Nutrition and the Adult

1. Front Matter

   Pages i-xviii

   PDF

2. Nutrient Requirements: What They Are and Bases for Recommendations

   • Roslyn B. Alfin-Slater, Rose Mirenda

   Pages 1-48

3. Energy: Caloric Requirements

   • Elsworth R. Buskirk, Jose Mendez

   Pages 49-95

4. Suppliers of Energy: Carbohydrates

   • Ian Macdonald

   Pages 97-116

5. Suppliers of Energy: Fat

   • Roslyn B. Alfin-Slater, Lilla Aftergood

   Pages 117-140

6. Suppliers of Energy: Carbohydrate—Fat Interrelationships

   • Dale R. Romsos, Steven D. Clarke

   Pages 141-158

7. Energetics and the Demands for Maintenance

   • Keith A. Crist, R. L. Baldwin, Judith S. Stern

   Pages 159-182

8. Nutrients with Special Functions: Proteins and Amino Acids in Tissue Maintenance

   • Andrew J. Clifford

   Pages 183-211

9. Nutrients with Special Functions: Essential Fatty Acids

   • James F. Mead

   Pages 213-238

10. Nutrients with Special Functions: Cholesterol

    • David Kritchevsky, Susanne K. Czarnecki

    Pages 239-258

11. Nutrients with Special Functions: Dietary Fiber

    • Jon A. Story, David Kritchevsky

    Pages 259-279

12. Back Matter

    Pages 281-290

    PDF

The science of nutrition has advanced beyond expectation since Antoine La­ voisier as early as the 18th century showed that oxygen was necessary to change nutrients in foods to compounds which would become a part of the human body. He was also the first to measure metabolism and to show that oxidation within the body produces heat and energy. In the two hundred years that have elapsed, the essentiality of nitrogen-containing nutrients and of proteins for growth and maintenance of tissue has been established; the ne­ cessity for carbohydrates and certain types of fat for health has been docu­ mented; vitamins necessary to prevent deficiency diseases have been identified and isolated; and the requirement of many mineral elements for health has been demonstrated. Further investigations have defined the role of these nutrients in metabolic processes and quantitated their requirements at various stages of development. Additional studies have involved their use in the possible prevention of,and therapy for, disease conditions.

• Vitamin
• fat
• food
• health
• nutrition
• prevention
• proteins

• University of California, Los Angeles, USA

  Roslyn B. Alfin-Slater

• The Wistar Institute, Philadelphia, USA

  David Kritchevsky

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