Providing late 1990s research in nutrition, this text examines controversial issues through "Expert Opinion" sections in each chapter. Topics include nutrition for fitness; nutrition applications in the life-cycle; energy yielding nutrients; and the vitamins and minerals.
Preface to the Instructor v Preface to the Students ix PART ONE Nutrition Basics 1(74) What Nourishes You? 1(32) Nutrition Awareness Inventory 2(1) Nutrition and Your Health 2(1) Key
Chapter Concepts 3(1) Classes and Sources of Nutrients 4(4) Nutrients Composition of Diets and the Human Body 8(1) Energy Sources and Uses 9(2) States of Nutritional Health 11(1) How Could Your Nutritional State Be Measured? 12(2) Health Objectives for the United States for the Year 2000 14(1) The American Diet 15(1) Nutrition Focus A Fountain of Youth? 16(1) What Influences Our Food Choices? 17(3) Expert Opinion How to Find Reliable Nutrition Information 20(3) Susan Calvert Finn Improving Our Diets 23(2) Summary 25(1) Study Questions 26(1) References 26(1) Take Action Examine the Factors That Affect Your Eating Habits 27(1) Nutrition Perspective Genetics and Nutrition 28(5) The Basics of a Healthy Diet 33(42) Nutrition Awareness Inventory 34(1) A Food Philosophy That Works 34(1) Key
Chapter Concepts 35(2) The Food Guide Pyramid---A Menu-Planning Tool 37(5) Dietary Guidelines---Another Tool for Menu Planning 42(4) Defining Nutrient Needs 46(4) Daily Values: The Standards Used for Food Labeling 50(4) Expert Opinion Using Food Labels to Plan Healthy Diets, Constance 54(3) J. Geiger Nutrient Density Can Help Guide Food Choice 57(1) Nutrition Focus Health Claims on Foods---What Is Currently Allowed and What Isnt 58(2) The Exchange System: A Final Menu-Planning Tool 60(3) Epilogue 63(1) Summary 64(1) Study Questions 65(1) References 65(1) Take Action Does Your Diet Meet Nutrient Needs and Food Guide Pyramid Recommendations? 66(2) Nutrition Perspective Determining Nutrient Needs by Scientific Research 68(7) PART TWO The Energy-Yielding Nutrients 75(148) Carbohydrates 75(38) Nutrition Awareness Inventory 76(1) Structures and Functions of Simple Carbohydrates 76(1) Key
Chapter Concepts 77(3) Functions of Glucose and Other Sugars in the Body 80(2) Regulation of Blood Glucose 82(2) Nutrition Focus Lactose Intolerance 84(1) Structures and Functions of the More Complex Carbohydrates 85(1) Expert Opinion The Benefits of a High-Carbohydrate Diet 86(8) William E. Connor Recommended Carbohydrate Intakes 94(6) Carbohydrate Content of Foods 100(1) Food Sweeteners 101(4) Summary 105(1) Study Questions 106(1) References 106(1) Take Action How Does Your Diet Rate for Carbohydrate and Dietary Fiber? 107(1) Nutrition Perspective When Blood Glucose Regulation Fails 108(5) Lipids 113(44) Nutrition Awareness Inventory 114(1) Lipids: Common Properties and Main Types 114(1) Fatty Acids: The Simplest Form of Lipids 114(1) Key
Chapter Concepts 115(5) Triglycerides 120(3) Phospholipids 123(1) Sterols 124(2) Carrying Fats in the Bloodstream 126(3) Exploring Another Dimension of Fat---Properties in Food 129(1) Expert Opinion Women and Heart Disease 130(5) Robert D. Langer Recommendations for Fat Intake 135(2) Fats in Foods 137(2) Nutrition Focus Fat Replacement Strategies 139(4) Summary 143(1) Study Questions 144(1) References 144(1) Take Action What Is Your Fat and Cholesterol Intake? 145(1) Nutrition Perspective Heart Disease 146(11) Proteins 157(32) Nutrition Awareness Inventory 158(1) Proteins---Vital to Life 158(1) Key
Chapter Concepts 159(1) Amino Acids 159(6) Proteins---Amino Acids Joined Together 165(1) Functions of Proteins 166(4) The Recommended Dietary Allowance for Protein 170(1) Nutrition Focus Evaluation of Protein Quality 171(2) Does Eating a Mainly High-Protein Diet Harm You? 173(1) Protein in Foods 174(2) Expert Opinion A Close Look at Soybeans 176(2) Mark Messina Protein-Energy Malnutrition 178(3) Summary 181(1) Study Questions 182(1) References 183(1) Take Action Are You Eating Enough Protein? 184(1) Nutrition Perspective Vegetarianism 185(4) Digestion and Absorption 189(34) Nutrition Awareness Inventory 190(1) The Physiology of Digestion 190(1) The Flow of Digestion 190(1) Key
Chapter Concepts 191(3) Hormones---A Key to Orchestrating Digestion 194(3) Enzymes in Digestion 197(2) Digestion---Nutrient by Nutrient 199(1) Nutrition Focus Body Systems Used in Digestion and Absorption 200(5) Digestion---A Recap 205(1) The Physiology of Absorption 206(1) Expert Opinion Gastroquackery 206(4) Stephen Barrett Absorption---Nutrient by Nutrient 210(3) Absorption Is Completed in the Large Intestine 213(2) Summary 215(1) Study Questions 216(1) References 216(1) Take Action Are You Taking Care of Your Digestive Tract? 217(1) Nutrition Perspective When the Digestive Processes Go Awry 218(5) PART THREE Energy Production and Energy Balance 223(150) Metabolism 223(36) Nutrition Awareness Inventory 224(1) Metabolism 224(1) Key
Chapter Concepts 225(1) The Cell---Primary Site for Metabolism 225(5) Nutrition Focus Oxidation-Reduction Reactions---Key Processes in Metabolism 230(1) Carbohydrate Metabolism Begins with Glycolysis 231(2) The Citric Acid Cycle Completes Glucose Catabolism 233(1) The Electron Transport Chain Is the Primary Site for ATP Synthesis 234(2) Glycogen Metabolism 236(1) Lipolysis: Fat Breakdown 236(2) Lipogenesis: Building Fatty Acids 238(1) Protein Metabolism 239(1) Gluconeogenesis: Producing New Glucose Molecules from Amino Acids and Other Compounds 239(2) Alcohol Metabolism 241(2) What Happens Where---A Review 243(1) Regulating Metabolism 243(1) Expert Opinion Sensible, Safe, and Beneficial Alcohol Drinking 244(3) Arthur L. Klatsky Epilogue 247(2) Summary 249(1) Study Questions 250(1) References 250(1) Take Action Put Your Knowledge of Metabolism into Practice 251(1) Nutrition Perspective Alcohol---Metabolic, Nutritional, and Social Implications 252(7) Energy Balance and Weight Control 259(52) Nutrition Awareness Inventory 260(1) Energy Balance 260(1) Key
Chapter Concepts 261(5) Determining Energy Use by the Body 266(2) Why Am I Hungry? 268(1) Nutrition Focus Calculating Energy Use 269(4) Estimating a Healthy Weight 273(3) Energy Imbalance 276(5) Why some People Are Obese---Nature Versus Nurture 281(2) Treatment of Obesity 283(2) Nutrition Focus Do You Have a Set Point for Body Weight? 285(4) Controlling Energy Intake---The First Key to Weight Loss 289(2) Regular Physical Activity---A Second Key to Weight Loss and Later Weight Maintenance 291(1) Behavior Modification---What Makes Us Tick? 292(2) Expert Opinion Breaking Behavior Chains 294(4) James Ferguson Professional Help for Weight Loss 298(1) Pharmacotherapy for Weight Loss 299(1) Treating Severe Obesity 300(1) Treating Underweight 301(1) Summary 302(1) Study Questions 303(1) References 303(1) Take Action A Close Look at Your Weight Status 304(1) Nutrition Perspective Fad Diets---Why All the Commotion? 305(6) Nutrition for Fitness 311(34) Nutrition Awareness Inventory 312(1) The Close Relationship Between Nutrition and Fitness 312(1) Key
Chapter Concepts 313(1) Expert Opinion What Can a Physically Active Lifestyle Promise? 314(2) J. Mark Davis Energy Sources for Muscle Use 316(6) Adaptation of Muscles and Body Physiology to Exercise 322(1) Power Food: Dietary Advice for Athletes 322(1) Nutrition Focus Designing a Fitness Program 323(14) Summary 337(1) Study Questions 337(1) References 338(1) Take Action Are You Measuring Up to the Numbers? 338(1) Nutrition Perspective Ergogenic Aids: Substitutes That Can Enhance Athletic Performance 339(6) David Lamb Anorexia Nervosa and Bulimia Nervosa 345(28) Nutrition Awareness Inventory 346(1) From Ordered to Disordered Eating Habits 346(1) Key
Chapter Concepts 347(1) Overview of Two Common Eating Disorders 347(2) Nutrition Focus Anorexia Nervosa: A Case Study 349(7) Bulimia Nervosa 356(3) Nutrition Focus Thoughts of a Bulimic Woman 359(1) Expert Opinion Eating Disorders 360(2) Laura Hill Other Disordered Eating Patterns 362(1) Female Athlete Triad 362(1) Binge-Eating Disorder 363(2) Baryophobia 365(1) Preventing Eating Disorders 366(1) Summary 367(1) Study Questions 368(1) References 368(1) Take Action Assessing Your Risk of Developing an Eating Disorder 369(1) Nutrition Perspective Eating Disorders: A Sociological Perspective 370(3) PART FOUR The Vitamins and Minerals 373(168) The Fat-Soluble Vitamins 373(40) Nutrition Awareness Inventory 374(1) Vitamins: Vital Dietary Components 374(1) Key
Chapter Concepts 375(2) Vitamin A 377(3) Nutrition Focus Preserving Vitamins in Foods 380(8) Vitamin D 388(6) Vitamin E 394(4) Expert Opinion Sorting Out the Use of Vitamin E Supplements by Otherwise Healthy People 398(3) Vitamin K 401(4) Summary 405(1) Study Questions 406(1) References 406(1) Take Action Measuring Your Vitamin Intake Against the RDAs 407(1) Nutrition Perspective Vitamin Supplements: Who Needs Them? 408(5) The Water-Soluble Vitamins 413(50) Nutrition Awareness Inventory 414(1) Water-Soluble Vitamins: General Properties 414(1) Key
Chapter Concepts 415(2) Thiamin 417(4) Riboflavin 421(1) Niacin 422(3) Pantothenic Acid 425(1) Biotin 426(1) Vitamin B-6 427(4) Folate 431(5) Vitamin B-12 436(5) Vitamin C 441(3) Expert Opinion Vitamin C: How Much Do We Need? 444(3) Mark Levine Vitamin-Like Compounds 447(4) Nutrition Focus Bogus Vitamins 451(1) Summary 451(1) Study Questions 452(1) References 453(1) Take Action Spotting Fraudulent Claims 454(1) Nutrition Perspective Nutrition and Cancer 455(8) Water and the Major Minerals 463(40) Nutrition Awareness Inventory 464(1) Water 464(1) Water in the Body---Intracellular and Extracellular Fluid 464(1) Key
Chapter Concepts 465(2) Functions of Water 467(2) How Much Water Do We Need? 469(3) Minerals 472(1) Mineral Bioavailability 473(1) Mineral Toxicities 474(1) Sodium 475(4) Nutrition Focus Minerals and Hypertension 479(3) Potassium 482(1) Chloride 483(1) Calcium 484(2) Expert Opinion Calcium: An Underconsumed Essential Nutrient 486(5) Gregory D. Miller Phosphorus 491(1) Magnesium 492(1) Sulfur 493(2) Summary 495(1) Study Questions 495(1) References 496(1) Take Action Working for Denser Bones 496(1) Nutrition Perspective Osteoporosis 497(6) The Trace Minerals 503(38) Nutrition Awareness Inventory 504(1) Trace Minerals 504(1) Key
Chapter Concepts 505(1) Iron 506(10) Zinc 516(4) Nutrition Focus Hair Analysis: Experimental Method for Trace Mineral Assessment 520(1) Copper 520(2) Selenium 522(2) Iodide 524(2) Fluoride 526(1) Chromium 527(1) Manganese 528(1) Molybdenum 528(1) Trace Minerals of Questionable Status 529(1) Expert Opinion Chromium: Charlatans Delight or Nutritionists Concern? 530(3) F. H. Nielsen Summary 533(1) Study Questions 534(1) References 535(1) Take Action How Does Your Trace Mineral Intake Measure Up? 536(1) Nutrition Perspective Nutrients and Immunity 537(4) PART FIVE Nutrition Applications in the Life Cycle 541(114) Pregnancy and Breast Feeding 541(36) Nutrition Awareness Inventory 542(1) Pregnancy Should Be Planned 542(1) Key
Chapter Concepts 543(1) Prenatal Growth and Development 543(3) Defining a Successful Pregnancy 546(2) Meeting Increased Nutrient Needs to Support Pregnancy 548(4) A Food Plan for Pregnant Women 552(2) The Effect of Nutrition on the Success of Pregnancy 554(1) Effects of Nutritional and Other Factors on Pregnancy Outcome 555(2) Nutrition Focus Teenage Pregnancy 557(3) Physiological Changes Can Cause Discomfort in Pregnancy 560(2) Breastfeeding 562(4) A Food Plan for Women Who Breastfeed 566(1) Pros and Cons of Breastfeeding 566(2) Expert Opinion Human Milk: The Ecologically Sound Way to Feed an Infant 568(3) Linda J. Boyne Summary 571(1) Study Questions 572(1) References 573(1) Take Action Targeting Nutrients Necessary for Pregnant Women 574(1) Nutrition Perspective Fetal Alcohol Syndrome 575(2) Nutrition from Infancy Through Adolescence 577(40) Nutrition Awareness Inventory 578(1) Infant Growth and Physiological Development 578(1) Key
Chapter Concepts 579(3) Infant Nutritional Needs 582(4) Formula Feeding for Infants 586(2) Development of Feeding Skills in the Older Infant 588(1) Introducing Solid Foods 588(5) Nutrition Focus Dietary Guidelines for Infant Feeding 593(1) Health Problems Related to Infant Nutrition 594(2) Preschool Children 596(4) Expert Opinion Helping Children to Eat Well 600(2) Ellyn Satter Nutritional Problems in Preschool Children 602(2) School-Age Children 604(3) The Teenage Years 607(3) Summary 610(1) Study Questions 611(1) References 611(1) Take Action Getting Young Bill to Eat 612(1) Nutrition Perspective Food Allergies and Intolerances 613(4) Nutrition During Adulthood 617(38) Nutrition Awareness Inventory 618(1) Adulthood 618(1) Key
Chapter Concepts 619(3) A Focus on the Older Years 622(2) What Actually Is Aging? 624(4) The Effects of Aging on the Nutritional Health of Older People 628(4) Expert Opinion Why Should You Care? 632(6) Nancy S. Wellman Meeting the Nutrient Needs of Older People 638(1) Nutrition Focus Alzheimers Disease 639(6) Summary 645(1) Study Questions 646(1) References 646(1) Take Action Helping Older Adults Eat Better 647(1) Nutrition Perspective Ethnic Influences on the American Diet 648(7) PART SIX Putting Nutrition Knowledge into Practice 655 Food Safety 655 Nutrition Awareness Inventory 656 Setting the Stage 656 Key
Chapter Concepts 657 Foodborne Illness 657 Food Preservation---Past, Present, and Future 661 Foodborne Illness: When Undesirable Microbes Alter Foods 661 General Rules for Preventing Foodborne Illness 661 A Closer Look at Microbes That Cause Foodborne Illness 665 Expert Opinion Surveillance of Emerging Foodborne Pathogens 668 Tammy L. Bannerman Food Additives 675 Common Food Additives 677 Nutrition Focus Caffeine---Is There an Ax to Grind? 681 Substances That Occur Naturally in Foods and Can Cause Illness 683 Environmental Contaminants in Food 683 Summary 686 Study Questions 687 References 687 Take Action Can You Spot the Improper Food Safety Practices? 688 Nutritional Perspective Pesticides in Food 689 Undernutrition Throughout the World 693 Nutrition Awareness Inventory 694 World Hunger: A Continuing Plague 694 Key
Chapter Concepts 695 General Effects of Semistarvation 699 Undernutrition in the United States 701 Expert Opinion The Human Side of Hunger and Poverty in America 706 Susan M. Krueger Undernutrition in the Developing World: Underlying Causes 708 Nutrition Focus The Impact of AIDS Worldwide 714 Reducing Undernutrition in the Developing World 719 Summary 722 Study Questions 723 References 723 Take Action Fighting World Undernutrition on a Personal Level 724 Nutrition Perspective Biotechnology: An Answer to Food Shortages? 725 Appendixes A Food Composition Table A-1 B Chemistry: A Tool for Understanding Nutrition A-73 C Dietary Advice for Canadians A-89 D Exchange System Lists A-97 E Dietary Intake and Energy Expenditure Assessment A-107 F Fatty Acids, Including Omega-3 Fatty Acids in Foods A-117 G Determination of Frame Size A-121 H Caffeine Content of Foods A-123 I Prenatal Weight Gain Chart A-127 J Sources of Nutrition Information A-129 K English-Metric Conversions and Metric Units A-135 Answers to Nutrition Awareness Inventories NA-1 Answers to Critical Thinking Questions CT-1 Glossary G-1 Credits C-1 Index I-1
