Understanding nutrition
1981
Whitney, Eleanor Noss | Hamilton, Eva May Nunnelley
Abstract: Basic nutrition facts are presented for college students and nutrition educators. Central focus is given to the energy nutrients (carbohydrates, fats, and protein) and to vitamins, minerals, and water. Applications of nutrition guidance are delineated for mothers, infants, children, young adults, and the elderly. Special topics include feasting, fasting, energy balance, vegetarianism, stress, overweight, underweight, diet fallacies, nutrition lableing, and food additives. Self-study sections include diet planning, scoring personal diets against the 4 food grouups, and protein-calorie malnutrition. A variety of tabular data is provided, including: sodium, potassium, fiber, and sugar contents of foods; cholesterol content and polyunsaturated/saturated fat ratios in foods; an extensive listing of food mutrients, food exchange lists, nutrient contents of fast foods; and recommended nutrient intakes. (wz)
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