Integrates informat
Table of Contents
Contents
List of Figures...................................................................................................................................xv
List of Tables....................................................................................................................................xxi
List of Graphs.................................................................................................................................xxv
Preface..........................................................................................................................................xxvii
Acknowledgments..........................................................................................................................xxix
Author............................................................................................................................................xxxi
Chapter 1 Introduction and Method...............................................................................................1
Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals,
Vitamins, Phytochemicals, and Water........................................................................27
Chapter 3 Changing Circumstances and Diets............................................................................ 61
Chapter 4 Meat............................................................................................................................. 91
Chapter 5 Fish and Shellfish...................................................................................................... 121
Chapter 6 Poultry and Eggs....................................................................................................... 149
Chapter 7 Dairy.......................................................................................................................... 179
Chapter 8 Legumes....................................................................................................................207
Chapter 9 Nuts........................................................................................................................... 241
Chapter 10 Fat.............................................................................................................................. 267
Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup.................................. 295
Chapter 12 Grains........................................................................................................................ 323
Chapter 13 Roots and Tubers....................................................................................................... 355
Chapter 14 Fruits......................................................................................................................... 391
Chapter 15 Vegetables.................................................................................................................. 417
Chapter 16 Conclusion................................................................................................................. 439
Bibliography..................................................................................................................................447
Index...............................................................................................................................................483
