Healthy nutrition: common sense - not rocket science
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
[Hamburg]
Falc - Transfer
2012
|
| Ausgabe: | 1. ed. |
| Schlagworte: | |
| Online-Zugang: | Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | 111 S. Ill. 280 g |
| ISBN: | 9783981425352 |
Internformat
MARC
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Datensatz im Suchindex
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IMAGE 1
INDEX OF CONTENTS
1 INTRODUCTION 5
2 NUTRITION LABELLING 6
2.1 CONTENT OF ENERGY IN FOODSTUFFS AND BEVERAGES 8
2.1.1 WHY DO THE ENERGY (CALORIE) VALUES OF FOODS VARY SO 9 WIDELY?
2.1.2 HOW DO I KNOW HOW MUCH ENERGY (I. E. HOW MANY 10 CALORIES) I
SHOULD EAT?
2.1.3 DOES ONE PERSON'S REQUIRED ENERGY INTAKE DIFFER 11 FROM ANOTHER?
2.2 BODY-MASS-INDEX 12
2.3 WHY SHOULD WE CHANGE OUR DIET 20
2.3.1 OVERWEIGHT AND OBESITY 21
2.3.2 DENTAL DECAY 21
2.3.3 HYPERTENSION (HIGH BLOOD PRESSURE) 22
2.3.4 CORONARY HEART DISEASE 22
2.3.5 ARTHRITIS AND RHEUMATISM 22
2.3.6 GALL STONES 22
2.3.7 CONSTIPATION AND OTHER BOWEL DISORDERS 22
2.3.8 CIRRHOSIS OF THE LIVER 22
3 WHAT THE NUTRITIONAL GUIDELINES ARE RECOMMENDING 23
3.1 HOW THE RELEVANT DIETARY CHANGES CAN BE PRACTICAL- 26
LY APPLIED TO THE HOUSEHOLD SHOPPER AND THE CON SUMER IN OR OUT OF THE
HOME
4 WHAT IS DIETARY FIBRE? 33
5 WHY DO WE NEED FIBRE IN OUR DIET? 34
5.1 FUNCTIONS AND TYPES OF DIETARY FIBRE 35
5.2 SOLUBLE FIBRE 36
5.3 HOW MUCH FIBRE SHOULD WE EAT? 37
5.4 WHICH FOODS ARE GOOD SOURCES OF FIBRE? 37
HTTP://D-NB.INFO/102329088X
IMAGE 2
5.5 IS IT POSSIBLE TO EAT TOO MUCH FIBRE? 38
6 WHY DO WE NEED FAT IN THE DIET? 41
7 WHAT ARE THE DIFFERENT TYPES OF FAT IN THE FOOD? 43
7.1 SATURATED FATS 43
7.2 MONO-UNSATURATED FATS 43
7.3 POLY-UNSATURATED FATS 43
8 WHAT IS CHOLESTEROL? 44
9 HOW MUCH FAT DO WE NEED TO CONSUME? 45
9.1 FAT CONTENT OF FOOD 46
10 DIETARY FAT AND HEART DISEASE 49
10.1 SUGGESTIONS FOR REDUCING TOTAL FAT INTAKE 50
10.2 TO REDUCE SATURATED FAT 52
11 THE ACRYLAMIDES 54
11.1 ACRYLAMIDES IN FOODSTUFFS AND HOW THEY OCCUR 54
12 WHAT IS SUGAR? 57
12.1 PROPERTIES OF SUGAR 59
12.2 HOW MUCH SUGAR SHOULD WE CONSUME? 60
12.3 CHANGING TRENDS 62
12.4 FOODS WITH A HIGH NATURALLY OCCURRING SUGAR LEVEL 65
13 WHAT IS SALT? 68
13.1 FUNCTION OF SALT 69
13.2 ROLES OF SALT IN THE BODY 70
13.3 HOW MUCH SALT SHOULD WE CONSUME? 71
13.4 HAZARDS OF EXCESS SALT 71
13.5 HOW TO REDUCE SALT INTAKE 72
13.6 TRY THE FOLLOWING SUGGESTIONS TO REDUCE OR REPLACE SALT 74
13.7 FOODS WITH HIGH LEVELS OF SALT ADDED 75
13.8 ALTERNATIVE FOODS CONTAINING LESS SALT 75
14 ADDITIVES: DO WE NEED THEM? 76
14.1 WHAT ARE FOOD ADDITIVES? 76
2
IMAGE 3
14.2 CATALOGUE OF QUESTIONS "FOOD ADDITIVES" 78
14.3 WHY USE TASTE ENHANCERS AS ADDITIVES? 78
14.3.1 WHAT EFFECTS CAN GLUTAMATES CAUSE? 78
14.3.2 WHAT FUNCTIONS DO ADDITIVES PERFORM? 79
14.3.3 HOW ARE BULK PRODUCTS IDENTIFIED AND MARKED? 83
14.3.4 WHEN IS IT UNNECESSARY TO IDENTIFY ADDITIVES? 83
14.3.5 WHAT DOES THE LAW SAY? 84
14.3.6 ARE ADDITIVES QUESTIONABLE FROM THE HEALTH PERSPEC- 84
TIVE?
14.3.7 ARE ADDITIVES QUESTIONABLE IN CHILDREN FROM THE HEALTH 85
PERSPECTIVE?
14.3.8 HOW ARE ADDITIVES MARKED FOR IDENTIFICATION 86
14.3.9 LIST OF FOOD ADDITIVES 87
15 VITAMINS AND MINERALS 96
15.1 GETTING THE BEST FROM YOUR FRUIT AND VEGETABLES 100
15.2 WATER-SOLUBLE VITAMINS 101
15.3 MINERALS 103
15.4 SELECTION OF MINERALS 104
15.5 TRACE ELEMENTS 106
16 OVERVIEW OF WELL-BALANCED EATING AND DRINKING 109
17 SUPPLEMENTARY SUGGESTIONS ABOUT FOOD 110
18 PREVENTION IS BETTER THAN CURE 111 |
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| author | Stüben, Ingo 1955- |
| author_GND | (DE-588)122343794 |
| author_facet | Stüben, Ingo 1955- |
| author_role | aut |
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| building | Verbundindex |
| bvnumber | BV040933092 |
| classification_rvk | ZX 9380 |
| ctrlnum | (OCoLC)844051433 (DE-599)DNB102329088X |
| dewey-full | 610 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 610 - Medicine and health |
| dewey-raw | 610 |
| dewey-search | 610 |
| dewey-sort | 3610 |
| dewey-tens | 610 - Medicine and health |
| discipline | Sport Medizin |
| edition | 1. ed. |
| format | Book |
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| illustrated | Illustrated |
| indexdate | 2024-08-21T00:40:38Z |
| institution | BVB |
| isbn | 9783981425352 |
| language | English |
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| physical | 111 S. Ill. 280 g |
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| spelling | Stüben, Ingo 1955- Verfasser (DE-588)122343794 aut Healthy nutrition common sense - not rocket science Ingo Stüben 1. ed. [Hamburg] Falc - Transfer 2012 111 S. Ill. 280 g txt rdacontent n rdamedia nc rdacarrier Ernährungserziehung (DE-588)4191430-2 gnd rswk-swf Ernährungserziehung (DE-588)4191430-2 s DE-604 X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4058041&prov=M&dok%5Fvar=1&dok%5Fext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025912005&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Stüben, Ingo 1955- Healthy nutrition common sense - not rocket science Ernährungserziehung (DE-588)4191430-2 gnd |
| subject_GND | (DE-588)4191430-2 |
| title | Healthy nutrition common sense - not rocket science |
| title_auth | Healthy nutrition common sense - not rocket science |
| title_exact_search | Healthy nutrition common sense - not rocket science |
| title_full | Healthy nutrition common sense - not rocket science Ingo Stüben |
| title_fullStr | Healthy nutrition common sense - not rocket science Ingo Stüben |
| title_full_unstemmed | Healthy nutrition common sense - not rocket science Ingo Stüben |
| title_short | Healthy nutrition |
| title_sort | healthy nutrition common sense not rocket science |
| title_sub | common sense - not rocket science |
| topic | Ernährungserziehung (DE-588)4191430-2 gnd |
| topic_facet | Ernährungserziehung |
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