Nutrition Now (with Interactive Learning Guide)

Front Cover......Page 1
Title Page......Page 4
Copyright......Page 5
Contents......Page 7
UNIT 1 Key Nutrition Concepts and Terms......Page 33
The Meaning of Nutrition......Page 34
Nutrition Defined......Page 38
Foundation Knowledge for Thinking about Nutrition......Page 39
Key Terms......Page 52
Notes......Page 53
Feedback for Unit 1......Page 54
UNIT 2 The Inside Story about Nutrition and Health......Page 55
Nutrition in the Context of Overall Health......Page 56
The Nutritional State of the Nation......Page 57
The Importance of Food Choices......Page 59
Our Bodies Haven't Changed......Page 60
Changing Diets, Changing Disease Rates......Page 62
What Should We Eat?......Page 63
Nutrition Surveys: Tracking the American Diet......Page 64
Review Questions......Page 66
Notes......Page 67
Feedback for Unit 2......Page 68
UNIT 3 Ways of Knowing about Nutrition......Page 69
How Do I Know if What I Read or Hear about Nutrition Is True?......Page 70
Why Is There So Much Nutrition Misinformation?......Page 71
How to Identify Nutrition Truths......Page 75
Sources of Reliable Nutrition Information......Page 77
The Methods of Science......Page 78
The Hypothesis: Making the Question Testable......Page 79
The Research Design: Gathering the Right Information......Page 81
Making Sense of the Results......Page 84
Key Terms......Page 86
Media Menu......Page 87
Feedback for Unit 3......Page 88
UNIT 4 Understanding Food and Nutrition Labels......Page 89
Key Elements of Nutrition Labeling Standards......Page 90
Dietary Supplement Labeling......Page 97
Organic Foods......Page 98
The Nutrition Labeling Transition......Page 99
Beyond Nutrition Labels: We Still Need to Think......Page 100
NUTRITION Up Close: Comparison Shopping......Page 101
Review Questions......Page 102
Notes......Page 103
Feedback for Unit 4......Page 104
UNIT 5 Nutrition, Attitudes, and Behavior......Page 105
Origins of Food Choices......Page 106
We Don't Instinctively Know What to Eat......Page 107
The Symbolic Meaning of Food......Page 108
Food Choices Do Change......Page 109
How Do Food Choices Change?......Page 110
Successful Changes in Food Choices......Page 111
Malnutrition and Mental Performance......Page 112
The Future of Diet and Behavior Research......Page 115
Review Questions......Page 116
Notes......Page 117
Feedback for Unit 5......Page 118
UNIT 6 Healthy Diets, Dietary Guidelines, MyPyramid, and More......Page 119
Healthy Eating: Achieving the Balance between Good Taste and Good for You......Page 120
Characteristics of Healthful Diets......Page 121
How Balanced Is the American Diet?......Page 122
Dietary Guidelines for Americans......Page 123
Focus Areas and Key Recommendations......Page 124
Implementation of the Dietary Guidelines......Page 125
MyPyramid.gov: The Web Site......Page 126
The DASH Diet......Page 130
Portion Distortion......Page 131
Can You Still Eat Right When Eating Out?......Page 133
The Slow Food Movement......Page 134
What If You Don't Know How to Cook?......Page 135
Bon Appétit!......Page 136
Key Terms......Page 137
Media Menu......Page 138
Notes......Page 139
NUTRITION Up Close: MyPyramid: A Balancing Act......Page 140
UNIT 7 How the Body Uses Food: Digestion and Absorption......Page 141
How Do Nutrients in Food Become Available for the Body's Use?......Page 142
Digestive Disorders Are Common......Page 147
Lactose Maldigestion and Intolerance......Page 151
Key Terms......Page 153
Media Menu......Page 154
Notes......Page 155
Feedback for Unit 7......Page 156
UNIT 8 Calories! Food, Energy, and Energy Balance......Page 157
Calories Are a Unit of Measure......Page 158
The Body's Need for Energy......Page 159
Where's the Energy in Foods?......Page 162
Most Foods Are a Mixture......Page 163
Energy Density......Page 164
How Is Caloric Intake Regulated by the Body?......Page 165
Keep Calories in Perspective......Page 166
NUTRITION Up Close: Food as a Source of Calories......Page 167
Media Menu......Page 168
Notes......Page 169
Feedback for Unit 8......Page 170
UNIT 9 Obesity to Underweight: The Highs and Lows of Weight Status......Page 171
How Is Weight Status Defined?......Page 172
Health Action: Estimating Normal Weight for Height......Page 173
Most Adults in the United States Weigh Too Much......Page 174
Body Fat and Health: Location, Location, Location......Page 177
Assessment of Body Fat Content......Page 178
What Causes Obesity?......Page 179
Do Obese Children Become Obese Adults?......Page 181
Preventing Obesity in Adults......Page 182
Underweight and Longevity in Adults......Page 183
Size Acceptance......Page 184
Review Questions......Page 186
Notes......Page 187
Feedback for Unit 9......Page 188
UNIT 10 Weight Control: The Myths and Realities......Page 189
Weight Loss versus Weight Control......Page 190
Fad Diets......Page 194
Internet Weight Loss Frauds......Page 195
Physical Activity and Weight Control......Page 196
Obesity Surgery......Page 197
Lap Band Surgery......Page 198
Weight Loss: Making It Last......Page 199
Health Action: Weight-Loss Maintainers Weight Regainers......Page 200
Take Action: Small Steps Can Make a Big Difference......Page 202
Key Terms......Page 203
Media Menu......Page 204
Notes......Page 205
Feedback for Unit 10......Page 206
UNIT 11 Disordered Eating: Anorexia Nervosa, Bulimia, and Pica......Page 207
Anorexia Nervosa......Page 208
Bulimia Nervosa......Page 212
Binge-Eating Disorder......Page 214
Undieting: The Clash between Culture and Biology......Page 215
Geophagia......Page 217
Plumbism......Page 218
NUTRITION Up Close: Eating Attitudes Test......Page 220
Notes......Page 221
Feedback for Unit 11......Page 222
UNIT 12 Useful Facts about Sugars, Starches, and Fiber......Page 223
The Carbohydrates......Page 224
Simple Sugar Facts......Page 225
Take Action: Lower Your Sugar Intake......Page 228
Artificial Sweetener Facts......Page 229
Complex Carbohydrate Facts......Page 232
Glycemic Index of Carbohydrates......Page 236
Health Action: Putting the Fiber into Meals and Snacks......Page 237
NUTRITION Up Close: Does Your Fiber Intake Measure Up?......Page 241
Media Menu......Page 242
Notes......Page 243
Feedback for Unit 12......Page 244
UNIT 13 Diabetes Now......Page 245
The Diabetes Epidemic......Page 246
Type 2 Diabetes......Page 247
Prediabetes......Page 248
Managing Type 2 Diabetes......Page 249
Prevention of Type 2 Diabetes......Page 252
Health Action: Preventing Type 2 Diabetes......Page 253
Managing Type 1 Diabetes......Page 254
Hypoglycemia: The Low Blood Sugar Blues?......Page 255
Diabetes in the Future......Page 256
Key Terms......Page 257
Media Menu......Page 258
Notes......Page 259
Feedback for Unit 13......Page 260
UNIT 14 Alcohol: The Positives and Negatives......Page 261
The Positive......Page 262
The Negative......Page 263
Health Action: Alcohol Poisoning: Facts and Action......Page 264
How the Body Handles Alcohol......Page 265
What Causes Alcoholism?......Page 266
Review Questions......Page 268
Notes......Page 269
Feedback for Unit 14......Page 270
UNIT 15 Proteins and Amino Acids......Page 271
Functions of Protein......Page 272
Proteins Differ in Quality......Page 274
Amino Acid Supplements......Page 275
What Happens When a Diet Contains Too Little Protein?......Page 276
How Much Protein Is Too Much?......Page 278
NUTRITION Up Close: My Protein Intake......Page 279
Review Questions......Page 280
Notes......Page 281
Feedback for Unit 15......Page 282
UNIT 16 Vegetarian Diets......Page 283
Reasons for Vegetarianism......Page 284
What Are the Health Benefits of Vegetarian Diets?......Page 287
Well-Planned Vegetarian Diets......Page 288
Where to Go for More Information on Vegetarian Diets......Page 291
NUTRITION Up Close: Vegetarian Main Dish Options......Page 292
Media Menu......Page 293
Feedback for Unit 16......Page 294
UNIT 17 Food Allergies and Intolerances......Page 295
Adverse Reactions to Foods......Page 296
Diagnosis: Is It a Food Allergy?......Page 300
The Other Tests for Food Allergy......Page 301
Lactose Maldigestion and Intolerance......Page 302
Precautions......Page 303
Take Action: To Prevent Anaphylaxis......Page 304
Key Terms......Page 305
Media Menu......Page 306
Notes......Page 307
Feedback for Unit 17......Page 308
UNIT 18 Fats and Cholesterol in Health......Page 309
Facts about Fats......Page 310
Fats Come in Many Varieties......Page 311
The Omega-6 and Omega-3 Fatty Acids......Page 313
Hydrogenated Fats......Page 315
Take Action: To Consume Enough EPA and DHA from Foods Other than Fish......Page 316
The Contributions of Cholesterol......Page 317
Fat Labeling......Page 318
Recommendations for Fatand Cholesterol Intake......Page 320
NUTRITION Up Close: The Healthy Fats in Your Diet......Page 322
Media Menu......Page 323
Feedback for Unit 18......Page 324
UNIT 19 Nutrition and Heart Disease......Page 325
Declining Rates of Heart Disease......Page 326
What Is Heart Disease?......Page 327
What Causes Atherosclerosis?......Page 328
Who's at Risk for Heart Disease?......Page 330
Health Action: Leading Risk Factors for Heart Disease......Page 331
Modification of Blood Lipid Levels......Page 332
Modification of Chronic Inflammation and Oxidation......Page 334
The Statins......Page 335
Looking toward the Future......Page 336
NUTRITION Up Close: Score Your Diet for Fat......Page 337
Media Menu......Page 338
Notes......Page 339
Feedback for Unit 19......Page 340
UNIT 20 Vitamins and Your Health......Page 341
Vitamin Facts......Page 342
What Do Vitamins Do?......Page 343
Protection from Vitamin Deficiencies and More......Page 350
The Antioxidant Vitamins......Page 353
Preserving the Vitamin Content of Foods......Page 354
Key Terms......Page 361
Media Menu......Page 362
Notes......Page 363
Feedback for Unit 20......Page 364
UNIT 21 Phytochemicals and Genetically Modified Food......Page 365
Phytochemicals: Nutrition Superstars......Page 366
Phytochemicals Work in Groups......Page 368
How Do Phytochemicals Work?......Page 369
Take Action: To select and consume antioxidant-rich vegetables and fruits......Page 371
Genetically Modified Foods......Page 373
GM Foods: Are They Safe and Acceptable?......Page 374
Key Terms......Page 376
Notes......Page 377
Feedback for Unit 21......Page 378
UNIT 22 Diet and Cancer......Page 379
How Does Cancer Develop?......Page 380
What Causes Cancer?......Page 381
Dietary Risk Factors for Cancer: A Closer Look......Page 382
Diet and Cancer Guidelines......Page 384
Eating to Beat the Odds......Page 385
Review Questions......Page 386
Notes......Page 387
Feedback for Unit 22......Page 388
UNIT 23 Good Things to Know about Minerals......Page 389
Getting a Charge out of Minerals......Page 390
Osteoporosis......Page 393
Health Action: Behaviors That Help Prevent Osteoporosis......Page 400
Calcium: Where to Find It......Page 401
The Role of Iron in Hemoglobin and Myoglobin......Page 402
Getting Enough Iron in Your Diet......Page 403
What Does Sodium Do in the Body?......Page 405
Take Action: To reduce high salt intake......Page 408
Key Terms......Page 413
Media Menu......Page 414
Notes......Page 415
Feedback for Unit 23......Page 416
UNIT 24 Dietary Supplements and Functional Foods......Page 417
Dietary Supplements......Page 418
Regulation of Dietary Supplements......Page 419
Vitamin and Mineral Supplements......Page 420
Health Action: Guidelines for Choosing and Using Vitamin and Mineral Supplements......Page 421
Health Action: Considerations for the Use of Herbal Remedies......Page 424
Final Thoughts......Page 426
NUTRITION Up Close: Supplement Use and Misuse......Page 427
Review Questions......Page 428
Notes......Page 429
Feedback for Unit 24......Page 430
UNIT 25 Water Is an Essential Nutrient......Page 431
Water's Roles as an Essential Nutrient......Page 432
The Nature of Our Water Supply......Page 434
Meeting Our Need for Water......Page 436
Water Toxicity......Page 438
Media Menu......Page 439
Feedback for Unit 25......Page 440
UNIT 26 Nutrient–Gene Interactions in Health and Disease......Page 441
Nutrient–Gene Interactions......Page 442
Single-Gene Defects......Page 444
Cancer......Page 445
Genetics of Food Selection......Page 446
Are Gene-Based Designer Diets in Your Future?......Page 447
Key Terms......Page 449
Media Menu......Page 450
Notes......Page 451
Feedback for Unit 26......Page 452
UNIT 27 Nutrition and Physical Fitness for Everyone......Page 453
The "Happy Consequences" of Physical Activity......Page 454
Physical Activity and Fitness......Page 455
Muscle Fuel......Page 458
A Reminder about Water......Page 459
Becoming Physically Fit: What It Takes......Page 460
The Aerobic Fitness Plan......Page 461
Population-Based Physical Activity Recommendations......Page 462
U.S. Fitness: America Needs to Shape Up......Page 464
A Focus on Fitness in Children......Page 465
Review Questions......Page 466
Notes......Page 467
Feedback for Unit 27......Page 468
UNIT 28 Nutrition and Physical Performance......Page 469
Basic Components of Energy Formation during Exercise......Page 470
Glycogen Stores and Performance......Page 472
Protein Need......Page 474
Hydration......Page 475
Body Fat and Weight: Heavy Issues for Athletes......Page 478
Ergogenic Aids: The Athlete's Dilemma......Page 479
Key Terms......Page 483
Media Menu......Page 484
Notes......Page 485
Feedback for Unit 28......Page 486
UNIT 29 Good Nutrition for Life: Pregnancy, Breast-Feeding, and Infancy......Page 487
Unhealthy Starts on Life......Page 488
Critical Periods......Page 489
The Fetal Origins Hypothesis......Page 490
Prepregnancy Weight Status and Prenatal Weight Gain Are Important......Page 491
The Need for Calories and Key Nutrients during Pregnancy......Page 492
What's a Good Diet for Pregnancy?......Page 495
What's So Special about Breast Milk?......Page 497
Is Breast-Feeding Best for All New Mothers and Infants?......Page 498
Nutrition and Breast-Feeding......Page 499
Nutrition and Mental Development......Page 501
Infant Feeding Recommendations......Page 502
The Development of Healthy Eating Habits Begins in Infancy......Page 505
Making Feeding Time Pleasurable......Page 506
Key Terms......Page 507
Media Menu......Page 508
Notes......Page 509
Feedback for Unit 29......Page 510
UNIT 30 Nutrition for the Growing Years: Childhood through Adolescence......Page 511
Characteristics of Growth in Children......Page 512
The Adolescent Growth Spurt......Page 518
Overweight and Type 2 Diabetes: Growing Problems......Page 519
How Do Food Preferences Develop?......Page 520
What's a Good Diet for Children and Adolescents?......Page 522
Early Diet and Later Disease......Page 524
Review Questions......Page 525
Notes......Page 526
Feedback for Unit 30......Page 528
UNIT 31 Nutrition and Health Maintenance for Adults of All Ages......Page 529
You Never Outgrow Your Need for a Good Diet......Page 530
Why the Gains in Life Expectancy?......Page 531
Living in the Bonus Round: Diet and Life Expectancy......Page 532
Breaking the Chains of Chronic Disease Development......Page 533
Nutrient Needs of Middle-Aged and Older Adults......Page 534
Eating Right during Middle Age and the Older Years......Page 536
Key Term......Page 537
Notes......Page 538
Feedback for Unit 31......Page 540
UNIT 32 The Multiple Dimensions of Food Safety......Page 541
How Good Foods Go Bad......Page 542
Antibiotics, Hormones, and Other Substances in Foods......Page 544
Causes and Consequences of Foodborne Illness......Page 545
Other Causes of Foodborne Illnesses......Page 546
Health Action: A Double Whammy......Page 548
The Consumer's Role in Preventing Foodborne Illnesses......Page 549
Take Action: To limit your exposure to potential sources of foodborne illness......Page 553
Review Questions......Page 554
Notes......Page 555
Feedback for Unit 32......Page 556
UNIT 33 Aspects of Global Nutrition......Page 557
State of the World's Health......Page 558
Survivors of Malnutrition......Page 561
Why Do Starvation and Malnutrition Happen?......Page 562
Ending Malnutrition......Page 563
The Future......Page 565
Key Terms......Page 566
Notes......Page 567
Feedback for Unit 33......Page 568
Appendix......Page 569
Appendix A: Table of Food Composition......Page 570
Appendix B: Reliable Sources of Nutrition Information......Page 640
Appendix C: The U.S. Food Exchange System......Page 645
Appendix D: Table of Intentional Food Additives......Page 652
Appendix E: Cells......Page 654
Appendix F: WHO: Nutrition Recommendations Canada: Choice System and Guidelines......Page 656
Glossary......Page 661
Index......Page 668
Credits......Page 679