Understanding Nutrition

Title
Copyright
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
		Nutrients in Foods and in the Body
		The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein
		The Vitamins
		The Minerals
		Water
	1.3 The Science of Nutrition
		Conducting Research
		Analyzing Research Findings
		Publishing Research
	1.4 Dietary Reference Intakes ( DRI)
		Establishing Nutrient Recommendations
		Establishing Energy Recommendations
		Using Nutrient Recommendations
		Comparing Nutrient Recommendations
	1.5 Nutrition Assessment
		Nutrition Assessment of Individuals
		Nutrition Assessment of Populations
	1.6 Diet and Health
		Chronic Diseases
		Risk Factors for Chronic Diseases
	Highlight 1 > Nutrition Information and Misinformation
Chapter 2: Planning a Healthy Diet
	2.1 Principles and Guidelines
		Diet- Planning Principles
		Dietary Guidelines for Americans
	2.2 Diet- Planning Guides
		USDA Food Patterns
		Food Lists
		Putting the Plan into Action
		From Guidelines to Groceries
	2.3 Food Labels
		The Ingredient List
		Nutrition Facts Panel
		Claims on Labels
		Consumer Education
	Highlight 2 > Plant- Based Diets
Chapter 3: Digestion, Absorption, and Transport
	3.1 Digestion
		Anatomy of the Digestive Tract
		The Muscular Action of Digestion
		The Secretions of Digestion
		The Final Stage
	3.2 Absorption
		Anatomy of the Absorptive System
		A Closer Look at the Intestinal Cells
	3.3 The Circulatory Systems
		The Vascular System
		The Lymphatic System
	3.4 The Health and Regulation of the GI Tract
		Gastrointestinal Microbes
		Gastrointestinal Hormones and Nerve Pathways
		The System at Its Best
	Highlight 3 > Common Digestive Problems
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
	4.1 The Chemist's View of Carbohydrates
		Monosaccharides
		Disaccharides
		Polysaccharides
	4.2 Digestion and Absorption of Carbohydrates
		Carbohydrate Digestion
		Carbohydrate Absorption
		Lactose Intolerance
	4.3 Glucose in the Body
		A Preview of Carbohydrate Metabolism
		The Constancy of Blood Glucose
	4.4 Health Effects and Recommended Intakes of Sugars
		Health Effects of Sugars
		Recommended Intakes of Sugars
		Alternative Sweeteners
	4.5 Health Effects and Recommended Intakes of Starch and Fibers
		Health Effects of Starch and Fibers
		Recommended Intakes of Starch and Fibers
		From Guidelines to Groceries
	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
		Fatty Acids
		Triglycerides
		Characteristics of Solid Fats and Oils
	5.2 The Chemist's View of Phospholipids and Sterols
		Phospholipids
		Sterols
	5.3 Digestion, Absorption, and Transport of Lipids
		Lipid Digestion
		Lipid Absorption
		Lipid Transport
	5.4 Lipids in the Body
		Roles of Triglycerides
		Essential Fatty Acids
		A Preview of Lipid Metabolism
	5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
		Health Effects of Saturated Fats, Trans Fats, and Cholesterol
		Recommended Intakes of Saturated Fat, Trans Fat, and Cholesterol
	5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
		Health Effects of Monounsaturated and Polyunsaturated Fats
		Recommended Intakes of Monounsaturated and Polyunsaturated Fats
		From Guidelines to Groceries
	Highlight 5 > High- Fat Foods— Friend or Foe?
Chapter 6: Protein: Amino Acids
	6.1 The Chemist's View of Proteins
		Amino Acids
		Proteins
	6.2 Digestion and Absorption of Proteins
		Protein Digestion
		Protein Absorption
	6.3 Proteins in the Body
		Protein Synthesis
		Roles of Proteins
		A Preview of Protein Metabolism
	6.4 Protein in Foods
		Protein Quality
		Complementary Proteins
	6.5 Health Effects and Recommended Intakes of Protein
		Health Effects of Protein
		Recommended Intakes of Protein
		From Guidelines to Groceries
		Read Food Labels
		Protein and Amino Acid Supplements
	Highlight 6 > Nutritional Genomics
Chapter 7: Energy Metabolism
	7.1 Chemical Reactions in the Body
	7.2 Breaking Down Nutrients for Energy
		Glucose
		Glycerol and Fatty Acids
		Amino Acids
		The Final Steps of Energy Metabolism
	7.3 Feasting and Fasting
		Feasting— Excess Energy
		The Transition from Feasting to Fasting
		Fasting— Inadequate Energy
		Low- Carbohydrate Diets
	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
		Food Composition
		Food Intake
	8.3 Energy Out: The kCalories the Body Expends
		Components of Energy Expenditure
		Estimating Energy Requirements
	8.4 Body Weight and Body Composition
		Defining Healthy Body Weight
		Body Fat and Its Distribution
	8.5 Health Risks Associated with Body Weight and Body Fat
		Health Risks of Underweight
		Health Risks of Overweight and Obesity
		Other Considerations
	Highlight 8 > Eating Disorders
Chapter 9: Weight Management: Overweight, Obesity, and Underweight
	9.1 Overweight and Obesity
		Fat Cell Development
		Fat Cell Metabolism
		Set- Point Theory
	9.2 Causes of Overweight and Obesity
		Genetics and Epigenetics
		Environment
	9.3 Problems of Overweight and Obesity
		Health Risks
		Perceptions and Prejudices
		Dangerous Interventions
	9.4 Aggressive Treatments for Obesity
		Drugs
		Surgery
		Other Medical Procedures
	9.5 Lifestyle Strategies
		Changes, Losses, and Goals
		Eating Patterns
		Physical Activity
		Environmental Influences
		Behavior and Attitude
		Weight Maintenance
		Prevention
		Community Programs
	9.6 Underweight
		Problems of Underweight
		Weight- Gain Strategies
	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
		Thiamin
		Riboflavin
		Niacin
		Biotin
		Pantothenic Acid
		Vitamin B 6
		Folate
		Vitamin B 12
		Choline
		Nonvitamins
		Interactions among the B Vitamins
	10.3 Vitamin C
		Vitamin C Roles
		Vitamin C Recommendations
		Vitamin C Deficiency
		Vitamin C Toxicity
		Vitamin C Food Sources
	Highlight 10 > Vitamin and Mineral Supplements
Chapter 11: The Fat- Soluble Vitamins: A, D, E, and K
	11.1 Vitamin A and Beta- Carotene
		Vitamin A Roles
		Vitamin A Deficiency
		Vitamin A Toxicity
		Vitamin A Recommendations
		Vitamin A Food Sources
	11.2 Vitamin D
		Vitamin D Roles
		Vitamin D Deficiency
		Vitamin D Toxicity
		Vitamin D Recommendations and Sources
	11.3 Vitamin E
		Vitamin E Roles
		Vitamin E Deficiency
		Vitamin E Toxicity
		Vitamin E Recommendations
		Vitamin E Food Sources
	11.4 Vitamin K
		Vitamin K Roles
		Vitamin K Deficiency
		Vitamin K Toxicity
		Vitamin K Recommendations and Sources
	Highlight 11 > Antioxidant Nutrients in Disease Prevention
Chapter 12: Water and the Major Minerals
	12.1 Water and the Body Fluids
		Distribution and Movement of Body Fluids
		Regulation of Fluid Balance
		Fluid and Electrolyte Imbalance
		Acid– Base Balance
		Water Balance and Recommended Intakes
	12.2 The Minerals— An Overview
	12.3 The Major Minerals
		Sodium
		Chloride
		Potassium
		Calcium
		Phosphorus
		Magnesium
		Sulfur
	Highlight 12 > Osteoporosis and Calcium
Chapter 13: The Trace Minerals
	13.1 The Trace Minerals— An Overview
	13.2 The Trace Minerals
		Iron
		Zinc
		Copper
		Manganese
		Iodine
		Selenium
		Fluoride
		Chromium
		Molybdenum
	13.3 Contaminant Minerals
	Highlight 13 > Phytochemicals and Functional Foods
Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
	14.1 Fitness
		Benefits of Fitness
		Developing Fitness
		The Components of Fitness
		Cardiorespiratory Endurance
		Muscle Strength and Endurance
	14.2 Energy Systems and Fuels to Support Activity
		The Energy Systems of Physical Activity
		Glucose Use during Physical Activity
		Fat Use during Physical Activity
		Protein Use during Physical Activity— and between Times
	14.3 Vitamins and Minerals to Support Activity
		Dietary Supplements
		Iron— A Mineral of Concern
	14.4 Fluids and Electrolytes to Support Activity
		Temperature Regulation
		Sports Drinks
		Poor Beverage Choices: Caffeine and Alcohol
	14.5 Diets for Physically Active People
		Choosing a Diet to Support Fitness
		Meals before and after Competition
	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
		Placental Development
		Fetal Growth and Development
		Critical Periods
	15.3 Maternal Weight
		Weight prior to Conception
		Weight Gain during Pregnancy
		Exercise during Pregnancy
	15.4 Nutrition during Pregnancy
		Energy and Nutrient Needs during Pregnancy
		Common Nutrition- Related Concerns of Pregnancy
	15.5 High- Risk Pregnancies
		The Infant's Birthweight
		Malnutrition and Pregnancy
		Food Assistance Programs
		Maternal Health
		The Mother's Age
		Practices Incompatible with Pregnancy
	15.6 Nutrition during Lactation
		Lactation: A Physiological Process
		Breastfeeding: A Learned Behavior
		Maternal Energy and Nutrient Needs during Lactation
		Maternal Health
		Practices Incompatible with Lactation
	Highlight 15 > Fetal Alcohol Syndrome
Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
	16.1 Nutrition during Infancy
		Energy and Nutrient Needs
		Breast Milk
		Infant Formula
		Special Needs of Preterm Infants
		Introducing Cow's Milk
		Complementary Foods
		Mealtimes with Toddlers
	16.2 Nutrition during Childhood
		Energy and Nutrient Needs
		Hunger and Malnutrition in Children
		The Malnutrition- Lead Connection
		Hyperactivity and " Hyper" Behavior
		Food Allergy and Intolerance
		Childhood Obesity
		Mealtimes at Home
		Nutrition at School
	16.3 Nutrition during Adolescence
		Growth and Development
		Energy and Nutrient Needs
		Food Choices and Health Habits
	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
		Observations of Older Adults
		Manipulation of Diet
	17.2 The Aging Process
		Physiological Changes
		Other Changes
	17.3 Energy and Nutrient Needs of Older Adults
		Water
		Energy and Energy Nutrients
		Vitamins and Minerals
		Dietary Supplements
	17.4 Nutrition- Related Concerns of Older Adults
		Vision
		Arthritis
		The Aging Brain
		Alcohol
	17.5 Food Choices and Eating Habits of Older Adults
		Malnutrition
		Food Assistance Programs
		Meals for Singles
	Highlight 17 > Nutrient- Drug Interactions
Chapter 18: Disease Prevention
	18.1 Nutrition and Infectious Diseases
		The Immune System
		Nutrition and Immunity
		Inflammation and Chronic Diseases
	18.2 Nutrition and Chronic Diseases
	18.3 Cardiovascular Disease
		How Atherosclerosis Develops
		Risk Factors for Coronary Heart Disease
		Recommendations for Reducing Cardiovascular Disease Risk
	18.4 Hypertension
		How Hypertension Develops
		Risk Factors for Hypertension
		Recommendations for Reducing Hypertension Risk
	18.5 Diabetes
		How Diabetes Develops
		Complications of Diabetes
		Dietary Recommendations for Diabetes
	18.6 Cancer
		How Cancer Develops
		Recommendations for Reducing Cancer Risks
	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
		Foodborne Infections and Food Intoxications
		Food Safety in the Marketplace
		Food Safety in the Kitchen
		Food Safety while Traveling
		Advances in Food Safety
	19.2 Nutritional Adequacy of Foods and Diets
		Obtaining Nutrient Information
		Minimizing Nutrient Losses
	19.3 Environmental Contaminants
		Harmfulness of Environmental Contaminants
		Contaminants in the Food Supply
		Guidelines for Consumers
	19.4 Natural Toxins in Foods
	19.5 Pesticides
		Hazards and Regulation of Pesticides
		Monitoring Pesticides
		Consumer Concerns
	19.6 Food Additives
		Regulations Governing Additives
		Intentional Food Additives
		Indirect Food Additives
	19.7 Consumer Concerns about Water
		Sources of Drinking Water
		Water Systems and Regulations
	Highlight 19 > Food Biotechnology
Chapter 20: Hunger and the Environment
	20.1 Hunger in the United States
		Defining Hunger in the United States
		Relieving Hunger in the United States
	20.2 World Hunger
		Food Shortages
		Population Needs
	20.3 Malnutrition
		Nutrient Deficiencies
		Growth Failure
		Medical Nutrition Therapy
	20.4 Feeding the World
		Environmental Damage
		Sustainable Solutions
	Highlight 20 > Environmentally Friendly Food Choices
Appendixes
	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
Glossary
Index