| 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 | (2) |
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How Does Nutrition Contribute to Health? |
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6 | (3) |
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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 Your Risk for Others |
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6 | (2) |
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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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Macronutrients Provide Energy |
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9 | (4) |
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Micronutrients Assist in the Regulation of Physiologic Processes |
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13 | (2) |
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Water Supports All Body Functions |
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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 1.9 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 the Nutritional Status of Clients? |
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18 | (4) |
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Tests Conducted during a Physical Examination Elicit Objective Data |
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19 | (1) |
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Health-History Questionnaires Elicit Subjective Information |
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20 | (1) |
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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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23 | (3) |
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Focus Figure 1.10 The Scientific Method |
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24 | (2) |
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Various Types of Research Studies Tell Us Different Stories |
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26 | (2) |
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How Can You Use Your Knowledge of Research to Help You Evaluate Nutrition Claims? |
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28 | (2) |
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Watch for Conflict of Interest and Bias |
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28 | (1) |
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Evaluate 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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29 | (1) |
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Nutrition Advice: Who Can You Trust to Help You Choose Foods Wisely? |
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30 | (6) |
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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 | (3) |
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Study Plan MasteringNutrition |
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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 | (2) |
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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 Balanced |
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43 | (1) |
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A Healthful Diet Is Varied |
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43 | (1) |
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How Can Reading Food Labels Help You Improve Your Diet? |
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44 | (6) |
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Five Components Must Be Included on Food Labels |
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44 | (1) |
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How to Read and Use the Nutrition Facts Panel |
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44 | (3) |
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Focus Figure 2.2 The Nutrition Facts Panel |
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46 | (1) |
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Food Labels Can Display a Variety of Claims |
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47 | (3) |
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How Do the Dietary Guidelines for Americans Promote a Healthful Diet? |
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50 | (4) |
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Balance Calories to Maintain Weight |
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50 | (2) |
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Meal Focus Figure 2.4 Optimizing Nutrient Density |
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51 | (1) |
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Limit Sodium, Fat, Sugars, and Alcohol |
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52 | (1) |
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Consume More Healthful Foods and Nutrients |
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53 | (1) |
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Follow Healthy Eating Patterns |
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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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54 | (8) |
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MyPlate Incorporates Many of the Features of the Mediterranean Diet |
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54 | (2) |
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56 | (1) |
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57 | (3) |
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Consider Ethnic Variations and Other Eating Plans |
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60 | (1) |
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61 | (1) |
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Can Eating Out Be Part of a Healthful Diet? |
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62 | (4) |
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The Hidden Costs of Eating Out |
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62 | (1) |
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The Healthful Way to Eat Out |
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63 | (3) |
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Study Plan MasteringNutrition |
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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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Digestion Begins in the Mouth |
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77 | (3) |
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Focus Figure 3.3 Digestion Overview |
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78 | (2) |
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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 That Aid 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 Food |
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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 114 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 | (10) |
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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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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 | (2) |
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Study Plan MasteringNutrition |
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106 | (4) |
| 4 Carbohydrates: Plant-Derived Energy Nutrients |
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110 | (42) |
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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 Break Down Carbohydrates? |
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119 | (6) |
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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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122 | (1) |
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A Variety of Hormones 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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The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels |
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124 | (1) |
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Why Do We Need Carbohydrates? |
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125 | (2) |
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Carbohydrates Provide Energy |
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125 | (1) |
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Fiber Helps Us Stay Healthy |
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126 | (1) |
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How Much Carbohydrate Should We Eat? |
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127 | (7) |
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Most Americans Eat Too Much Added Sugar |
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128 | (1) |
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Sugars Are Blamed for Many Health Problems |
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129 | (2) |
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Most Americans Eat Too Little Fiber-Rich Carbohydrates |
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131 | (3) |
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What's the Story on Alternative Sweeteners? |
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134 | (6) |
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Meal Focus Figure 4.15 Maximizing Fiber Intake |
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135 | (2) |
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Limited Use of Alternative Sweeteners Is Not Harmful |
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137 | (1) |
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The Effect of Artificial Sweeteners on Weight Management Is Unclear |
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138 | (2) |
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What Disorders Axe Related to Carbohydrate Metabolism? |
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140 | (7) |
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Diabetes: Impaired Regulation of Glucose |
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140 | (4) |
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Focus Figure 4.18 Diabetes |
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141 | (3) |
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Hypoglycemia: Low Blood Glucose |
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144 | (1) |
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Lactose Intolerance: Inability to Digest Lactose |
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145 | (2) |
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Study Plan MasteringNutrition |
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147 | (5) |
| 4.5 In Depth-Alcohol |
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152 | (12) |
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What Do We Know about Moderate Alcohol Intake? |
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153 | (2) |
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Benefits of Moderate Alcohol Intake |
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153 | (1) |
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Concerns of Moderate Alcohol Intake |
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154 | (1) |
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How Is Alcohol Metabolized? |
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155 | (1) |
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What Are Alcohol Abuse and Dependence? |
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156 | (1) |
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What Are the Effects of Alcohol Abuse? |
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156 | (4) |
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157 | (1) |
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157 | (1) |
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158 | (1) |
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158 | (1) |
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Increased Risk for Chronic Disease |
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159 | (1) |
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159 | (1) |
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Increased Risk for Traumatic Injury |
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160 | (1) |
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Fetal and Infant Health Problems |
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160 | (1) |
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Taking Control of Your Alcohol Intake |
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160 | (2) |
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Talking to Someone about Alcohol Addiction |
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162 | (2) |
| 5 Lipids: Essential Energy-Supplying Nutrients |
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164 | (46) |
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166 | (10) |
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Triglycerides Are the Most Common Food-Based Lipid |
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166 | (8) |
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Phospholipids Combine Lipids with Phosphate |
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174 | (1) |
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Sterols Have a Ring Structure |
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175 | (1) |
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How Does the Body Break Down Lipids? |
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176 | (6) |
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Focus Figure 5.8 Lipid Digestion Overview |
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177 | (1) |
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The Gallbladder, Liver, and Pancreas Assist in Fat Digestion |
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178 | (1) |
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Absorption of Lipids Occurs Primarily in the Small Intestine |
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178 | (3) |
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Fat Is Stored in Adipose Tissues for Later Use |
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181 | (1) |
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182 | (3) |
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Lipids Supply Energy When We Are at Rest |
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182 | (1) |
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Lipids Fuel Physical Activity |
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182 | (1) |
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Lipids Stored in Body Fat Provide Energy for Later Use |
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183 | (1) |
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Essential Fatty Acids Contribute to Important Biological Compounds |
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184 | (1) |
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Dietary Fat Enables the Transport of Fat-Soluble Vitamins |
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184 | (1) |
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Lipids Help Maintain Cell Function and Provide Protection to the Body |
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184 | (1) |
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Fats Contribute to the Flavor, Texture, and Satiety of Foods |
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184 | (1) |
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How Much Dietary Fat Should We Eat? |
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185 | (9) |
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Dietary Reference Intake (DRI) for Total Fat |
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185 | (1) |
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Dietary Reference Intakes for Essential Fatty Acids |
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186 | (1) |
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Limit Saturated and Duns Fat |
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186 | (2) |
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188 | (2) |
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Don't Let the Fats Fool You! |
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190 | (1) |
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Watch Out When You're Eating Out! |
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190 | (4) |
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Meal Focus Figure 5.14 Reducing Saturated Fat |
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191 | (3) |
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Be Aware of Fat Replacers |
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194 | (1) |
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What Role Do Lipids Play in Cardiovascular Disease and Cancer? |
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194 | (12) |
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Cardiovascular Disease Involves the Heart or Blood Vessels |
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195 | (8) |
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Focus figure 5.16 Atherosclerosis |
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196 | (3) |
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Focus figure 5.18 Lipoprotein Transport and Distribution |
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199 | (4) |
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The Role of Dietary Fat in Cancer |
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203 | (3) |
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Study Plan MasteringNutrition |
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206 | (4) |
| 6 Proteins: Crucial Components of All Body Tissues |
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210 | (40) |
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212 | (2) |
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The Building Blocks of Proteins Are Amino Acids |
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212 | (1) |
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The Body Can Synthesize Only Some Amino Acids |
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212 | (2) |
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214 | (7) |
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Amino Acids Bond to Form a Variety of Peptides |
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214 | (1) |
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Genes Regulate Amino Acid Binding |
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215 | (1) |
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Protein Turnover Involves Synthesis and Degradation |
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216 | (1) |
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Protein Organization Determines Function |
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216 | (2) |
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Focus Figure 6.6 Protein Synthesis |
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217 | (1) |
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Protein Denaturation Affects Shape and Function |
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218 | (1) |
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Protein Synthesis Can Be Limited by Missing Amino Acids |
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219 | (1) |
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Protein Synthesis Can Be Enhanced by Mutual Supplementation |
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220 | (1) |
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How Does the Body Break Down Proteins? |
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221 | (2) |
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Stomach Acids and Enzymes Break Proteins into Short Polypeptides |
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221 | (1) |
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Enzymes in the Small Intestine Break Polypeptides into Single Amino Acids |
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221 | (2) |
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Focus Figure 6.11 Protein Digestion Overview |
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222 | (1) |
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Protein Digestibility Affects Protein Quality |
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223 | (1) |
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223 | (5) |
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Proteins Contribute to Cell Growth, Repair, and Maintenance |
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224 | (1) |
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Proteins Act as Enzymes and Hormones |
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224 | (1) |
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Proteins Help Maintain Fluid and Electrolyte Balance |
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224 | (1) |
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Proteins Help Maintain Acid-Base Balance |
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224 | (1) |
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Proteins Help Maintain a Strong Immune System |
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225 | (1) |
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Proteins Serve as an Energy Source |
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226 | (1) |
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Proteins Assist in the Transport and Storage of Nutrients |
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227 | (1) |
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227 | (1) |
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How Much Protein Should We Eat? |
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228 | (10) |
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Nitrogen Balance Is a Method Used to Determine Protein Needs |
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228 | (1) |
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Recommended Dietary Allowance for Protein |
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229 | (1) |
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Most Americans Meet or Exceed the RDA for Protein |
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230 | (1) |
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Can Too Much Dietary Protein Be Harmful? |
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230 | (3) |
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Meal Focus Figure 6.16 Maximizing Healthy Protein Intake |
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232 | (1) |
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Protein: Much More Than Meat! |
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233 | (5) |
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Can a Vegetarian Diet Provide Adequate Protein? |
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238 | (3) |
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Types of Vegetarian Diets |
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238 | (1) |
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Why Do People Become Vegetarians? |
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239 | (1) |
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What Are the Challenges of a Vegetarian Diet? |
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240 | (1) |
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241 | (1) |
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What Disorders Are Related to Protein Intake or Metabolism? |
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241 | (4) |
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Protein-Energy Malnutrition Can Lead to Debility and Death |
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241 | (2) |
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Disorders Related to Genetic Abnormalities |
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243 | (2) |
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Study Plan MasteringNutrition |
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245 | (5) |
| 7 Metabolism: From Food to Life |
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250 | (42) |
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Why Is Metabolism Essential for Life? |
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252 | (2) |
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Anabolism and Catabolism Require or Release Energy |
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252 | (1) |
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Energy Stored in Adenosine Triphosphate Fuels the Work of All Body Cells |
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253 | (1) |
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What Chemical Reactions Are Fundamental to Metabolism? |
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254 | (4) |
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In Dehydration Synthesis and Hydrolysis Reactions, Water Reacts with Molecules |
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255 | (1) |
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In Phosphorylation Reactions, Molecules Exchange Phosphate |
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256 | (1) |
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In Oxidation-Reduction Reactions, Molecules Exchange Electrons |
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257 | (1) |
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Enzymes Mediate Metabolic Reactions |
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257 | (1) |
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How Is Energy Extracted from Carbohydrates? |
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258 | (6) |
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In Glycolysis, Glucose Is Broken Down into Pyruvate |
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259 | (1) |
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In the Absence of Oxygen, Pyruvate Is Converted to Lactate |
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260 | (1) |
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In the Presence of Oxygen, Pyruvate Is Converted to Acetyl CoA |
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261 | (1) |
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The TCA Cycle Begins with the Entry of Acetyl CoA |
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262 | (1) |
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Oxidative Phosphorylation Captures Energy as ATP |
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263 | (1) |
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How Is Energy Extracted from Fats? |
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264 | (6) |
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Glycerol Is Converted to Pyruvate |
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264 | (1) |
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Fatty Acids Are Converted to Acetyl CoA |
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264 | (3) |
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Fatty Acids Cannot Be Converted to Glucose |
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267 | (1) |
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Ketones Are a By-Product of Fat Catabolism |
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267 | (3) |
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How Is Energy Extracted from Proteins? |
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270 | (2) |
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In Proteolysis, Proteins Are Broken Down to Amino Acids |
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270 | (1) |
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Ammonia Is a By-Product of Protein Catabolism |
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271 | (1) |
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How Is Alcohol Metabolized? |
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272 | (3) |
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Alcohol Is Metabolized through Oxidation |
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272 | (1) |
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The Oxidation of Alcohol Begins in the Stomach |
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273 | (1) |
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The Oxidation of Alcohol Continues in the Liver |
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273 | (2) |
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275 | (1) |
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The Energy of Dietary Glucose Is Stored as Muscle and Liver Glycogen |
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275 | (1) |
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The Energy of Dietary Triglycerides Is Stored as Adipose Tissue |
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275 | (1) |
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The Energy of Dietary Proteins Is Found as Circulating Amino Acids |
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276 | (1) |
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How Are Key Nutrient Compounds Synthesized? |
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276 | (3) |
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Gluconeogenesis Is the Synthesis of Glucose |
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276 | (1) |
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Lipogenesis Is the Synthesis of Fatty Acids |
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277 | (1) |
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The Synthesis of Cholesterol |
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277 | (1) |
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The Synthesis of Nonessential Amino Acids |
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278 | (2) |
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Focus Figure 7.26b Metabolic Response to Fasting |
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283 | |
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What Hormones Regulate Metabolism? |
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279 | (1) |
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How Do Feeding and Fasting Affect Metabolism? |
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280 | (8) |
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Metabolic Responses to Feeding |
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280 | (2) |
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Focus Figure 7.26a Metabolic Response to Feeding |
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281 | (1) |
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Metabolic Responses to Short-Term Fasting |
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282 | (1) |
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Metabolic Responses to Prolonged Starvation |
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282 | (11) |
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Focus Figure 7.26b Metabolic Response to Fasting |
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283 | (5) |
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Study Plan MasteringNutrition |
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288 | (4) |
| 7.5 In Depth: Vitamins and Minerals: Micronutrients with Macro Powers |
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292 | (12) |
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How Were the Micronutrients Discovered? |
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293 | (1) |
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How Are Vitamins Classified? |
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293 | (3) |
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293 | (1) |
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294 | (1) |
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Same Vitamin, Different Names and Forms |
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295 | (1) |
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How Are Minerals Classified? |
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296 | (3) |
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296 | (1) |
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Trace and Ultra-Trace Minerals |
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297 | (1) |
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Same Mineral, Different Forms |
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297 | (2) |
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How Do Our Bodies Use Micronutrients? |
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299 | (2) |
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What We Eat Differs from What We Absorb |
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299 | (2) |
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Meal Focus Figure 1 Maximizing Micronutrients |
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300 | (1) |
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What We Eat Differs from What Our Cells Use |
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301 | (1) |
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Controversies in Micronutrient Metabolism |
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301 | (3) |
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Are Supplements Healthful Sources of Micronutrients? |
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301 | (1) |
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Can Micronutrients Prevent or Treat Chronic Disease? |
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302 | (1) |
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Do More Essential Micronutrients Exist? |
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303 | (1) |
| 8 Nutrients Involved in Energy Metabolism |
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304 | (36) |
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How Does the Body Regulate Energy Metabolism? |
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306 | (2) |
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The Body Requires Vitamins and Minerals to Produce Energy |
|
|
306 | (1) |
|
Some Micronutrients Assist with Nutrient Transport and Hormone Production |
|
|
307 | (1) |
|
How Do Thiamin, Riboflavin, and Niacin Assist in Energy Metabolism? |
|
|
308 | (6) |
|
|
|
308 | (2) |
|
|
|
310 | (2) |
|
|
|
312 | (2) |
|
How Do Vitamin B6, Folate, and Vitamin B12 Support Energy Metabolism? |
|
|
314 | (9) |
|
|
|
315 | (2) |
|
|
|
317 | (3) |
|
|
|
320 | (3) |
|
What Are the Roles of Pantothenic Acid, Biotin, and Choline in Energy Metabolism? |
|
|
323 | (3) |
|
|
|
323 | (1) |
|
|
|
324 | (1) |
|
|
|
324 | (2) |
|
How Do Minerals Help Regulate Energy Metabolism? |
|
|
326 | (5) |
|
|
|
326 | (2) |
|
|
|
328 | (2) |
|
|
|
330 | (1) |
|
|
|
331 | (1) |
|
Does B-Vitamin Intake Influence the Body's Capacity for Physical Activity? |
|
|
331 | (5) |
|
Study Plan MasteringNutrition |
|
|
336 | (4) |
| 9 Nutrients Involved in Fluid and Electrolyte Balance |
|
340 | (38) |
|
|
|
342 | (2) |
|
Body Fluid Is the Liquid Portion of Cells and Tissues |
|
|
342 | (1) |
|
Body Fluid Is Composed of Water and Dissolved Substances Called Electrolytes |
|
|
343 | (1) |
|
What Are the Functions of Water and Electrolytes? |
|
|
344 | (6) |
|
Water Performs Functions Critical to Life |
|
|
344 | (2) |
|
Electrolytes Support Many Body Functions |
|
|
346 | (4) |
|
Focus Figure 9.5 Fluid and Electrolyte Balance |
|
|
349 | (1) |
|
How Does the Body Maintain Fluid Balance? |
|
|
350 | (2) |
|
We Gain Fluids through Consumption and Metabolism |
|
|
350 | (1) |
|
We Lose Fluids through Urine, Sweat, Evaporation, Exhalation, and Feces |
|
|
351 | (1) |
|
How Does the Body Maintain Acid-Base Balance? |
|
|
352 | (2) |
|
How Much Water Should We Drink, and What Are the Best Sources? |
|
|
354 | (5) |
|
Our Requirements for Water Are Individualized |
|
|
354 | (1) |
|
Public Tap Water Is Safe to Drink |
|
|
355 | (1) |
|
All Beverages Are Not Created Equal |
|
|
355 | (4) |
|
How Do Four Major Minerals Contribute to Fluid Balance? |
|
|
359 | (6) |
|
Sodium Is the Body's Major Extracellular Cation |
|
|
359 | (3) |
|
Potassium Is the Body's Major Intracellular Cation |
|
|
362 | (2) |
|
Chloride Is the Body's Major Extracellular Anion |
|
|
364 | (1) |
|
Phosphorus Is the Body's Major Intracellular Anion |
|
|
364 | (1) |
|
What Disorders Are Related to Fluid and Electrolyte Imbalances? |
|
|
365 | (9) |
|
Dehydration Develops When Fluid Loss Exceeds Fluid Intake |
|
|
365 | (1) |
|
Heat Stroke Is a Medical Emergency |
|
|
366 | (1) |
|
Water Intoxication Can Be Fatal |
|
|
367 | (1) |
|
A Majority of Americans Have Hypertension or Prehypertension |
|
|
367 | (1) |
|
|
|
368 | (1) |
|
Electrolyte Imbalances Can Cause Seizures |
|
|
369 | (1) |
|
Kidney Disorders Commonly Affect Body Fluids |
|
|
370 | (1) |
|
Congestive Heart Failure May Be Managed with Fluid Restriction |
|
|
370 | (1) |
|
Intake of Sugary Drinks Can Promote Obesity |
|
|
370 | (4) |
|
Study Plan MasteringNutrition |
|
|
374 | (4) |
| 10 Nutrients Involved in Antioxidant Function and Vision |
|
378 | (40) |
|
What Are Antioxidants and How Does the Body Use Them? |
|
|
380 | (3) |
|
Oxidation Is a Chemical Reaction in Which Atoms Lose Electrons |
|
|
380 | (1) |
|
Free Radicals Can Destabilize Other Molecules and Damage Cells |
|
|
381 | (1) |
|
Antioxidants Work by Stabilizing Free Radicals or Opposing Oxidation |
|
|
382 | (1) |
|
What Makes Vitamin E a Key Antioxidant? |
|
|
383 | (3) |
|
There Are Several Forms of Vitamin E |
|
|
383 | (1) |
|
Vitamin E Donates an Electron to Free Radicals |
|
|
384 | (1) |
|
How Much Vitamin E Should We Consume? |
|
|
384 | (2) |
|
Why Is Vitamin C Critical to Health and Functioning? |
|
|
386 | (5) |
|
Vitamin C Helps Synthesize Tissues and Functional Compounds |
|
|
387 | (1) |
|
Vitamin C Acts as an Antioxidant and Boosts Absorption of Iron |
|
|
388 | (1) |
|
How Much Vitamin C Should We Consume? |
|
|
389 | (2) |
|
What Minerals Act in Antioxidant Enzyme Systems? |
|
|
391 | (3) |
|
Selenium Is a Critical Component of the Glutathione Peroxidase Enzyme System |
|
|
391 | (2) |
|
Copper, Iron, Zinc, and Manganese Assist in Antioxidant Function |
|
|
393 | (1) |
|
What Is Beta-Carotene, and What Are Its Roles in the Body? |
|
|
394 | (3) |
|
Beta-Carotene Is a Provitamin |
|
|
394 | (1) |
|
Beta-Carotene Has Antioxidant Properties |
|
|
395 | (1) |
|
How Much Beta-Carotene Should We Consume? |
|
|
395 | (2) |
|
How Does Vitamin A Support Health and Functioning? |
|
|
397 | (7) |
|
There Are Three Active Forms of Vitamin A |
|
|
397 | (1) |
|
Vitamin A Is Essential to Sight |
|
|
398 | (2) |
|
Focus Figure 10.15 Vitamin A's Role in Vision |
|
|
399 | (1) |
|
Vitamin A Contributes to Cell Differentiation and Many Other Body Functions |
|
|
400 | (1) |
|
How Much Vitamin A Should We Consume? |
|
|
401 | (3) |
|
What Disorders Are Related to Free-Radical Damage? |
|
|
404 | (10) |
|
Cancer Is a Group of Diseases Characterized by Cells Growing Out of Control |
|
|
404 | (4) |
|
Free Radical Damage Plays a Role in Cardiovascular Disease |
|
|
408 | (6) |
|
Study Plan MasteringNutrition |
|
|
414 | (4) |
| 10.5 In Depth: Phytochemicals: Another Advantage of Plants |
|
418 | (6) |
|
|
|
419 | (1) |
|
How Might Phytochemicals Help Prevent or Treat Disease? |
|
|
419 | (3) |
|
What's the Best "Dose" of Phytochemicals? |
|
|
422 | (2) |
| 11 Nutrients Involved: In Bone Health |
|
424 | (38) |
|
How Does the Body Maintain Bone Health? |
|
|
426 | (3) |
|
The Composition of Bone Provides Strength and Flexibility |
|
|
426 | (1) |
|
The Constant Activity of Bone Tissue Promotes Bone Health |
|
|
427 | (2) |
|
How Do We Assess Bone Health? |
|
|
429 | (1) |
|
Why Is Calcium Critical to Healthy Bone? |
|
|
430 | (7) |
|
Calcium Plays Many Roles Critical to Body Functioning |
|
|
431 | (1) |
|
How Much Calcium Should We Consume? |
|
|
431 | (6) |
|
Focus Figure 11.5 Regulation of blood calcium |
|
|
432 | (5) |
|
How Does Vitamin D Contribute to Bone Health? |
|
|
437 | (5) |
|
Vitamin D Has Many Regulatory Functions |
|
|
438 | (1) |
|
How Much Vitamin D Should We Consume? |
|
|
438 | (4) |
|
What Other Nutrients Help Maintain Bone Health? |
|
|
442 | (7) |
|
Vitamin K Serves as a Coenzyme Contributing to Bone Health |
|
|
442 | (2) |
|
Phosphorus Is Part of the Mineral Complex of Bone |
|
|
444 | (1) |
|
Magnesium Builds Bone and Helps Regulate Calcium Balance |
|
|
445 | (2) |
|
Fluoride Helps Develop and Maintain Teeth and Bones |
|
|
447 | (2) |
|
What Is Osteoporosis, and What Factors Influence the Risk? |
|
|
449 | (9) |
|
A Variety of Factors Influence Osteoporosis Risk |
|
|
450 | (3) |
|
Certain Treatments Can Slow Bone Loss |
|
|
453 | (5) |
|
Study Plan MasteringNutrition |
|
|
458 | (4) |
| 12 Nutrients Involved in Blood Health and Immunity |
|
462 | (34) |
|
What Are the Functions and Components of Blood? |
|
|
464 | (2) |
|
Why Is Iron Essential to Blood Health? |
|
|
466 | (10) |
|
|
|
466 | (1) |
|
The Body Tightly Regulates Iron Homeostasis |
|
|
467 | (4) |
|
How Much Iron Should We Consume? |
|
|
471 | (5) |
|
How Does Zinc Support Blood Health? |
|
|
476 | (4) |
|
Zinc Has Enzymatic, Structural, and Regulatory Functions |
|
|
476 | (1) |
|
Several Factors Influence Zinc Absorption and Transport |
|
|
477 | (2) |
|
How Much Zinc Should We Consume? |
|
|
479 | (1) |
|
What Is the Role of Copper in Blood Health? |
|
|
480 | (2) |
|
Copper Functions in Blood Health and Energy Metabolism |
|
|
480 | (1) |
|
Several Factors Influence Copper Absorption and Transport |
|
|
480 | (1) |
|
How Much Copper Should We Consume? |
|
|
481 | (1) |
|
What Vitamins Help Maintain Blood Health? |
|
|
482 | (4) |
|
Vitamin K Assists in the Synthesis of Clotting Factors |
|
|
482 | (1) |
|
Vitamin B, Is Essential for the Synthesis of Heme |
|
|
483 | (1) |
|
Folate Is Essential for the Production of Red Blood Cells |
|
|
483 | (1) |
|
Vitamin B12 Is Necessary for the Proper Formation of Red Blood Cells |
|
|
484 | (2) |
|
What Is the Immune System, and How Does It Function? |
|
|
486 | (2) |
|
Nonspecific Immune Function Protects against All Potential Invaders |
|
|
486 | (1) |
|
Specific Immune Function Protects against Identified Antigens |
|
|
486 | (2) |
|
How Does Nutrition Affect the Immune System? |
|
|
488 | (4) |
|
Protein-Energy Malnutrition Impairs Immune Function |
|
|
488 | (1) |
|
Obesity Increases the Incidence and Severity of Infections |
|
|
488 | (1) |
|
Essential Fatty Acids Make Signaling Molecules for the Immune System |
|
|
488 | (1) |
|
Certain Vitamins and Minerals Are Critical to a Strong Immune Response |
|
|
489 | (3) |
|
Study Plan MasteringNutrition |
|
|
492 | (4) |
| 13 Achieving and Maintaining a Healthful Body Weight |
|
496 | (44) |
|
What Is a Healthful Body Weight? |
|
|
498 | (1) |
|
How Can You Evaluate Your Body Weight? |
|
|
499 | (5) |
|
Determine Your Body Mass Index (BMI) |
|
|
499 | (2) |
|
Measure Your Body Composition |
|
|
501 | (1) |
|
Assess Your Fat Distribution Patterns |
|
|
501 | (3) |
|
How Does Energy Balance Influence Body Weight? |
|
|
504 | (7) |
|
Energy Intake Is the Food We Eat Each Day |
|
|
504 | (1) |
|
Energy Expenditure Includes More Than Just Physical Activity |
|
|
504 | (5) |
|
Focus Figure 13.5 Energy Balance |
|
|
505 | (4) |
|
Research Suggests Limitations of the Energy Balance Equation |
|
|
509 | (2) |
|
What Factors Influence Body Weight? |
|
|
511 | (7) |
|
Genes May Influence Body Weight in Different Ways |
|
|
511 | (2) |
|
Metabolic Factors Influence Weight Loss and Gain |
|
|
513 | (1) |
|
Physiologic Factors Influence Body Weight |
|
|
513 | (2) |
|
Cultural and Economic Factors Affect Food Choices and Body Weight |
|
|
515 | (1) |
|
Social Factors Influence Behavior and Body Weight |
|
|
516 | (2) |
|
What Makes Obesity Harmful, and Why Does It Occur? |
|
|
518 | (3) |
|
Obesity Is Linked to Chronic Diseases and Premature Death |
|
|
518 | (1) |
|
Multiple Factors Contribute to Obesity |
|
|
519 | (2) |
|
Focus Figure 13.9 Complexities of the Contributors to Obesity |
|
|
520 | (1) |
|
|
|
521 | (4) |
|
Obesity Does Respond to Diet and Exercise |
|
|
521 | (1) |
|
Weight Loss Can Be Enhanced with Prescription Medications |
|
|
522 | (1) |
|
Many Supplements Used for Weight Loss Contain Stimulants |
|
|
523 | (1) |
|
Surgery Can Be Used to Treat Morbid Obesity |
|
|
523 | (2) |
|
How Can You Lose Weight Safely and Keep It Off? |
|
|
525 | (7) |
|
|
|
525 | (1) |
|
Many Diets Focus on Macronutrient Composition |
|
|
526 | (1) |
|
If You Design Your Own Diet Plan, Include the Three Strategies |
|
|
527 | (5) |
|
Meal Focus Figure 13.11 Managing Calorie Intake |
|
|
530 | (2) |
|
What If You Need to Gain Weight? |
|
|
532 | (3) |
|
For Safe and Effective Weight Gain, Choose Nutrient-Dense Foods |
|
|
532 | (1) |
|
Amino Acid and Protein Supplements Do Not Increase Muscle Mass |
|
|
533 | (2) |
|
Study Plan MasteringNutrition |
|
|
535 | (5) |
| 13.5 In Depth-Disordered Eating |
|
540 | (12) |
|
Eating Behaviors Occur on a Continuum |
|
|
541 | (1) |
|
Many Factors Contribute to Disordered Eating Behaviors |
|
|
541 | (2) |
|
Influence of Genetic Factors |
|
|
541 | (1) |
|
|
|
542 | (1) |
|
|
|
543 | (1) |
|
Influence of Social and Cultural Values |
|
|
543 | (1) |
|
|
|
543 | (1) |
|
Eating Disorders Are Psychiatric Diagnoses |
|
|
543 | (5) |
|
|
|
544 | (2) |
|
|
|
546 | (1) |
|
|
|
547 | (1) |
|
Disordered Eating Can Be Part of a Syndrome |
|
|
548 | (1) |
|
|
|
548 | (1) |
|
|
|
548 | (1) |
|
Treatment Requires a Multidisciplinary Approach |
|
|
549 | (1) |
|
Inpatient Nutritional Therapies |
|
|
549 | (1) |
|
Outpatient Nutrition Counseling |
|
|
550 | (1) |
|
Talking about Disordered Eating |
|
|
550 | (2) |
| 14 Nutrition and Physical Activity: Keys to Good Health |
|
552 | (38) |
|
What Are the Benefits of Physical Activity? |
|
|
554 | (3) |
|
Physical Activity Increases Our Fitness |
|
|
554 | (1) |
|
Physical Activity Reduces Our Risk for Chronic Diseases |
|
|
555 | (1) |
|
Most Americans Are Inactive |
|
|
556 | (1) |
|
How Much Physical Activity Is Enough? |
|
|
557 | (1) |
|
How Can You Improve Your Fitness? |
|
|
558 | (6) |
|
Assess Your Current Level of Fitness |
|
|
558 | (1) |
|
Identify Your Personal Fitness Goals |
|
|
558 | (1) |
|
Make Your Program Varied, Consistent, and Fun! |
|
|
559 | (1) |
|
Appropriately Overload Your Body |
|
|
560 | (3) |
|
Include a Warm-Up and a Cool-Down Period |
|
|
563 | (1) |
|
Keep It Simple, Take It Slow |
|
|
563 | (1) |
|
What Fuels Physical Activity? |
|
|
564 | (7) |
|
The ATP-CP Energy System Uses Creatine Phosphate to Regenerate ATP |
|
|
565 | (1) |
|
The Breakdown of Carbohydrates Provides Energy for Both Brief and Long-Term Exercise |
|
|
566 | (3) |
|
Focus Figure 14.7 What Fuels Our Activities? |
|
|
567 | (2) |
|
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration |
|
|
569 | (1) |
|
Amino Acids Are Not Major Sources of Fuel During Exercise |
|
|
570 | (1) |
|
How Does Physical Activity Affect Energy and Macronutrient Needs? |
|
|
571 | (7) |
|
Vigorous Exercise Increases Energy Needs |
|
|
571 | (1) |
|
Carbohydrate Needs Increase for Many Active People |
|
|
572 | (5) |
|
Meal Focus Figure 14.10 Maximizing Carbohydrates to Support Activity |
|
|
573 | (4) |
|
Moderate Fat Consumption Is Enough to Support Most Activities |
|
|
577 | (1) |
|
Many Athletes Have Increased Protein Needs |
|
|
577 | (1) |
|
How Does Physical Activity Affect Fluid and Micronutrient Needs? |
|
|
578 | (7) |
|
Dehydration and Heat-Related Illnesses |
|
|
578 | (1) |
|
Guidelines for Proper Fluid Replacement |
|
|
579 | (1) |
|
Inadequate Micronutrient Intake Can Diminish Health and Performance |
|
|
579 | (6) |
|
Study Plan MasteringNutrition |
|
|
585 | (5) |
| 15 Food Safety and Technology: Protecting Our Food |
|
590 | (36) |
|
What Is Foodborne Illness and Why Is It a Critical Concern? |
|
|
592 | (2) |
|
Ingestion of Contaminants Prompts Acute Illness |
|
|
592 | (1) |
|
Reducing Foodborne Illness Is a Challenge |
|
|
592 | (2) |
|
What Causes Most Foodborne Illness? |
|
|
594 | (6) |
|
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 |
|
|
603 | (1) |
|
Be Choosy When Eating Out—Close to Home or Far Away |
|
|
604 | (2) |
|
How Is Food Spoilage Prevented? |
|
|
606 | (1) |
|
What Are Food Additives, and Are They Safe? |
|
|
607 | (2) |
|
Food Additives Include Nutrients and Preservatives |
|
|
607 | (1) |
|
Other Food Additives Include Flavorings, Colorings, and Other Agents |
|
|
607 | (1) |
|
|
|
608 | (1) |
|
How Is Genetic Modification Used in Food Production? |
|
|
609 | (2) |
|
How Do Residues Harm Our Food Supply? |
|
|
611 | (4) |
|
Persistent Organic Pollutants Can Cause Illness |
|
|
611 | (3) |
|
Pesticides Protect Against Crop Losses—But at a Cost |
|
|
614 | (1) |
|
Growth Hormones and Antibiotics Are Used in Animals |
|
|
614 | (1) |
|
Are Organic Foods Worth the Cost? |
|
|
615 | (5) |
|
To Be Labeled Organic, Foods Must Meet Federal Standards |
|
|
616 | (1) |
|
Organic Foods Are Safer but Not Necessarily More Nutritious |
|
|
616 | (4) |
|
Study Plan MasteringNutrition |
|
|
620 | (6) |
| 16 Food Equity, Sustainability, and Quality: The Challenge of "Good" Food |
|
626 | (28) |
|
How Prevalent Is Food Insecurity? |
|
|
628 | (2) |
|
About 795 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 | (3) |
|
Acute Food Shortages Are Often Caused by Weather Events and Wars |
|
|
630 | (1) |
|
The Major Cause of Chronic Hunger Is Unequal Distribution of Food |
|
|
631 | (1) |
|
Overpopulation Contributes to Chronic Food Shortages |
|
|
631 | (1) |
|
Local Conditions Can Contribute to Chronic Hunger |
|
|
632 | (1) |
|
Climate Change Threatens Global Food Security |
|
|
632 | (1) |
|
What Problems Result from Limited Access to Nourishing Food? |
|
|
633 | (5) |
|
Low Energy Intake Promotes Wasting, Stunting, and Mortality |
|
|
633 | (1) |
|
Micronutrient Deficiencies Lead to Preventable Diseases |
|
|
634 | (1) |
|
Undernourishment Promotes Socioeconomic Problems |
|
|
635 | (1) |
|
Limited Access to Nourishing Food Can Promote Obesity |
|
|
635 | (2) |
|
Fetal Undernourishment Can Lead to Adult Obesity |
|
|
637 | (1) |
|
Is Our Food Equitably Produced and Sold? |
|
|
638 | (1) |
|
Farm Labor Is Dangerous and Poorly Paid |
|
|
638 | (1) |
|
Food Service Work Maintains the "Working Poor" |
|
|
639 | (1) |
|
What Factors Influence the Sustainability and Quality of Our Food Supply? |
|
|
639 | (3) |
|
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 |
|
|
641 | (1) |
|
What Initiatives Are Addressing the Challenges of "Good" Food? |
|
|
642 | (3) |
|
Global, National, and Local Initiatives Increase Access to Nourishing Food |
|
|
642 | (1) |
|
Sustainable Agriculture Reduces Environmental Impact and Increases Food Diversity |
|
|
643 | (1) |
|
Business and Philanthropic Initiatives Are Promoting "Good" Food |
|
|
644 | (1) |
|
What Can You Do to Promote "Good" Food? |
|
|
645 | (4) |
|
|
|
645 | (1) |
|
Purchase Fair Trade Goods |
|
|
645 | (1) |
|
Choose Foods That Are Healthful for You and the Environment |
|
|
646 | (3) |
|
Study Plan MasteringNutrition |
|
|
649 | (5) |
| 17 Nutrition Through the Life Cycle: Pregnancy and the First Year of Life |
|
654 | (52) |
|
Why Is Nutrition Important Before Conception? |
|
|
656 | (1) |
|
How Does Nutrition Support Fetal Development? |
|
|
657 | (6) |
|
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 |
|
|
663 | (2) |
|
Micronutrients Support Increased Energy Needs and Tissue Growth |
|
|
665 | (4) |
|
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 | (4) |
|
Maternal Age Can Affect Pregnancy |
|
|
674 | (1) |
|
A Careful Vegetarian Diet Is Safe During Pregnancy |
|
|
674 | (1) |
|
Exercise Is Recommended for Most Pregnant Women |
|
|
675 | (1) |
|
Many Substances Can Harm the Fetus |
|
|
676 | (2) |
|
How Does Nutrition Support Lactation? |
|
|
678 | (4) |
|
Lactation Is Maintained by Hormones and Infant Suckling |
|
|
679 | (1) |
|
Breastfeeding Women Have High Nutrient Needs |
|
|
680 | (2) |
|
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, Social, and Emotional Concerns Can Make Breastfeeding Challenging |
|
|
685 | (2) |
|
What Are an Infant's Nutrient Needs? |
|
|
687 | (5) |
|
Nutrition Fuels Infant Growth and Activity |
|
|
687 | (1) |
|
Infants Have Unique Nutrient Needs |
|
|
688 | (2) |
|
Infant Formula Is a Nutritious Alternative to Breast Milk |
|
|
690 | (2) |
|
What Are Some Common Nutrition-Related Concerns of Infancy? |
|
|
692 | (8) |
|
Infants Begin to Need Solid Foods Around 6 Months of Age |
|
|
692 | (2) |
|
Some Infants Develop Disorders or Distress Related to Food and Feeding |
|
|
694 | (6) |
|
Study Plan MasteringNutrition |
|
|
700 | (6) |
| 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 | (4) |
|
Food Choices Should Be Appropriate, Nutritious, and Fun |
|
|
712 | (2) |
|
Introduce New Foods Gradually |
|
|
714 | (1) |
|
Vegetarian Diets Should Be Planned with Care |
|
|
714 | (1) |
|
What Are a Child's Nutrient Needs? |
|
|
715 | (4) |
|
Childhood Growth and Activity Boosts Energy-Nutrient Needs |
|
|
715 | (1) |
|
Micronutrient Recommendations for Children Increase |
|
|
716 | (1) |
|
Children Need Five to Eight Cups of Fluid per Day |
|
|
717 | (2) |
|
What Are Some Common Nutrition-Related Concerns of Childhood? |
|
|
719 | (2) |
|
Parents Can Model Nutritious Food Choices |
|
|
719 | (1) |
|
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 | (3) |
|
School Attendance Can Reduce Intake of Nourishing Foods |
|
|
721 | (1) |
|
School Attendance Can Boost Children's Access to Nourishing Foods |
|
|
721 | (3) |
|
What Are an Adolescent's Nutrient Needs? |
|
|
724 | (2) |
|
Adolescence Is a Period of Dramatic Change |
|
|
724 | (1) |
|
Adolescents' Nutrient Needs Reflect Their Rapid Growth |
|
|
725 | (1) |
|
What Are Some Common Nutrition-Related Concerns of Adolescence? |
|
|
726 | (3) |
|
Most Adolescents Choose Their Own Foods |
|
|
726 | (1) |
|
Disordered Eating Is a Common Concern of Adolescence |
|
|
727 | (1) |
|
Adolescent Acne Is Not Known to Be Linked to Diet |
|
|
727 | (2) |
|
Substance Abuse Has Nutritional Implications |
|
|
729 | (1) |
|
What Makes Pediatric Obesity Harmful, and Why Does It Occur? |
|
|
729 | (2) |
|
Pediatric Obesity Leads to Serious Health Problems |
|
|
730 | (1) |
|
Pediatric Obesity Is Multifactorial |
|
|
730 | (1) |
|
Can Pediatric Obesity Be Prevented or Treated? |
|
|
731 | (6) |
|
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 | (3) |
|
Study Plan MasteringNutrition |
|
|
737 | (5) |
| 19 Nutrition Through the Life Cycle: The Later Years |
|
742 | |
|
What Are the Demographics of Aging? |
|
|
744 | (1) |
|
The American Population Is Aging |
|
|
744 | (1) |
|
Life Expectancy Is Increasing |
|
|
745 | (1) |
|
|
|
745 | (3) |
|
Two Theories Attempt to Explain Aging |
|
|
745 | (2) |
|
Some Lifestyle Factors Accelerate Aging |
|
|
747 | (1) |
|
|
|
748 | (4) |
|
Sensory Perception Declines |
|
|
748 | (1) |
|
Gastrointestinal Function Changes |
|
|
748 | (1) |
|
|
|
749 | (1) |
|
Changes in Tissues and Organs Reduce Functioning |
|
|
750 | (2) |
|
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 | (6) |
|
Both Obesity and Underweight Are Serious Concerns |
|
|
758 | (1) |
|
Millions of Older Adults Have Osteoporosis or Osteoarthritis |
|
|
759 | (1) |
|
Constipation Is a Common Concern |
|
|
760 | (1) |
|
Dental Health Is Important for Adequate Nutrition |
|
|
760 | (1) |
|
Many Vision Disorders Are Related to Aging |
|
|
761 | (1) |
|
Age-Related Cognitive Impairment Is Not Inevitable |
|
|
761 | (1) |
|
Poor Nutrition Increases the Risk for Pressure Ulcers |
|
|
762 | (1) |
|
Interactions between Medications and Nutrition Can Be Harmful |
|
|
762 | (2) |
|
What Social Concerns Affect the Nutrition of Older Adults? |
|
|
764 | (5) |
|
Many Older Adults Experience Elder Abuse and Neglect |
|
|
764 | (1) |
|
Food Insecurity Affects over 4 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) |
|
Study Plan MasteringNutrition |
|
|
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 | |
| References |
|
R-1 | |
| Answers to Review Questions |
|
AN-1 | |
| Glossary |
|
GL-1 | |
| Index |
|
IN-1 | |
| Credits |
|
CR-1 | |
