Efnisyfirlit

• About the Authors
• Brief Contents
• Table of Contents
• Preface
• Acknowledgments
• Reviewers of Recent Editions
• Chapter 1: The Basics of Nutrition
  • 1.1 Choosing Foods
  • 1.2 Nutrition: Macronutrients, Micronutrients and Water
  • 1.3 The Science of Nutrition
  • 1.4 Dietary Reference Intakes (DRI)
  • 1.5 Assessing Nutritional Status
  • 1.6 Diet and Health
  • Highlight 1: Nutrition Information and Misinformation
• Chapter 2: Meal Planning for a Healthy Lifestyle
  • 2.1 Meal Planning Principles and Guidelines
  • 2.2 Diet-Planning Guides
  • 2.3 Food Labeling
  • Highlight 2: Plant-Based Diets
• Chapter 3: Food and Nutrient Assimilation
  • 3.1 Food and Nutrient Digestion
  • 3.2 Nutrient Absorption
  • 3.3 The Circulatory Systems
  • 3.4 Health and Regulation of the GI Tract
  • Highlight 3: Common Digestive Problems
• Chapter 4: Sugars, Starches, and Fibers - The Carbohydrates
  • 4.1 Carbohydrates: Breaking Down the Chemistry
  • 4.2 Carbohydrates: Digestion and Absorption
  • 4.3 The Role of Glucose in the Body
  • 4.4 Sugars: Effects on Health and Recommended Intakes
  • 4.5 Starches and Fibres: Sugars: Effects on Health and Recommended Intakes
  • Highlight 4: Carbs, kCalories, and Controversies
• Chapter 5: Triglycerides, Phospholipids, and Sterols - The Lipids
  • 5.1 Fatty Acids and Triglycerides: Breaking Down the Chemistry
  • 5.2 Phospholipids and Sterols: Breaking Down the Chemistry
  • 5.3 Lipids: Digestion, Absorption, and Transport
  • 5.4 The Role of Lipids in the Body
  • 5.5 Saturated Fats, Trans Fats and Cholesterol: Effects on Health and Recommended Intakes
  • 5.6 Monounsaturated and Polyunsaturated Fats: Effects on Health and Recommended Intakes
  • Highlight 5: High-Fat Foods - Friend or Foe
• Chapter 6: Protein: Amino Acids
  • 6.1 Proteins: Breaking Down the Chemistry
  • 6.2 Proteins: Digestion and Absorption
  • 6.3 The Role of Proteins in the Body
  • 6.4 Protein in Foods
  • 6.5 Protein: Effects on Health and Recommended Intakes
  • Highlight 6: Nutritional Genomics
• Chapter 7: Energy Metabolism
  • 7.1 Chemical Reactions in the Body
  • 7.2 Building Blocks of Energy
  • 7.3 Energy: Excess and Inadequacy
  • Highlight 7: Alcohol in the Body
• Chapter 8: Energy Balance and Body Composition
  • 8.1 Energy: Balancing Intake and Output
  • 8.2 Energy Intake: The kCalories Foods Provide
  • 8.3 Energy Output: The kCalories Expended
  • 8.4 Body Weight and Body Composition
  • 8.5 Body Weight and Body Fat: Associated Health Risks
  • Highlight 8: Eating Disorders
• Chapter 9: Managing Body Weight
  • 9.1 Overweight and Obesity: An Overview
  • 9.2 Causes of Overweight and Obesity
  • 9.3 Overweight and Obesity: Concerns
  • 9.4 Obesity: Aggressive Treatments
  • 9.5 Lifestyle Changes and Strategies
  • 9.6 Underweight
  • Highlight 9: The Latest and Greatest Weight-Loss Diet - Again
• Chapter 10: B Vitamins and Vitamin C - The Water-Soluble Vitamins
  • 10.1 An Overview of the Vitamins
  • 10.2 The B Vitamins
  • 10.3 Vitamin C
  • Highlight 10: Vitamin and Mineral Supplements
• Chapter 11: Vitamins A, D, E, and K - The Fat-Soluble Vitamins
  • 11.1 Vitamin A and Beta-Carotene
  • 11.2 Vitamin D
  • 11.3 Vitamin E
  • 11.4 Vitamin K
  • Highlight 11: Antioxidant Nutrients in Disease Prevention
• Chapter 12: The Major Minerals and Water
  • 12.1 The Role of Water in the Body
  • 12.2 An Overview of the Minerals
  • 12.3 The Major Minerals
  • Highlight 12: Osteoporosis and Calcium
• Chapter 13: The Trace Minerals
  • 13.1 An Overview of the Trace Minerals
  • 13.2 The Trace Minerals
  • 13.3 Contaminant Minerals
  • Highlight 13: Phytochemicals and Functional Foods
• Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
  • 14.1 An Overview of Fitness
  • 14.2 Energy Systems and Fuels to Support Activity
  • 14.3 Vitamins and Minerals to Support Activity
  • 14.4 Fluids and Electrolytes to Support Activity
  • 14.5 Nutrition for Physically Active People
  • Highlight 14: Supplements as Ergogenic Aids
• Chapter 15: Nutrition Throughout the Life Cycle: Pregnancy and Breastfeeding
  • 15.1 Prepregnancy Nutrition
  • 15.2 Placental and Fetal Development during Pregnancy
  • 15.3 Pregnancy and Maternal Weight
  • 15.4 Nutrition during Pregnancy
  • 15.5 Pregnancy and Nutrition-Related Concerns
  • 15.6 Nutrition while Breastfeeding
  • Highlight 15: Fetal Alcohol Syndrome
• Chapter 16: Nutrition Throughout the Life Cycle: Infants, Children and Adolescents
  • 16.1 Nutrition for Infants
  • 16.2 Nutrition for Children
  • 16.3 Nutrition for Adolescents
  • Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
• Chapter 17: Nutrition Throughout the Life Cycle: Adults and the Elderly
  • 17.1 Nutrition and Life Expectancy
  • 17.2 The Process of Aging
  • 17.3 Older Adults: Energy and Nutrient Needs
  • 17.4 Older Adults: Nutrition-Related Concerns
  • 17.5 Older Adults - Food Choices and Eating Habits
  • Highlight 17: Nutrient-Drug Interactions
• Chapter 18: The Role of Nutrition in Preventing Disease
  • 18.1 Nutrition and Infectious Diseases
  • 18.2 Nutrition and Chronic Diseases
  • 18.3 Cardiovascular Disease
  • 18.4 Hypertension
  • 18.5 Diabetes
  • 18.6 Cancer
  • 18.7 Nutritional Recommendations for Chronic Diseases
  • Highlight 18: Complementary and Alternative Medicine
• Chapter 19: Food and Water: Possible Concerns and Contaminants
  • 19.1 Unsafe Food Handling and Foodborne Diseases
  • 19.2 Nutritional Adequacy of Foods and Diets
  • 19.3 Environmental Contaminants
  • 19.4 Natural Toxins in Foods
  • 19.5 Pesticides
  • 19.6 Food Additives
  • 19.7 Water Safety and Regulation
  • Highlight 19: Food Biotechnology
• Chapter 20: Hunger and the Environment
  • 20.1 Hunger in the United States
  • 20.2 World Hunger
  • 20.3 Malnutrition
  • 20.4 Food for the World
  • Highlight 20: Environmentally Friendly Food Choices
• Appendixes
  • Appendix A: Cells, Hormones, and Nerves
  • Appendix B: Basic Chemistry Concepts
  • Appendix C: Biochemical Structures and Pathways
  • Appendix D: Measures of Protein Quality
  • Appendix E: Nutrition Assessment
  • Appendix F: Estimated Energy Needs
  • Appendix G: Choose Your Foods: Food Lists for Diabetes and Weight Management
  • Appendix H: Aids to Calculation
  • Appendix I: WHO Nutrition Recommendations
• Glossary
• Index

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