PART 1

INTRODUCTION TO BASIC PRINCIPLES OF NUTRITION SCIENCE

1

Food, Nutrition, and Health

2

Carbohydrates

3

Fats

4

Proteins

5

Digestion, Absorption, and Metabolism

6

Energy Balance

7

Vitamins

8

Minerals

9

Water Balance

PART 2

NUTRITION THROUGHOUT THE LIFE CYCLE

10

Nutrition during Pregnancy and Lactation

11

Nutrition in Infancy, Childhood, and Adolescence

12

Nutrition for Adults: the Early, Middle, and Later Years

PART 3

COMMUNITY NUTRITION AND HEALTH CARE

13

Community Food Supply and Health

14

Food Habits and Cultural Patterns

15

Weight Management

16

Nutrition and Physical Fitness

PART 4

CLINICAL NUTRITION

17

Nutrition Care

18

Gastrointestinal and Accessory Organ Problems

19

Coronary Heart Disease and Hypertension

20

Diabetes Mellitus

21

Renal Disease

22

Surgery and Nutritional Support

23

Nutrition Support in Cancer and AIDS

APPENDIXES

A

Cholesterol Content of Food

B

Dietary Fiber in Selected Plant Foods

C

Sodium and Potassium Content of Foods, 100 g, Edible Portion

D

Salt-Free Seasoning Guide E. Choose Your Foods: Exchange Lists for Diabetes

F

Eating Well with Canada's Food Guide

G

Calculation Aids and Conversion Tables

H

Cultural Dietary Patterns and Religious Dietary Practices

Answers to Chapter Challenge Questions Glossary