Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is the food absorbed? Do the benefits remain? Digestion is a complex topic, and this will be the first book aimed at food researchers. Authored by a physiologist and a food engineer, the book will be a welcome addition to the literature.

In this book, text covers the core anatomy and physiology. Coverage of the necessary basic science is clinically driven - clinical cases used throughout chapters. In addition to the extensive use of cases throughout the book, the final chapter gives a coverage of the major diseases of the system, equipping students for the much earlier contact with patients which occurs under the new curriculum. Contents - Overview of the digestive system. Mouth and oesophagus. The stomach basic functions. The stomach control. Pancreas exocrine functions. Liver and biliary system. Small intestine. Digestion and absorption. Absorptive and post-absorptive states. The colon. Gastrointestinal pathology.

This is an integrated textbook on the musculoskeletal system, covering the anatomy, physiology and biochemistry of the system, all presented in a clinically relevant context appropriate for the first two years of the medical student course. One of the seven volumes in the Systems of the Body series. Concise text covers the core anatomy, physiology and biochemistry in an integrated manner as required by system- and problem-based medical courses. The basic science is presented in the clinical context in a way appropriate for the early part of the medical course. There is a linked website providing self-assessment material ideal for examination preparation.

On July 9-10, 2014, the Institute of Medicine's Food Forum hosted a public workshop to explore emerging and rapidly developing research on relationships among the brain, the digestive system, and eating behavior. Drawing on expertise from the fields of nutrition and food science, animal and human physiology and behavior, and psychology and psychiatry as well as related fields, the purpose of the workshop was to (1) review current knowledge on the relationship between the brain and eating behavior, explore the interaction between the brain and the digestive system, and consider what is known about the brain's role in eating patterns and consumer choice; (2) evaluate current methods used to determine the impact of food on brain activity and eating behavior; and (3) identify gaps in knowledge and articulate a theoretical framework for future research. Relationships among the Brain, the Digestive System, and Eating Behavior summarizes the presentations and discussion of the workshop.

Disgusting Digestion is full of the stinkiest, smelliest and most revolting facts about the human digestive system. Readers can find out which people used to eat their dead relatives, how food can painfully poison you and the sickening science of spew. Redesigned in a bold, funky new look for the next generation of HORRIBLE SCIENCE fans.

Digestive System Tumours is the first volume in the fifth edition of the WHO series on the classification of human tumors. This series (also known as the WHO Blue Books) is regarded as the gold standard for the diagnosis of tumors and comprises a unique synthesis of histopathological diagnosis with digital and molecular pathology. These authoritative and concise reference books provide indispensable international standards for anyone involved in the care of patients with cancer or in cancer research, underpinning individual patient treatment as well as research into all aspects of cancer causation, prevention, therapy, and education.