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The science of nutrition
Publisher
Britannica Educational Pub. in association with Rosen Educational Services
Publication Date
2013
Language
English
Description
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Table of Contents
From the Book - 1st ed.
Introduction
Ch. 1. Food and the Human Body
The Utilization of Food by the Body
Calories and Kilocalories: Energy Supply
BMR and REE: Energy Balance
Body Mass, Body Fat, and Body Water
Body Mass Index
Dietary and Nutrient Recommendations
Dietary Guidelines
Food Guide Pyramids and Other Aids
Adapting Guidelines to Culture
Nutrient Recommendations
Dietary Reference Intakes
Nutrition Throughout the Life Cycle
Pregnancy and Lactation
Infancy, Childhood, and Adolescence
Adulthood
Elsie Widdowson
Ch. 2. The Essential Nutrients
Carbohydrates
Glucose
Sir Norman Haworth
Other Sugars and Starch
Dietary Fibre
Lipids
Triglycerides
Phospholipids
Sterols
Proteins
Amino Acids
Protein Intake
Vitamins
Minerals
Water
Ch. 3. The Vitamins
Biological Significance of Vitamins
Discovery and Original Designation
Sir Frederick Gowland Hopkins
Regulatory Role
Sources
Requirements in Living Things
Results of Deficiencies
Evolution of Vitamin-Dependent Organisms
The Water-Soluble Vitamins
Basic Properties
Functions
Metabolism
The Fat-Soluble Vitamins
Chemical Properties
Vitamin A Group
Vitamin D Group
Adolf Windaus
Vitamin E Group
Vitamin K Group
Functions
Metabolism
Vitamin-Like Substances
Choline
Myo-Inositol
Para-Aminobenzoic Acid
Carnitine
Lipoic Acid and Bioflavinoids
Determination of Vitamin Sources
Physicochemical Methods
Microbiological Assay
Animal Assay
Determination of Vitamin Requirements
Ch. 4. The Food Groups and Regulation of Food Intake
The Food Groups
Cereals
Ellen Swallow Richards
Starchy Roots
Legumes
Vegetables and Fruits
Getting the most from fruit
Sugars, Preserves, and Syrups
Meat, Fish, and Eggs
Milk and Milk Products
Fats and Oils
Beverages
Regulation of Food Intake
Specific Hungers
Caloric Regulation
Appetite
Satiety
Dieting
Ch. 5. Nutritional Irregularities
Malnutrition
Protein-Energy Malnutrition
Kwashiorkor Syndrome
Marasmus
John Boyd Orr
Carbohydrate Deficiency
Deficiencies in Essential Fatty Acids
Mineral Deficiencies
Iron Deficiency
Iodine Deficiency
Zinc Deficiency
Calcium Deficiency
Fluoride Deficiency
Sodium Deficiency
Chlorine Deficiency
Potassium Deficiency
Mineral Toxicity
Dehydration
Ch. 6. Vitamin Deficiency and Toxicity
Vitamin A Deficiency
Vitamin D Deficiency
Rickets
Osteomalacia
Vitamin E Deficiency
Vitamin K Deficiency
Deficiencies in B Vitamins
Thiamin Deficiency
Beriberi
Riboflavin Deficiency
Niacin Deficiency and Pellagra
Vitamin B6 Deficiency
Folic Acid Deficiency and Anemia
Vitamin B12 Deficiency
Pantothenic Acid and Biotin Deficiencies
Vitamin C Deficiency
James Lind
Vitamin Toxicity
Ch. 7. The Role of Diet in Cardiovascular Disease and Cancer
Cardiovascular Disease
Hypertension
Metabolic Syndrome
Dean Ornish
Blood Lipoproteins
Dietary Fat
Dietary Cholesterol
Other Dietary Factors
Other Factors
Cancer
Colorectal Cancer
Prostate Cancer
Breast Cancer
Ch. 8. The Role of Diet in Diabetes and Gastrointestinal Health
Diabetes Mellitus and Metabolic Disorders
Hypoglycemia
Obesity and Weight Control
Eating Disorders
Anorexia Nervosa
Bulimia Nervosa
Heartburn and Peptic Ulcer
Bowel Conditions and Diseases
Tooth Decay
Ch. 9. Food and Environmental Factors
Food-Drug Interactions
Food Allergies and Intolerances
Toxins in Foods
Chemicals and Food Safety
Acrylamide Toxicity
Misuse of Melamine
Foodborne Illnesses
German E. coli Outbreak of 2011
Conclusion
Appendix: Tables
Glossary
Bibliography
Index
Excerpt
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Author Notes
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Contributors
ISBN
9781615309207
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