04003nam a22006255i 4500 978-3-031-67395-5 DE-He213 20251030112849.0 cr nn 008mamaa 240811s2024 sz | s |||| 0|eng d 9783031673955 978-3-031-67395-5 10.1007/978-3-031-67395-5 doi TX541-549 PNF bicssc TEC012010 bisacsh PND thema Parisi, Salvatore. author. aut http://id.loc.gov/vocabulary/relators/aut 47098 Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat [electronic resource] / by Salvatore Parisi. 1st ed. 2024. Cham : Springer Nature Switzerland : Imprint: Springer, 2024. VIII, 58 p. 8 illus. online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Chemistry of Foods, 2199-7209 Sugar, Salt, Milk Fat as Flavour and Satiety Ingredients. A Chemical Perspective -- Advertising of Unhealthy Foods from a Scientific Perspective -- Case Studies of Human Body Requirements of Sugar, Salt, and Milk Fat. A Nutritional and Chemical Review -- Outlook on the Consumption of Sugar, Salt and Milk Fat -- Effects of Glucose, Sodium and Cholesterol Deficiency from a Human Health Perspective. This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects. The book begins with a chapter devoted to the chemical composition of these taste enhancers and satiety-inducing components, followed by a chapter that sheds light on the persuasive tactics employed by the food industry and their impact on consumer behavior, ultimately discussing the complex relationship between marketing strategies and public health. In Chapter 3, the author presents case studies and explores the nutritional requirements of these ingredients, while considering their physiological effects ad potential implications for human health. In Chapter 4, the author evaluates current consumption patterns and their implications, analyzing trends, policies, and opportunities to shape healthier dietary choices. The book closes with a chapter devoted to the effects of glucose, sodium and cholesterol deficiency, where the author discusses the consequences of imbalanced intake or deficiencies in these ingredients and outlines their impact on human health as well as evidence-based recommendations for keeping a balanced diet. Researchers, scholars, and students in the fields of food science, nutrition, chemistry will understand the appeal of this book. Food Analysis. 70753 Chemistry. Nutrition   . 68694 Clinical biochemistry. 67825 Social medicine. 62456 Communication in medicine. 63864 Medical sciences. 65984 Food Chemistry. 70754 Nutrition. 68694 Medical Biochemistry. 67828 Health, Medicine and Society. 69853 Health Communication. 62524 Health Sciences. 65987 SpringerLink (Online service) Springer Nature eBook Printed edition: 9783031673948 Printed edition: 9783031673962 Chemistry of Foods, 2199-7209 82202 https://doi.org/10.1007/978-3-031-67395-5 ZDB-2-CMS ZDB-2-SXC 62394 62394