The Encyclopedia of Nutrition and Good HealthInfobase Publishing, 2003 - 726 Seiten Concise and extensively cross-referenced, this volume is the perfect one-stop guide to the often-confusing mass of nutritional information available today. More than 2,500 entries provide the essential information readers want to know about nutrition and good health. Coverage includes food ingredients such as vitamins, minerals, fats, carbohydrates, and proteins; the health benefits and dangers of foods; diseases and health disorders related to nutrition; processed foods and their side effects; the link between certain foods and cancer; food allergies; eating disorders; and much more. This edition is comprised of approximately 30 percent new material, including several new appendixes. |
Andere Ausgaben - Alle anzeigen
Häufige Begriffe und Wortgruppen
agents alcohol allergies American amino acids amounts animals antioxidants bacteria baked beans beta-carotene blood pressure blood sugar body body’s bone brain calcium calories cancer carbohydrate carbon cause cereals cheese chemical cholesterol chronic consumed consumption contain cooked corn decrease deficiency diabetes diarrhea diet dietary digestion drugs eating energy enzymes excessive fatty acids fiber fish FLAVONOIDS flavor flour folic acid FOOD ADDITIVES free radicals fruit function glands glucose grains heart disease high blood hormone immune system increase infection inflammation insulin intake intestine iron juice kidney legumes levels linoleic acid lipids LIPOPROTEIN liver meal meat metabolism milk minerals muscle niacin nutrients nutritional obesity oxidation oxygen patients percent plant polyunsaturated potassium processed foods protein reduce release riboflavin risk saturated fat sodium starch stomach acid supplements symptoms synthesis thiamin tion tissue toxic vegetables vitamin VITAMIN B12 vitamin E weight wheat