ABC of Nutrition

Contents......Page 6
Contributors......Page 7
Preface......Page 8
1 Reducing the risk of coronary heart disease......Page 10
References......Page 17
Salt (sodium)......Page 19
Components in the diet that may lower blood pressure......Page 21
References......Page 22
Gallstones......Page 24
Diabetes mellitus......Page 25
Alcoholic liver disease......Page 26
Some types of cancer......Page 27
References......Page 28
Nutrition for pregnancy......Page 29
Diet and discomforts of pregnancy......Page 31
References......Page 32
Breast or bottle?......Page 33
How to manage breast feeding......Page 34
Nutrition for the lactating mother......Page 35
Bottle feeding......Page 36
Weaning......Page 37
References......Page 40
Pre-school children (1-5 years of age)......Page 41
Schoolchildren......Page 42
Adolescents......Page 43
References......Page 45
Most adults......Page 46
Nutrition and poverty in industrialised countries......Page 48
Older people......Page 49
References......Page 51
Protein-energy malnutrition......Page 52
Starvation and famine......Page 54
Vitamin A deficiency and xerophthalmia......Page 56
Iodine deficiency disorders (IDDs)......Page 58
Other types of malnutrition......Page 59
References......Page 60
Iron deficiency......Page 61
Calcium and the bones......Page 62
Dieting can be dangerous......Page 64
Eating disorders......Page 65
Interactions of food, nutrition, and drugs......Page 66
References......Page 67
Vitamin A......Page 68
Thiamin (vitamin B-1)......Page 69
Niacin......Page 70
Vitamin B-12......Page 71
Folate......Page 72
Vitamin C......Page 73
Vitamin E......Page 74
Vitamin K......Page 75
Some minerals......Page 76
References......Page 77
Obesity is an increasing problem......Page 78
Measuring obesity......Page 80
Causes......Page 81
Management......Page 82
References......Page 86
Energy (calories)......Page 87
Protein......Page 89
Other nutrients......Page 90
References......Page 95
13 Therapeutic diets......Page 96
Techniques......Page 97
Diets for treating diabetes......Page 98
Diets for renal failure......Page 100
Other conditions......Page 101
References......Page 102
14 Food poisoning......Page 103
Economic consequences of foodborne illness......Page 106
Principal foodborne pathogens......Page 107
Principal chemicals affecting food safety......Page 112
Prevention and control of foodborne infectious disease......Page 113
New variant Creutzfeldt–Jakob disease (nvCJD): is it a foodborne disease?......Page 114
Conclusion......Page 115
References......Page 116
Diagnosis......Page 117
Clinical reactions......Page 119
References......Page 121
Methods of food preservation and processing......Page 122
Food additives......Page 124
Foods and ingredients derived from gene technology......Page 125
Losses of nutrients......Page 126
Perspective......Page 127
References......Page 128
The problem of malnutrition......Page 129
Enteral nutrition......Page 130
Parenteral nutrition......Page 132
References......Page 133
Origins of our scientific knowledge about human nutrition......Page 134
The three groups of substances in foods......Page 135
Patterns of nutrients in different foods......Page 137
References......Page 140
Index......Page 142