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.
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.
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.
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.
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