Nutrition, concepts and controversies
1979
Hamilton, Eva May Nunnelley | Whitney, Eleanor Noss
Abstract: The latest information on basic nutrition and someof the controversies not yet resolved are presented fully, along with a wealth of more accepted and established ideas concerning the needs and utilization of nutrients by the human body. After discussing the components of a balanced diet and food exchanges, the specific nutrients are described, including sugar, fats, proteins, energy, vitamins, minerals and water, as well as the impact of food additives, new food and food labeling. Nutrition for variousage groups covers infants to elderly folks, pregnant women and chronic drinkers. Some of the controversies examined areprotein for athletes, vitamin E for aging, and diet therapy for hyperactivity. Appendices cover food composition tables, dietary standards, additional references, fast foods, additives, etc. A parallel study guide reinforces thelearning process by asking questions about basic concepts and specific knowledge.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Agricultural Library