MARC details
| 000 -LEADER |
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| fixed length control field |
03741nam a22004935i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-3-662-67597-7 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20240821195022.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230907s2023 gw | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| ISBN |
9783662675977 |
| -- |
978-3-662-67597-7 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
MBNH3 |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
SCI007000 |
| Source |
bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
MBNH3 |
| Source |
thema |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal author |
Vilgis, Thomas A. |
| Relator term |
author. |
| Relator code |
aut |
| -- |
http://id.loc.gov/vocabulary/relators/aut |
| 245 10 - TITLE STATEMENT |
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| Title |
Nutrition Biophysics |
| Subtitle |
: An Introduction for Students, Professionals and Career Changers / |
| 250 ## - EDITION |
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| Edition statement |
1st ed. 2023. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
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| Place of production, publication, distribution, manufacture |
Berlin, Heidelberg : |
| Name of producer, publisher, distributor, manufacturer |
Springer Berlin Heidelberg : |
| -- |
Imprint: Springer, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2023. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Physical description |
XXI, 455 p. 257 illus., 212 illus. in color. |
| Other physical details |
online resource. |
| 336 ## - CONTENT TYPE |
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| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
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| Media type term |
computer |
| Media type code |
c |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
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| Carrier type term |
online resource |
| Carrier type code |
cr |
| Source |
rdacarrier |
| 505 0# - CONTENTS |
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| Contents |
Biological 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 ## - ABSTRACT |
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| Abstract |
Do 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 Gie�en 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. |
| 650 #0 - SUBJECT HEADINGS |
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| Subject term |
Nutrition���. |
| 650 #0 - SUBJECT HEADINGS |
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| Subject term |
Food science. |
| 650 #0 - SUBJECT HEADINGS |
|---|
| Subject term |
Biophysics. |
| 9 (RLIN) |
5390 |
| 650 #0 - SUBJECT HEADINGS |
|---|
| Subject term |
Human physiology. |
| 650 #0 - SUBJECT HEADINGS |
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| Subject term |
Biochemistry. |
| 650 14 - SUBJECT HEADINGS |
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| Subject term |
Nutrition. |
| 650 24 - SUBJECT HEADINGS |
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| Subject term |
Food Science. |
| 650 24 - SUBJECT HEADINGS |
|---|
| Subject term |
Biophysics. |
| 9 (RLIN) |
5390 |
| 650 24 - SUBJECT HEADINGS |
|---|
| Subject term |
Human Physiology. |
| 650 24 - SUBJECT HEADINGS |
|---|
| Subject term |
Biochemistry. |
| 710 2# - ADDED CORPORATE NAME |
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| Added corporate author |
SpringerLink (Online service) |
| 856 ## - ONLINE RESOURCE |
|---|
| Uniform Resource Identifier |
<a href="#gotoholdings">#gotoholdings</a> |
| Link text |
Access resource |
| 245 ## - TITLE STATEMENT |
|---|
| Medium |
[E-Book] |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
text file |
| Encoding format |
PDF |
| Source |
rda |
| 912 ## - |
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| -- |
ZDB-2-SBL |
| 912 ## - |
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| -- |
ZDB-2-SXB |