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Loose Leaf for Wardlaw's Perspectives in Nutrition 11th ed. [köitmata]

  • Formaat: Loose-leaf, 992 pages, kõrgus x laius x paksus: 274x218x33 mm, kaal: 1819 g
  • Ilmumisaeg: 22-Jan-2018
  • Kirjastus: McGraw-Hill Education
  • ISBN-10: 1260163938
  • ISBN-13: 9781260163933
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  • Formaat: Loose-leaf, 992 pages, kõrgus x laius x paksus: 274x218x33 mm, kaal: 1819 g
  • Ilmumisaeg: 22-Jan-2018
  • Kirjastus: McGraw-Hill Education
  • ISBN-10: 1260163938
  • ISBN-13: 9781260163933
Teised raamatud teemal:
Wardlaw's Perspectives in Nutrition has the richly-deserved reputation of providing an accurate, current, in-depth, and thoughtful introduction to the dynamic field of nutrition, and the eleventh edition has been enhanced for both students and instructors. This edition continues the tradition of presenting scientific content that is reliable, accurate, and up-to-date, and it incorporates coverage of recent nutrition research, as well as the recent updates to consumer guidelines and tools -- Dietary Guidelines for Americans, MyPlate, Healthy People 2020, and the new Nutrition Facts panel. It also retains the in-depth coverage students need to fully understand and appreciate the role of nutrition in overall health and to build the scientific knowledge base needed to pursue health-related careers or simply live healthier lives. To enhance these strengths and promote greater comprehension, new research findings and peer-reviewed references are incorporated and artwork is enhanced to further complement the discussions. The presentation of complex concepts was scrutinized to increase clarity through the use of clear, streamlined, precise, and student-friendly language. Timely and intriguing examples, illustrative analogies, clinical insights, culinary perspectives, historical notes, future perspectives, and thought-provoking photos make the text enjoyable and interesting to students and instructors alike.
Meet the Author Team iv
Preface v
Part 1 Nutrition Fundamentals 3(154)
1 The Science Of Nutrition
3(36)
1.1 Nutrition Overview
4(6)
Nutrients
4(4)
Phytochemicals and Zoochemicals
8(1)
Expert Perspective from the Field: Functional Foods
9(1)
1.2 Energy Sources and Uses
10(2)
1.3 The North American Diet
12(4)
What Influences Our Food Choices?
13(1)
Take Action: Why You Eat What You Do
14(1)
Global Perspective: The Price of Food
15(1)
1.4 Nutritional Health Status
16(8)
Health Objectives for the U.S. for the Year 2020
16(1)
Assessing Nutritional Status
17(1)
Limitations of Nutritional Assessment
18(1)
Importance of Being Concerned about Nutritional Status
19(1)
Getting Nutrition-Related Advice: The Nutrition Care Process
19(2)
Clinical Perspective: Genetics and Nutrition
21(3)
Take Action: Create Your Family Tree for Health-Related Concerns
24(1)
1.5 Using Scientific Research to Determine Nutrient Needs
24(7)
Making Observations and Generating Hypotheses
25(2)
Laboratory Animal Experiments
27(1)
Human Experiments
27(4)
1.6 Evaluating Nutrition Claims and Products
31(2)
Buying Nutrition-Related Products
31(2)
Chapter Summary
33(2)
Study Questions
35(2)
References
37(2)
2 Tools Of A Healthy Diet
39(34)
2.1 Dietary Reference Intakes (DRIs)
40(5)
Estimated Average Requirements (EARs)
40(1)
Recommended Dietary Allowances (RDAs)
41(1)
Adequate Intakes (Als)
42(1)
Tolerable Upper Intake Levels (Upper Levels, or ULs)
42(1)
Estimated Energy Requirements (EERs)
42(1)
Acceptable Macronutrient Distribution Ranges (AMDRs)
43(1)
Appropriate Uses of the DRIs
43(1)
Putting the DR's into Action to Determine the Nutrient Density of Foods
44(1)
2.2 Daily Values (DVs)
45(8)
Reference Daily Intakes (RDIs)
45(1)
Daily Reference Values (DRVs)
45(2)
Putting the Daily Values into Action on Nutrition Facts Panels
47(5)
Take Action: Applying the Nutrition Facts Label to Your Daily Food Choices
52(1)
Global Perspective: Front-of-Package Nutrition Labeling
53(1)
2.3 Nutrient Composition of Foods
53(3)
Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake
54(1)
Expert Perspective from the Field: Menu Labeling: How Many Calories Are in That?
55(1)
2.4 Dietary Guidelines for Americans 2015-2020
56(4)
Putting the Dietary Guidelines into Action
58(2)
Take Action: Are You Putting the Dietary Guidelines into Practice?
60(1)
2.5 MyPlate
60(8)
Putting MyPlate into Action
61(5)
Rating Your Current Diet
66(1)
Take Action: Does Your Diet Meet MyPlate Recommendations?
67(1)
Chapter Summary
68(2)
Study Questions
70(1)
References
71(2)
3 The Food Supply
73(44)
3.1 Food Availability and Access
74(5)
Health Consequences of Malnutrition and Food Insecurity
74(1)
Food Insecurity in the U.S.
75(1)
Programs to Increase Food Security in the U.S.
76(2)
Food Insecurity and Malnutrition in the World's Developing Regions
78(1)
3.2 Food Production
79(5)
Organic Foods
79(1)
Biotechnology-Genetically Modified Foods
80(4)
3.3 Food Preservation and Processing
84(3)
Food Irradiation
84(1)
Food Additives
84(3)
3.4 Food and Water Safety
87(16)
Foodborne Illness Overview
87(1)
Take Action: A Closer Look at Food Additives
88(1)
Microbial Pathogens
89(9)
Water Safety
98(1)
Preventing Foodborne and Waterborne Illnesses
99(2)
Clinical Perspective: Foodborne Illness Can Be Deadly
101(1)
Take Action: Check Your Food Safety Skills
102(1)
3.5 Environmental Contaminants in Foods
103(7)
Lead
103(1)
Arsenic
104(1)
Dioxins and Polychlorinated Biphenyls (PCBs)
104(1)
Mercury
104(1)
Pesticides and Antibiotics
104(2)
Global Perspective: Traveler's Diarrhea
106(3)
Expert Perspective from the Field: Sustainability in University Food Service
109(1)
Chapter Summary
110(2)
Study Questions
112(2)
References
114(3)
4 Human Digestion And Absorption
117(40)
4.1 Organization of the Human Body
118(4)
4.2 Digestive System Overview
122(4)
Anatomy of the GI Tract
123(1)
GI Motility: Mixing and Propulsion
124(1)
Digestive Enzymes and Other Secretions
124(2)
4.3 Moving through the GI Tract: Mouth and Esophagus
126(2)
Taste and Smell
126(1)
Swallowing
127(1)
4.4 Moving through the GI Tract: Stomach
128(2)
4.5 Moving through the GI Tract: Small Intestine and Accessory Organs
130(6)
Liver, Gallbladder, and Pancreas
131(1)
Gastrointestinal Hormones: A Key to Orchestrating Digestion
132(1)
Absorption in the Small Intestine
133(2)
Global Perspective: Diarrhea in Infants and Children
135(1)
4.6 Moving Nutrients around the Body: Circulatory Systems
136(1)
Cardiovascular System
137(1)
Lymphatic System
137(1)
4.7 Moving through the GI Tract: Large Intestine
137(4)
Gut Microbiota
138(2)
Culinary Perspective: Fermented Foods
140(1)
Absorption of Water and Electrolytes
140(1)
Elimination of Feces
141(1)
4.8 When Digestive Processes Go Awry
141(10)
Heartburn and Gastroesophageal Reflux Disease
141(1)
Ulcers
142(1)
Nonalcoholic Fatty Liver Disease
143(1)
Gallstones
144(1)
Food Intolerances
144(1)
Intestinal Gas
144(1)
Constipation
145(1)
Diarrhea
146(1)
Clinical Perspective
147(1)
Irritable Bowel Syndrome
147(1)
Take Action: Investigate Flours and Grains for Gluten Content
147(1)
Expert Perspective from the Field: Gluten-related Disorders: Celiac Disease and Non-celiac Gluten Sensitivity
148(1)
Inflammatory Bowel Disease
149(1)
Hemorrhoids
149(1)
Take Action: Are You Eating for a Healthy Digestive System?
150(1)
Chapter Summary
151(2)
Study Questions
153(1)
References
154(3)
Part 2 Energy-Yielding Nutrients and Alcohol 157(132)
5 Carbohydrates
157(36)
5.1 Structures of Carbohydrates
158(6)
Monosaccharides: Glucose, Fructose, Galactose, Sugar Alcohols, and Pentoses
158(2)
Disaccharides: Maltose, Sucrose, and Lactose
160(1)
Oligosaccharides: Raffinose and Stachyose
161(1)
Polysaccharides: Starch, Glycogen, and Fiber
161(3)
5.2 Carbohydrates in Foods
164(5)
Starch
165(1)
Fiber
165(1)
Nutritive Sweeteners
165(2)
Non-nutritive (Alternative) Sweeteners
167(2)
Take Action: Choosing a Sandwich
169(1)
5.3 Recommended Intake of Carbohydrates
169(4)
Our Carbohydrate Intake
170(3)
Take Action: Estimate Your Fiber Intake
173(1)
5.4 Functions of Carbohydrates in the Body
173(3)
Digestible Carbohydrates
173(1)
Indigestible Carbohydrates
174(2)
5.5 Carbohydrate Digestion and Absorption
176(3)
Digestion
176(1)
Absorption
177(1)
Expert Perspective from the Field: Taxing Sugar-Sweetened Beverages
178(1)
5.6 Health Concerns Related to Carbohydrate Intake
179(9)
Very-High-Fiber Diets
179(1)
High Sugar Diets
179(1)
Lactose Intolerance
180(1)
Glucose Intolerance
180(3)
Clinical Perspective: Diabetes Mellitus
183(3)
Glycemic Index and Glycemic Load
186(2)
Chapter Summary
188(2)
Study Questions
190(1)
References
191(2)
6 Lipids
193(36)
6.1 Triglycerides
194(4)
Structure
194(2)
Naming Fatty Acids
196(1)
Essential Fatty Acids
197(1)
6.2 Food Sources of Triglycerides
198(4)
Hidden Fats
200(1)
Fat Replacements
200(1)
Take Action: Is Your Diet High in Saturated and Trans Fat?
201(1)
6.3 Functions of Triglycerides
202(2)
Provide Energy
202(1)
Provide Compact Energy Storage
202(1)
Insulate and Protect the Body
202(1)
Aid Fat-Soluble Vitamin Absorption and Transport
203(1)
Essential Fatty Acid Functions
203(1)
6.4 Phospholipids
204(2)
Phospholipid Functions
204(1)
Sources of Phospholipids
205(1)
6.5 Sterols
206(1)
Sterol Functions
206(1)
Sources of Sterols
206(1)
6.6 Recommended Fat Intakes
207(2)
Mediterranean Diet
208(1)
Essential Fatty Acid Needs
208(1)
Our Fat Intake
208(1)
6.7 Fat Digestion and Absorption
209(3)
Digestion
209(1)
Absorption
210(2)
6.8 Transporting Lipids in the Blood
212(4)
Transporting Dietary Lipids Utilizes Chylomicrons
212(2)
Transporting Lipids Mostly Made by the Body Utilizes Very-Low-Density Lipoproteins
214(1)
LDL Removal from the Blood
215(1)
HDL's Role in Removing Blood LDL
215(1)
6.9 Health Concerns Related to Fat Intake
216(8)
High Polyunsaturated Fat Intake
216(1)
Excessive Omega-3 Fatty Acid Intake
216(1)
Imbalances in Omega-3 and Omega-6 Fatty Acids
216(1)
Intake of Rancid Fats
216(1)
Expert Perspective from the Field: Omega-6 Fatty Acids: Harmful or Healthful?
217(1)
Clinical Perspective: Cardiovascular Disease (CVD)
218(2)
Diets High in Trans Fat
220(1)
Diets High in Total Fat
221(1)
Take Action: What Is Your 10-Year Risk of Cardiovascular Disease?
222(2)
Chapter Summary
224(2)
Study Questions
226(1)
References
227(2)
7 Proteins
229(34)
7.1 Structure of Proteins
230(3)
Amino Acids
230(1)
Synthesis of Nonessential Amino Acids
231(1)
Amino Acid Composition: Complete and Incomplete Proteins
232(1)
7.2 Synthesis of Proteins
233(3)
Transcription and Translation of Genetic Information
233(2)
Protein Organization
235(1)
Denaturation of Proteins
236(1)
Adaptation of Protein Synthesis to Changing Conditions
236(1)
7.3 Sources of Protein
236(4)
Evaluation of Food Protein Quality
237(3)
7.4 Nitrogen Balance
240(2)
Recommended Intakes of Protein
240(2)
Take Action: Meeting Protein Needs When Dieting to Lose Weight
242(1)
7.5 Protein Digestion and Absorption
242(2)
7.6 Functions of Proteins
244(5)
Producing Vital Body Structures
245(1)
Maintaining Fluid Balance
245(1)
Contributing to Acid-Base Balance
246(1)
Forming Hormones, Enzymes, and Neurotransmitters
247(1)
Contributing to Immune Function
247(1)
Transporting Nutrients
247(1)
Forming Glucose
247(1)
Expert Perspective from the Field: Nutrition and Immunity
248(1)
Providing Energy
249(1)
7.7 Health Concerns Related to Protein Intake
249(5)
Protein-Energy Malnutrition
249(2)
High Protein Diets
251(1)
Clinical Perspective: Food Protein Allergies
252(1)
Global Perspective: How Big Is Your Food Print?
253(1)
7.8 Vegetarian Diets
254(4)
Take Action: Protein and the Vegan
256(1)
Special Concerns for Infants and Children
257(1)
Chapter Summary
258(2)
Study Questions
260(1)
References
261(2)
8 Alcohol
263(26)
8.1 Sources of Alcohol
264(3)
Production of Alcoholic Beverages
265(1)
Culinary Perspective: Cooking with Alcohol
266(1)
8.2 Alcohol Absorption and Metabolism
267(3)
Alcohol Metabolism: 3 Pathways
267(3)
8.3 Alcohol Consumption
270(1)
College and Underage Drinking
270(1)
Take Action: Alcohol and Driving
271(1)
8.4 Health Effects of Alcohol
271(7)
Guidance for Using Alcohol Safely
272(1)
Potential Benefits of Alcohol Intake
272(1)
Risks of Excessive Alcohol Intake
273(2)
Effects of Alcohol Abuse on Nutritional Status
275(1)
Alcohol Consumption during Pregnancy and Breastfeeding
276(1)
Global Perspective: Alcohol Intake around the World
277(1)
8.5 Alcohol Use Disorders
278(5)
Genetic Influences
278(1)
Effect of Gender
279(1)
Age of Onset of Drinking
279(1)
Ethnicity and Alcohol Use
279(1)
Mental Health and Alcohol Use
280(1)
The Economic Costs of Alcohol Abuse
280(1)
Clinical Perspective: Treatment of Alcohol Use Disorders
281(1)
Take Action: Do You Know Why These Are Alcohol Myths?
282(1)
Chapter Summary
283(2)
Study Questions
285(1)
References
286(3)
Part 3 Metabolism and Energy Balance 289(118)
9 Energy Metabolism
289(34)
9.1 Metabolism: Chemical Reactions in the Body
290(3)
Converting Food into Energy
290(2)
Oxidation-Reduction Reactions: Key Processes in Energy Metabolism
292(1)
9.2 ATP Production from Carbohydrates
293(7)
Glycolysis
294(1)
Transition Reaction: Synthesis of Acetyl-CoA
294(2)
Citric Acid Cycle
296(1)
Electron Transport Chain
296(1)
The Importance of Oxygen
297(1)
Anaerobic Metabolism
298(2)
9.3 ATP Production from Fats
300(4)
ATP Production from Fatty Acids
300(2)
Carbohydrate Aids Fat Metabolism
302(1)
Ketones: By-products of Fat Catabolism
302(1)
Ketosis in Diabetes
302(1)
Ketosis in Semistarvation or Fasting
302(2)
9.4 Protein Metabolism
304(3)
Gluconeogenesis: Producing Glucose from Glucogenic Amino Acids and Other Compounds
305(1)
Gluconeogenesis from Typical Fatty Acids Is Not Possible
305(1)
Disposal of Excess Amino Groups from Amino Acid Metabolism
305(1)
Global Perspective: Cancer Cell Metabolism
306(1)
9.5 Alcohol Metabolism
307(1)
9.6 Regulation of Energy Metabolism
308(3)
The Liver
310(1)
ATP Concentrations
310(1)
Enzymes, Hormones, Vitamins, and Minerals
310(1)
9.7 Fasting and Feasting
311(6)
Fasting
311(1)
Feasting
312(2)
Take Action: Weight Loss and Metabolism
314(1)
Clinical Perspective: Inborn Errors of Metabolism
315(1)
Take Action: Newborn Screening in Your State
316(1)
Chapter Summary
317(2)
Study Questions
319(1)
References
320(3)
10 Energy Balance, Weight Control, And Eating Disorders
323(46)
10.1 Energy Balance
324(4)
Energy Intake
325(1)
Energy Expenditure
326(2)
10.2 Measuring Energy Expenditure
328(2)
10.3 Eating Behavior Regulation
330(2)
10.4 Estimating Body Weight and Composition
332(4)
Body Mass Index
332(1)
Measuring Body Fat Content
332(2)
Assessing Body Fat Distribution
334(2)
10.5 Factors Affecting Body Weight and Composition
336(3)
Role of Genetics
336(1)
Role of Environment
337(1)
Genetic and Environmental Synergy
338(1)
Diseases and Disorders
338(1)
10.6 Treatment of Overweight and Obesity
339(7)
Control of Energy Intake
341(1)
Regular Physical Activity
341(2)
Control of Problem Behaviors
343(2)
Expert Perspective from the Field: Tailoring a Healthy Eating Plan to Fit Your Lifestyle
345(1)
Weight Loss Maintenance
346(1)
10.7 Fad Diets
346(8)
Clinical Perspective: Professional Help for Weight Control
350(2)
Take Action: Changing for the Better
352(2)
10.8 Eating Disorders
354(10)
Prevalence and Susceptibility
354(1)
Anorexia Nervosa
355(3)
Bulimia Nervosa
358(2)
Binge Eating Disorder
360(1)
Other Specified Feeding and Eating Disorders (OSFED)
361(1)
Other Related Conditions
362(1)
Prevention of Eating Disorders
362(1)
Take Action: Assessing Risk of Developing an Eating Disorder
363(1)
Chapter Summary
364(2)
Study Questions
366(1)
References
367(2)
11 Nutrition, Exercise, And Sports
369(38)
11.1 Benefits of Fitness
370(1)
11.2 Characteristics of a Good Fitness Program
371(4)
Mode
371(1)
Duration
371(1)
Frequency
371(1)
Intensity
371(2)
Progression
373(1)
Consistency
373(1)
Variety
373(1)
Achievement and Maintenance of Fitness
373(2)
11.3 Energy Sources for Muscle Use
375(10)
ATP: Immediately Usable Energy
375(1)
Phosphocreatine: Initial Resupply of Muscle ATP
375(1)
Take Action: How Physically Fit Are You?
376(3)
Carbohydrate: Major Fuel for Short-Term, High Intensity, and Medium-Term Exercise
379(3)
Fat: Main Fuel for Prolonged, Low Intensity Exercise
382(1)
Protein: A Minor Fuel Source during Exercise
383(1)
Fuel Use and VO2max
384(1)
11.4 The Body's Response to Physical Activity
385(1)
Specialized Functions of Skeletal Muscle Fiber Types
385(1)
Adaptation of Muscles and Body Physiology to Exercise
385(1)
11.5 Power Food: Dietary Advice for Athletes
386(7)
Energy Needs
386(1)
Carbohydrate Needs
387(3)
Fat Needs
390(1)
Protein Needs
390(1)
Take Action: Meeting the Protein Needs of an Athlete: A Case Study
391(1)
Vitamin and Mineral Needs
392(1)
11.6 Fluid Needs for Active Individuals
393(3)
Fluid Intake and Replacement Strategies
395(1)
Water Intoxication
395(1)
Sports Drinks
396(1)
11.7 Food and Fluid Intake before, during, and after Exercise
396(3)
Pre-exercise Meal
396(1)
Fueling during Exercise
397(1)
Recovery Meals
398(1)
Global Perspective: Gene Doping and the Wide World of Sports
399(1)
11.8 Ergogenic Aids to Enhance Athletic Performance
399(3)
Chapter Summary
402(2)
Study Questions
404(1)
References
405(2)
Part 4 Vitamins and Minerals 407(174)
12 The Fat-Soluble Vitamins
407(36)
12.1 Vitamins: Essential Dietary Components
408(2)
Absorption of Vitamins
408(1)
Malabsorption of Vitamins
408(1)
Transport of Vitamins
409(1)
Storage of Vitamins in the Body
409(1)
Vitamin Toxicity
410(1)
12.2 Vitamin A
410(10)
Vitamin A in Foods
411(1)
Vitamin A Needs
412(1)
Absorption, Transport, Storage, and Excretion of Vitamin A
413(1)
Functions of Vitamin A (Retinoids)
414(1)
Carotenoid Functions
415(1)
Vitamin A Deficiency Diseases
416(1)
Vitamin A Toxicity
417(2)
Global Perspective: Vitamin A Deficiency
419(1)
12.3 Vitamin D
420(6)
Vitamin D2 in Foods
420(1)
Vitamin D3 Formation in the Skin
420(1)
Vitamin D Needs
421(1)
Absorption, Transport, Storage, and Excretion of Vitamin D
421(2)
Functions of Vitamin D
423(1)
Vitamin D Deficiency Diseases
424(1)
Vitamin D Toxicity
425(1)
12.4 Vitamin E
426(3)
Vitamin E in Foods
426(1)
Vitamin E Needs
426(1)
Absorption, Transport, Storage, and Excretion of Vitamin E
427(1)
Functions of Vitamin E
427(1)
Vitamin E Deficiency
428(1)
Vitamin E Toxicity
429(1)
12.5 Vitamin K
429(5)
Vitamin K Sources
429(1)
Vitamin K Needs
430(1)
Absorption, Transport, Storage, and Excretion of Vitamin K
430(1)
Functions of Vitamin K
430(1)
Vitamin K Deficiency
431(1)
Vitamin K Toxicity
431(1)
Take Action: Does Your Fat-Soluble Vitamin Intake Add Up?
432(2)
12.6 Dietary Supplements: Healthful or Harmful?
434(3)
Take Action: A Closer Look at Supplements
436(1)
Chapter Summary
437(2)
Study Questions
439(1)
References
440(3)
13 The Water-Soluble Vitamins
443(48)
13.1 Water-Soluble Vitamin Overview
444(3)
Coenzymes: A Common Role of B-Vitamins
445(1)
Enrichment and Fortification of Grains
446(1)
13.2 Thiamin
447(4)
Thiamin in Foods
448(1)
Thiamin Needs and Upper Level
448(1)
Absorption, Transport, Storage, and Excretion of Thiamin
449(1)
Functions of Thiamin
449(1)
Thiamin Deficiency
450(1)
13.3 Riboflavin
451(2)
Riboflavin in Foods
451(1)
Riboflavin Needs and Upper Level
451(1)
Absorption, Transport, Storage, and Excretion of Riboflavin
452(1)
Functions of Riboflavin
452(1)
Riboflavin Deficiency
453(1)
13.4 Niacin
453(5)
Niacin in Foods
454(1)
Niacin Needs and Upper Level
455(1)
Absorption, Transport, Storage, and Excretion of Niacin
455(1)
Functions of Niacin
455(1)
Niacin Deficiency
456(1)
Pharmacological Use of Niacin
457(1)
13.5 Pantothenic Acid
458(2)
Pantothenic Acid in Foods
458(1)
Pantothenic Acid Needs and Upper Level
458(1)
Absorption, Transport, Storage, and Excretion of Pantothenic Acid
458(1)
Functions of Pantothenic Acid
459(1)
Pantothenic Acid Deficiency
459(1)
13.6 Biotin
460(2)
Sources of Biotin: Food and Microbial Synthesis
460(1)
Biotin Needs and Upper Level
460(1)
Absorption, Transport, Storage, and Excretion of Biotin
461(1)
Functions of Biotin
461(1)
Biotin Deficiency
461(1)
13.7 Vitamin B-6
462(3)
Vitamin B-6 in Foods
462(1)
Vitamin B-6 Needs and Upper Level
462(1)
Absorption, Transport, Storage, and Excretion of Vitamin B-6
463(1)
Functions of Vitamin B-6
463(1)
Vitamin B-6 Deficiency
464(1)
Pharmacological Use of Vitamin B-6
464(1)
13.8 Folate
465(6)
Folate in Foods
465(1)
Dietary Folate Equivalents
466(1)
Folate Needs
466(1)
Upper Level for Folate
466(1)
Absorption, Transport, Storage, and Excretion of Folate
466(1)
Culinary Perspective: Beans, Lentils, and Dried Peas
467(1)
Functions of Folate
467(1)
Clinical Perspective: Folate and the Cancer Drug Methotrexate
468(1)
Folate Deficiency
468(2)
Clinical Perspective: Neural Tube Defects
470(1)
13.9 Vitamin B-12
471(4)
Vitamin B-12 in Foods
471(1)
Vitamin B-12 Needs and Upper Level
472(1)
Absorption, Transport, Storage, and Excretion of Vitamin B-12
472(1)
Functions of Vitamin B-12
473(1)
Vitamin B-12 Deficiency
473(2)
13.10 Choline
475(3)
Choline in Foods
475(1)
Choline Needs and Upper Level
475(1)
Absorption, Transport, Storage, and Excretion of Choline
476(1)
Functions of Choline
476(1)
Choline Deficiency
477(1)
Take Action: B-Vitamin Supplements
477(1)
13.11 Vitamin C
478(7)
Vitamin C in Foods
478(1)
Vitamin C Needs
478(1)
Upper Level for Vitamin C
479(1)
Absorption, Transport, Storage, and Excretion of Vitamin C
479(1)
Functions of Vitamin C
479(2)
Vitamin C Deficiency
481(2)
Vitamin C Intake above the RDA
483(1)
Take Action: Spotting Fraudulent Claims for Vitamins and Vitamin-like Substances
484(1)
Chapter Summary
485(2)
Study Questions
487(1)
References
488(3)
14 Water And Major Minerals
491(54)
14.1 Water
492(12)
Water in the Body: Intracellular and Extracellular Fluids
492(3)
Functions of Water
495(1)
Water in Beverages and Foods
496(2)
Water Needs
498(1)
Regulation of Water Balance
499(4)
Global Perspective: Water for Everyone
503(1)
14.2 Overview of Minerals
504(3)
Food Sources of Minerals
504(1)
Absorption and Bioavailability of Minerals
505(1)
Transport and Storage of Minerals
506(1)
Excretion of Minerals
506(1)
Functions of Minerals
506(1)
Mineral Deficiencies
507(1)
Mineral Toxicity
507(1)
14.3 Sodium (Na)
507(5)
Sodium in Foods
507(1)
Culinary Perspective: Sea and Specialty Salts
508(1)
Sodium Needs
509(1)
Absorption, Transport, Storage, and Excretion of Sodium
510(1)
Functions of Sodium
510(1)
Sodium Deficiency
510(1)
Excess Sodium Intake and Upper Level
511(1)
14.4 Potassium (K)
512(2)
Potassium in Foods
512(1)
Potassium Needs
513(1)
Absorption, Transport, Storage, and Excretion of Potassium
513(1)
Functions of Potassium
513(1)
Potassium Deficiency
513(1)
Excess Potassium and Upper Level
514(1)
14.5 Chloride (Cl)
514(5)
Chloride in Foods
514(1)
Chloride Needs
515(1)
Absorption, Transport, Storage, and Excretion of Chloride
515(1)
Functions of Chloride
515(1)
Chloride Deficiency
515(1)
Upper Level for Chloride
515(1)
Clinical Perspective: Hypertension and Nutrition
516(3)
14.6 Calcium (Ca)
519(13)
Calcium in Foods
520(1)
Calcium Needs
521(1)
Calcium Supplements
522(1)
Calcium Absorption, Transport, Storage, Regulation, and Excretion
522(2)
Functions of Calcium
524(3)
Take Action: Estimate Your Calcium Intake
527(1)
Clinical Perspective: Osteoporosis
528(3)
Take Action: Bone Health
531(1)
Potential Health Benefits of Calcium
531(1)
Upper Level for Calcium
531(1)
14.7 Phosphorus (P)
532(1)
Phosphorus in Foods
532(1)
Phosphorus Needs
532(1)
Absorption, Transport, Storage, and Excretion of Phosphorus
532(1)
Functions of Phosphorus
533(1)
Phosphorus Deficiency
533(1)
Toxicity and Upper Level for Phosphorus
533(1)
14.8 Magnesium (Mg)
533(3)
Magnesium in Foods
533(1)
Magnesium Needs
534(1)
Absorption, Transport, Storage, and Excretion of Magnesium
534(1)
Functions of Magnesium
535(1)
Magnesium Deficiency
536(1)
Upper Level for Magnesium
536(1)
14.9 Sulfur (S)
536(2)
Chapter Summary
538(2)
Study Questions
540(2)
References
542(3)
15 Trace Minerals
545(36)
15.1 Iron (Fe)
546(7)
Iron in Foods
546(1)
Iron Needs
546(1)
Absorption, Transport, Storage, and Excretion of Iron
547(2)
Functions of Iron
549(2)
Iron Deficiency
551(1)
Iron Overload and Toxicity
552(1)
15.2 Zinc (Zn)
553(3)
Zinc in Foods
553(1)
Dietary Needs for Zinc
554(1)
Absorption, Transport, Storage, and Excretion of Zinc
554(1)
Functions of Zinc
555(1)
Zinc Deficiency
555(1)
Zinc Toxicity
555(1)
Take Action: Iron and Zinc Intake in a Sample Vegan Diet
556(1)
15.3 Copper (Cu)
556(2)
Copper in Foods
556(1)
Dietary Needs for Copper
556(1)
Absorption, Transport, Storage, and Excretion of Copper
557(1)
Functions of Copper
557(1)
Copper Deficiency
558(1)
Copper Toxicity
558(1)
15.4 Manganese (Mn)
558(2)
Manganese in Foods
558(1)
Dietary Needs for Manganese
559(1)
Absorption, Transport, Storage, and Excretion of Manganese
559(1)
Functions of Manganese
559(1)
Manganese Deficiency and Toxicity
559(1)
15.5 Iodine (I)
560(4)
Iodine in Foods
560(1)
Dietary Needs for Iodine
561(1)
Absorption, Transport, Storage, and Excretion of Iodine
561(1)
Functions of Iodine
561(1)
Iodine Deficiency Disorders (IDD)
561(1)
Iodine Toxicity
562(2)
15.6 Selenium (Se)
564(3)
Selenium in Foods
564(1)
Dietary Needs for Selenium
565(1)
Absorption, Transport, Storage, and Excretion of Selenium
565(1)
Functions of Selenium
565(1)
Selenium Deficiency
566(1)
Selenium Toxicity
566(1)
15.7 Chromium (Cr)
567(1)
Chromium in Foods
567(1)
Dietary Needs for Chromium
567(1)
Absorption, Transport, Storage, and Excretion of Chromium
567(1)
Functions of Chromium
567(1)
Chromium Deficiency and Toxicity
567(1)
15.8 Fluoride (F)
568(3)
Fluoride in Foods
568(1)
Dietary Needs for Fluoride
568(1)
Absorption, Transport, Storage, and Excretion of Fluoride
568(1)
Functions of Fluoride
568(1)
Fluoride Deficiency and Toxicity
569(2)
Take Action: Is Your Local Water Supply Fluoridated?
571(1)
15.9 Molybdenum (Mo) and Ultratrace Minerals
571(5)
Global Perspective: The e-Library of Evidence for Nutrition Actions
572(1)
Clinical Perspective: Nutrients, Diet, and Cancer
573(3)
Chapter Summary
576(2)
Study Questions
578(1)
References
579(2)
Part 5 Nutrition Applications in the Life Cycle 581
16 Nutritional Aspects Of Pregnancy And Breastfeeding
581(40)
16.1 Pregnancy
582(6)
Prenatal Developmental Stages: Conception, Zygotic, Embryonic, and Fetal
583(4)
Nourishing the Zygote, Embryo, and Fetus
587(1)
16.2 Nutrient Needs of Pregnant Women
588(5)
Energy Needs
589(1)
Nutrients Needed for Building New Cells
589(2)
Nutrients Needed for Bone and Tooth Development
591(1)
Expert Perspective from the Field: Grains and Folic Acid Fortification
592(1)
Pregnant Women Do Not Have an Instinctive Drive to Consume More Nutrients
592(1)
16.3 Diet and Exercise Plan for Pregnancy
593(4)
Prenatal Vitamin and Mineral Supplements
595(1)
Physical Activity during Pregnancy
595(1)
Global Perspective: Pregnancy and Malnutrition
596(1)
16.4 Maternal Weight and Pregnancy Outcome
597(2)
Maternal Prepregnancy Weight
597(1)
Maternal Weight Gain
597(2)
Pattern of Maternal Weight Gain
599(1)
16.5 Nutrition-Related Factors Affecting Pregnancy Outcome
599(9)
Young Maternal Age
599(1)
Maternal Eating Patterns
600(1)
Maternal Health
600(2)
Maternal Sociocultural Factors
602(1)
Maternal Food Supply
602(1)
Maternal Lifestyle
603(2)
Take Action: Healthy Diets for Pregnant Women
605(1)
Clinical Perspective: Nutrition-Related Physiological Changes of Concern during Pregnancy
606(2)
16.6 Lactation
608(2)
Milk Production
608(2)
16.7 Nutrient Needs of Breastfeeding Women
610(2)
Maternal Nutritional Status
610(1)
Food Choices during Lactation
611(1)
16.8 Factors Affecting Lactation
612(4)
Maternal Weight
612(1)
Maternal Age
612(1)
Maternal Eating Patterns
612(1)
Maternal and Infant Health
612(1)
Sociocultural Factors
613(1)
Maternal Food Supply
614(1)
Maternal Lifestyle Choices
614(1)
Take Action: Investigating Breastfeeding
615(1)
Chapter Summary
616(2)
Study Questions
618(1)
References
619(2)
17 Nutrition During The Growing Years
621(40)
17.1 Growing Up
622(2)
Height and Weight
622(1)
Body Composition
623(1)
Body Organs and Systems
623(1)
17.2 Physical Growth
624(3)
Tracking Growth
624(2)
Using Growth Chart Information
626(1)
17.3 Nutrient Needs
627(5)
Global Perspective: Autism
628(1)
Energy
628(1)
Protein
628(1)
Fat
629(1)
Carbohydrate
629(1)
Water
629(1)
Vitamins and Minerals
630(2)
17.4 Feeding Babies: Human Milk and Formula
632(6)
Nutritional Qualities of Human Milk
632(1)
Nutritional Qualities of Infant Formula
633(1)
Comparing Human Milk and Infant Formula
634(1)
Feeding Technique
635(1)
Preparing Bottles
636(2)
17.5 Feeding Babies: Adding Solid Foods
638(6)
Deciding When to Introduce Solid Foods
638(2)
Rate for Introducing Solid Foods
640(1)
Sequence for Introducing Solid Foods
640(2)
Weaning from the Breast or Bottle
642(1)
Learning to Self-feed
642(1)
Clinical Perspective: Potential Nutrition-Related Problems of Infancy
643(1)
17.6 Children as Eaters
644(8)
Appetites
645(1)
When, What, and How Much to Serve
646(1)
Food Preferences
647(1)
Mealtime Challenges
648(1)
Take Action: Getting Young Bill to Eat
649(1)
Clinical Perspective: Potential Nutrition-Related Problems of Childhood
650(2)
17.7 Teenage Eating Patterns
652(4)
Factors Affecting Teens' Food Choices
652(1)
Helping Teens Eat More Nutritious Foods
653(1)
Take Action: Evaluating a Teen Lunch
654(1)
Clinical Perspective: Potential Nutrition-Related Problems of Adolescence
655(1)
Chapter Summary
656(2)
Study Questions
658(1)
References
659(2)
18 Nutrition During The Adult Years
661
18.1 Physical and Physiological Changes during Adulthood
662(5)
Usual and Successful Aging
664(1)
Factors Affecting the Rate of Aging
664(2)
Take Action: Stop the Clock! Are You Aging Healthfully?
666(1)
18.2 Nutrient Needs during Adulthood
667(5)
Defining Nutrient Needs
668(4)
18.3 Factors Influencing Food Intake and Nutrient Needs
672(10)
Physical and Physiological Factors
672(8)
Psychosocial Factors
680(1)
Economic Factors
681(1)
18.4 Nutrition Assistance Programs
682(1)
18.5 Nutrition-Related Health Issues of the Adult Years
683(8)
Alcohol Use
684(1)
Slowed Restoration of Homeostasis
684(1)
Alzheimer Disease
684(1)
Arthritis
685(1)
Take Action: Helping Older Adults Eat Better
686(1)
Clinical Perspective: Complementary and Alternative Health Approaches
687(4)
Chapter Summary
691(2)
Study Questions
693(1)
References
694
Appendices
A Human Physiology: A Tool for Understanding Nutrition
A-1
B Chemistry: A Tool for Understanding Nutrition
A-25
C Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
A-48
D Dietary Advice for Canadians
A-54
E The Food Lists for Diabetes: A Helpful Menu Planning Tool
A-66
F Fatty Acids, Including Omega-3 Fatty Acids, in Foods
A-80
G Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
A-82
H English-Metric Conversions and Nutrition Calculations
A-85
I Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
A-90
J Dietary Reference Intakes (DRI)
A-92
K CDC Growth Charts
A-104
L Sources of Nutrition Information
A-113
M Dietary Intake and Energy Expenditure Assessment
A-116
N Food Composition Table
A-125
Glossary Terms G-1
Index I-1