Carbohydrates present in food comprising digestible sugars and starches and indigestible cellulose and other dietary fibers. The former are the major source of energy. The sugars are in beet and cane sugar, fruits, honey, sweet corn, corn syrup, milk and milk products, etc.; the starches are in cereal grains, legumes (FABACEAE), tubers, etc. (From Claudio & Lagua, Nutrition and Diet Therapy Dictionary, 3d ed, p32, p277)
1
Dietary carbohydrate. : The glycaemic index : a physiological classification of dietary carbohydrate / Thomas M.S. Wolever
Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados
Dietary Fats -- administration & dosage. : The multiple sclerosis diet book : a low-fat diet for the treatment of M.S. / Roy Laver Swank and Barbara Brewer Dugan
Food and dietary formulations including elemental (chemically defined formula) diets, synthetic and semisynthetic diets, space diets, weight-reduction formulas, tube-feeding diets, complete liquid diets, and supplemental liquid and solid diets
Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet
1
Dietary guidelines for Americans, 2015-2020 -- Evaluation : Optimizing the process for establishing the dietary guidelines for Americans : selection process / Committee to Review the Process to Update the Dietary Guidelines for Americans, Food and Nutrition Board, Health and Medicine Division, National Academies of Sciences, Engineering, Medicine
Iron or iron compounds used in foods or as food. Dietary iron is important in oxygen transport and the synthesis of the iron-porphyrin proteins hemoglobin, myoglobin, cytochromes, and cytochrome oxidase. Insufficient amounts of dietary iron can lead to iron-deficiency anemia
1
Jews -- Dietary law : Food and identity in early rabbinic Judaism / Jordan D. Rosenblum
