| 1 The Science of Nutrition: Linking Food, Function, and Health |
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2 | (38) |
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What Is the Science of Nutrition and How Did It Evolve? |
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4 | (5) |
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How Does Nutrition Contribute to Health? |
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6 | (1) |
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Nutrition Is One of Several Factors Supporting Wellness |
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6 | (1) |
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A Healthful Diet Can Prevent Some Diseases and Reduce the Risk for Others |
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6 | (2) |
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Focus Figure 1.2 The Relationship Between Nutrition and Human Disease |
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7 | (1) |
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Healthy People 2020 Identifies Nutrition-Related Goals for the United States |
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8 | (1) |
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9 | (6) |
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Three Macronutrients Provide Energy |
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9 | (5) |
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Focus Figure 1.3 The Six Groups of Nutrients Found in Foods |
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10 | (4) |
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Micronutrients Assist in the Regulation of Physiologic Processes |
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14 | (1) |
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Water Supports All Body Functions |
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14 | (1) |
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Foods Also Provide Beneficial Non-Nutrient Compounds |
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15 | (1) |
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What Are the Current Dietary Intake Recommendations and How Are They Used? |
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15 | (3) |
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The Dietary Reference Intakes Identify a Healthy Person's Nutrient Needs |
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15 | (3) |
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Focus Figure 1.4 Dietary Reference Intakes (DRIB) |
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16 | (2) |
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Diets Based on the Dietary Reference Intakes Promote Wellness |
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18 | (1) |
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How Do Nutrition Professionals Assess Nutritional Status? |
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18 | (4) |
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There Are Five Domains of Nutritional Status Assessment |
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19 | (2) |
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A Finding of Malnutrition Requires Further Classification |
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21 | (1) |
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How Can You Interpret Research Study Results? |
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22 | (6) |
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Research Involves Applying the Scientific Method |
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22 | (3) |
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Focus Figure 1.5 The Scientific Method |
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24 | (1) |
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Various Types of Research Studies Tell Us Different Stories |
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25 | (3) |
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How Can You Use Your Knowledge of Research to Evaluate Nutrition Claims? |
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28 | (3) |
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Watch for Conflict of Interest and Bias |
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28 | (1) |
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Evaluate the Quality of the Sources and Content of the Claims |
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29 | (1) |
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Evaluate a Website's Credibility |
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30 | (1) |
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Which Sources of Nutrition Advice Are Trustworthy? |
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31 | (5) |
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Trustworthy Experts Are Educated and Credentialed |
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31 | (1) |
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Government Sources of Information Are Usually Trustworthy |
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32 | (1) |
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Professional Organizations Provide Reliable Nutrition Information |
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33 | (9) |
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Nutrition Myth or Fact? Nutrigenomics: Personalized Nutrition or Pie in the Sky? |
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34 | (2) |
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StudyPlan: Mastering Nutrition |
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36 | (4) |
| 2 Designing a Healthful Diet |
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40 | (30) |
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What Is a Healthful Diet? |
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42 | (3) |
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A Healthful Diet Is Adequate |
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42 | (1) |
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A Healthful Diet Is Moderate |
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43 | (1) |
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A Healthful Diet Is Nutrient Dense |
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43 | (1) |
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A Healthful Diet Is Balanced |
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43 | (1) |
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A Healthful Diet Is Varied |
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43 | (2) |
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Focus Figure 2.1 Optimizing Nutrient Density |
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44 | (1) |
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How Can Reading Food Labels Help You Improve Your Diet? |
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45 | (6) |
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Five Components Must Be Included on Food Labels |
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45 | (1) |
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Use the Nutrition Facts Panel to Evaluate and Compare Foods |
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46 | (2) |
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Focus Figure 2.3 The Nutrition Facts Panel |
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47 | (1) |
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Food Labels Can Display a Variety of Claims |
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48 | (3) |
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How Do the Dietary Guidelines for Americans Promote a Healthful Diet? |
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51 | (2) |
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The Five Guidelines Encourage a Healthful Eating Pattern |
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51 | (1) |
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A Healthful Eating Pattern Has Key Components |
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52 | (1) |
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A Healthful Eating Pattern Is Based on Three Underlying Principles |
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53 | (1) |
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How Can the USDA Food Patterns Help You Design a Healthful Diet? |
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53 | (6) |
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54 | (1) |
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55 | (1) |
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56 | (3) |
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What Other Tools Can Help You Design a Healthful Diet? |
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59 | (2) |
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A Mediterranean-Style Eating Pattern Is Healthful |
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59 | (1) |
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The Exchange System Can Help You Follow a Healthful Eating Pattern |
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60 | (1) |
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Consider the Healthy Eating Plate or the Power Plate |
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60 | (1) |
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60 | (1) |
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Can Eating Out Be Part of a Healthful Diet? |
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61 | (5) |
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Eating Out Can Have Hidden Costs |
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61 | (2) |
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There Are Many Healthful Ways to Eat Out |
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63 | (9) |
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Nutrition Myth or Fact? Nutrition Advice from the U.S. Government: Is Anyone Listening? |
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65 | (1) |
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StudyPlan: Mastering Nutrition |
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66 | (4) |
| 3 The Human Body: Are We Really What We Eat? |
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70 | (40) |
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Why Do We Feel the Urge to Eat? |
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72 | (4) |
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The Hypothalamus Prompts Hunger in Response to Various Signals |
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72 | (2) |
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Environmental Cues Trigger Appetite |
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74 | (2) |
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What Happens to the Food We Eat? |
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76 | (11) |
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Focus Figure 3.4 Digestion Overview |
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78 | (1) |
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Digestion Begins in the Mouth |
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79 | (1) |
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The Esophagus Propels Food into the Stomach |
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80 | (2) |
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The Stomach Mixes, Digests, and Stores Food |
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82 | (3) |
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Most Digestion and Absorption Occurs in the Small Intestine |
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85 | (1) |
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The Large Intestine Stores Food Waste Until It Is Excreted |
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85 | (2) |
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How Does the Body Accomplish Chemical Digestion? |
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87 | (3) |
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Enzymes and Hormones Play Roles in Digestion |
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87 | (1) |
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Accessory Organs Produce, Store, and Secrete Chemicals Involved in Digestion |
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87 | (3) |
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How Does the Body Absorb and Transport Digested Nutrients? |
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90 | (4) |
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A Specialized Lining Enables the Small Intestine to Absorb Nutrients |
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90 | (1) |
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Four Types of Absorption Occur in the Small Intestine |
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90 | (2) |
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Focus Figure 3.15 Small Intestine Structure/Function |
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91 | (1) |
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Blood and Lymph Transport Nutrients and Wastes |
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92 | (2) |
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How Does the Neuromuscular System Support the Gastrointestinal System? |
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94 | (2) |
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The Muscles of the Gastrointestinal Tract Mix and Move Food |
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94 | (1) |
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Nerves Control the Contractions and Secretions of the Gastrointestinal Tract |
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95 | (1) |
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What Disorders Are Related to Digestion, Absorption, and Elimination? |
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96 | (11) |
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Belching and Flatulence Are Common |
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96 | (1) |
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Heartburn and Gastroesophageal Reflux Disease (GERD) Are Caused by Reflux of Gastric Juice |
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96 | (2) |
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A Peptic Ulcer Is an Area of Erosion in the GI Tract |
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98 | (1) |
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Gallstones Are Deposits in the Gallbladder |
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98 | (1) |
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Some People Experience Disorders Related to Specific Foods |
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98 | (3) |
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Vomiting Can Be Acute or Chronic |
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101 | (1) |
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Crohn's Disease and Colitis Are Inflammatory Bowel Diseases |
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101 | (1) |
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Diarrhea, Constipation, and Irritable Bowel Syndrome Are Functional Disorders |
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102 | (2) |
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Cancer Can Develop in Any Part of the Gastrointestinal System |
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104 | (8) |
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Nutrition Myth or Fact? Should You Grow Your Microbiome? |
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105 | (2) |
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StudyPlan: Mastering Nutrition |
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107 | (3) |
| 4 Carbohydrates: Plant-Derived Energy Nutrients |
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110 | (44) |
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112 | (7) |
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Simple Carbohydrates Include Monosaccharides and Disaccharides |
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113 | (3) |
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Oligosaccharides and Polysaccharides Are Complex Carbohydrates |
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116 | (3) |
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How Does the Body Process Carbohydrates? |
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119 | (3) |
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Digestion Breaks Down Most Carbohydrates into Monosaccharides |
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119 | (2) |
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Focus Figure 4.6 Carbohydrate Digestion Overview |
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120 | (1) |
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The Liver Converts Most Non-Glucose Monosaccharides into Glucose |
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121 | (1) |
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Fiber Is Excreted from the Large Intestine |
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121 | (1) |
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How Does the Body Regulate Blood Glucose Levels? |
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122 | (4) |
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Insulin and Glucagon Regulate Blood Glucose Levels |
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122 | (2) |
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Focus Figure 4.8 Regulation of Blood Glucose |
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123 | (1) |
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Fructose Does Not Stimulate Insulin Release |
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124 | (1) |
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Other Hormones Increase Blood Glucose Levels |
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124 | (1) |
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The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels |
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124 | (2) |
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Why Do We Need Carbohydrates? |
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126 | (3) |
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Carbohydrates Provide Energy for Daily Activities and Exercise |
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126 | (1) |
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Carbohydrates Spare Protein and Prevent Ketoacidosis |
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126 | (1) |
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Fiber Helps Us Stay Healthy |
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127 | (2) |
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How Much Total Carbohydrate and Added Sugar Should We Eat? |
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129 | (3) |
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The RDA for Total Carbohydrate Reflects Glucose Use by the Brain |
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129 | (1) |
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Most Americans Eat Too Much Added Sugar |
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129 | (1) |
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Sugars Are Blamed for Many Health Problems |
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130 | (2) |
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How Much Fiber Do We Need, and What Are the Best Sources? |
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132 | (5) |
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Whole Grains Are Excellent Sources of Fiber |
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132 | (1) |
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Other Good Sources of Fiber Are Vegetables, Fruits, Nuts, and Seeds |
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133 | (4) |
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Focus Figure 4.16 Maximizing Fiber Intake |
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135 | (2) |
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What's the Story on Alternative Sweeteners? |
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137 | (3) |
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Limited Use of Alternative Sweeteners Is Not Harmful |
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137 | (2) |
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The Effect of Artificial Sweeteners on Weight Management Is Unclear |
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139 | (1) |
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What Disorders Are Related to Carbohydrate Metabolism? |
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140 | (10) |
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Diabetes Is Impaired Regulation of Glucose |
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140 | (1) |
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Diabetes Damages Blood Vessels |
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141 | (1) |
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There Are Two Main Forms of Diabetes |
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141 | (3) |
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Focus Figure 4.20 Diabetes |
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142 | (2) |
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Three Blood Tests Are Used to Diagnose Diabetes |
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144 | (1) |
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You Can Reduce Your Risk for Type 2 Diabetes |
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144 | (2) |
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Dietary Counseling Can Help People Living with Diabetes |
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146 | (1) |
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Hypoglycemia Is Low Blood Glucose |
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146 | (1) |
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Lactose Intolerance Is an Inability to Digest Lactose |
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147 | (8) |
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Nutrition Myth or Fact? Are Added Sugars the Cause of the Obesity Epidemic? |
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148 | (2) |
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StudyPlan: Mastering Nutrition |
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150 | (4) |
| 4.5 Alcohol |
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154 | (12) |
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What Is Alcohol and How Is It Metabolized? |
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155 | (1) |
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Fermentation of Sugar Yields Alcohol |
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155 | (1) |
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Alcohol Is Metabolized in the Stomach and Liver |
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155 | (1) |
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What Do We Know about Moderate Alcohol Intake? |
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156 | (2) |
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Moderate Alcohol Intake Can Offer Certain Health Benefits |
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156 | (1) |
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Moderate Alcohol Intake Is a Concern for Some People |
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157 | (1) |
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What Are Two Alcohol Use Disorders? |
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158 | (1) |
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Alcohol Abuse Endangers Health, Functioning, or Relationships |
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158 | (1) |
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Alcohol Dependence Is a Disease |
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158 | (1) |
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What Are the Effects of Alcohol Use Disorders? |
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159 | (5) |
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159 | (1) |
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159 | (1) |
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160 | (1) |
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160 | (1) |
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Increased Risk for Chronic Disease |
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161 | (1) |
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161 | (1) |
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Increased Risk for Traumatic Injury |
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162 | (1) |
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Fetal and Infant Health Problems |
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162 | (2) |
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How Can You Take Control of Your Alcohol Intake? |
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164 | (1) |
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Try These Personal Strategies |
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164 | (1) |
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Assess Your Alcohol Intake |
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164 | (1) |
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164 | (1) |
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How Can You Talk to Someone about Their Alcohol Use? |
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165 | (1) |
| 5 Lipids: Essential Energy-Supplying Nutrients |
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166 | (46) |
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168 | (4) |
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Triglycerides Are the Most Common Food-Based Lipid |
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168 | (2) |
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Phospholipids Combine Lipids with Phosphate |
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170 | (1) |
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Sterols Have a Ring Structure |
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171 | (1) |
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Why Are Some Triglycerides Better than Others? |
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172 | (6) |
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Fatty Acid Chain Length Affects Digestion and Absorption |
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172 | (1) |
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Level of Hydrogen Saturation Influences Health Effects |
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172 | (1) |
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Carbon Bonding Influences Shape |
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173 | (1) |
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Trans Fatty Acids Are Especially Harmful |
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174 | (1) |
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Essential Fatty Acids Have Unique Health Benefits |
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175 | (3) |
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How Does the Body Process Lipids? |
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178 | (5) |
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The Gallbladder, Liver, and Pancreas Assist in Fat Digestion |
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178 | (3) |
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Focus Figure 5.8 Lipid Digestion Overview |
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179 | (2) |
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Absorption of Lipids Occurs Primarily in the Small Intestine |
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181 | (2) |
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Fat Is Stored in Adipose Tissues for Later Use |
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183 | (1) |
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183 | (3) |
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Lipids Supply Energy When We Are at Rest |
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183 | (1) |
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Lipids Fuel Physical Activity |
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183 | (2) |
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Body Fat Provides Stored Energy and Protection |
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185 | (1) |
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Dietary Fat Enables the Transport of Fat-Soluble Vitamins |
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185 | (1) |
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Lipids Help Maintain Many Cell Functions |
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185 | (1) |
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Fats Contribute to the Flavor and Texture of Foods |
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185 | (1) |
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How Much Dietary Fat Should We Eat? |
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186 | (5) |
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Total Fat Intake Should Stay Within the AMDR |
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186 | (1) |
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Aim for a Balance of the Essential Fatty Acids |
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187 | (1) |
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187 | (2) |
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189 | (1) |
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Avoid Excessive Dietary Cholesterol |
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189 | (2) |
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Meal Focus Figure 5.14 Reducing Saturated Fat |
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190 | (1) |
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How Can You Choose the Most Healthful Fats? |
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191 | (5) |
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Eat More Sustainable Fish |
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191 | (1) |
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192 | (1) |
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Don't Let the Fats Fool You! |
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192 | (1) |
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Watch Out When You're Eating Out! |
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193 | (2) |
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Be Aware of Fat Replacers |
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195 | (1) |
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Fat Blockers Contribute Minimally to Weight Loss |
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195 | (1) |
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What Role Do Lipids Play in Cardiovascular Disease? |
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196 | (8) |
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Cardiovascular Disease Involves the Heart or Blood Vessels |
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196 | (2) |
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Focus Figure 5.16 Atherosclerosis |
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197 | (1) |
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Many Risk Factors for Cardiovascular Disease Are Modifiable |
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198 | (1) |
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Blood Lipid Levels Are Linked to Cardiovascular Disease Risk |
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199 | (4) |
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Focus Figure 5.18 Lipoprotein Transport and Distribution |
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200 | (3) |
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Lifestyle Changes Can Prevent or Reduce the Risk for Cardiovascular Disease |
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203 | (1) |
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Prescription Medications Can Reduce Cardiovascular Disease Risk |
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204 | (1) |
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What Role Do Lipids Play in Cancer? |
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204 | (4) |
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Nutrition Myth or Fact? Are Saturated Fats Bad or Benign? |
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206 | (2) |
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StudyPlan: Mastering Nutrition |
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208 | (4) |
| 6 Proteins: Crucial Components of All Body Tissues |
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212 | (40) |
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214 | (2) |
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The Building Blocks of Proteins Are Amino Acids |
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214 | (1) |
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The Body Can Synthesize Only Some Amino Acids |
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215 | (1) |
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216 | (7) |
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Amino Acids Bond to Form a Variety of Peptides |
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216 | (1) |
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Genes Regulate Amino Acid Binding |
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217 | (1) |
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Protein Turnover Involves Synthesis and Degradation |
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218 | (1) |
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Protein Organization Determines Function |
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218 | (3) |
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Focus Figure 6.6 Protein Synthesis |
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219 | (2) |
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Protein Denaturation Affects Shape and Function |
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221 | (1) |
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Protein Synthesis Can Be Limited by Missing Amino Acids |
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221 | (1) |
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Protein Synthesis Can Be Enhanced by Mutual Supplementation |
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222 | (1) |
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How Does the Body Process Proteins? |
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223 | (2) |
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Stomach Acids and Enzymes Break Proteins Into Short Polypeptides |
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223 | (1) |
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Enzymes in the Small Intestine Break Polypeptides Into Single Amino Acids |
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223 | (2) |
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Focus Figure 6.11 Protein Digestion Overview |
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224 | (1) |
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Protein Digestibility Affects Protein Quality |
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225 | (1) |
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225 | (5) |
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Proteins Contribute to Cell Growth, Repair, and Maintenance |
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225 | (1) |
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Proteins Act as Enzymes and Hormones |
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226 | (1) |
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Proteins Help Maintain Fluid and Electrolyte Balance |
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226 | (1) |
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Proteins Help Maintain Acid-Base Balance |
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226 | (1) |
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Proteins Help Maintain a Strong Immune System |
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227 | (1) |
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Proteins Serve as an Energy Source |
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228 | (1) |
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Proteins Assist in the Transport and Storage of Nutrients |
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229 | (1) |
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Proteins Are Critical to Nerve Function, Blood Clotting, and Wound Healing |
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229 | (1) |
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How Much Protein Should We Eat? |
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230 | (4) |
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Nitrogen Balance Is a Method Used to Determine Protein Needs |
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230 | (1) |
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The RDA May Not Meet Everyone's Protein Needs |
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231 | (1) |
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Most Americans Meet or Exceed the RDA for Protein |
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232 | (2) |
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Meal Focus Figure 6.16 Choosing Nutrient-Dense Proteins |
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233 | (1) |
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The Health Effects of High Protein Intake Are Unclear |
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234 | (1) |
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How Can You Choose the Most Healthful Proteins? |
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234 | (5) |
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Legumes Are a Key Source of Plant Protein |
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235 | (2) |
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Nuts Are a Healthful High-Protein Food |
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237 | (1) |
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Quorn and Ancient Grains Are "New" Protein-Rich Foods |
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237 | (1) |
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Protein and Amino Acid Supplements Don't Live Up to Their Hype |
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237 | (2) |
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Can a Vegetarian Diet Provide Adequate Protein? |
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239 | (4) |
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There Are Many Types of Vegetarian Diets |
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239 | (1) |
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People Choose Vegetarianism for Many Different Reasons |
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240 | (2) |
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A Vegetarian Diet Can Present Some Challenges |
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242 | (1) |
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MyPlate Can Help You Plan a Vegetarian Diet |
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242 | (1) |
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What Disorders Are Related to Protein Intake Or Metabolism? |
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243 | (5) |
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Protein Deficiency Can Result in Severe Illness and Death |
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243 | (2) |
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Numerous Disorders Are Related to Genetic Defects |
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245 | (9) |
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Nutrition Myth or Fact? Are Current Protein Recommendations High Enough? |
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246 | (2) |
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StudyPlan: Mastering Nutrition |
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248 | (4) |
| 7 Metabolism: From Food to Life |
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252 | (44) |
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Why Is Metabolism Essential for Life? |
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254 | (2) |
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Anabolism and Catabolism Require or Release Energy |
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254 | (1) |
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Energy Stored in Adenosine Triphosphate Fuels the Work of All Body Cells |
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255 | (1) |
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What Chemical Reactions Are Fundamental to Metabolism? |
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256 | (6) |
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Dehydration Synthesis and Hydrolysis Reactions Involve Water |
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257 | (2) |
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Focus Figure 7.4 Overview of Metabolism |
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258 | (1) |
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In Phosphorylation Reactions, Molecules Exchange Phosphate |
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259 | (1) |
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In Oxidation-Reduction Reactions, Molecules Exchange Electrons |
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260 | (1) |
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Enzymes Mediate Metabolic Reactions |
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261 | (1) |
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How Is Energy Extracted From Carbohydrates? |
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262 | (6) |
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In Glycolysis, Glucose Is Broken Down Into Pyruvate |
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262 | (1) |
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In the Absence of Oxygen, Pyruvate Is Converted to Lactate |
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263 | (2) |
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In the Presence of Oxygen, Pyruvate Is Converted to Acetyl CoA |
|
|
265 | (1) |
|
The TCA Cycle Begins With the Entry of Acetyl CoA |
|
|
265 | (2) |
|
Oxidative Phosphorylation Captures Energy as ATP |
|
|
267 | (1) |
|
How Is Energy Extracted From Fats? |
|
|
268 | (6) |
|
Glycerol Is Converted to Pyruvate |
|
|
268 | (1) |
|
Fatty Acids Are Converted to Acetyl CoA |
|
|
268 | (1) |
|
Fatty Acids Cannot Be Converted to Glucose |
|
|
269 | (1) |
|
Ketones Are a By-Product of Fat Catabolism |
|
|
270 | (4) |
|
How Is Energy Extracted From Proteins? |
|
|
274 | (2) |
|
In Proteolysis, Proteins Are Broken Down to Amino Acids |
|
|
274 | (1) |
|
In Oxidative Deamination, the Amino Group Is Removed |
|
|
274 | (1) |
|
After Deamination, the Carbon Skeleton Feeds Into Energy Production |
|
|
274 | (1) |
|
Excess Protein Is Stored as Fat |
|
|
275 | (1) |
|
Ammonia Is a By-Product of Protein Catabolism |
|
|
275 | (1) |
|
How Is Alcohol Metabolized? |
|
|
276 | (3) |
|
Alcohol Is Metabolized Through Oxidation |
|
|
276 | (1) |
|
Oxidation of Alcohol Begins in the Stomach |
|
|
277 | (1) |
|
Oxidation of Alcohol Continues in the Liver |
|
|
277 | (2) |
|
|
|
279 | (1) |
|
The Energy of Dietary Glucose Is Stored as Muscle and Liver Glycogen |
|
|
279 | (1) |
|
The Energy of Dietary Triglycerides Is Stored as Adipose Tissue |
|
|
279 | (1) |
|
The Energy of Dietary Proteins Is Found as Circulating Amino Acids |
|
|
280 | (1) |
|
How Are Key Nutrient Compounds Synthesized? |
|
|
280 | (3) |
|
Gluconeogenesis Is the Synthesis of Glucose |
|
|
280 | (1) |
|
Lipogenesis Is the Synthesis of Fatty Acids |
|
|
281 | (1) |
|
Cholesterol Is Synthesized From Acetyl CoA |
|
|
281 | (1) |
|
Transamination Allows Synthesis of Nonessential Amino Acids |
|
|
282 | (1) |
|
What Hormones Regulate Metabolism? |
|
|
283 | (1) |
|
How Do Feeding and Fasting Affect Metabolism? |
|
|
284 | (8) |
|
Feeding Is an Anabolic State |
|
|
284 | (2) |
|
Focus Figure 7.28a Metabolic Response to Feeding |
|
|
285 | (1) |
|
Short-Term Fasting Stimulates Catabolism |
|
|
286 | (1) |
|
Prolonged Starvation Triggers Dramatic Changes in Metabolism |
|
|
286 | (11) |
|
Focus Figure 7.28b Metabolic Response to Fasting |
|
|
287 | (2) |
|
Nutrition Myth or Fact? "Speed Up Your Metabolism!" Is It Just a Dream? |
|
|
289 | (3) |
|
StudyPlan Mastering Nutrition |
|
|
292 | (4) |
| 7.5 Vitamins and Minerals: Micronutrients with Macro Powers |
|
296 | (12) |
|
How Were the Micronutrients Discovered? |
|
|
297 | (1) |
|
How Are Vitamins Classified? |
|
|
297 | (3) |
|
Vitamins Are Classified According to Their Solubility |
|
|
297 | (3) |
|
The Same Vitamin Can Have Different Names and Forms |
|
|
300 | (1) |
|
How Are Minerals Classified? |
|
|
300 | (1) |
|
Minerals Are Classified According to Intake Requirements |
|
|
301 | (2) |
|
The Same Mineral Can Have Different Forms |
|
|
303 | |
|
How Do Our Bodies Use Micronutrients? |
|
|
301 | (3) |
|
What We Eat Differs From What We Absorb |
|
|
302 | (2) |
|
What We Eat Differs From What Our Cells Use |
|
|
304 | (1) |
|
What Are Some Controversies in Micronutrient Metabolism? |
|
|
304 | (4) |
|
Are Supplements Healthful Sources of Micronutrients? |
|
|
304 | (2) |
|
Meal Focus Figure 1 Maximizing Micronutrients |
|
|
305 | (1) |
|
Can Micronutrients Prevent or Treat Chronic Disease? |
|
|
306 | (1) |
|
Do More Essential Micronutrients Exist? |
|
|
307 | (1) |
| 8 Nutrients Involved in Energy Metabolism |
|
308 | (36) |
|
How Does the Body Regulate Energy Metabolism? |
|
|
310 | (2) |
|
The Body Requires Vitamins and Minerals to Produce Energy |
|
|
310 | (2) |
|
Some Micronutrients Assist with Nutrient Transport and Hormone Production |
|
|
312 | (1) |
|
How Do Thiamin, Riboflavin, and Niacin Assist in Energy Metabolism? |
|
|
312 | (7) |
|
Thiamin (Vitamin B1) Contributes to Carbohydrate and Protein Metabolism |
|
|
313 | (2) |
|
Riboflavin (Vitamin B2) Supports Carbohydrate, Protein, and Fat Metabolism |
|
|
315 | (2) |
|
Niacin Is Essential to Carbohydrate, Protein, and Fat Metabolism |
|
|
317 | (2) |
|
How Do Vitamin B6, Folate, and Vitamin B12 Support Energy Metabolism? |
|
|
319 | (9) |
|
Vitamin B6 (Pyridoxine) Is Critical for Amino Acid Metabolism |
|
|
319 | (3) |
|
Folate Assists Amino Acid Metabolism |
|
|
322 | (3) |
|
Vitamin B12 (Cobalamin) Supports DNA Synthesis and Homocysteine Metabolism |
|
|
325 | (3) |
|
What Are the Roles of Pantothenic Acid, Biotin, and Choline in Energy Metabolism? |
|
|
328 | (3) |
|
Pantothenic Acid Supports Metabolism of Fatty Acids |
|
|
328 | (1) |
|
Biotin Is Involved in Carbohydrate, Protein, and Fat Metabolism |
|
|
328 | (1) |
|
Choline Is Important in Lipid Metabolism and Transport |
|
|
329 | (2) |
|
How Do Minerals Help Regulate Energy Metabolism? |
|
|
331 | (4) |
|
Iodine Is a Component of Thyroid Hormones |
|
|
331 | (1) |
|
Chromium Enhances Glucose Transport |
|
|
332 | (2) |
|
Manganese Plays Many Roles in Metabolism |
|
|
334 | (1) |
|
Sulfur Is a Component of Thiamin and Biotin |
|
|
334 | (1) |
|
Does B-Vitamin Intake Influence the Body's Capacity for Physical Activity? |
|
|
335 | (5) |
|
Nutrition Myth or Fact? Treating Premenstrual Syndrome With Vitamin B6 and Folic Acid: Does It Work? Is It Risky? |
|
|
338 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
340 | (4) |
| 9 Nutrients Involved in Fluid and Electrolyte Balance |
|
344 | (38) |
|
|
|
346 | (2) |
|
Body Fluid Is the Liquid Portion of Cells and Tissues |
|
|
346 | (1) |
|
Body Fluid Is Composed of Water and Solutes |
|
|
347 | (1) |
|
Why Do We Need Water and Electrolytes? |
|
|
348 | (6) |
|
Water Performs Functions Critical to Life |
|
|
348 | (3) |
|
Electrolytes Support Many Body Functions |
|
|
351 | (3) |
|
Focus Figure 9.5 Fluid and Electrolyte Balance |
|
|
353 | (1) |
|
How Does the Body Maintain Fluid Balance? |
|
|
354 | (3) |
|
We Gain Fluids Through Consumption and Metabolism |
|
|
354 | (2) |
|
We Lose Fluids Through Urine, Sweat, Evaporation, Exhalation, and Feces |
|
|
356 | (1) |
|
How Does the Body Maintain Acid-Base Balance? |
|
|
357 | (1) |
|
How Much Water Should We Drink, and What Are the Best Sources? |
|
|
358 | (5) |
|
Our Requirements for Water Are Individualized |
|
|
358 | (1) |
|
Public Tap Water Is Safe to Drink |
|
|
359 | (1) |
|
All Beverages Are Not Created Equal |
|
|
359 | (4) |
|
How Do Four Major Minerals Contribute to Fluid Balance? |
|
|
363 | (6) |
|
Sodium Is the Body's Major Extracellular Cation |
|
|
363 | (3) |
|
Potassium Is the Body's Major Intracellular Cation |
|
|
366 | (1) |
|
Chloride Is the Body's Major Extracellular Anion |
|
|
367 | (1) |
|
Phosphorus Is the Body's Major Intracellular Anion |
|
|
368 | (1) |
|
What Disorders Are Related to Fluid and Electrolyte Imbalances? |
|
|
369 | (9) |
|
Dehydration Develops as Fluid Loss Exceeds Fluid Intake |
|
|
369 | (1) |
|
Dehydration Increases the Risk for Heat Illnesses |
|
|
370 | (1) |
|
Overhydration Is Also Dangerous |
|
|
371 | (1) |
|
One-Third of Americans Have Hypertension |
|
|
371 | (3) |
|
Electrolyte Imbalances Can Cause Seizures |
|
|
374 | (1) |
|
Kidney Disorders Commonly Affect Body Fluids |
|
|
374 | (1) |
|
Congestive Heart Failure May Be Managed With Fluid Restriction |
|
|
374 | (10) |
|
Nutrition Myth or Fact? Low Sodium Diets: Fit for All or Just a Few? |
|
|
376 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
378 | (4) |
| 10 Nutrients Involved in Antioxidant Function and Vision |
|
382 | (40) |
|
What Are Antioxidants and How Does the Body Use Them? |
|
|
384 | (3) |
|
Oxidation Is a Chemical Reaction in Which Atoms Lose Electrons |
|
|
384 | (1) |
|
Free Radicals Can Destabilize Other Molecules and Damage Cells |
|
|
385 | (1) |
|
Antioxidants Work by Stabilizing Free Radicals or Opposing Oxidation |
|
|
386 | (1) |
|
What Makes Vitamin E a Key Antioxidant? |
|
|
387 | (3) |
|
There Are Several Forms of Vitamin E |
|
|
387 | (1) |
|
Vitamin E Donates an Electron to Free Radicals |
|
|
387 | (1) |
|
How Much Vitamin E Should We Consume? |
|
|
388 | (2) |
|
Why Is Vitamin C Critical to Health and Functioning? |
|
|
390 | (5) |
|
Vitamin C Helps Synthesize Tissues and Functional Compounds |
|
|
390 | (1) |
|
Vitamin C Acts as an Antioxidant and Boosts Absorption of Iron |
|
|
391 | (2) |
|
How Much Vitamin C Should We Consume? |
|
|
393 | (2) |
|
What Minerals Act in Antioxidant Enzyme Systems? |
|
|
395 | (2) |
|
Selenium Is a Critical Component of the Glutathione Peroxidase Enzyme System |
|
|
395 | (2) |
|
Copper, Iron, Zinc, and Manganese Assist in Antioxidant Function |
|
|
397 | (1) |
|
What Is Beta-Carotene, and What Are Its Roles in the Body? |
|
|
397 | (1) |
|
Beta-Carotene Is a Provitamin |
|
|
397 | (1) |
|
Beta-Carotene Has Antioxidant Properties |
|
|
398 | (1) |
|
How Much Beta-Carotene Should We Consume? |
|
|
398 | (9) |
|
How Does Vitamin A Support Vision and Other Functions? |
|
|
400 | (1) |
|
There Are Three Active Forms of Vitamin A |
|
|
400 | (1) |
|
Vitamin A Is Essential to Sight |
|
|
401 | (3) |
|
Focus Figure 10.17 Vitamin A's Role in Vision |
|
|
402 | (2) |
|
Vitamin A Supports Cell Differentiation, Reproduction, and Bone Growth |
|
|
404 | (1) |
|
Vitamin A Derivatives Are Effective in Treating Acne |
|
|
404 | (1) |
|
How Much Vitamin A Should We Consume? |
|
|
405 | (2) |
|
How Is Cancer Related to Free-Radical Damage? |
|
|
407 | (6) |
|
Cancer Is a Group of Diseases Characterized by Cells Growing Out of Control |
|
|
407 | (1) |
|
Cancer Develops in Three Stages |
|
|
408 | (1) |
|
A Variety of Factors Influence Cancer Risk |
|
|
408 | (3) |
|
Antioxidants Play a Role in Reducing Cancer Risk |
|
|
411 | (1) |
|
Early Diagnosis and Treatment Improves Prognosis |
|
|
412 | (1) |
|
What Role Does Free Radical Damage Play in Cardiovascular Disease? |
|
|
413 | (5) |
|
Nutrition Myth or Fact? Phytochemicals: Another Advantage of Plants? |
|
|
415 | (3) |
|
StudyPlan: Mastering Nutrition |
|
|
418 | (4) |
| 10.5 The Safety and Effectiveness of Dietary Supplements |
|
422 | (6) |
|
How Are Dietary Supplements Regulated? |
|
|
423 | (1) |
|
Are There Special Precautions for Herbs? |
|
|
424 | (1) |
|
Should You Take a Micronutrient Supplement? |
|
|
425 | (3) |
| 11 Nutrients Involved in Bone Health |
|
428 | (38) |
|
How Does the Body Maintain Bone Health? |
|
|
430 | (3) |
|
The Composition of Bone Provides Strength and Flexibility |
|
|
430 | (1) |
|
The Constant Activity of Bone Tissue Promotes Bone Health |
|
|
431 | (2) |
|
How Do We Assess Bone Health? |
|
|
433 | (1) |
|
Why Is Calcium Critical to Healthy Bone? |
|
|
434 | (7) |
|
Calcium Plays Many Roles Critical to Body Functioning |
|
|
434 | (1) |
|
Calcium Bioavailability Varies |
|
|
435 | (2) |
|
Focus Figure 11.5 Regulation of Blood Calcium |
|
|
436 | (1) |
|
How Much Calcium Should We Consume? |
|
|
437 | (4) |
|
How Does Vitamin D Contribute to Bone Health? |
|
|
441 | (6) |
|
Vitamin D Has Many Regulatory Functions |
|
|
441 | (1) |
|
Vitamin D Synthesis Requires Sunlight |
|
|
442 | (1) |
|
How Much Vitamin D Do We Need? |
|
|
443 | (4) |
|
How Does Vitamin K Help Maintain Bone Health? |
|
|
447 | (2) |
|
Vitamin K Serves as a Coenzyme Contributing to Bone Health |
|
|
447 | (1) |
|
How Much Vitamin K Should We Consume? |
|
|
448 | (1) |
|
How Do Phosphorus, Magnesium, and Fluoride Support Bone Health? |
|
|
449 | (4) |
|
Phosphorus Is Part of the Mineral Complex of Bone |
|
|
449 | (1) |
|
Magnesium Builds Bone and Helps Regulate Calcium Balance |
|
|
450 | (2) |
|
Fluoride Helps Develop and Maintain Teeth and Bones |
|
|
452 | (1) |
|
Why Is Osteoporosis Harmful, and What Are the Risk Factors and Treatments? |
|
|
453 | (9) |
|
Osteoporosis Contributes to Fractures and Other Complications |
|
|
453 | (1) |
|
A Variety of Factors Influence Osteoporosis Risk |
|
|
454 | (4) |
|
Certain Treatments Can Slow Bone Loss |
|
|
458 | (12) |
|
Nutrition Myth or Fact? Preserving Bone Mass: Are Supplements the Solution? |
|
|
460 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
462 | (4) |
| 12 Nutrients Involved in Blood Health and Immunity |
|
466 | (34) |
|
What Are the Functions and Components of Blood? |
|
|
468 | (2) |
|
Why Is Iron Essential to Blood Health? |
|
|
470 | (10) |
|
|
|
470 | (1) |
|
The Body Tightly Regulates Iron Homeostasis |
|
|
471 | (3) |
|
How Much Iron Should We Consume? |
|
|
474 | (6) |
|
How Does Zinc Support Blood Health? |
|
|
480 | (3) |
|
Zinc Has Enzymatic, Structural, and Regulatory Functions |
|
|
480 | (1) |
|
Several Factors Influence Zinc Absorption and Transport |
|
|
481 | (1) |
|
How Much Zinc Should We Consume? |
|
|
482 | (1) |
|
What Is the Role of Copper in Blood Health? |
|
|
483 | (2) |
|
Copper Functions in Blood Health and Energy Metabolism |
|
|
483 | (1) |
|
Several Factors Influence Copper Absorption and Transport |
|
|
484 | (1) |
|
How Much Copper Should We Consume? |
|
|
484 | (1) |
|
What Vitamins Help Maintain Blood Health? |
|
|
485 | (4) |
|
Vitamin K Assists in the Synthesis of Clotting Factors |
|
|
485 | (1) |
|
Vitamin B6 Is Essential for the Synthesis of Heme |
|
|
486 | (1) |
|
Folate Is Essential for the Production of Red Blood Cells |
|
|
487 | (1) |
|
Vitamin B12 Is Necessary for the Proper Formation of Red Blood Cells |
|
|
488 | (1) |
|
What Is the Immune System, and How Does It Function? |
|
|
489 | (2) |
|
Nonspecific Immunity Protects Against All Potential Invaders |
|
|
489 | (1) |
|
Specific Immunity Protects Against Identified Antigens |
|
|
490 | (1) |
|
How Does Nutrition Affect the Immune System? |
|
|
491 | (5) |
|
Infection Can Cause Loss of Energy and Micronutrients |
|
|
492 | (1) |
|
Protein-Energy Malnutrition Impairs Immune Function |
|
|
492 | (1) |
|
Obesity Increases the Incidence and Severity of Infections |
|
|
492 | (1) |
|
Essential Fatty Acids Make Signaling Molecules for the Immune System |
|
|
493 | (1) |
|
Certain Vitamins and Minerals Are Critical to a Strong Immune Response |
|
|
493 | (1) |
|
The GI Flora Contribute to Immune Health |
|
|
494 | (9) |
|
Nutrition Myth or Fact? Do Zinc Lozenges Help Fight the Common Cold? |
|
|
495 | (1) |
|
StudyPlan: Mastering Nutrition |
|
|
496 | (4) |
| 13 Achieving and Maintaining a Healthful Body Weight |
|
500 | (42) |
|
What Is a Healthful Body Weight? |
|
|
502 | (1) |
|
How Can You Evaluate Your Body Weight? |
|
|
503 | (4) |
|
Determine Your Body Mass Index (BMI) |
|
|
503 | (2) |
|
Measure Your Body Composition |
|
|
505 | (1) |
|
Assess Your Fat Distribution Patterns |
|
|
505 | (2) |
|
How Does Energy Balance Influence Body Weight? |
|
|
507 | (7) |
|
Focus Figure 13.4 Energy Balance |
|
|
508 | (1) |
|
Energy Intake Is the Kilocalories We Consume Each Day |
|
|
509 | (1) |
|
Energy Expenditure Includes More Than Just Physical Activity |
|
|
509 | (3) |
|
Research Suggests Limitations of the Energy Balance Equation |
|
|
512 | (2) |
|
What Factors Influence Body Weight? |
|
|
514 | (6) |
|
Genes Influence Body Weight in Different Ways |
|
|
514 | (2) |
|
Metabolic Factors Influence Weight Loss and Gain |
|
|
516 | (1) |
|
Physiologic Factors Influence Body Weight |
|
|
516 | (2) |
|
Sociocultural Factors Affect Food Choices and Body Weight |
|
|
518 | (2) |
|
What Makes Obesity Harmful, and Why Does It Occur? |
|
|
520 | (8) |
|
Obesity Is Linked to Chronic Diseases and Premature Death |
|
|
520 | (2) |
|
Multiple Factors Contribute to Obesity |
|
|
522 | (2) |
|
Focus Figure 13.7 Complexities of the Contributors to Obesity |
|
|
523 | (1) |
|
Obesity Does Respond to Diet and Exercise |
|
|
524 | (1) |
|
Weight Loss Can Be Enhanced With Prescription Medications |
|
|
524 | (1) |
|
Many Supplements Used for Weight Loss Contain Stimulants |
|
|
525 | (1) |
|
Surgery Can Be Used to Treat Morbid Obesity |
|
|
526 | (2) |
|
How Can You Lose Weight Safely and Keep It Off? |
|
|
528 | (6) |
|
|
|
528 | (1) |
|
Many Diets Focus on Macronutrient Composition |
|
|
528 | (1) |
|
If You Design Your Own Diet Plan, Include the Three Strategies |
|
|
529 | (5) |
|
Meal Focus Figure 13.9 Managing Calorie Intake |
|
|
531 | (3) |
|
What If You Need to Gain Weight? |
|
|
534 | (3) |
|
For Safe and Effective Weight Gain, Choose Nutrient-Dense Foods |
|
|
534 | (1) |
|
Amino Acid and Protein Supplements Do Not Increase Muscle Mass |
|
|
535 | (9) |
|
Nutrition Myth or Fact? High-Carbohydrate, Moderate-Fat Diets-Have They Been Oversold? |
|
|
536 | (1) |
|
StudyPlan: Mastering Nutrition |
|
|
537 | (5) |
| 14 Nutrition and Physical Activity: Keys to Good Health |
|
542 | (36) |
|
What Are the Benefits of Physical Activity? |
|
|
544 | (3) |
|
Physical Activity Increases Our Fitness |
|
|
544 | (1) |
|
Physical Activity Reduces Our Risk for Chronic Diseases |
|
|
545 | (2) |
|
How Much Physical Activity Is Enough? |
|
|
547 | (1) |
|
Many Americans Are Inactive |
|
|
547 | (1) |
|
Three Sets of National Guidelines Recommend Varying Levels of Physical Activity |
|
|
547 | (1) |
|
How Can You Improve Your Fitness? |
|
|
548 | (7) |
|
Assess Your Current Level of Fitness |
|
|
549 | (1) |
|
Identify Your Personal Fitness Goals |
|
|
549 | (1) |
|
Make Your Program Varied, Consistent, and Fun! |
|
|
549 | (1) |
|
Appropriately Overload Your Body |
|
|
550 | (3) |
|
Include a Warm-Up and a Cool-Down Period |
|
|
553 | (1) |
|
Keep It Simple, Take It Slow |
|
|
554 | (1) |
|
What Fuels Physical Activity? |
|
|
555 | (6) |
|
The ATP-CP Energy System Uses Creatine Phosphate to Regenerate ATP |
|
|
556 | (1) |
|
The Breakdown of Carbohydrates Provides Energy for Both Brief and Long-Term Exercise |
|
|
556 | (3) |
|
Focus Figure 14.7 What Fuels Our Activities? |
|
|
557 | (2) |
|
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration |
|
|
559 | (2) |
|
Amino Acids Are Not Major Sources of Fuel During Exercise |
|
|
561 | (1) |
|
How Does Physical Activity Affect Energy and Macronutrient Needs? |
|
|
561 | (7) |
|
Vigorous Exercise Increases Energy Needs |
|
|
561 | (3) |
|
Meal Focus Figure 14.10 Energy for Athletes: Meeting High Energy Demands |
|
|
563 | (1) |
|
Carbohydrate Needs Increase for Many Active People |
|
|
564 | (2) |
|
Moderate Fat Consumption Is Enough to Support Most Activities |
|
|
566 | (1) |
|
Many Athletes Have Increased Protein Needs |
|
|
567 | (1) |
|
How Does Physical Activity Affect Fluid and Micronutrient Needs? |
|
|
568 | (6) |
|
Physical Activity Increases the Risk for Dehydration and Heat Illnesses |
|
|
568 | (1) |
|
Adequate Fluid Replacement Is Critical Before, During, and After Exercise |
|
|
569 | (1) |
|
Inadequate Micronutrient Intake Can Diminish Health and Performance |
|
|
569 | (10) |
|
Nutrition Myth or Fact? Are Ergogenic Aids Necessary for Active People? |
|
|
572 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
574 | (4) |
| 14.5 Disorders Related to Body Image, Eating, and Exercise |
|
578 | (12) |
|
What Is Body Image, and How Does It Influence Health? |
|
|
579 | (2) |
|
Body Image Influences Eating Behaviors |
|
|
579 | (1) |
|
Body Image Influences Exercise Behaviors |
|
|
580 | (1) |
|
Body Dysmorphic Disorder Is a Psychiatric Diagnosis |
|
|
581 | (1) |
|
What Factors Contribute to Disorders Related to Body Image, Eating, and Exercise? |
|
|
581 | (2) |
|
Influence of Genetic Factors |
|
|
581 | (1) |
|
|
|
581 | (1) |
|
Influence of Personality and Comorbidities |
|
|
581 | (1) |
|
|
|
581 | (2) |
|
Influence of Sociocultural Factors |
|
|
583 | (1) |
|
What Psychiatric Eating Disorders Are Recognized? |
|
|
583 | (3) |
|
Anorexia Nervosa Involves Self-Starvation |
|
|
583 | (1) |
|
Bulimia Nervosa Involves Binging and Purging |
|
|
584 | (2) |
|
Binge-Eating Disorder Commonly Leads to Weight Gain |
|
|
586 | (1) |
|
What Syndromes of Disordered Eating and Exercise Are Recognized? |
|
|
586 | (2) |
|
Otherwise Specified Feeding and Eating Disorders (OSFED) Are Emerging Syndromes |
|
|
586 | (1) |
|
Relative Energy Deficiency in Sport Involves Energy Imbalance |
|
|
587 | (1) |
|
How Are Eating Disorders Treated? |
|
|
588 | (2) |
|
Inpatient and Outpatient Treatment Is Available |
|
|
588 | (1) |
|
Discussing the Problem Can Help |
|
|
588 | (2) |
| 15 Food Safety and Technology: Protecting Our Food |
|
590 | (36) |
|
What Is Foodborne Illness and Why Is It a Critical Concern? |
|
|
592 | (3) |
|
Ingestion of Contaminants Prompts Acute Illness |
|
|
592 | (1) |
|
Reducing Foodborne Illness Is a Challenge |
|
|
593 | (2) |
|
What Causes Most Foodborne Illness? |
|
|
595 | (5) |
|
Several Types of Microorganisms Contaminate Foods |
|
|
595 | (3) |
|
Some Foodborne Illness Is Due to Toxins |
|
|
598 | (1) |
|
Certain Conditions Help Microorganisms Multiply in Foods |
|
|
599 | (1) |
|
How Can You Prevent Foodborne Illness? |
|
|
600 | (6) |
|
Clean: Wash Your Hands and Kitchen Surfaces Often |
|
|
600 | (1) |
|
Separate: Don't Cross-Contaminate |
|
|
601 | (1) |
|
Chill: Store Foods in the Refrigerator or Freezer |
|
|
601 | (2) |
|
Cook: Heat Foods Thoroughly |
|
|
603 | (1) |
|
Protect Yourself from Toxins in Foods |
|
|
604 | (1) |
|
Be Choosy When Eating Out-Close to Home or Far Away |
|
|
605 | (1) |
|
How Is Food Spoilage Prevented? |
|
|
606 | (2) |
|
What Are Food Additives, and Are They Safe? |
|
|
608 | (2) |
|
Food Additives Include Nutrients and Preservatives |
|
|
608 | (1) |
|
Other Food Additives Include Flavorings, Colorings, and Other Agents |
|
|
609 | (1) |
|
|
|
609 | (1) |
|
How Is Genetic Modification Used in Food Production? |
|
|
610 | (1) |
|
What Are Food Residues and How Do They Harm Our Health? |
|
|
611 | (5) |
|
Persistent Organic Pollutants Can Cause Serious Illness |
|
|
612 | (1) |
|
Persistent Organic Pollutants Include a Broad Range of Substances |
|
|
613 | (1) |
|
Pesticides Protect Against Crop Losses-But at a Cost |
|
|
614 | (1) |
|
Growth Hormones and Antibiotics Are Used in Animals |
|
|
615 | (1) |
|
Are Organic Foods Worth the Cost? |
|
|
616 | (5) |
|
To Be Labeled Organic, Foods Must Meet Federal Standards |
|
|
617 | (1) |
|
Organic Foods Are Safer but Not Necessarily More Nutritious |
|
|
617 | (2) |
|
Nutrition Myth OR Fact? Genetically Modified Foods: A Blessing or a Curse? |
|
|
619 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
621 | (5) |
| 16 Food Equity, Sustainability, and Quality: The Challenge of "Good" Food |
|
626 | (28) |
|
How Prevalent Is Food Insecurity? |
|
|
628 | (2) |
|
About 815 Million People Worldwide Are Hungry |
|
|
628 | (1) |
|
Over 17 Million American Households Are Food Insecure |
|
|
629 | (1) |
|
Why Don't All People Have Access to Nourishing Food? |
|
|
630 | (2) |
|
Acute Food Shortages Are Often Caused by Weather Events and Wars |
|
|
630 | (1) |
|
The Major Cause of Chronic Hunger Is Unequal Distribution of Food |
|
|
630 | (1) |
|
Overpopulation Contributes to Chronic Food Shortages |
|
|
630 | (1) |
|
Local Conditions Can Contribute to Chronic Hunger |
|
|
631 | (1) |
|
Climate Change Threatens Global Food Security |
|
|
632 | (1) |
|
What Problems Are Linked to Undernourishment? |
|
|
632 | (2) |
|
Low Energy Intake Promotes Wasting, Stunting, and Mortality |
|
|
632 | (1) |
|
Micronutrient Deficiencies Lead to Preventable Diseases |
|
|
633 | (1) |
|
Undernourishment Promotes Socioeconomic Problems |
|
|
633 | (1) |
|
How Could Limited Access to Nourishing Food Promote Obesity? |
|
|
634 | (4) |
|
A Double Burden of Malnutrition Is Evident in Transitioning Populations |
|
|
635 | (1) |
|
Physical and Socioeconomic Factors May Promote Obesity Among the Poor |
|
|
635 | (3) |
|
Is Our Food Equitably Produced and Sold? |
|
|
638 | (1) |
|
Farm Labor Is Dangerous and Poorly Paid |
|
|
638 | (1) |
|
Food Retail and Service Work Maintains the "Working Poor" |
|
|
638 | (1) |
|
How Does Industrial Agriculture Affect the Security, Sustainability, and Diversity of Our Food Supply? |
|
|
639 | (2) |
|
Industrial Agriculture Has Increased Food Security but Threatens Our Environment |
|
|
639 | (1) |
|
Monopolization of Agriculture Reduces Food Diversity |
|
|
640 | (1) |
|
The Food Industry Influences America's Diet |
|
|
640 | (1) |
|
What Initiatives Are Addressing the Challenges of Good Food? |
|
|
641 | (4) |
|
Many International Initiatives Increase Access to Nourishing Food |
|
|
641 | (1) |
|
National and Local Programs Help Nourish Americans |
|
|
642 | (1) |
|
Sustainable Agriculture Reduces Environmental Impact and Increases Food Diversity |
|
|
643 | (1) |
|
Corporate and Philanthropic Initiatives Are Promoting Good Food |
|
|
644 | (1) |
|
What Can You Do to Promote Good Food? |
|
|
645 | (5) |
|
|
|
645 | (1) |
|
Purchase Fair Trade Goods |
|
|
646 | (1) |
|
Choose Foods That Are Healthful for You and the Environment |
|
|
647 | (9) |
|
Nutrition Myth or Fact? Meat Consumption and Climate Change: Tofu to the Rescue? |
|
|
648 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
650 | (4) |
| 17 Nutrition Through the Life Cycle: Pregnancy and the First Year of Life |
|
654 | (52) |
|
Why Is Nutrition Important Before Conception? |
|
|
656 | (7) |
|
How Does Nutrition Support Fetal Development? |
|
|
657 | (1) |
|
The First Trimester Is Characterized by Cell Multiplication and Tissue Differentiation |
|
|
657 | (2) |
|
During the Second and Third Trimesters, Most Growth Occurs |
|
|
659 | (2) |
|
Appropriate Weight Gain Is Essential |
|
|
661 | (2) |
|
What Are a Pregnant Woman's Nutrient Needs? |
|
|
663 | (7) |
|
Macronutrients Provide Energy and Build Tissues |
|
|
664 | (2) |
|
Micronutrients Support Increased Energy Needs and Tissue Growth |
|
|
666 | (3) |
|
Fluid Needs of Pregnant Women Increase |
|
|
669 | (1) |
|
What Are Some Common Nutrition-Related Concerns of Pregnancy? |
|
|
670 | (8) |
|
Some Disorders of Pregnancy Are Related to Nutrition |
|
|
670 | (3) |
|
Maternal Age Can Affect Pregnancy |
|
|
673 | (1) |
|
A Careful Vegetarian Diet Is Safe During Pregnancy |
|
|
674 | (1) |
|
Exercise Is Recommended for Most Pregnant Women |
|
|
674 | (1) |
|
Certain Substances Can Harm the Fetus |
|
|
675 | (3) |
|
How Does Nutrition Support Lactation? |
|
|
678 | (4) |
|
Lactation Is Maintained by Hormones and Infant Suckling |
|
|
678 | (1) |
|
Breastfeeding Women Have High Nutrient Needs |
|
|
679 | (3) |
|
Meal Focus Figure 17.11 Meeting The Nutrient Needs of Breastfeeding Women |
|
|
681 | (1) |
|
What Are Some Advantages and Challenges of Breastfeeding? |
|
|
682 | (5) |
|
Breast Milk Is Nutritionally Superior to Infant Formula |
|
|
682 | (1) |
|
Breastfeeding Has Many Other Benefits for the Infant and Mother |
|
|
683 | (2) |
|
Physical and Social Concerns Can Make Breastfeeding Challenging |
|
|
685 | (2) |
|
What Are an Infant's Nutrient Needs? |
|
|
687 | (4) |
|
Nutrition Fuels Infant Growth and Activity |
|
|
687 | (1) |
|
Infants Have Unique Nutrient Needs |
|
|
688 | (1) |
|
Infant Formula Is a Nutritious Alternative to Breast Milk |
|
|
689 | (2) |
|
What Are Some Common Nutrition-Related Concerns of Infancy? |
|
|
691 | (10) |
|
Infants Begin to Need Solid Foods Around 6 Months of Age |
|
|
691 | (2) |
|
Some Foods and Beverages Are Not Safe for Infants |
|
|
693 | (1) |
|
Some Infants Develop Disorders or Distress Related to Food and Feeding |
|
|
693 | (15) |
|
Nutrition Myth or Fact? The Fetal Environment: Does It Leave a Lasting Impression? |
|
|
698 | (3) |
|
StudyPlan: Mastering Nutrition |
|
|
701 | (5) |
| 18 Nutrition Through the Life Cycle: Childhood and Adolescence |
|
706 | (36) |
|
What Are a Toddler's Nutrient Needs? |
|
|
708 | (3) |
|
As Activity Expands, More Energy Is Needed |
|
|
708 | (1) |
|
Toddlers' Micronutrient Needs Increase |
|
|
709 | (2) |
|
Adequate Fluid Is Critical |
|
|
711 | (1) |
|
What Are Some Common Nutrition-Related Concerns of Toddlerhood? |
|
|
711 | (5) |
|
Food Choices Should Be Appropriate, Nutritious, and Fun |
|
|
712 | (2) |
|
New Foods Should Be Introduced Gradually |
|
|
714 | (1) |
|
Vegetarian Diets Should Be Planned with Care |
|
|
714 | (1) |
|
Toddlers Should Be Monitored for Lead Toxicity |
|
|
715 | (1) |
|
What Are a Child's Nutrient Needs? |
|
|
716 | (2) |
|
Childhood Growth and Activity Boosts Energy and Nutrient Needs |
|
|
716 | (1) |
|
Micronutrient Recommendations for Children Increase |
|
|
717 | (1) |
|
Children Need Five to Eight Cups of Fluid per Day |
|
|
718 | (1) |
|
What Are Some Common Nutrition-Related Concerns of Childhood? |
|
|
718 | (3) |
|
Parents Can Model Nutritious Food Choices |
|
|
718 | (2) |
|
Iron-Deficiency Anemia Affects Many Children |
|
|
720 | (1) |
|
Millions of American Children Experience Food Insecurity and Hunger |
|
|
720 | (1) |
|
How Does School Attendance Affect Children's Nutrition? |
|
|
721 | (2) |
|
School Attendance Can Reduce Intake of Nourishing Foods |
|
|
721 | (1) |
|
School Attendance Can Boost Children's Access to Nourishing Foods |
|
|
722 | (1) |
|
What Are an Adolescent's Nutrient Needs? |
|
|
723 | (3) |
|
Adolescence Is a Period of Dramatic Change |
|
|
723 | (1) |
|
Adolescents' Nutrient Needs Reflect Their Rapid Growth |
|
|
724 | (2) |
|
What Are Some Common Nutrition-Related Concerns of Adolescence? |
|
|
726 | (3) |
|
Most Adolescents Choose Their Own Foods |
|
|
726 | (1) |
|
Body Image and Eating Disorders Often Emerge During Adolescence |
|
|
726 | (1) |
|
Dietary Choices May Influence Acne Risk |
|
|
726 | (2) |
|
Substance Abuse Has Nutritional Implications |
|
|
728 | (1) |
|
What Makes Pediatric Obesity Harmful, and Why Does It Occur? |
|
|
729 | (2) |
|
Pediatric Obesity Leads to Serious Health Problems |
|
|
729 | (1) |
|
Pediatric Obesity Is Multifactorial |
|
|
730 | (1) |
|
Can Pediatric Obesity Be Prevented or Treated? |
|
|
731 | (7) |
|
A Healthful Diet Can Help Prevent Pediatric Obesity |
|
|
731 | (1) |
|
An Active Lifestyle Can Help Prevent Pediatric Obesity |
|
|
732 | (2) |
|
Pediatric Obesity Does Respond to Treatment |
|
|
734 | (10) |
|
Nutrition Myth or Fact? Bariatric Surgery for Adolescents: Is It the Answer? |
|
|
736 | (2) |
|
StudyPlan Mastering Nutrition |
|
|
738 | (4) |
| 19 Nutrition Through the Life Cycle: The Later Years |
|
742 | |
|
What Are the Demographics of Aging? |
|
|
744 | (2) |
|
The American Population Is Aging |
|
|
744 | (1) |
|
Life Expectancy Has Increased Dramatically in the Last Century |
|
|
744 | (2) |
|
|
|
746 | (2) |
|
Two Theories Attempt to Explain Aging |
|
|
746 | (1) |
|
Some Lifestyle Factors Accelerate Aging |
|
|
746 | (2) |
|
|
|
748 | (4) |
|
Sensory Perception Declines |
|
|
748 | (1) |
|
Gastrointestinal Function Changes |
|
|
748 | (1) |
|
|
|
749 | (2) |
|
Changes in Tissues and Organs Reduce Functioning |
|
|
751 | (1) |
|
What Are an Older Adult's Nutrient Needs? |
|
|
752 | (6) |
|
Older Adults Have Lower Energy Needs |
|
|
752 | (1) |
|
Macronutrient Recommendations Are Similar for Adults of All Ages |
|
|
753 | (1) |
|
Some Micronutrient Recommendations Vary for Older Adults |
|
|
754 | (2) |
|
Fluid Recommendations Are the Same for All Adults |
|
|
756 | (2) |
|
What Nutrition-Related Concerns Threaten the Health of Older Adults? |
|
|
758 | (5) |
|
Both Obesity and Underweight Are Serious Concerns |
|
|
758 | (1) |
|
Millions of Older Adults Have Osteoporosis, Osteoarthritis, or Gout |
|
|
759 | (1) |
|
Constipation Is a Common Concern |
|
|
759 | (1) |
|
Dental Health Is Important for Adequate Nutrition |
|
|
760 | (1) |
|
Many Vision Disorders Are Related to Aging |
|
|
760 | (1) |
|
Age-Related Cognitive Impairment Is Not Inevitable |
|
|
761 | (1) |
|
Poor Nutrition Increases the Risk for Pressure Ulcers |
|
|
761 | (1) |
|
Drug-Diet Interactions Can Be Harmful |
|
|
762 | (1) |
|
What Social Concerns Affect the Nutrition of Older Adults? |
|
|
763 | (6) |
|
Many Older Adults Experience Elder Abuse and Neglect |
|
|
764 | (1) |
|
Food Insecurity Affects over 10 Million Older Americans |
|
|
764 | (1) |
|
Social Isolation Increases Health Risks |
|
|
765 | (1) |
|
Community Services Can Help Meet the Nutritional Needs of Older Adults |
|
|
765 | (4) |
|
Nutrition Myth or Fact? Can We Live Longer in Good Health by Eating a Low-Energy Diet? |
|
|
767 | (2) |
|
StudyPlan: Mastering Nutrition |
|
|
769 | |
| Appendices |
|
|
A Metabolism Pathways and Biochemical Structures |
|
|
A-1 | |
|
|
|
B-1 | |
|
C Anatomy and Physiology Review |
|
|
C-1 | |
|
D Calculations and Conversions |
|
|
D-1 | |
|
E Foods Containing Caffeine |
|
|
E-1 | |
|
|
|
F-1 | |
|
G The USDA Food Guide Evolution |
|
|
G-1 | |
| References |
|
R-1 | |
| Answers to Review Questions |
|
AN-1 | |
| Glossary |
|
GL-1 | |
| Index |
|
IN-1 | |
| Credits |
|
CR-1 | |
