Table 12.1 Non-protein RQ and calorific equivalent for oxygen and carbon dioxide.

Table 12.2 Energy release from starch, fat, and protein.

Table 12.3 Equation to estimate BMR from body weight.

Table 12.4 Factorial calculations of total energy expenditure for a population group that has an active or moderately activelifestyle.

Table 12.5 Classification of lifestyle in relation to the intensity of habitual physical activity, or PAL.

Table 12.6 Additional energy requirements during pregnancy.

Figure 12.1 The metabolized energy value of foods.

Table 12.7 Fat content and energy density of some common foods.

Table 12.8 Protein content of food groups.

Table 12.9 Protein content of cereals.

Table 12.10 Protein sources and true digestibility.

Table 12.11 Protein sources and their limiting amino acids.

Table 12.12 Amino acids.

Table 12.13 Estimates of amino acid requirements for infants and adults.

Table 12.14 Nitrogen balance studies using single, high quality sources of protein or mixed diets.

Table 12.15 Additional protein requirements during pregnancy.

Table 12.16 Additional protein requirements during lactation.

Table 12.17 Summary of safe levels of protein requirements at different ages.

Table 12.18 Protein quality and protein source.

Table 12.19 NPU values of some foods.

Table 12.20 Net protein utilization and net protein energy percent in selected staples.

Table 12.21 A worked example of how to determine PDCAAS for a mixture of wheat, chickpea, and milk powder.

Table 12.22 Amylose content of native starch sample (% dry weight of starch).

Table 12.23 Some GI and GL values.

Figure 12.2 Change in blood glucose over 24 h for ten subjects in response to low GI bread (—) and high GI bread (---) (Henry et al., 2006).

Table 12.24 Types, compositions, and sources of some important food carbohydrates.

Table 12.25 Type and amount of sugar in selected fruits.

Table 12.26a Classification of fatty acids found in foods.

Table 12.26b Fatty acid composition of various plant-based oils (g 100 g−1 total fatty acids).

Figure 12.3 trans Acid.

Figure 12.4 cis Acid.

Table 12.27 Stability of nutrients as influenced by pH, oxygen, light, and heat.

Table 12.28 Factors affecting the stability of vitamins and minerals.

Table 12.29 Water soluble vitamins.

Table 12.30 Fat soluble vitamins.

Table 12.31 Minerals and trace elements.

Table 12.32 Haemoglobin cut-off values used to define anaemia.

Table 12.33 Some phytochemical food sources.