Suchen und Finden
Dedication
6
Series Editor Introduction
7
Preface
12
Contents
15
Contributors
18
1 Fat: The Good, the Bad, and the Ugly
21
1 Introduction
21
2 Types of Dietary Fat and Their Food Sources
22
2.1 Saturated Fats
22
2.2 Monounsaturated Fatty Acids (MUFA)
23
2.3 Polyunsaturated Fatty Acids (PUFA)
23
2.4 Essential Fatty Acids and the n--6 and n--3 Families
23
2.5 Trans Fats
24
2.6 Sterols
24
3 Dietary Fat Effects on Health
24
3.1 Obesity
24
3.1.1 Role of Total Dietary Fat
24
3.1.2 Role of Specific Fatty Acids
25
3.2 Heart Disease
26
3.3 Type 2 Diabetes and Insulin Resistance
26
3.3.1 Role of Total Dietary Fat
26
3.3.2 Role of Specific Fatty Acids
27
3.4 Cancer
28
3.5 Inflammation
28
4 Conclusions
29
Suggested Further Reading
30
2 Dietary Fiber: All Fibers Are Not Alike
32
1 Introduction
32
2 Definition and Sources of Dietary Fiber
35
3 Benefits of Adequate Fiber Intake
35
3.1 Cardiovascular Disease
35
3.2 Weight Control
36
3.3 Type 2 Diabetes
37
3.4 Cancer
37
3.4.1 Large Bowel Cancer
37
3.4.2 Breast Cancer
38
3.5 Bowel Function
38
3.6 Colon Disease
39
3.6.1 Diverticulosis
39
3.6.2 Irritable Bowel Syndrome
40
4 Potential Negative Effects of Dietary Fiber
40
5 Conclusions
41
Suggested Further Reading
41
3 Sugar and Artificial Sweeteners: Seeking the Sweet Truth
44
1 Defining Sweeteners Caloric And Noncaloric
45
2 Consumption Patterns Of Sweeteners
46
2.1 Methods for Obtaining Sweetener Data
46
2.2 Global Trends in Availability
47
2.3 United States per Capita Trends in Total Caloric Sweeteners
47
2.4 Caloric Sweeteners in Beverages
49
2.5 Caloric Sweeteners in Foods
50
2.6 United States per Consumer Trends
50
3 Health Effects Of Added Caloric Sweeteners
51
4 Discussion
55
Suggested Further Reading
56
4 The Vitamins and Minerals: A Functional Approach
58
1 Introduction
58
2 The Antioxidant Nutrients
60
2.1 Vitamin C
60
2.2 Vitamin E
60
2.3 The Vitamin A Precursor: ß-Carotene
63
2.4 Selenium
64
3 Nutrients for Healthy Blood
64
3.1 Folate
64
3.2 Vitamin B 12
64
3.3 Vitamin B 6
68
3.4 Vitamin K
68
3.5 Iron
69
3.6 Zinc
69
3.7 Copper
70
4 Nutrients for Healthy Bones
70
4.1 Vitamin D
70
4.2 Vitamin K
74
4.3 Calcium
74
4.4 Phosphorus
74
4.5 Magnesium
75
4.6 Fluoride
75
5 Vitamins, Minerals, and Energy Metabolism
75
5.1 Thiamin
76
5.2 Riboflavin
76
5.3 Niacin
76
5.4 Iodine
80
5.5 Chromium
80
6 Minerals and Fluid Balance
80
Suggested Further Reading
82
5 Dietary Reference Intakes: Cutting Through the Confusion
84
1 Introduction
84
2 The Dietary Reference Intakes
85
2.1 Estimated Average Requirement
85
2.2 Recommended Dietary Allowance
85
2.3 Adequate Intake
86
2.4 Tolerable Upper Intake Level
86
2.5 Estimated Energy Requirement
86
2.6 Acceptable Macronutrient Distribution Ranges
86
3 Limits And Uses Of The Dri
86
3.1 Limits
86
3.2 Statistical Analysis
87
3.3 General Guidelines for Diet Assessment of Individuals
87
4 Dri And The Consumer
88
5 Summary
88
Suggested Further Reading
89
6 Food Labels and Sources of Nutrients: Sorting the Wheat from the Chaff
90
1 The Nutrition Facts Label
90
2 Using The Nutrition Facts Label
93
3 Major Nutrient Contributions Of The Food Groups And Of Various Foods
95
4 Food Sources Of Select Nutrients
95
4.1 Lipids
95
4.2 Dietary Fiber
95
4.3 Vitamins
96
4.4 Minerals
96
5 Health Claims
96
Suggested Further Reading
98
7 Vegetarian and Vegan Diets: Weighing the Claims
99
1 Introduction
99
2 Health Benefits of Vegetarian Diets
100
2.1 Vegetarian Diets and Cardiovascular Disease (CVD)
101
2.1.1 Vegetarian Diet and Serum Lipids
101
2.1.2 Vegetarian Diets and Blood Pressure
102
2.2 Vegetarian Diets and Obesity
102
2.3 Cancer
102
2.4 Type 2 Diabetes
103
2.5 Bone Health
103
3 Nutrient Deficiencies In Vegetarian Diets
103
3.1 Energy
104
3.2 Protein
104
3.3 Calcium
105
3.4 Iron
105
3.5 Zinc
107
3.6 Vitamin B 12 (Cobalamin)
108
3.7 Vitamin D
108
3.8 n--3 Fatty Acids
109
4 Summary
109
Suggested Further Reading
110
8 Dietary Recommendations for Non-alcoholic Beverages
112
1 We are (mainly) what we Drink
112
2 Coffee Consumption Poses No Health Risk for Most Persons
113
3 Tea Consumption is Protective and Should Be Encouraged
113
4 Milk is Good for You
115
5 Health Benefits Of Fruit Juices
115
5.1 Health Benefits of Citrus Juice Consumption
116
5.2 Health Effects of Other Types of Fruit Juice
117
5.3 And Don't Forget Vegetable Juices
118
6 Health Effects of Soft Drink Consumption
118
7 Weight Loss and Weight Management Beverages
119
8 Sports Beverages
119
9 Energy Drinks Remain Controversial Beverages
120
10 What'S the Buzz Regarding Caffeine?
121
11 Conclusions
122
Suggested Further Reading
122
9 Should Moderate Alcohol Consumption Be Promoted?
124
1 Introduction
124
2 Phytochemicals In Alcholic Beverages
125
3 Harmful Effects Of Alcohol
125
4 Health Benefits Associated With Alcohol Consumption
127
5 Effect Of Alcohol On Total Mortality
129
6 What Advice Should A Physician Give?
129
Suggested Further Reading
130
10 Issues of Food Safety: Are ``Organic'' Apples Better?
131
1 Introduction
131
1.1 Conventional and Organic Food Production Systems
132
2 What Makes A Food Safe?
133
3 Nutritional Value of Organic Versus Conventional Fruit and Vegetables
133
3.1 Comparison of Organically Grown and Conventionally Grown Products
135
3.1.1 Grapes and Wine
135
3.1.2 Oranges
136
3.1.3 Apples
136
3.1.4 Peach and Pears
136
3.1.5 Tomatoes
136
3.2 Other Causes of Differences Between Organic and Conventional Foods
137
3.2.1 Pesticides
137
3.2.2 Food Poisoning
137
3.2.3 GMOs
138
3.2.4 Antibiotics
138
3.2.5 Food Additives
138
3.2.6 Food Palatability
138
4 Conclusion
139
11 What Is a Healthy Diet? From Nutritional Science to Food Guides
141
1 Defining A Healthy Diet
141
1.1 Controlling Fat Intake and BMI
141
1.2 All Fats Are Not Alike
142
1.3 Carbohydrates; Good and Bad
143
1.4 Whole Fruits and Vegetables Are Better
143
1.5 Coffee, Tea, and Alcohol
144
1.6 The Problem with Salt
144
1.7 Supplements: There Is No Shortcut to a Balanced Diet
145
1.8 How Safe Is Our Food?
145
2 Food Guides
146
2.1 MyPyramid
147
2.2 Harvard's Healthy Eating Pyramid
147
2.3 DASH Eating Plan
148
2.4 Canada's Food Guide
149
2.5 Traffic Lights Food Guide
149
Suggested Further Reading
151
12 Achieving Dietary Change: The Role of the Physician
152
1 Introduction
152
2 Efficacy Of Nutrition Counseling By Physicians
153
3 Medical Office System Support
153
4 Client-Centered Therapy
155
5 The 5 A's Counseling Model
155
6 Models for Inducing Change
156
6.1 Transtheoretical Model and Stages of Change
156
6.2 Motivational Interviewing
156
6.3 Cognitive-Behavioral Theory
157
6.4 Incorporation of Behavioral Theory Tenets to the 5A Model
158
7 Summary
158
Suggested Further Reading
161
13 Dietary Supplements: Navigating a Minefield
163
1 Introduction
163
2 Common Supplements
164
2.1 Supplements with Strong Supporting Evidence
164
2.2 Antioxidants
165
2.3 Detoxification
165
2.4 Boosting the Immune System
166
2.5 Herbs and Herbal Cocktails
166
2.6 Exotic Fruit Juices
166
2.7 Weight loss Products
166
2.8 A Repeating Story
167
2.9 Potential Hazards from Supplements
167
3 How Dietary Supplements Are Marketed
168
3.1 Direct Contact with Consumers
168
3.2 Multilevel Marketing
168
3.3 Sources of the Supplemental Message
169
3.4 The Object of the Exercise
169
4 Regulations On The Marketing Of Supplements
169
4.1 United States
169
4.2 Canada
170
5 Helping Patients Make Informed Choices About Dietary Supplements
170
Suggested Further Reading
171
14 Taste Sensation: Influences on Human Ingestive Behavior
173
1 Introduction
173
2 Anatomy and Physiology of the Taste System
174
3 Innate vs. Acquired Tastes for Specific Macronutrients and Salt
174
3.1 Carbohydrate
175
3.2 Protein
175
3.3 Fat
176
3.4 Sodium Chloride
177
4 Genetic Variations in Taste
177
5 Physiological Responses to Taste Perception
177
6 Taste Sensation Abnormalities and Effects on Nutritional Status
178
7 Nutritional Implications of Taste in Selected Populations
179
7.1 Age
179
7.2 Obesity
179
7.3 Hypertension
180
7.4 Diabetes
180
8 Summary
180
Suggested Further Reading
181
15 Pregnancy: Preparation for the Next Generation
183
1 Introduction
183
2 Nutrition In The Preconception Period
184
3 Nutrition During Pregnancy
185
3.1 Weight Gain in Pregnancy
185
3.2 Energy and Macronutrient Needs During Pregnancy
186
3.3 Vitamin and Mineral Needs During Pregnancy
186
3.4 Substances to Limit or Avoid in Pregnancy
189
3.5 Food Safety During Pregnancy
190
3.6 Translating Nutrition Guidelines into Practical Advice About Food
190
4 Special Concerns During Pregnancy
190
4.1 Common Complaints
191
4.2 High-Risk Pregnancies
191
5 Nutrition For Lactation
192
6 Nutrition For The Postpartum Period
193
7 Referals For Services
193
8 Summary
194
Suggested Further Reading
194
16 Infants: Transition from Breast to Bottle to Solids
196
1 What Is The Best Milk For An Infant?
196
2 Nutrient Content Of Breast Milk And Infant Formula
197
3 Bioactivity Of Human Milk And Formulas
200
4 Health Benefits Of Human Milk
201
5 Transition To Solid Foods
202
6 Summary
204
Suggested Further Reading
204
17 Young Children: Preparing for the Future
207
1 Introduction
207
2 Monitoring Growth
208
3 Nutrition Guidance
208
3.1 Energy and Nutrient Needs
208
3.2 Dietary Guidance
210
4 Healthy Eating Behaviors
210
5 Nutrition Concerns During Childhood
212
5.1 Childhood Obesity
212
5.2 Food Insecurity
213
5.3 Food Allergies and Sensitivities
213
5.4 Iron Deficiency Anemia
214
5.5 Vitamin and Mineral Supplementation
214
Suggested Further Reading
214
18 Adolescents and Young Adults: Facing the Challenges
216
1 Introduction
216
2 Growth
217
3 Energy and Nutrient Requirement
217
3.1 Energy
218
3.2 Macronutrients
218
3.3 Micronutrients
218
3.4 Nutrition Assessment
220
4 Special Adolescent Nutritional Considerations
220
4.1 Overweight and Obesity
220
4.2 Eating Disorders
220
4.2.1 Anorexia Nervosa
221
4.2.2 Bulimia Nervosa
221
4.2.3 Binge-Eating Disorder
221
5 Promoting Healthy Food Habits
222
6 Summary
222
Suggested Further Reading
223
19 Healthy Aging: Nutrition Concepts for Older Adults
225
1 Introduction
225
2 Physiologic Aging and Nutrition
226
2.1 Body Composition
226
2.2 Gastrointestinal Secretions
226
2.3 Renal System
227
3 Nutrient Requirements of the Older Adult
227
3.1 Energy Requirements
227
3.2 Protein
228
3.3 Micronutrients
228
3.3.1 Fat-Soluble Vitamins (A, E, D, and K)
228
3.3.2 Water-Soluble Vitamins
229
3.4 Minerals
230
3.5 Fluid Homeostasis
231
3.6 Special Benefits of Plant Foods
231
3.7 Dietary Supplements
231
4 Body Weight in the Older Adult
232
4.1 Low Body Weight
232
4.2 Overweight/Obesity
232
4.3 Factors Influencing Food Intake in Older Adults
233
4.3.1 Socioeconomic Factors
233
4.3.2 Health Factors
234
4.3.3 Evaluating Nutritional Risk
234
5 Health Promotion For The Older Adult
235
Suggested Further Reading
235
20 Nutritional Status: An Overview of Methods for Assessment
237
1 Introduction
237
2 Principles of Nutritional Assessment
238
2.1 Food Frequency Questionnaires
238
2.2 Diet and Lifestyle History
239
2.3 Assessing Current Dietary Intake
240
2.4 Underreporting of Dietary Intake
240
2.5 Physical Examination
241
2.6 Body Composition Analyses
242
2.7 Laboratory Tests
243
3 Special Concerns by Age
243
3.1 Obesity and Age
243
3.2 Adolescents
244
3.3 Elderly
245
3.4 Food Access and/or Food Security
245
3.5 Other Areas of Concern
246
4 Healthy Eating Index
246
5 Conclusion
247
Suggested Further Reading
247
21 Eating Disorders: Disorders of Under- and Overnutrition
250
1 Introduction
250
2 Anorexia Nervosa
251
3 Bulimia Nervosa
252
4 Eating Disorder not Otherwise Specified
253
4.1 Binge-Eating Disorder
253
4.2 Night Eating Syndrome
254
4.3 Purging Disorder
255
5 Prevalence
255
6 Treatment
256
6.1 Psychotherapy
257
6.2 Psychotropic Medications
258
7 Prevention
259
8 Conclusion
259
Suggested Further Reading
260
22 Obesity: Understanding and Achieving a Healthy Weight
262
1 Introduction
262
2 Definition And Prevalence of Obesity
263
2.1 Body Mass Index
263
2.2 Central Adiposity
263
2.3 Prevalence
264
2.4 Cost of Obesity
264
3 Etiology
264
3.1 Energy Imbalance
264
3.2 Epidemiologic Model
265
3.3 Environmental Agents
265
3.3.1 Intrauterine Factors
265
3.3.2 Drug-Induced Weight Gain
265
3.4 Diet
265
3.4.1 Infant and Child Environment
266
3.4.2 Fat Intake
267
3.4.3 Glycemic Index
267
3.4.4 Calcium Intake
267
3.4.5 Frequency of Eating
268
3.4.6 Restrained Eating
268
3.5 Physical Activity
268
3.6 Smoking
269
3.7 Host Agents
269
3.7.1 Genetic Causes
269
3.7.2 Physiologic Factors
269
4 Pathology of Obesity
270
5 Pathophysiology
270
5.1 The Fat Cell as an Endocrine Cell
270
5.2 Visceral Fat
271
6 Complications of Obesity
271
6.1 Death
272
6.2 Diseases
272
7 Prevention
272
8 Treatment
272
8.1 Realities of Treatment
272
8.2 Diet
274
8.2.1 Diets Low in Fat and Low in Energy Density
274
8.2.2 Low-Carbohydrate Diets
274
8.2.3 Portion-Controlled Diets
274
8.3 Behavior Modification and Lifestyle Interventions
274
8.4 Exercise
278
8.5 Medications
278
8.5.1 Noradrenergic Drugs
278
8.5.2 Sibutramine
278
8.5.3 Orlistat
279
8.5.4 Drugs Not Approved by the FDA for Treating Obesity
280
8.6 Surgery
280
9 Conclusion
281
Suggested Further Reading
281
23 Nutrition Therapy Effectiveness for the Treatment of Type 1 and Type 2 Diabetes: Prioritizing Recommendations Based on Evidence
284
1 Introduction
285
2 Medical Nutrition Therapy for Diabetes
285
3 Prioritizing Nutrition Interventions for Type 1 and Type 2 Diabetes
286
3.1 Type 1 Diabetes Nutrition Interventions
287
3.1.1 Identify a Usual or Convenient Schedule of Food/Meals and Physical Activity
287
3.1.2 Integrate Insulin Therapy into the Patient's Lifestyle
287
3.1.3 Determine Insulin-to-Carbohydrate Ratios
288
3.1.4 Calculate Insulin Correction Factor
288
3.1.5 Review Goals
289
3.2 Type 2 Diabetes Nutrition Interventions
289
3.2.1 Focus on Metabolic Control
289
3.2.2 Implement Nutrition Interventions for Glucose Control
290
3.2.3 Encourage Physical Activity
291
3.2.4 Monitor Outcomes
292
4 Support and Continuing Education
292
5 Macro- And Micronutrients
292
5.1 Carbohydrate
292
5.1.1 Amount and Type of Carbohydrate
292
5.1.2 Glycemic Index
293
5.1.3 Fiber
293
5.2 Protein
294
5.3 Dietary Fat
294
5.4 Micronutrients
295
5.5 Alcohol
295
6 Summary
296
Suggested Further Reading
296
24 Lifestyle Interventions to Stem the Tide of Type 2 Diabetes
298
1 Introduction
298
2 Diagnosis Of Pre-Diabetes
299
3 Prevention Trials
299
4 Lifestyle Intervention Recommendations
302
4.1 Encourage a Moderate and Maintainable Weight Loss and Provide Participant Support
302
4.2 Recommend a Cardioprotective, Energy-Restricted Diet
302
4.3 Recommend 150 Min/Week of Physical Activity
304
4.4 Other Nutrition-Related Factors
305
4.4.1 Carbohydrate/Fats
305
4.4.2 Whole Grains and Dietary Fiber
305
4.4.3 Glycemic Index/Glycemic Load
305
4.4.4 Alcohol
306
5 Summary
306
Suggested Further Reading
307
25 Coronary Heart Disease: Nutritional Interventions for Prevention and Therapy
310
1 Introduction
310
2 Dietary Fat And Chd
311
2.1 Fat Intake
311
2.2 Saturated Fat and Dietary Cholesterol
311
2.3 Trans Fatty Acids
312
2.4 n--6 PUFA and MUFA
313
2.5 n--3 PUFA
313
3 Plant Sterols And Stanols
313
4 Thcy And B-Vitamins
314
5 Alcohol
314
6 Antioxidants
315
7 Dietary Fiber
315
8 Whole Diet Approaches To Chd Risk Reduction
316
8.1 Fruit, Vegetable, and Whole Grain Cereals
316
8.2 Nuts
316
8.3 The Portfolio Diet
317
9 Obesity
317
10 Physical Activity
317
11 Conclusion
318
Suggested Further Reading
319
26 Diet and Blood Pressure: The High and Low of It
320
1 Introduction
320
2 Definitions of Hypertension
321
3 Blood Pressure and Body Weight
321
4 Diet and Bp
322
4.1 Dietary Sodium
322
4.2 Potassium and BP
323
4.3 Dietary Patterns and BP
324
4.4 Dietary Fat
324
4.5 Dietary Protein
324
4.6 Alcohol Intake
325
5 Summary
325
Suggested Further Reading
325
27 Gastrointestinal Disorders: Does Nutrition Control the Disease?
327
1 Introduction
327
2 Constipation
328
3 Diarrhea
328
4 Irritable Bowel Syndrome
329
5 Food Allergy
329
6 Diverticulosis and Diverticulitis
330
7 Gastroesophageal Reflux Disease
331
8 Peptic Ulcers
331
9 Inflammatory Bowel Diseases
332
10 Colorectal Cancer
334
11 Celiac Disease
334
12 Conclusion
335
Suggested Further Reading
336
28 Nutrition in Patients with Diseases of the Liverand Pancreas
338
1 Patients with Liver Disease
338
2 Liver Disease Associated with Nutritional Support
340
3 Patients with Pancreatic Disease
341
4 Conclusion
343
Suggested Further Reading
344
29 Medical Nutrition Therapy in Chronic Kidney Disease and Other Disorders
346
1 Introduction
346
2 Stages Of Chronic Kidney Disease
347
3 Overview Of Nutritional Management Of Ckd For Stages 1-4
347
4 Diet Prescription In Ckd Stages 1-4
350
5 Medical Nutrition Therapy For Hemodialysis
351
6 Medical Nutrition Therapy In Peritoneal Dialysis
353
7 Acute Renal Failure
354
8 Other Kidney-Related Conditions
355
9 Summary
356
Suggested Further Reading
356
30 Bone Health: Sound Suggestions for Stronger Bones
358
1 Introduction
358
2 Calcium
359
2.1 Dietary Calcium Requirements
359
2.2 Calcium Sources
360
3 Vitamin D
361
3.1 Vitamin D Requirements
361
3.2 Sources of Vitamin D
362
3.2.1 Food
362
3.2.2 Sun
362
3.2.3 Supplements
362
3.2.4 Safety
363
4 Protein
363
5 Phosphorus
363
6 Magnesium
364
Suggested Further Reading
365
31 Inherited Metabolic Disorders and Nutritional Genomics: Choosing the Wrong Parents
367
1 Introduction
367
2 Imd Diagnostic Classifications
368
2.1 Disorders Presenting as Intoxication or Encephalopathy
368
2.2 Disorders of Energy Metabolism
368
2.3 Disorders Involving Complex Molecules
369
3 Nutritional Management Of Inherited Metabolic Disorders The General Approach
369
4 Nutritional Management of Inherited Metabolic Disorders Disease-Specific Approach
369
4.1 Medium-Chain Acyl-CoA Dehydrogenase Deficiency (MCAD Deficiency)
370
4.2 Maple Syrup Urine Disease (MSUD)
370
4.3 Phenylketonuria (PKU)
371
4.4 Homocystinuria
372
4.5 Galactosemia
372
5 Conclusions
373
Suggested Further Reading
373
32 Nutritional Challenges of Girls and Women
375
1 Female Reproduction and Nutrition
375
2 Females, Body Dissatisfaction, and Nutrition
377
3 Weight Management In Females
377
4 The Female Athlete Triad
378
5 Polycystic Ovarian Syndrome
379
6 Menopause and Nutritional Supplements
380
7 Summary
381
Suggested Further Reading
381
33 Diet, Physical Activity, and Cancer Prevention
384
1 Introduction
384
2 Body Fatness
386
3 Physical Activity
387
4 Plant Foods
388
5 Meat Intake
393
6 Alcohol
395
7 Conclusions
395
Suggested Further Reading
396
34 Food Allergy and Intolerance: Diagnoses and Nutritional Management
399
1 Introduction
399
2 Food Allergy
400
2.1 Pathophysiology
400
2.2 Diagnosing Food Allergy
400
2.2.1 Medical History
400
2.2.2 Physical Examination
401
2.2.3 Diagnostic Tests
401
2.2.4 Elimination Diet and Oral Food Challenge
402
2.3 Nutritional Management
402
2.4 Prevention
404
3 Food Intolerance
404
3.1 Pathology
404
3.2 Enzymatic Food Intolerance
405
3.3 Pharmacologic Food Intolerance
405
3.4 Undefined Intolerance
406
3.5 Diagnosing Food Intolerance
406
3.6 Nutritional Management
407
4 SUMMARY
407
Suggested Further Reading
407
35 Drug Interactions with Food and Beverages
410
1 Introduction
410
2 Medications To Be Taken On An Empty Stomach
411
3 Specific Examples Of Food-Drug Interactions
411
3.1 Effects of Vitamin K on Warfarin Anticoagulation
411
3.2 Monoamine Oxidase Inhibitors and Tyramine
411
3.3 Calcium Impairs Certain Antibiotic Absorption
412
4 Specific Examples Of FoodBeverage Interactions
412
4.1 Use of Acidic Beverages to Aid Drug Absorption
412
4.2 Grapefruit Juice Inhibits Drug Metabolism
412
4.3 Effect of Alcohol on Drug Action
415
4.4 Effect of Caffeine on Drug Action
415
5 Conclusion
416
Suggested Further Reading
416
Appendix A: Aids to Calculations
418
Appendix B: Sources of Reliable Information on Nutrition
420
Appendix C: Dietary Reference Intakes (DRI)
422
Subject Index
423
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