- Textbook Details
- Categories: Medicine
- Publisher:CENGAGE Learning Custom Publishing
- Year: 2019
- Language : english
- ISBN 10:1337392693
- ISBN 13:9781337392693
- File: PDF, 53.67 MB , Pages:826
Available at ebook4y.com
Understanding Nutrition 15th Edition
by Ellie Whitney (Author), Sharon Rady Rolfes (Author)The bestselling UNDERSTANDING NUTRITION makes the science of nutrition meaningful and memorable. Updated with the latest available research and the new 2015-2020 Dietary Guidelines, the 15th Edition emphasizes active learning and prepares students for their future careers. Authors Whitney and Rolfes draw readers into the study of nutrition with a lively and approachable writing style--dispelling students' existing misconceptions and empowering them to make better nutrition choices and enact lasting behavior change
Table of contents
About the Authors Brief Contents Table of Contents Preface Acknowledgments Reviewers of Recent Editions Chapter 1: An Overview of Nutrition 1.1 Food Choices 1.2 The Nutrients 1.3 The Science of Nutrition 1.4 Dietary Reference Intakes 1.5 Nutrition Assessment 1.6 Diet and Health Highlight > 1 Nutrition Information and Misinformation Chapter 2: Planning a Healthy Diet 2.1 Principles and Guidelines 2.2 Diet-Planning Guides 2.3 Food Labels Highlight > 2 Vegetarian Diets Chapter 3: Digestion, Absorption, and Transport 3.1 Digestion 3.2 Absorption 3.3 The Circulatory Systems 3.4 The Health and Regulation of the GI Tract Highlight > 3 Common Digestive Problems Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers 4.1 The Chemist's View of Carbohydrates 4.2 Digestion and Absorption of Carbohydrates 4.3 Glucose in the Body 4.4 Health Effects and Recommended Intakes of Sugars 4.5 Health Effects and Recommended Intakes of Starch and Fibers Highlight > 4 Carbs, kCalories, and Controversies Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols 5.1 The Chemist's View of Fatty Acids and Triglycerides 5.2 The Chemist's View of Phospholipids and Sterols 5.3 Digestion, Absorption, and Transport of Lipids 5.4 Lipids in the Body 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats Highlight > 5 High-Fat Foods-Friend or Foe? Chapter 6: Protein: Amino Acids 6.1 The Chemist's View of Proteins 6.2 Digestion and Absorption of Proteins 6.3 Proteins in the Body 6.4 Protein in Foods 6.5 Health Effects and Recommended Intakes of Protein Highlight > 6 Nutritional Genomics Chapter 7: Energy Metabolism 7.1 Chemical Reactions in the Body 7.2 Breaking Down Nutrients for Energy 7.3 Feasting and Fasting Highlight > 7 Alcohol in the Body Chapter 8: Energy Balance and Body Composition 8.1 Energy Balance 8.2 Energy In: The kCalories Foods Provide 8.3 Energy Out: The kCalories the Body Expends 8.4 Body Weight and Body Composition 8.5 Health Risks Associated with Body Weight and Body Fat Highlight > 8 Eating Disorders Chapter 9: Weight Management: Overweight, Obesity, and Underweight 9.1 Overweight and Obesity 9.2 Causes of Overweight and Obesity 9.3 Problems of Overweight and Obesity 9.4 Aggressive Treatments for Obesity 9.5 Weight-Loss Strategies 9.6 Underweight Highlight > 9 The Latest and Greatest Weight-Loss Diet-Again Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C 10.1 The Vitamins-An Overview 10.2 The B Vitamins 10.3 Vitamin C Highlight > 10 Vitamin and Mineral Supplements Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K 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: Water and the Major Minerals 12.1 Water and the Body Fluids 12.2 The Minerals-An Overview 12.3 The Major Minerals Highlight > 12 Osteoporosis and Calcium Chapter 13: The Trace Minerals 13.1 The Trace Minerals-An Overview 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 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 Diets for Physically Active People Highlight > 14 Supplements as Ergogenic Aids Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation 15.1 Nutrition prior to Pregnancy 15.2 Growth and Development during Pregnancy 15.3 Maternal Weight 15.4 Nutrition during Pregnancy 15.5 High-Risk Pregnancies 15.6 Nutrition during Lactation Highlight > 15 Fetal Alcohol Syndrome Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence 16.1 Nutrition during Infancy 16.2 Nutrition during Childhood 16.3 Nutrition during Adolescence Highlight > 16 Childhood Obesity and the Early Development of Chronic Diseases Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years 17.1 Nutrition and Longevity 17.2 The Aging Process 17.3 Energy and Nutrient Needs of Older Adults 17.4 Nutrition-Related Concerns of Older Adults 17.5 Food Choices and Eating Habits of Older Adults Highlight > 17 Nutrient-Drug Interactions Chapter 18: Diet and Health 18.1 Nutrition and Infectious Diseases 18.2 Nutrition and Chronic Diseases 18.3 Cardiovascular Disease 18.4 Hypertension 18.5 Diabetes Mellitus 18.6 Cancer 18.7 Recommendations for Chronic Diseases Highlight > 18 Complementary and Alternative Medicine Chapter 19: Consumer Concerns about Foods and Water 19.1 Food Safety and Foodborne Illnesses 19.2 Nutritional Adequacy of Foods and Diets 19.3 Environmental Contaminants 19.4 Natural Toxicants in Foods 19.5 Pesticides 19.6 Food Additives 19.7 Consumer Concerns about Water Highlight > 19 Food Biotechnology Chapter 20: Hunger and the Global Environment 20.1 Hunger in the United States 20.2 World Hunger 20.3 Malnutrition 20.4 Agriculture and the Environment Highlight > 20 Environmentally Friendly Food Choices 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 Appendix J: Healthy People 2020 Glossary Index
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