Foods & Nutrition Encyclopedia: I-Z"Covers the whole gamut of the three-pronged subject, foods-nutrition-health." Approximately 2800 entries intended for lay persons and professionals. Authorities who compiled the book selected topics according to interest to readers as consumers. Opposing points of view are presented in entries. While a few entries are several pages long, most are brief and concise. Tables, illustrations, cross references. Index. |
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amino acids amounts and/or animal areas beans beef blood body bone bread butter calcium calories Calories kcal carbohydrates cells cereal cheese chemical consumed consumption contain cooked cream crop dairy deficiency developed diet dietary digestive disease dried eating eggs energy enzyme fatty acids feeding fish flavor flour fresh fruit glucose Grade grains green growing growth Hence hormones infants intake iodine iron juice kcal kidney legumes levels liver lysine macaroni magnesium meal meat metabolism milk products minerals muscle niacin noteworthy nutrients Nutritional Value nuts obesity orange Origin and History pangamic acid pantothenic acid peanut peas pellagra phosphorus plants poisoning pork potassium potatoes poultry pregnancy protein Recommended Dietary Allowances riboflavin salt seeds selenium sodium sources soybean sugar symptoms Table thiamin tion tissues toxic types United usually vegetables vitamin vitamin B-12 vitamin D weight wheat