Diet and health : implications for reducing chronic disease risk /
| Ente Autore: | |
|---|---|
| Natura: | Licensed eBooks |
| Lingua: | inglese |
| Pubblicazione: |
Washington, D.C. :
National Academies Press,
1989.
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| Accesso online: | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1003 |
Sommario:
- Part I: Introduction, definitions, and methodology
- Executive summary
- Methodological considerations in evaluating the evidence
- Dietary intake and nutritional status: trends and assessment
- Genetics and nutrition
- Extent and distribution of chronic disease: an overview.
- Part II: Evidence on dietary components and chronic diseases
- Calories: total macronutrient intake, energy expenditure, and net energy stores
- Fats and other lipids
- Protein
- Carbohydrates
- Dietary Fiber
- Fat-soluble vitamins
- Water-soluble vitamins
- Minerals
- Trace elements
- Electrolytes
- Alcohol
- Coffee, tea, and other nonnutritive dietary components
- Dietary supplements.
- Part III: Impact of dietary patterns on chronic diseases
- Atherosclerotic cardiovascular diseases
- Hypertension
- Obesity and eating disorders
- Cancer
- Osteoporosis
- Diabetes mellitus
- Hepatobiliary disease
- Dental caries.
- Part IV: Overall assessment, conclusions, and recommendations
- Overall assessment and major conclusions
- Recommendations on diet, chronic diseases, and health
- Index.