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• Table of Contents

Table of Contents

1. AN OVERVIEW OF NUTRITION.
Highlight: Nutrition Information and Misinformation--On the Net and in the News.
2. PLANNING A HEALTHY DIET.
Highlight: Vegetarian Diets.
3. DIGESTION, ABSORPTION, AND TRANSPORT.
Highlight: Common Digestive Problems.
4. THE CARBOHYDRATES: SUGAR, STARCH, AND FIBERS.
Highlight: Alternatives to Sugar.
5. THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS.
Highlight: High-Fat Foods: Friend or Foe?
6. PROTEIN: AMINO ACIDS.
Highlight: Nutritional Genomics.
7. METABOLISM: TRANSFORMATIONS AND INTERACTIONS.
Highlight: Alcohol and Nutrition.
8. ENERGY BALANCE AND BODY COMPOSITION.
Highlight: Eating Disorders.
9. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT.
Highlight: The Latest and Greatest Weight-Loss Diet--Again.
10. THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C.
Highlight: Vitamin and Mineral Supplements.
11. THE FAT-SOLUBLE VITAMINS: A, D, E, AND K.
Highlight: Antioxidant Nutrients in Disease Prevention.
12. WATER AND THE MAJOR MINERALS.
Highlight: Osteoporosis and Calcium.
13. THE TRACE MINERALS.
Highlight: Phytochemicals and Functional Foods.
14. FITNESS: PHYSICAL ACTIVITY, NUTRIENTS, AND BODY ADAPTATIONS.
Highlight: Supplements as Ergogenic Aids.
15. LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION.
Highlight: Fetal Alcohol Syndrome.
16. LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE.
Highlight: Childhood Obesity and the Early Development of Chronic Diseases.
17. LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS.
Highlight: Nutrient-Drug Interactions.
18. DIET AND HEALTH.
Highlight: Complementary and Alternative Medicines.
19. CONSUMER CONCERNS ABOUT FOODS AND WATER.
Highlight: Food Biotechnology.
20. HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS.
Highlight: Progress Toward Sustainable Food Production.
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. NEW! Physical Activity and Energy Requirements.
Appendix G. United States: Exchange Lists.
Appendix H. Table of Food Composition.
Appendix I. WHO: Nutrition Recommendations.
Canada: Choice System and Guidelines.
Glossary.