Understanding Nutrition - Standalone Book

Cover
About the Authors
Brief Contents
Table of Contents
Preface
Acknowledgments
Reviewers of Recent Editions
Chapter 1: An Overview of Nutrition
	1.1 Food Choices
	1.2 The Nutrients
	1.3 The Science of Nutrition
	1.4 Dietary Reference Intakes
	1.5 Nutrition Assessment
	1.6 Diet and Health
	Highlight > 1 Nutrition Information and Misinformation
Chapter 2: Planning a Healthy Diet
	2.1 Principles and Guidelines
	2.2 Diet-Planning Guides
	2.3 Food Labels
	Highlight > 2 Vegetarian Diets
Chapter 3: Digestion, Absorption, and Transport
	3.1 Digestion
	3.2 Absorption
	3.3 The Circulatory Systems
	3.4 The Health and Regulation of the GI Tract
	Highlight > 3 Common Digestive Problems
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
	4.1 The Chemist's View of Carbohydrates
	4.2 Digestion and Absorption of Carbohydrates
	4.3 Glucose in the Body
	4.4 Health Effects and Recommended Intakes of Sugars
	4.5 Health Effects and Recommended Intakes of Starch and Fibers
	Highlight > 4 Carbs, kCalories, and Controversies
Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
	5.1 The Chemist's View of Fatty Acids and Triglycerides
	5.2 The Chemist's View of Phospholipids and Sterols
	5.3 Digestion, Absorption, and Transport of Lipids
	5.4 Lipids in the Body
	5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
	5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
	Highlight > 5 High-Fat Foods-Friend or Foe?
Chapter 6: Protein: Amino Acids
	6.1 The Chemist's View of Proteins
	6.2 Digestion and Absorption of Proteins
	6.3 Proteins in the Body
	6.4 Protein in Foods
	6.5 Health Effects and Recommended Intakes of Protein
	Highlight > 6 Nutritional Genomics
Chapter 7: Energy Metabolism
	7.1 Chemical Reactions in the Body
	7.2 Breaking Down Nutrients for Energy
	7.3 Feasting and Fasting
	Highlight > 7 Alcohol in the Body
Chapter 8: Energy Balance and Body Composition
	8.1 Energy Balance
	8.2 Energy In: The kCalories Foods Provide
	8.3 Energy Out: The kCalories the Body Expends
	8.4 Body Weight and Body Composition
	8.5 Health Risks Associated with Body Weight and Body Fat
	Highlight > 8 Eating Disorders
Chapter 9: Weight Management: Overweight, Obesity, and Underweight
	9.1 Overweight and Obesity
	9.2 Causes of Overweight and Obesity
	9.3 Problems of Overweight and Obesity
	9.4 Aggressive Treatments for Obesity
	9.5 Weight-Loss Strategies
	9.6 Underweight
	Highlight > 9 The Latest and Greatest Weight-Loss
Diet-Again
Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
	10.1 The Vitamins-An Overview
	10.2 The B Vitamins
	10.3 Vitamin C
	Highlight > 10 Vitamin and Mineral Supplements
Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
	11.1 Vitamin A and Beta-Carotene
	11.2 Vitamin D
	11.3 Vitamin E
	11.4 Vitamin K
	Highlight > 11 Antioxidant Nutrients in Disease Prevention
Chapter 12: Water and the Major Minerals
	12.1 Water and the Body Fluids
	12.2 The Minerals-An Overview
	12.3 The Major Minerals
	Highlight > 12 Osteoporosis and Calcium
Chapter 13: The Trace Minerals
	13.1 The Trace Minerals-An Overview
	13.2 The Trace Minerals
	13.3 Contaminant Minerals
	Highlight > 13 Phytochemicals and Functional Foods
Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
	14.1 Fitness
	14.2 Energy Systems and Fuels to Support Activity
	14.3 Vitamins and Minerals to Support Activity
	14.4 Fluids and Electrolytes to Support Activity
	14.5 Diets for Physically Active People
	Highlight > 14 Supplements as Ergogenic Aids
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
	15.1 Nutrition prior to Pregnancy
	15.2 Growth and Development during Pregnancy
	15.3 Maternal Weight
	15.4 Nutrition during Pregnancy
	15.5 High-Risk Pregnancies
	15.6 Nutrition during Lactation
	Highlight > 15 Fetal Alcohol Syndrome
Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
	16.1 Nutrition during Infancy
	16.2 Nutrition during Childhood
	16.3 Nutrition during Adolescence
	Highlight > 16 Childhood Obesity and the Early Development of
Chronic Diseases
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
	17.1 Nutrition and Longevity
	17.2 The Aging Process
	17.3 Energy and Nutrient Needs of Older Adults
	17.4 Nutrition-Related Concerns of Older Adults
	17.5 Food Choices and Eating Habits of Older Adults
	Highlight > 17 Nutrient-Drug Interactions
Chapter 18: Diet and Health
	18.1 Nutrition and Infectious Diseases
	18.2 Nutrition and Chronic Diseases
	18.3 Cardiovascular Disease
	18.4 Hypertension
	18.5 Diabetes Mellitus
	18.6 Cancer
	18.7 Recommendations for Chronic Diseases
	Highlight > 18 Complementary and Alternative Medicine
Chapter 19: Consumer Concerns about Foods and Water
	19.1 Food Safety and Foodborne Illnesses
	19.2 Nutritional Adequacy of Foods and Diets
	19.3 Environmental Contaminants
	19.4 Natural Toxicants in Foods
	19.5 Pesticides
	19.6 Food Additives
	19.7 Consumer Concerns about Water
	Highlight > 19 Food Biotechnology
Chapter 20: Hunger and the Global Environment
	20.1 Hunger in the United States
	20.2 World Hunger
	20.3 Malnutrition
	20.4 Agriculture and the Environment
	Highlight > 20 Environmentally Friendly Food Choices
Appendix A: Cells, Hormones, and Nerves
Appendix B: Basic Chemistry Concepts
Appendix C: Biochemical Structures and Pathways
Appendix D: Measures of Protein Quality
Appendix E: Nutrition Assessment
Appendix F: Estimated Energy Needs
Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management
Appendix H: Aids to Calculation
Appendix I: WHO Nutrition Recommendations
Appendix J: Healthy People 2020
Glossary
Index