Handbook of nutrition and diet
Author(s)
Bibliographic Information
Handbook of nutrition and diet
（Food science and technology / editors, Steven R. Tannenbaum, Pieter Walstra）
M. Dekker, c2000
Available at / 17 libraries
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Note
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Table of Contents
- 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.
by "Nielsen BookData"