The Encyclopedia of Nutrition and Good Health
Infobase 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.
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alcohol allergies amino acids amounts animals antioxidants bacteria beans beta-carotene blood pressure blood sugar body body’s bone brain calcium calories cancer carbohydrate carbon cause cereals cheese chemical cholesterol chronic classiﬁed consumed consumption contain cooked corn decrease deﬁciency diabetes diet dietary digestion drugs eating energy enzymes essential amino acid excessive fatty acids ﬁber ﬁrst ﬁsh ﬂavor ﬂour ﬂuid folic acid FOOD ADDITIVES free radicals fruit 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 speciﬁc starch stomach acid supplements symptoms synthesis thiamin tion tissue toxic vegetables VITAMIN B12 vitamin E weight wheat