Wardlaw's contemporary nutrition

Cover
Wardlaw's Contemporary Nutrition
Brief Contents
About the Authors
Acknowledgments
Contents
Part One: Nutrition: A Key to Health
	Chapter 1: Nutrition, Food Choices, and Health
		1.1 Why Do You Choose the Food You Eat?
		1.2 How Is Nutrition Connected to Good Health?
		1.3 What Are the Classes and Sources of Nutrients?
		1.4 What Math Concepts Will Aid Your Study of Nutrition?
		1.5 How Do We Know What We Know About Nutrition?
		1.6 What Is the Current State of North American Eating Patterns and Health?
		1.7 What Can You Expect from Good Nutrition and a Healthy Lifestyle?
			1.8 Nutrition and Your Health: Eating Well in College
			Case Study: Typical College Student
	Chapter 2: Designing a Healthy Eating Pattern
		2.1 A Food Philosophy That Works
		2.2 Dietary and Physical Activity Guidelines
		2.3 MyPlate—A Menu-Planning Tool
		2.4 States of Nutritional Health
		2.5 Measuring Your Nutritional State
		2.6 Specific Nutrient Standards and Recommendations
		2.7 Evaluating Nutrition Information
			2.8 Nutrition and Your Health: Food Labels and Diet Planning
			Case Study: Using the Nutrition Facts Label to Make Food Choices
	Chapter 3: The Human Body: A Nutrition Perspective
		3.1 Nutrition’s Role in Human Physiology
		3.2 The Cell: Structure, Function, and Metabolism
		3.3 Body Systems
		3.4 Cardiovascular System and Lymphatic System
		3.5 Urinary System
		3.6 Nervous System
		3.7 Endocrine System
		3.8 Immune System
		3.9 Digestive System
		3.10 Nutrient Storage Capabilities
		3.11 Nutrition and Genetics
			3.12 Nutrition and Your Health: Common Problems with Digestion
			Case Study: Gastroesophageal Reflux Disease
Part Two: Energy Nutrients and Energy Balance
	Chapter 4: Carbohydrates
		4.1 Carbohydrates—Our Most Important Energy Source
		4.2 Forms of Carbohydrates
		4.3 Carbohydrates in Foods
		4.4 Making Carbohydrates Available for Body Use
			Case Study: Problems with Milk Intake
		4.5 Putting Carbohydrates to Work in the Body
		4.6 Carbohydrate Needs
			4.7 Nutrition and Your Health: Diabetes—When Blood Glucose Regulation Fails
	Chapter 5: Lipids
		5.1 Lipids: Common Properties
		5.2 Lipids: Triglycerides, Phospholipids, and Sterols
		5.3 Fats and Oils in Foods
		5.4 Making Lipids Available for Body Use
		5.5 Carrying Lipids in the Bloodstream
		5.6 Roles of Lipids in the Body
		5.7 Recommendations for Fat Intake
			Case Study: Planning a Heart-Healthy Diet
			5.8 Nutrition and Your Health: Lipids and Cardiovascular Disease
	Chapter 6: Proteins
		6.1 Amino Acids—Building Blocks of Proteins
		6.2 Protein Synthesis and Organization
		6.3 Protein in Foods
		6.4 Protein Digestion and Absorption
		6.5 Putting Proteins to Work in the Body
		6.6 Protein Needs
		6.7 Protein-Calorie Malnutrition
			6.8 Nutrition and Your Health: Vegetarian and Plant-Based Dietary Patterns
			Case Study: Planning a Vegetarian Dietary Pattern
	Chapter 7: Energy Balance and Weight Control
		7.1 Energy Balance
		7.2 Determination of Energy Use by the Body
		7.3 Assessing Healthy Body Weight
		7.4 Why Some People Are Obese—Nature Versus Nurture
		7.5 Treatment of Overweight and Obesity
		7.6 Control of Calorie Intake Is Essential for Weight Management
		7.7 Regular Physical Activity Promotes Weight Loss and Maintenance of a Healthy Weight
		7.8 Behavioral Strategies for Weight Management
		7.9 Professional Help for Weight Loss
		7.10 Treatment of Underweight
			7.11 Nutrition and Your Health: Popular Diets—Cause for Concern
			Case Study: Choosing a Weight-Loss Program
Part Three: Vitamins, Minerals, and Water
	Chapter 8: Vitamins
		8.1 Vitamins: Vital Dietary Components
		8.2 Vitamin A (Retinoids) and Carotenoids
		8.3 Vitamin D (Calciferol or Calcitriol)
		8.4 Vitamin E (Tocopherols)
		8.5 Vitamin K (Quinone)
		8.6 The Water-Soluble Vitamins and Choline
		8.7 Thiamin (Vitamin B-1)
		8.8 Riboflavin (Vitamin B-2)
		8.9 Niacin (Vitamin B-3)
		8.10 Vitamin B-6 (Pyridoxine)
		8.11 Pantothenic Acid (Vitamin B-5) and Biotin (Vitamin B-7)
		8.12 Folate (Vitamin B-9)
		8.13 Vitamin B-12 (Cobalamin or Cyanocobalamin)
		8.14 Vitamin C (Ascorbic Acid)
		8.15 Choline and Other Vitamin-Like Compounds
		8.16 Dietary Supplements—Who Needs Them?
			Case Study: Getting the Most Nutrition from Your Food
			8.17 Nutrition and Your Health: Nutrition and Cancer
	Chapter 9: Water and Minerals
		9.1 Water
		9.2 Minerals: Essential Elements for Health
		9.3 Sodium
		9.4 Potassium
		9.5 Chloride
		9.6 Calcium
			Case Study: Worried About Grandma
		9.7 Phosphorus
		9.8 Magnesium
		9.9 Iron
		9.10 Zinc
		9.11 Selenium
		9.12 Iodine
		9.13 Copper
		9.14 Fluoride
		9.15 Chromium (Cr)
		9.16 Other Trace Minerals
			9.17 Nutrition and Your Health: Minerals and Hypertension
Part Four: Nutrition: Beyond the Nutrients
	Chapter 10: Nutrition: Fitness and Sports
		10.1 An Introduction to Physical Fitness
		10.2 Achieving and Maintaining Physical Fitness
		10.3 Energy Sources for Exercising Muscles
		10.4 Tailoring Nutrient Recommendations for Athletes
		10.5 Specialized Advice for Endurance, Strength, and Power Athletes
			Case Study: Planning a Training Diet
			10.6 Nutrition and Your Health: Ergogenic Aids and Athletic Performance
	Chapter 11: Eating Disorders
		11.1 From Ordered to Disordered Eating Habits
		11.2 Anorexia Nervosa
			Case Study: Eating Disorders—Steps to Recovery
		11.3 Bulimia Nervosa
		11.4 Binge Eating Disorder
		11.5 Other Eating Disorders
		11.6 Additional Disordered Eating Patterns
		11.7 Prevention of Eating Disorders
			11.8 Nutrition and Your Health: Eating Disorder Reflections
	Chapter 12: Global Nutrition
		12.1 World Hunger: A Crisis of Nutrition Security
		12.2 Undernutrition in the United States
		12.3 Undernutrition in the Developing World
		12.4 Reducing Undernutrition in the Developing World
			12.5 Nutrition and Your Health: Undernutrition at Critical Life Stages
			Case Study: Undernutrition During Childhood
	Chapter 13: Protecting Our Food Supply
		13.1 Food Safety: Setting the Stage
		13.2 Food Preservation—Past, Present, and Future
		13.3 Foodborne Illness Caused by Microorganisms
		13.4 Food Additives
		13.5 Natural Substances in Foods That Can Cause Illness
		13.6 Environmental Contaminants in Food
		13.7 Food Production Choices
			13.8 Nutrition and Your Health: Preventing Foodborne Illness
			Case Study: Preventing Foodbourne Illness at Gatherings
Part Five: Nutrition: A Focus on Life Stages
	Chapter 14 Nutrition During Pregnancy and Breastfeeding
		14.1 Nutrition and Fertility
		14.2 Prenatal Growth and Development
		14.3 Success in Pregnancy
		14.4 Increased Nutrient Needs to Support Pregnancy
			Case Study: Eating for Two
		14.5 Eating Patterns for Pregnant Women
		14.6 Physiological Changes of Concern During Pregnancy
		14.7 Breastfeeding
			14.8 Nutrition and Your Health: Reducing the Risk of Birth Defects
	Chapter 15 Nutrition from Infancy Through Adolescence
		15.1 Assessing Growth
		15.2 Infant Nutritional Needs
		15.3 Guidelines for Infant Feeding
			Case Study: Undernutrition During Infancy
		15.4 Toddlers and Preschool Children: Nutrition Concerns
		15.5 School-Age Children: Nutrition Concerns
		15.6 Teenage Years: Nutrition Concerns
			15.7 Nutrition and Your Health: Food Allergies and Intolerances
	Chapter 16 Nutrition During Adulthood
		16.1 The Graying of North America
		16.2 Nutrient Needs During Adulthood
		16.3 Factors Related to Nutritional Status of Adults
		16.4 Ensuring a Healthful Dietary Pattern for the Adult Years
			Case Study: Dietary Assistance for an Older Adult
			16.5 Nutrition and Your Health: Nutrition Implications of Alcohol Consumption
Appendixes
	Appendix A: Daily Values Used on Food Labels
	Appendix B: Diabetes Menu-Planning Tools
	Appendix C: Dietary Assessment
	Appendix D: Chemical Structures Important in Nutrition
	Appendix E: Sources of Nutrition Information
	Appendix F: English-Metric Conversions and Metric Units
	Appendix G: DRI Tables
Glossary
Index