Outline of nutrition

The following outline is provided as an overview of and a topical guide to nutrition.

Nutrition is the study of the relationship between diet and states of health and disease. 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. It is also called nutrition science.

Essence of nutrition

Branches of nutrition

History of nutrition

Nutrients

Macronutrients

Macronutrient

Water

Water

Protein

Protein

Amino acids

Amino acids

Fat

Fat

Saturated fats
Monounsaturated fats
Polyunsaturated fats
Essential fatty acids
Other fats
Fat substitutes

Carbohydrates

Dietary fiber
Sugars
Sugar substitutes
  • Artificial sugar substitutes
    • Acesulfame-K
    • Acesulfame potassium – 200 times the sweetness (by weight), Nutrinova, E950, FDA approved 2003
    • Alitame – 2,000 times the sweetness (by weight), Pfizer, pending FDA approval
    • Aspartame – 160–200 times the sweetness (by weight), NutraSweet, E951, FDA approved 1981
    • Cyclamate – 30 times the sweetness (by weight), Abbott, E952, FDA banned 1969, pending re-approval
    • Dulcin – 250 times the sweetness (by weight), FDA banned 1950
    • Neohesperidine dihydrochalcone – 1,500 times the sweetness (by weight), E959
    • Neotame – 8,000 times the sweetness (by weight), NutraSweet, FDA approved 2002
    • P-4000 – 4,000 times the sweetness (by weight), FDA banned 1950
    • Saccharin – 300 times the sweetness (by weight), E954, FDA approved 1958
    • Sucralose – 600 times the sweetness (by weight), Tate & Lyle, FDA approved 1998
  • Natural sugar substitutes
    • Brazzein – Protein, 2,000 times the sweetness of sucrose (by weight)
    • Curculin – Protein, 550 times the sweetness (by weight)
    • Erythritol – 0.7 times the sweetness (by weight), 14 times the sweetness of sucrose (by food energy), 0.05 times the energy density of sucrose
    • Fructose
    • Glycyrrhizin – 50 times the sweetness (by weight)
    • Glycerol – 0.6 times the sweetness (by weight), 0.55 times the sweetness (by food energy), 1.075 times the energy density, E422
    • Hydrogenated starch hydrolysates – 0.4–0.9 times the sweetness (by weight), 0.5–1.2 times the sweetness (by food energy), 0.75 times the energy density
    • Isomalt – 0.45–0.65 times the sweetness (by weight), 0.9–1.3 times the sweetness (by food energy), 0.5times the energy density, E953
    • Lactitol – 0.4 times the sweetness (by weight), 0.8 times the sweetness (by food energy), 0.5 times the energy density, E966
    • Mabinlin – Protein, 100 times the sweetness (by weight)
    • Maltitol – 0.9 times the sweetness (by weight), 1.7times the sweetness (by food energy), 0.525times the energy density, E965
    • Mannitol – 0.5 times the sweetness (by weight), 1.2times the sweetness (by food energy), 0.4times the energy density, E421
    • Miraculin – Protein, ntimes the sweetness (by weight)
    • Monellin – Protein, 3,000 times the sweetness (by weight)
    • Pentadin – Protein, 500 times the sweetness (by weight)
    • Sorbitol – 0.6 times the sweetness (by weight), 0.9 times the sweetness (by food energy), 0.65times the energy density, E420
    • Stevia – 250 times the sweetness (by weight)
    • Tagatose – 0.92 times the sweetness (by weight), 2.4 times the sweetness (by food energy), 0.38 times the energy density
    • Thaumatin – Protein, 2,000 times the sweetness (by weight), E957
    • Xylitol – 1.0 times the sweetness (by weight), 1.7 times the sweetness (by food energy), 0.6 times the energy density, E967

Micronutrients

Micronutrient

Vitamins

Vitamin

Minerals

Organic acids

Foods

Pyramid groups

Qualities of food

General nutrition concepts

Diets and dieting

Nutrition problems

Malnutrition

Behavioral problems

Nutrition politics

Organizations

Nutrition scholars

Nutrition lists

See also

References

    Databases and search engines

    Governmental agencies and intergovernmental bodies

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