ABC of Nutrition: Some principles
1985
Truswell, A.S.
Information is summarized on basic nutritional aspects of foods. Topics include: the development of scientific knowledge about human nutrition (from comparative and evolutionary historical records, human and animal nutrition studies, clinical records, epidemiological studies, and food analysis); the 3 classes of substances present in foods (energy and nutrients; water and fiber; other substances (color and flavoring agents, toxins, contaminants)); the patterns of minerals, vitamins, and other nutrients in different foods; dietary guidelines vs. food groups; junk foods vs nutritious foods; energy provided by various macronutrients; and nutrient requirements to avoid deficiency diseases. Common proverbs about food and eating that are being confirmed by nutritional science are appended.(wz)
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