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100 1 _aVilgis, Thomas A.
_eauthor.
_4aut
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245 1 0 _aNutrition Biophysics
_h[electronic resource] :
_bAn Introduction for Students, Professionals and Career Changers /
_cby Thomas A. Vilgis.
250 _a1st ed. 2023.
264 1 _aBerlin, Heidelberg :
_bSpringer Berlin Heidelberg :
_bImprint: Springer,
_c2023.
300 _aXXI, 455 p. 257 illus., 212 illus. in color.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
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500 _aAcceso multiusuario
505 0 _aBiological 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?
520 _aDo 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. 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. The author Thomas A. Vilgis is a full-time professor of physics, investigates the interaction and function of food molecules at the Max Planck Institute for Polymer Research, and is a passionate epicurean on the side. He teaches soft matter food physics and molecular aspects of nutrition at the universities of Mainz and Gießen where he was appointed as honorary professor. His motto: Ask not only your doctor or pharmacist, but also physics, chemistry and biology. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.
541 _fUABC ;
_cPerpetuidad
650 0 _aNutrition   .
650 0 _aFood science.
650 0 _aBiophysics.
650 0 _aHuman physiology.
650 0 _aBiochemistry.
650 1 4 _aNutrition.
650 2 4 _aFood Science.
650 2 4 _aBiophysics.
650 2 4 _aHuman Physiology.
650 2 4 _aBiochemistry.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer Nature eBook
776 0 8 _iPrinted edition:
_z9783662675960
776 0 8 _iPrinted edition:
_z9783662675984
856 4 0 _zLibro electrónico
_uhttp://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-662-67597-7
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