Key Features of This Textbook
Aligned 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.
Evidence 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.
Student 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
