AN INTRODUCTION TO NUTRITION

ESSENTIALS OF NUTRITION: A
FUNCTIONAL APPROACH
MAUREEN ZIMMERMAN BETH SNOW

CHAPTER 1: NUTRITION AND YOU

http://videos.howstuffworks.com/discovery-health/36937-bob-greene-man-on-the-streets-
nutrition-quiz-video.htm

Make a commitment to empower yourself with scientific evidence as a strategy for achieving a
healthier diet.

1.1 Defining Nutrition, Health and Disease

Your View Of Food

Nutrition: the sum of all processes involved in how organisms obtain nutrients, metabolize
them, and use them to support all of lifes processes.

Nutritional science: the investigation of how an organism is nourished, and incorporates the
study of how nourishment affects personal health, population health, and planetary health.

Good health means you are able to function normally and work hard to achieve your goals in
life.

Interactive 1.1
http://markmenjivar.com/you-are-what-you-eat/statement/

Nutrition and Health Disease

Health: A state of complete physical mental, and social well-being, and not merely the absence
of disease or infirmity.

Disease: Any abnormal condition affecting the health of an organism, and is characterized by
specific signs and symptoms. Diseases that primarily affect physical health are those that
impair body structure, or functioning.

1.2 What are nutrients?

Whats in Food?
Nutrients: are substances required by the body to perform its basic functions. Must be
obtained from diet, since the human body does not synthesize them. Are used to produce
energy, detect and respond to environmental surroundings, move, excrete wastes, respire,
grow and reproduce.

There are 6 classes of nutrients required for the body to function and maintain overall health.

1. Carbohydrates: energy and fiber source

2. Lipids: energy storage; cell repair
3. Proteins:structural building blocks
4. Water: solvent and lubricant; transport of nutrients; temperature regulation
5. Vitamins: involved in chemical reactions
6. Minerals: involved in enzyme functions, nerve impulses, and bone structure.

Food also contain nonnutrients that may be harmful (cholesterol, dyes, and preservatives) or
beneficial (antioxidants).

Macronutrients
Macronutrients: nutrients that are needed in large amounts. These are: carbohydrates, lipids
and proteins. These can be metabolically processed into cellular energy.

On nutrition food labels the amount given for calories is equivalent to each calorie multiplied
by one thousand.

Carbohydrates
Carbohydrates: molecules composed of carbon, hydrogen, and oxygen. Major source:
grains,milk, fruits, and starchy vegetables like potatoes. Nonstarchy vegetables also contain
carbohydrates but in lesser quantities. Carbohydrates are broadly classified into two forms
based on their chemical structure: fast-releasing carbohydrates, often called simple sugars,
and slow-releasing carbohydrates.

Fast-releasing carbohydrates consist of one or two basic units. Examples of simple sugars
include sucrose, the type of sugar you would have in a bowl on the breakfast table, and
glucose, the type of sugar that circulates in your blood.

Slow-releasing carbohydrates are long chains of simple sugars that can be branched or
unbranched. During digestion, the body breaks down all slow-releasing carbohydrates to
simple sugars, mostly glucose. Glucose is then transported to all our cells where it is stored,
used to make energy, or used to build macromolecules. Fiber is also a slow-releasing
carbohydrate, but it cannot be broken down in the human body and passes through the
digestive tract undigested unless the bacteria that inhabit the gut break it down.

1 gram of carbohydrates = 4 kilocaries of energy for the cells in the body to perform work.

Lipids
Lipids: are also a family of molecules composed of carbon, hydrogen, and oxygen but they are
insoluble in water. Are found in butter, oils, meats, dairy products, nuts, and seeds, also in
many processed foods. The 3 main types of lipids are triglycerides, phospholipids, and sterols.
The main job of lipids is to store energy. In addition to energy storage, lipids serve as cell
membranes, surround and protect organs, aid in temperature regulation, and regulate many
other functions in the body.

1 gram of carbohydrates = 9 kilocaries of energy for the cells in the body to perform work.
Proteins
Proteins: are macromolecules composed of chains of subunits called amino acids. Are
composed of carbon, oxygen, hydrogen and nitrogen. Can be found in: meats, dairy products,
seafood and a variety of different plant-based foods, as soy. Proteins provide structure to
bones, muscles and skin, and play a role in conducting most of the chemical reactions that take
place in the body.

1 gram of carbohydrates = 4 kilocaries of energy for the cells in the body to perform work.

Water
Water: Without it, nothing could be transported in or out of the body, chemical reactions
would not occur, organs would not be cushioned, and body temperature would fluctuate
widely.

Micronutrients
Micronutrients: Nutrients required by the boy in lesser amounts, but are still essential for
carrying out bodily functions. There are 16 essential minerals and 13 vitamins.They are not
directly used for making energy, but they assist in the process as being part of enzymes .
Enzymes are proteins that catalyze chemical reactions in the body and are involved in all
aspects of body functions from producing energy, to digesting nutrients, to building
macromolecules.

Minerals
Minerals: Are solid inorganic substances that form crystals and are classified depending on
how much of them we need.

Minerals Major Functions

Sodium Fluid balance, nerve transmission, muscle contraction
Chloride Fluid balance, stomach acid production
Potassium Fluid balance, nerve transmission, muscle contraction
Bone and teeth health maintenance, nerve transmission,
MACRO Calcium
muscle contraction, blood clotting
Phosphorus Bone and teeth health maintenance, acid-base balance
Magnesium Protein production, nerve transmission, muscle contraction.
Sulfur Protein production
Iron Carries oxygen, assists in energy production
Protein and DNA production, wound healing, growth, immune
Zinc
system function
Iodine Thyroid hormone production, growth, metabolism
Selenium Antioxidant
TRACE
Copper Coenzyme, iron metabolism
Manganese Coenzyme
Fluoride Bone and teeth health maintenance, tooth decay prevention
Chromium Assists insulin in glucose metabolism.
Molybdenum Coenzyme
Vitamins
Vitamins: Are required to perform many functions in the body such as making red blood cells,
synthesizing bone tissue, and playing a role in normal vision, nervous system function, and
immune system function.

http://www.youtube.com/v/QeloeutvsqM

Vitamins Major Function

B1 (Thiamine) Coenzyme, energy metabolism assistance
B2 (Riboflavin) Coenzyme, energy metabolism assistance
B3 (Niacin) Coenzyme, energy metabolism assistance
B5 (Pantothenic acid) Coenzyme, energy metabolism assistance
Water-
B6 (pyroxidine) Coenzyme, amino acid synthesis assistance
soluble
Biotin Coenzyme
Folate Coenzyme, essential for growth
B12 (Cobalamin) Coenzyme, red blood cell synthesis
C Collagen synthesis, antioxidant
A Vision, reproduction, immune system function
Bone and teeth health maintenance, immune
D
Fat-soluble system function
E Antioxidant, cell membrane protection
K Bone and teeth health maintenance, blood clotting

Food Quality
Food quality: One measurement of food quality is the number of nutrients it contains relative
to the amount of energy it provides. High quality foods are nutrient dense, meaning they
contain lots of the nutrients relative to the number of calories they provide. Are the opposite
of empty-calorie foods such as carbonated sugary soft drinks, which provide many calories
and very little nutrients.

1.3 The broad role of nutritional science

How to determine the health effects of food and Nutrients

Scientific method: The process of inquiry that involves making an observation, coming up with
a hypothesis, conducting a test of that hypothesis, evaluating results, gathering more
supporting evidence, and coming up with a conclusion.

Evidence-based approach to Nutrition

Defining the problem or uncertainty
Formulating it as a question
Setting criteria for quality evidence
Summarizing the body of evidence and making decisions
Specifying the strength of the supporting evidence required to make decisions
Disseminating the findings
Epidemiological studies: Observational studies and are often the front-line studies for public
health. Define frequency, distribution, and patterns of health events in a population. The goal
of an epidemiological study is to find factors associated with an increased risk for a health
event, though these sometimes remain elusive. Some shortcomings of epidemiological studies
are that investigators cannot control environments and lifestyles, a specific group of people
studied may not be an accurate depiction of an entire population, and these types of scientific
studies cannot directly determine if one variable causes another.

Interventional clinical trial studies: Scientific studies in which a variable is changed between
groups of people. This type of study allows one to determine causal relationships. A High qulity
clinical intervention includes:

Control group: Does not receive the intervention, to which you can compare the
people who receive the intervention being tested.
The subjects are randomized into the group or intervention group, meaning a given
subject has an equal chance of ending up in either the control group or the
intervention group.
Include a sufficient number of participants.

What are confounding variables? These are factors other than the one being tested that could
influence the results of the study.

The limitations of these types of scientific studies are that they are difficult to carry on for long
periods of time, are costly, and require that participants remain compliant with the
intervention.

Randomized clinical interventional trial studies: are powerful tools to provide supporting
evidence for a particular relationship and are considered the gold standard of scientific
studies. A randomized clinical interventional trial is a study in which participants are assigned
by chance to separate groups that compare different treatments.

http://www.hsph.harvard.edu/forum/boosting-vitamin-d-not-enough-or-toomuch.cfm

Nutrigenomics: Scientific discipline of nutritional genetics.

http://www.youtube.com/v/-K7w59tHFMI
 As science evolves, so does technology. Both can be used to create a healthy diet,
optimize health, and prevent disease. Picture yourself not too far into the future: you are
wearing a small dietary watch that painlessly samples your blood, and downloads the
information to your cell phone, which has an app that evaluates the nutrient profile of
your blood and then recommends a snack or dinner menu to assure you maintain
adequate nutrient levels. What else is not far off? How about another app that provides
a shopping list that adheres to all dietary guidelines and is emailed to the central server
at your local grocer who then delivers the food to your home? The food is then stored in
your smart fridge which documents your daily diet at home and delivers your weekly
dietary assessment to your home computer. At your computer, you can compare your
diet with other diets aimed at weight loss, optimal strength training, reduction in risk for
specific diseases or any other health goals you may have. You may also delve into the
field of nutritional genetics and download your gene expression profiles to a database
that analyzes yours against millions of others.

1.4 Health Factors and Their Impact

Genes: responsible for your many traits as an individual and are defined as the sequences
of DNA that code for all proteins in your body.

Scientists cannot change a persons DNA sequence. But they have discovered that
chemical reactions in the body can turn genes on and off, causing changes in the
amounts and types of proteins expressed, epigenetics is this rapidly scientific field.

Epigenetics: A rapidly advancing scientific field, in which researchers study how non-gene
factors affect gene expression.

Interactive 1.2
http://learn.genetics.utah.edu/content/epigenetics/control/

http://www.youtube.com/v/WJuuvGJp2mM

The life cycle

Women over age fifty-one need more calcium in their diet than younger adult women.

Interactive 1.3
http://www.google.com/publicdata?ds=wbwdi&met_y=sp_dyn_le00_in&idim=country:USA&d
l=en&hl=en&q=america+average+life+expectancy
Interactive 1.4
http://www.healthypeople.gov/2020/default.aspx

Lifestyle
There is strong evidence that increased physical activity decreases the risk of early death, heart
disease, stroke, Type 2 diabetes, high blood pressure, and certain cancers; prevents weight
gain and falls; and improves cognitive function in the elderly.

Interactive 1.5
http://www.health.gov/PAGuidelines/default.aspx

Recreational Drug Use

Staying away from excessive alcohol intake lowers blood pressure, the risk from injury, heart
disease, stroke, liver problems, and some types of cancer.

Sleeping patterns
Inadequate amounts of sleep, or not sleeping well, can also have remarkable affects on a
persons health.

Interactive 1.6
http://www.healthfinder.gov/prevention/

Nutrition, genetics, environment, and lifestyle interact to affect health.

Tools for change:

Traditional Mediterranean diet:http://www.oldwayspt.org/mediterraneandiet

Native Tech:http://www.nativetech.org/recipes/index.php

Traditional foods, with recipes, by country:http://www.foodbycountry.com/ index.html

Factors that drive food choices:

Taste, texture, and appearance, economics, early food experiences, habits, culture, geography,
advertising, social factors, health concerns, emotions, green food/sustainability choices.

1.5 Assessing Personal Health

Interactive 1.7
http://www.healthlit.org/health_resources/top_10_sites.htm
Interactive 1.8
http://www.myfamilywellness.org/MainMenuCategories/YouYourPhysician/YourHealthToolkit

http://www.choosemyplate.gov/myplate/index.aspx

CHAPTER 2: ACHIEVING A HEALTHY DIET

2.1 A Healthy Philosophy toward food

Good nutrition equates to receiving enough (but not too much) of the macronutrients
(proteins, carbohydrates, fats, and wter) and micronutrients ( vitamins and minerals).

Eating fresh, natural whole foods fuels the body by providing what it needs to produce energy,
promote metabolic activity, prevent micronutrient deficiencies, ward off chronic disease, and
to promote a sense of overall health and well-being.

Protein Necessary for tissue formation, cell reparation and hormone and enzyme
production. It is essential for building strong muscles and a healthy
immune system.
Carbohydrates Provide a ready source of energy for the body and provide structural
constituents for the formation of cells.
 Fat Provides stored energy for the body, functions as structural components of
cells and also as signaling molecules for proper cellular communication. It
provides insulation to vital organs and works to maintain body
temperature.
Vitamins Regulate body processes and promote normal body-system functions.
Minerals Regulate body processes, are necessary for proper cellular function, and
comprise body tissue.
Water Transports essential nutrients to all body parts, transports waste products
for disposal, and aids with body temperature maintenance.

Undernutrition, overnutrition and malnutrition

Malnutrition: a condition where one does not receive proper amounts of nutrients. This
condition may have resulted from an inadequate or unbalanced diet, digestive and absorption
problems, or other medical issues.

Undernutrition: A condition where a person is not consuming enough nutrients, which leads to
malnutrition.

Overnutrition: A condition where a person is consuming too much food and too many
nutrients, which may lead to malnutrition.

Obesity: A metabolic disorder that leads to the overaccumulation of fat tissue, compromising
overall health.

The healing process

The following nutrients are important for proper healing:

Vitamin A: Helps to enable the epitelial tissue (the thin outer layer of the body and the lining
that protects your organs) and bone cells form.

Vitamin C: Helps form collagen, an important protein in many body tissues.

Protein : Facilitates tissue formation

Fats: Play a key role in the formation and function of cell membranes.

Carbohydrates: Fuel cellular activity, supplying needed energy to support the inflammatory
response that promotes healing

2.2 What is nutritional balance and moderation?

Achieving a healthy diet

Achieving a healthy diet is a matter of balancing the quality and quantity of food that is eaten.

A diet must be adequate, by providing sufficient amounts of each essential nutrient, as

well as fiber and calories.
 A balanced diet results when you do not consume one nutrient at the expense of
another, but rather get appropriate amounts of all nutrients.
Calorie control: is necessary so that the amount of energy you get from the nutrients
you consume equals the amount of energy you expend during your days activities.
Moderation means not eating to the extremes, neither too much nor too little.
Variety refers to consuming different foods from within each of the food groups on a
regular basis.

Adequacy
An adequate diet is one that favors nutrient-dense foods are defined as foods that contain
many essential nutrients per calorie. Nutrient-dense foods are opposite of empty-calorie
foods, such as sugary carbonated beverages, which are also called nutrient poor.

Nutrient-dense foods include fruits and vegetables, lean meats, poultry, fish, low-fat dairy
products, and whole grains. Choosing more nutrient-dense foods will facilitate weight loss,
while simultaneously providing al necessary nutrients.

INSTEAD OF REPLACE WITH

Sweetened fruit yogurt Plain fat-free yogurt with fresh fruit
Whole Milk Low-fat or fat-free milk
Cheese Low-fat or reduced-fat cheese
Bacon or sausage Canadian bacon or lean ham
Sweetened cereals Minimally sweetened cereals with fresh fruit
Apple or berry pie Fresh apple or berries
Deep fried French fries Oven-baked French fries or sweet potato baked fries
Fried vegetables Steamed or roasted vegetables
Sugary sweetened soft drinks Seltzer mixed with 100% fruit juice
Recipes that call for sugar Experiment with reducing amount of sugar and adding
spices

http://www.choosemyplate.gov/food-groups

Variety

One of the major drawbacks of a monotonous diet is the risk of consuming too much of some
nutrients and not enough of others.

http://www.choosemyplate.gov/food-groups/proteinfoods.html.

http://www.ehow.com/video_4983984_different-types-grains.html

2.3 Understanding the bigger picture of dietary Guidelines

Major Themes of the 2010 Dietary Guidelines
To achieve the goal of reducing caloric intake, the 2010 Dietary Guidelines promote the
following:

1. Increase intake of whole grains, fruits and vegetables.

2. Reduce intake of sugar-sweetened beverages
3. Monitor intake of 100 percent fruit juice for children and adolescents, specially those
who are overweight or obese.
4. Monitor calorie intake from alcoholic beverages for adults.

Foods and nutrients to increase

Suggestions on food choices to achieve a healthier diet:

1. Eat a variety of vegetables, specially dark green, red and orange vegetables.
Dark green: broccoli, collards, kale, romaine lettuce, spinach, turnip greens,
watercress.
Red and orange: acorn squash, butternut squash, carrots, pumpkin, red peppers,
sweet potatoes.
Beans and peas: Black beans, black-eyed peas, chickpeas, kidney beans, lentils, navy
beans, pinto beans, soybeans, split peas, white beans.
Starchy: cassava, green bananas, green peas, green lima beans, plantains, potatoes,
taro, water chestnuts.
Other vegetables: Asparagus, avocado, bean sprouts, beets, brussels sprouts, cabbage,
cauliflower, celery, eggplant, green beans, green peppers, mushrooms, okra, onions,
parsnips.
2. Choose at least half of your grains consumed from whole-grain foods.
Whole grain foods: brown rice, quinoa, barley, buckwheat, millet, wild rice, oats, rye
berries, sorghum, bulgur, kasha, farrow, wheat berries, corn, amaranth, spelt.
3. For dairy products, eat the low-fat versions.
Dairy : all fluid milk (fat-free, low-fat, reduced-fat, whole milk lactose-free) fortified
soy milk, yogurt.
Hard natural cheeses: Cheddar, mozzarella, swiss, parmesan.
Soft cheeses: ricotta, cottage,
4. Dont get your protein only from red meats; choose instead seafood, poultry, eggs,
beans, peas, nuts, seeds, and soy products.
Meats: beef, ham, lamb, pork, veal
Poultry: Chicken, goose, turkey, duck.
Eggs
Beans and peas
Nuts and seeds: almonds, cashews, hazelnuts, peanuts, pecans, pistachios, pumpkin
seeds, sesame seeds, sunflower seeds, walnuts.
Seafood: catfish, cod, flounder, haddock, halibut, herring, mackerel, pollock, porgy,
salmon, sea bass, snapper, swordfish, trout, tuna.
Shellfish: scallops, muscles, crap, lobster.
5. Replace butter with oils.
6. Choose foods dense in the nutrients potassium, calcium, and vitamin D.
7. Increase intake of dietary fiber.
2.5 Recommendations for optimal health

https://www.youtube.com/v/SEFmSk08LIE

According to the icon, half of your plate should have fruits and vegetables, one-quarter should
have whole grains, and one-quarter should have protein. Dairy products should be low-fat or
non-fat. The ideal diet gives you the most nutrients within the fewest calories.

Discretionary calories
When following a balanced, healthful diet with many nutrient-dense foods, you may consume
enough of your daily nutrients before you reach your daily calorie limit. The remaining calories
are discretionary.

The discretionary calories allowance is, at most, 15 percent of the recommended caloric
intake.

HEI: Helthy Eating Index. A standardized tool based on a simple scoring system of dietary
components used to assess whether the diets of Americans are improving and adhering to the
dietary guidelines.

http://www.cnpp.usda.gov/healthyeatingindex.htm

2.6 Undersanding Daily Reference Intakes

EAR: Estimated Average requirements. Average daily intake levels for nutrients estimated to
meet the needs of 50% of the target group. Used in nutrition research and policy-making. EARs
form the basis for which RDA values are set.

RDA: Recommended Dietary Allowances. Based upon the EAR, these are nutrient-intake goals
designed to meet the requirements of 97% to 98% of the target group for a given nutrient.

AI: Adequate Intakes. If scientific data is insufficient to establish an EAR value, an AI is

established based on the scientific data that is available. As with the RDA, the AI serves a
nutrient-intake goal.

UL: Tolerable Upper Intake Levels. The highest average daily nutrient-intake level at which a
nutrient can be consumed before it poses a risk of toxicity.

2.7 Discovering Nutrition Facts

The labels on your food
 MANDATORY INCLUSION OPTIONAL INCLUSION
Total Calories Calories from saturated fats
Calories from fat Polyunsaturated fat
Total fat Monounsaturated fat
Saturated fat Potassium
Cholesterol Soluble fiber
Total carboydrates Sugar alcohol
Dietary fiber Other carbohydrates
Sugars Percent of vitamin A present as beta-
carotene
Vitamin A and C Other essential vitamins and minerals
Calcium
Iron

There are other types of information that are required by law to appear somewhere on the
consumer packaging. They include:

Name and address of the manufacturer, packager, or distributor

Statement of identity, what the product actually is.
Net contents of the package: weight, volume, measure, or numerical count.
Ingredients, listed in descending order by weight.
Nutrient information of serving per size and daily values.

http://www.fda.gov/Food/ResourcesForYou/Consumers/NFLPM/default.htm
Reading the label

http://videos.howstuffworks.com/fit-tv/14212-diet-doctor-how-to-read-foodlabels-video.htm

Claims on labels
Low-fat: indicates that the product has three or fewer grams of fat; low salt indicates there are
fewer than 140 milligrams of sodium, and low-cholesterol indicates there are fewer than 20
milligrams of cholesterol and two grams of saturated fat.

Lean: Fewer than a set amount of grams of fat for that particular cut of meat.

High: Contains more than 20% of the nutrients Daily Value

Good source: Contains 10 to19% of nutrients Daily Value.

Light/lite: Contains 1/3 fewer calories or 50% less fat; if more than half of calories come from
fat, then fat content must be reduced by 50% or more

Organic: Contains 95% organic ingredients.

Allergy warnings
Food manufacturers are required by the FDS to list on their packages if the product contains
any of the eight most common ingredients that cause food allergies. These eight common
allergens are as follows: milk, eggs, peanuts, tree nuts, fish, shellfish, soy and wheat.
2.8 When enough is enough

Estimating portion size

https://www.youtube.com/v/R3qGNNa4GEw

MyPlate Planner

Tener en cuenta
Twitch. Nesbitt. Lenny.big baby. Babyhead. Y doll.

Dr. Wilbur Olin Atwater Chief of Nutrition Investigations. Father of Nutrition Science.

Nutrition and Your Health: Dietary Guidelines for Americans.

Genetic Science Learning Center at the University of Utah.

Siglas para tener en cuenta

AMDR: Aceptable Macronutrient Distribution Ranges.

CDC: Centers for Disease Control and Prevention

CNPP: Center for Nutrition Policy and Promotion

DRI: Dietary Reference Intakes

EARs: Estimated Average Reqirements

FDA: Food and Drug Administration

HEI: Healthy Eating Index

HHS: US Department of Health and Human Services

HSPH: Harvard School of Public Health

RDAs: Recommended Daily Allowances

ULs: Tolerable Upper Limits.

WHO: World Health Organization

Pginas para tener en cuenta

Governmental US http://www.usda.gov/wps/portal/usda/usdahome
Department
of Agriculture
 USDA Center http://www.cnpp.usda.gov
for Nutrition
Policy and
Promotion
US http://www.hhs.gov
Departmen of
Health and
Human
Services
Centers for http://www.cdc.gov
Disease
Control and
Prevention
Food and http://www.fda.gov
Drug
Administratio
n
Healthy http://www.healthypeople.gov/2020/default.aspx
People
Office of http://odphp.osophs.dhhs.gov
Disease
Prevention
and Health
Promotion
Health http://www.hc-sc.gc.ca
Canada
International World Health http://www.who.int/en/
Organization
Food and http://www.fao.org
agricultural
Organization
of the United
Nations
Nongovernment Harvard http://www,hsph.harvard.edu/nutritionsource/index.h
al School of tm
Public Health
Mayo Clinic http://www.mayoclinic.com
Linus Pauling http://lpi.oregonstate.edu
Institute
American http://www.nutrition.org
Society for
Nutrition
American http://www.ama-assn.org
Medical
Association
American http://www.diabetes.org
Diabetes
Association
The Academy http://www.eatright.org
of Nutrition
and Dietetics
 Institute of http://www.iom.edu/Global/Topics/Food-
Medicine: Nutrition.aspx
Food and
Nutrition
Dietitians of http://www.dietitians.ca/
Canada

http://www.choosemyplate.gov/

http://www.eatright.org/default.aspx

http://www.who.int/suggestions/faq/en/

http://jn.nutrition.org/content/124/9_Suppl/1728S.long

http://www.cspinet.org/nutritionpolicy/nutrition_policy.html#disease

http://jn.nutrition.org/content/124/9_Suppl/1728S.long

http://www.fhcrc.org/about/pubs/center_news/online/2009/02/multivitamin_study.html

http://www.ars.usda.gov/Services/docs.htm?docid=17032

http://jn.nutrition.org/content/138/11/2060.full

http://jn.nutrition.org/content/135/4/675.full?sid=d06fdd35-566f-42a2-a3fdefbe0736b7ba

http://www.hsph.harvard.edu/nutritionsource/whatshould-you-eat/dietary-guidelines -
2010/index.html

http://www.nejm.org/doi/full/10.1056/NEJM199704173361601

http://www.yankodesign.com/2010/05/28/smart-fridge-is-yournew-recipe-card/