|
1 Nutrition: Making It Work for You |
|
|
1 | (37) |
|
What Is Nutrition, and Why Is It Important? |
|
|
2 | (1) |
|
Nutrition Is One of Several Factors Supporting Wellness |
|
|
3 | (1) |
|
A Healthful Diet Can Prevent Some Diseases and Reduce Your Risk for Others |
|
|
3 | (2) |
|
|
|
5 | (1) |
|
Carbohydrates, Fats, and Proteins Are Macronutrients That Provide Energy |
|
|
5 | (2) |
|
Vitamins and Minerals Are Micronutrients |
|
|
7 | (1) |
|
Water Supports All Body Functions |
|
|
8 | (1) |
|
What Is a Healthful Diet? |
|
|
9 | (1) |
|
A Healthful Diet Is Adequate |
|
|
9 | (1) |
|
A Healthful Diet Is Moderate |
|
|
9 | (1) |
|
A Healthful Diet Is Balanced |
|
|
9 | (1) |
|
A Healthful Diet Is Varied |
|
|
9 | (1) |
|
How Can You Design a Diet That Works for You? |
|
|
10 | (1) |
|
Use the Dietary Reference Intakes to Figure Out Your Nutrient Needs |
|
|
10 | (1) |
|
FOCUS FIGURE Dietary Reference Intakes (DRIs) |
|
|
11 | (1) |
|
Follow the Dietary Guidelines for Americans |
|
|
12 | (1) |
|
MEAL FOCUS FIGURE Optimizing Nutrient Density |
|
|
13 | (2) |
|
|
|
15 | (6) |
|
|
|
21 | (3) |
|
FOCUS FIGURE The Nutrition Facts Panel |
|
|
24 | (2) |
|
Where Can You Turn for Nutrition Advice? |
|
|
26 | (1) |
|
Trustworthy Experts Are Educated and Credentialed |
|
|
27 | (1) |
|
Government Agencies Are Usually Trustworthy |
|
|
28 | (1) |
|
Professional Organizations Provide Reliable Nutrition Information |
|
|
28 | (1) |
|
How Can You Interpret the Results of Research Studies? |
|
|
29 | (1) |
|
Research Involves Applying the Scientific Method |
|
|
29 | (2) |
|
Various Types of Research Studies Tell Different Stories |
|
|
31 | (1) |
|
Use Your Knowledge of Research to Help You Evaluate Nutrition Claims |
|
|
32 | (6) |
|
2 The Human Body: Are We Really What We Eat? |
|
|
38 | (31) |
|
Why Do We Want to Eat What We Want to Eat? |
|
|
39 | (1) |
|
The Hypothalamus Prompts Hunger in Response to Various Signals |
|
|
39 | (2) |
|
Environmental Cues Trigger Appetite |
|
|
41 | (2) |
|
Are We Really What We Eat? |
|
|
43 | (3) |
|
What Happens to the Food We Eat? |
|
|
46 | (1) |
|
Digestion Begins in the Mouth |
|
|
46 | (1) |
|
FOCUS FIGURE Digestion Overview |
|
|
47 | (2) |
|
The Esophagus Transports Food into the Stomach |
|
|
49 | (1) |
|
The Stomach Mixes, Digests, and Stores Food |
|
|
50 | (1) |
|
Most Digestion and Absorption Occurs in the Small Intestine |
|
|
51 | (2) |
|
FOCUS FIGURE Small Intestine Structure and Function |
|
|
53 | (2) |
|
The Large Intestine Stores Food Waste Until It Is Excreted |
|
|
55 | (2) |
|
HEALTHWATCH What Disorders Are Related to Digestion, Absorption, and Elimination? |
|
|
57 | (1) |
|
Belching and Flatulence Are Common |
|
|
57 | (1) |
|
Gastroesophageal Reflux Is Backflow of Gastric Juice |
|
|
57 | (2) |
|
An Ulcer Is an Area of Erosion in the GI Tract |
|
|
59 | (1) |
|
Some People Experience Disorders Related to Specific Foods |
|
|
60 | (3) |
|
Diarrhea Results When Stools Are Expelled Too Quickly |
|
|
63 | (1) |
|
Constipation Results When Stools Are Expelled Too Slowly |
|
|
63 | (2) |
|
Irritable Bowel Syndrome Can Cause Either Diarrhea or Constipation |
|
|
65 | (4) |
|
3 Carbohydrates: Plant-Derived Energy Nutrients |
|
|
69 | (31) |
|
|
|
70 | (1) |
|
Most Carbohydrates Come from Plant Foods |
|
|
70 | (1) |
|
Simple Carbohydrates Are Sugars |
|
|
70 | (2) |
|
Complex Carbohydrates Are Polysaccharides |
|
|
72 | (5) |
|
Why Do We Need to Eat Carbohydrates? |
|
|
77 | (1) |
|
Carbohydrates Provide Energy |
|
|
77 | (1) |
|
Fiber-Rich Carbohydrates Have Health Benefits |
|
|
78 | (1) |
|
What Happens to the Carbohydrates We Eat? |
|
|
78 | (1) |
|
FOCUS FIGURE Carbohydrate Digestion Overview |
|
|
79 | (1) |
|
Digestion Breaks Down Most Carbohydrates into Monosaccharides |
|
|
80 | (1) |
|
The Liver Converts All Monosaccharides into Glucose |
|
|
80 | (1) |
|
Fiber Is Excreted from the Large Intestine |
|
|
80 | (1) |
|
Insulin and Glucagon Regulate the Level of Glucose in Blood |
|
|
81 | (1) |
|
FOCUS FIGURE Regulation of Blood Glucose |
|
|
82 | (1) |
|
The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels |
|
|
83 | (2) |
|
How Much Carbohydrate Should We Eat? |
|
|
85 | (1) |
|
Most Americans Eat Too Much Refined Carbohydrate |
|
|
85 | (2) |
|
Most Americans Eat Too Little Fiber-Rich Carbohydrate |
|
|
87 | (3) |
|
MEAL FOCUS FIGURE Comparison of Two High-Carbohydrate Diets |
|
|
90 | (1) |
|
What's the Story on Alternative Sweeteners? |
|
|
91 | (1) |
|
Limited Use of Alternative Sweeteners Is Not Harmful |
|
|
91 | (2) |
|
Using Artificial Sweeteners Does Not Necessarily Prevent Weight Gain |
|
|
93 | (1) |
|
HEALTHWATCH What Is Diabetes, and Why Has It Become a Public Health Concern? |
|
|
93 | (1) |
|
In Type 1 Diabetes, the Body Does Not Produce Enough Insulin |
|
|
94 | (1) |
|
In Type 2 Diabetes, Cells Become Less Responsive to Insulin |
|
|
95 | (1) |
|
Lifestyle Choices Can Help Control or Prevent Type 2 Diabetes |
|
|
95 | (5) |
|
4 Fats: Essential Energy-Supplying Nutrients |
|
|
100 | (29) |
|
|
|
101 | (1) |
|
Triglycerides Can Contain Saturated or Unsaturated Fatty Acid Chains |
|
|
101 | (3) |
|
Trans Fats Are Harmful to Health |
|
|
104 | (1) |
|
Essential Fatty Acids Protect Our Health |
|
|
105 | (1) |
|
Phospholipids Combine Lipids with Phosphate |
|
|
106 | (1) |
|
Sterols Have a Ring Structure |
|
|
106 | (1) |
|
Why Do We Need to Eat Fats? |
|
|
107 | (1) |
|
|
|
107 | (1) |
|
Fats Store Energy for Later Use |
|
|
108 | (1) |
|
Fats Enable the Transport of Fat-Soluble Vitamins |
|
|
108 | (1) |
|
Fats Support Body Functions and Structures |
|
|
108 | (1) |
|
Fats Contribute to the Flavor, Texture, and Satiety of Foods |
|
|
108 | (1) |
|
What Happens to the Fats We Eat? |
|
|
109 | (1) |
|
The Mouth and Stomach Have Limited Roles in Fat Digestion |
|
|
109 | (1) |
|
The Gallbladder, Liver, and Pancreas Assist in Fat Breakdown |
|
|
109 | (1) |
|
Most Fat Is Absorbed in the Small Intestine |
|
|
109 | (1) |
|
FOCUS FIGURE Lipid Digestion Overview |
|
|
110 | (1) |
|
Fat Is Stored for Later Use |
|
|
111 | (1) |
|
How Much Fat Should We Eat? |
|
|
112 | (1) |
|
Dietary Reference Intake for Total Fat |
|
|
112 | (1) |
|
Dietary Reference Intakes for Specific Fatty Acids |
|
|
112 | (1) |
|
Shopper's Guide: Choosing Foods with Healthful Fats |
|
|
113 | (1) |
|
MEAL FOCUS FIGURE Reducing Saturated Fat |
|
|
114 | (4) |
|
HEALTHWATCH What Role Do Fats Play in Chronic Disease? |
|
|
118 | (1) |
|
What Is Cardiovascular Disease? |
|
|
118 | (1) |
|
Dietary Fats Play an Important Role in Cardiovascular Disease |
|
|
119 | (1) |
|
Calculate Your Risk for Cardiovascular Disease |
|
|
120 | (1) |
|
FOCUS FIGURE Atherosclerosis |
|
|
121 | (1) |
|
Reduce Your Risk for Cardiovascular Disease |
|
|
122 | (2) |
|
Does a High-Fat Diet Cause Cancer? |
|
|
124 | (5) |
|
5 Proteins: Crucial Components of All Body Tissues |
|
|
129 | (26) |
|
|
|
130 | (1) |
|
How Do Proteins Differ from Carbohydrates and Lipids? |
|
|
130 | (1) |
|
The Building Blocks of Proteins Are Amino Acids |
|
|
130 | (2) |
|
|
|
132 | (1) |
|
Protein Shape Determines Function |
|
|
132 | (1) |
|
Protein Synthesis Can Be Limited by Missing Amino Acids |
|
|
133 | (1) |
|
Protein Synthesis Can Be Enhanced by Mutual Supplementation |
|
|
133 | (1) |
|
Why Do We Need to Eat Proteins? |
|
|
134 | (1) |
|
Proteins Contribute to Cell Growth, Repair, and Maintenance |
|
|
134 | (1) |
|
Proteins Act as Enzymes and Hormones |
|
|
134 | (1) |
|
Proteins Help Maintain Fluid and Electrolyte Balance |
|
|
135 | (1) |
|
Proteins Transport Nutrients and Other Substances |
|
|
135 | (1) |
|
Proteins Help Maintain Acid--Base Balance |
|
|
135 | (1) |
|
Proteins Help Maintain a Strong Immune System |
|
|
136 | (1) |
|
Proteins Serve as an Energy Source |
|
|
136 | (1) |
|
What Happens to the Proteins We Eat? |
|
|
136 | (1) |
|
FOCUS FIGURE Protein Digestion Overview |
|
|
137 | (1) |
|
How Much Protein Should We Eat? |
|
|
138 | (1) |
|
Recommended Dietary Allowance (RDA) for Protein |
|
|
138 | (2) |
|
Protein-Energy Malnutrition Can Lead to Debility and Death |
|
|
140 | (1) |
|
Can Too Much Dietary Protein Be Harmful? |
|
|
141 | (2) |
|
Shopper's Guide: Good Food Sources of Protein |
|
|
143 | (2) |
|
MEAL FOCUS FIGURE Maximizing Healthy Protein Intake |
|
|
145 | (2) |
|
Protein and Amino Acid Supplements: Any Truth to the Hype? |
|
|
147 | (1) |
|
HEALTHWATCH Can a Vegetarian Diet Provide Adequate Protein? |
|
|
148 | (1) |
|
There Are Many Types of Vegetarian Diets |
|
|
149 | (1) |
|
Why Do People Become Vegetarians? |
|
|
149 | (1) |
|
What Are the Challenges of a Vegetarian Diet? |
|
|
150 | (1) |
|
Using MyPlate on a Vegetarian Diet |
|
|
151 | (4) |
|
6 Vitamins: Micronutrients with Macro Powers |
|
|
155 | (37) |
|
|
|
156 | (1) |
|
Fat-Soluble Vitamins Are Stored in the Body |
|
|
156 | (1) |
|
Water-Soluble Vitamins Should Be Consumed Daily or Weekly |
|
|
157 | (1) |
|
|
|
158 | (2) |
|
Tissue Guardians: Vitamins A, D, and K |
|
|
160 | (1) |
|
Vitamin A Protects Our Sight |
|
|
160 | (3) |
|
Vitamin D Guards Our Bones |
|
|
163 | (2) |
|
Vitamin K Protects Against Blood Loss |
|
|
165 | (2) |
|
The Antioxidants: Vitamins E and C |
|
|
167 | (1) |
|
What Are Antioxidants, and How Does Our Body Use Them? |
|
|
167 | (1) |
|
Vitamin E Maintains Healthy Cells |
|
|
167 | (1) |
|
Vitamin C Protects Cells and Tissues |
|
|
168 | (2) |
|
The Energy Generators: B-Vitamins |
|
|
170 | (1) |
|
How Does Our Body Use B-Vitamins to Produce Energy? |
|
|
171 | (1) |
|
Thiamin (Vitamin B1) Helps Metabolize Glucose |
|
|
171 | (1) |
|
Riboflavin (Vitamin B2) Helps Break Down Carbohydrates and Fats |
|
|
172 | (1) |
|
Niacin Helps Produce Energy and Build and Repair DNA |
|
|
172 | (1) |
|
Vitamin B6 (Pyridoxine) Helps Manufacture Nonessential Amino Acids |
|
|
173 | (1) |
|
Folate Is Critical During the Earliest Weeks of Pregnancy |
|
|
174 | (1) |
|
Vitamin B12 (Cobalamin) Maintains Healthy Nerves and Blood |
|
|
175 | (1) |
|
Pantothenic Acid and Biotin Help Metabolize Macronutrients |
|
|
176 | (1) |
|
Choline Is a Vitamin-Like Substance Found in Foods |
|
|
176 | (1) |
|
|
|
177 | (1) |
|
Dietary Supplements Are Not Strictly Regulated |
|
|
177 | (1) |
|
Who Might Benefit from Taking Micronutrient Supplements? |
|
|
178 | (1) |
|
When Can Taking a Vitamin or Mineral Supplement Be Harmful? |
|
|
178 | (1) |
|
MEAL FOCUS FIGURE Maximizing Micronutrients |
|
|
179 | (2) |
|
HEALTHWATCH Do Antioxidants Protect Against Cancer? |
|
|
181 | (1) |
|
Cancer Develops in Three Stages |
|
|
181 | (1) |
|
A Diet High in Antioxidants May Help Prevent Cancer and Other Diseases |
|
|
181 | (2) |
|
Other Factors May Influence Cancer Risk |
|
|
183 | (9) |
|
7 Minerals: Building and Moving Our Body |
|
|
192 | (33) |
|
|
|
194 | (1) |
|
Essential Electrolytes: Sodium, Potassium, Chloride, and Phosphorus |
|
|
194 | (3) |
|
Sodium Is Part of Table Salt |
|
|
197 | (2) |
|
Potassium Helps Maintain Healthful Blood Pressure |
|
|
199 | (2) |
|
Chloride and Phosphorus Also Assist Fluid Balance |
|
|
201 | (1) |
|
Mineral Power Plants: Chromium, Manganese, Sulfur, Iodine, and Selenium |
|
|
202 | (1) |
|
Chromium and Manganese Are Important in Metabolism |
|
|
202 | (1) |
|
Sulfur Is a Component of Other Nutrients |
|
|
203 | (1) |
|
Iodine and Selenium Help Make Thyroid Hormones |
|
|
203 | (2) |
|
The Blood Fortifiers: Iron, Zinc, and Copper |
|
|
205 | (1) |
|
Iron Is a Key Component of Hemoglobin |
|
|
205 | (3) |
|
Zinc Assists the Work of Many Different Enzymes |
|
|
208 | (2) |
|
Copper Helps Transport Iron and Build Tissues |
|
|
210 | (1) |
|
The Bone Builders: Calcium, Phosphorus, Magnesium, and Fluoride |
|
|
210 | (1) |
|
Bones Are Made of Minerals and Proteins |
|
|
211 | (1) |
|
How Do Bones Stay Healthy? |
|
|
211 | (1) |
|
Calcium Is a Key Component of Bones |
|
|
212 | (3) |
|
Phosphorus Is Part of the Mineral Complex of Bone |
|
|
215 | (1) |
|
Magnesium Is Found in Bones and Soft Tissues |
|
|
216 | (1) |
|
Fluoride Supports Our Teeth and Bones |
|
|
216 | (2) |
|
HEALTHWATCH Are You at Risk for Osteoporosis? |
|
|
218 | (1) |
|
Risk Factors for Osteoporosis |
|
|
218 | (1) |
|
Treatments for Osteoporosis |
|
|
219 | (6) |
|
8 Fluid Balance, Water, and Alcohol |
|
|
225 | (25) |
|
What Are Fluids, and What Are Their Functions? |
|
|
226 | (1) |
|
Body Fluid Is the Liquid Portion of Cells and Tissues |
|
|
226 | (1) |
|
Body Fluids Serve Many Critical Functions |
|
|
227 | (2) |
|
How Does Our Body Maintain Fluid Balance? |
|
|
229 | (1) |
|
Our Thirst Mechanism Prompts Us to Drink Fluids |
|
|
229 | (1) |
|
We Gain Fluids Through Intake and Metabolism |
|
|
230 | (1) |
|
We Lose Fluids Through Urine and Feces, Sweat, Evaporation, and Exhalation |
|
|
230 | (1) |
|
Fluid Imbalance Can Be Deadly |
|
|
231 | (2) |
|
How Much Fluid Do We Need---and What Kinds? |
|
|
233 | (1) |
|
Public Tap Water Is Safe to Drink |
|
|
233 | (1) |
|
All Beverages Are Not Created Equal |
|
|
234 | (3) |
|
How Much Alcohol Is Safe to Drink? |
|
|
237 | (1) |
|
Alcohol Consumption Is Described as Drinks per Day |
|
|
237 | (2) |
|
Alcohol Absorption Rates Vary |
|
|
239 | (1) |
|
Moderate Alcohol Consumption Has Health Benefits and Risks |
|
|
240 | (1) |
|
Excessive Alcohol Consumption Leads to Serious Health Problems |
|
|
241 | (3) |
|
Alcohol Consumption Greatly Increases the Risk for Accidental Death |
|
|
244 | (1) |
|
Strategies for Limiting Alcohol Intake |
|
|
244 | (1) |
|
HEALTHWATCH Can Pregnant Women Safely Consume Alcohol? |
|
|
245 | (5) |
|
9 Achieving and Maintaining a Healthful Body Weight |
|
|
250 | (43) |
|
Is Your Body Weight Healthful? |
|
|
251 | (1) |
|
Understand What a Healthful Body Weight Really Is |
|
|
251 | (1) |
|
Determine Your Body Mass Index |
|
|
251 | (2) |
|
Measure Your Body Composition |
|
|
253 | (1) |
|
Assess Your Fat Distribution Patterns |
|
|
253 | (2) |
|
What Makes Us Gain and Lose Weight? |
|
|
255 | (1) |
|
We Gain or Lose Weight When Our Energy Intake and Expenditure Are Out of Balance |
|
|
255 | (1) |
|
FOCUS FIGURE Energy Balance |
|
|
256 | (2) |
|
How Many Kilocalories Do You Need? |
|
|
258 | (1) |
|
Limitations of the Energy Balance Equation |
|
|
259 | (1) |
|
Genetic Factors Affect Body Weight |
|
|
260 | (1) |
|
Composition of the Diet Affects Fat Storage |
|
|
261 | (1) |
|
Metabolic Factors Influence Weight Loss and Gain |
|
|
262 | (1) |
|
Physiologic Factors Influence Body Weight |
|
|
262 | (1) |
|
Cultural and Economic Factors Affect Food Choices and Body Weight |
|
|
262 | (1) |
|
Social Factors Influence Behavior and Body Weight |
|
|
263 | (3) |
|
How Can You Achieve and Maintain a Healthful Body Weight? |
|
|
266 | (1) |
|
If You Decide to Follow a Popular Weight-Loss Plan, One Based on the Three Strategies |
|
|
266 | (5) |
|
If You Decide to Design Your Own Weight-Loss Plan, Include the Three Strategies |
|
|
271 | (3) |
|
MEAL FOCUS FIGURE Managing Calorie Intake |
|
|
274 | (2) |
|
HEALTHWATCH How Can You Avoid Obesity? |
|
|
276 | (1) |
|
|
|
276 | (1) |
|
Why Do People Become Obese? |
|
|
277 | (1) |
|
Does Obesity Respond to Treatment? |
|
|
278 | (2) |
|
What If You Are Underweight? |
|
|
280 | (1) |
|
HEALTHWATCH Disordered Eating: Are You at Risk? |
|
|
281 | (1) |
|
Eating Behaviors Occur on a Continuum |
|
|
281 | (2) |
|
Many Factors Contribute to Disordered Eating Behaviors |
|
|
283 | (1) |
|
Anorexia Nervosa Is a Potentially Deadly Eating Disorder |
|
|
284 | (1) |
|
Bulimia Nervosa Is Characterized by Bingeing and Purging |
|
|
284 | (2) |
|
Binge-Eating Disorder Can Cause Significant Weight Gain |
|
|
286 | (1) |
|
Disordered Eating Can Be Part of a Syndrome |
|
|
287 | (1) |
|
Treatment for Disordered Eating Requires a Multidisciplinary Approach |
|
|
288 | (5) |
|
10 Nutrition and Physical Activity: Keys to Good Health |
|
|
293 | (33) |
|
What Are the Benefits of Physical Activity? |
|
|
294 | (1) |
|
Physical Activity Increases Our Fitness |
|
|
294 | (1) |
|
Physical Activity Reduces Our Risk for Chronic Disease |
|
|
295 | (1) |
|
Many Americans Are Inactive |
|
|
296 | (1) |
|
How Can You Improve Your Fitness? |
|
|
296 | (1) |
|
Assess Your Current Level of Fitness |
|
|
297 | (1) |
|
Identify Your Personal Fitness Goals |
|
|
297 | (1) |
|
Make Your Program Consistent, Varied, and Fun! |
|
|
298 | (1) |
|
Appropriately Overload Your Body |
|
|
298 | (3) |
|
Include a Warm-Up and a Cool-Down Period |
|
|
301 | (1) |
|
Keep It Simple, Take It Slow |
|
|
302 | (1) |
|
What Fuels Our Activities? |
|
|
303 | (1) |
|
The Breakdown of Carbohydrates Provides Energy for Exercise |
|
|
303 | (1) |
|
FOCUS FIGURE What Fuels Our Activities? |
|
|
304 | (2) |
|
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration |
|
|
306 | (1) |
|
Amino Acids Are Not Major Sources of Fuel During Exercise |
|
|
307 | (1) |
|
What Kind of Diet Supports Physical Activity? |
|
|
307 | (1) |
|
Vigorous Exercise Increases Energy Needs |
|
|
307 | (2) |
|
MEAL FOCUS FIGURE Maximizing Carbohydrates to Support Activity |
|
|
309 | (1) |
|
Carbohydrate Needs Increase for Many Active People |
|
|
310 | (2) |
|
Moderate Fat Consumption Is Enough to Support Most Activities |
|
|
312 | (1) |
|
Many Athletes Have Increased Protein Needs |
|
|
313 | (1) |
|
Regular Exercise Increases Our Need for Fluids |
|
|
314 | (1) |
|
Inadequate Intakes of Some Vitamins and Minerals Can Diminish Health and Performance |
|
|
314 | (3) |
|
HEALTHWATCH Are Ergogenic Aids Necessary for Active People? |
|
|
317 | (1) |
|
Anabolic Products Are Promoted as Muscle and Strength Enhancers |
|
|
317 | (2) |
|
Some Products Are Said to Optimize Fuel Use During Exercise |
|
|
319 | (7) |
|
11 Nutrition Throughout the Life Cycle |
|
|
326 | (42) |
|
Starting Out Right: Healthful Nutrition in Pregnancy |
|
|
327 | (1) |
|
Why Is Nutrition Important Before Conception? |
|
|
327 | (1) |
|
Why Is Nutrition Important During Pregnancy? |
|
|
328 | (2) |
|
How Much Weight Should a Pregnant Woman Gain? |
|
|
330 | (1) |
|
What Area Pregnant Woman's Nutrient Needs? |
|
|
331 | (3) |
|
Nutrition-Related Concerns for Pregnant Women |
|
|
334 | (5) |
|
|
|
339 | (1) |
|
What Are the Benefits of Breastfeeding? |
|
|
339 | (1) |
|
Effects of Drugs and Other Substances on Breast Milk |
|
|
340 | (1) |
|
What Are a Breastfeeding Woman's Nutrient Needs? |
|
|
341 | (1) |
|
What Is the Nutritional Quality of Infant Formula? |
|
|
342 | (1) |
|
What Are an Infant's Nutrient Needs? |
|
|
342 | (1) |
|
When Do Infants Begin to Need Solid Foods? |
|
|
343 | (1) |
|
What Not to Feed an Infant |
|
|
344 | (1) |
|
Nutrition-Related Concerns for Infants |
|
|
345 | (1) |
|
|
|
346 | (1) |
|
What Are a Toddler's Nutrient Needs? |
|
|
346 | (1) |
|
Encouraging Nutritious Food Choices with Toddlers |
|
|
346 | (1) |
|
Nutrition-Related Concerns for Toddlers |
|
|
347 | (1) |
|
Nutrition Throughout Childhood |
|
|
348 | (1) |
|
What Are a Child's Nutrient Needs? |
|
|
348 | (1) |
|
Encouraging Nutritious Food Choices with Children |
|
|
348 | (1) |
|
What Is the Effect of School Attendance on Nutrition? |
|
|
349 | (2) |
|
Nutrition-Related Concerns for Children |
|
|
351 | (2) |
|
Nutrition for Adolescents |
|
|
353 | (1) |
|
Adolescent Growth and Activity Patterns |
|
|
353 | (1) |
|
What Are an Adolescent's Nutrient Needs? |
|
|
353 | (1) |
|
Encouraging Nutritious Food Choices with Adolescents |
|
|
354 | (1) |
|
Nutrition-Related Concerns for Adolescents |
|
|
354 | (2) |
|
Nutrition for Older Adults |
|
|
356 | (1) |
|
Physiologic Changes That Accompany Aging |
|
|
356 | (1) |
|
Age-Related Changes in Body Composition |
|
|
356 | (1) |
|
Age-Related Changes in Organ Function |
|
|
357 | (1) |
|
Factors That Accelerate the Aging Process |
|
|
357 | (1) |
|
What Are an Older Adult's Nutrient Needs? |
|
|
357 | (4) |
|
Healthy Eating Tips for Older Adults |
|
|
361 | (1) |
|
Nutrition-Related Concerns for Older Adults |
|
|
361 | (2) |
|
What Social Programs Provide Food to Older Adults in Need? |
|
|
363 | (5) |
|
12 Food Safety, Technology, and the New Food Movement |
|
|
368 | |
|
Why Is Foodborne Illness a Critical Concern? |
|
|
369 | (1) |
|
Foodborne Illness Affects Millions of Americans Annually |
|
|
369 | (1) |
|
Food Production Is Increasingly Complex |
|
|
370 | (2) |
|
What Causes Most Foodborne Illness? |
|
|
372 | (1) |
|
Several Types of Microorganisms Contaminate Foods |
|
|
372 | (2) |
|
Some Foodborne Illness Is Due to Toxins |
|
|
374 | (2) |
|
The Body Responds to Contaminants with Acute Illness |
|
|
376 | (1) |
|
Certain Conditions Help Microorganisms Multiply in Foods |
|
|
377 | (1) |
|
How Can You Prevent Foodborne Illness? |
|
|
377 | (1) |
|
Clean: Wash Your Hands and Kitchen Surfaces Often |
|
|
378 | (1) |
|
Separate: Don't Cross-Contaminate |
|
|
378 | (1) |
|
Chill: Store Foods in the Refrigerator or Freezer |
|
|
378 | (2) |
|
Cook: Heat Foods Thoroughly |
|
|
380 | (1) |
|
Protect Yourself from Toxins in Foods |
|
|
380 | (1) |
|
Be Choosy When Eating Out---Close to Home or Far Away |
|
|
380 | (2) |
|
How Is Food Spoilage Prevented? |
|
|
382 | (1) |
|
What Are Food Additives, and Are They Safe? |
|
|
383 | (1) |
|
Food Additives Include Nutrients and Preservatives |
|
|
383 | (1) |
|
Other Food Additives Include Flavorings, Colorings, and Other Agents |
|
|
384 | (1) |
|
|
|
385 | (1) |
|
How Is Genetic Modification Used in Food Production? |
|
|
385 | (3) |
|
How Do Residues Harm Our Food Supply? |
|
|
388 | (1) |
|
Persistent Organic Pollutants Can Cause Illness |
|
|
388 | (2) |
|
Pesticides Protect Against Crop Losses---But at a Cost |
|
|
390 | (1) |
|
Growth Hormones and Antibiotics Are Used in Animals |
|
|
390 | (1) |
|
Organic Agriculture Reduces Residues |
|
|
391 | (2) |
|
What's Behind the Rising Food Movement? |
|
|
393 | (1) |
|
Sustainability Preserves Resources |
|
|
394 | (1) |
|
Food Diversity Supports a Healthful Diet |
|
|
395 | (1) |
|
Several Initiatives Promote Sustainability and Diversity |
|
|
395 | (1) |
|
Food Equity Promotes a Fair Sharing of Resources |
|
|
396 | (2) |
|
Your Actions Can Promote Sustainability, Diversity, and Food Equity |
|
|
398 | |
|
|
|
|
A The USDA Food Guide Evolution |
|
|
1 | (1) |
|
B Calculations and Conversions |
|
|
1 | (1) |
|
C Foods Containing Caffeine |
|
|
1 | (1) |
|
D U.S. Exchange Lists for Meal Planning |
|
|
1 | (1) |
|
|
|
1 | (1) |
|
F Organizations and Resources |
|
|
1 | (1) |
| References |
|
1 | (1) |
| Answers to Review Questions |
|
1 | (1) |
| Glossary |
|
1 | (1) |
| Index |
|
1 | (1) |
| Credits |
|
1 | |
