ABSTRACT

With a clear and concise format, Handbook of Nutrition and Food presents the quantitative and qualitative data and information needed by nutritionists, dieticians, and health care professionals. It proceeds from human development to body systems and disease to micro/macro nutrients and concludes with nutrition counseling and community nutrition. Se

part |2 pages

Part I: Food

chapter 1|94 pages

Food Constituents

part |2 pages

Part II: Metabolism

chapter 2|22 pages

Metabolic Maps

part |2 pages

Part III: Comparative Nutrition

part |2 pages

Part IV: Human Nutrient Needs in the Life Cycle

part |2 pages

Part V: Human Nutritional Status Assessment

chapter 25|10 pages

Medical Nutritional Evaluation

chapter 26|12 pages

Assessment of Lipids and Lipoproteints

chapter 29|4 pages

Body Composition Assessment

chapter 37|16 pages

Thermogenesis

chapter 39|12 pages

Psychological Tests

part |2 pages

Part VI: Modified Diets

chapter 41|18 pages

1 Definition of Food Allergy

chapter 42|24 pages

2 Introduction

chapter 44|18 pages

Sports — Elite Athletes

part |2 pages

Part VII: Clinical Nutrition

chapter 46|20 pages

Anemias

chapter 53|36 pages

Introduction

chapter 55|28 pages

Foodborne Infections and Infestations

chapter 60|20 pages

Renal Nutrition

chapter 62|6 pages

2 Introduction

chapter 63|16 pages

3 Introduction

chapter 64|20 pages

Vitamin Deficiencies

chapter 66|18 pages

6 Introduction

chapter 69|20 pages

Adult Obesity

chapter 71|26 pages

Trace Mineral Deficiencies