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 Education Program for Cholesterol Testing and Management

Section 3 Diabetes and Impaired Fasting Glucose

3.1 Introduction

3.2 Nutrition and Type 2 Diabetes Mellitus

3.3 Dietary Prevention

Section 4 Obesity and Overweight

4.1 Introduction

4.2 Nutritional Factors and Obesity

4.3 Obesity and Health

4.4 Prevention of Obesity

Section 5 Metabolic Syndrome

5.1 Introduction

5.2 Dietary Prevention

Section 6 Cancer

6.1 Introduction

6.2 Diet，Nutrition and Cancer

6.3 Dietary Prevention of Cancer

Section 7 Gout

7.1 Introduction

7.2 Dietary Prevention

Section 8 Protein，Salt and Chronic Kidney Disease

8.1 Protein and Chronic Kidney Disease

8.2 Salt and Chronic Kidney Disease

8.3 Dietary Prevention

Section 9 Alcohol and Hepatobiliary Disease

9.1 Introduction

9.2 Alcohol and Hepatobiliary Health

9.3 Dietary Prevention

Section 10 Phenylketonuria

10.1 Introduction

10.2 Etiology and Epidemiology

10.3 Screening and Diagnosis

10.4 Treatment

10.5 Results of Therapy

Chapter 6 Standards and Guidelines

Section 1 Dietary Reference Intakes

1.1 Introduction

1.2 Establishment of DRIs

1.3 Application of DRIs

Section 2 Dietary Guidelines

2.1 Food-based Dietary Guidelines

2.2 Chinese Dietary Guideline

2.3 Dietary Pattern

2.4 Nutrition Strategy and Policy

Chapter 7 Assessment of Nutritional Status

Section 1 Introduction

1.1 Introduction

1.2 The Purpose of Nutritional Assessment

Section 2 Patient History Related Nutritional Status

2.1 Introduction

2.2 Specific and Non-specific Physical Signs Associated with Malnutrition and Deficiency of Micronutrients

2.3 Other Related Signs of Malnutrition

2.4 Signs of Malnutrition in Certain Population

2.5 Advantages and Limitations of Clinical Assessment

Section 3 Anthropometry

3.1 Body Height，Weight and Proportions

3.2 Other Anthropometric Measurements

3.3 Advantages and Limitations of Anthropometry

Section 4 Biochemical and Hematological Parameters

4.1 Measurement of Nutrient Level in Body Fluids

4.2 Advantages and Limitations of Biochemical Assessment

Section 5 Dietary Intake Assessment

5.1 Introduction

5.2 Records（Food Diary）

5.3 24-hour Dietary Recall

5.4 Food Frequency Questionnaire

5.5 Observed Food Consumption

5.6 Summary of Dietary Intake Assessment

Section 6 Nutritional Risk Assessment

6.1 Introduction

6.2 Relationship between Risk Assessment and Nutrition

6.3 The Focus of Risk Assessment

6.4 The Process of Nutritional Risk Assessment

6.5 Relevant Issues in Nutritional Risk Assessment