001480822 000__ 03858cam\\22004937i\4500
001480822 001__ 1480822
001480822 003__ OCoLC
001480822 005__ 20231031003310.0
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001480822 008__ 230915s2023\\\\gw\a\\\\o\\\\\000\0\eng\d
001480822 019__ $$a1402833013$$a1405393303
001480822 020__ $$a9783662675977$$q(electronic bk.)
001480822 020__ $$a3662675978$$q(electronic bk.)
001480822 0247_ $$a10.1007/978-3-662-67597-7$$2doi
001480822 035__ $$aSP(OCoLC)1397339737
001480822 040__ $$aGW5XE$$beng$$erda$$epn$$cGW5XE$$dOCLCO$$dEBLCP$$dSFB
001480822 049__ $$aISEA
001480822 050_4 $$aRA784
001480822 08204 $$a613.2$$223/eng/20230915
001480822 1001_ $$aVilgis, Thomas A.$$eauthor.
001480822 24510 $$aNutrition biophysics :$$ban introduction for students, professionals and career changers /$$cThomas A. Vilgis.
001480822 264_1 $$aBerlin, Germany :$$bSpringer,$$c2023.
001480822 300__ $$a1 online resource (xxi, 455 pages) :$$billustrations (some color)
001480822 336__ $$atext$$btxt$$2rdacontent
001480822 337__ $$acomputer$$bc$$2rdamedia
001480822 338__ $$aonline resource$$bcr$$2rdacarrier
001480822 5050_ $$aBiological foundations of our nutrition -- Recognizing food, learning to eat: a look at evolution -- Consequences of early industrialization on molecular composition -- Molecules define our food -- Physical chemistry of nutrition and dietary forms -- Pleasure and nutrition -- Conclusion - or: What remains?
001480822 506__ $$aAccess limited to authorized users.
001480822 520__ $$aDo you no longer understand the countless, contradictory dietary recommendations? Do you find it difficult to distinguish between good and bad when it comes to cholesterol? Are you torn between the various dietary rules and nutritional forms that come your way every day and despair of the term "healthy diet"? Or are you confronted professionally, e.g. as a consultant or fitness coach, with questions on the subject of nutrition and would like to learn the scientific basics? The author Thomas Vilgis advises you to remain calm and to think objectively about all assumptions, presumptions, promises and suggestions for orientation. This book leads you off the beaten track and with a scientific, sober view to fundamental questions of nutrition. Starting with the nutritional history of Homo sapiens, the author guides you into the fundamental interplay between proteins, fats, and carbohydrates, what they do in the body, how they are digested, and what role they really play. With the claim of a scientific and molecular view of nutrition, it is possible to put into perspective and classify many a questionable recommendation on nutrition in an understandable and entertaining way. The author Thomas A. Vilgis is a full-time professor of physics, investigates the interaction and function of food molecules at the Max Planck Institute for Polymer Research, and is a passionate epicurean on the side. He teaches soft matter food physics and molecular aspects of nutrition at the universities of Mainz and Gießen where he was appointed as honorary professor. His motto: Ask not only your doctor or pharmacist, but also physics, chemistry and biology. The translation was done with the help of artificial intelligence. A subsequent human revision was done primarily in terms of content.
001480822 588__ $$aOnline resource; title from PDF title page (SpringerLink, viewed September 15, 2023).
001480822 650_6 $$aNutrition.
001480822 650_6 $$aBiophysique.
001480822 650_0 $$aNutrition.$$xNutrition$$0(DLC)sh 85001969
001480822 650_0 $$aBiophysics.$$0(DLC)sh 85014173
001480822 655_0 $$aElectronic books.
001480822 852__ $$bebk
001480822 85640 $$3Springer Nature$$uhttps://univsouthin.idm.oclc.org/login?url=https://link.springer.com/10.1007/978-3-662-67597-7$$zOnline Access$$91397441.1
001480822 909CO $$ooai:library.usi.edu:1480822$$pGLOBAL_SET
001480822 980__ $$aBIB
001480822 980__ $$aEBOOK
001480822 982__ $$aEbook
001480822 983__ $$aOnline
001480822 994__ $$a92$$bISE