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Table Of Contents

Introduction: Fundamentals of Nutrition
I. TERMINOLOGY
II. THE NEED FOR A VARIETY OF FOODS
III. RESPIRATORY QUOTIENT
IV. THE NEED FOR ENERGY
V. THE NEED FOR DIGESTION, ABSORPTION, AND UTILIZATION OF NUTRIENTS
VI. ENTERAL AND PARENTERAL NUTRITION
VII. ADAPTATION
VIII. WATER AS A NUTRIENT
IX. FOOD ALLERGY
X. GENE–NUTRIENT INTERACTION
Digestion of Carbohydrates, Lipids, and Proteins
I. INTRODUCTION
II. CARBOHYDRATES
III. LIPIDS
IV. PROTEINS
V. MALABSORPTION SYNDROMES
I. ENERGY
III. FAT
Role of Essential Fatty Acids
I. FATTY ACIDS
II. NEUTRAL FAT
III. PROPERTIES OF FAT
V. SATURATED FATTY ACIDS
VI. MONOUNSATURATED FATTY ACIDS
VII. ESSENTIAL FATTY ACIDS
Eicosanoids
I. PROSTAGLANDINS
II. THROMBOXANES
III. PROSTACYCLINS
IV. LEUKOTRIENES
V. LIPOXINS
VI. CYTOCHROME P450-DERIVED PRODUCTS
VII. INHIBITORS OF EICOSANOID BIOSYNTHESIS
VIII. EFFECTS OF DIET ON EICOSANOIDS
REFERENCES
Inorganic Elements (Minerals)
I. ESSENTIAL MACROMINERALS
II. ESSENTIAL TRACE ELEMENTS
III. ULTRATRACE MINERALS
I. VITAMIN A
II. VITAMIN D
III. VITAMIN E
IV. VITAMIN K
Water-Soluble Vitamins I
I. THIAMIN—B1
III. NIACIN
IV. PANTOTHENIC ACID
V. BIOTIN
Water-Soluble Vitamins II
I. FOLIC ACID
II. VITAMIN B12
III. PYRIDOXINE
IV. VITAMIN C—ASCORBIC ACID
Vitamin-Like Substances
I. CHOLINE
II. CARNITINE
IV. LIPOIC ACID
V. COENZYME Q
VI. INOSITOL
VII. p-AMINOBENZOIC ACID
Nutritional Aspects of Pregnancy and Lactation
I. NUTRITION PRIOR TO PREGNANCY
II. NUTRITION DURING PREGNANCY
III. NUTRITION DURING LACTATION
Nutrition and Development
I. FETAL DEVELOPMENT
II. EXTRAUTERINE DEVELOPMENT
III. NUTRITION AND DEVELOPMENT DURING INFANCY
IV. NUTRITION AND DEVELOPMENT DURING CHILDHOOD
V. NUTRITION AND DEVELOPMENT DURING ADOLESCENCE
Nutrition and Aging
I. AGING
II. EFFECT OF NUTRITION ON LONGEVITY
III. ROLE OF ANTIOXIDANTS
IV. FACTORS AFFECTING NUTRITION STATUS
V. NUTRIENT REQUIREMENTS
VI. LIFESTYLE
Nutritional Assessment
I. ANTHROPOMETRIC MEASUREMENTS
II. CLINICAL EVALUATION
III. LABORATORY ASSESSMENT
IV. DIETARY ASSESSMENT
Obesity and Eating Disorders
II. PATTERN OF FAT DEPOSITION
III. PREVALENCE
IV. CAUSES OF OBESITY
V. ASSESSMENT OF OBESITY
VI. MEDICAL COMPLICATIONS
VII. DIET FOR WEIGHT REDUCTION
VIII. FAD DIETS
IX. PHARMACOTHERAPY
X. EATING DISORDERS
Cholesterol and Hyperlipidemia
I. CHOLESTEROL
II. LIPOPROTEINS AND LIPID TRANSPORT
III. PLASMA CHOLESTEROL AND RISK OF HEART DISEASE
IV. PLASMA TRIGLYCERIDES AND RISK OF HEART DISEASE
V. DIETARY MANAGEMENT
VI. DRUG THERAPY
VII. HYPOCHOLESTEROLEMIA
VIII. EFFECTS OF LOW BLOOD CHOLESTEROL
IX. INBORN ERRORS OF CHOLESTEROL BIOSYNTHESIS
I. FACTORS CONTRIBUTING TO BONE MASS
Nutritional Aspects of Diabetes
I. CLASSIFICATION AND EPIDEMIOLOGY
II. DIAGNOSIS OF DIABETES
III. MECHANISM OF INSULIN ACTION
IV. COMPLICATIONS OF DIABETES
VI. DIETARY FACTORS
VII. PHYSICAL ACTIVITY
Nutritional Aspects of Genetic Disease
I. CARBOHYDRATE METABOLISM
II. AMINO ACID METABOLISM
III. DISORDERS OF LIPID METABOLISM
IV. MISCELLANEOUS
V. SUMMARY
I. ABSORPTION
II. DISTRIBUTION
III. NUTRITIONAL SIGNIFICANCE OF ALCOHOL
IV. METABOLISM
V. RATE OF ALCOHOL METABOLISM
VI. METABOLIC EFFECTS OF ALCOHOL
VII. EFFECT OF ALCOHOL ON THE BODY
VIII. NUTRITIONAL IMPLICATIONS
Nutritional Epidemiology
II. TECHNIQUES/APPROACHES
III. EPIDEMIOLOGIC MEASURES
IV. SIGNIFICANCE OF EPIDEMIOLOGICAL STUDIES
V. FEW EXAMPLES OF NUTRITIONAL STUDIES
I. FIBER
II. FIBER AND DISEASE
III. RECOMMENDATIONS FOR FIBER INTAKE
IV. OVERCONSUMPTION OF FIBER
DISEASE—A REPORT
Antioxidants and Health
I. FREE RADICALS
II. FORMATION OF FREE RADICALS
III. FREE RADICALS IN BIOLOGICAL SYSTEMS
IV. PROTECTION FROM FREE RADICALS
V. BENEFITS OF FREE RADICALS
VI. FREE RADICALS AND DISEASES
VII. LARGE DOSES OF ANTIOXIDANTS
II. ADDITIVES
Vegetarianism and Other Popular Nutritional Practices
I. VEGETARIANISM
II. KOSHER DIET
III. ZEN MACROBIOTIC DIET
IV. ONE-EMPHASIS DIETS
V. ORGANICALLY GROWN FOODS
VI. NATURAL FOODS
VII. HEALTH FOODS
VIII. MEGADOSES OF VITAMINS AND NONVITAMINS
IX. HAIR ANALYSIS
Nutritional Aspects of Biotransformation
I. DETOXICATION PROCESS
II. FACTORS AFFECTING DETOXICATION
Nutraceuticals
II. INTEREST IN NUTRACEUTICALS
III. FRUITS AND VEGETABLES WITH HEALTH-PROMOTING
IV. NEED FOR ADDITIONAL RESEARCH
V. SEAFOOD
VI. USE OF BIOTECHNOLOGY IN THE FOOD INDUSTRY
VII. DIETARY MODULATION OF COLONIC MICROORGANISMS
Alternative Medicine: Dietary Supplements
I. HISTORY OF SUPPLEMENT REGULATION IN THE UNITED STATES
II. SAFETY AND EFFICACY OF SUPPLEMENTS
III. GERMAN COMMISSION E REPORT
V. ADVERSE EFFECTS OF DIETARY SUPPLEMENTS
VI. ALTERNATIVE MEDICINE AND CANCER
VII. SUPPLEMENTS AND THE ELDERY—IS THERE A NEED?
VIII. WHY PEOPLE USE ALTERNATIVE THERAPIES
IX. THE ROLE OF PHYSICIANS
X. CONCLUSION
Index
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Published by: pradeep mathur on Dec 01, 2010
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