Wardlaw's contemporary nutrition.

Cover
Brief Contents
Wardlaw\'s Contemporary Nutrition
About the Authors
Acknowledgments
Contents
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 the North American Diet and Health?
	1.7 What Can You Expect from Good Nutrition and a Healthy Lifestyle?
	Nutrition and Your Health: Eating Well in College
	Case Study: Typical College Student
Chapter 2 Guidelines for Designing a Healthy Diet
	2.1 A Food Philosophy That Works
	2.2 Dietary and Physical Activity Guidelines
	2.3 MyPlateÑA 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
	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 NutritionÕs 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
	Nutrition and Your Health: Common Problems with Digestion
	Case Study: Gastroesophageal Reflux Disease
Chapter 4 Carbohydrates
	4.1 CarbohydratesÑOur 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
	Nutrition and Your Health: DiabetesÑWhen 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 Broader Roles for Lipids in the Body
	5.7 Recommendations for Fat Intake
	Case Study: Planning a Heart-Healthy Diet
	Nutrition and Your Health: Lipids and Cardiovascular Disease
Chapter 6 Proteins
	6.1 Amino AcidsÑBuilding 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 Does Eating a High-Protein Diet Harm You?
	6.8 Protein_Calorie Malnutrition
	Nutrition and Your Health: Vegetarian and Plant-Based Diets
	Case Study: Planning a Vegetarian Diet
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 ObeseÑNature 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 Behavior Modification Strategies for Weight Management
	7.9 Professional Help for Weight Loss
	7.10 Treatment of Underweight
	Nutrition and Your Health: Popular DietsÑCause for Concern
	Case Study: Choosing a Weight-Loss Program
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 andÊCholine
	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 SupplementsÑWho Needs Them?
	Case Study: Getting the Most Nutrition from Your Food
	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 (Na)
	9.4 Potassium (K)
	9.5 Chloride (Cl)
	9.6 Calcium (Ca)
	Case Study: Worried About Grandma
	9.7 Phosphorus (P)
	9.8 Magnesium (Mg)
	9.9 Iron (Fe)
	9.10 Zinc (Zn)
	9.11 Selenium (Se)
	9.12 Iodide (I)
	9.13 Copper (Cu)
	9.14 Fluoride (F)
	9.15 Chromium (Cr)
	9.16 Other Trace Minerals
	Nutrition and Your Health: Minerals and Hypertension
	Case Study: Focus on the Positive
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
	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 DisordersÑSteps 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
	Nutrition and Your Health: Eating Disorder Reflections
Chapter 12 Undernutrition Throughout the World
	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
	Nutrition and Your Health: Undernutrition at Critical Life Stages
	Case Study: Undernutrition During Childhood
Chapter 13 Safety of Our Food Supply
	13.1 Food Safety: Setting the Stage
	13.2 Food PreservationÑPast, Present, and Future
	13.3 Foodborne Illness Caused by Microorganisms
	13.4 Food Additives
	13.5 Substances That Occur Naturally in Foods and Can Cause Illness
	13.6 Environmental Contaminants in Food
	13.7 Food Production Choices
	Nutrition and Your Health: Preventing Foodborne Illness
	Case Study: Preventing Foodborne Illness at Gatherings
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: Preparing for Pregnancy
	14.5 Food Plan for Pregnant Women
	14.6 Physiological Changes of Concern During Pregnancy
	14.7 Breastfeeding
	Nutrition and Your Health: Preventing 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
	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 Physiological Factors Related to Nutritional Status of Adults
	16.4 Psychosocial Factors Related to Nutritional Status of Adults
	16.5 Ensuring a Healthful Diet for the Adult Years
	Case Study: Dietary Assistance for an Older Adult
	Nutrition and Your Health: Nutrition Implications of Alcohol Consumption
Appendix A Daily Values Used on Food Labels
Appendix B Diabetes Menu-Planning Tools
Appendix C Dietary Intake and Energy Expenditure Assessment
Appendix D Chemical Structures Important in Nutrition
Appendix E Sources of Nutrition Information
Appendix F English-Metric Conversions and Metric Units
Glossary
Photo Credits
Index
Dietary Reference Intakes (DRIs)