Understanding nutrition. 4th ed.
1987
Whitney Eleanor Noss | Hamilton Eva May Nunnelley | Boyle Marie A.
Basic nutrition principles and some current controversies in the field of nutrition are examined in this textbook for college students. Chapter topics include nutrients and nutritional assessment; 2) recommended nutrient intakes and diet planning guides (RDA, dietary guidelines, food groups, menu planning exchanges); 3) carbohydrates; 4) lipids; 5) protein; 6) digestion, absorption, and transport; 7) metabolism; 8) energy balance and weight control; 9) vitamins; 10) minerals; 11) food safety (additives, contaminants); 12) nutrition during pregnancy and breastfeeding; 13) nutrition during childhood, adolescence, and adulthood; and 14) nutrition labeling. Self-study sections in each chapter enable students to perform selected analyses on their own diets. Controv ersial topics in nutrition research (natural foods, vegetarianism, nutrition and cancer, nutrition and fitness, premenstrual syndrome, vitamin/mineral supplements, nutrition and behavior) are explored in highlight sections that are set apart from chapter text. Guidelines are provided for evaluating nutrition claims and for discriminating between reliable and fraudulent nutrition information,. Appendices provide background information on basic chemistry, endocrinology, and metabolism; basic nutrition calculations; nutritional assessment; recommended nutr ition books and journals; ADA's Food Exchanges; and the nutrient composion of foods.
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Эту запись предоставил Wolters Kluwer
