Muutke küpsiste eelistusi

Loose Leaf for Nutrition for Healthy Living 5th ed. [köitmata]

3.64/5 (70 hinnangut Goodreads-ist)
  • Formaat: Loose-leaf, 640 pages, kõrgus x laius x paksus: 272x241x20 mm, kaal: 1225 g
  • Ilmumisaeg: 03-Jan-2018
  • Kirjastus: McGraw-Hill Education
  • ISBN-10: 1260163288
  • ISBN-13: 9781260163285
Teised raamatud teemal:
  • köitmata
  • Hind: 188,76 €*
  • * saadame teile pakkumise kasutatud raamatule, mille hind võib erineda kodulehel olevast hinnast
  • See raamat on trükist otsas, kuid me saadame teile pakkumise kasutatud raamatule.
  • Kogus:
  • Lisa ostukorvi
  • Tasuta tarne
  • Lisa soovinimekirja
Loose Leaf for Nutrition for Healthy Living 5th ed.Suurem pilt
  • Formaat: Loose-leaf, 640 pages, kõrgus x laius x paksus: 272x241x20 mm, kaal: 1225 g
  • Ilmumisaeg: 03-Jan-2018
  • Kirjastus: McGraw-Hill Education
  • ISBN-10: 1260163288
  • ISBN-13: 9781260163285
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781260163285.html
Completely revised and up-to-date, the fifth edition of Nutrition for Healthy Living takes an innovative approach to introductory nutrition for non-science majors. With its unique, concise organization and a distinct focus on consumerism, this engaging, fun-to-read text provides students with the scientific foundation needed to make informed nutritional decisions well beyond the classroom.
1 The Basics of Nutrition
2(30)
Quiz Yourself
2(1)
1.1 Nutrition: The Basics
3(6)
Why Learn About Nutrition
3(1)
Introduction to Nutrition
4(3)
Dietary Supplements
7(2)
1.2 Factors That Influence Americans' Health
9(2)
Our Changing Eating Habits
9(1)
Healthy People 2020
10(1)
1.3 Metrics for Nutrition
11(2)
Metric Basics
11(1)
Macronutrients and Micronutrients
12(1)
1.4 Key Nutrition Concepts
13(7)
Concept 1 Most Naturally Occurring Foods Are Mixtures of Nutrients
13(1)
Concept 2 Variety Can Help Ensure the Nutritional Adequacy of a Diet
13(1)
Concept 3 There Are No "Good" or "Bad" Foods
14(1)
Concept 4 Enjoy Eating All Foods in Moderation
15(1)
Concept 5 For Each Nutrient, There Is a Range of Safe Intake
16(1)
Concept 6 Food Is the Best Source of Nutrients and Phytochemicals
17(1)
Concept 7 There Is No "One Size Fits AH" Approach to Planning a Nutritionally Adequate Diet
18(1)
Concept 8 Foods and the Nutrients They Contain Are Not Cure-Alls
18(1)
Concept 9 Malnutrition Includes Undernutrition as Well as Ovemutrition
19(1)
Concept 10 Nutrition Is a Dynamic Science
19(1)
1.5 Nutrition Matters: Undernutrition---A Worldwide Concern
20(4)
Summary
24(3)
Recipe for Healthy Living
27(2)
Personal Dietary Analysis
29(1)
Critical Thinking
30(1)
Practice Test
30(2)
2 Evaluating Nutrition Information
32(28)
Quiz Yourself
32(1)
2.1 Nutrition: Science for Consumers
33(10)
Understanding the Scientific Method
33(9)
Confusion and Conflict
42(1)
2.2 Nutrition Information: Fact or Fiction
43(6)
Become a Critical Consumer of Nutrition Information
44(1)
Ask Questions
45(1)
Look for Red Flags
46(1)
Using the Internet Wisely
47(2)
2.3 Reliable Nutrition Experts
49(1)
Becoming a Registered Dietitian Nutritionist
49(1)
2.4 Nutrition Matters: What Are Dietary Supplements?
50(5)
Summary
55(2)
Recipe for Healthy Living
57(1)
Critical Thinking
58(1)
Practice Test
58(2)
3 Planning Nutritious Diets
60(38)
Quiz Yourself
60(1)
3.1 From Requirements to Standards
61(4)
What Is a Nutrient Requirement?
61(1)
Dietary Reference Intakes
62(2)
Applying Nutrient Standards
64(1)
3.2 Major Food Groups
65(2)
Other Foods
67(1)
3.3 Dietary Guidelines
67(4)
Follow a Healthy Eating Pattern Across the Lifespan
68(1)
Focus on Variety, Nutrient Density, and Amount of Food
68(1)
Limit Calories from Added Sugars and Saturated Fats, and Reduce Sodium Intake
69(1)
Shift to Healthier Food and Beverage Choices
69(1)
Support Healthy Eating Patterns for All
69(1)
Applying the Dietary Guidelines
69(2)
3.4 Food Guides
71(5)
MyPlate
71(3)
Other Food Guides
74(1)
Do Americans Follow Dietary Recommendations?
74(1)
The Exchange System and Carbohydrate Counting
74(2)
3.5 Food and Dietary Supplement Labels
76(7)
Nutrition Facts Panel
76(2)
Daily Values
78(1)
Health- and Nutrition-Related Claims
79(2)
Dietary Supplement Labels
81(2)
3.6 Organic Food
83(2)
Labeling Organic Foods
84(1)
3.7 Using Dietary Analysis Software
85(1)
Government-Sponsored Dietary Analysis Websites
86(1)
3.8 Nutrition Matters: The Melting Pot
86(5)
Summary
91(2)
Recipe for Healthy Living
93(1)
Personal Dietary Analysis
94(1)
Critical Thinking
95(1)
Practice Test
96(2)
4 Body Basics
98(34)
Quiz Yourself
98(1)
4.1 Nutrition: Chemistry Foundations
99(5)
Basic Chemistry Concepts
99(5)
4.2 Basic Physiology Concepts
104(7)
The Cell
105(1)
From Cells to Systems
106(5)
4.3 The Digestive System
111(12)
Mouth
112(1)
Esophagus
112(1)
Stomach
113(1)
Small Intestine
114(4)
Large Intestine
118(4)
Real People, Real Stories: Matthew Lang
122(1)
4.4 Nutrition Matters: Gut Reaction
123(4)
Summary
127(2)
Recipe for Healthy Living
129(1)
Critical Thinking
130(1)
Practice Test
130(2)
5 Carbohydrates
132(36)
Quiz Yourself
132(1)
5.1 Introducing Carbohydrates
133(1)
5.2 Simple Carbohydrates: Sugars
134(6)
Monosaccharides
134(1)
Disaccharides
135(1)
Nutritive and Nonnutritive Sweeteners
136(4)
5.3 Complex Carbohydrates
140(2)
Starch and Glycogen
140(1)
Fiber
140(2)
5.4 What Happens to Carbohydrates in the Body?
142(4)
Maintaining Blood Glucose Levels
144(1)
Glucose for Energy
145(1)
5.5 Carbohydrate Consumption Patterns
146(1)
Reducing Your Intake of Refined Carbohydrates
147(1)
5.6 Understanding Nutrient Labeling: Carbohydrates and Fiber
147(1)
5.7 Carbohydrates and Health
148(12)
Are Carbohydrates Fattening?
148(1)
Sugar-Sweetened Beverages
149(1)
What Is Diabetes?
150(4)
Real People, Real Stories: Stephanie Patton
154(1)
Metabolic Syndrome
155(1)
Lactose Intolerance
156(1)
Does Sugar Cause Hyperactivity?
156(1)
Fiber and Health
157(3)
5.8 Nutrition Matters: Glycemic Index and Glycemic Load
160(2)
Summary
162(1)
Recipe for Healthy Living
163(1)
Personal Dietary Analysis
164(2)
Critical Thinking
166(1)
Practice Test
166(2)
6 Fats and Other Lipids
168(50)
Quiz Yourself
168(1)
6.1 Introducing Lipids
169(1)
6.2 Fatty Acids, Triglycerides, Phospholipids, and Sterols
170(8)
Fatty Acids
170(3)
Triglycerides
173(2)
Phospholipids
175(1)
Sterols
176(2)
6.3 What Happens to Lipids in the Body?
178(5)
Bile
178(1)
What Are Lipoproteins?
178(4)
Using Triglycerides for Energy
182(1)
6.4 Lipid Consumption Patterns
183(1)
6.5 Understanding Nutritional Labeling: Lipids
184(1)
6.6 Lipids and Health: Cardiovascular Disease
185(15)
From Atherosclerosis to Cardiovascular Disease
185(2)
Lipoproteins and Atherosclerosis
187(1)
Risk Factors for Atherosclerosis
188(2)
Assessing the Risk of Atherosclerosis
190(2)
Reducing the Risk of Atherosclerosis: Dietary Changes
192(6)
What If Lifestyle Changes Do Not Work?
198(2)
6.7 Nutrition Matters: Drink to Your Health?
200(8)
Summary
208(3)
Recipe for Healthy Living
211(1)
Personal Dietary Analysis
212(4)
Critical Thinking
216(1)
Practice Test
216(2)
7 Proteins
218(42)
Quiz Yourself
218(1)
7.1 What Are Proteins?
219(3)
Proteins in the Body
219(1)
Amino Acids
220(2)
7.2 Proteins in Foods
222(2)
Protein Quality
223(1)
7.3 What Happens to Proteins in the Body?
224(6)
How the Body Uses Amino Acids to Synthesize Proteins
224(2)
Protein Denaturation
226(1)
Protein Digestion and Absorption
226(1)
Protein Turnover
227(1)
Nitrogen Balance
228(1)
How Much Protein Do You Need?
229(1)
7.4 Protein Consumption Patterns
230(2)
MyPlate: Recommendations for Protein Intake
230(2)
7.5 Understanding Nutritional Labeling: Protein
232(1)
7.6 Proteins: Economical Considerations
232(4)
Combining Complementary Proteins
233(3)
7.7 Vegetarianism
236(3)
Is Vegetarianism a Healthy Lifestyle?
237(1)
Meatless Menu Planning
238(1)
7.8 Protein Adequacy
239(3)
Excessive Protein Intake
239(1)
What About High-Protein Weight-Loss Diets?
240(1)
Protein Deficiency
240(2)
7.9 Food Allergies, Celiac Disease, and PKU
242(7)
What Is a Food Allergy?
242(2)
What Is Celiac Disease?
244(1)
Real People, Real Stories: Katie Adams
245(1)
What Is PKU?
246(1)
What Is Nutritional Genomics?
246(1)
Real People, Real Stories: Dallas Clasen
247(2)
7.10 Nutrition Matters: Stretching Your Food Dollars
249(4)
Summary
253(2)
Recipe for Healthy Living
255(1)
Personal Dietary Analysis
256(2)
Critical Thinking
258(1)
Practice Test
258(2)
8 Vitamins
260(58)
Quiz Yourself
260(1)
8.1 Vitamins: Basic Concepts
261(9)
What Is a Vitamin?
262(1)
Classifying Vitamins
263(1)
Roles of Vitamins
263(1)
Sources of Vitamins
264(2)
Vitamin Absorption
266(1)
Vitamin Deficiency and Toxicity Disorders
267(1)
Preserving the Vitamin Content of Foods
268(2)
8.2 Fat-Soluble Vitamins
270(15)
Vitamin A
271(2)
Food Sources of Vitamin A
273(1)
Dietary Adequacy
274(2)
Vitamin D
276(1)
Real People, Real Stories: Amanda Croker
277(1)
Why Is Vitamin D Necessary?
277(1)
Sources of Vitamin D
278(2)
Dietary Adequacy
280(1)
Vitamin E
281(1)
Food Sources of Vitamin E
281(1)
Dietary Adequacy
281(1)
Vitamin K
282(1)
Why Is Vitamin K Necessary?
283(1)
Food Sources of Vitamin K
283(1)
Dietary Adequacy
284(1)
8.3 Water-Soluble Vitamins
285(16)
Thiamin
285(3)
Riboflavin
288(1)
Niacin
289(1)
Vitamin B-6
290(1)
Folate
291(3)
Vitamin B-12
294(4)
Pantothenic Acid
298(1)
Biotin
298(1)
Vitamin C
298(3)
Choline
301(1)
8.4 Vitamins as Medicines
301(5)
Niacin as Medicine?
302(1)
Vitamin B-6 as Medicine?
302(1)
Folic Acid, B-6, and B-12 as Medicine?
302(1)
Vitamin C as Medicine?
302(1)
Vitamin E as Medicine?
303(1)
Vitamin A and Carotenoids as Medicine?
304(1)
Dietary Supplements and AMD
304(1)
Some Final Thoughts
305(1)
8.5 Nutrition Matters: Diet and Cancer
306(4)
Summary
310(3)
Recipe for Healthy Living
313(1)
Personal Dietary Analysis
314(1)
Critical Thinking
315(1)
Practice Test
316(2)
9 Water and Minerals
318(56)
Quiz Yourself
318(1)
9.1 Introducing Water and Minerals
319(1)
9.2 Water
320(8)
Membrane Transport
321(1)
Body Water Distribution
322(2)
Sources of Water
324(1)
The Essential Balancing Act
324(4)
9.3 Minerals: Basic Concepts
328(3)
Why Are Minerals Necessary?
329(1)
Sources of Minerals
330(1)
9.4 Major Minerals
331(18)
Calcium (Ca)
333(6)
Sodium (Na)
339(5)
Real People, Real Stories: Justin Steinbruegge
344(1)
Potassium (K)
344(2)
Magnesium (Mg)
346(2)
Chloride (CI")
348(1)
Sulfur (S)
349(1)
9.5 Trace Minerals
349(15)
Iron (Fe)
351(5)
Zinc (Zn)
356(2)
Copper (Cu)
358(1)
Iodine (I)
358(3)
Fluoride (Fl")
361(1)
Selenium (Se)
361(1)
Chromium (Cr)
362(1)
Manganese (Mn)
363(1)
Molybdenum (Mo)
363(1)
9.6 Minerals with Possible Physiological Roles
364(1)
9.7 Nutrition Matters: Bottled Water Versus Tap Water
365(2)
Summary
367(3)
Recipe for Healthy Living
370(1)
Personal Dietary Analysis
371(1)
Critical Thinking
372(1)
Practice Test
372(2)
10 Energy Balance and Weight Control
374(52)
Quiz Yourself
374(1)
10.1 The Obesity Epidemic
375(2)
Prevalence of Overweight and Obesity
376(1)
10.2 Body Composition
377(5)
Adipose Tissue
377(2)
Measuring Body Fat
379(2)
How Much Body Fat Is Too Much?
381(1)
10.3 Energy for Living
382(5)
Energy Intake
382(1)
Energy Output
383(4)
Putting It All Together
387(1)
10.4 Energy Balance
387(3)
10.5 Classifying Overweight and Obesity
390(2)
Excess Body Fat: Effects on Health
390(1)
Body Fat Distribution: Effects on Health
391(1)
10.6 What Causes Overweight and Obesity?
392(5)
Physiological Factors
392(3)
Environmental Influences
395(1)
Genes and Environment: Interactions
396(1)
Other Factors That Influence Weight
397(1)
10.7 Weight Loss and Its Maintenance
397(8)
Features of Medically Sound Weight-Loss Plans
399(1)
Key Factors
399(4)
Community-Based Weight-Loss Programs
403(1)
Real People, Real Stories: Jan Haapala
404(1)
Successful Losers: How Do They Manage Their Weight?
405(1)
10.8 Medical Treatments for Obesity
405(2)
Weight-Loss Medication
405(1)
Bariatric Surgical Procedures
406(1)
10.9 Unreliable Weight-Loss Methods
407(5)
Fad Diets
408(1)
Dietary Supplements for Weight Loss
409(3)
10.10 Gaining Weight
412(1)
10.11 Nutrition Matters: Eating Disorders and Disordered Eating
413(6)
Summary
419(2)
Recipe for Healthy Living
421(2)
Personal Dietary Analysis
423(1)
Critical Thinking
424(1)
Practice Test
424(2)
11 Nutrition for Physically Active Lifestyles
426(32)
Quiz Yourself
426(1)
11.1 Introduction to Nutrition for Fitness and Sport
427(1)
11.2 Benefits of Regular Exercise
428(3)
Determining the Intensity of Physical Activity
428(2)
Physical Activity Pyramid
430(1)
11.3 Energy for Muscular Work
431(8)
Energy Metabolism
431(3)
How Do Cells Use ATP?
434(1)
Energy Systems for Exercising Muscles
434(1)
PCr-ATP Energy System
434(1)
Lactic Acid Energy System
435(1)
Oxygen (Aerobic) Energy System
436(2)
Fat or Carbohydrate for Fueling Exercise?
438(1)
11.4 General Dietary Advice for Athletes
439(9)
Energy for Athletic Performance
440(1)
Focusing on Carbohydrate Intake
440(3)
What About Protein?
443(1)
Raising the Bar?
444(1)
Focusing on Fluids
445(1)
Antioxidant Vitamins
446(1)
Iron
447(1)
Calcium
447(1)
11.5 Ergogenic Aids: Separating Fact from Fiction
448(3)
Caffeine
449(2)
11.6 Nutrition Matters: Developing a Personal Fitness Plan
451(3)
Summary
454(1)
Recipe for Healthy Living
455(1)
Critical Thinking
456(1)
Practice Test
456(2)
12 Food Safety Concerns
458(36)
Quiz Yourself
458(1)
12.1 Introduction to Food Safety
459(1)
Pathogens
459(1)
12.2 Protecting Our Food
460(1)
12.3 Pathogens in Food
461(3)
Sources of Pathogens
462(1)
High-Risk Foods
463(1)
12.4 Food-Borne Illness
464(1)
12.5 Common Food-Borne Pathogens
465(4)
Bacteria
465(1)
Viruses
465(2)
Fungi
467(1)
Protozoa and Parasitic Worms
467(2)
12.6 Preventing Food-Borne Illness
469(7)
Purchasing Food
469(1)
Setting the Stage for Food Preparation
470(1)
Preparing Food
471(2)
Storing and Reheating Food
473(3)
12.7 Food Preservation
476(2)
Home-Canned Foods
477(1)
Irradiation
478(1)
12.8 Preparing for Disasters
478(2)
Emergency Food Supply
479(1)
12.9 Food Additives
480(5)
Food Safety Legislation: Food Additives
481(1)
Other Substances in Foods
482(3)
12.10 Nutrition Matters: Avoiding "The Revenge"
485(3)
Summary
488(2)
Recipe for Healthy Living
490(1)
Critical Thinking
491(1)
Practice Test
491(3)
13 Nutrition for a Lifetime
494
Quiz Yourself
494(1)
13.1 Introduction to Nutrition for a Lifetime
495(1)
13.2 Pregnancy
496(9)
Birth Weight
497(1)
Nutrition-Related Signs of Pregnancy
498(1)
Pregnancy: General Dietary Recommendations
499(2)
Weight Gain During Pregnancy
501(1)
The Importance of Prenatal Care
502(3)
13.3 Infant Nutrition
505(9)
Breast Milk Is Best Milk
505(1)
The Milk Production Process: Lactation
506(2)
Dietary Planning for Lactating Women
508(1)
Quitting Too Soon
509(1)
Infant Formula Feeding
509(2)
Introducing Solid Foods
511(1)
What Not to Feed an Infant
512(2)
13.4 The Preschool Years
514(3)
Snacks
515(1)
Fostering Positive Eating Behaviors
515(1)
Common Food-Related Concerns
516(1)
13.5 School-Age Children
517(1)
13.6 Adolescence
518(3)
Nutrition-Related Concerns of Adolescents
519(2)
13.7 Childhood Obesity
521(3)
Defining Obesity in Children
521(1)
Health Problems Associated with Childhood Obesity
521(1)
Childhood Obesity: Contributing Factors
522(1)
Preventing Childhood Obesity
523(1)
Treating Childhood Obesity
523(1)
13.8 Nutrition for Older Adults
524(7)
The Aging Process
525(1)
Common Nutrition-Related Concerns
526(2)
Real People, Real Stories: Paul Appelbaum
528(1)
Dietary Planning in Older Adulthood
529(1)
Community Nutrition Services for Older Adults
530(1)
13.9 Nutrition Matters: In Search of the Fountain
531(1)
Summary
532(3)
Recipe for Healthy Living
535(1)
Critical Thinking
536(1)
Practice Test
536