by Kristen Foley (Editor)
The science of interpretation of various substances and nutrients in food is referred to as nutrition. Human nutrition is the study of nutrients present in food that are important to sustain human life and health. It studies the processes of growth, reproduction, maintenance, health and disease of an individual in relation to food. Nutrients are of two types. These are macronutrients and micronutrients. Macronutrients are comparatively taken in large quantities and are used to generate energy whereas micronutrients are taken in smaller quantities and have physiological and biochemical effects in cellular processes. The most common nutrients are fats, proteins, carbohydrates, minerals, fiber, water and vitamins. Lack of nutrients in an individual's diet can lead to diseases like blindness, scurvy, stillbirth, anemia and other chronic diseases like diabetes, osteoporosis, etc. This book includes some of the vital pieces of work being conducted across the world, on various topics related to nutrition. It elucidates the concepts and innovative models around prospective developments with respect to this discipline. Students, researchers, experts and all associated with this field will benefit alike from this book.