This chapter presents some basic concepts of nutrition.
It defines nutrition and primary and secondary malnutrition (objectives 1 and
17). It describes the utilization, function, and sources of proteins, carbohydrates,
lipids, vitamins, and minerals (objectives 2-5 and 11-15).
It explains nitrogen balance, energy, energy value of foods,
basal metabolic rate, adequate diet, and desirable weight (objectives 6-10,
16, and 17). Knowledge of what foods to select and in what quantities
provides a firm foundation for the study of nutrition. |
2002 McGraw-Hill Higher Education