The Practice of Dietetics |
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50 grams abnormality accordingly acidosis addition adequate adult amino acids anĉmia animal available glucose average balance basal beans blood body weight bran bread butter calcium and phosphorus calories calorific value carbohydrate carbon caused cent cereals cheese chloride cholesterol cod liver oil contained cooked cream diabetic diet dietary digestive edema eggs energy excretion factors fat and carbohydrate fatty acid feces feeding fiber flavor fluid fruits and vegetables glycerol glycosuria grams of available grams of carbohydrate grams of fat grams of glucose grams of protein heat hemoglobin high fat hyperglycemia increase ingested insulin intake iodine iron juice kidneys kilogram materials meat metabolism milk milligrams nephritics neutral nitrogen normal obtained organism oxidation patient phosphorus plasma proteins quantity rats renal disease requirement retention rickets salts sodium sodium chloride sources substances sufficient sugar supply TABLE tion tissues tolerance urine vitamin vitamin D waste products yield