Nutrition
Table of Contents
Chapter 1 Nutritional Cooking — Art and Science
What is Nutrition?
How We Got to This Point
Achieving Nutritious Food Choices
Markets for Nutritious Cooking Skills and Knowledge
Applying Nutrition Principles to Cooking Is Both Art and Science
Chapter 2 The Basic Nutrients — Their Importance in Health
Healthy Body Weight
Nutrients—Substances That Nourish the Body
Carbohydrate, Protein, and Lipid
Vitamins and Minerals—The Regulators
Water—The Most Important Nutrient
Nutritional Value of Food
Digestion, Absorption, and Transport of Nutrients
Chapter 3 Understanding Nutritional Guidelines and Labeling
A Healthy Diet
Dietary Reference Intakes
Dietary Guidelines for Americans 2005
MyPyramid
Nutrition Labeling, Implementation and Interpretation
Chapter 4 Carbohydrates
Carbohydrate Basics
Simple Carbohydrates: The Sugars
Complex Carbohydrates: Polysaccharides
Dietary Fiber
Digestion, Absorption, and Metabolism of Carbohydrates
Carbohydrates and Health Problems
Chapter 5 Proteins
Protein Basics
Proteins and Nutrition
Nutritional Properties of Proteins
Protein Changes during Cooking
Excessive and Insufficient Protein in the Diet
Dietary Requirements for Protein
Chapter 6 Lipids
Lipids: Structure and Function
The Role of Lipids in the Body
Cooking with Fats and Oils
Dietary Intakes of Lipids
Lipid Digestion and Absorption
Lipids and Health
Chapter 7 Vitamins, Minerals, and Water
What Are Vitamins and Minerals?
Vitamins in the Diet
Minerals in the Diet
Retaining Vitamins and Minerals When Cooking
Supplementation of Vitamins and Minerals
Growing Nutritious Food
Harvesting, Transporting, and Processing Nutritious Food
Receiving, Storing, and Preparing Nutritious Food
Cooking Nutritious Food
Chapter 9 Cooking and Eating More Healthfully
How People Taste Food
Cooking More Healthfully
Adapting Recipes for Good Nutrition
Chapter 10 Eating in the United States
A Healthy Diet
The American Diet
Special Diets
Popular Fad Diets
Herbs and Herbal Supplements
Relationship of Diet and Exercise
Weight-Loss Diets
