Nutrition: Concepts and ControversiesWest Publishing Company, 1991 - 554 páginas Abstract: This fifth edition updates the fundamentals of nutrition science such as nutrition and health, diet, physical activity and nutrition, and diet and disease relationships, including the 1989 recommended dietary allowances. Each chapter includes an optional controversial reading on various aspects of nutrition. The food feature sections are personal applications of the concepts of that chapter, and the self-study sections offer the reader a means of comparing personal dietary habits to recommendations. |
Conteúdo
Nutrients Food Choices and Human | 1 |
Valid Nutrition Information and Research Designs | 8 |
Food Feature First Facts about Foods | 14 |
Direitos autorais | |
44 outras seções não mostradas
Outras edições - Ver todos
Termos e frases comuns
absorption activity adults alcohol American Dietetic Association American Journal amino acids amounts anemia aspartame athletes blood cholesterol blood glucose blood pressure body fat body's bone brain bread calcium calories cancer carbohydrate cause cells Chapter cheese chemical cholesterol Clinical Nutrition coauthors consume contain cooked deficiency diabetes diet dietary doses drink drugs effects energy enzymes excretion exercise factors fatty acids fiber Figure fluid folate food energy Food Feature fruits glucose glycogen grams high-fat hormone hypertension infant insulin intake intestine iron Journal of Clinical label legumes lipids liver loss meal meat metabolism milligrams minerals molecules muscle niacin normal nutrients obesity omega-3 omega-3 fatty acids osteoporosis oxygen percent person potassium pregnancy protein recommendations riboflavin risk salt serving sodium sources starch sugar supplements symptoms Table thiamin tion tissues toxic U.S. RDA vegetables vitamin B6 vitamin D weight women