Diet and health : implications for reducing chronic disease risk / Committee on Diet and Health, Food and Nutrition Board, Commission on Life Sciences, National Research Council
Part I: Introduction, definitions, and methodology -- Executive summary -- Methodological considerations in evaluating the evidence -- Dietary intake and nutritional status: trends and assessment -- Genetics and nutrition -- Extent and distribution of chronic disease: an overview
Part II: Evidence on dietary components and chronic diseases -- Calories: total macronutrient intake, energy expenditure, and net energy stores -- Fats and other lipids -- Protein -- Carbohydrates -- Dietary Fiber -- Fat-soluble vitamins -- Water-soluble vitamins -- Minerals -- Trace elements -- Electrolytes -- Alcohol -- Coffee, tea, and other nonnutritive dietary components -- Dietary supplements
Part III: Impact of dietary patterns on chronic diseases -- Atherosclerotic cardiovascular diseases -- Hypertension -- Obesity and eating disorders -- Cancer -- Osteoporosis -- Diabetes mellitus -- Hepatobiliary disease -- Dental caries
Part IV: Overall assessment, conclusions, and recommendations -- Overall assessment and major conclusions -- Recommendations on diet, chronic diseases, and health -- Index
