Principles and Issues in NutritionWadsworth Health Sciences Division, 1985 - 767 sidor Abstract: A textbook for college health and nutrition majors, dietitians, and other health professionals provides basic technical information concerning current areas of nutritional attention and concern. The 27 text chapters are grouped among 5 principal sections, viz.: human nutrition studies (the US diet and assessment of nutritional status; nutrition requirements and guidelines); nutrition basics (energy needs; body composition and growth; carbohydrates and their requirements; dietary fat and heart disease; protein requirements; vitamin requirements, toxicity, and supplements; iron deficiency and mineral needs; the role of dietary water; nutrient-nutrient interactions and metabolism); nutrition requirements for infants through the elderly; special nutritional requirements (undernourished and overnourished people and athletes); and nutrition and public health (federal community programs; |
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absorption activity adult alcohol amino acids amount anemia athletes blood body composition body fat body weight bread calcium calories cancer carbohydrate carbon cause cells cereals CHAPTER cheese chemical child cholesterol clinical consumed contain cooked cream daily decrease deficiency diabetes diarrhea diet dietary dietary fiber digestion doses drugs eating effects energy enzymes example fatty acids fiber fluid fluoride folic acid FOOD GROUP fructose fruits glucose glycogen growth heart disease hormones Human Nutrition hypoglycemia increase individuals infants ingested intake intestinal kcal lactose lean body mass linoleic acid liver meal measurement meat megavitamin therapy metabolism milk products minerals monosaccharides muscle niacin nitrogen nutrients Nutrition Basics nutritionists obesity occurs oxygen pantothenic acid patient percent pregnancy problems protein RDAs result skin sources starch studies sugar supplements symptoms Table thiamine tion tissue tryptophan vegetables vegetarian vitamin B12 vitamin E weight loss
Hänvisningar till den här boken
Handbook of Food Science, Technology, and Engineering, Volym 2 Yiu H. Hui Ingen förhandsgranskning - 2006 |