Personal Nutrition

Cover
About the Author
Contents in Brief
Contents
Preface
Chapter 1: The Basics of Understanding Nutrition
	1.1 The Nutrients in Foods
	1.2 Nutrition and Health Promotion
	1.3 A National Agenda for Improving Nutrition and Health
	1.5 Understanding Our Food Choices
Chapter 2: The Pursuit of a Healthy Diet
	2.1 The ABCs of Eating for Health
	2.2 Nutrient Recommendations
	2.3 The Challenge of Dietary Guidelines
	2.4 Introducing the MyPlate Food Planning Tool
	2.5 How Well Do We Eat?
	2.6 More Tools for Diet Planning
Chapter 3: Anatomy for Nutrition's Sake
	3.1 The Digestive System
	3.2 Metabolism: Breaking Down Nutrients for Energy
	3.3 Other Systems
Chapter 4: The Carbohydrates: Sugar, Starch, and Fiber
	4.1 Carbohydrate Basics
	4.2 The Simple Carbohydrates: Monosaccharides and Disaccharides
	4.3 The Complex Carbohydrates: Starch and Fiber
	4.4 Guidelines for Choosing Carbohydrates
	4.5 How the Body Handles Carbohydrates
	4.6 Hypoglycemia and Diabetes
	4.7 Sugar and Health
Chapter 5: The Lipids: Fats and Oils
	5.1 A Primer on Fats
	5.2 A Closer View of Fats
	5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
	5.4 How the Body Handles Fat
	5.5 Fat in the Diet
	5.6 Fat Can Be Healthy
Chapter 6: The Proteins and Amino Acids
	6.1 What Proteins Are Made Of
	6.2 The Functions of Body Proteins
	6.3 How the Body Handles Protein
	6.4 Protein Quality of Foods
	6.5 Recommended Protein Intakes
	6.6 Choosing Protein-Rich Foods
Chapter 7: The Vitamins: A Functional Approach
	7.1 Meet the Vitamins
	7.2 The Antioxidant Vitamins
	7.3 Vitamins for Healthy Blood
	7.4 Vitamins for Healthy Bones
	7.5 Vitamins and Energy Metabolism
	7.6 Vitamin-Like Compounds
	7.7 Phytonutrients in Foods: The Phytochemical Superstars
Chapter 8: The Minerals and Water: A Functional Approach
	8.1 The Two Classifications of Minerals
	8.2 Minerals for Healthy Bones
	8.3 Minerals for Healthy Blood
	8.4 Minerals and Energy Metabolism
	8.5 Water, Minerals, and Fluid Balance
Chapter 9: Impact of Fluids and Beverages on Nutritional Health
	9.1 Water
	9.2 Juices
	9.3 Milk
	9.4 Caffeinated Beverages: Coffee, Tea, Cocoa, and Soft Drinks
	9.5 Functional Beverages
	9.6 Alcohol
Chapter 10: Weight Management
	10.1 A Closer Look at Obesity
	10.2 What Is a Healthy Weight?
	10.3 Energy Balance
	10.4 Causes of Obesity
	10.5 Weight Gain and Loss
	10.6 Successful Weight-Loss Strategies
	10.7 Weight-Gain Strategies
	10.8 Breaking Old Habits
Chapter 11: Nutrition for Fueling Fitness & Sport
	11.1 Getting Started on Lifetime Fitness
	11.2 The Components of Fitness
	11.3 Energy for Physical Activity and Sport
	11.4 Fuels for Physical Activity and Sport
	11.5 Protein Needs for Fitness and Sport
	11.6 Hydration Practices for Physical Activity and Sport
	11.7 Vitamins and Minerals Important for Physical Activity and Sport
Chapter 12: The Life Cycle: Conception through the Later Years
	12.1 Pregnancy: Nutrition for the Future
	12.2 Healthy Infants
	12.3 Early and Middle Childhood
	12.4 The Importance of Teen Nutrition
	12.5 Nutrition in Later Life
	12.6 Looking Ahead and Aging Wisely
Chapter 13: Food Safety and the Global Food Supply
	13.1 Foodborne Illnesses and the Agents That Cause Them
	13.2 Safe Food Storage and Preparation
	13.3 Pesticides and Other Environmental Contaminants
	13.4 Food Additives
	13.5 Food Technologies
Appendix A: Aids to Calculations, the Food Lists for Diabetes and Weight Management, and the USDA Healthy Eating Patterns
Appendix B: Canadian Nutrition and Physical Activity Guidelines
Glossary
Index