Essentials of Human Nutrition > 생명과학

Table of Contents
Contributors
Acknowledgements
Permissions
Dedication
1 Introduction 1
2 Carbohydrates 11
3 Lipids 31
4 Protein 55
5 Energy 79
6 Alcohol 97
7 Water, electrolytes and acid-base balance 113
8 Major minerals: calcium and magnesium 129
8.1 Calcium 129
8.2 Magnesium 141
9 Iron 145
10 Trace elements 159
10.1 Zinc 159
10.2 Copper 164
10.3 Iodine 166
10.4 Selenium 172
10.5 Fluoride 181
10.6 Ultratrace elements 186
11 Vitamin A and carotenoids 189
12 The B vitamins 209
13 Vitamins C and E 231
14 Vitamins D and K 249
15 Other biologically active substances in plant foods 259
16 Overweight and obesity 273
17 Protein-energy malnutrition 289
18 Cardiovascular diseases 299
19 Diet and cancer causation 335
20 Diabetes mellitus 355
21 The eating disorders: anorexia nervosa and bulimia nervosa 371
22 Food groups 383
22.1 Breads and cereals 383
22.2 Legumes 387
22.3 Nuts and seeds 389
22.4 Fruit 390
22.5 Vegetables 392
22.6 Milk and milk products 394
22.7 Meat and poultry 397
22.8 Fish 399
22.9 Eggs 400
22.10 Fats and oils 401
22.11 Fat replacers 404
22.12 Herbs and spices 405
22.13 Sweeteners: nutritive and non-nutritive 407
22.14 Food processing 408
23 Food toxicity and safety 415
24 Food analysis and food composition tables 435
25 Dietary assessment 449
26 Determining nutritional status 467
27 Pregnancy and lactation 501
28 Infant feeding 513
29 Childhood and adolescence 529
30 Sports nutrition 541
31 Nutrition and ageing 551
32 Food habits 569
33 Nutritional recommendations for the general population 577
34 Nutrition promotion for communities 593
35 Dietary counselling 601
36 Nutritional consequences of poverty in developed countries 613
37 Enteral and parenteral nutritional support 623
38 Functional foods 633
Index 643