Wardlaw's perspectives in nutrition

Cover
Title
Copyright
Brief Contents
Contents
Meet the Author Team
Preface
Part 1 Nutrition Fundamentals
	1 THE SCIENCE OF NUTRITION
		1.1 Nutrition Overview
			Nutrients
			Phytochemicals and Zoochemicals
			Expert Perspective from the Field: Functional Foods
		1.2 Energy Sources and Uses
		1.3 The North American Diet
			What Influences Our Food Choices?
			Take Action: Why You Eat What You Do
			Global Perspective: The Price of Food
		1.4 Nutritional Health Status
			Health Objectives for the U.S. for the 2020
			Assessing Nutritional Status
			Limitations of Nutritional Assessment
			Importance of Being Concerned about Nutritional Status
			Getting Nutrition-Related Advice: The Nutrition Care Process
			Clinical Perspective: Genetics and Nutrition
			Take Action: Create Your Family Tree for Health-Related Concerns
		1.5 Using Scientific Research to Determine Nutrient Needs
			Making Observations and Generating Hypotheses
			Laboratory Animal Experiments
			Human Experiments
		1.6 Evaluating Nutrition Claims and Products
			Buying Nutrition-Related Products
		Chapter Summary
		Study Questions
		References
	2 TOOLS OF A HEALTHY DIET
		2.1 Dietary Reference Intakes (DRIs)
			Estimated Average Requirements (EARs)
			Recommended Dietary Allowances (RDAs)
			Adequate Intakes (AIs)
			Tolerable Upper Intake Levels (Upper Levels, or ULs)
			Estimated Energy Requirements (EERs)
			Acceptable Macronutrient Distribution Ranges (AMDRs)
			Appropriate Uses of the DRIs
			Putting the DRIs into Action to Determine the Nutrient Density of Foods
		2.2 Daily Values (DVs)
			Reference Daily Intakes (RDIs)
			Daily Reference Values (DRVs)
			Putting the Daily Values into Action on Nutrition Facts Panels
			Take Action: Applying the Nutrition Facts Label to Your Daily Food Choices
			Global Perspective: Front-of-Package Nutrition Labeling
		2.3 Nutrient Composition of Foods
			Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake
			Expert Perspective from the Field: Menu Labeling: How Many Calories Are in That?
		2.4 Dietary Guidelines for Americans 2015–2020
			Putting the Dietary Guidelines into Action
			Take Action: Are You Putting the Dietary Guidelines into Practice?
		2.5 MyPlate
			Putting MyPlate into Action
			Rating Your Current Diet
			Take Action: Does Your Diet Meet MyPlate Recommendations?
		Chapter Summary
		Study Questions
		References
	3 THE FOOD SUPPLY
		3.1 Food Availability and Access
			Health Consequences of Malnutrition and Food Insecurity
			Food Insecurity in the U.S.
			Programs to Increase Food Security in the U.S.
			Food Insecurity and Malnutrition in the World's Developing Regions
		3.2 Food Production
			Organic Foods
			Biotechnology—Genetically Modified Foods
		3.3 Food Preservation and Processing
			Food Irradiation
			Food Additives
		3.4 Food and Water Safety
			Foodborne Illness Overview
			Take Action: A Closer Look at Food Additives
			Microbial Pathogens
			Water Safety
			Preventing Foodborne and Waterborne Illnesses
			Clinical Perspective: Foodborne Illness Can Be Deadly
			Take Action: Check Your Food Safety Skills
		3.5 Environmental Contaminants in Foods
			Lead
			Arsenic
			Dioxins and Polychlorinated Biphenyls (PCBs)
			Mercury
			Pesticides and Antibiotics
			Global Perspective: Traveler's Diarrhea
			Expert Perspective from the Field: Sustainability in University Food Service
		Chapter Summary
		Study Questions
		References
	4 HUMAN DIGESTION AND ABSORPTION
		4.1 Organization of the Human Body
		4.2 Digestive System Overview
			Anatomy of the GI Tract
			GI Motility: Mixing and Propulsion
			Digestive Enzymes and Other Secretions
		4.3 Moving through the GI Tract: Mouth and Esophagus
			Taste and Smell
			Swallowing
		4.4 Moving through the GI Tract: Stomach
		4.5 Moving through the GI Tract: Small Intestine and Accessory Organs
			Liver, Gallbladder, and Pancreas
			Gastrointestinal Hormones: A Key to Orchestrating Digestion
			Absorption in the Small Intestine
			Global Perspective: Diarrhea in Infants and Children
		4.6 Moving Nutrients around the Body: Circulatory Systems
			Cardiovascular System
			Lymphatic System
		4.7 Moving through the GI Tract: Large Intestine
			Gut Microbiota
			Culinary Perspective: Fermented Foods
				Absorption of Water and Electrolytes
				Elimination of Feces
		4.8 When Digestive Processes Go Awry
			Heartburn and Gastroesophageal Reflux Disease
			Ulcers
			Nonalcoholic Fatty Liver Disease
			Gallstones
			Food Intolerances
			Intestinal Gas
			Constipation
			Diarrhea
			Clinical Perspective
				Irritable Bowel Syndrome
			Take Action: Investigate Flours and Grains for Gluten Content
			Expert Perspective from the Field: Gluten-related Disorders: Celiac Disease and Non-celiac Gluten Sensitivity
				Inflammatory Bowel Disease
				Hemorrhoids
			Take Action: Are You Eating for a Healthy Digestive System?
		Chapter Summary
		Study Questions
		References
Part 2 Energy-Yielding Nutrients and Alcohol
	5 CARBOHYDRATES
		5.1 Structures of Carbohydrates
			Monosaccharides: Glucose, Fructose, Galactose, Sugar Alcohols, and Pentoses
			Disaccharides: Maltose, Sucrose, and Lactose
			Oligosaccharides: Raffinose and Stachyose
			Polysaccharides: Starch, Glycogen, and Fiber
		5.2 Carbohydrates in Foods
			Starch
			Fiber
			Nutritive Sweeteners
			Non-nutritive (Alternative) Sweeteners
			Take Action: Choosing a Sandwich
		5.3 Recommended Intake of Carbohydrates
			Our Carbohydrate Intake
			Take Action: Estimate Your Fiber Intake
		5.4 Functions of Carbohydrates in the Body
			Digestible Carbohydrates
			Indigestible Carbohydrates
		5.5 Carbohydrate Digestion and Absorption
			Digestion
			Absorption
		Expert Perspective from the Field: Taxing Sugar-Sweetened Beverages
		5.6 Health Concerns Related to Carbohydrate Intake
			Very-High-Fiber Diets
			High Sugar Diets
			Lactose Intolerance
			Glucose Intolerance
		Clinical Perspective: Diabetes Mellitus
			Glycemic Index and Glycemic Load
		Chapter Summary
		Study Questions
		References
	6 LIPIDS
		6.1 Triglycerides
			Structure
			Naming Fatty Acids
			Essential Fatty Acids
		6.2 Food Sources of Triglycerides
			Hidden Fats
			Fat Replacements
			Take Action: Is Your Diet High in Saturated and Trans Fat?
		6.3 Functions of Triglycerides
			Provide Energy
			Provide Compact Energy Storage
			Insulate and Protect the Body
			Aid Fat-Soluble Vitamin Absorption and Transport
			Essential Fatty Acid Functions
		6.4 Phospholipids
			Phospholipid Functions
			Sources of Phospholipids
		6.5 Sterols
			Sterol Functions
			Sources of Sterols
		6.6 Recommended Fat Intakes
			Mediterranean Diet
			Essential Fatty Acid Needs
			Our Fat Intake
		6.7 Fat Digestion and Absorption
			Digestion
			Absorption
		6.8 Transporting Lipids in the Blood
			Transporting Dietary Lipids Utilizes Chylomicrons
			Transporting Lipids Mostly Made by the Body Utilizes Very-Low-Density Lipoproteins
			LDL Removal from the Blood
			HDL's Role in Removing Blood LDL
		6.9 Health Concerns Related to Fat Intake
			High Polyunsaturated Fat Intake
				Excessive Omega-3 Fatty Acid Intake
				Imbalances in Omega-3 and Omega-
				Fatty Acids
				Intake of Rancid Fats
			Expert Perspective from the Field: Omega-
				Fatty Acids: Harmful or Healthful?
			Clinical Perspective: Cardiovascular Disease (CVD)
				Diets High in Trans Fat
				Diets High in Total Fat
			Take Action: What Is Your 10-YearRisk of Cardiovascular Disease?
		Chapter Summary
		Study Questions
		References
	7 PROTEINS
		7.1 Structure of Proteins
			Amino Acids
			Synthesis of Nonessential Amino Acids
			Amino Acid Composition: Complete and Incomplete Proteins
		7.2 Synthesis of Proteins
			Transcription and Translation of Genetic Information
			Protein Organization
			Denaturation of Proteins
			Adaptation of Protein Synthesis to Changing Conditions
		7.3 Sources of Protein
			Evaluation of Food Protein Quality
		7.4 Nitrogen Balance
			Recommended Intakes of Protein
			Take Action: Meeting Protein Needs When Dieting to Lose Weight
		7.5 Protein Digestion and Absorption
		7.6 Functions of Proteins
			Producing Vital Body Structures
			Maintaining Fluid Balance
			Contributing to Acid-Base Balance
			Forming Hormones, Enzymes, and Neurotransmitters
			Contributing to Immune Function
			Transporting Nutrients
			Forming Glucose
			Expert Perspective from the Field: Nutrition and Immunity
				Providing Energy
		7.7 Health Concerns Related to Protein Intake
			Protein-Energy Malnutrition
			High Protein Diets
			Clinical Perspective: Food Protein Allergies
			Global Perspective: How Big Is Your Food Print?
		7.8 Vegetarian Diets
			Take Action: Protein and the Vegan
				Special Concerns for Infants and Children
		Chapter Summary
		Study Questions
		References
	8 ALCOHOL
		8.1 Sources of Alcohol
			Production of Alcoholic Beverages
			Culinary Perspective: Cooking with Alcohol
		8.2 Alcohol Absorption and Metabolism
			Alcohol Metabolism: 3 Pathways
		8.3 Alcohol Consumption
			College and Underage Drinking
			Take Action: Alcohol and Driving
		8.4 Health Effects of Alcohol
			Guidance for Using Alcohol Safely
			Potential Benefits of Alcohol Intake
			Risks of Excessive Alcohol Intake
			Effects of Alcohol Abuse on Nutritional Status
			Alcohol Consumption during Pregnancy and Breastfeeding
			Global Perspective: Alcohol Intake around the World
		8.5 Alcohol Use Disorders
			Genetic Influences
			Effect of Gender
			Age of Onset of Drinking
			Ethnicity and Alcohol Use
			Mental Health and Alcohol Use
			The Economic Costs of Alcohol Abuse
			Clinical Perspective: Treatment of Alcohol Use Disorders
			Take Action: Do You Know Why These Are Alcohol Myths?
			Chapter Summary
			Study Questions
			References
Part 3 Metabolism and Energy Balance
	9 ENERGY METABOLISM
		9.1 Metabolism: Chemical Reactions in the Body
			Converting Food into Energy
			Oxidation-Reduction Reactions: Key Processes in Energy Metabolism
		9.2 ATP Production from Carbohydrates
			Glycolysis
			Transition Reaction: Synthesis of Acetyl-CoA
			Citric Acid Cycle
			Electron Transport Chain
			The Importance of Oxygen
			Anaerobic Metabolism
		9.3 ATP Production from Fats
			ATP Production from Fatty Acids
			Carbohydrate Aids Fat Metabolism
			Ketones: By-products of Fat Catabolism
			Ketosis in Diabetes
			Ketosis in Semistarvation or Fasting
		9.4 Protein Metabolism
			Gluconeogenesis: Producing Glucose from Glucogenic Amino Acids and Other Compounds
			Gluconeogenesis from Typical Fatty Acids Is Not Possible
			Disposal of Excess Amino Groups from Amino Acid Metabolism
			Global Perspective: Cancer Cell Metabolism
		9.5 Alcohol Metabolism
		9.6 Regulation of Energy Metabolism
			The Liver
			ATP Concentrations
			Enzymes, Hormones, Vitamins, and Minerals
		9.7 Fasting and Feasting
			Fasting
			Feasting
			Take Action: Weight Loss and Metabolism
			Clinical Perspective: Inborn Errors of Metabolism
			Take Action: Newborn Screening in Your State
		Chapter Summary
		Study Questions
		References
	10 ENERGY BALANCE, WEIGHTCONTROL, AND EATING DISORDERS
		10.1 Energy Balance
			Energy Intake
			Energy Expenditure
		10.2 Measuring Energy Expenditure
		10.3 Eating Behavior Regulation
		10.4 Estimating Body Weight and Composition
			Body Mass Index
			Measuring Body Fat Content
			Assessing Body Fat Distribution
		10.5 Factors Affecting Body Weight and Composition
			Role of Genetics
			Role of Environment
			Genetic and Environmental Synergy
			Diseases and Disorders
		10.6 Treatment of Overweight and Obesity
			Control of Energy Intake
			Regular Physical Activity
			Control of Problem Behaviors
			Expert Perspective from the Field: Tailoring a Healthy Eating Plan to Fit Your Lifestyle
			Weight Loss Maintenance
		10.7 Fad Diets
			Clinical Perspective: Professional Help for Weight Control
			Take Action: Changing for the Better
		10.8 Eating Disorders
			Prevalence and Susceptibility
			Anorexia Nervosa
			Bulimia Nervosa
			Binge Eating Disorder
			Other Specified Feeding and Eating Disorders (OSFED)
			Other Related Conditions
			Prevention of Eating Disorders
			Take Action: Assessing Risk of Developing an Eating Disorder
		Chapter Summary
		Study Questions
		References
	11 NUTRITION, EXERCISE, AND SPORTS
		11.1 Benefits of Fitness
		11.2 Characteristics of a Good Fitness Program
			Mode
			Duration
			Frequency
			Intensity
			Progression
			Consistency
			Variety
			Achievement and Maintenance of Fitness
		11.3 Energy Sources for Muscle Use
			ATP: Immediately Usable Energy
			Phosphocreatine: Initial Resupply of Muscle ATP
			Take Action: How Physically Fit Are You?
			Carbohydrate: Major Fuel for Short-Term, High Intensity, and Medium-Term Exercise
			Fat: Main Fuel for Prolonged, Low Intensity Exercise
			Protein: A Minor Fuel Source during Exercise
			Fuel Use and VO2[sub(max)]
		11.4 The Body's Response to Physical Activity
			Specialized Functions of Skeletal Muscle Fiber Types
			Adaptation of Muscles and Body Physiology to Exercise
		11.5 Power Food: Dietary Advice for Athletes
			Energy Needs
			Carbohydrate Needs
			Fat Needs
			Protein Needs
			Take Action: Meeting the Protein Needs of an Athlete: A Case Study
			Vitamin and Mineral Needs
		11.6 Fluid Needs for Active Individuals
			Fluid Intake and Replacement Strategies
			Water Intoxication
			Sports Drinks
		11.7 Food and Fluid Intake before, during, and after Exercise
			Pre-exercise Meal
			Fueling during Exercise
			Recovery Meals
			Global Perspective: Gene Doping and the Wide World of Sports
		11.8 Ergogenic Aids to Enhance Athletic Performance
		Chapter Summary
		Study Questions
		References
Part 4 Vitamins and Minerals
	12 THE FAT-SOLUBLE VITAMINS
		12.1 Vitamins: Essential Dietary Components
			Absorption of Vitamins
			Malabsorption of Vitamins
			Transport of Vitamins
			Storage of Vitamins in the Body
			Vitamin Toxicity
		12.2 Vitamin A
			Vitamin A in Foods
			Vitamin A Needs
			Absorption, Transport, Storage, and Excretion of Vitamin A
			Functions of Vitamin A (Retinoids)
			Carotenoid Functions
			Vitamin A Deficiency Diseases
			Vitamin A Toxicity
			Global Perspective: Vitamin A Deficiency
		12.3 Vitamin D
			Vitamin D[sub(2)] in Foods
			Vitamin Dsub(3)] Formation in the Skin
			Vitamin D Needs
			Absorption, Transport, Storage, and Excretion of Vitamin D
			Functions of Vitamin D
			Vitamin D Deficiency Diseases
			Vitamin D Toxicity
		12.4 Vitamin E
			Vitamin E in Foods
			Vitamin E Needs
			Absorption, Transport, Storage, and Excretion of Vitamin E
			Functions of Vitamin E
			Vitamin E Deficiency
			Vitamin E Toxicity
		12.5 Vitamin K
			Vitamin K Sources
			Vitamin K Needs
			Absorption, Transport, Storage, and Excretion of Vitamin K
			Functions of Vitamin K
			Vitamin K Deficiency
			Vitamin K Toxicity
			Take Action: Does Your Fat-Soluble Vitamin Intake Add Up?
		12.6 Dietary Supplements: Healthful or Harmful?
			Take Action: A Closer Look at Supplements
		Chapter Summary
		Study Questions
		References
	13 THE WATER-SOLUBLE VITAMINS
		13.1 Water-Soluble Vitamin Overview
			Coenzymes: A Common Role of B-Vitamins
			Enrichment and Fortification of Grains
		13.2 Thiamin
			Thiamin in Foods
			Thiamin Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Thiamin
			Functions of Thiamin
			Thiamin Deficiency
		13.3 Riboflavin
			Riboflavin in Foods
			Riboflavin Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Riboflavin
			Functions of Riboflavin
			Riboflavin Deficiency
		13.4 Niacin
			Niacin in Foods
			Niacin Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Niacin
			Functions of Niacin
			Niacin Deficiency
			Pharmacological Use of Niacin
		13.5 Pantothenic Acid
			Pantothenic Acid in Foods
			Pantothenic Acid Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Pantothenic Acid
			Functions of Pantothenic Acid
			Pantothenic Acid Deficiency
		13.6 Biotin
			Sources of Biotin: Food and Microbial Synthesis
			Biotin Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Biotin
			Functions of Biotin
			Biotin Deficiency
		13.7 Vitamin B-6
			Vitamin B-6 in Foods
			Vitamin B-6 Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Vitamin B-6
			Functions of Vitamin B-6
			Vitamin B-6 Deficiency
			Pharmacological Use of Vitamin B-6
		13.8 Folate
			Folate in Foods
			Dietary Folate Equivalents
			Folate Needs
			Upper Level for Folate
			Absorption, Transport, Storage, and Excretion of Folate
			Culinary Perspective: Beans, Lentils, and Dried Peas
			Functions of Folate
			Clinical Perspective: Folate and the Cancer Drug Methotrexate
			Folate Deficiency
			Clinical Perspective: Neural Tube Defects
		13.9 Vitamin B-12
			Vitamin B-12 in Foods
			Vitamin B-12 Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Vitamin B-12
			Functions of Vitamin B-12
			Vitamin B-12 Deficiency
		13.10 Choline
			Choline in Foods
			Choline Needs and Upper Level
			Absorption, Transport, Storage, and Excretion of Choline
			Functions of Choline
			Choline Deficiency
			Take Action: B-Vitamin Supplements
		13.11 Vitamin C
			Vitamin C in Foods
			Vitamin C Needs
			Upper Level for Vitamin C
			Absorption, Transport, Storage, and Excretion of Vitamin C
			Functions of Vitamin C
			Vitamin C Deficiency
			Vitamin C Intake above the RDA
			Take Action: Spotting Fraudulent Claims for Vitamins and Vitamin-like Substances
		Chapter Summary
		Study Questions
		References
	14 WATER AND MAJOR MINERALS
		14.1 Water
			Water in the Body: Intracellular and Extracellular Fluids
			Functions of Water
			Water in Beverages and Foods
			Water Needs
			Regulation of Water Balance
			Global Perspective: Water for Everyone
		14.2 Overview of Minerals
			Food Sources of Minerals
			Absorption and Bioavailability of Minerals
			Transport and Storage of Minerals
			Excretion of Minerals
			Functions of Minerals
			Mineral Deficiencies
			Mineral Toxicity
		14.3 Sodium (Na)
			Sodium in Foods
			Culinary Perspective: Sea and Specialty Salts
			Sodium Needs
			Absorption, Transport, Storage, and Excretion of Sodium
			Functions of Sodium
			Sodium Deficiency
			Excess Sodium Intake and Upper Level
		14.4 Potassium (K)
			Potassium in Foods
			Potassium Needs
			Absorption, Transport, Storage, and Excretion of Potassium
			Functions of Potassium
			Potassium Deficiency
			Excess Potassium and Upper Level
		14.5 Chloride (Cl)
			Chloride in Foods
			Chloride Needs
			Absorption, Transport, Storage, and Excretion of Chloride
			Functions of Chloride
			Chloride Deficiency
			Upper Level for Chloride
			Clinical Perspective: Hypertension and Nutrition
		14.6 Calcium (Ca)
			Calcium in Foods
			Calcium Needs
			Calcium Supplements
			Calcium Absorption, Transport, Storage, Regulation, and Excretion
			Functions of Calcium
			Take Action: Estimate Your Calcium Intake
			Clinical Perspective: Osteoporosis
			Take Action: Bone Health
			Potential Health Benefits of Calcium
			Upper Level for Calcium
		14.7 Phosphorus (P)
			Phosphorus in Foods
			Phosphorus Needs
			Absorption, Transport, Storage, and Excretion of Phosphorus
			Functions of Phosphorus
			Phosphorus Deficiency
			Toxicity and Upper Level for Phosphorus
		14.8 Magnesium (Mg)
			Magnesium in Foods
			Magnesium Needs
			Absorption, Transport, Storage, and Excretion of Magnesium
			Functions of Magnesium
			Magnesium Deficiency
			Upper Level for Magnesium
		14.9 Sulfur (S)
		Chapter Summary
		Study Questions
		References
	15 TRACE MINERALS
		15.1 Iron (Fe)
			Iron in Foods
			Iron Needs
			Absorption, Transport, Storage, and Excretion of Iron
			Functions of Iron
			Iron Deficiency
			Iron Overload and Toxicity
		15.2 Zinc (Zn)
			Zinc in Foods
			Dietary Needs for Zinc
			Absorption, Transport, Storage, and Excretion of Zinc
			Functions of Zinc
			Zinc Deficiency
			Zinc Toxicity
			Take Action: Iron and Zinc Intake in a Sample Vegan Diet
		15.3 Copper (Cu)
			Copper in Foods
			Dietary Needs for Copper
			Absorption, Transport, Storage, and Excretion of Copper
			Functions of Copper
			Copper Deficiency
			Copper Toxicity
		15.4 Manganese (Mn)
			Manganese in Foods
			Dietary Needs for Manganese
			Absorption, Transport, Storage, and Excretion of Manganese
			Functions of Manganese
			Manganese Deficiency and Toxicity
		15.5 Iodine (I)
			Iodine in Foods
			Dietary Needs for Iodine
			Absorption, Transport, Storage, and Excretion of Iodine
			Functions of Iodine
			Iodine Deficiency Disorders (IDD)
			Iodine Toxicity
		15.6 Selenium (Se)
			Selenium in Foods
			Dietary Needs for Selenium
			Absorption, Transport, Storage, and Excretion of Selenium
			Functions of Selenium
			Selenium Deficiency
			Selenium Toxicity
		15.7 Chromium (Cr)
			Chromium in Foods
			Dietary Needs for Chromium
			Absorption, Transport, Storage, and Excretion of Chromium
			Functions of Chromium
			Chromium Deficiency and Toxicity
		15.8 Fluoride (F)
			Fluoride in Foods
			Dietary Needs for Fluoride
			Absorption, Transport, Storage, and Excretion of Fluoride
			Functions of Fluoride
			Fluoride Deficiency and Toxicity
			Take Action: Is Your Local Water Supply Fluoridated?
		15.9 Molybdenum (Mo) and Ultratrace Minerals
			Global Perspective: The e-Library of Evidence for Nutrition Actions
			Clinical Perspective: Nutrients, Diet, and Cancer
		Chapter Summary
		Study Questions
		References
Part 5 Nutrition Applications in the Life Cycle
	16 NUTRITIONAL ASPECTSOF PREGNANCY AND BREASTFEEDING
		16.1 Pregnancy
			Prenatal Developmental Stages: Conception, Zygotic, Embryonic, and Fetal
			Nourishing the Zygote, Embryo, and Fetus
		16.2 Nutrient Needs of Pregnant Women
			Energy Needs
			Nutrients Needed for Building New Cells
			Nutrients Needed for Bone and Tooth Development
			Expert Perspective from the Field: Grains and Folic Acid Fortification
			Pregnant Women Do Not Have an Instinctive Drive to Consume More Nutrients
		16.3 Diet and Exercise Plan for Pregnancy
			Prenatal Vitamin and Mineral Supplements
			Physical Activity during Pregnancy
			Global Perspective: Pregnancy and Malnutrition
		16.4 Maternal Weight and Pregnancy Outcome
			Maternal Prepregnancy Weight
			Maternal Weight Gain
			Pattern of Maternal Weight Gain
		16.5 Nutrition-Related Factors Affecting Pregnancy Outcome
			Young Maternal Age
			Maternal Eating Patterns
			Maternal Health
			Maternal Sociocultural Factors
			Maternal Food Supply
			Maternal Lifestyle
			Take Action: Healthy Diets for Pregnant Women
			Clinical Perspective: Nutrition-Related Physiological Changes of Concern during Pregnancy
		16.6 Lactation
			Milk Production
		16.7 Nutrient Needs of Breastfeeding Women
			Maternal Nutritional Status
			Food Choices during Lactation
		16.8 Factors Affecting Lactation
			Maternal Weight
			Maternal Age
			Maternal Eating Patterns
			Maternal and Infant Health
			Sociocultural Factors
			Maternal Food Supply
			Maternal Lifestyle Choices
			Take Action: Investigating Breastfeeding
		Chapter Summary
		Study Questions
		References
	17 NUTRITION DURING THE GROWING YEARS
		17.1 Growing Up
			Height and Weight
			Body Composition
			Body Organs and Systems
		17.2 Physical Growth
			Tracking Growth
			Using Growth Chart Information
		17.3 Nutrient Needs
			Global Perspective: Autism
			Energy
			Protein
			Fat
			Carbohydrate
			Water
			Vitamins and Minerals
		17.4 Feeding Babies: Human Milk and Formula
			Nutritional Qualities of Human Milk
			Nutritional Qualities of Infant Formula
			Comparing Human Milk and Infant Formula
			Feeding Technique
			Preparing Bottles
		17.5 Feeding Babies: Adding Solid Foods
			Deciding When to Introduce Solid Foods
			Rate for Introducing Solid Foods
			Sequence for Introducing Solid Foods
			Weaning from the Breast or Bottle
			Learning to Self-feed
			Clinical Perspective: Potential Nutrition-Related Problems of Infancy
		17.6 Children as Eaters
			Appetites
				When, What, and How Much to Serve
				Food Preferences
				Mealtime Challenges
				Take Action: Getting Young Bill to Eat
				Clinical Perspective: Potential Nutrition-Related Problems of Childhood
			17.7 Teenage Eating Patterns
				Factors Affecting Teens' Food Choices
				Helping Teens Eat More Nutritious Foods
				Take Action: Evaluating a Teen Lunch
				Clinical Perspective: Potential Nutrition-Related Problems of Adolescence
		Chapter Summary
		Study Questions
		References
	18 NUTRITION DURING THE ADULT YEARS
		18.1 Physical and Physiological Changes during Adulthood
			Usual and Successful Aging
			Factors Affecting the Rate of Aging
			Take Action: Stop the Clock! Are You Aging Healthfully?
		18.2 Nutrient Needs during Adulthood
			Defining Nutrient Needs
		18.3 Factors Influencing Food Intake and Nutrient Needs
			Physical and Physiological Factors
			Psychosocial Factors
			Economic Factors
		18.4 Nutrition Assistance Programs
		18.5 Nutrition-Related Health Issues of the Adult Years
			Alcohol Use
			Slowed Restoration of Homeostasis
			Alzheimer Disease
			Arthritis
			Take Action: Helping Older Adults Eat Better
			Clinical Perspective: Complementary and Alternative Health Approaches
		Chapter Summary
		Study Questions
		References
Appendices
	A: Human Physiology: A Tool for Understanding Nutrition
	B: Chemistry: A Tool for Understanding Nutrition
	C: Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
	D: Dietary Advice for Canadians
	E: The Food Lists for Diabetes: A Helpful Menu Planning Tool
	F: Fatty Acids, Including Omega-3 Fatty Acids, in Foods
	G: Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
	H: English-Metric Conversions and Nutrition Calculations
	I: Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
	J: Dietary Reference Intakes (DRI)
	K: CDC Growth Charts
	L: Sources of Nutrition Information
	M: Dietary Intake and Energy Expenditure Assessment
	N: Food Composition Table
Glossary Terms
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Index
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