Author: Brian KnappPublisher:
ISBN: 9780717256747
Category : Chemical elements
Languages : en
Pages : 56
Book Description
Iron, Chromium and Manganese
Author: Brian KnappPublisher:
ISBN: 9780717256747
Category : Chemical elements
Languages : en
Pages : 56
Book Description
Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 9780309072793
Category : Medical
Languages : en
Pages : 804
Book Description
This volume is the newest release in the authoritative series issued by the National Academy of Sciences on dietary reference intakes (DRIs). This series provides recommended intakes, such as Recommended Dietary Allowances (RDAs), for use in planning nutritionally adequate diets for individuals based on age and gender. In addition, a new reference intake, the Tolerable Upper Intake Level (UL), has also been established to assist an individual in knowing how much is "too much" of a nutrient. Based on the Institute of Medicine's review of the scientific literature regarding dietary micronutrients, recommendations have been formulated regarding vitamins A and K, iron, iodine, chromium, copper, manganese, molybdenum, zinc, and other potentially beneficial trace elements such as boron to determine the roles, if any, they play in health. The book also: Reviews selected components of food that may influence the bioavailability of these compounds. Develops estimates of dietary intake of these compounds that are compatible with good nutrition throughout the life span and that may decrease risk of chronic disease where data indicate they play a role. Determines Tolerable Upper Intake levels for each nutrient reviewed where adequate scientific data are available in specific population subgroups. Identifies research needed to improve knowledge of the role of these micronutrients in human health. This book will be important to professionals in nutrition research and education.
Iron, Chromium and Manganese
Author: Brian J. KnappPublisher:
ISBN: 9781869860240
Category : Chromium
Languages : en
Pages : 56
Book Description
Presents the characteristics, behaviour, occurrence, isolation and uses of iron, chromium, manganese and their compounds.
Iron, Chromium and Manganese
Author: Brian J. KnappPublisher:
ISBN: 9781863917803
Category : Chemical elements
Languages : en
Pages : 56
Book Description
Examines the characteristics, behaviour, occurrence, isolation and uses of iron, chromium and manganese. Suggested level: secondary.
Diet and Health
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309039940
Category : Medical
Languages : en
Pages : 765
Book Description
Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.
Subject Headings Used by the USAEC Technical Information Service
Author: U.S. Atomic Energy CommissionPublisher:
ISBN:
Category : Subject headings
Languages : en
Pages : 498
Book Description
The Chromium-iron Equilibrium in Carbides in Steel at 950° C ...
Author: John Franklin RossPublisher:
ISBN:
Category : Steel
Languages : en
Pages : 36
Book Description
Subject Headings Used in the Catalogs of the United States Atomic Energy Commission
Author: Nuclear Science Abstracts
Author: Nutritional Bioavailability of Iron
Author: Constance KiesPublisher:
ISBN:
Category : Medical
Languages : en
Pages : 232
Book Description
Abstract: Research results concerning aspects of iron (Fe) bioavailability from various foods and interactions of Fe with other nutrients are reported by experts for nutritionists and food and agricultural chemists. Several areas address the determination of available Fe in foods, changes in Fe availability caused by food processing, physiochemical food properties affecting Fe chemstry, and food additives that either enhance or inhibit Fe intake. Therelationship of ascorbic acid in aiding Fe absorption is discussed, as is the inhibitory action of dietary fiber. Twoimportant human nutrition aspects cover Fe availability in human milk, and the differences in Fe utilization between vegetarians and omnivores. When careful choice is made of food combinations, food additives, and proper processing methods, humans can utilize a greater portion of the Fe in low-energy foods. (wz).