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Responses to Nutrients

  • James L. Hargrove
Chapter
  • 208 Downloads
Part of the Modeling Dynamic Systems book series (MDS)

Abstract

The nutritionist’s credo is “Balance, Variety, and Moderation.” This chapter explores a quantitative model that helps explain why caution is always necessary when one contemplates making any drastic changes in the diet to which one is accustomed. There is always some level below which serious deficiencies may occur, and another level above which the likelihood of toxicity or at least interference with other nutrients increases (as indicated in the maxim of the Swiss alchemist, Paracelsus).

Keywords

Recommended Dietary Allowance Dietary Amino Acid Nutrient Response Current Body Weight Imbalanced Amino Acid 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. Gahl, M.J., T.D. Crenshaw, N.J. Benevenga, and M.D. Finke. “Use of a four parameter logistic equation and parameter sharing to evaluate animal responses to graded levels of nitrogen or amino acids.” Adv. Food Nutr. Res. 40 (1996): 157–167.CrossRefPubMedGoogle Scholar
  2. Mercer, P.L. “The quantitative nutrient-response relationship.” J. Nutr. 112 (1982): 560–566.PubMedGoogle Scholar
  3. Mercer, P.L. “The determination of nutritional requirements: Mathematical modeling of nutrient-response curves.” J. Nutr. 122 (1992): 706–708.PubMedGoogle Scholar
  4. Mercer, P.L., H.E. May, and S.J. Dodds. “The determination of nutritional requirements in rats. Mathematical modeling of sigmoidal, inhibited nutrient-response curves.” J. Nutr. 119(1989): 1465–1471.PubMedGoogle Scholar
  5. National Research Council, Food and Nutrition Board. Recommended Dietary Allowances, 10th ed. Washington, D.C.: National Academy Press, 1989.Google Scholar
  6. Schulz, A.R. “Nutrient-response: A ‘top-down’ approach to metabolic control.” Adv. Food Nutr. Res. 40 (1996): 227–241.CrossRefPubMedGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1998

Authors and Affiliations

  • James L. Hargrove
    • 1
  1. 1.Department of Foods and NutritionUniversity of GeorgiaAthensUSA

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