PART 1 Introduction to Basic Principles of Nutritional 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 Nutritional 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 Nutritional Support in Cancer and AIDS Appendixes A Food Composition Table B Cholesterol Content of Food C Dietary Fiber in Selected Plant Foods D Sodium and Potassium Content of Foods, 100g, Edible Portion E Salt-Free Seasoning Guide F Exchange Lists for Meal Planning G Canada's Food Guide to Healthy Eating H Calculation Aids and Conversion Tables I Infant and Child Growth Charts, United States, Centers for Disease Control and Prevention J Cultural Dietary Patterns and Religious Dietary Practices Answers to Chapter Challenge Questions Glossary Index
