Contents of the book:
- Front Matteri–xvi
- Part I: Introduction, Definitions, and Methodology1–2
- 1 Executive Summary3–22
- 2 Methodological Considerations in Evaluating the Evidence23–40
- 3 Dietary Intake and Nutritional Status: Trends and Assessment41–84
- 4 Genetics and Nutrition85–98
- Extent and Distribution of Chronic Disease: An Overview99–136
- Part II: Evidence on Dietary Components and Chronic Diseases137–138
- 6 Calories: Total Macronutrient Intake, Energy Expenditure, and Net Energy Stores139–158
- 7 Fats and Other Lipids159–258
- 8 Protein259–272
- 9 Carbohydrates273–290
- 10 Dietary Fiber291–310
- 11 Fat-Soluble Vitamins311–328
- 12 Water-Soluble Vitamins329–346
- 13 Minerals347–366
- 14 Trace Elements367–412
- 15 Electrolytes413–430
- 16 Alcohol431–464
- 17 Coffee, Tea, and Other Nonnutritive Dietary Components465–508
- 18 Dietary Supplements509–526
- Part III: Impact of Dietary Patterns on Chronic Diseases527–528
- 19 Atherosclerotic Cardiovascular Diseases529–548
- 20 Hypertension549–562
- 21 Obesity and Eating Disorders563–592
- 22 Cancer593–614
- 23 Osteoporosis615–626
- 24 Diabetes Mellitus627–632
- 25 Hepatobiliary Disease633–636
- 26 Dental Caries637–648
- Part IV: Overall Assessment, Conclusions, and Recommendations649–650
- 27 Overall Assessment and Major Conclusions651–664
- Recommendations on Diet, Chronic Diseases, and Health665–710
- Index
Click on link below to read the book:
Diet and Health: Implications for Reducing Chronic Disease Risk
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