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Book Cover
Book
Author Arlin, Marian T. (Marian Thompson)

Title The science of nutrition
Edition Second edition
Published New York : Macmillan, [1977]
©1977

Copies

Location Call no. Vol. Availability
 MELB  641.1 ARL  AVAILABLE
Description xiii, 462 pages : illustrations ; 26 cm
Contents 1. Introduction : Human nutrition ; Contemporary nutrition ; Nutrition for the individual -- I. The fuel of life. 2. The nutrients: foundation of life and of food : Nutritional origins ; The chemical nature of living things ; The nutrients -- 3. Food: source of nutrients and energy : Foods of animal origin ; Foods of plant origin ; Food sources of selected nutrients ; Foods as sources of energy -- II. Life processes. 4. Elements of metabolism : The cell ; Regulators of metabolic processes -- 5. Growth, development, and maintenance : Mechanisms of protein synthesis ; Human amino acid requirements ; Quality of food protein ; The vegetarian diet -- 6. Energy metabolism : The energy cycle ; Energy expenditure ; Determining energy requirements ; Obesity -- III. Nutritional support systems. 7. The digestive system : Physiology of the digestive tract ; Digestion of food ; Absorption of nutrients ; Excretion of digestive wastes -- 8. Transportation systems : The circulatory system ; The respiratory system ; The excretory system -- IV. Nutritional aspects of structural body systems. 9. The musculoskeletal system : The muscular system ; The bony skeleton ; The teeth and periodontal structure -- 10. The nervous system -- 11. Miscellaneous body systems : The sense organs ; The integument ; The reproductive system ; The endocrine system -- V. Human nutritional requirements. 12. Standards of nutrient intake : Minimal vs. optimal needs ; Individuality of nutrient needs ; The recommended daily dietary allowances (RDA) ; Recommended allowances for specific nutrients -- 13. Life stages at nutritional risk : Pregnancy and lactation ; Infancy ; Preschool ; Aging -- 14. Nutritional status at home and abroad : Malnutrition, hunger, and starvation ; Evaluation of nutritional status ; Nutrition surveys in the United States and Canada ; Malnutrition in America ; Extent of world malnutrition -- VI. Improving the quality of the diet. 15. Choosing an adequate diet : Factors influencing food choices ; Availability of nutritional information ; Practical approaches to food selection ; The consumer shopper -- 16. Adequacy of the food supply : Effect of processing on nutrient content ; Availability of food ; Food assistance programs -- 17. Safety of the food supply : Microbiological hazards ; Residues and pollutants ; Natural toxicants in food and water ; Intentional food additives ; Overall safety of the food supply -- 18. Prospects at an international level : Current world food status ; Factors affecting availability of foods ; Prospects of increasing food supplies ; Potential for success -- Appendixes : A. Glossary ; B. Recommended daily dietary allowances for Americans and Canadians ; C. Desirable weights for men and women over 25 years of age ; D. Energy expenditure calculation tables ; E. Nutritive value of the edible parts of foods ; F. Form, function, food sources, and bases for recommended dietary allowances of recognized vitamins and minerals
Bibliography Includes bibliographical references
Subject Nutrition.
Nutritional Physiological Phenomena.
LC no. 76010393
ISBN 0023034807