Nutrition: Science and Applications, 3rd Canadian Edition

Cover
Title Page
Copyright
About the Authors
Preface
Acknowledgements
Brief Contents
Contents
Chapter 1: Nutrition: Food for Health
	Case Study
	1.1 Nutrition and the Canadian Diet
		The Modern Canadian Food Supply
		How Healthy Is the Canadian Diet
	1.2 Food Provides Nutrients
		Classes of Nutrients
		Functions of Nutrients
		Nutrition and Health
		Diet–Gene Interactions
	1.3 Food Choices for a Healthy Diet
		Factors That Affect Food Choices
		Choosing a Healthy Diet
	1.4 Understanding Science Helps Us Understand Nutrition
		The Scientific Method
		What Makes a Good Experiment?
	1.5 Nutrition Research
		Types of Nutrition Studies
		Ethical Concerns in Scientific Study
		Accessing Nutrition Research Information
	1.6 Sorting Out Nutrition Information
		Does the Information Make Sense?
		Where Did the Information Come From?
		Is the Information Based on Well-Designed, Accurately Interpreted Research Studies?
		Who Stands to Benefit?
		Has It Stood the Test of Time?
	Case Study Outcome
	Applications
	Summary
	References
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
	Case Study
	2.1 Nutrition Recommendations for the Canadian Diet
		Early Nutrition Recommendations
		Nutrition Recommendations in Canada
	2.2 Dietary Reference Intakes
		Nutrient Recommendations
		Energy Recommendations
		Applications of the Dietary Reference Intakes
		Chronic Disease Risk Reduction Intakes (CDRR)
	2.3 Canada’s Food Guide 2019
		Canada’s Dietary Guidelines
		The Revision of Canada’s Food Guide
		2019 Canada’s Food Guide
		History of Canada’s Food Guides
		Canada’s Healthy Eating Pattern
		Canada’s Food Guide for First Nations, Inuit, and Métis
	2.4 Other Food Guides and Dietary Patterns
		Other National Food Guides
		The Mediterranean Diet
		Diabetes Canada: Just the Basics and Beyond the Basics
	2.5 Food and Natural Health Product Labels
		Food Labels
		Front-of-Package Nutrition Labelling
		Health Claims
		Interactive Tools to Help Canadians Understand Nutrition Labelling
		Natural Health Products Labelling
	2.6 Assessing Nutritional Health
		Individual Nutritional Health
		Nutritional Health of the Population
	Case Study Outcome
	Applications
	Summary
	References
Chapter 3: Digestion, Absorption, and Metabolism
	Case Study
	3.1 Food Becomes Us
		Atoms and Molecules
		Cells, Tissues, and Organs
		Organ Systems
	3.2 An Overview of the Digestive System
		Structure of the Gastrointestinal Tract
		Digestive Secretions
		Regulation of Gastrointestinal Function
		The Gastrointestinal Tract and Barrier Function
	3.3 Digestion and Absorption
		Sights, Sounds, and Smells
		Mouth
		Pharynx
		Esophagus
		Stomach
		Small Intestine
		Large Intestine
	3.4 Digestion and Health
		How the Microbiota Influences Health and Disease
		Common Digestive Problems
		Alternate Feeding Methods
		The Digestive System Throughout Life
	3.5 Transporting Nutrients to Body Cells
		The Cardiovascular System
		The Hepatic Portal Circulation
		The Lymphatic System
		Body Cells
	3.6 Metabolism of Nutrients: An Overview
		Metabolic Pathways
		Producing ATP
		Synthesizing New Molecules
	3.7 Elimination of Metabolic Wastes
		Lungs and Skin
		Kidneys
	Case Study Outcome
	Applications
	Summary
	References
Chapter 4: Carbohydrates: Sugars, Starches, and Fibre
	Case Study
	4.1 Carbohydrates in the Canadian Diet
		Carbohydrate Processing: Unrefined and refined
		Free and Added Sugars
		Which Carbohydrates are Canadians Eating?
	4.2 The Chemistry of Carbohydrates
		Monosaccharides and Disaccharides
		Polysaccharides
	4.3 Carbohydrates in the Digestive Tract
		Digestible Carbohydrates
		Lactose Intolerance
		Indigestible Carbohydrates
	4.4 Carbohydrates in the Body
		Using Carbohydrate to Provide Energy
		Carbohydrate and Protein Breakdown
		Carbohydrate and Fat Breakdown
	4.5 Blood-Glucose Regulation, Diabetes and Hypoglycemia
		Glycemic Response
		Hormones that Regulate Blood Glucose
		Glycemic Index and Glycemic Load
		Diabetes
		Hypoglycemia
	4.6 Carbohydrates and Health
		Carbohydrates and Diabetes
		Dental Caries
		Sugar and Attention Deficit Hyperactivity Disorder
		Do Carbohydrates Affect Body Weight
		Carbohydrates and Heart Disease
		Indigestible Carbohydrates and Bowel Disorders
		Indigestible Carbohydrates and Colon Cancer
	4.7 Meeting Carbohydrate Recommendations
		Types of Carbohydrate Recommendations
		Tools for Assessing Carbohydrate Intake
		Translating Recommendations into Healthy Diets
		Non-Nutritive Sweeteners
	Case Study Outcome
	Applications
	Summary
	References
Focus On 1: Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management
	Case Study: Samantha and Robert
	F1.1 Using Beyond the Basics
		Introduction to Beyond the Basics
		Components of Beyond the Basics
		The Beyond the Basics Food Groups
		Meal Planning with Beyond the Basics
	Case Study Outcome
Chapter 5: Lipids
	Case Study
	5.1 Fat in the Canadian Diet
		Canada’s Fat Intake
		How Fat Intake Affects Health
	5.2 Types of Lipid Molecules
		Triglycerides and Fatty Acids
		Phospholipids
		Sterols
	5.3 Lipids in the Digestive Tract
	5.4 Lipid Transport in the Body
		Transport from the Small Intestine
		Transport from the Liver
		Reverse Cholesterol Transport
	5.5 Lipid Functions in the Body
		Structure and Lubrication
		Regulation
		ATP Production
		Integration of Fat and Carbohydrate Metabolism
	5.6 Lipids and Health
		Essential Fatty Acid Deficiency
		Cardiovascular Disease
		Dietary Fat and Cancer
		Dietary Fat and Obesity
	5.7 Meeting Recommendations for Fat Intake
		Types of Lipid Recommendations
		Tools for Assessing Fat Intake
		Dietary Patterns and the Intake of Healthy Fats
		Reduced-Fat Foods
	Case Study Outcome
	Applications
	Summary
	References
Focus On 2: Alcohol
	Introduction
	F2.1 What’s in Alcoholic Beverages
	F2.2 Absorption, Transport, and Excretion of
 Alcohol
	F2.3 Alcohol Metabolism
		Alcohol Dehydrogenase
		Microsomal Ethanol-Oxidizing System
		Alcohol Metabolism in the Colon
	F2.4 Adverse Effects of Alcohol Consumption
		Acute Effects of Alcohol Consumption
		Alcoholism: Chronic Effects of Alcohol Use
	F2.5 Benefits of Alcohol Consumption
		Moderate Drinking and Cardiovascular Disease
	F2.6 Balancing the Risks and Benefits of Alcohol
	Assessing the Overall Risk of Alcohol Consumption
	Canada’s Low-Risk Alcohol Drinking Guidelines
	References
Chapter 6: Proteins and Amino Acids
	Case Study
	6.1 Protein in the Canadian Diet
		Sources of Dietary Protein
		Nutrients Supplied by Animal and Plant Foods
	6.2 Protein Molecules
		Amino Acid Structure
		Protein Structure
	6.3 Protein in the Digestive Tract
		Protein Digestion
		Amino Acid Absorption
		Protein Digestion and Food Allergies
	6.4 Protein in the Body
		Protein Turnover
		Protein Synthesis
		Synthesis of Nonprotein Molecules
		ATP Production
		Protein Functions
	6.5 Protein, Amino Acids, and Health
		Protein Deficiency
		Protein Excess
		Proteins and Amino Acids That May Cause Harm
	6.6 Meeting Protein Needs
		Determining Protein Requirements
		The RDA for Protein
		A Range of Healthy Protein Intakes
		Estimating Protein Intake
		Considering Protein Quality
		Translating Recommendations into Healthy Diets
	6.7 Meeting Needs with a Vegetarian Diet
		Types of Vegetarian Diets
		Benefits of Vegetarian Diets
		Nutrients at Risk in Vegetarian Diets
		Vegetarians and Canada’s Food Guide
	Case Study Outcome
	Applications
	Summary
	References
Chapter 7: Energy Balance and Weight Management
	Case Study
	7.1 The Obesity Epidemic
	7.2 Exploring Energy Balance
		Energy In: Kcalories Taken in as Food
		Energy Out: Kcalories Used by the Body
		Energy Stores
	7.3 Estimating Energy Needs
		Measuring Energy Expenditure
		Recommendations for Energy Intake
	7.4 Body Weight and Health
		Excess Body Fat and Disease Risk
		Psychological and Social Consequences of Obesity
		Health Implications of Being Underweight
	7.5 Guidelines for a Healthy Body Weight
		Lean versus Fat Tissue
		Assessing Body Composition
		Body Mass Index
		Location of Body Fat
	7.6 Regulation of Energy Balance
		Obesity Genes
		Mechanisms for Regulating Body Weight
		How Genes and Metabolism Influence Body Weight
	7.7 Why Are Canadians Getting Heavier?: Genes versus Lifestyle
		Lifestyle and Rising Obesity Rates
	7.8 Achieving and Maintaining a Healthy Body Weight
		Supporting the Achievement of a Healthy Body Weight
		Who Should Lose Weight?
		Weight-loss Goals and Guidelines
		Suggestions for Weight Gain
	7.9 Diets, Diets, Everywhere
		Selecting a Diet Program
		Low-kcalorie Diets
		Prepared Meals and Drinks
		Low-fat Diets
		Low-carbohydrate Diets
		Intermittent Fasting
		Gluten-free Diets
		Overall Effectiveness of Weight-loss Diets
		Health at Every Size (HEAS
	7.10 Weight-loss Drugs and Surgery
		Drugs and Supplements
		Bariatric Surgery
	Case Study Outcome
	Applications
	Summary
	References
Focus On 3: Obesity, Metabolism, and Disease Risk
	Introduction
	F3.1 Obesity and Type 2 Diabetes
		Obesity, Insulin Resistance, and Beta-cell Dysfunction
		Comparison of Insulin-sensitive and Insulin-resistant States
		Obesity and the Development of Type
		Diabetes
	F3.2 Obesity and Cardiovascular Disease
		Normal Lipoprotein Metabolism
		Lipoprotein Metabolism when VLDL Levels in the Blood Are High
	F3.3 Obesity and Cancer
		Obesity, Insulin, and Estrogen
		Obesity, Colon Cancer, and Breast Cancer
	F3.4 Obesity and Other Diseases
		Gallbladder Disease
		Sleep Apnea
		Joint Disorders
	References
Chapter 8: The Water-Soluble Vitamins
	Case Study
	8.1 What Are Vitamins?
		Vitamins in the Canadian Diet
		Understanding Vitamin Needs
		Understanding Vitamin Functions
	8.2 Thiamin
		Thiamin in the Diet
		Thiamin in the Body
		Recommended Thiamin Intake
		Thiamin Deficiency
		Thiamin Toxicity
		Thiamin Supplements
	8.3 Riboflavin
		Riboflavin in the Diet
		Riboflavin in the Body
		Recommended Riboflavin Intake
		Riboflavin Deficiency
		Riboflavin Toxicity
		Riboflavin Supplements
	8.4 Niacin
		Niacin in the Diet
		Niacin in the Body
		Recommended Niacin Intake
		Niacin Deficiency
		Niacin Toxicity
		Niacin Supplements
	8.5 Biotin
		Biotin in the Diet
		Biotin in the Body
		Recommended Biotin Intake
		Biotin Deficiency and Toxicity
	8.6 Pantothenic Acid
		Pantothenic Acid in the Diet
		Pantothenic Acid in the Body
		Recommended Pantothenic Acid Intake
		Pantothenic Acid Deficiency and Toxicity
	8.7 Vitamin B6
		Vitamin B6 in the Diet
		Vitamin B6 in the Body
		Recommended Vitamin B6 Intake
		Vitamin B6 Deficiency
		Vitamin B6, B12, Folate, and the Homocysteine Hypothesis
		Vitamin B6 Supplements and Toxicity
	8.8 Folate or Folic Acid
		Folate in the Diet and the Digestive Tract
		Folate in the Body
		Recommended Folate Intake
		Folate Deficiency
		Folate and the Risk of Neural Tube Defects
		Folate and Cancer
		Folate Toxicity
	8.9 Vitamin B12
		Vitamin B12 in the Diet
		Vitamin B12 in the Digestive Tract
		Vitamin B12 in the Body
		Recommended Vitamin B12 Intake
		Vitamin B12 Deficiency
		Vitamin B12 Toxicity and Supplements
	8.10 Vitamin C
		Vitamin C in the Diet
		Vitamin C in the Body
		Recommended Vitamin C Intake
		Vitamin C Deficiency
		Vitamin C Toxicity
		Vitamin C Supplements
	8.11 Choline
	Case Study Outcome
	Applications
	Summary
	References
Chapter 9: The Fat-Soluble Vitamins
	Case Study
	9.1 Fat-Soluble Vitamins in the Canadian Diet
	9.2 Vitamin A
		Vitamin A in the Diet
		Vitamin A in the Digestive Tract
		Vitamin A in the Body
		Recommended Vitamin A Intake
		Vitamin A Deficiency: A World Health Problem
		Vitamin A Toxicity and Supplements
	9.3 Vitamin D
		Vitamin D in the Diet
		Vitamin D in the Body
		Recommended Vitamin D Intake
		Vitamin D Deficiency
		Vitamin D Supplements
		Vitamin D Toxicity
	9.4 Vitamin E
		Vitamin E in the Diet
		Vitamin E in the Body
		Recommended Vitamin E Intake
		Vitamin E Deficiency
		Vitamin E Supplements and Toxicity
	9.5 Vitamin K
		Vitamin K in the Diet
		Vitamin K in the Body
		Recommended Vitamin K Intake
		Vitamin K Deficiency
		Vitamin K Toxicity and Supplements
	Case Study Outcome
	Applications
	Summary
	References
Focus On 4: Phytochemicals
	Introduction
	F4.1 Phytochemicals in the Canadian Diet
		Carotenoids
		Polyphenols and Phytoestrogens
		Indoles, Isothiocyanates, and Alliums
	F4.2 Choosing a Phytochemical-rich Diet
		Have Plenty of Vegetables and Fruit
		Choose Whole Grain Foods
		Eat Protein Foods, Especially Plant-based Proteins
		What about Added Phytochemicals?
	References
Chapter 10: Water and the Electrolytes
	Case Study
	10.1 Water: The Internal Sea
		Functions of Water in the Body
		Distribution of Body Water
		Water Balance
		Recommended Water Intake
		Water Deficiency: Dehydration
		Water Intoxication: Overhydration
	10.2 Electrolytes: Salts of the Internal Sea
		Sodium, Potassium, and Chloride in the Canadian Diet
		Sodium, Potassium, and Chloride in the Body
		Recommended Sodium, Chloride, and Potassium Intakes
		Electrolyte Deficiency
		Electrolyte Toxicity
		Other Electrolytes
	10.3 Hypertension
		What Causes Hypertension?
		Factors That Affect the Risk of Hypertension
		Diet and Blood Pressure
		Sodium Reduction Strategy for Canada
		Choosing a Diet and Lifestyle to Prevent Hypertension
	Case Study Outcome
	Applications
	Summary
	References
Chapter 11: Major Minerals and Bone  Health
	Case Study
	11.1 What Are Minerals?
		Minerals in the Canadian Diet
		Understanding Mineral Needs
	11.2 Calcium
		Calcium in the Diet
		Calcium in the Digestive Tract
		Calcium in the Body
		Recommended Calcium Intake
		Calcium Deficiency and Toxicity
	11.3 Calcium and Bone Health
		Bone: A Living Tissue
		Osteoporosis
		Preventing and Treating Osteoporosis
	11.4 Phosphorus
		Phosphorus in the Diet
		Phosphorus in the Digestive Tract
		Phosphorus in the Body
		Recommended Phosphorus Intake
		Phosphorus Deficiency
		Phosphorus Toxicity
	11.5 Magnesium
		Magnesium in the Diet
		Magnesium in the Digestive Tract
		Magnesium in the Body
		Recommended Magnesium Intake
		Magnesium Deficiency
		Magnesium Toxicity and Supplements
	11.6 Sulfur
	Case Study Outcome
	Applications
	Summary
	References
Focus On 5: Natural Health  Products
	Introduction
	F5.1 What Is a Natural Health Product
		Licensing Natural Health Products
		Natural Health Product Labels
	F5.2 Macronutrient Supplements
		Amino Acids
		Fatty Acids
	F5.3 Substances Made in the Body
		Enzyme Supplements
		Hormone Supplements
		Coenzyme Supplements
		Supplements Containing Structural
 and Regulatory Molecules
	F5.4 Phytochemical Supplements
		Carotenoids
		Flavonoids
	F5.5 Herbal Supplements
		Garlic
		Echinacea
		Ginseng
		Ginkgo Biloba
		St. John’s Wort
	References
Chapter 12: The Trace Elements
	Case Study
	12.1 Trace Elements in the Canadian Diet
	12.2 Iron (Fe)
		Iron in the Diet
		Iron in the Digestive Tract
		Iron in the Body
		Recommended Iron Intake
		Iron Deficiency
		Iron Toxicity
		Meeting Iron Needs: Consider the Total
 Diet
	12.3 Zinc (Zn)
		Zinc in the Diet
		Zinc in the Digestive Tract
		Zinc in the Body
		Recommended Zinc Intake
		Zinc Deficiency
		Zinc Toxicity
		Zinc Supplements
	12.4 Copper (Cu)
		Copper in the Diet
		Copper in the Digestive Tract
		Copper in the Body
		Recommended Copper Intake
		Copper Deficiency
		Copper Toxicity
	12.5 Manganese (Mn)
		Manganese in the Body
		Recommended Manganese Intake
		Manganese Deficiency and Toxicity
	12.6 Selenium (Se)
		Selenium in the Diet
		Selenium in the Body
		Recommended Selenium Intake
		Selenium Deficiency
		Selenium Toxicity
		Selenium Supplements
	12.7 Iodine (I)
		Iodine in the Diet
		Iodine in the Body
		Recommended Iodine Intake
		Iodine Deficiency
		Iodine Toxicity
	12.8 Chromium (Cr)
		Chromium in the Diet
		Chromium in the Body
		Recommended Chromium Intake
		Chromium Deficiency
		Chromium Supplements and Toxicity
	12.9 Fluoride (F)
		Fluoride in the Diet
		Fluoride in the Body
		Recommended Fluoride Intake
		Fluoride Deficiency
		Fluoride Toxicity
	12.10 Molybdenum (Mo)
	12.11 Other Trace Elements
	Case Study Outcome
	Applications
	Summary
	References
Focus On 6: Integrating Nutrient Function in the Body
	Introduction
	F6.1 Nutrient Function at the Cellular Level
		Nutrients, DNA, and Gene Expression
		Nutrients and Energy Metabolism
		Nutrients and Antioxidant Activity
		Nutrients, Fluid Balance, and the Cell Membrane
	F6.2 Nutrient Function in Organ Systems
		Nutrients and the Central Nervous System
		Nutrients and the Immune System
		Nutrients, Blood, and the Circulatory System
		Nutrients and the Skeletal System
	References
Chapter 13: Nutrition and Physical Activity
	Case Study
	13.1 Exercise, Fitness, and Health
		Exercise Improves Fitness
		Health Benefits of Exercise
	13.2 Exercise Recommendations
		Canadian Physical Activity Guidelines
		Exercise Recommendations for Children
		Planning an Active Lifestyle
	13.3 Fuelling Exercise
		The Effect of Exercise Duration
		The Effect of Exercise Intensity
		The Effect of Training
	13.4 Energy and Nutrient Needs for Physical Activity
		Energy Needs
		Carbohydrate, Fat, and Protein Needs
		Vitamin and Mineral Needs
	13.5 Fluid Needs for Physical Activity
		Dehydration
		Heat-related Illness
		Hyponatremia
		Recommended Fluid Intake for Exercise
	13.6 Food and Drink to Maximize Performance
		Maximizing Glycogen Stores
		What to Eat before Exercise
		What to Eat during Exercise
		What to Eat after Exercise
	13.7 Ergogenic Aids: Do Supplements Enhance Athletic
 Performance
		Vitamin Supplements
		Mineral Supplements
		Protein Supplements
		Amino Acid Supplements
		Supplements to Enhance Short, Intense
 Performance
		Supplements to Enhance Endurance
		Other Supplements
		The Impact of Diet versus Supplements
	Case Study Outcome
	Applications
	Summary
	References
Chapter 14: Nutrition During Pregnancy and Lactation
	Case Study
	14.1 The Physiology of Pregnancy
		Prenatal Growth and Development
		Changes in the Mother
		Discomforts of Pregnancy
		Complications of Pregnancy
	14.2 The Nutritional Needs of Pregnancy
		Preconception Nutrition
		Energy Needs During Pregnancy
		Protein, Carbohydrate, and Fat
 Recommendations
		Water and Electrolyte Needs
		Micronutrient Needs During Pregnancy
		Meeting Nutrient Needs with Food and
 Supplements
	14.3 Factors That Increase the Risks of Pregnancy
		Maternal Nutritional Status
		Maternal Health Status
		Exposure to Toxic Substances
		Reaching Canadian Mothers at Risk
	14.4 Lactation
		The Physiology of Lactation
		Maternal Nutrient Needs During Lactation
	14.5 The Nutritional Needs of Infancy
		Energy Needs During Infancy
		Fat Recommendations
		Carbohydrate Intake
		Protein Requirements
		Water Needs
		Micronutrient Needs of Infants
		Assessing Infant Growth
	14.6 Feeding the Newborn
		Meeting Nutrient Needs with Breastfeeding
		Meeting Nutrient Needs with Bottle-feeding
	Case Study Outcome
	Applications
	Summary
	References
Chapter 15: Nutrition from Infancy to  Adolescence
	Case Study
	15.1 Starting Right for a Healthy Life
		What Are Canadian Children Eating
		The Health of Canadian Children
		Healthy Eating Is Learned for Life
	15.2 Nourishing Infants, Toddlers, and Young
 Children
		Monitoring Growth
		Nutrient Needs of Infants and Children
		Feeding Infants
		Feeding Children
	15.3 Nutrition and Health Concerns in Children
		Dental Caries
		Diet and Hyperactivity
		Lead Toxicity
		Childhood Obesity
	15.4 Adolescents
		The Changing Body: Sexual Maturation
		Adolescent Nutrient Needs
		Meeting Adolescent Nutrient Needs
	15.5 Special Concerns of Teenagers
		Vegetarian Diets
		Eating for Appearance and Performance
		Oral Contraceptive Use
		Teenage Pregnancy
		Tobacco Use
		Alcohol Use
	Case Study Outcome
	Applications
	Summary
	References
Focus On 7: Eating Disorders
	Introduction
	F7.1 What Are Eating Disorders?
	F7.2 What Causes Eating Disorders?
		The Role of Genetics
		Psychological Characteristics
		Sociocultural Messages about the Ideal Body
	F7.3 Anorexia Nervosa
		Psychological Issues
		Anorexic Behaviours
		Physical Symptoms of Anorexia Nervosa
		Treatment
	F7.4 Bulimia Nervosa
		Psychological Issues
		Bulimic Behaviours
		Physical Complications of Bulimia Nervosa
		Treatment
	F7.5 Binge-eating Disorder
	F7.6 Eating Disorders in Special Groups
		Eating Disorders in Men
		Eating Disorders during Pregnancy
		Eating Disorders in Children
		Eating Disorders in Athletes
		Eating Disorders and Diabetes
	F7.7 Preventing and Getting Treatment for Eating
 Disorders
		Recognizing the Risks
		Getting Help for a Friend or Family Member
		Reducing the Prevalence of Eating Disorders
	References
Chapter 16: Nutrition and Aging: The Adult Years
	Case Study
	16.1 What Is Aging?
		How Long Can Canadians Expect to Live?
		How Long Can Canadians Expect to Be Healthy?
	16.2 What Causes Aging?
		Programmed Cell Death
		Wear and Tear
		Genetics, Environment, and Lifestyle
	16.3 Nutritional Needs and Concerns of Older Adults
		Maintaining Health throughout Adulthood
		Energy and Macronutrient Needs
		Micronutrient Needs
	16.4 Factors That Increase the Risk of Malnutrition
		Physiological Changes
		Acute and Chronic Illness
		Economic, Social, and Psychological
 Factors
	16.5 Keeping Older Adults Healthy
		A Healthy Diet Plan for Older Adults
		Physical Activity for Older Adults
		Preventing Food Insecurity
		Nutrition Programs for the Elderly
	Case Study Outcome
	Applications
	Summary
	References
Chapter 17: Food Safety
	Case Study
	17.1 How Can Food Make Us Sick?
		What Is Foodborne Illness?
		How Does Food Get Contaminated?
		When Do Contaminants Make Us Sick?
	17.2 Keeping Food Safe
		The Government’s Role
		The Role of Food Manufacturers and Retailers
		The Role of the Consumer
	17.3 Pathogens in Food
		Bacteria
		Viruses
		Moulds
		Parasites
		Prions
		Reducing the Risk of Microbial Foodborne Illness
	17.4 Chemical Contaminants in Food
		Risks and Benefits of Pesticides
		Antibiotics and Hormones in Food
		Contamination from Industrial Wastes
		Choosing Wisely to Reduce Risk
	17.5 Food Technology
		High and Low Temperatures
		Food Irradiation
		Food Packaging
		Food Additives
	Case Study Outcome
	Applications
	Summary
	References
Focus On 8: Biotechnology
	Introduction
	F8.1 How Does Biotechnology Work?
		Genetics: From Genes to Traits
		Methods of Biotechnology
		Is Genetic Modification Really New?
	F8.2 Applications of Modern Biotechnology
		Increasing Crop Yields
		Improving Nutritional Quality
		Advancing Food Quality and Processing
		Enhancing Food Safety
		Improving Animal and Seafood Production
		Combating Human Disease
	F8.3 Safety and Regulation of Genetically Modified
 Foods
		Consumer Safety
		Environmental Concerns
		Regulation of Genetically Engineered Food Products
	References
Chapter 18: World Hunger and Malnutrition
	Case Study
	18.1 The Two Faces of Malnutrition
		Nutrition Transition
		Obesity: A World Health Problem
	18.2 The Cycle of Malnutrition
		Low Birth Weight and Infant Mortality
		Stunting
		Infectious Diseases
		The Double Burden of Malnutrition
	18.3 Causes of Undernutrition
		Food Shortages
		Poor Quality Diets
	18.4 Eliminating Malnutrition
		Providing Enough Food from Sustainable
 Systems
		Ensuring Access to Healthy Food
		Short-term Emergency Aid
	18.5 Hunger at Home
		Who Are the Food Insecure?
		Food Insecurity in Canada’s Indigenous Population
		Causes of Food Insecurity in Canada
		Consequences of Food Insecurity
		Responses to Food Insecurity
		What to Do about Food Insecurity?
	Case Study Outcome
	Applications
	Summary
	References
APPENDIX A: Additional DRI Tables
APPENDIX B: Standards for Body Size
APPENDIX C: Normal Blood Values of Nutritional Relevance
APPENDIX D: Eating Well with Canada’s Food Guide from 2007 to 2019
APPENDIX E: Calculations and Conversions
APPENDIX F: World Health Organization Nutrition Recommendations
APPENDIX G: U.S. Nutrition Recommendations
APPENDIX H Energy Expenditure for Various Activities
APPENDIX I Chemistry, Metabolism, and Structures
APPENDIX J Critical Thinking Answers
GLOSSARY
INDEX