Foundations of Food and Nutrition Contents Chapter 1 International variations and trends Food systems and diets throughout history Foods and drinks, physical activity, body composition Migrant and other ecological studies Conclusions Chapter-2 The cancer process Basic concepts and principles Cellular processes Carcinogen metabolism Causes of cancer Nutrition and cancer Conclusions Chapter-3 Judging the evidence Epidemiological evidence Experimental evidence Methods of assessment Causation and risk Coming to judgment Conclusions Part Two Evidence and Judgments Chapter-4 Food and drinks Cereals (grains), roots, tubers and plantains Vegetables, fruits, pulses (legumes), nuts, seeds, herbs, spices Meat, poultry, fish and eggs Milk, dairy products Fats and oils Sugars and salt Water, fruit juices, soft drinks and hot drinks Alcoholic drinks Food production, processing, preservation and preparation Dietary constituents and supplements Dietary patterns Chapter-5 Physical activity Chapter-6 Growth , development , body composition Body fatness Growth and development Lactation Chapter -7 Cancers Mouth, pharynx and larynx Nasopharynx Oesophagus Lung Stomach Pancreas Gallbladder Liver Colon and rectum Breast Ovary Endometrium Cervix Prostate Kidney Bladder Skin Other cancers Chapter-8 Determinates of weight gain, overviewight , obesity Chapter-9 Cancer survivors Chapter-10 Findings of other reports Method Interpretation of the data Nutritional deficiencies Infectious diseases Chronic diseases other than cancer Cancer Conclusions Chapter-11 Research issues Chapter-12 Public health goals and personal recommendations Principles Goals and recommendations Patterns of food, nutrition and physical activity
Foundations of Food and Nutrition
Contents
Chapter 1 International variations and trends
Food systems and diets throughout history
Foods and drinks, physical activity,
body composition
Migrant and other ecological studies
Conclusions
Chapter-2 The cancer process
Basic concepts and principles
Cellular processes
Carcinogen metabolism
Causes of cancer
Nutrition and cancer
Chapter-3 Judging the evidence
Epidemiological evidence
Experimental evidence
Methods of assessment
Causation and risk
Coming to judgment
Part Two Evidence and Judgments
Chapter-4 Food and drinks
Cereals (grains), roots, tubers and plantains
Vegetables, fruits, pulses (legumes), nuts,
seeds, herbs, spices
Meat, poultry, fish and eggs
Milk, dairy products
Fats and oils
Sugars and salt
Water, fruit juices, soft drinks and hot drinks
Alcoholic drinks
Food production, processing, preservation
and preparation
Dietary constituents and supplements
Dietary patterns
Chapter-5 Physical activity
Chapter-6 Growth , development , body composition
Body fatness
Growth and development
Lactation
Chapter -7 Cancers
Mouth, pharynx and larynx
Nasopharynx
Oesophagus
Lung
Stomach
Pancreas
Gallbladder
Liver
Colon and rectum
Breast
Ovary
Endometrium
Cervix
Prostate
Kidney
Bladder
Skin
Other cancers
Chapter-8 Determinates of weight gain, overviewight , obesity
Chapter-9 Cancer survivors
Chapter-10 Findings of other reports
Method
Interpretation of the data
Nutritional deficiencies
Infectious diseases
Chronic diseases other than cancer
Cancer
Chapter-11 Research issues
Chapter-12 Public health goals and personal recommendations
Principles
Goals and recommendations
Patterns of food, nutrition and
physical activity
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