Nutritional Biochemistry

Authored by: Carolyn D. Berdanier

Handbook of Nutrition and Food

Print publication date:  July  2013
Online publication date:  April  2016

Print ISBN: 9781466505711
eBook ISBN: 9781466505728
Adobe ISBN:

10.1201/b15294-14

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Abstract

Nutrition science is based on concepts of biochemistry and physiology. It is an integration of knowledge about living systems. In part, the knowledge about how nutrients are used depends on an understanding of how cells work. The pathways of intermediary metabolism show how the dietary macromolecules, proteins, fats, and carbohydrates are used. They also show how the micronutrients work in facilitating the use of the macronutrients. With an understanding of the physiology and endocrinology of the consumer, we have the basis for integrating the systems that comprise the science. This chapter reviews the pathways of intermediary metabolism and provides some basic information about the use of the macro- and micronutrients found in food.

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