This student-focused introductory text presents the major concepts in nutrition including the body's use of food nutrients and diet planning throughout the life cycle.
Part One Nutrition Basics.
1. What Nourishes You?
2. The Basis of a
Healthy Diet.
3. Human Physiologic Processes.
4. Metabolism. Part Two. The
Energy-Yielding Nutrients.
5. Carbohydrates.
6. Lipids.
7. Proteins.
8.
Alcohol. Part Three. The Vitamins and Minerals.
9. The Fat-Soluble Vitamins.
10. The Water-Soluble Vitamins.
11. Water and the Major Minerals.
12. Trace
Minerals. Part Four. Energy Production and Energy Balance.
13. Energy Balance
and Weight Control.
14. Sports Nutrition.
15. Eating Disorders: Anorexia
Nervosa, Bulimia Nervosa and other Conditions. Part Five. Nutrition
Applications in the Life Cycle.
16. Pregnancy and Breastfeeding.
17.
Nutrition from Infancy through Adolescence.
18. Nutrition During Adulthood.
Part Six. Putting Nutrition Knowledge into Practice.
19. Food Safety.
20.
Undernutrition Throughout the World. Appendix A. Food Composition Table.
Appendix B. Chemistry: A Tool for Understanding Nutrition. Appendix C.
Dietary Advice for Canadians. Appendix D. Exchange System List. Appendix E.
Dietary Intake and Energy Expenditure Assessment. Appendix F. Fatty Acids,
Including Omega-3 Fatty Acids in Foods. Appendix G. The 1983 Metropolitan
Life Insurance Company Height-Weight Table and Determination of Frame Size.
Appendix H. Caffeine Content of Foods. Appendix
1. Sources of Nutrition
Information. Appendix J. English-Metric Conversions and Metric Units.
