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• 1 грамм (г) = 0,035 унции (унция)

• 1 унция (унция) = 28,35 г

• 1 фунт (фунт) = 454 г = 0,454 кг

• °C = (°F – 32) × 5 ÷ 9

• °F = °C × 9 ÷ 5 + 32

Источники

Содержание питательных веществ в продуктах

• Food Processor Nutrition and Fitness Software, ESHA Research, Inc. URL: esha.com.

• USDA National Nutrient Database for Standard Reference. URL: nal.usda.gov/fnic/foodcomp/search/.

Суточные нормы потребления (СНП), в том числе адекватное потребление (АП) и рекомендуемые нормы потребления (РНП)

• Dietary Guidelines. US Department of Health and Human Services, The Office of Disease Prevention and Health Promotion. URL: dietaryguidelines.gov.

• Dietary Reference Intakes. National Academy of Sciences, Institute of Medicine, Food and Nutrition Board. URL: fnic. nal.usda.gov/dietaryguidance/dietary-reference-intakes/ dri-tables.

• Food and Nutrition Board, Institute of Medicine. Dietary Reference Intakes for Thiamin, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Biotin, and Choline. Washington, DC: National Academy Press, 1998.

• Institute of Medicine of the National Academies, Food and Nutrition Board. Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein, and Amino Acids (Macronutrients). Washington, DC: National Academies Press, 2005.

• National Academy of Sciences, Institute of Medicine, Food and Nutrition Board. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc. 2001.

• National Academy of Sciences, Institute of Medicine, Food and Nutrition Board. Vitamin A. URL: nal.usda.gov/fnic/ DRI//DRI_Vitamin_A/82-161_150.pdf.

• U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th edition, Washington, DC: U.S. Government Printing Office, December 2010.

Общие сведения о питании и диетологии

• Gartner L. P, Hiatt J. l. Color Textbook of Histology. Philadelphia, PA: W. B. Saunders Company, 1997.

• Groff J. L. and Gropper S. S. Advanced Nutrition and Human Metabolism, 3rd edition. Belmont, CA: Wadsworth Thomson Learning, 2000.

• Guyton A. C. Textbook of Medical Physiology, 8th edition. Philadelphia, PA: W. B. Saunders Company, 1991.

• Masterton W. L., Hurley C. N., Neth E.J. Chemistry: Principles and Reactions, Seventh edition. Belmont, CA. Brooks/ Cole, Cengage Learning, 2012.

• Raven P. H., Evert R. F., Eichhorn S. E. Biology of Plants, 7th edition. New York: W. H. Freeman and Company, 2005.

• Salway J. Metabolism at a Glance, 2nd edition. Malden, MA: Blackwell Science Ltd, 1999.

• Zomlefer W. Guide to Flowering Plant Families. Chapel Hill, North Carolina: The University of North Carolina Press, 1994.

• Zubay G. L. Biochemistry, 4th edition. Dubuque, IA: Wm C. Brown Publishers, 1998.

Исследования, использованные при подготовке книги

Глава 1. Что такое сыроедение?

• Azocar J., Diaz A. Efficacy and safety of Chlorella supplementation in adults with chronic hepatitis C virus infection. World J Gastroenterol. 2013 Feb 21; 19(7):1085-90.

• Brenes M., Garcia A., Dobarganes M. C., Velasco J., Romero C. Influence of thermal treatments simulating cooking processes on the polyphenol content in virgin olive oil. J Agric Food Chem. 2002 Oct 9; 50(21):5962-7.

• Ginde A. A., Liu M.C., Camargo C.A. Jr. Demographic differences and trends of vitamin D insufficiency in the US population, 1988–2004. Arch Intern Med. 2009 Mar 23; 169(6):626-32.

• Gomez-Alonso S., Fregapane G., Salvador M. D., Gordon M. H. Changes in phenolic composition and antioxidant activity of virgin olive oil during frying. J Agric Food Chem. 2003 Jan 29; 51(3):667-72.

• Gonzalez-Rodn'guez L. G., Estaire P., Penas-Ruiz C., Ortega R. M. Vitamin D intake and dietary sources in a representative sample of Spanish adults. J Hum Nutr Diet. 2013 Apr 19.

• Hendler S., Rorvik D. PDR for Nutritional Supplements, 2nd edition. Montvale, NJ: Physician's Desk Reference Inc., 2008.

• John S., Sorokin A.V., Thompson P.D. Phytosterols and vascular disease. Curr Opin Lipidol. 2007 Feb; 18(1):35–40.

• Juntunen K. S., Niskanen L. K., Liukkonen K. H., Poutanen K. S., Holst J. J., Mykkanen H. M. Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects. Am J Clin Nutr. 2002 Feb; 75(2):254-62.

• Kang J., Weylandt K. Modulation of inflammatory cytokines by omega-3 fatty acids. Subcell Biochem. 2008; 49:133-43.

• Link L. B., Jacobson J. S. Factors affecting adherence to a raw vegan diet. Complement Ther Clin Pract. 2008 Feb; 14(1):53-9.

• Lowe M. R., Tappe K. A., Butryn M. L., et al. An intervention study targeting energy and nutrient intake in worksite cafeterias. Eat Behav. 2010 Aug; 11(3):144-51.

• Mozaffarian D. Trans fatty acids – effects on systemic inflammation and endothelial function. Atheroscler Suppl. 2006; 7(2):29–32.

• Mozaffarian D., Willett W. Trans fatty acids and cardiovascular risk: a unique cardiometabolic imprint? Curr Athero-scler Rep. 2007; 9(6):486-93.

• Murphy M. M., Barraj L. M., Herman D., Bi X., Cheatham R., Randolph R. K. Phytonutrient Intake by Adults in the United States in Relation to Fruit and Vegetable Consumption. J Am Diet Assoc. 2011 Nov 9.

• Resnik D. Trans fat bans and human freedom. Am J Bioeth. 2010 Mar; 10(3):27–32.

• Rolls B. J., Drewnowski A., Ledikwe J. H. Changing the energy density of the diet as a strategy for weight management. J Am Diet Assoc. 2005 May; 105(5 Suppl 1):S98-103.

• Shytle D. R., Tan J., Ehrhart J., et al. Effects of blue-green algae extracts on the proliferation of human adult stem cells in vitro: a preliminary study. Med Sci Monit. 2010 Jan; 16(1):BR1-5.

• Simopoulos A. P. The importance of the ratio of omega-6 /omega-3 essential fatty acids. Biomed Pharmacother. 2002; 56(8):365-79.

• Sommer A., Vyas K. S. A global clinical view on vitamin A and carotenoids. Am J Clin Nutr. 2012 Nov; 96(5):1204S-6S.

• Song J. H., Fujimoto K., Miyazawa T. Polyunsaturated (n-3) fatty acids susceptible to peroxidation are increased in plasma and tissue lipids of rats fed docosahexaenoic acid-containing oils. J Nutr. 2000 Dec; 130(12):3028-33.