Published August, 2013
By D.M. Klurfeld
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Historically, nutrient deficiencies have been of greater concern than dietary excess. Likewise, deficiency or excess of a number of other individual nutrients have been linked to altered immune responses.

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Published July, 2013
By David Kritchevsky and Roslyn B. Alfin-Slater
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Availability: Available

The ensuing chapters address, in tum, those dietary factors relating to nutrition and cancer, namely, carbohydrates, protein, fat, cholesterol, calories, lipotropics, fiber, fruits and vegetables, vitamins, and alcohol.

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Published July, 2013
By D.E. Danford and H.N. Munro
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Availability: Available

This sixth volume in the series Human Nutrition: A Comprehensive Treatise provides a conspectus of the various interactions of nutrition with the aging process and a comprehensive survey of current knowledge of the amounts of individual nutrients needed by the elderly.

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Published April, 2013
By David Kritchevsky, Roslyn B. Alfin-Slater and J.R. Galler
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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. . . . . . . . . . . . . . . . . . . . . 11 . . . . . . . Construct Validity of Putative Causes and Effects . . . . . . . . . . . Conclusions and Recommendations . . . . . . . . . . . . . . . . . . 28 . .

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Published December, 2012
By David Kritchevsky and Roslyn B. Alfin-Slater
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Availability: Available

The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body.

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Published December, 2012
By David Kritchevsky, R.E. Hodges and Roslyn B. Alfin-Slater
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Availability: Available

The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body.

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Published July, 2012
By M. Winick
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
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Availability: Available

The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body.

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Published November, 2011
By D.B. Jelliffe and E.F.P. Jelliffe
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
Rating:
Availability: Available

The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body.

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Published November, 2011
By David Kritchevsky and Roslyn B. Alfin-Slater
Publisher: Springer (Springer-Verlag New York Inc.)
Series: Human Nutrition
Rating:
Availability: Available

The science of nutrition has advanced beyond expectation since Antoine La voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body.

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