000			03741nam a22004935i 4500
001			978-3-662-67597-7
003			DE-He213
005			20240821195022.0
007			cr nn 008mamaa
008			230907s2023 gw | s |||| 0|eng d
020			_a9783662675977 _9978-3-662-67597-7
024	7		_a10.1007/978-3-662-67597-7 _2doi
072		7	_aMBNH3 _2bicssc
072		7	_aSCI007000 _2bisacsh
072		7	_aMBNH3 _2thema
100	1		_aVilgis, Thomas A. _eauthor. _4aut _4http://id.loc.gov/vocabulary/relators/aut
245	1	0	_aNutrition Biophysics _b : An Introduction for Students, Professionals and Career Changers /
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 _2rda
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 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	_aNutrition���.
650		0	_aFood science.
650		0	_aBiophysics. _95390
650		0	_aHuman physiology.
650		0	_aBiochemistry.
650	1	4	_aNutrition.
650	2	4	_aFood Science.
650	2	4	_aBiophysics. _95390
650	2	4	_aHuman Physiology.
650	2	4	_aBiochemistry.
710	2		_aSpringerLink (Online service)
856			_u#gotoholdings _yAccess resource
912			_aZDB-2-SBL
912			_aZDB-2-SXB
245			_h[E-Book]
999			_c103678 _d103678