emphasizes the overlap between problems of nutrition and the techniques of biochemistry. The nutritional sciences also include many aspects of related disciplines such as physiolog~ food chemistr3~ toxicolog~ pediatrics, and public health. Thus, any given problem in the nutritional sciences may also be a problem in one of these disciplines. Nevertheless, nutrition is a unique discipline because of its specific goal, that is, improving human health by understanding the role of diet and supplying that knowledge in everyday living. Nutritional sciences employ various experimental techniques. The methods used to assess a deficiency can also be used to determine the requirement for a given nutrient. Dietary deficient36 a technique applied to animals and microorganisms, was used in the discovery of vitamins and in proving the essential nature of certain amino acids and lipids. This book features a strong emphasis on the techniques used to assess both requirements and deficiencies. Two of the most important techniques, those involving nitrogen balance and the respiratory quotient, are covered in some detail. The book focuses on the details of two or three aspects of problems related to each selected topic. Clinical and research data are used to illustrate these problems, and case studies are frequently presented. Emphasis on primary data is intended to encourage readers to use their own trained judgme
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