Handbook of nutrition and diet
著者
書誌事項
Handbook of nutrition and diet
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra）
M. Dekker, c2000
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.
目次
- Food nutrients and their functions: water
- carbohydrates
- oils and fats
- proteins
- vitamins
- minerals
- energy. Foods from producers to consumers: health and dietic foods
- foods of plant origin
- foods of animal origin
- potential proteins
- food processing and preservation
- food additives and nutrification
- food labelling and quality assurance
- food safety
- food transportation, distribution and marketing. Food composition and utilization: adequacy of diet
- digestion, absorption, metabolism and excretion
- endocrine systems and regulation of food intake
- evaluation of food and nutritional status
- dietary allowances and goals. Nutritional management of diseases: clinical nutrition
- diet, cholesterol and heart diseases
- diet, nutrition and cancers
- diet, obesity and diabetes
- diet and health of bones, teeth, skin and hair
- diet and diseases of kidney and liver
- diet and gastrointestinal diseases
- diet and inherited metabolic disorders
- dietary management of underweight babies
- diet and alcoholic disorders
- diet and some minor disorders
- diet and nervous system disorders
- diet and human behaviour
- human dietetics and health - an integrated approach.
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