Animal Products in Human Nutrition

 Content: Front Cover; Animal Products in Human Nutrition; Copyright Page; Table of Contents; List of Contributors; Preface; Section I: Production, Consumption, and Characteristics of Foods Derived from Animals; Chapter 1. Historic Development of the Use of Animal Products in Human Nutrition; I. Introduction; II. Chronology; III. Summary; References; Chapter 2. Problems in the Use of Animal Products as Human Food: Some Ethnographical and Historical Problems; I. Introduction; II. Vegetarianism as a General Rejection of Flesh Food III. Selectivity as to Animal Products Available: A Universal Culture TraitIV. Strength of Human Feelings against Rejected Animal Products; V. Flesh Avoidances in Human Ecology: The Case of Beef in India; Notes on Other Animal Products; VI. Genetic Change in Human Populations Induced by Consumption of Animal Products: The Case of Dairying, Milk Use, and Primary Adult Lactose Malabsorption; VII. Some Promising Research Directions; References; Chapter 3. Economic and Resource Cost of Production of Foods by Ruminants; I. Introduction; II. Ruminant Product Costs and Returns III. Energy Requirements for Ruminant ProductsIV. Impact of Increased Costs; V. Production Options under Energy Constraints; VI. Research Needs; VII. Summary; References; Chapter 4. The Worldwide Importance of Nonruminants as a Source of Food; Text; Chapter 5. Current and Potential Use of Plant and Animal By-Products as Livestock Feeds; I. Introduction; II. Ruminants: Their Peculiar Nature to Eat By-Products; III. Forest, Wildlife, and Desert Range: Grazing Situations Now and in the Future; IV. Use of Different By-Products as Feeds for Ruminants; V. Research Needs; References Chapter 6. Practice and Prospects of Fish Farming for Food ProductionI. Introduction; II. The Role of Aquaculture; III. Status of World Aquaculture; IV. Status of United States Aquaculture; V. Constraints and Promise; References; Chapter 7. Current Food Consumption Practices and Nutrient Sources in the American Diet; I. Introduction; II. Quantities of Food Used by Food Groups; III. Overview of Individual Diets; IV. Nutrients Contributed by Food Groups; V. Conclusion; References; Chapter 8. Food Habits, Food Pricing, and Supply of Animal Products; I. Changing Food Habits of Americans II. Illustration of Changing Attitudes toward Diet CompositionIII. Consumption of Foods of Animal Origin and Human Health; IV. Role of Animals as Food Producers in American Agricultural Economy; V. Trends in Consumption of Animal Products; VI. Consumer Interest in Nutrition and Health; References; Chapter 9. Constituents of Animal Products That Are Affected by Cooking and Processing; I. Introduction; II. Changes in Protein Quality; III. Retention of Vitamins and Minerals; IV. Changes in Lipid Composition; V. Research Needs; References
 Abstract:             Animal Products in Human Nutrition