Physical chemistry of semiconductor materials and processes

Content: Cover
 Contents
 Preface
 Acknowledgements
 PART 1: CONCEPTS AND PRINCIPLES
 1. Changing priorities for nutrition education
 Identification of the essential nutrients
 Adequacy: the traditional priority in nutrition
 The current priority: diet as a means to health promotion or disease prevention
 Is intervention to induce dietary change justified?
 Effecting dietary change
 Concluding remarks
 2. Food selection
 Introduction and aims of the chapter
 The biological model of food
 Dietary and cultural prejudice
 Food classification systems
 Non-nutritional uses of food The hierarchy of human needsA model of food selection: the \'hierarchy of availabilities\' model
 Physical availability
 Economic availability
 Cultural availability
 \'Gatekeeper\' limitations on availability
 3. Methods of nutritional assessment and surveillance
 Introduction and aims of the chapter
 Strategies for nutritional assessment
 Measurement of food intake
 Tables of food composition
 Dietary standards and nutrient requirements
 Clinical signs for the assessment of nutritional status
 Anthropometric assessment in adults
 Anthropometric assessment in children Estimating fatness in animalsBiochemical assessment of nutritional status
 Measurement of energy expenditure and metabolic rate
 4. Methods to establish links between diet and chronic disease
 Introduction and aims of the chapter
 Strategic approaches: observational versus experimental
 Features and problems of epidemiological methods
 Cross-cultural comparisons
 Time trends
 Migration studies
 Cohort studies
 Case-control studies
 Cross-sectional studies
 \'Experiments\' of nature
 Animal experiments
 Human experimental studies
 In-vitro studies
 Scientific honesty 5. Dietary guidelines and recommendationsThe range of \'expert reports\' and their consistency
 Variations in the presentation of guidelines and recommendations
 \'Food\' recommendations
 Energy and body weight
 Recommendations for fats, carbohydrates, protein and salt
 Alcohol
 How current UK diets compare with \'ideal\' intakes
 Other nutrients
 Willingness to change
 Some barriers to dietary change
 Aids to food selection
 Concluding remarks
 6. Cellular energetics
 Introduction and aims of the chapter
 Overview of metabolism
 Metabolism of glucose and the monosaccharides Metabolism of fatty acids and glycerolMetabolism of amino acids
 The pentose phosphate pathway
 Overview of macronutrient handling in the gut
 PART 2: ENERGY, ENERGY BALANCE AND OBESITY
 7. Introduction to energy aspects of nutrition
 Sources of energy
 Units of energy
 How energy requirements are estimated
 Variation in average energy requirements: general trends
 Energy content of foods
 Sources of dietary energy by nutrient
 Energy density
 Nutrient density
 Sources of dietary energy by food groups
 Starvation
 Eating disorders
 Cancer cachexia
 8. Energy balance and its regulation