Food and nutrition.pdf

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IndexAAbsorption 13,14,15,16,28,50,53,57,58, 59, 60, 63, 66,69,71, 73, 74, 75, 77, 94, 102,128,134,135,141,145,146,158,160, 163, 164, 167, 169,185,186,194,201,202,203,214,217,222,226,231,233,257,279,280,282Acne 15, 74, 142, 143, 144Adolescents 125, 144, 167, 172,193,195,196Aging 50,148,168,203,234,235,236Alcoholic 107, 139,\205Allergic 149, 150, 1~1, 152, 178,262Amino acids 44, 45, 52, 53, 59,95, 96, 97, 98, 101, 135, 185,236,265Antacids 14Ascorbic acid 66, 106, 123, 124,125,147,148,253Asthma 64, 70, 151, 152, 153Autolysis 264BBacterial infections 65, 153Bacterial Spoilage 264Baking 136, 138, 212, 214, 228,252,253,260Bar~e137Basal metabolic 49, 79, 145Beverages 28, 29, 79, 107, 139,151,175,197,205,206,207,254Biotin 60, 66, 72, 113, 127, 128,132,133,274Blanching 239, 240, 277Broil 137, 138cCalorie 10, 17, 20, 22, 29, 33, 56,78,79,87,139,146,171,172,187,188,206,254Carbohydrates 1,6,11,17,22,35,43, 51, 52, 53, 54, 56, 57, 62,77,80, 83, 90, 91, 92, 93, 94,95, 96, 113, 118, 132, 133,143,160,174,190,197,198,225,229,254Carotene 61, 71, 114, 115, 116,117,197,253Chemical dependency 16, 18Cholesterol 2, 3,4, 5, 6, 15, 19,20,21,22,23,27,28,29,30,
28432,33,34, 36, 37, 38, 39, 49,57, 58, 59, 62, 64,65, 66, 67,68,70,74,77,125,139,155,156,157,161,172,187,188,189,198,200,202,204,207Choline 67, 113Chromium 69, 161Cobalamin 63Cobalt 63, 101, 111, 121, 138Complementary 44, 181, 182,183,184Crop production 210Cyancobalimin 63DDeficiency States 104, 107, 108Diabetes mellitus 4, 158Diagnoses 2, 139, 145Dietary 1, 3, 6, 7, 10, 12, 13, 15,16,18,19,20,22,28,29,30,32, 33, 34, 35, 37,38,39,40,44, 47, 50, 53, 54, 56, 57, 58,76,77,78,79,80,84,92,93,112, 116, 122, 126, 127, 139,157,171,173, 183, 194, 196,204,216Dietary fiber 22, 29, 30, 33, 53,54,75,76,78,139,204,216Digestion 12, 13, 18, 50, 51, 52,53, 72, 92, 93, 96, 98, 132,133,134,135,169Digestive functioning 169Digestive tract 11, 53, 75, 165,168,169Disaccharides 52, 54, 91, 135, 229Drug 8, 9, 13, 14, 15,18, 19, 37,39,58,64,127,146,151,155,157, 158, 254Dry beans 30, 189, 204EIndexEconomic 6, 11, 42, 94, 144, 145,208, 209, 210, 217Evolution 39, 42Extraction"27,222FFatty acid 23, 50, 58, 59, 63, 155,221,223Fermentation 75, 216, 234, 244,245,247,262,266,269,272,273Fluorine 101, 109, 110Folacin 123Folate 14, 50, 60, 67, 123, 147,190,201Folic acid 67, 113, 122, 123, 167,174,175,203Food labels 9, 32, 33, 34, 36, 172,256Food processing 32, 66, 67, 68,211,212,213,214,215Food technology 38, 156Fungal Spoilage 263GGelatinize 261Gout 225Grilling 212, 260HHealthy diet 2,26,130,139,196,198Healthy weight 20,172,197Hydrogenated oils 172, 220, 223Hygiene 22, 93, 183, 184, 198,214,239,270
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Food and NutritionDon RossOxford Bo
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Contentsl. Diet and Health 12. Nutr
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Chapter 1Diet and HealthINTRODUCTIO
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Diet and Health 3Prevention Trial p
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Diet and Health 5recognized and has
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Diet and Health 7elements, as well
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Diet and Health 9more visible in re
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Diet and Health 11drastically reduc
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Diet and HealthAloe veraGreenlipped
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Diet and Health 15bind tetracycline
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Diet and Health 17even a well-balan
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Diet and Health 19sugar, caffeine,
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Diet and Health 21commonly used rat
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Diet and Health 23However many stud
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Diet and Health 25day, such as offi
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Diet and Health 27• Nutritional l
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Diet and Health 29Sweetenersit appe
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Diet and Health 31servings). Two ba
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Diet and Health 33to validate and s
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Diet and Health 35Food Labeling Leg
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Diet and Health 37more reduction of
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Diet and Health 39is unlikely to ac
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Diet and Health 41: one who abstain
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Diet and Health 43Unlike apes, thei
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Diet and Health 45still the myth li
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Diet and Health479 -12 MonthsAt thi
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Diet and Health 49eat or purchase f
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Chapter 2NutrientsNutrients are sub
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Nutrients 53although elemental diat
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NutrientsDisaccharidesAre sugars fo
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Nutrients 57materials called lipids
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Nutrients 59in the absorption of Vi
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Nutrients 61weakness, low blood sug
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Nutrients 63Vitamin 8 5(Pantothenic
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Nutrients 65Vitamin C (Ascorbic Aci
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Nutrients 67CholineCholine is a cof
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Nutrients 691170, ,Kelp: 1093, (Mg
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Nutrients 71reasons have habitually
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Nutrients 73to nickel compounds hav
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Nutrients 75Because cow's milk and
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Nutrients 77supplements or food add
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Nutrients 79water intake in 1945 by
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Nutrients 81Sources and Requirement
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Chapter 3Function of FoodBody Compo
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Function of Food 85Metabolism of so
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Function of Food 87process is analo
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Function of FoodTable. Average Dail
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Function of Food 91diet are mainly
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Function of Food 93diets may be an
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Function of Food 95beneath the skin
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Function of Food 97are nutritionall
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Function of FoodTable. Protein cont
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Function of Food 101of the constitu
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Function of Food 103Whereas a litre
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Function of Food 105world, both Sou
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Function of Food 107with need. Mens
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Function of Food 109pregnancy may l
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Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
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Function of Food 115. $ince pure cr
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Function of Food 117per cent more,
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Function of Food 119DeficiencyDefic
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Function of Food 121Starchy roots,
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Function of Food 123pregnant women
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Function of FoodDietary SourcesThe
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Function of Food 127of vitamin D, a
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Function of Food 129bacterial synth
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Function of FoodOne portion of meat
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Digestion and Absorption 133stomach
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Digestion and Absorption 135small a
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Food Safety and Preparation 137this
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Food Safety and Preparation 139a su
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Food Safety and Preparation 141refr
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Nutrition Disorder Related to Food
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Chapter 7Meal PlanningBalanced diet
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Meal PlanningAdvantages of Breast M
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Meal Planning 167• RDIs for energ
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Meal PlanningNutrients• Energy gi
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Chapter 8Dietary GuidelinesWhether
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Dietary Guidelines 173nutritional c
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Nutrition for Pregnant Women 175fol
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Chapter 10Infant NutritionTWO MONTH
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Infant Nutrition 179vegetables with
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Chapter 11Young Children and Toddle
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Young Children and Toddlers 183Thes
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Young Children and Toddlers 185baby
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Chapter 12School Age ChildrenChild'
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School Age Children 189• Choose s
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School Age Children 191provide vita
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Chapter 13Adolescent NutritionTo de
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Adolescent Nutrition 195One of the
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Adult Nutrition 197component are no
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Chapter 15People living on low Inco
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People Living on Low Income 201to t
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Chapter 16Nutrition for Senior Citi
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Nutrition for Senior Citizens 205
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Vegetarian Diet 207Tips for Vegetar
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Food Production and Processing 209s
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Food Production and Processing 211N
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Food Production and Processing 213-
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Food Production and Processing 215H
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Wheat 217in -1 % of Indo-European p
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Chapter 20Fats and OilsVegetable fa
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Fats and Oils 221oil (a mixture of
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Fats and Oils 223oils. Lightly hydr
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SugarDiabetesDiabetes, a disease th
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Sugar 227Europe exports excess prod
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Sugar 229although proper handling c
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MilkPasteurizationPasteurization is
Page 238 and 239: Milk 233seals ,and whales can conta
Page 240 and 241: Cheese 235s~pilraijngthe milk into
Page 242 and 243: Cheese 237increased risk of heart d
Page 244 and 245: Dried Fruits and Vegetables vegetab
Page 246 and 247: Dried Fruits and Vegetables 241can
Page 248 and 249: Dried Fruits and Vegetables 243of o
Page 250: C1:Jutneys, Pickles, Salted Vegetab
Page 253 and 254: 248 Chutneys, Pickles, Salted Veget
Page 255 and 256: 250 Chutneys, Pickles, Salted Veget
Page 257 and 258: Chapter 26Food Add itiveFood additi
Page 259 and 260: 254 Food Additiveis referred to as
Page 261 and 262: 256 Food AdditiveAdditives Approved
Page 263 and 264: 258 Food Packagingtamper resistance
Page 265 and 266: Chapter 28Principle of CookingTo co
Page 267 and 268: Chapter 29Food SpoilageMost natural
Page 269 and 270: 264 Food SpoilageFig. Watery Soft R
Page 271 and 272: 266 . Food Spoilagethe action of en
Page 273 and 274: 268 Food PreservationDrying• Low
Page 275 and 276: 270 Food Preservationrecipes for ce
Page 277 and 278: 272 Food Preservationplace. Radiati
Page 279 and 280: Chapter 31Cooking Methods'Food prep
Page 281 and 282: 276MeritsCooking Methods• Less ch
Page 283 and 284: 278Demerits• Food can be scorched
Page 285 and 286: 280 Cooking Methods• Frying lends
Page 287: 282 Cooking Methods• Cost effecti
Page 291: 286IndexPlenty 26, 31, 56, 100, 129
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