by Vincent Hegarty

Nutrition, Food and the Environment reflects the crucial link between nutrition and the environment. It is an introduction to nutrition containing information and illustrations that are consumer-oriented, practical, personalized, and have an international outlook.

Written as an introductory text, this book is essential reading for food industry professionals who will want to understand how this innovative view of nutrition may impact their products. Those in the medical and health areas and in food, agricultural, environmental, recreational, and policy areas will also find it useful.

Contents

1. Nutrition, Food, and the Environment - The Interrelationships
2. Food: From the Field to the Plate
3. Nutrients: From the Plate to You
4. Eating Right - The Right Balance
5. Water - Beverages and Brewing
6. Carbohydrates - Cereals, Milling, and Baking
7. Lipids - Fats, Oils, and Fat Substitutes
8. Proteins - Meat, Fish, and Other Protein Sources
9. Vitamins - Fruits and Vegetables
10. Minerals - Dairy Products
11. Energy - Sources and Uses
12. Nutrition and Physical Fitness
13. Obesity, Starvation and Eating Disorders
14. Nutrition and Disease
15. Nutrition and the Early Years
16. Nutrition and Food for Adults
17. Nutrition, Food and Lifestyles

Appendix A: Table of Food Composition
Appendix B: Nutrition Information - Reliable Sources
Appendix C: The Nutrition/Environment Interface - Additional Readings
Appendix D: Exchange Lists for Meal Planning
Appendix E: Summary of Examples of Recommended Nutrients for Canadians
Appendix F: WHO/FAO Recommended Nutrient Reference Values for Food Labelling Purposes
Appendix G: Activities in Diet Easy for Windows Software

Glossary
Index

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