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From a young age we have been told to take our vitamins, eat our fruits and vegetables, and limit sugar and fat. Readers examine what makes certain foods better nutritionally than others and how various foods affect the human body, including the role they can play in disease and illness. Tables in the appendix provide quick reference on vitamins and common food-related illnesses.

The Science of Nutrition

HIGH SCHOOL

ELEMENTARY

Lexile Measure

THE SCIENCE OF NUTRITION

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1460

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
Introduction.
1: Food and the Human Body.
2: The Utilization of Food by the Body.
3: Dietary and Nutrient Recommendations.
4: Nutrition throughout the Life Cycle.
5: The Essential Nutrients.
6: Carbohydrates.
7: Lipids.
8: Proteins.
9: Vitamins.
10: Minerals.
11: Water.
12: The Vitamins.
13: Biological Significance of Vitamins.
14: The Water-Soluble Vitamins.
15: The Fat-Soluble Vitamins.
16: Vitamin-Like Substances.
17: Determination of Vitamin Sources.
18: Determination of Vitamin Requirements.
19: The Food Groups and Regulation of Food Intake.
20: The Food Groups.
21: Regulation of Food Intake.
22: Nutritional Irregularities.
23: Malnutrition.
24: Protpein-Energy Malnutrition.
25: Carbcohydrate Deficiency.
26: Deficiencies in Essential Fatty Acids.
27: Mineral Deficiencies.
28: Mineral Toxicity.
29: Dehydration.
30: Vitamin Deficiency and Toxicity.
31: Vitamin A Deficiency.
32: Vitamin D Deficiency.
33: Vitamin E Deficiency.
34: Vitamin K Deficiency.
35: Deficiencies in B Vitamins.
36: Vitamin C Deficiency.
37: Vitamin Toxicity.
38: The Role of Diet in Cardiovascular Disease and Cancer.
39: Cardiovascular Disease.
40: Cancer.
41: The Role of Diet in Diabetes and Gastrointestinal Health.
42: Diabetes Mellitus and Metabolic Disorders.
43: Obesity and Weight Control.
44: Eating Disorders.
45: Heartburn and Peptic Ulcer.
46: Bowel Conditions and Diseases.
47: Tooth Decay.
48: Food and Environmental Factors.
49: Food-Drug Interactions.
50: Food Allergies and Intolerances.
51: Toxins in Foods.
52: Chemicals and Food Safety.
53: Foodborne Illnesses.
Conclusion.
Appendix: Tables.
Glossary.
Bibliography.
Index.

The Science of Nutrition.css-1p8rvzy{position:absolute;padding-left:8px;}

The Science of Nutrition