Lipid Components in Nutrition

  • M. F. Nesterin
Part of the Nutrition and Food Science book series (NFS, volume 3)


A modern tendency in nutrition in most developed countries is characterized by an increase of fat in the diet. Consequences of such a situation appear to be associated not with energy imbalance but with the specific action of fat upon the organism.


Modern Tendency Fatty Product Butter Diet Control Lard Qualitative Peculiarity 
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Copyright information

© Springer Science+Business Media New York 1980

Authors and Affiliations

  • M. F. Nesterin
    • 1
  1. 1.Nutrition InstituteMoscowUSSR

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