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189 p. illus. 22 cm.
SAL3 (off-campus storage)
v. : ill. ; 24-30 cm.
SAL1&2 (on-campus shelving)
xxv, 621 p. : ill., port.
  • Part I Foundations for Clinical Practice and Overview Chapter 1 Kidney Function in Health and Disease Alluru S. Reddi, MD, and Kishore Kuppasani, MS Chapter 2 Historical Perspective of Nutrition in Kidney Disease Mary Kay Hensley, MS, RD, CSR Chapter 3 The Changing Demographics of Chronic Kidney Disease in the US and Worldwide Garabed Eknoyan, MD Chapter 4 Nutrition Assessment in Kidney Disease Wm. Cameron Chumlea, PhD, David B. Cockram, PhD, RD, Johanna T. Dwyer DSc, RD, Haewook Han, PhD, RD, and Mary Pat Kelly, MS, RD, GNP Part II Chronic Kidney Disease During Stages 1-4 in Adults Section 1: Prevention Chapter 5 Hypertension Kristie J. Lancaster, PhD, RD Chapter 6 Diabetes Mellitus Joni J. Pagenkemper, MA, MS, RD, LMNT Chapter 7 Dyslipidemias Judith A. Beto PhD RD and Vinod K. Bansal MD Section 2: Treatment Chapter 8 Nutrition and Pharmacologic Approaches Kathy Harvey, MS, RD, CSR Part III Chronic Disease (Stage 5) in Adults Section 1: Treatment Chapter 9 Dialysis Karen Wiesen, MS, RD, LD and Graeme Mindel, MD Chapter 10 Transplantation Pamela S. Kent MS, RD, CSR, LD Section 2 : Management Chapter 11 Protein-Energy Malnutrition Kamyar Kalantar-Zadeh, MD, MPH, PhD Chapter 12: Nutrition Support Marcia Kalista-Richards MPH, RD, CNSD, LDN and Robert N. Pursell, MD Chapter 13: Anemia Management Arthur Tsai, MD and Jeffrey S. Berns, MD Chapter 14: Bone and Mineral Metabolism and Disease Linda McCann, RD, CSR, LD Chapter 15: Chronic Diseases: Diabetes, Cardiovascular Disease, and Human Immunodeficiency Virus Infection Sharon R. Schatz, MS, RD, CSR, CDE Part IV Nutrition in Chronic Disease in Special Needs Populations Section 1: Over the Lifespan Chapter 16: Pregnancy Jean Stover, RD, LDN Chapter 17: Infancy, Childhood, and Adolescence Donna Secker, PhD, MSc, RD Chapter 18: The Aging Adult Julie Barboza MSN, RD, APRN-BC Section 2: Management of Other Disorders Chapter 19: Acute Kidney Failure Wilfred Druml, MD Chapter 20: Nephrotic Syndrome Jane Y. Yeun, MD, FACP and George A. Kaysen, MD, PhD, FASN Chapter 21: Kidney Stones Orfeas Liangos, MD and Bertrand L. Jaber, MD Part IV: Additional Nutritional Considerations in Kidney Disease Chapter 22: Dietary Supplements Diane Rigassio Radler, PhD, RD Chapter 23: Issues Affecting Dietary Adherence Jerrilynn D. Burrowes, PhD, RD, CDN Chapter 24: Outcomes Research Laura D. Byham-Gray, PhD, RD Chapter 25: Suggested Resources for the Practitioner Patricia DiBenedetto Barb'a, MS, RD, Jerrilynn D. Burrowes, PhD, RD, CDN and Laura D. Byham-Gray, PhD, RD.
  • (source: Nielsen Book Data)9781588297815 20160605
The field of kidney disease has evolved over the years to encompass a broad and sophisticated knowledge base. This book provides a comprehensive perspective of the emerging science in nutrition in kidney disease. It is written by a collaborative group of distinguished dietitians and physicians who have devoted their careers to the care of patients with kidney disease. At the end of key chapters, case studies assess knowledge of the subject within the context of didactic curriculums. Appendices comprise an extensive and carefully selected list of resources.
(source: Nielsen Book Data)9781588297815 20160605 SpringerLink
volumes : illustrations ; 30 cm
108 p. : ill. (some col.) ; 21 cm.
SAL1&2 (on-campus shelving)
xxv, 511 p. : ill. ; 24 cm.
  • Health Effects of Antioxidant Nutrients: P. Knekt, Vitamin E and Lung Cancer Prevention. G. Duthie, Natural Antioxidants in the Protection Against Cigarette Smoke Injury. Nutrients: Vitamins C and E: G.G. Block, Emerging Role of Nutrition in Chronic Disease Prevention: A Look at the Data, with an Emphasis on Vitamin C. M.G. Traber, E.A. Servinova, and L. Packer, Biological Activities of Tocotrienols and Tocopherols. N.K. Ozer, S. Taha, A. Stocker, and A. Azzi, Effects of High Cholesterol, Vitamin E, and Probucol on Protein Kinase C Activity and Proliferation of Smooth Muscle Cells. H. Sies, L.-O. Klotz, V.S. Sharov, A. Assman, and K. Briviba, A New Function for Selenoproteins: Peroxynitrite Reduction. M. Maiorino, Selenium-Peroxidases in Mammalian Testis. a-Lipoic Acid. C.K. Sen, S. Roy, and L. Packer, a-Lipoic Acid: Cell Regulatory Function and Potential Implications. J.K. Lodge and L. Packer, Natural Sources of Lipoic Acid in Plant and Animal Tissues. T. Konishi and L. Packer, Determination of Protein Bound Lipoic Acid in Tissues by Enzyme Recycling Method. Coenzyme Q10: E. Cadenas, J.J. Poderoso, F. Antunes, and A. Boveris, Reaction of Ubiquinols with Nitric Oxide. T. Kishi, T. Takahashi, and T. Okamoto, Coenzyme Q Redox Cycle as an Endogenous Anioxidant. Carotenoids: W. Stahl and H. Sies, Carotenoids: Occurrence, Biochemical Activities, and Bioavailability. F. Khachik, J.S. Bertram, M.-T. Huang, J.W. Fahey, and P. Talalay, Dietary Carotenoids and Their Metabolites as Potentially Useful Chemoprotective Agents Against Cancer. H. Nishino, Cancer Prevention by Natural Carotenoids. Flavonoids: C. Rice-Evans, Screening of Phenolics and Favonoids for Antioxidant Activity. J. Terao, Dietary Flavonoids as Plasma Antioxidants on Lipid Peroxidation: Significance of Metabolic Conversion. G.R. Beecher, Flavonoids in Foods. P. Pietta and P. Simonetti, Dietary Flavonoids and Interaction with Physiologic Antioxidants. Natural Source Antioxidants: Pine Bark: G. Drehsen, From Ancient Pine Bark Uses to Pycnogenol. F. Virgili, H. Kobuchi, Y. Noda, E. Cossins, and L. Packer, Pro-cyanidins from Pinus Maritima Bark: Antioxidant Activity, Effects on the Immune System, and Modulation of Nitrogen Monoxide Metabolism. Ginkgo biloba M.-T. Droy-Lefaix, Antioxidant Properties of Ginkgo biloba Extract: EGb 761. S. Roy, H. Kobuchi, C.K. Sen, M.-T. Droy-Lefaix, and L. Packer, Down-Regulation of Agonist-Induced Nitric Oxide Synthesis and Cell-Cell Adhesion by Ginkgo Biloba Extract EGb 761: Therapeutic Efficacy in Circulatory Disorder. A. Gozin, H. Sellak, E. Franzini, and C. Pasquier, Reactive Oxygen Species Increase Neutrophil Adherence to Endothelial Cells and Activate Tyrosine Phosphorylation of Cytoskeleton Proteins. Wine and Herbs: E.N. Frankel, Natural Phenolic Antioxidants and Their Impact on Health. T. Okuda, Antioxidants in Herbs--Polyphenols. M. Hiramatsu and M. Komatsu, Mixed Japanese Herbs and Age-Related Neuronal Functions. Y. Hara, Actions of Tea Polyphenols in Oral Hygiene. S.A. Wiseman, U. Weisgerber, L. Tijburg, and O. Korver, The Food Industry and Functional Foods: Tea Antioxidants and Cardiovascular Disease. T. Yoshikawa, Y. Naito, Y. Masui, T. Fujii, Y. Boku, N. Yoshida, and M. Kondo, Antioxidant Properties of Crassostera Gigas Oyster Extract. Uyaku and Carica Papaya: Y. Noda, A. Mori, K. Anzai, and L. Packer, Superoxide Radical Scavening Activity of Uyaku (Lindera Strychnifolia), a Nautral Extract Used in Traditional Medicine. H. Kobuchi, N. Haramaki, L. Marcocci, and L. Packer, Biological Effects of the Fermentation Product of Carica Papaya (Bio-Normalizer). Subject Index.
  • (source: Nielsen Book Data)9780125435901 20160528
"Antioxidant Food Supplements in Human Health" discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease. It is an essential resource for researchers, students, and professionals in food science and nutrition, gerontology, physiology, pharmacology, and related areas. It covers: Health effects of antioxidant nutrients; Nutrients of vitamins C and E, selenium, alpha-lipoic acid, coenzyme Q10, carotenoids, and flavonoids; and natural source antioxidants, including pine bark, ginko biloba, wine, herbs, uyaku, and carica papaya.
(source: Nielsen Book Data)9780125435901 20160528
xvii, 1189 p. : ill. ; 28 cm.
1 online resource (xviii, 375 p.) : ill., port.
  • Series Editor's Introduction / Adrianne Bendich
  • Foreword / E. Albert Reece
  • Preface / Carol J. Lammi-Keefe, Sarah C. Couch, Elliot H. Philipson
  • pt. I. Nutrient and Health Needs During Normal Pregnancy
  • 1. Nutrient Recommendations and Dietary Guidelines for Pregnant Women / Lorrene D. Ritchie, Janet C. King
  • 2. Optimal Weight Gain / Grace A. Falciglia, Kristin H. Coppage
  • 3. Physical Activity and Exercise in Pregnancy / Rose Catanzaro, Raul Artal
  • 4. Food, Folklore, and Flavor Preference Development / Catherine A. Forestell, Julie A. Mennella
  • pt. II. Nutrient Needs and Factors Related to High-Risk Pregnancy
  • 5. Obesity and Pregnancy / Sarah C. Couch, Richard J. Deckelbaum
  • 6. Pregnancy and Weight Loss Surgery / Daniel M. Herron, Amy Fleishman
  • 7. Nutrition in Multifetal Pregnancy / Elliot H. Philipson
  • 8. Adolescent Pregnancy: Where Do We Start? / Linda Bloom, Arlene Escuro
  • 9. Anorexia Nervosa and Bulimia Nervosa During Pregnancy / Sharon M. Nickols-Richardson
  • 10. Diabetes and Pregnancy / Alyce M. Thomas
  • 11. Preeclampsia / Lana K. Wagner, Larry Leeman, Sarah Gopman
  • 12. AIDS/HIV in Pregnancy / Katherine Kunstel
  • pt. III. Special Diets, Supplements, and Specific Nutrients During Pregnancy
  • 13. Popular Diets / Nancy Rodriguez, Michelle Price Judge
  • 14. Dietary Supplements During Pregnancy: Need, Efficacy, and Safety / Mary Frances Picciano, Michelle Kay McGuire
  • 15. Vegetarian Diets in Pregnancy / Ann Reed Mangels
  • 16. Iron Requirements and Adverse Outcomes / John Beard
  • 17. Folate: A Key to Optimal Pregnancy Outcome / Beth Thomas Falls, Lynn B. Bailey
  • pt. IV. Postpartum Period
  • 18. Nutrition Issues During Lactation / Deborah L. O'Connor, Lisa A. Houghton, Kelly L. Sherwood.
  • 19. Postpartum Depression and the Role of Nutritional Factors / Michelle Price Judge, Cheryl Tatano Beck
  • pt. V. Developing World
  • 20. Implications of the Nutrition Transition in the Nutritional Status on Pregnant Women / Jaime Rozowski, Carmen Gloria Parodi
  • 21. Nutrition and Maternal Survival in Developing Countries / Parul Christian
  • 22. Anemia and Iron Deficiency in Developing Countries / Usha Ramakrishnan, Beth Imhoff-Kunsch
  • 23. Micronutrient Status and Pregnancy Outcomes in HIV-Infected Women / Saurabh Mehta, Julia L. Finkelstein, Wafaie W. Fawzi.
This is an easy-to-use handbook written for the clinician and other healthcare professionals who treat and counsel pregnant women and women of child-bearing age. The authors provide historical perspective and background to support recommendations which are provided in each chapter. Importantly for the practitioners, recommendations and guidelines have been summarized and provided in tables that are easy to locate and interpret. This book discusses relevant topics in the scientific community such as determining to what extent prenatal and perinatal environmental factors are linked to childhood and adult obesity and chronic diseases.
(source: Nielsen Book Data)9781588298348 20160605 SpringerLink
xiii, 914 p. : ill. ; 26 cm.
  • Chemistry and Properties Nomenclature and Classification of Lipids, S.F. O'Keefe Chemistry and Function of Phospholipids, M.C. Erickson Lipid-Based Emulsions and Emulsifiers, D.J. McClements The Chemistry of Waxes and Sterols, E.J. Parish, S. Li, and A.D. Bell Extraction and Analysis of Lipids, F. Shahidi and P.K.J.P.D. Wanasundara Methods for Trans Fatty Acid Analysis, R.E. McDonald and M.M. Mossoba Chemistry of Frying Oils, K. Warner Processing Recovery, Refining, Converting, and Stabilizing Edible Fats and Oils, L.A. Johnson Crystallization and Polymorphism of Fats, P.J. Lawler and P.S. Dimick Chemical Interesterification of Food Lipids: Theory and Practice, D. Rousseau and A.G. Marangoni Oxidation and Antioxidants Chemistry of Lipid Oxidation, H.J. Kim and D.B. Min Lipid Oxidation of Muscle Foods, M.C. Erickson Polyunsaturated Lipid Oxidation in Aqueous System, K. Miyashita Methods of Measuring Oxidative Rancidity in Fats and Oils, F. Shahidi and U.N. Wanasundara Antioxidants, D.W. Reische, D.A. Lillard, and R.R. Eitenmiller Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, H.J. Kim and D.B. Min Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, E. Choe Antioxidant Mechanisms, E.A. Decker Nutrition Fats and Oils in Human Health, D. Kritchevsky Unsaturated Fatty Acids, S.M. Watkins and J.B. German Dietary Fats, Eicosanoids, and the Immune System, D.M. Klurfeld Dietary Fats and Coronary Heart Disease, R.P. Mensink and J. Plat Conjugated Linoleic Acids: Nutrition and Biology, B.A. Watkins and Y. Li Dietary Fats and Obesity, D.B. Hausman and B. Mullen Grossman Fatty Acids and Cancer, H.P. Glauert Lipid-Based Synthetic Fat Substitutes, C.C. Akoh Food Applications of Lipids, F.D. Gunstone Biotechnology and Biochemistry Lipid Biotechnology, N. Weber and K.D. Mukherjee Microbial Lipases, J.D. Weete, O.M. Lai, and C.C. Akoh Enzymatic Interesterification, W.M. Willis and A.G. Marangoni Structured Lipids, C.C. Akoh and B.H. Kim Genetic Engineering of Crops that Produce Vegetable Oil, V.C. Knauf and A.J. Del Vecchio.
  • (source: Nielsen Book Data)9781420046632 20160528
Highlighting the role of dietary fats in foods, human health, and disease, the third edition of "Food Lipids" emphasizes lipids from the point of entry into the food supply. New chapters cover polyunsaturated lipid oxidation in aqueous systems, total antioxidant evaluation and synergism, tocopherol stability and prooxidant mechanisms of oxidized tocopherols in lipids, and the effects and mechanisms of minor compounds in oil on lipid oxidation. Addressing the chemistry of lipid and antioxidant reactions as well as applications in biotechnology, this edition presents an in-depth discussion on lipid oxidation and antioxidants, with updated information and references throughout the text.
(source: Nielsen Book Data)9781420046632 20160528
SAL3 (off-campus storage)
xii, 334 p. : ill. ; 24 cm.
  • Nutrition and Gastrointestinal DiseaseTable of ContentsChapter 1 - Nutrition Assessment - Mark H. DeLegge, MD, FACG, AGAF, Luke Drake MDChapter 2 - Malnutrition and Disease Outcomes - W. Scott Butsch MD, MS, Douglas C. Heimburger MD, MSChapter 3 - Nutrition and Inflammatory Bowel Disease - Darlene KellyMD, PhD, FACG, FACPChapter 4 - Nutrition and Liver Failure - Jeanette M. Hasse PhD, RD, LD, FADA, CNSDChapter 5 - Nutrition and Pancreatitis - Stephen JD O'Keefe, MDChapter 6 - Celiac Disease - Shelia E Crowe MDChapter 7 - Nutrition in Gastrointestinal Cancer - Maureen Huhmann MS, RD, David A August MD, FACSChapter 8 - Management of the Short Bowel Syndrome Patient - John KDiBaise, MD, FACGChapter 9 - Management of the Obese Patient - Julie L Roth, MD, BethanyM Doerfler MS, RDChapter 10 - Enteral Access and Enteral Nutrition - Christopher R. LynchMD, John Fang MD, Steve McClave MDChapter 11 - Parenteral Nutrition - Christian S. Jackson MD, AlanBuchman, MD, MSPHChapter 12 - Vascular Access for Parenteral Nutrition - Ezra Steiger MDChapter 13 - Nutrition Based Homecare - David S. Seres MD, CNSP.
  • (source: Nielsen Book Data)9781588298089 20160528
Nutritional support of people with gastrointestinal impairment is critical to treatment and ultimately successful management. As such, gastroenterologists should be experts in nutrition and knowledgeable about the affects of nutrition on disease management. Nutritional and Gastrointestinal Disease fulfills that need, serving as a hands-on, practical reference in nutrition support for the clinical gastroenterologist and other clinicians with similar interests. The volume offers expert nutritional knowledge and management ideas as well as methodology for combating problems such as short bowel syndrome, inflammatory bowel disease, celiac disease and obesity. Renowned authorities also investigate nutrition??'s influence on such issues as liver failure and acute pancreatitis. While gastroenterology training programs around the world remain deficient in their nutrition curriculum, Nutritional and Gastrointestinal Disease provides a comprehensive and groundbreaking support for clinical gastroenterologists.
(source: Nielsen Book Data)9781597453202 20160527 SpringerLink
1 online resource (321 pages) : illustrations
108 p. ; 23 cm.
SAL3 (off-campus storage)
1 online resource (xiv, 474 pages) : illustrations, charts
  • Regulation of feed intake-- rumen microbiology and fermentation-- nutrient absorption and splanchnic metabolism-- endogenous regulatory and pregnancy-- lactation-- tissue growth-- host resistance against parasites and pathogens.
  • (source: Nielsen Book Data)9780851994635 20160618
The International Symposium on Ruminant Physiology (ISRP) is held every five years and is the premier forum for the presentation and discussion of advances in knowledge of the physiology of ruminant animals. The 9th ISRP was held in South Africa in October 1999. This book brings together edited versions of the keynote review papers presented at the symposium. Contributors are world authorities in their subjects, drawn from all continents of the world. The book represents a definitive statement of current knowledge in this subject.
(source: Nielsen Book Data)9780851994635 20160618
1 online resource (xvi, 418 pages) : illustrations, charts
  • The role of thermodynamics in controlling rumen metabolism-- simple allometric models to predict rumen feed passage rate in deomstic ruminants-- modelling production and portal appearance of volatile fatty acids in cows-- modelling energy expenditure in pigs-- simulation of the development of adipose tissue in beef cattle-- modelling nutrient digestion and utlization in dairy cows fed tropical forages - the validation test-- a pig model for feed evaluation.
  • (source: Nielsen Book Data)9780851994499 20160605
This book describes current research in modeling nutrient use in farm animals, from cellular to ecosystem level. The chapters are developed from papers presented at a satellite meeting of the 9th International Symposium on Ruminant Physiology, held in South Africa in October 1999. * Excellent papers from a top list of contributors* Editors of great reputation* Covers the current topics of interest.
(source: Nielsen Book Data)9780851994499 20160605
vii, 453 p. : ill. ; 28 cm.
176 p. incl. tables, diagrams. 23 cm.
SAL3 (off-campus storage)
xi, 516 p. : col. ill. ; 29 cm.
  • Part I: A Guide to Healthy Nutrition: Chapter 1: Optimizing Health: The Dietary Reference Intakes (DRI's) America's Health Goals The Dietary Guidelines for Americans The Power of the Food Guide Pyramid Other Voices: Guidelines of Health Organizations The Bottom Line: Optimizing Health Chapter 2: The Nutrients and Other Food Substances: The Macronutrients: Carbohydrates, Proteins, and Fats Carbohydrates Protein Fats The Micronutrients: Vitamins and Minerals Water On the Nutrient Horizon: Phytochemicals Supplements: Foods, or Functional Foods Nutrition and Your Stages of Life Chapter 3: The Food-Health Connection: Obesity High Blood Pressure Diabetes Mellitus Coronary Artery Disease Osteoporosis Cancer Chapter 4: Planning Meals: Selecting Healthful Foods, Plus Two Weeks of Menus: Plan to "Eat Well" Eat Breakfast What's For Lunch? Snack Time What's For Supper? Dining out Grocery Shopping: Another Key to Healthy Meals Foods and Issues You May Have Wondered About Two Weeks of Menus Chapter 5: Preparing Healthful Meals: Change Is God Creating Healthy Menus Food Safety Serving Safety Refrigerating or Freezing Food Clean It The Bottom Line on Food Safety Part II: Encyclopedia of Foods: Fruits: Vegetables: Grains: Bread Cereals Pasta Rice Dairy Foods: Milk Yogurt Cheese Meat & Other High-Protein Foods: Meat Poultry Eggs Fish & Shellfish Legumes Nuts & Seeds Fats, Oils, & Sweets: Others: Beverages Herbs & Spices.
  • (source: Nielsen Book Data)9780122198038 20160528
"The Encyclopedia of Foods: A Guide to Healthy Nutrition" is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts. This book makes the connection between health, disease, and the food we eat. The Encyclopedia describes more than 140 foods, providing information on their history, nutrient content, and medical uses. The Encyclopedia also describes the "fit kitchen", including the latest in food safety, equipment and utensils for preparing fit foods, and ways to modify favorite recipes to ensure health and taste. It details healthy eating guidelines based on the RDA food pyramid; and, provides scientific basis and knowledge for specific recommendations. Beautifully illustrated, it features an extensive list of reliable nutrition resources. It describes the fit kitchen from the latest in food safety to equipment and utensils for preparing fit foods to ways to modify favorite recipes to ensure health and taste.
(source: Nielsen Book Data)9780122198038 20160528
1 online resource (xvii, 525 pages) : illustrations
  • The importance of cerealsthe special needs of children; conclusion; references; chapter 4. complementary ways of meeting the world's protein needs; introduction; the population to be fed; protein requirements; conventional sources of protein; leaf and seed proteins; animal conversion; microbial conversion; acceptance of novelties; conclusion; references; part ii: general aspects of protein preservation and processing; chapter 5. toxic agents and protein availability; introduction; antibiotics; food additives; nitrosamines; agene; 3,4-benzpyrene; naturally occurring toxic agents.
  • Marine biotoxinscontaminants of marine organisms; biological amines; trace elements; environmental pollutants; nitrates and nitrites; pesticides; organomercurials; veterinary products; irradiation of food; references; chapter 6. microbial spoilage of proteinaceous foods; introduction; spoilage of proteinaceous foods; loss of wholesomeness; principles of the control of microbial deterioration of food proteins; references; chapter 7. characteristics of preservation processes as applied to proteinaceous foods; introduction; critical microbiological factors; preservation processes.
  • Preservation by application of heatpreservation by use of ionizing rays; preservation by refrigeration; preservation by dehydration; preservation with protein modification; protein deterioration arising from preservation; references; chapter 8. alterations to proteins during processing and the formation of structures; introduction; albumin aggregation; nature of interchain links; size, shape and numbers of aggregates; gel structure; discussion; acknowledgement; references; part iii: proteins from animal sources; chapter 9. quantitative and qualitative control of proteins in meat animals.
  • Introductiongenetic influences; environmental influences; conclusions; references; chapter 10. properties of meat proteins; introduction; structure of the muscle fibre; proteins of skeletal muscle; two properties of muscle proteins of particular practical importance; influence of storage and processing of meat on the muscular proteins; references; chapter 11. intrinsic and extrinsic factors affecting the quality of fish; introduction; biological factors affecting quality; institutional factors affecting quality; rigor mortis; spoilage; modifying effects; industrial significance.
Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions. The book is divided into seven parts. Part I covers topics related to the world supply and demand of protein such as problems related to the surplus and deficiency of protein production; nutrition policy with regard to protein; and methods on how to meet the world's protein needs. Part II tackles the preservation of protein and processing, as well as the altering effects of toxic agents and microorg.
xvi, 523 p. : ill. ; 24 cm.
  • Preface-- Introduction: Primate feeding ecology: an integrative approach Martha M. Robbins and Gottfried Hohmann-- Part I. Field Studies: Introduction Peter S. Rodman-- 1. Variability of the feeding ecology of eastern gorillas Martha M. Robbins, John Bosco Nkurunungi and Alastair McNeilage-- 2. Sympatric western gorilla and mangabey diet: reexamination of ape and monkey foraging strategies Diane M. Doran-Sheehy, Natasha F. Shah and Lisa A. Heimbauer-- 3. Effects of fruit scarcity on foraging strategies of sympatric gorillas and chimpanzees Juichi Yamagiwa and Augustin Kanyunyi Basabose-- 4. Chimpanzee feeding ecology and comparisons with sympatric gorillas in the Goualougo Triangle, Republic of Congo David Morgan and Crickette Sanz-- 5. Frugivory and gregariousness of Salonga bonobos and Gashaka chimpanzees: the abundance and nutritional quality of fruit Gottfried Hohmann, Andrew Fowler, Volker Sommer and Sylvia Ortmann-- 6. Feeding ecology of savanna chimpanzees (Pan troglodytes verus) at Fongoli, Senegal Jill D. Pruetz-- 7. Food choice in Tai chimpanzees: are cultural differences present? Christophe Boesch, Zoro Bertin Gone Bi, Dean Anderson and Daniel Stahl-- 8. The effects of food size, rarity, and processing complexity on white-faced capuchins' visual attention to foraging conspecifics Susan Perry and Juan Carlos Ordonez Jimenez-- Part II. Testing Theories: Introduction Richard W. Wrangham-- 9. Primate foraging adaptations: two research strategies Stuart A. Altmann-- 10. The predictive power of socioecological models: a reconsideration of resource characteristics, agonism, and dominance hierarchies Andreas Koenig and Carola Borries-- 11. Hunger and aggression in capuchin monkeys Charles Janson and Erin Vogel-- 12. How does food availability limit the population density of white-bearded gibbons? Andrew J. Marshall and Mark Leighton-- 13. Influence of fruit availability on Sumatran orangutan sociality and reproduction Serge A. Wich, Martine L. Geurts, Tatang Mitra Setia and Sri Suci Utami-Atmoko-- 14. Central place provisioning: the Hadza as an example Frank W. Marlowe-- Part III. Analyzing nutritional ecology: Introduction Katharine Milton-- 15. Estimating the quality and composition of wild animal diets - a critical survey of methods Sylvia Ortmann, Brenda J. Bradley, Caroline Stolter and Jorg U. Ganzhorn-- 16. The possible application of novel marker methods for estimating dietary intake and nutritive value in primates Robert W. Mayes-- 17. Energy intake by wild chimpanzees and orangutans: methodological considerations and a preliminary comparison Nancy Lou Conklin-Brittain, Cheryl D. Knott and Richard W. Wrangham-- 18. The role of sugar in diet selection in redtail and red colobus monkeys Lisa Danish, Colin A. Chapman, Mary Beth Hall, Karyn D. Rode and Cedric O'Driscoll Worman-- 19. Primate sensory systems and foraging behavior Nathaniel J. Dominy, Peter W. Lucas and Nur Supardi Noor.
  • (source: Nielsen Book Data)9780521858373 20160528
Feeding Ecology in Apes and Other Primates focuses on evolutionary perspectives of the complex interactions between the environment, food sources, physiology and behaviour in primates. This highly interdisciplinary volume provides a benchmark to assess dietary alterations that affected human evolution by putting the focus on the diet of hominid primates. It also offers a new perspective on the behavioural ecology of the last common ancestor by integrating corresponding information from both human and non-human primates. The potential of innovations of applied biotechnology are also explored to set new standards for future research on feeding ecology, and new information on feeding ecology in humans, apes and other primates is synthesized to help refine or modify current models of socioecology. By taking a comparative view, this book will be interesting to primatologists, anthropologists, behavioural ecologists and evolutionary biologists who want to understand better non-human primates, and the primate that is us.
(source: Nielsen Book Data)9780521858373 20160528
SAL1&2 (on-campus shelving)

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