Chapter 1 Nutrients and Energy
Section 1 Protein and Amino Acids
1��1 Introduction
1��2 Amino Acids
1��3 Limiting Amino Acids and Protein Quality
1��4 Protein Deficiency and Excess
1��5 Recommendation and Food Sources
Section 2 Lipids and Fatty Acids
2��1 Introduction
2��2 Fatty Acids
2��3 Measuring Lipid Quality
2��4 Lipids and Health
2��5 Recommendation and Food Sources
Section 3 Carbohydrate and Dietary Fiber
3��1 Introduction
3��2 Carbohydrate and Health
3��3 Recommendation and Food Sources
Section 4 Energy
4��1 Introduction
4��2 Metrological Units and Sources of Energy
4��3 Energy Expenditure of Human Body
4��4 Energy Balance and its Regulation
4��5 Energy Imbalance and Health Problems Induced
4��6 Recommendation and Dietary Energy Sources ����
Section 5 Minerals
5��1 Introduction
5��2 Calcium
5��3 Magnesium
5��4 Phosphorus
5��5 Iron
5��6 Zinc
5��7 Iodine
5��8 Selenium
Section 6 Vitamins
6��1 Introduction
6��2 Vitamin A
6��3 Vitamin D
6��4 Vitamin E
6��5 Vitamin B1
6��6 Vitamin B2
6��7 Vitamin B6
6��8 Folate
6��9 Niacin
6��10 Vitamin C

Chapter 2 Phytochemicals and Health
Section 1 Introduction
1��1 Classification
1��2 Biological Activity
1��3 Overconsumption and Adverse Effects
Section 2 Carotenoids
2��1 Chemical Structure and Classification
2��2 Carotenoids and Health
Section 3 Polyphenols
3��1 Introduction
3��2 Polyphenols and Health
Section 4 Phytosterol
4��1 Introduction
4��2 Phytosterol and Health
4��3 Application of Phytosterol in Different Countries
Section 5 Organosulfur Compounds
5��1 Introduction
5��2 Organosulfur Compounds and Health
Section 6 Monoterpene Compounds
6��1 Introduction
6��2 Monoterpene Compounds and Health
Section 7 Protease Inhibitors
7��1 Introduction
7��2 Protease Inhibitor and Health

Chapter 3 Food Nutrition and Health
Section 1 Cereal
1��1 Introduction
1��2 Structure and Nutrient Distribution of Cereal Crops
1��3 Nutrients Contained in Cereal Crops
1��4 Impact of Processing and Storage on the Nutrients in Cereals
1��5 Cereals and Health
Section 2 Legume
2��1 Introduction
2��2 Types of Legumes
2��3 Nutrients in Legume
2��4 Legume Products
Section 3 Fruit and Vegetable
3��1 Introduction
3��2 Impacts of Processing and Preparation on the Nutrients in Fruits and Vegetables
3��3 Fruits/Vegetables and Health
Section 4 Meat�� Poultry and Fish
4��1 Introduction
4��2 Impacts of Processing and Preparation on the Nutrients in Meat�� Poultry and Fish
4��3 Meat�� Poultry�� Fish and Health
Section 5 Milk
5��1 Introduction
5��2 Milk and Health

Chapter 4 Life Cycle Nutrition
Section 1 Nutrition during Pregnancy and Lactation
1��1 Nutrition during Pregnancy
1��2 Nutrition during Lactation
Section 2 Infant and Child
2��1 Physiological Characters of Infant and Child
2��2 Nutrient Needs
2��3 Dietary Guidelines for Infant and Child
2��4 Early Life Nutrition and Later Health
Section 3 Teen
3��1 Physiological Characters of Teen
3��2 Nutrient Needs
3��3 Potential Nutrition-related Problems
3��4 Dietary Guideline for Teen
Section 4 The Elderly
4��1 Introduction
4��2 Physiological Characters of the Elderly
4��3 Nutrient Needs of the Elderly
4��4 Dietary Guideline for the Elderly

Chapter 5 Nutrition and Diseases
Section 1 Inpatients Nutrition
1��1 Introduction
1��2 Nutritional Assessment of Inpatients
1��3 Nutritional Support
1��4 Daily Requirements of Energy and Nutrients
Section 2 Hyperlipidemia
2��1 Introduction
2��2 Factors and Hyperlipidemia
2��3 Dietary Prevention for Hyperlipidemia
2��4 Education Program for Cholesterol Testing and Management
Section 3 Diabetes and Impaired Fasting Glucose
3��1 Introduction
3��2 Nutrition and Type 2 Diabetes Mellitus
3��3 Dietary Prevention
Section 4 Obesity and Overweight
4��1 Introduction
4��2 Nutritional Factors and Obesity
4��3 Obesity and Health
4��4 Prevention of Obesity
Section 5 Metabolic Syndrome
5��1 Introduction
5��2 Dietary Prevention
Section 6 Cancer
6��1 Introduction
6��2 Diet��Nutrition and Cancer
6��3 Dietary Prevention of Cancer
Section 7 Gout
7��1 IntrOduction
7��2 Dietary Prevention
Section 8 Protein�� Salt and Chronic Kidney Disease
8��1 Protein and Chronic Kidney Disease
8��2 Salt and Chronic Kidney Disease
8��3 Dietary Prevention
Section 9 Alcohol and Hepatobiliary Disease
9��1 Introduction
9��2 Alcohol and Hepatobiliary Health
9��3 Dietary Prevention
Section 10 Phenylketonuria
10��1 Introduction
10��2 Etiology and Epidemiology
10��3 Screening and Diagnosis
10��4 Treatment
10��5 Results of Therapy

Chapter 6 Standards and Guidelines
Section 1 Dietary Reference Intakes
1��1 Introduction
1��2 Establishment of DRIs
1��3 Application of DRIs
Section 2 Dietary Guidelines
2��1 Food-based Dietary Guidelines
2��2 Chinese Dietary Guideline
2��3 Dietary Pattern
2��4 Nutrition Strategy and Policy

Chapter 7 Assessment of Nutritional Status
Section 1 Introduction
1��1 Introduction
1��2 The Purpose of Nutritional Assessment
Section 2 Patient History Related Nutritional Status
2��1 Introduction
2��2 Specific and Non-specific Physical Signs Associated with Malnutrition and Deficiency of Micronutrients
2��3 Other Related Signs of Malnutrition
2��4 Signs of Malnutrition in Certain Population
2��5 Advantages and Limitations of Clinical Assessment
Section 3 Anthropometry
3��1 Body Height�� Weight and Proportions
3��2 Other Anthropometric Measurements
3��3 Advantages and Limitations of Anthropometry
Section 4 Biochemical and Hematological Parameters
4��1 Measurement of Nutrient Level in Body Fluids
4��9 Advantages and Limitations of Biochemical Assessment
Section 5 Dietary Intake Assessment
5��1 Introduction
5��2 Records ��Food Diary��
5��3 24 hour Dietary Recall
5��4 Food Frequency Questionnaire
5��5 Observed Food Consumption
5��6 Summary of Dietary Intake Assessment
Section 6 Nutritional Risk Assessment
6��1 Introduction
6��2 Relationship between Risk Assessment and Nutrition
6��3 The Focus of Risk Assessment
6��4 The Process of Nutritional Risk Assessment
6��5 Relevant Issues in Nutritional Risk Assessment