Nutrition and beauty.

Date of publication:2012-9   Press: Huazhong University of Science and Technology press   Author:Xia Hailin, Zhou Jianjun.   Pages:291   Words:452000  
Summary

Nutrition and beauty of Xia Hailin's "(literacy courses in life science college textbook" Twelfth Five Year Plan) is the university public elective courses of general education textbooks.
book except the introduction is divided into twelve chapters, including basic nutrition, protein and fat and carbohydrate beauty, beauty, and beauty, vitamin and beauty, minerals, water and dietary fiber and beauty, beauty and common food and beauty, reasonable diet and beauty, health food and cosmetics, non essential nutrients and nutrition and beauty care content of bioactive substances and beauty, skin.
"nutrition and beauty (literacy courses in life science college textbook" Twelfth Five Year Plan) financial theory knowledge and practical application as a whole, can be used for all kinds of college students in the specialist use.
this book can be used as nutrition and beauty lovers in the life of the reference book, also can be used as a medical professional and technical personnel to continue education training reference materials, can also be used for dietitians and beautician qualification test at.
Author brief introduction

Xia Hailin, male, associate professor, Jiangxi Agricultural university academic leaders, senior teachers.
Catalogue of books

The introduction of
Chapter 1 basic nutrition
the first nutrition and nutrition concepts of
second reasonable nutrition and dietary
third balanced nutrition and diet balance
Fourth nutrition and emotional
second chapter protein and Cosmetology
the first protein types and physiological functions of
second protein the source and the absorption of nutrients.
third protein and beauty
third chapter fat and Cosmetology
the first section lipid composition and properties of
second edible oil.
third day fat source and nutrient metabolism by
Fourth fat and Cosmetology
fourth chapter carbohydrates and Cosmetology
the first section type of carbohydrate and physiological functions of
second sources of carbohydrate and nutrient metabolism by
third carbohydrate and Cosmetology
fifth chapter vitamin and Cosmetology
the first section vitamin
second vitamins and Cosmetology
sixth chapter, minerals, water and Cosmetology
section mineral classification, physiological functions and
Second Minerals and Cosmetology
third section water and Cosmetology
seventh chapter of dietary fiber and beauty
the first day of dietary fiber types and functions of
second source of dietary fiber and its effect on the health of
eighth chapter common food and beauty
the first cereal and Cosmetology
second animal food and beauty
third fruit food, vegetables and Cosmetology
Fourth edible fungi food and edible wild herbs and Cosmetology
fifth beans and Cosmetology
sixth other common food and beauty
ninth chapter reasonable diet and Cosmetology
section to construct a reasonable diet structure and reasonable nutrition
second day three meals a day of science assort or arrange in pairs or groups.
third scientific diet assort or arrange in pairs or groups.
Fourth good eating habits and nutritional health
fifth day dietary guidelines
sixth rational diet and beauty
tenth chapter of health food and beauty
the first concept of health food
second health food has the cosmetology effect the scientific basis for the
third health food reasonably selected for
eleventh chapter non essential nutrients and bioactive substances and Cosmetology
the first nucleic acid and Cosmetology
second lycopene and Cosmetology
third other non essential nutrients and bioactive substances and Cosmetology
twelfth chapter skin nutrition and beauty care
the first know your skin
the second section skin type and nutrient conservation
third day diet nutrition and skin disease prevention and control
Fourth nutrition and salon
appendix A common beauty professional terminology in English
appendix B commonly used cosmetics brand in Chinese and English.
appendix C commonly used English terms of sunscreen
the main references
Chapter excerpt

The copyright page: illustration: (2) the spatial structure of proteins differ in thousands ways. (two) protein classification 1 according to the chemical properties of classification (1) simple proteins: simple amino acid composition of the protein. The hard protein, insoluble in water, digestive enzyme to its not easy hydrolysis. Hard proteins including collagen, elastin, keratin, mostly for physical support organization. The albumin: soluble in water, heating, condensation. Albumin in eggs, milk and human blood. The globulin: low solubility in water, heating solidification. Globulin widely exist in nature, such as serum globulin, muscle globulin, plant globulin. The gluten: insoluble in water, soluble in diluted acid and alkali, enzyme hydrolysis. Glutenin rich content in grains, such as wheat gluten. (2) binding protein containing non protein group, prosthetic group, such as nuclear protein, glycoprotein, sticky protein, lipoprotein, egg protein, phosphoprotein, color metal protein. The color of protein: protein and pigment binding, such as hemoglobin. ② the ichthulin: protein and lecithin are combined, as in the blood of the fiber protein, vitellin.The lipoprotein: soluble in water, is a combination of fat and protein, lipoprotein in vivo transport fat tool for human body, comprising chylomicrons and very low density lipoprotein, low density lipoprotein, high density lipoprotein. The metal protein: protein and metal binding, such as transferrin, copper and zinc binding protein, there are a lot of enzyme containing metal ions. The glycoprotein and mucin: contains carbohydrates, such as mannose and galactose protein, human tissue containing mucin secretion of mucus. The nuclear protein binding protein and nucleic acid to form the core protein, nuclear protein present in the tissue and glandular tissue in human embryo. 2 according to the food source classification of proteins (1) animal protein from animal food (such as meat, eggs, milk, etc.) to provide protein. (2) vegetable protein: provided by plant food protein, soybean protein, glutenin etc.. 3 according to the type and quantity of food protein classification of amino acid containing (1) complete protein, essential amino acids of this kind of protein containing complete, adequate, and a variety of amino acid and the human body needs the consistent, easy absorption and utilization. A complete protein can not only maintain the health of adults, and the growth of children and the elderly longevity health effects are very good. For example, in milk casein, lactalbumin, egg white protein and vitellin eggs, meat, fish, albumin and muscle protein, soybean protein in soybean, wheat and corn in wheat gluten in gluten and is a complete protein. (2) semi complete protein: this kind of protein amino acids although range, but the number of some amino acids which can not meet the needs of the human body. They can sustain life, but can not promote the growth and development. For example, gliadin in wheat is a complete protein, containing lysine rarely. The lysine content in cereal proteins are less, so they are limiting amino acids lysine. (3) incomplete protein, essential amino acid proteins contained incomplete, poor quality. If used as the sole source of dietary protein, can not promote the growth and development, life sustaining role is also very weak, such as corn protein glue, animal connective tissue and collagen in the skin in corn and pea globulin etc.. Physiological functions of four proteins (1) protein is an important material basis of life and body. (2) protein can constitute and repair human tissue. Every tissue in the body, such as muscle, liver, skin, hair, brain, blood, bones, its main ingredient is protein. The body's metabolism, update also needs protein. Human trauma, tissue repair, also need a lot of protein.
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