Chapter 1  Nutrients and Energy

  Section 1 Protein and Amino Acids

    1.1  Introduction

    1.2  Amino Acids

    1.3  Limiting Amino Acids and Protein Quality

    1.4  Protein Deficiency and Excess

    1.5  Recommendation and Food Sources

  Section 2 Lipids and Fatty Acids

    2.1  Introduction

    2.2  Fatty Acids

    2.3  Measuring Lipid Quality

    2.4  Lipids and Health

    2.5  Recommendation and Food Sources

  Section 3 Carbohydrate and Dietary Fiber

    3.1  Introduction

    3.2  Carbohydrate and Health

    3.3  Recommendation and Food Sources

  Section 4 Energy

    4.1  Introduction

    4.2  Metrological Units and Sources of Energy

    4.3  Energy Expenditure of Human Body

    4.4  Energy Balance and its Regulation

    4.5  Energy Imbalance and Health Problems Induced

    4.6  Recommendation and Dietary Energy Sources ..

  Section 5 Minerals

    5.1  Introduction

    5.2  Calcium

    5.3  Magnesium

    5.4  Phosphorus

    5.5  Iron

    5.6  Zinc

    5.7  Iodine

    5.8  Selenium

  Section 6 Vitamins

    6.1  Introduction

    6.2  Vitamin A

    6.3  Vitamin D

    6.4  Vitamin E

    6.5  Vitamin B1

    6.6  Vitamin B2

    6.7  Vitamin B6

    6.8  Folate

    6.9  Niacin

    6.10  Vitamin C

Chapter 2  Phytochemicals and Health

  Section 1 Introduction

    1.1  Classification

    1.2  Biological Activity

    1.3  Overconsumption and Adverse Effects

  Section 2 Carotenoids

    2.1  Chemical Structure and Classification

    2.2  Carotenoids and Health

  Section 3 Polyphenols

    3.1  Introduction

    3.2  Polyphenols and Health

  Section 4 Phytosterol

    4.1  Introduction

    4.2  Phytosterol and Health

    4.3  Application of Phytosterol in Different Countries

  Section 5 Organosulfur Compounds

    5.1  Introduction

    5.2  Organosulfur Compounds and Health

  Section 6 Monoterpene Compounds

    6.1  Introduction

    6.2  Monoterpene Compounds and Health

  Section 7 Protease Inhibitors

    7.1  Introduction

    7.2  Protease Inhibitor and Health

Chapter 3  Food Nutrition and Health

  Section 1 Cereal

    1.1  Introduction

    1.2  Structure and Nutrient Distribution of Cereal Crops

    1.3  Nutrients Contained in Cereal Crops

    1.4  Impact of Processing and Storage on the Nutrients in Cereals

    1.5  Cereals and Health

  Section 2 Legume

    2.1  Introduction

    2.2  Types of Legumes

    2.3  Nutrients in Legume

    2.4  Legume Products

  Section 3 Fruit and Vegetable

    3.1  Introduction

    3.2  Impacts of Processing and Preparation on the Nutrients in Fruits and Vegetables

    3.3  Fruits/Vegetables and Health

  Section 4 Meat, Poultry and Fish

    4.1  Introduction

    4.2  Impacts of Processing and Preparation on the Nutrients in Meat, Poultry and Fish

    4.3  Meat, Poultry, Fish and Health

  Section 5 Milk

    5.1  Introduction

    5.2  Milk and Health

Chapter 4  Life Cycle Nutrition

  Section 1 Nutrition during Pregnancy and Lactation

    1.1  Nutrition during Pregnancy

    1.2  Nutrition during Lactation

  Section 2 Infant and Child

    2.1  Physiological Characters of Infant and Child

    2.2  Nutrient Needs

    2.3  Dietary Guidelines for Infant and Child

    2.4  Early Life Nutrition and Later Health

  Section 3 Teen

    3.1  Physiological Characters of Teen

    3.2  Nutrient Needs

    3.3  Potential Nutrition-related Problems

    3.4 Dietary Guideline for Teen

  Section 4 The Elderly

    4.1  Introduction

    4.2  Physiological Characters of the Elderly

    4.3  Nutrient Needs of the Elderly

    4.4  Dietary Guideline for the Elderly

Chapter 5  Nutrition and Diseases

  Section 1 Inpatients Nutrition

    1.1  Introduction

    1.2  Nutritional Assessment of Inpatients

    1.3  Nutritional Support

    1.4  Daily Requirements of Energy and Nutrients

  Section 2 Hyperlipidemia

    2.1  Introduction

    2.2  Factors and Hyperlipidemia

    2.3  Dietary Prevention for Hyperlipidemia

    2.4