Understanding Nutrition |
Contents
CHAPTER ONE AN OVERVIEW OF NUTRITION | 1 |
CHAPTER THREE | 2 |
CHAPTER TWO FOOD CHOICES AND DIETPLANNING GUIDES | 27 |
Copyright | |
50 other sections not shown
Common terms and phrases
absorption acetyl CoA adults alcohol American Dietetic Association American Journal amino acids amounts athletes atoms beans blood glucose blood pressure body fat body weight body's bone caffeine calcium cancer carbohydrate carbon cause cells cereals Chapter cheese chemical cholesterol Clinical Nutrition coauthors coenzyme compounds consumers contain cooked deficiency diabetes diet dietary digestive disaccharides disease drink drugs effects energy intake enzymes exchange factors fatty acids fiber Figure fluid folate food energy fruits galactose glands glycogen grams heart hormone hydrogen infant iron Journal of Clinical juice kcal kcalories kidneys labels lactose legumes lipids liver meals meat metabolism milligrams minerals molecules monosaccharides muscles needs niacin nutrients obesity oxygen percent person physical activity pregnancy protein reactions recommendations risk serving small intestine sodium starch stomach sugar supplements symptoms Table thiamin tissues toxicity tract triglycerides vegetables vitamin B12 vitamin D women zinc