Textbook of Food and Nutrition |
Contents
Introduction | 1 |
Food and Nutrition technology | 10 |
Patterns of Food Consumption | 39 |
Functional Foods and Natural Health Products | 59 |
Health Nutrition and Dairy Products | 82 |
Diet Nutrition and the Chronic Disease | 90 |
Goals for Preventing DietRelated Diseases | 114 |
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Common terms and phrases
adults advertising agency animal associated attributes benefits beta-carotene biotech biotech foods blood pressure calcium calories cancer carbohydrates cardiovascular disease cent cereals certification changes childhood cholesterol chronic diseases consumers coronary heart disease developing countries diabetes dietary energy drug eating effects energy density energy intake energy-dense foods enforcement environmental evidence example fat intake fatty acids FDA's figs firms fish food choices foodstuffs free sugars fruits and vegetables functional foods genetic groups growth higher important improve income industry kcal mandatory labelling meat metabolic milk natural health products niacin non-biotech nutrients nutrition labels obesity omega-3 fatty acids organic organic food overweight phase-2 physical activity polyphenols population potential prevention probiotics promote protein public health recommended reduce result risk factors saturated fat social socioeconomic standards studies sucralose supplements testing third-party USDA variety vitamin vitamin D weight gain women