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List of basic nutrition topics
- For a more comprehensive list, see the List of nutrition topics.
Nutrition or nutrition science studies the relationship between diet and states of health and disease. Dieticians are Health professionals who are specialized in this area of expertise, highly trained to provide safe, evidence-based dietary advice and interventions. The scope of nutrition science ranges from malnutrition to optimal health. Many common symptoms and diseases can often be prevented or alleviated with better nutrition.
The following list of topics is provided as an overview of and introduction to nutrition:
Essence of nutrition
- Main article: Nutrition
Branches of nutrition
History of nutrition
- Main article: History of nutrition
Nutrients
- Standard amino acids
- Other amino acids
Other Fats
Fat substitutes
Sugar substitutes
- Artificial sugar substitutes
- Acesulfame-K %u2014
- Acesulfame potassium %u2014 200x sweetness (by weight), Nutrinova, E950, FDA Approved 2003
- Alitame %u2014 2,000x sweetness (by weight), Pfizer, Pending FDA Approval
- Aspartame %u2014 160-200x sweetness (by weight), NutraSweet, E951, FDA Approved 1981
- Cyclamate %u2014 30x sweetness (by weight), Abbott, E952, FDA Banned 1969, pending re-approval
- Dulcin %u2014 250x sweetness (by weight), FDA Banned 1950
- Neohesperidine dihydrochalcone %u2014 1,500x sweetness (by weight), E959
- Neotame %u2014 8,000x sweetness (by weight), NutraSweet, FDA Approved 2002
- P-4000 %u2014 4,000x sweetness (by weight), FDA Banned 1950
- Saccharin %u2014 300x sweetness (by weight), E954, FDA Approved 1958
- Sucralose %u2014 600x sweetness (by weight), Tate & Lyle, FDA Approved 1998
- Natural sugar substitutes
- Brazzein %u2014 Protein, 2,000x sweetness of sucrose (by weight), Exxx
- Curculin %u2014 Protein, 550x sweetness (by weight), Exxx
- Erythritol %u2014 0.7x sweetness (by weight), 14x sweetness of sucrose (by food energy), 0.05x energy density of sucrose
- Fructose %u2014
- Glycyrrhizin %u2014 50x sweetness (by weight)
- Glycerol %u2014 0.6x sweetness (by weight), 0.55x sweetness (by food energy), 1.075x energy density, E422
- Hydrogenated starch hydrolysates %u2014 0.4x%u20130.9x sweetness (by weight), 0.5x%u20131.2x sweetness (by food energy), 0.75x energy density
- Isomalt %u2014 0.45x%u20130.65x sweetness (by weight), 0.9x%u20131.3x sweetness (by food energy), 0.5x energy density, E953
- Lactitol %u2014 0.4x sweetness (by weight), 0.8x sweetness (by food energy), 0.5x energy density, E966
- Mabinlin %u2014 Protein, 100x sweetness (by weight), Exxx
- Maltitol %u2014 0.9x sweetness (by weight), 1.7x sweetness (by food energy), 0.525x energy density, E965
- Mannitol %u2014 0.5x sweetness (by weight), 1.2x sweetness (by food energy), 0.4x energy density, E421
- Miraculin %u2014 Protein, nx sweetness (by weight), Exxx
- Monellin %u2014 Protein, 3,000x sweetness (by weight), Exxx
- Pentadin %u2014 Protein, 500x sweetness (by weight), Exxx
- Sorbitol %u2014 0.6x sweetness (by weight), 0.9x sweetness (by food energy), 0.65x energy density, E420
- Stevia %u2014 250x sweetness (by weight)
- Tagatose %u2014 0.92x sweetness (by weight), 2.4x sweetness (by food energy), 0.38x energy density
- Thaumatin %u2014 Protein, %u2014 2,000x sweetness (by weight), E957
- Xylitol %u2014 1.0x sweetness (by weight), 1.7x sweetness (by food energy), 0.6x energy density, E967
Qualities of food
Basic nutrition concepts
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Nutrition scholars
Nutrition lists
- Main article: Lists of nutrition topics
Databases and search engines
Governmental agencies and intergovernmental bodies
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