Volume 15, Issue 5
  • ISSN: 0002-9637
  • E-ISSN: 1476-1645


Nutrition has increasing recognition as an important component of the causative complexes responsible for many diseases and numerous social difficulties. One result is that others than nutritionists need an adequate background knowledge of foods and food science; among them, demographers, sociologists, anthropologists, epidemiologists and a variety of medical specialists. The present book has two stated aims: to present the role of nutrition in the human host, and to give a critical view of existing and potential problems of world food supply. The primary place of proteins in human nutrition is emphasized, with no neglect of the relation proteins have to other nutrients.

The first six chapters consider the fundamental nature of proteins, to include protein content of tissues; amino acids; the primary structure of proteins; the size and shape of the protein molecule; and proteolytic enzymes and proteolysis. A second six chapters deal with proteins in food and the requirements of different populations and fractions of populations.


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