This classic textbook covers the whole field of nutrition. Written by a large team of expert contributors it contains comprehensive coverage of all aspects of the subject:: physiology of nutrition, foods and their composition, dietary requirements in health and nutritional management of disease.
PHYSIOLOGY · Historical Perspective · Composition of the Body · Energy Intake and Expenditure · Fuels of the Tissues · Carbohydrates · Proteins · Fats · Alcohol: Its Metabolism and Effects · Energy Balance · Water and Monovalent Electrolytes · Bone Mineral · Iron, Zinc and Other Trace Elements · Fat-Soluble Vitamins · Vitamin C and B Vitamins · Human Genetics · FOOD · Food Composition Tables and Nutritional Databases · Methods and Validity of Dietary Assessment · Cereals and Cereal Products · Vegetables, Fruits, Fungi and their Products · Meat, Fish, Eggs and Novel Proteins · Milk and Milk Products: Fats and Oils · Beverages, Herbs and Spices · Food Processing · Pathogenic Agents in Food · Food Toxicity and Phytoprotectants · Consumer Protection · DIET AND PHYSIOLOGICAL STATUS · Pregnancy and Lactation · Infancy, Childhood and Adolescence · Nutrition and Aging · Athletics · CLINICAL NUTRITION · Nutritional Cupport in Sepsis and Trauma · Famine Relief · Severe Malnutrition · Obesity · Nutritional Management of Diseases of the Gut · Nutrition and the Liver · Nutrition and Dietary Advice for Diabetes · The Iodine Deficiency Disorders · Clinical Nutrition and Bone Disease · Dietary Factors and Dental Diseases · Diseases of Kidney and Urinary Tract · Diseases of Heart and Circulation · Diet in Relation to the Nervous System · Skin, Hair and Nails · Nutrition and the Immune System · Diet and Cancer Prevention · Feeding the Pre-Term Infant · Inherited Metabolic Diseases · Nutritional Management of Alcohol-Related Disorders · Eating Disorders, Drug-Diet Interactions · Policy and a Prudent Diet
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