LEADER 03655oam 2200529 450 001 9910746100903321 005 20231101162702.0 010 $a3-662-67597-8 024 7 $a10.1007/978-3-662-67597-7 035 $a(CKB)28166900200041 035 $a(DE-He213)978-3-662-67597-7 035 $a(MiAaPQ)EBC30766973 035 $a(Au-PeEL)EBL30766973 035 $a(OCoLC) 1397339737 035 $a(PPN)272740330 035 $a(MiAaPQ)EBC30735217 035 $a(Au-PeEL)EBL30735217 035 $a(EXLCZ)9928166900200041 100 $a20231020d2023 uy 0 101 0 $aeng 135 $aurnn#008mamaa 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNutrition biophysics $ean introduction for students, professionals and career changers /$fThomas A. Vilgis ; foreword by Hans Konrad Biesalski 205 $aFirst edition. 210 1$aBerlin, Germany :$cSpringer,$d[2023] 210 4$d©2023 215 $a1 online resource (xxi, 455 pages) $cillustrations (some color) 311 0 $a9783662675960 320 $aIncludes bibliographical references. 327 $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? 330 $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. 606 $aBiophysics 606 $aNutrition 615 0$aBiophysics. 615 0$aNutrition. 676 $a571.4 700 $aVilgis$b T. A$g(Thomas A.),$01431925 702 $aBiesalski$b Hans Konrad 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910746100903321 996 $aNutrition Biophysics$93574932 997 $aUNINA