𖠁Aligned with Current Dietary Guidelines

Incorporates the latest Daily Food Guides and National Dietary Recommendations, enabling students to connect core nutrient science with up to date public health advice.

𖠁Evidence Based Reference Intakes

All recommended daily intakes are anchored in the newest Dietary Reference Intakes for Taiwanese issued by the Ministry of Health and Welfare, ensuring relevance to the evolving nutritional status of the local population.

𖠁Student Friendly Language and Structure

Presents complex concepts in clear, accessible English—progressing logically from macronutrients to life cycle nutrition—making it an ideal entry level resource for readers encountering nutrition science for the first time.

Chapter 1　Introduction to Nutrition　Tsai, Hsiu-Ling

　　1-3                Section 1: Definition, Classification, and Functions of Nutrients

　　1-9                Section 2: The Importance of Food

　　1-14             Section 3: Issues of Malnutrition

　　1-18             Section 4: Dietary Reference Intakes, DRIs

Chapter 2　Carbohydrates　Tsai, Hsiu-Ling

　　2-3                Section 1: Composition, Classification, and Properties of Carbohydrates

　　2-11             Section 2: Functions of Carbohydrates

　　2-13             Section 3: Digestion, Absorption, and Metabolism of Carbohydrates

　　2-17             Section 4: Food Sources and Required Intake of Carbohydrates

　　2-20             Section 5: Carbohydrates and Related Health Issues

Chapter 3　Protein　Chang, Chen-Kang

　　3-2                Section 1: Composition, Classification, and Properties of Proteins

　　3-9                Section 2: Functions of Proteins

　　3-11             Section 3: Digestion, Absorption, and Metabolism of Proteins

　　3-16             Section 4: Food Sources and Required Intake of Proteins

　　3-20             Section 5: Protein Intake and Related Health Issues

Chapter 4　 Lipids　Dai, Hsuan

　　4-2                Section 1: Definition, Composition, and Classification of Lipids

　　4-13             Section 2: Properties and Functions of Lipids

　　4-17             Section 3: Digestion, Absorption, and Metabolism of Lipids

　　4-25             Section 4: Food Sources and Requirements of Lipids

　　4-29             Section 5: Lipid Intake and Related Health Issues

Chapter 5　Vitamins　Yeh, Pao-Hua

　　5-2                Section 1: Overview of Vitamins

　　5-4                Section 2: Fat-Soluble Vitamins

　　5-16             Section 3: Water-Soluble Vitamins

Chapter 6　Minerals and Water　Chang, Chen-Kang

　　6-2                Section 1: Introduction to Minerals

　　6-5                Section 2: Macrominerals

　　6-21             Section 3: Trace Minerals

　　6-32             Section 4: Introduction to Water

Chapter 7　 Energy Balance　Chung, Shu-Ying

　　7-2                Section 1: Energy Balance

　　7-14             Section 2: Calculation of Daily Caloric Requirements

Chapter 8　Balanced Diet　Hsiao, Ching-Chuan

　　8-2                Section 1: The Meaning of a Balanced Diet

　　8-6                Section 2: National Dietary Guidelines

　　8-13             Section 3: Food Classification, Characteristics, and Nutritional Value

　　8-18             Section 4: Meal Planning and Dietary Design

Chapter 9　Nutrition Across the Life Cycle　Yeh, Pao-Hua^●, Cheng, Chao-Chun^★, Hsiao, Chien-Yu^▲

　　9-2                Section 1: Infant Nutrition^●

　　9-23             Section 2: Childhood Nutrition^★

　　9-35             Section 3: Adolescent Nutrition^★

　　9-41             Section 4: Pregnancy Nutrition^★

　　9-50             Section 5: Lactation Nutrition^★

　　9-55             Section 6: Nutrition for Middle-aged and Elderly Adults^▲

Appendix

　　A-2                  Appendix 1: Dietary Reference Intakes (DRIs) Eighth edition

　　A-6                  Appendix 2: Daily Dietary Intake Recommendations by the U.S. Food and Nutrition Board

　　A-8                  Appendix 3: Adult Healthy Weight Reference Table

　　A-9                  Appendix 4: Alcohol Content and Calorie Table of Alcoholic Beverages

　　A-9                  Appendix 5: Sodium Content of Foods (Sodium content per 100 grams of edible portion)

　　A-11                Appendix 6: Purine Content in Foods

　　A-14                Appendix 7: Food Exchange List

　　A-25                Appendix 8: Potassium Content in Foods

　　A-26                Appendix 9: Foods High in Phosphorus

　　A-28                Appendix 10: Calcium-rich Foods