内容

目次

Biology and biochemistry: introduction - fundamentals of nutrition;digestion of carboyhydrates, lipids, and proteins; requirements for energy,carbohydrates, fat, and proteins; role of essential fatty acids;eicosanoids; inorganic elements(minerals); vitamins - an overview;fat-soluble vitamins; water-soluble vitamins I; water-soluble vitamins II;vitamin-like substances. Special nutritional needs: nutritional aspects ofpregnancy and lactation; nutrition and development; nutrition andageing.Nutrition and specific disorders: nutritional assessment; obesity and eatingdisorders; Cholesterol and hyperlipidemia; osteoporosis; nutritional aspectsof diabetes; nutritional aspects of genetic disease; nutritional andmetabolic effects ofalcohol; nutritional epidemiology. Special topics:dietary fibre; antioxidants and health; toxicants occurring naturally infoods and additives; vegetarianism and other popular nutritional practices;nutritional aspects of biotransformation;nutraceuticals; alternative medicine- dietary supplements.