Contemporary Nutrition

Cover Page
Title Page
Copyright Page
Brief Contents
Contents
About the Authors
Preface
Supplementary Materials
Part One Nutrition: A Key to Health
	Chapter 1 What You Eat and Why
		Student Learning Outcomes
		Refresh Your Memory
		1.1 Good Health: The Nutrition Connection
			What Is Nutrition?
			Nutrients Come from Food
			Why Study Nutrition?
		1.2 Classes and Sources of Nutrients
			Carbohydrates
			Lipids
			Proteins
			Vitamins
			Minerals
			Water
			Other Important Components in Food
		1.3 Nutrient Composition of Diets and the Human Body
		1.4 Energy Sources and Uses
			Calories
			Calculating Calories
		1.5 Current State of the North American Diet and Overall Health
			Assessing the Current North American Diet
			Health Objectives for the United States for the Year 2010
		1.7 Why Am I So Hungry?
			The Hypothalamus Contributes to Satiety
			Meal Size and Composition Affect Satiety
			Hormones Affect Satiety
			Does Appetite Affect What We Eat?
			Putting Hunger and Appetite into Perspective
		1.6 Improving Our Diets
		Nutrition and Your Health: Eating Well in College
		Case Study: Typical College Student
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 2 Guidelines for Designing a Healthy Diet
		Student Learning Outcomes
		Refresh Your Memory
		2.1 A Food Philosophy that Works
			Variety Means Eating Many Different Foods
			Balance Means Consuming Food From Each Group
			Moderation Refers Mostly to Portion Size
			Nutrient Density Focuses on Nutrient Content
			Energy (kCAL) Density Affects Calorie Intake
		2.2 States of Nutritional Health
			Desirable Nutrition
			Undernutrition
			Overnutrition
		2.3 How Can Your Nutritional State be Measured?
			Analyzing Background Factors
			Assessing Nutritional Status Using the ABCDEs
			Recognizing the Limitations of Nutritional Assessment
			Concern About the State of Your Nutritional Health Is Important
		2.4 Recommendations for Healthy Eating
			MyPyramid—A Menu-Planning Tool
			The Mediterranean Diet Pyramid
			Dietary Guidelines—Another Tool for Menu Planning
		2.5 Specific Nutrient Standards and Recommendations
			Recommended Dietary Allowance
			Adequate Intake
			Estimated Energy Requirement
			Tolerable Upper Intake Level
			Daily Value
			How Should these Nutrient Standards Be Used?
		2.6 Using the Scientifi c Method to Determine Nutrient Needs
		2.7 Food Labels and Diet Planning
			Exceptions to Food Labeling
			Health Claims on Food Labels
		2.8 Epilogue
		Nutrition and Your Health: Evaluating Nutrition Claims and Dietary Supplements
		Case Study: Dietary Supplements
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 3 The Human Body: A Nutrition Perspective
		Student Learning Outcomes
		Refresh Your Memory
		3.1 Human Physiology
		3.2 The Cell: Structure, Function, and Metabolism
			Cell (Plasma) Membrane
			Cytoplasm
			Mitochondria
			Cell Nucleus
			Endoplasmic Reticulum (ER)
			Golgi Complex
			Lysosomes
			Peroxisomes
			Cell Metabolism
		3.3 Organization of the Body
		3.4 Cardiovascular System and Lymphatic System Cardiovascular Syst
			Cardiovascular System
			Lymphatic System
		3.5 Nervous System
		3.6 Endocrine System
		3.7 Immune System
			Skin
			Intestinal Cells
			White Blood Cells
		3.8 Digestive System
			Mouth
			Esophagus
			Stomach
			Small Intestine
			Large Intestine
			Rectum
			Accessory Organs
		3.9 Urinary System
		3.10 Storage Capabilities
		3.11 A Closer Look at Genetics and Nutrition
			The Emerging Field of Nutrigenomics
			Nutritional Diseases with a Genetic Link
			Your Genetic Profi le
		Nutrition and Your Health: Common Problems with Digestion
		Case Study: Gastroesophageal Refl ux Disease
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
Part Two Energy Nutrients and Energy Balance
	Chapter 4 Carbohydrates
		Student Learning Outcomes
		Refresh Your Memory
		4.1 Carbohydrates—An Introduction
		4.2 Simple Carbohydrates
			Monosaccharides—Glucose, Fructose, and Galactose
			Disaccharides—Sucrose, Lactose, and Maltose
		4.3 Complex Carbohydrates
		4.4 Fiber
		4.5 Carbohydrates in Foods
			Starch
			Fiber
			Nutritive Sweeteners
			Alternative Sweeteners
		4.6 Making Carbohydrates Available for Body Use
			Digestion
			Absorption
		4.7 Putting Simple Carbohydrates to Work In The Body
			Yielding Energy
			Sparing Protein from Use as an Energy Source and Preventing Ketosis
			Regulating Glucose
			The Glycemic Index and Glycemic Load of Carbohydrate Sources
		4.8 Putting Fiber to Work
			Promoting Bowel Health
			Reducing Obesity Risk
			Enhancing Blood Glucose Control
			Reducing Cholesterol Obsorption
		4.9 Carbohydrate Needs
			How Much Fiber Do We Need?
		4.10 Health Concerns Related to Carbohydrate Intake
			Problems with High-Fiber Diets
			Problems with High-Sugar Diets
			Dental Caries
		Nutrition and Your Health: Diabetes—When Blood Glucose Regulation Fails
		Case Study: Problems with Milk Intake
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 5 Lipids
		Student Learning Outcomes
		Refresh Your Memory
		5.1 Lipids: Common Properties
		5.2 Lipids: Main Types
			Fatty Acids: The Simplest Form of Lipids
			Triglycerides
			Phospholipids
			Sterols
		5.3 Fats and Oils in Foods
			Fat Is Hidden in Some Foods
			Fat in Food Provides Some Satiety, Flavor, and Texture
			Wise Use of Reduced-Fat Foods Is Important
			Fat Replacement Strategies for Foods
			Fat Rancidity Limits Shelf Life of Foods
			Hydrogenation of Fatty Acids in Food Production Increases Trans Fatty Acid Content
		5.4 Making Lipids Available for Body Use
			Digestion
			Absorption
		5.5 Carrying Lipids in the Bloodstream
			Dietary Fats Are Carried by Chylomicrons
			Other Lipoproteins Transport Lipids from the Liver to the Body Cells
			“Good” and “Bad” Cholesterol in the Bloodstream
		5.6 Essential Functions of Fatty Acids
			The Essential Fatty Acids
			Effects of a Defi ciency of Essential Fatty Acids
		5.7 Broader Roles for Fatty Acids and Triglycerides in the Body
			Providing Energy
			Storing Energy for Later Use
			Insulating and Protecting the Body
			Transporting Fat-Soluble Vitamins
		5.8 Phospholipids in the Body
		5.9 Cholesterol in the Body
		5.10 Recommendations for Fat Intake
		Nutrition and Your Health: Lipids and Cardiovascular Disease
		Case Study: Planning a Heart Healthy Diet
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 6 Proteins
		Student Learning Outcomes
		Refresh Your Memory
		6.1 Protein—An Introduction
			Amino Acids
		6.2 Proteins—Amino Acids Bonded Together
			Protein Synthesis
			Protein Organization
			Denaturation of Proteins
		6.3 Protein in Foods
			Protein Quality of Foods
			A Closer Look at Plant Sources of Proteins
		6.4 Protein Digestion and Absorption
			Digestion
			Absorption
		6.5 Putting Proteins to Work in the Body
			Producing Vital Body Structures
			Maintaining Fluid Balance
			Contributing to Acid-Base Balance
			Forming Hormones and Enzymes
			Contributing to Immune Function
			Forming Glucose
			Providing Energy
			Contributing to Satiety
		6.6 Protein Needs
		6.7 Does Eating a High-Protein Diet Harm You?
		6.8 Protein-Calorie Malnutrition
			Kwashiorkor
			Marasmus
		Nutrition and Your Health: Vegetarian and Plant-Based Diets
		Case Study: Planning a Vegetarian Diet
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 7 Energy Balance and Weight Control
		Student Learning Outcomes
		Refresh Your Memory
		7.1 Energy Balance
			Positive and Negative Energy Balance
			Energy Intake
			Energy Output
		7.2 Determination of Energy Use by the Body
			Direct and Indirect Calorimetry
			Estimates of Energy Needs
		7.3 Estimation of a Healthy Weight
			Body Mass Index (BMI)
			Putting Healthy Weight into Perspective
		7.4 Energy Imbalance
			Estimating Body Fat Content and Diagnosing Obesity
			Using Body Fat Distribution to Further Evaluate Obesity
		7.5 Why Some People Are Obese—Nature versus Nurture
			How Does Nature Contribute to Obesity?
			Does the Body Have a Set Point for Weight?
			Does Nurture Have a Role?
		7.6 Treatment of Overweight and Obesity
			What to Look for in a Sound Weight-Loss Plan
			Weight Loss in Perspective
		7.7 Control of Calorie Intake—The Main Key to Weight Loss and Weight Maintenance
		7.8 Regular Physical Activity—A Second Key to Weight Loss and Especially Important for Later Weight Maintenance
		7.9 Behavior Modifi cation—A Third Strategy for Weight Loss and Management
			Relapse Prevention Is Important
			Social Support Aids Behavioral Change
			Societal Efforts to Reduce Obesity
		7.10 Professional Help for Weight Loss
			Medications for Weight Loss
			Treatment of Severe Obesity
		7.11 Treatment of Underweight
		Nutrition and Your Health: Popular Diets—Cause for Concern
		Case Study: Choosing a Weight-Loss Program
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
Part Three Vitamins, Minerals, and Water
	Chapter 8 Vitamins
		Student Learning Outcomes
		Refresh Your Memory
		8.1 Vitamins: Vital Dietary Components
			Have Scientists Found All the Vitamins?
			Storage of Vitamins in the Body
			Vitamin Toxicity
			Preservation of Vitamins in Foods
		8.2 The Fat-Soluble Vitamins—A, D, E, and K
			Absorption of Fat-Soluble Vitamins
		8.3 Vitamin A
			Functions of Vitamin A and Carotenoids
			Vitamin A Sources and Needs
			Upper Level for Vitamin A
		8.4 Vitamin D
			Functions of Vitamin D
			Vitamin D Sources and Needs
			Upper Level for Vitamin D
		8.5 Vitamin E
			Functions of Vitamin E
			Vitamin E Sources and Needs
			Upper Level for Vitamin E
		8.6 Vitamin K
			Functions of Vitamin K
			Vitamin K Sources and Needs
		8.7 The Water-Soluble Vitamins and Choline
			B Vitamin Intakes of North Americans
		8.8 Thiamin
			Thiamin Sources and Needs
		8.9 Ribofl avin
			Ribofl avin Sources and Needs
		8.10 Niacin
			Niacin Sources and Needs
			Upper Level for Niacin
		8.11 Pantothenic Acid
			Pantothenic Acid Sources and Needs
		8.12 Biotin
			Biotin Sources and Needs
		8.13 Vitamin B-6
			Functions of Vitamin B-6
			Vitamin B-6 Sources and Needs
			Upper Level for Vitamin B-6
		8.14 Folate
			Functions of Folate
			Folate Sources and Needs
			Upper Level for Folate
		8.15 Vitamin B-12
			Functions of Vitamin B-12
			Vitamin B-12 Sources and Needs
		8.16 Vitamin C
			Functions of Vitamin C
			Vitamin C Sources and Needs
			Upper Level for Vitamin C
		8.17 Choline
			Choline Sources and Needs
			Upper Level for Choline
		8.18 Vitamin-Like Compounds
		Nutrition and Your Health: Dietary Supplements—Who Needs Them?
		Case Study: Choosing a Dietary Supplement
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 9 Water and Minerals
		Student Learning Outcomes
		Refresh Your Memory
		9.1 Water
			Water in the Body—Intracellular and Extracellular Fluid
			Water Contributes to Body Temperature Regulation
			Water Helps Remove Waste Products
			Other Functions of Water
			How Much Water Do We Need per Day?
			Thirst
			What If the Thirst Message Is Ignored?
			Healthy Beverage Consumption Guidelines
			Is There Such a Thing as Too Much Water?
			Our Water Supply: Safety Issues
			Monitoring the Safety of Your Water
			Options Regarding You Water Source
		9.2 Minerals—An Overview
			Mineral Bioavailability
			Fiber-Mineral Interactions
			Mineral-Mineral Interactions
			Vitamin-Mineral Interactions
			Mineral Toxicities
		9.3 Major Minerals
		9.4 Sodium (Na)
			Sodium Sources and Needs
			Upper Level for Sodium
		9.5 Potassium (K)
			Potassium Sources and Needs
		9.6 Chloride (Cl)
			Chloride Sources and Needs
			Upper Level for Chloride
		9.7 Calcium (Ca)
			Functions of Calcium
			Other Possible Health Benefi ts of Calcium
			Calcium Sources and Needs
			Calcium Supplements
			Upper Level for Calcium
		9.8 Phosphorus (P)
			Phosphorus Sources and Needs
			Upper Level for Phosphorus
		9.9 Magnesium (Mg)
			Magnesium Sources and Needs
			Upper Level for Magnesium
		9.10 Sulfur (S)
		9.11 Trace Minerals—An Overview
		9.12 Iron (Fe)
			Absorption and Distribution of Iron
			Functions of Iron
			Iron Sources and Needs
			Upper Level for Iron
		9.13 Zinc (Zn)
			Functions of Zinc
			Zinc Sources and Needs
			Upper Level for Zinc
		9.14 Selenium (Se)
			Selenium Sources and Needs
			Upper Level for Selenium
		9.15 Iodide (I)
			Function of Iodide
			Iodide Sources and Needs
			Upper Level for Iodide
		9.16 Copper (Cu)
			Copper Sources and Needs
			Upper Level for Copper
		9.17 Fluoride (F)
			Functions of Fluoride
			Fluoride Sources and Needs
			Upper Level for Fluoride
		9.18 Chromium (Cr)
			Chromium Sources and Needs
		9.19 Manganese (Mn)
			Upper Level for Manganese
		9.20 Molybdenum (Mo)
			Upper Level for Molybdenum
		9.21 Other Trace Minerals
		Nutrition and Your Health: Maintaining a Healthy Blood Pressure
		Nutrition and Your Health: Preventing Osteoporosis
		Case Study: Giving Up Milk
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
Part Four Nutrition: Beyond the Nutrients
	Chapter 10 Nutrition: Fitness and Sports
		Student Learning Outcomes
		Refresh Your Memory
		10.1 The Close Relationship Between Nutrition and Fitness
		10.2 Guidelines for Achieving and Maintaining Physical Fitness
			Aerobic Workout
		10.3 Energy Sources for Exercising Muscles
			Phosphocreatine Is the First Line of Defense for Resupplying ATP in Muscies
			Carbohydrate Fuel for Muscles
			Fat: The Main Fuel for Prolonged Low-Intensity Activity
			Protein: A Minor Fuel Source, Primarily for Endurance Exercise
		10.4 Power Food: Dietary Advice for Athletes
			Calorie Needs
			Carbohydrate Needs
			Carbohydrate Loading
			Fat Needs
			Protein Needs
			Vitamin and Mineral Needs
		10.5 A Focus on Fluid Needs
			Sports Drinks
		10.6 Specialized Dietary Advice for Before, During, and After Endurance Exercise
			Replenishing Fuel During Endurance Exercise
			Carbohydrate Intake During Recovery from Prolonged Exercise
		Nutrition and Your Health: Ergogenic Aids and Athletic Performance
		Case Study: Planning a Training Diet
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 11 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions
		Student Learning Outcomes
		Refresh Your Memory
		11.1 From Ordered to Disordered Eating Habits
			Food: More than Just a Source of Nutrients
			Overview of Anorexia Nervosa and Bulimia Nervosa
		11.2 A Closer Look at Anorexia Nervosa
			Profile of the Typical Person with Anorexia Nervosa
			Early Warning Signs
			Physical Effects of Anorexia Nervosa
			Treatment of Anorexia Nervosa
		11.3 A Closer Look at Bulimia Nervosa
			Typical Behavior in Bulimia Nervosa
			Health Problems Stemming from Bulimia Nervosa
			Treatment of Bulimia Nervosa
		11.4 Other Disordered Eating Patterns
			Binge-Eating Disorder
			Night Eating Syndrome
			Female Athlete Triad
		11.5 Prevention of Eating Disorders
		Nutrition and Your Health: Eating Disorder Refl ections
		Case Study: Eating Disorders—Steps to Recovery
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 12 Undernutrition Throughout the World
		Student Learning Outcomes
		Refresh Your Memory
		12.1 World Hunger: A Crisis on the Rise
			Hunger
			Malnutrition and Macronutrient Defi ciencies
			Famine
			General Effects of Semistarvation
		12.2 Undernutrition in the United States
			Helping the Hungry in the United States
			Socioeconomic Factors Related to Undernutrition
			Possible Solutions to Poverty and Hunger in the United States
		12.3 Undernutrition in the Developing World
			Food/Population Ratio
			War and Political/Civil Unrest
			Rapid Depletion of Natural Resources
			Inadequate Shelter and Sanitation
			High External Debt
			The Impact of AIDS Worldwide
			Reducing Undernutrition in the Developing World
		12.4 The Role of Sustainable Agriculture and Biotechnology in Worldwide Food Availability
			Sustainable Agriculture
			Biotechnology
			Role of the New Biotechnology in the Developing World
			Some Concluding Thoughts
		Nutrition and Your Health: Undernutrition at Critical Life Stages
		Case Study: Undernutrition During Childhood
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 13 Safety of Our Food Supply
		Student Learning Outcomes
		Refresh Your Memory
		13.1 Food Safety: Setting the Stage
			Effects of Foodborne Illness
			Why Is Foodborne Illness So Common?
		13.2 Food Preservation—Past, Present, and Future
		13.3 Foodborne Illness Caused by Microorganisms
			Bacteria
			Viruses
			Parasites
		13.4 Food Additives
			Why Are Food Additives Used?
			Intentional versus Incidental Food Additives
			The GRAS List
			Are Synthetic Chemicals Always Harmful?
			Tests of Food Additives for Safety
			Approval for a New Food Additive
		13.5 Substances that Occur Naturally in Foods and Can Cause Illness
			Is Caffeine a Cause for Concern?
		13.6 Environmental Contaminants in Food
			Pesticides in Food
			What Is a Pesticide?
			Why Use Pesticides?
			Regulation of Pesticides
			How Safe Are Pesticides?
			Tests of the Amounts of Pesticides in Foods
			Personal Action
		13.7 Food Production Choices
			Organic Foods
			Sustainable Agriculture
			Locally Grown Foods
			Community Supported Agriculture
		Nutrition and Your Health: Preventing Foodborne Illness
		Case Study: Preventing Foodborne Illness at Gatherings
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
Part Five Nutrition: A Focus on Life Stages
	Chapter 14 Pregnancy and Breastfeeding
		Student Learning Outcomes
		Refresh Your Memory
		14.1 Planning for Pregnancy
		14.2 Prenatal Growth and Development
			Early Growth—The First Trimester Is a Very Critical Time
			Second Trimester
			Third Trimester
		14.3 Success in Pregnancy
			Infant Birthweight
			Prenatal Care and Counseling
			Effects of Maternal Age
			Closely Spaced and Multiple Births
			Smoking, Medication Use, and Drug Abuse
			Food Safety
			Nutritional Status
			Nutrition Assistance for Low-Income Families
		14.4 Increased Nutrient Needs to Support Pregnancy
			Increased Calorie Needs
			Adequate Weight Gain
			Increased Protein and Carbohydrate Needs
			A Word About Lipids
			Increased Vitamin Needs
			Increased Mineral Needs
			Use of Prenatal Vitamin and Mineral Supplements
		14.5 Food Plan for Pregnant Women
			Pregnant Vegetarians
		14.6 Physiological Changes of Concern During Pregnancy
			Heartburn, Constipation, and Hemorrhoids
			Edema
			Morning Sickness
			Anemia
			Gestational Diabetes
			Pregnancy-Induced Hypertension
		14.7 Breastfeeding
			Ability to Breastfeed
			Production of Human Milk
			Let-Down Refl ex
			Nutritional Qualities of Human Milk
			Food Plan for Women Who Breastfeed
			Breastfeeding Today
		Nutrition and Your Health: Preventing Birth Defects
		Case Study: Preparing for Pregnancy
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 15 Nutrition from Infancy Through Adolescence
		Student Learning Outcomes
		Refresh Your Memory
		15.1 Nutrition and Child Health—An Introduction
		15.2 Infant Growth and Nutrition Needs
			The Growing Infant
			Effect of Undernutrition on Growth
			Assessment of Infant Growth and Development
			Adipose Tissue Growth
			Failure to Thrive
			Infant Nutritional Needs
			Formula Feeding for Infants
			Feeding Technique
			Expanding the Infant’s Mealtime Choices
			Weaning from the Breast or Bottle
			Dietary Guidelines for Infant Feeding
			What Not to Feed an Infant
			Inappropriate Infant Feeding Practices
		15.3 Preschool Children: Nutrition Concerns
			How to Help a Child Choose Nutritious Foods
			Childhood Feeding Problems
			Do Children Need a Multivitamin and Mineral Supplement?
			Nutritional Problems in Preschool Children
		15.4 School-Age Children: Nutrition Concerns
			Breakfast
			Fat Intake
			Type 2 Diabetes
			Early Signs of Cardiovascular Disease
			Overweight and Obesity
		15.5 Teenage Years: Nutrition Concerns
			Nutritional Problems and Concerns of Teens
			Helping Teens Eat More Nutritious Foods
			Are Teenage Snacking Practices Harmful?
		Nutrition and Your Health: Food Allergies and Intolerances
		Case Study: Undernutrition During Infancy
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
	Chapter 16 Nutrition During Adulthood
		Student Learning Outcomes
		Refresh Your Memory
		16.1 The Graying of North America
		16.2 Physiological Changes During Adulthood
			Usual and Successful Aging
			Factors Affecting the Rate of Aging
			Heredity
			Lifestyle
			Environment
		16.3 Nutrient Needs During Adulthood
			Defining Nutrient Needs
			Are Adults Following Current Dietary Recommendations?
		16.4 Factors Related to Food Intake and Nutrient Needs
			Physiological Factors
			Alternative Medicine and Aging
			Psychosocial Factors
		16.5 Nutrition Implications of Alcohol Consumption
			How Alcoholic Beverages are Produced
			Absorption and Metabolism of Alcohol
			Benefi ts of Moderate Alcohol Use
			Risks of Alcohol Abuse
			Guidance Regarding Alcohol Use
		16.6 Ensuring a Healthful Diet for the Adult Years
			Community Nutrition Services for Older People
		Nutrition and Your Health: Nutrition and Cancer
		Case Study: Dietary Assistance for an Older Adult
		Summary
		Study Questions
		Check Your Knowledge
		Further Readings
		Rate Your Plate
Appendix A Solutions: Case Studies
Appendix B Daily Values Used in Food Labels
Appendix C Dietary Advice for Canadians
Appendix D The Exchange System: A Helpful Menu-Planning Tool
Appendix E Dietary Intake and Energy Expenditure Assessment
Appendix F Chemical Structures Important in Nutrition
Appendix G Metropolitan Life Insurance Company Height-Weight Table and Detemination of Frame Size
Appendix H Sources of Nutrition Information
Appendix I English-Metric Conversions and Metric Units
Glossary
Credits
Index