- Page 2 and 3: Food and NutritionDon RossOxford Bo
- Page 4 and 5: Contentsl. Diet and Health 12. Nutr
- Page 6 and 7: Chapter 1Diet and HealthINTRODUCTIO
- Page 8 and 9: Diet and Health 3Prevention Trial p
- Page 10 and 11: Diet and Health 5recognized and has
- Page 12 and 13: Diet and Health 7elements, as well
- Page 14 and 15: Diet and Health 9more visible in re
- Page 16 and 17: Diet and Health 11drastically reduc
- Page 18 and 19: Diet and HealthAloe veraGreenlipped
- Page 20 and 21: Diet and Health 15bind tetracycline
- Page 22 and 23: Diet and Health 17even a well-balan
- Page 24 and 25: Diet and Health 19sugar, caffeine,
- Page 26 and 27: Diet and Health 21commonly used rat
- Page 28 and 29: Diet and Health 23However many stud
- Page 30 and 31: Diet and Health 25day, such as offi
- Page 32 and 33: Diet and Health 27• Nutritional l
- Page 34 and 35: Diet and Health 29Sweetenersit appe
- Page 36 and 37: Diet and Health 31servings). Two ba
- Page 38 and 39: Diet and Health 33to validate and s
- Page 40 and 41: Diet and Health 35Food Labeling Leg
- Page 42 and 43: Diet and Health 37more reduction of
- Page 44 and 45: Diet and Health 39is unlikely to ac
- Page 46 and 47: Diet and Health 41: one who abstain
- Page 48 and 49: Diet and Health 43Unlike apes, thei
- Page 50 and 51: Diet and Health 45still the myth li
- Page 54 and 55: Diet and Health 49eat or purchase f
- Page 56 and 57: Chapter 2NutrientsNutrients are sub
- Page 58 and 59: Nutrients 53although elemental diat
- Page 60 and 61: NutrientsDisaccharidesAre sugars fo
- Page 62 and 63: Nutrients 57materials called lipids
- Page 64 and 65: Nutrients 59in the absorption of Vi
- Page 66 and 67: Nutrients 61weakness, low blood sug
- Page 68 and 69: Nutrients 63Vitamin 8 5(Pantothenic
- Page 70 and 71: Nutrients 65Vitamin C (Ascorbic Aci
- Page 72 and 73: Nutrients 67CholineCholine is a cof
- Page 74 and 75: Nutrients 691170, ,Kelp: 1093, (Mg
- Page 76 and 77: Nutrients 71reasons have habitually
- Page 78 and 79: Nutrients 73to nickel compounds hav
- Page 80 and 81: Nutrients 75Because cow's milk and
- Page 82 and 83: Nutrients 77supplements or food add
- Page 84 and 85: Nutrients 79water intake in 1945 by
- Page 86 and 87: Nutrients 81Sources and Requirement
- Page 88 and 89: Chapter 3Function of FoodBody Compo
- Page 90 and 91: Function of Food 85Metabolism of so
- Page 92 and 93: Function of Food 87process is analo
- Page 94 and 95: Function of FoodTable. Average Dail
- Page 96 and 97: Function of Food 91diet are mainly
- Page 98 and 99: Function of Food 93diets may be an
- Page 100 and 101: Function of Food 95beneath the skin
- Page 102 and 103:
Function of Food 97are nutritionall
- Page 104 and 105:
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
- Page 116 and 117:
Function of Food 111health problem
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Function of FoodVitaminsVitamins ar
- Page 120 and 121:
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,
- Page 128 and 129:
Function of Food 123pregnant women
- Page 130 and 131:
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
- Page 148 and 149:
Nutrition Disorder Related to Food
- Page 150 and 151:
Nutrition Disorder Related to Food
- Page 152 and 153:
Nutrition Disorder Related to Food
- Page 154 and 155:
Nutrition Disorder Related to Food
- Page 156 and 157:
Nutrition Disorder Related to Food
- Page 158 and 159:
Nutrition Disorder Related to Food
- Page 160 and 161:
Nutrition Disorder Related to Food
- Page 162 and 163:
Nutrition Disorder Related to Food
- Page 164 and 165:
Nutrition Disorder Related to Food
- Page 166 and 167:
Nutrition Disorder Related to Food
- Page 168 and 169:
Chapter 7Meal PlanningBalanced diet
- Page 170 and 171:
Meal PlanningAdvantages of Breast M
- Page 172 and 173:
Meal Planning 167• RDIs for energ
- Page 174 and 175:
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
- Page 216 and 217:
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
- Page 236 and 237:
MilkPasteurizationPasteurization is
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Milk 233seals ,and whales can conta
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Cheese 235s~pilraijngthe milk into
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Cheese 237increased risk of heart d
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Dried Fruits and Vegetables vegetab
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Dried Fruits and Vegetables 241can
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Dried Fruits and Vegetables 243of o
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C1:Jutneys, Pickles, Salted Vegetab
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248 Chutneys, Pickles, Salted Veget
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250 Chutneys, Pickles, Salted Veget
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Chapter 26Food Add itiveFood additi
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254 Food Additiveis referred to as
- Page 261 and 262:
256 Food AdditiveAdditives Approved
- Page 263 and 264:
258 Food Packagingtamper resistance
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Chapter 28Principle of CookingTo co
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Chapter 29Food SpoilageMost natural
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264 Food SpoilageFig. Watery Soft R
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266 . Food Spoilagethe action of en
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268 Food PreservationDrying• Low
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270 Food Preservationrecipes for ce
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272 Food Preservationplace. Radiati
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Chapter 31Cooking Methods'Food prep
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276MeritsCooking Methods• Less ch
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278Demerits• Food can be scorched
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280 Cooking Methods• Frying lends
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282 Cooking Methods• Cost effecti
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28432,33,34, 36, 37, 38, 39, 49,57,
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286IndexPlenty 26, 31, 56, 100, 129