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