Diet and nutrition--what should we eat?
Patients and their physicians remain confused about which dietary advice to follow. Substantial evidence indicates that energy-appropriate, whole-food diets containing unrefined grains, an abundance of fruits and vegetables, low-fat dairy products, low-fat protein sources, and carefully chosen fats and oils can contribute significantly to chronic disease risk reduction. This article focuses on dietary composition with respect to energy-providing macronutrients, such as carbohydrate, protein, and fat; addresses dietary topics of current interest, such as glycemic index, whole grains, and plant sterols; and presents evidence-based research on adequate intake levels of macronutrients for optimal nutrition and disease risk reduction.
Raatz
Susan
S
General Clinical Research Center, University of Minnesota, USA.
D018752:Diet, Fat-Restricted; D004040:Dietary Carbohydrates / Q000008:administration & dosage; D004041:Dietary Fats / Q000008:administration & dosage; D004043:Dietary Fiber / Q000008:administration & dosage; D002149:Energy Intake; D005247:Feeding Behavior; D006801:Humans; D008910:Minnesota; D009747:Nutritional Physiological Phenomena; D009751:Nutritional Requirements; D009753:Nutritive Value
D004040:Dietary Carbohydrates; D004041:Dietary Fats; D004043:Dietary Fiber