Nutrition : science and applications / Lori A. Smolin, Mary B. Grosvenor. — Hoboken, NJ : Wiley, c2008. – (61.115/S666) |
Contents
Content
Chapter 1 Nutrition: Food for Health 2
Chapter 2 Nutrition Guidelines: Applying the Science of Nutrition 32
Chapter 3 Digestion, Absorption, and Metabolism 74
Chapter 4 Carbohydrates: Sugars, Starches, and Fiber 108
Chapter 5 Lipids 156
Focus ON ALCOHOL 199
Chapter 6 Proteins and Amino Acids 210
Chapter 7 Energy Balance and Weight Management 248
Focus ON EATING DISORDERS 301
Chapter 8 The Water-Soluble Vitamins 318
Chapter 9 The Fat-Soluble Vitamins 364
Focus ON PHYTOCHEMICALS 393
Chapter 10 Water and the Electrolytes 402
Chapter 11 Major Minerals and Bone Health 430
Chapter 12 The Trace Elements 458
Focus ON NONVITAMIN / NONMINERAL SUPPLEMENTS 496
Chapter 13 Nutrition and Physical Activity 508
Chapter 14 Nutrition during Pregnancy and Lactation 554
Chapter 15 Nutrition from Infancy to Adolescence 594
Chapter 16 Nutrition and Aging: The Adult Years 632
Chapter 17 Food Safety 664
Focus ON BIOTECHNOLOGY 700
Chapter 18 World Hunger and Malnutrition 716
Appendices A-1
Glossary G-1
Index I-1