http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
xx, 465, 176 pages : illustrations (some color) ; 24 cm. + 1 computer optical disc (4 3/4 in.)
1. Introduction of basic principles of nutritional science -- Food, nutrition, and health -- Carbohydrates -- Fats -- Proteins -- Energy balance -- Vitamins -- Minerals -- Water balance -- Digestion and absorption -- 2. Nutrition throughout the life cycle -- Nutrition during pregnancy and lactation -- Nutrition in infancy, childhood, and adolescence -- Nutrition for adults : the early, middle, and later years -- 3. Community nutrition and health care -- Community food supply and health -- Food habits and cultural patterns -- Weight management -- Nutrition and physical fitness -- 4. Clinical nutrition -- Nutritional care -- Gastrointestinal problems -- Coronary heart disease and hypertension -- Diabetes mellitus -- Renal disease -- Surgery and nutritional support -- Nutritional support in cancer and AIDS -- Appendixes -- Food composition table -- Cholesterol content of foods -- Dietary fiber in selected plant foods -- Sodium and postassium content of foods, 100g, edible portion -- Salt-free seasoning guide -- Exchange lists for meal planning -- Recommended dietary allowances (RDAs) and dietary reference intakes (DRIs) -- Recommended nutrient intakes for Canadians -- Calculation aids and conversion tables -- Cultural dietary patterns.
Includes bibliographic references and index.