Azrimaidalzia, A

Firdaus, F

Idral, Purnakarya

Resmiati, R

Welly, Famelia

Yasirly, Khairany

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 iii  DAFTAR ISI  Halaman PRAKATA........................................................................................................i DAFTAR ISI .................................................................................................. iii DESKRIPSI SINGKAT.................................................................................... 1 KARBOHIDRAT ............................................................................................. 4 Pendahuluan ................................................................................................. 4 Susunan Karbohidrat .................................................................................... 5 Klasifikasi Karbohidrat ................................................................................. 6 Fungsi Karbohidrat ..................................................................................... 12 Pencernaan, Penyerapan, dan Ekskresi dan Metabolisme............................. 15 Karbohidrat ................................................................................................ 15 Sumber Bahan Makanan dan Kebutuhan Karbohidrat ................................. 16 Akibat Kekurangan dan Kelebihan Karbohidrat .......................................... 19 PROTEIN ...................................................................................................... 28 A. Pengertian ........................................................................................... 28 B. Susunan .............................................................................................. 29 C. Fungsi ................................................................................................. 32 D. Penyerapan dan Metabolisme Protein .................................................. 36 E. Sumber makanan dan Kebutuhan Protein ............................................ 37 F. Akibat Kekurangan dan Kelebihan ...................................................... 39 LEMAK ......................................................................................................... 45 A. Pendahuluan ....................................................................................... 45 B. Susunan Lemak................................................................................... 46 C. Fungsi ................................................................................................. 49 D. Proses Pencernaan dan Absorbsi Lemak dalam Tubuh......................... 51 E. Sumber makanan ................................................................................ 52 F. Akibat Kekurangan dan Kelebihan ...................................................... 53 PROSES PENCERNAAN, ABSORBSI DAN METABOLISME.................... 59 A. Proses Pencernaan dalam Tubuh ......................................................... 59 B. Saluran Pencernaan ............................................................................. 60 C. Organ Pencernaan ............................................................................... 64 E. Absorbsi Zat Gizi ................................................................................ 68 F. Metabolisme Zat Gizi.......................................................................... 71 ENERGI......................................................................................................... 81 A. Pengertian Energi dan Panas ............................................................... 81 B. Energi Makanan .................................................................................. 83 C. Energi Basal Metabolisme................................................................... 83 b. Menghitung Energi Basal Metabolisme ............................................... 85 D. Kebutuhan Energi Total ...................................................................... 87 E. Faktor –Faktor yang Berhubungan dengan Kebutuhan Energi.............. 88 iv  F. Keseimbangan Energi ......................................................................... 89 AIR ................................................................................................................ 94 A. Pengertian Air ..................................................................................... 94 B. Kebutuhan Air .................................................................................... 96 C. Sumber Air ......................................................................................... 97 D. Fungsi Air ........................................................................................... 98 E. Akibat Kekurangan dan Kelebihan Konsumsi Air ............................. 102 VITAMIN LARUT LEMAK ........................................................................ 107 A. Pendahuluan ..................................................................................... 108 B. Klasifikasi/Penggolongan Vitamin .................................................... 111 C. Fungsi ............................................................................................... 114 D. Penyerapan dan Metabolisme Vitamin .............................................. 116 E. Sumber bahan makanan .................................................................... 121 F. Akibat Kekurangan dan Kelebihan Vitamin Larut Lemak .................. 125 VITAMIN LARUT AIR ............................................................................... 135 A. Pendahuluan ..................................................................................... 136 B. Klasifikasi/Penggolongan Vitamin Larut Air ..................................... 137 B. Fungsi ............................................................................................... 145 C. Penyerapan dan Metabolisme Vitamin .............................................. 146 D. Sumber bahan makanan .................................................................... 150 E. Akibat Kekurangan dan Kelebihan Vitamin Larut Air ....................... 153 MINERAL MAKRO .................................................................................... 164 A. Pendahuluan ..................................................................................... 165 B. Fungsi Mineral Makro ...................................................................... 166 C. Sumber Mineral Makro ..................................................................... 166 D. Pengelompokan Mineral ................................................................... 167 MINERAL MIKRO ..................................................................................... 181 A. Pendahuluan ........................................................................................ 181 B. Fungsi Mineral Mikro .......................................................................... 182 C. Sumber Mineral Mikro ......................................................................... 183 D. Pengelompokan, Peran bagi Tubuh Manusia, Sumber dalam Bahan Makanan dan Akibat Kelebihan serta Kekurangan Konsumsi Mineral Mikro ................................................................................................. 183 KELOMPOK RENTAN GIZI ...................................................................... 205 A. Definisi kelompok Rentan Gizi ......................................................... 206 DAFTAR PUSTAKA ................................................................................... 236   

Buku Ajar Dasar Ilmu Gizi Kesehatan Masyarakat

http://repo.unand.ac.id/48292/1/Buku%20Ajar%20Dasar%20Ilmu%20Gizi%20Kesmas.pdf

Buku Ajar Dasar Ilmu Gizi Kesehatan Masyarakat

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