Table of Contents
     
     
  Origins  
     
 
  Dedication  
     
 
  Preface  
     
     

C O N T E N T S
Text | Food Charts | Options

About Section:
Origins
Dedication
Preface

Authors Section:
Mark Wahlqvist
David Briggs
e-Publisher

Main Text Section:
Introduction
Why you need this book
Why nutrition is important?
The optimal way of eating
What is food?
The total diet
Knowing the natural sources of food
What happens to the food we eat?
Food and body function
Our nutrient needs
How nutrient needs are assessed
Recommended dietary intakes
Energy balance
Controlling body weight
Appetite
Energy density
Nutrient density
Assessing your own nutritional status
Water balance
Special nutritional situations
Medications
Sugars and health
Diet and lifestyle
Food law
Labelling and the law
Ingredient labelling
Nutrition labelling
Date-marking of food
What do the different forms of date-marking mean?
Food additives
Food additives
Food colour
Toxicity in food
Is 'natural' always good?
Environmental contamination
Cookware and contamination
Processing of food
Processing can affect the nutrient content of food
Use of fertilizers
Milling
Controlled atmosphere (CA) storage and ripening, and waxing
Blanching
Cooking
Freezing
Dehydration
Canning
Pasteurization
Toasting
Sprouting
Stability of nutrients in food
Storage life of foods
Frozen foods
Canned foods
Home storage of foods
Other foods
Health problems associated with some foods
How to avoid food poisoning
Food sensitivities
Migraine and food
The Feingold diet and hyperkinesis
Average serving sizes

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Food Charts Section:
How to use the charts
Average serving size
Nutrient intake
Recommended daily intake (RDI)
When you cannot find the information
Some examples from the charts
 

Food Charts:

Important basics
1. Energy: kilojoules/kilocalories
2. Water
3. Dietary fibre
4. Protein
5. Phenylalanine
6. Carbohydrate
7. Fat
8. Cholesterol
9. Saturated and polyunsaturated fat
10. Alcohol
Fat-soluble vitamins
11. Vitamin A
12. Provitamin A (beta-carotene)
13. Vitamin D
14. Vitamin E
15. Vitamin K
Water-soluble vitamins
16. Vitamin B-l (thiamin)
17. Vitamin B-2(riboflavin)
18. Niacin
19. Vitamin B-6
20. Vitamin B-12 (cyano-cobalamin)
21. Folacin
22. Pantothenic acid
23. Biotin
24. Vitamin C
Elements
25. Sodium
26. Potassium
27. Calcium
28. Magnesium
29. Iron
30. Phosphorus
31. Sulphur
32. Chlorine
33. Copper
34. Zinc
35. Iodine
36. Fluorine
37. Chromium
38. Manganese
39. Selenium
40. Cobalt
41. Molybdenum
42. Nickel
43. Tin
44. Silicon
45. Vanadium
46. Cadmium
47. Other chemical elements in food
48. Lecithin
49. Caffeine
50. Gluten

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Options Section:
Appendix A: Identification of food additives
Appendix B: Take-away and ethnic foods
Further reading/ organizations
Index
Text Search Engine

 

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