Nutrition Basics: An Active Approach

Brief Contents
Contents
About the Authors
Acknowledgments
Dedications
Preface
Chapter 1: Nutrition and You
	1.1: Defining Nutrition, Health, and Disease
		Your View of Food
		Nutrition and Health and Disease
			Public Health and Disease Prevention
	1.2: What Are Nutrients?
		What’s in Food?
			Macronutrients
			Carbohydrates
			Lipids
			Proteins
			Water
			Micronutrients
			Vitamins
			Minerals
		Food Quality
	1.3: The Broad Role of Nutritional Science
		How to Determine the Health Effects of Food and Nutrients
			Evidence-Based Approach to Nutrition
			Types of Scientific Studies
			Evolving Science
			Nutritional Science Evolution
			Using Science and Technology to Change the Future
	1.4: Health Factors and Their Impact
		Genetics
		The Life Cycle
		Environment
			Socioeconomic Status
		Lifestyle
			Physical Activity
			Recreational Drug Use
			Sleeping Patterns
		Personal Choice: The Challenge of Choosing Foods
			Factors That Drive Food Choices
	1.5: Assessing Personal Health
		Personal Health Assessment
			Dietary Assessment
			Family Medical History
			Lifestyle Assessment
	1.6: A Fresh Perspective: Sustainable Food Systems
		The Challenges
		Solutions to the Challenges
	1.7: End-of-Chapter Exercises
	Endnotes
Chapter 2: Achieving a Healthy Diet
	2.1: A Healthy Philosophy toward Food
		Undernutrition, Overnutrition, and Malnutrition
		Growth and Development
		The Healing Process
	2.2: What Is Nutritional Balance and Moderation?
		Achieving a Healthy Diet
			Adequacy
			Balance
			Moderation
			Calorie Control
			Variety
	2.3: Understanding the Bigger Picture of Dietary Guidelines
		Why Are Guidelines Needed?
		The Dietary Guidelines for Americans, 2020–2025
			Foods and Food Components to Reduce
			Foods and Nutrients to Increase
			Building Healthy Eating Patterns
	2.4: National Goals for Nutrition and Health: Healthy People 2030
		Helping People Make Healthy Choices
			Goals for Nutrition and Weight Status
			Objectives of Healthy People 2030
			Objectives Related to the Healthy People 2030 Goals on Nutrition, Healthy Eating, and Physical Activity
	2.5: Recommendations for Optimal Health
		Building a Healthy Plate: Choose Nutrient-Rich Foods
		Healthy Eating Index
	2.6: Understanding Dietary Reference Intakes
		Dietary Reference Intakes: A Brief Overview
			Determining Dietary Reference Intakes
	2.7: Discovering Nutrition Facts
		The Labels on Your Food
		Reading the Label
			Claims on Labels
			Health Claims
			Qualified Health Claims
			Structure/Function Claims
			Allergy Warnings
	2.8: When Enough Is Enough
		Estimating Portion Size
		MyPlate Planner
	2.9: Nutrition and the Media
		Using Eyes of Discernment
		Trustworthy Sources
	2.10: End-of-Chapter Exercises
	Endnotes
Chapter 3: Nutrition and the Human Body
	3.1: Digestion and Absorption
		From the Mouth to the Stomach
		From the Stomach to the Small Intestine
		From the Small Intestine to the Large Intestine
		From the Large Intestine to the Anus
	3.2: Energy and Calories
		The Calorie Is a Unit of Energy
		Estimating Caloric Content
		Estimating the Amount of Energy from Each Macronutrient
	3.3: Digestion and Absorption Disorders
		Gastroesophageal Reflux Disease
			Additional Facts about GERD
		Irritable Bowel Syndrome
		Celiac Disease
		Diverticulitis
		Colon Cancer
		Food Allergies
	3.4: End-of-Chapter Exercises
	Endnotes
Chapter 4: Carbohydrates
	4.1: A Closer Look at Carbohydrates
		What Exactly Are Carbohydrates and How Many Types Are There?
			Fast-Releasing Carbohydrates
			Monosaccharides
			Disaccharides
			Slow-Releasing Carbohydrates
			Starches
			Dietary Fibers
	4.2: Digestion and Absorption of Carbohydrates
		From the Mouth to the Stomach
		From the Stomach to the Small Intestine
		Absorption: Going to the Bloodstream
		Maintaining Blood Glucose Levels: The Pancreas and Liver
		Leftover Carbohydrates: The Large Intestine
		A Carbohydrate Feast
		Glycemic Index
		Balancing the Thanksgiving Feast
	4.3: The Functions of Carbohydrates in the Body
		Energy Production
		Energy Storage
		Building Macromolecules
		Sparing Protein
		Lipid Metabolism
	4.4: Looking Closely at Diabetes
		What Is Diabetes?
			Type 1 Diabetes
			Type 2 Diabetes
			Gestational Diabetes
		Insulin Resistance and Prediabetes
		Long-Term Health Consequences of Diabetes
		Diabetes Treatment
	4.5: Health Consequences and Benefits of High- and Low-Carbohydrate Diets
		Added Sugars
			Diabetes and Heart Disease and Their Hypothesized Link to Excessive Sugar and Refined Carbohydrate Consumption
			The Most Notorious Sugar
		Oral Disease
		Do Low-Carbohydrate Diets Affect Health?
		Health Benefits of Whole Grains in the Diet
	4.6: Carbohydrates and Personal Diet Choices
		How Many Carbohydrates Are Recommended?
		Dietary Sources of Carbohydrates
			It’s the Whole Nutrient Package
			Understanding Carbohydrates from Product Information
		Personal Choices
	4.7: End-of-Chapter Exercises
	Endnotes
Chapter 5: Lipids
	5.1: What Are Lipids?
		The Functions of Lipids in the Body
			Storing Energy
			Regulating and Signaling
			Insulating and Protecting
			Aiding Absorption and Increasing Bioavailability
		The Role of Lipids in Food
			High-Energy Source
			Smell and Taste
	5.2: How Lipids Work
		Triacylglycerols Structure and Functions
		Fatty Acids
			It’s All in the Chain
			Degrees of Saturation
			Nonessential and Essential Fatty Acids
		Phospholipids
		Sterols
	5.3: Digestion and Absorption of Lipids
		From the Mouth to the Stomach
		Going to the Bloodstream
		The Truth about Storing and Using Body Fat
	5.4: Understanding Blood Cholesterol
		Major Lipoproteins
			Contrasting LDL and HDL
		Blood Cholesterol Recommendations
		Testing Your Lipid Profile
	5.5: Balancing Your Diet with Lipids
		Recommended Fat Intake
		Identifying Sources of Fat
		Omega-3 and Omega-6 Fatty Acids
			Attain the Omega-3 and Omega-6 Balance
			A Guide to Making Sense of Dietary Fat
	5.6: Lipids and Disease
		Watch Out for Saturated Fat and Cholesterol
			Food Cholesterol’s Effect on Blood Cholesterol
			A Prelude to Disease
			What You Can Do
	5.7: End-of-Chapter Exercises
	Endnotes
Chapter 6: Proteins
	6.1: Defining Protein
		What Is Protein?
			It’s All in the Side Chain
			Essential and Nonessential Amino Acids
		The Many Different Types of Proteins
		Building Proteins with Amino Acids
		Protein Organization
	6.2: The Role of Proteins in Foods: Cooking and Denaturation
		Protein Denaturation: Unraveling the Fold
	6.3: Protein Digestion and Absorption
		From the Mouth to the Stomach
		From the Stomach to the Small Intestine
		Amino Acids Are Recycled
	6.4: Protein’s Functions in the Body
		Structure and Motion
		Enzymes
		Hormones
		Fluid and Acid–Base Balance
		Transport
		Protection
		Wound Healing and Tissue Regeneration
		Energy Production
	6.5: Diseases Involving Proteins
		Health Consequences of Protein Deficiency
		Health Consequences of Too Much Protein in the Diet
	6.6: Proteins, Diet, and Personal Choices
		How Much Protein Does a Person Need in Their Diet?
			Protein Input = Protein Used by the Body + Protein Excreted
		Dietary Sources of Protein
			Protein Quality
			Protein Digestibility Corrected Amino Acid Score (PDCAAS)
			Protein Needs: Special Considerations
			Vegetarians and Vegans
			Older Adults
			Athletes
			Protein Supplements
		Proteins in a Nutshell
	6.7: End-of-Chapter Exercises
	Endnotes
Chapter 7: Nutrients Important to Fluid and Electrolyte Balance
	7.1: Overview of Fluid and Electrolyte Balance
		Fluid and Electrolyte Balance
			Osmoregulation
	7.2: Water’s Importance to Vitality
		Water as a Transportation Vehicle
		Water as a Medium for Chemical Reactions
		Water as a Lubricant and Shock Absorber
		Water as a Temperature Regulator
	7.3: Regulation of Water Balance
		Regulation of Daily Water Input
			Dietary Gain of Water
			Thirst Mechanism: Why Do We Drink?
		Regulation of Daily Water Output
			The Kidneys Detect Blood Volume
			The Hypothalamus Detects Blood Osmolality
			The Adrenal Glands Detect Blood Osmolality
	7.4: Electrolytes Important for Fluid Balance
		Sodium
			Other Functions of Sodium in the Body
			Sodium Imbalances
			Needs and Dietary Sources of Sodium
			Food Sources for Sodium
			Sodium on the Nutrition Facts Panel
			Salt Substitutes
			Alternative Seasonings
		Chloride
			Chloride’s Role in Fluid Balance
			Cystic Fibrosis
			Other Functions of Chloride
			Chloride Imbalances
			Needs and Dietary Sources of Chloride
			Other Dietary Sources of Chloride
			Bioavailability
		Potassium
			Other Functions of Potassium in the Body
			Imbalances of Potassium
			Needs and Dietary Sources of Potassium
			Food Sources for Potassium
			Bioavailability
	7.5: Consequences of Deficiency or Excess
		High-Hydration Status: Water Intoxication and Hyponatremia
		Low-Hydration Status: Dehydration
			Heat Stroke
			Hypertension
		Salt Sensitivity
	7.6: Beverage Consumption in America
		Reading the Label
		Beverage Consumption in the United States
	7.7: Alcoholic and Caffeinated Beverages
		Alcohol
			Health Benefits of Moderate Alcohol Intake
			Health Consequences of Alcohol Abuse
			Effects of Alcohol Abuse on the Brain
			Effects of Alcohol Abuse on the Liver
		Caffeine
			Typical Doses and Dietary Sources
			Health Benefits
			Health Consequences
			The Caffeine Myth
	7.8: End-of-Chapter Exercises
	Endnotes
Chapter 8: Nutrients Important as Antioxidants
	8.1: Generation of Free Radicals in the Body
		The Atom
		The Body’s Defense
			Free Radical Detoxifying Enzymes
			Antioxidant Chemicals
			Antioxidant Chemicals the Body Synthesizes
			Antioxidant Chemicals Obtained from the Diet
		The Body’s Offense
		Sources of Free Radicals in the Environment
		Oxidative Stress
	8.2: Antioxidant Micronutrients
		Antioxidant Vitamins
			Vitamin E Functions and Health Benefits
			Cardiovascular Disease
			Cancer
			Eye Conditions
			Dementia
			Dietary Reference Intakes for Vitamin E
			Dietary Sources of Vitamin E
			Vitamin C Functions and Health Benefits
			Scurvy
			Cardiovascular Disease
			Cancer
			Immunity
			Dietary Reference Intakes for Vitamin C
			Dietary Sources of Vitamin C
			Vitamin A Functions and Health Benefits
			Vision
			Immunity
			Growth and Development
			Cancer
			Vitamin A Toxicity
			Dietary Reference Intakes for Vitamin A
			Dietary Sources of Vitamin A
		Phytochemicals
			Carotenoids Function and Health Benefits
			Eye Conditions
			Cardiovascular Disease
			Cancer
			Carotenoid Bioavailability and Dietary Sources
			Other Phytochemicals and Their Potential Health Benefits
			Flavonoids
			Organosulfur Compounds
			Lignans
			Other Dietary Sources of Beneficial Phytochemicals
			Herbs and Spices
			Tea
		Antioxidant Minerals
			Selenium Functions and Health Benefits
			Dietary Reference Intakes for Selenium
			Dietary Sources of Selenium
			Manganese, Iron, Copper, and Zinc: Functions and Health Benefits
	8.3: The Whole Nutrient Package versus Disease
		Antioxidant Variety in Food Provides Health Benefits
		Most Americans Eat Fewer Fruits and Vegetables than Recommended
		Improving Fruit and Vegetable Intake
	8.4: End-of-Chapter Exercises
	Endnotes
Chapter 9: Nutrients Important for Bone Health
	9.1: Bone Structure and Function
		Why Is the Skeletal System Important?
		Bone Anatomy and Structure
			Bone Tissues and Cells, Modeling and Remodeling
			Bone Modeling and Remodeling
	9.2: Micronutrients Essential for Bone Health: Calcium and Vitamin D
		Calcium
			Calcium’s Functional Roles
			Maintaining Calcium Levels
			Parathyroid Hormone
			Calcitriol (1, 25 Hydroxy-Vitamin D)
			Calcitonin
			Other Health Benefits of Calcium in the Body
			Calcium Needs, Sources, and Bioavailability
			Dietary Reference Intake for Calcium
			Calcium Bioavailability
			Factors That Increase Calcium Bioavailability
			Factors That Decrease Calcium Bioavailability
		Vitamin D
			Vitamin D’s Functional Role
			Vitamin D Recommendations
			Dietary Reference Intake for Vitamin D
			Vitamin D Bioavailability
			Other Health Benefits of Vitamin D in the Body
	9.3: Other Essential Micronutrients for Bone Health
		Phosphorus’s Functional Role
			Dietary Reference Intake and Food Sources for Phosphorus
		Magnesium’s Functional Role
			Dietary Reference Intake and Food Sources for Magnesium
		Fluoride’s Functional Role
			Dietary Reference Intake and Food Sources for Fluoride
		Vitamin K’s Functional Role
			Dietary Reference Intake and Food Sources for Vitamin K
	9.4: Osteoporosis
	9.5: Risk Factors for Osteoporosis
		Nonmodifiable Risk Factors
			Age, Sex, Body Type, and Heredity
			Estrogen Level
			Medications
			Other Diseases
		Modifiable Risk Factors
			Physical Inactivity
			Being Underweight
			Smoking, Alcohol, and Caffeine
			Nutrition
	9.6: Osteoporosis Prevention and Treatment
		Primary Prevention
			Primary Prevention Tactics
			Nutrition: Eat Right for Your Bones
			Physical Activity: Use It or Lose It
			Fall Prevention
		Secondary Prevention
			Secondary Prevention Tactics
	9.7: Deficiency, Supplementation, and Choices
		Calcium Supplements: Which One to Buy?
			Beware of Lead
			Diet, Supplements, and Chelated Supplements
		The Calcium Debate
		Other Choices That Affect Bone Health
			Too Much Soda
			A Lactose-Free Diet
		Bone Health: A Firm Foundation
	9.8: End-of-Chapter Exercises
	Endnotes
Chapter 10: Nutrients Important for Metabolism and Blood Function
	10.1: Blood’s Function in the Body and in Metabolism Support
		What Makes Up Blood and How Do These Substances Support Blood Function?
			Nutrients In
			Wastes Out
			Blood’s Importance to the Rest of the Body
			What Makes Blood Healthy?
		What Can Blood Tests Tell You About Your Health?
	10.2: Metabolism Overview
		Catabolism: The Breakdown
		Anabolism: The Building
			Energy Storage
	10.3: Vitamins Important for Metabolism and for Blood Function
		Vitamins: Functions in Catabolic Pathways, Anabolic Pathways, and Blood
			Thiamine (Vitamin B1)
			Riboflavin (Vitamin B2)
			Niacin (Vitamin B3)
			Pantothenic Acid (Vitamin B5)
			Pyridoxine (Vitamin B6)
			Biotin (Vitamin B7 or Vitamin H)
			Folate (Vitamin B9)
			Cobalamin (Vitamin B12)
			Dietary Reference Intakes and Sources of B Vitamins
			Dietary Sources Rich in Folate and Vitamin B12
			Vitamin K: Functions in Metabolism and Blood
			Dietary Reference Intakes and Sources of Vitamin K
	10.4: Minerals Important for Metabolism and for Blood Function
		Minerals: Functions in Catabolic Pathways, Anabolic Pathways, and Blood Function
			Magnesium
			Iron
			Zinc
			Iodine
			Selenium
			Copper
			Manganese
			Chromium
			Dietary Reference Intakes for Minerals and Dietary Sources
			Bioavailability
	10.5: Iron Deficiency Anemia
		Iron Deficiency Anemia: Signs, Symptoms, and Treatment
		Iron Deficiency: A Worldwide Nutritional Health Problem
			At-Risk Populations
		Preventing Iron Deficiency Anemia
	10.6: End-of-Chapter Exercises
	Endnotes
Chapter 11: Energy Balance and Body Weight
	11.1: Body Mass Index, Body Fat Content, and Fat Distribution
		Body Mass Index: How to Measure It, and Its Limitations
			Calculating BMI
			Limitations of BMI
		Body Fat and Its Distribution
			Measuring Body Fat Content
			Measuring Fat Distribution
	11.2: Theories for Energy Balance
		Calculated Energy Balance versus Calorie Quality
		Maintenance of Weight, Energy in versus Energy Out
			Estimating Energy Requirement
			Estimating Caloric Intake
			Total Energy Expenditure (Output)
			How to Calculate Total Energy Expenditure
		Factors Affecting Energy Intake
			Physiological and Genetic Influences
			Psychological/Behavioral Influences
		Factors Affecting Energy Expenditure
			Physiological and Genetic Influences
			Psychological/Behavioral Influence
	11.3: Too Much Weight: Are There Health Risks?
		Health at Every Size®
		Weight Loss Research
	11.4: Risks of Being Underweight and Eating Disorders
		Health Risks of Being Underweight
		Anorexia Nervosa
		Bulimia
		Binge Eating Disorder
		Other Eating Disorders
	11.5: Dietary, Behavioral, and Physical Activity Recommendations for Health
		Evidence-Based Dietary Recommendations
		Evidence-Based Physical Activity Recommendations
		Health at Every Size® Recommendations
	11.6: End-of-Chapter Exercises
	Endnotes
Chapter 12: Nutrition through the Life Cycle: From Pregnancy to the Toddler Years
	12.1: The Human Life Cycle
		Nutrition and Early Development
			Prenatal Development
			Infancy
			The Toddler Years
	12.2: Pregnancy and Nutrition
		The Early Days of Pregnancy
			Weight Gain during Pregnancy
			Weight Loss after Pregnancy
		Nutritional Requirements
			Energy
			Carbohydrates
			Protein
			Fat
			Fiber
			Fluids
			Vitamins and Minerals
		Guide to Eating during Pregnancy
			Foods to Avoid
			Foodborne Illness
			Food Contaminants
		Physical Activity during Pregnancy
		Common Discomforts during Pregnancy
			Nausea and Vomiting
			Food Cravings and Aversions
		Complications during Pregnancy
			Gestational Hypertension
			Gestational Diabetes
	12.3: Infancy and Nutrition
		Infancy (Birth to Age One)
		Nutritional Requirements
			Energy
			Macronutrients
			Micronutrients
			Fluids
		Breastfeeding
			Lactation
			Components of Breast Milk
			Colostrum
			Transitional Milk
			Mature Milk
			Diet and Milk Quality
			Benefits of Breastfeeding
			Barriers to Breastfeeding
			Contraindications to Breastfeeding
		Bottle Feeding
		Introducing Solid Foods
			Learning to Self-Feed
		Feeding Problems during Infancy
			Overnutrition
			Food Allergies
			Early Childhood Caries
			Gastroesophageal Reflux
			Diarrhea and Constipation
			Colic
			Newborn Jaundice
	12.4: Nutrition in the Toddler Years
		The Toddler Years (Ages One to Three)
		Nutritional Requirements
			Energy
			Macronutrients
			Micronutrients
		Learning How to Handle Food
		Feeding Problems in the Toddler Years
			High-Risk Choking Foods
			Picky Eaters
			Food Jags
			Early Childhood Dental Caries
			Iron Deficiency Anemia
			Toddler Diarrhea
		Developing Habits
	12.5: End-of-Chapter Exercises
	Endnotes
Chapter 13: Nutrition through the Life Cycle: From Childhood to the Older Adult Years
	13.1: The Human Life Cycle Continues
		Changes during Childhood
		Changes during Puberty
		Changes in Older Adolescence
		Changes in Young Adulthood
		Changes in Middle Age
		Changes in the Older Adult Years
		Changing Needs and Nutrition
	13.2: Childhood and Nutrition
		Childhood (Ages Four to Eight): “Growing Pains”
			Energy
			Macronutrients
			Micronutrients
		Factors Influencing Intake
		Children and Malnutrition
		Children and Vegetarianism
			Types of Vegetarian Diets
		Food Allergies and Food Intolerance
		The Threat of Lead Toxicity
	13.3: Puberty and Nutrition
		The Onset of Puberty (Ages Nine to Thirteen)
			Energy
			Macronutrients
			Micronutrients
	13.4: Older Adolescence and Nutrition
		Adolescence (Ages Fourteen to Eighteen): Transitioning into Adulthood
			Energy
			Macronutrients
			Micronutrients
		Eating Disorders
	13.5: Young Adulthood and Nutrition
		Young Adulthood (Ages Nineteen to Thirty): At Your Peak
			Energy
			Macronutrients
			Micronutrients
			Nutritional Concerns in Young Adulthood
		Gastrointestinal Integrity
	13.6: Middle Age and Nutrition
		Middle Age (Ages Thirty-One to Fifty): Aging Well
			Energy
			Macronutrients and Micronutrients
			Preventive/Defensive Nutrition
		Menopause
	13.7: Old Age and Nutrition
		Older Adulthood (Ages Fifty-One and Older): The Golden Years
			Energy
			Macronutrients
			Micronutrients
		Nutritional Concerns for Older Adults
			Sensory Issues
			Gastrointestinal Problems
			Dysphagia
			The Anorexia of Aging
			Vision Problems
			Neurological Conditions
		Longevity and Nutrition
	13.8: End-of-Chapter Exercises
	Endnotes
Chapter 14: Nutrition and Society: Food Politics and Perspectives
	14.1: The Food Industry
		The Food System
			Food Preservation and Processing
			Food Preservation
			Irradiation
			Food Processing
			The Pros and Cons of Food Processing
			The Impact of the Food Industry on Climate Change
			Food Regulation and Control
			Food Additives
			The Pros and Cons of Food Additives
			The Effect of New Technologies
			Genetically Modified Foods
			Food Enrichment and Fortification
			The Health of the Population
	14.2: The Politics of Food
		Food Politics
			Stakeholders
			Disputes
			The Role of Government
			Food Production, Distribution, and Safety
			The Farm Bill
			Agricultural Subsidies
			Food Sustainability
	14.3: The Issue of Food Security
		Food Security
		Food Insecurity
		Malnutrition
		Hunger
			Groups That Are at Risk for Hunger
			Children
		Government Programs
			The Federal Poverty Level
			USDA Food Assistance Programs
			The Supplemental Nutrition Assistance Program
			The Special Supplemental Nutrition Program for Women, Infants, and Children
			The National School Lunch Program
			Other Food-Assistance Programs for Children
			The Head Start Program
		Other Forms of Assistance
	14.4: Diets around the World
		Comparing Diets
			United States and Canada
			Breakfast in United States and Canada
			Mexico, Central and South America
			Typical Southern and Central American Foods
			Breakfast in Central America
			Europe
			Italy
			France
			Spain
			Breakfast in Europe
			Africa
			Ethiopia
			Central and West Africa
			Breakfast in Africa
			Asia
			India
			China
			Korea
			Japan
			The Middle East
			Breakfast in Asia
		The Diversity of Palates and Habits
			Food Availability
			Income and Consumption
			Family Meals
			Different Ways of Eating
	14.5: End-of-Chapter Exercises
	Endnotes
Chapter 15: Achieving Optimal Health: Wellness and Nutrition
	15.1: Nutrition and Health
		Dietary Food Trends
			Functional Foods
			Holistic Nutrition
			Popular Diets
			The DASH Diet
			The Mediterranean Diet
			The Gluten-Free Diet
			Low-Carb Diets
			Vegetarian and Vegan Diets
		Food Supplements and Food Replacements
			Before Taking Supplements
	15.2: Fitness and Health
		The Essential Elements of Physical Fitness
		Metabolic Fitness
		Keeping Fit: The Benefits of Physical Activity
			Physical Benefits
			Mental and Emotional Benefits
			Changing to a More Active Lifestyle
	15.3: Threats to Health
		Chronic Diseases
			The Risk Factors of Chronic Disease
			Cardiovascular Disease
			Steps to Reducing the Risk of Cardiovascular Disease
			Hypertension
			Steps to Reducing the Risk of High Blood Pressure
			Cancer
			Steps to Reducing the Risk of Cancer
			Diabetes
			Steps to Reducing the Risk of Diabetes
		Food: The Best Medicine
	15.4: Foodborne Illness and Food Safety
		The Major Types of Foodborne Illness
			Food Infection
			The Reproduction of Microorganisms
			Food Intoxication
		The Causes of Food Contamination
			Bacteria
			Virus
			Parasitic Protozoa
			Mold Toxins
			Poisonous Mushrooms
			Pesticides
			Pollutants
		Protecting the Public Health
			Efforts on the Governmental Level
			Efforts within the Food Industry
			Efforts on the Consumer Level: What You Can Do
			Buying Food
			Storing Food
			Preparing Food
			Cooking Food
			Serving Food
	15.5: Careers in Nutrition
		Working in Nutrition
		Working toward Tomorrow
	15.6: End-of-Chapter Exercises
	Endnotes
Appendix A: Dietary Reference Intakes Tables
Index