Salem Health: Nutrition, 1st Edition

  • Published By:
  • ISBN-10: 1682171469
  • ISBN-13: 9781682171462
  • DDC: 613.2
  • Grade Level Range: 9th Grade - College Senior
  • 1200 Pages | eBook
  • Original Copyright 2016 | Published/Released March 2017
  • This publication's content originally published in print form: 2016

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About

Overview

This resource provides a one-stop source for comprehensive, easy-to-understand information on all aspects of human nutrition. It is designed to inform users about healthy eating, the nutritional value of various foods, diets, eating disorders, dietary conditions and more.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Publisher's Note.
Editor's Introduction.
Contributors.
Complete List of Contents.
Food Groups.
Fruits.
1: Acai Berry.
2: Apple.
3: Apricot.
4: Avocado.
5: Banana.
6: Bitter Melon.
7: Blackberry.
8: Blueberry.
9: Cantaloupe.
10: Cherries.
11: Coconut.
12: Cranberry.
13: Dragon Fruit.
14: Elderberry.
15: Fig.
16: Grapefruit.
17: Guava.
18: Honeydew.
19: Kiwi.
20: Kumquat.
21: Lemon.
22: Lime.
23: Loquat.
24: Lychee.
25: Melon.
26: Papaya.
27: Peach.
28: Pears.
29: Pineapple.
30: Plum.
31: Pomegranate.
32: Pumpkin.
33: Raspberry.
34: Rhubarb.
35: Sour Cherry.
36: Strawberry.
37: Tomatoes.
38: Watermelon.
39: Wild Cherry.
Vegetables.
40: Artichoke.
41: Asparagus.
42: Broccoli.
43: Cabbage.
44: Carrot.
45: Celery.
46: Eggplant.
47: Fennel.
48: Garlic.
49: Kale.
50: Onion.
51: Potatoes.
52: Seaweed.
53: Spinach.
54: Squash.
55: Sweet Potatoes.
56: Turnips.
57: Watercress.
58: Wheat Grass.
59: Wild Yam.
Grains.
60: Bread.
61: Breakfast Cereals.
62: Corn.
63: Oats.
64: Quinoa.
65: Rice.
66: Wheat.
Proteins.
67: Cashew.
68: Eggs.
69: Fish.
70: Legumes.
71: Peanuts.
72: Pork.
73: Poultry.
74: Red Meat.
75: Walnuts.
76: Whey.
Dairy.
77: Cheese.
78: Milk.
79: Yogurt.
Beverages.
80: Coffee.
81: Diet Soft Drinks.
82: Energy Drinks.
83: Green Tea.
84: Herbal Tea.
85: Red Wine.
86: Sugar-Sweetened Soft Drinks.
87: Tea.
Herbs & Spices.
88: Black Cohosh.
89: Butterbur.
90: Cacao.
91: Caraway.
92: Cayenne Pepper.
93: Chive.
94: Cinnamon.
95: Curcumin.
96: Dandelion.
97: Dong Quai.
98: Eucalyptus.
99: Ginger.
100: Horseradish.
101: Kava Kava.
102: Licorice.
103: Mint.
104: Mustard.
105: Nutmeg.
106: Oregano.
107: Parsley.
108: Passionflower.
109: Peppermint.
110: Rosemary.
111: Sage.
112: Spearmint.
113: Thyme.
114: Turmeric.
115: Vinegar.
116: Yarrow.
Fats & Oils.
117: Butter.
118: Canola Oil.
119: Lard.
120: Linseed Oil.
121: Olive Oil.
122: Sesame Oil.
123: Soybean Oil.
Nutrition Information from the USDA.
124: Table of Contents.
125: The Guidelines.
126: 2015-2020 Dietary Guidelines for Americans at a Glance.
127: Facts about Nutrition & Physical Activity-Related Health Conditions in the United States.
128: Adherence of the U.S. Population Ages 2 Years and Older to the 2010 Dietary Guidelines, as Measured by Average Total Healthy Eating Index-2010 (HEI-2010) Scores.
129: MyPlate.
130: Cup- & Ounce-Equivalents.
131: Hidden Components in Eating Patterns.
132: Dietary Intakes Compared to Recommendations. Percent of the U.S. Population Ages 1 Year & Older Who Are Below, At, or Above Each Dietary Goal or Limit.
133: Empower People to Make Healthy Shifts.
134: Average Daily Food Group Intakes by Age-Sex Groups, Compared to Ranges of Recommended Intake.
135: Average Vegetable Subgroup Intakes in Cup-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommended Intakes per Week.
136: Average Whole & Refined Grain Intakes in Ounce-Equivalents per Day by Age-Sex Groups, Compared to Rangers of Recommended Daily Intake fro Whole Grains & Limits for Refined Grains.
137: Average Protein Foods Subgroup Intakes in Ounce-Equivalents per Week by Age-Sex Groups, Compared to Ranges of Recommend Intake.
138: Average Intakes of Oils & Solid Fats in Grams per Day by Age-Sex Group, in Comparison to Ranges of Recommended Intake for Oils.
139: Typical versus Nutrient-Dense Foods & Beverages.
140: Average Intakes of Added Sugars as a Percent of Calories per Day by Age-Sex Group, in Comparison to the Dietary Guidelines Maximum Limit of Less than 10 Percent of Calories.
141: Food Category Sources of Added Sugars in the U.S. Population Ages 2 Years & Older.
142: Average Intakes of Saturated Fats as a Percent of Calories per Day by Age-Sex Groups, in Comparison to the Dietary Guidelines Maximum Limit of Less Than 10 Percent of Calories.
143: Food Category Sources of Saturated Fats in the U.S. Population Ages 2 Years & Older.
144: Average Intake of Sodium in Milligrams per Day by Age-Sex Groups, Compared to Tolerable Upper Intake Levels (UL).
145: Food Category Sources of Sodium in the U.S. Population Ages 2 Years & Older.
146: Implementation of the Dietary Guidelines through MyPlate.
147: Strategies to Align Settings with the 2015–2020 Dietary Guidelines.
148: Food Retail.
149: Estimated Calorie Needs per Day, by Age, Sex, & Physical Activity Level.
150: Healthy U.S.-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels.
151: Healthy Mediterranean-Style Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels.
152: Healthy Vegetarian Eating Pattern: Recommended Amounts of Food From Each Food Group at 12 Calorie Levels.
153: Glossary of Terms.
154: Potassium: Food Sources Ranked by Amounts of Potassium & Energy per Standard Food Portions & per 100 Grams of Foods.
155: Calcium: Food Sources Ranked by Amounts of Calcium & Energy per Standard Food Portions & per 100 Grams of Foods.
156: Vitamin D: Food Sources Ranked by Amounts of Vitamin D & Energy per Standard Food Portions & per 100 Grams of Foods.
157: Dietary Fiber: Food Sources Ranked by Amounts of Dietary Fiber & Energy per Standard Food Portions & per 100 Grams of Foods.
158: FDA Food Label: Original & New Format.