著者紹介

内容

目次

1. Introduction; PART 1. ENERGY AND MACRONUTRIENTS; 2. Carbohydrates; 3.Lipids; 4. Protein; 5. Energy; 6. Alcohol; PART 2. ORGANIC AND INORGANICESSENTIAL NUTRIENTS; 7. Water, electrolytes and acid-base balance; 8. Majorminerals: calcium and magnesium; 8.1 - CALCIUM; 8.2 - MAGNESIUM; 9. Iron; 10.Trace Elements; 10.1 Zinc; 10.2 Copper; 10.3 Iodine; 10.4 Selenium; 10.5Fluoride; 11. Vitamin A and Carotenoids; 12. The B Vitamins; 13. Vitamins Cand E; 14. Vitamins D and K; 15. Other biologically active substances inplant foods: phytochemicals; PART 3. NUTRITION-RELATED DISORDERS; 16.Overweight and Obesity; 17. The challenge of the chronic diseases epidemicfor science and society; 18. Protein-energy Malnutrition; 19. NutritionalCrises; 20. Cardiovascular diseases; 21. Nutrition and Cancer; 22. DiabetesMellitus and the Metabolic Syndrome; 23. Eating Disorders: anorexia nervosa,bulimia nervosa and EDNOS; PART 4. FOODS; 24. Food groups; 24.1 Bread andCereals; 24.2 Legumes; 24.3 Nuts and Seeds; 24.4 Fruit; 24.5 Vegetables; 24.6Milk and milk products; 24.7 Meat and Poultry; 24.8 Fish and seafood; 24.9Eggs; 24.10.1 Fats and Oils; 24.10.2 Fat replacers; 24.11 Herbs and Spices;24.12 Food processing; 25. Food Toxicity and Safety; 26. Functional Foods;PART 5. NUTRITIONAL ASSESSMENT; 27. Food analysis, food composition tablesand databases; 28. Dietary Assessment; 29. Assessment of Nutritional Statusand Biomarkers; PART 6. LIFE STAGES; 30. Pre-pregnancy, Pregnancy andLactation; 31. Infant Feeding; 32. Childhood and Adolescence Nutrition; 33.Sports Nutrition; 34. Nutrition and Ageing; PART 7. CLINICAL AND PUBLICHEALTH; 35. Food Habits; 36. Nutritional Recommendations for the GeneralPopulation; 37. Dietary Counselling to change behaviour; PART 8. CASESTUDIES; 38. Nutritional consequences of poverty and food insecurity indeveloped countries; 39. Nutrition and HIV and AIDS; 40. Nutritional Supportfor the Hospitalized Patient