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Table 12.1 Non-protein RQ and calorific equivalent for
oxygen and carbon dioxide.
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Table 12.2 Energy release from starch, fat, and protein.
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Table 12.3 Equation to estimate BMR from body weight.
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Table 12.4 Factorial calculations of total energy expenditure for a population group that has an active or moderately activelifestyle.
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Table 12.5 Classification of lifestyle in relation to the
intensity of habitual physical activity, or PAL.
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Table 12.6 Additional energy requirements during pregnancy.
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Figure 12.1 The metabolized energy value of foods.
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Table 12.7 Fat content and energy density of some common foods.
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Table 12.8 Protein content of food groups.
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Table 12.9 Protein content of cereals.
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Table 12.10 Protein sources and true digestibility.
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Table 12.11 Protein sources and their limiting amino acids.
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Table Amino acids.
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Table 12.13 Estimates of amino acid requirements for infants and adults.
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Table 12.14 Nitrogen balance studies using single, high
quality sources of protein or mixed diets.
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Table 12.15 Additional protein requirements during pregnancy.
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Table 12.16 Additional protein requirements during lactation.
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Table 12.17 Summary of safe levels of protein requirements at different ages.
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Table 12.18 Protein quality and protein source.
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Table 12.19 NPU values of some foods.
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Table 12.20 Net protein utilization and net protein energy
percent in selected staples.
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Table A worked example of how to determine PDCAAS for a mixture of wheat, chickpea, and milk powder.
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Table 12.22 Amylose content of native starch sample (% dry weight of starch).
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Table 12.23 Some GI and GL values.
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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).
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Table 12.24 Types, compositions, and sources of some important food carbohydrates.
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Table 12.25 Type and amount of sugar in selected fruits.
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Table 12.26a Classification of fatty acids found in foods.
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Table 12.26b Fatty acid composition of various plant-based oils (g 100 g−1 total fatty acids).
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Figure 12.3 trans Acid.
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Figure 12.4 cis Acid.
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Table 12.27 Stability of nutrients as influenced by pH, oxygen, light, and heat.
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Table 12.28 Factors affecting the stability of vitamins and minerals.
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Table 12.29 Water soluble vitamins.
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Table 12.30 Fat soluble vitamins.
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Table 12.31 Minerals and trace elements.
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Table 12.32 Haemoglobin cut-off values used to define anaemia.
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Table 12.33 Some phytochemical food sources.
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