Nutrients Nutrition

Nahr-lbsung, /. nutrient (or nutritive) solution, -medium, n. nutrient medium, -mittel, n. food nutriment, nutrient. -plasma, /. (Biol.) trophoplasm, -praparat, n, food preparation. -saft, m. nutrient juice chyle sap. -salz, n. nutrient salt (salt required for proper nutrition), -stoff, m. nutri ve substance, nutrient nutritive material, foodstuff, food, nfihrstoffarm, a. poor in food material. Nahrstoffgehalt, m. nutrient content, food content. 

JOHNSON I, WILLIAMSON G and MUSK s (1994) Anticarcinogenic factors in plant foods a new class of nutrients , Nutrition Research Reviews, 7 175-204. 

Mushak P, Crocetti AF. 1996. Lead and nutrition. I Biologic interactions of lead with nutrients. Nutrition Today 31 12-17. 

Nutrients, Nutrition and Nutraceuticals. He is member of DBT Taskforce, Management Committee CSIR-CMIAP,... 

Dakshinamurti K and Dakshinamurti S (2001) Blood pressure regulation and micro nutrients. Nutrition Research Reviews 14,3-43. 

Nutrition is the means by which organisms obtain and use nutrients. Nutrition is also the determination... 

R. Grimble, Modification of Inflammatory Aspects of Immune Function by Nutrients. Nutrition Research 18 (1998) 1297-1317. 

Patients at risk for nutritional deficit are given nutritional support therapy to replace nutrients. Nutritional support therapy provides nutrients before there is a negative nitrogen balance to assure there is a positive nitrogen balance, enabling the patient to fight infectious diseases. 

Schulze, E.-D., Williams, R. J., Frarqhar, G. D., Schulze, W., Langridge, J., Miller, I. M., and Walker, B. H. (1998). Carbon and nitrogen isotope discrimination and nutrient nutrition of trees along a rainfall gradient in northern Australia. Anst. /. Plant Physiol. 25,413-425. 

Agricultural and Food Research Council 1988 Technical Committee on Responses to Nutrients, report no. 3. Characterisation of feedstuffs other nutrients. Nutrition Abstracts and Reviews, Series B Livestock Feeds and Feeding 58 549-71. 

Roche, HM, Noone, E, Nugent, A and Gibney, MJ (2001) Conjugated Rnoleic acid a novel therapeutic nutrient Nutrition Research Reviews, 14, 173—187. 

Fennema, O., "Effects of Freeze-Preservation on Nutrients," Nutritional Evaluation of Food Processing, 2v d etd., etditetd by R. S. Harris and E. Kar-mas, The Avi Publishing Company, Inc., Westport, Conn., 1975, pp. 268-269,Table 10.15. 

Carpenter KJ (2002) Acute versus marginal deficiencies of nutrients. Nutrition Reviews 60 277—ISO. 

Fertilization of ponds to increase productivity is the next level of intensity with respect to fish culture, followed by provision of supplemental feeds. Supplemental feeds are those that provide some additional nutrition but caimot be depended upon to supply all the required nutrients. Provision of complete feeds, those that do provide all of the nutrients required by the fish, translates to another increase in intensity. Associated with one or more of the stages described might be the appHcation of techniques that lead to the maintenance of good water quaUty. Examples are continuous water exchange, mechanical aeration, and the use of various chemicals used to adjust such factors as pH, alkalinity, and hardness. 

Calcium. Soil minerals are a main source of calcium for plants, thus nutrient deficiency of this element in plants is rare. Calcium, in the form of pulverized limestone [1317-65-3] or dolomite [17069-72-6] frequendy is appHed to acidic soils to counteract the acidity and thus improve crop growth. Such liming incidentally ensures an adequate supply of available calcium for plant nutrition. Although pH correction is important for agriculture, and liming agents often are sold by fertilizer distributors, this function is not one of fertilizer manufacture. 

Spices and herbs can play an important indirect role in good nutrition. They are not high in nutrient values, but they help to increase the appeal and satisfaction of foods that are highly nutritious. Spices do contain fat, protein and carbohydrates, electrolytic minerals, iron and B vitamins, and others, but even the highest calorie spice, poppy seeds, contains only two to three calories per serving in normal use (12). 

In the United States, additional ramifications maybe expected from FDA s announcement of final regulations for new food labeling requirements under the directive of the Nutrition Labeling and Education Act of 1990 (2). Among other things, these regulations limit health claims that can be made on food labels. They also require new information on nutrient content, and limit the use of descriptors such as low and free in association with calories, fat levels, and other food product characteristics. 

Derived plant and animal products make better use or upgrade the nutritional quaHty of already existing materials or products. Synthetic and manufactured products arose from knowledge of the functional properties of food ingredients and of human and animal nutrition that involved more precise definition of nutrient requirements for growth, reproduction, lactation, and body maintenance in both humans and domestic Hvestock. Pood products have been developed to meet human needs under abnormal environments, eg, military rations for arctic, tropical, or desert environments, and special products for astronauts ia space flights. 

S. cerevisiae is produced by fed-batch processes in which molasses supplemented with sources of nitrogen and phosphoms, such as ammonia, ammonium sulfate, ammonium phosphate, and phosphoric acid, are fed incrementally to meet nutritional requirements of the yeast during growth. Large (150 to 300 m ) total volume aerated fermentors provided with internal coils for cooling water are employed in these processes (5). Substrates and nutrients ate sterilized in a heat exchanger and then fed to a cleaned—sanitized fermentor to minimize contamination problems. 

Commonly, a juice drink contains 10% fruit juice, which usually is a blend of several fruits. The 1990 Federal Nutrition and Labeling Act requites declaration of juice content so that the consumer can make a more informed choice (3). With cocktails and juice drinks, added sugars, acids, flavorings, colorings, and nutrients can be used to provide a wide variety of stable products of uniform quaUty. Because drinks requite less juice than 100% juice products, the drinks can be sold at a lower price. 

The nutrient sparing effect of antibiotics may result from reduction or elimination of bacteria competing for consumed and available nutrients. It is also recognized that certain bacteria synthesize vitamins (qv), amino acids (qv), or proteins that may be utilized by the host animal. Support of this mode of action is found in the observed nutritional interactions with subtherapeutic use of antibiotics in animal feeds. Protein concentration and digestibiHty, and amino acid composition of consumed proteins may all influence the magnitude of response to feeding antibiotics. Positive effects appear to be largest... 

Nutritional Content. To assure that milk provides the necessary nutrients it maybe fortified with vitamins. Vitamin D [1406-16-2] milk has... 

Efficient homeostatic controls of mammalians generally prevent serious toxicity from ingestion of the mineral nutrients. Toxicity may occur under conditions far removed from those of nutritional significance or for individuals suffering from some pathological conditions. Because of very low concentrations in foods, the trace elements are not toxic under normal nutritional conditions. Exceptions are selenium and iron (162). 

Biomedical Uses. The molybdate ion is added to total parenteral nutrition protocols and appears to alleviate toxicity of some of the amino acid components in these preparations (see Mineral NUTRIENTS) (97). Molybdenum supplements have been shown to reduce iiitrosarnine-induced mammary carcinomas in rats (50). A number of studies have shown that certain heteropolymolybdates (98) and organometaUic molybdenum compounds (99) have antiviral, including anti-AIDS, and antitumor activity (see Antiviral agents Chemotherapeutics, anticancer). 

Minerals. Nuts are considered to be a good source of minerals essential for nutrition, supplying elements of copper, manganese, iron, and sulfur (see Mineral nutrients). The values for the mineral constituents of many nuts shown in Table 2 are averages of available analytical data. Values for the mineral content of the peanut kernel (28) and ash constituents in the macadamia kernel (29) and cashew (26) have also been reported. Chufa nuts have a high sihcon content. 

Information about a food s potassium content is required on the nutrition facts panel only if the food contains added potassium as a nutrient or if claims about it as a nutrient appear on the label. In all other cases, it is voluntary. The recommended daily value for potassium is 3500 mg. The following labels have been designated for foods high potassium (700 mg or more per serving) good source of potassium (350—665 mg per serving) more or added potassium (at least 350 mg more per serving than the reference food) (43). 

Amino acids are important components of the elementary nutrients of living organisms. For humans, ten amino acids are essential for existence and must be iagested ia food. The nutritional value of proteias is governed by the quantitative and qualitative balance of iadividual essential amino acids. ... 

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