Diet & Nutrition Sourcebook, 4th Edition

  • Published By:
  • ISBN-10: 0780812034
  • ISBN-13: 9780780812031
  • DDC: 613.2
  • Grade Level Range: College Freshman - College Senior
  • 656 Pages | eBook
  • Original Copyright 2011 | Published/Released December 2011
  • This publication's content originally published in print form: 2011

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This Sourcebook contains information about current dietary guidelines, nutrition intake, and proportions for all life stages, infants to seniors, and various life styles including singles, families, vegetarians, athletes, along with tips for eating out. It provides guidance for weight control, information about supplements, and nutrition advice for people with specific medical concerns including artificial hydration and nutrition, cancer, celiac disease, diabetes, food allergies, and heart disease. National government nutrition support programs are described along with a glossary, on-line resources, suggested reading, and a directory of organizations able to provide additional help and information.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Table of Contents.
1: Guidelines for Healthy Food Consumption.
2: Federal Dietary Guidelines and Food Guidance System.
3: Dietary Guidelines for Americans.
4: Introduction to the MyPlate Food Guidance System.
5: Portion Sizes and Servings.
6: Healthy Portions.
7: Food Servings and Food Exchange Lists.
8: Calories and Energy Balance.
9: The Health Benefits of Eating Breakfast.
10: Food Labels.
11: How to Use Nutrition Labels.
12: Understanding Claims on Food Labels.
13: Healthy Use of Dietary Supplements.
14: Information about Dietary Supplements.
15: Safety Tips for Dietary Supplement Users.
16: An Introduction to Probiotics.
17: The Elements of Good Nutrition.
18: Protein.
19: Carbohydrates.
20: Dietary Fats: An Overview.
21: Polyunsaturated and Monounsaturated Fats and Fatty Acids.
22: The Health Benefits of Some Fats.
23: Omega 3 Fatty Acids in Food and Fish Oil Supplements.
24: Current Recommendations about the Role of Omega 6 Fatty Acids.
25: Fruits and Vegetables.
26: Fruits.
27: Vegetables.
28: Fruits and Vegetables and Healthy Weight.
29: Milk and Dairy Products.
30: Dietary Fiber.
31: Grains and Healthy Whole Grains.
32: Empty Calories.
33: Fluids and Hydration.
34: Essential Vitamins.
35: Vitamin A.
36: The Vitamin B Family.
37: Vitamin C.
38: Vitamin D.
39: Vitamin E.
40: Important Minerals.
41: Calcium.
42: Iron.
43: Magnesium.
44: Zinc.
45: Phytochemicals, Antioxidants, and Other Functional Foods.
46: Phytochemicals.
47: Antioxidants.
48: Health Benefits and Risks of Soy Foods.
49: Nutrition through the Life Span.
50: Feeding Infants and Toddlers.
51: Infants: Breastfeeding and Bottle Feeding.
52: Introducing Solids and Table Foods.
53: Healthy Nutrition for Toddlers.
54: Children and Food.
55: Healthy Nutrition for Children.
56: Food Allergies in Children on the Rise.
57: School Lunches.
58: Nutrition Information for Teens and Young Adults.
59: Teens and Healthy Eating.
60: The Importance of Calcium for Tweens and Teens.
61: Healthy Eating for College Students.
62: Nutrition Needs for Women.
63: Nutrition for Pregnancy and Breastfeeding.
64: The Importance of Folic Acid for Women of Childbearing Age.
65: Nutrition for Menopause.
66: Nutrition for Older Persons.
67: Healthy Eating after 50.
68: Nutrition Concerns for the Elderly.
69: Elderly and Foodborne Illnesses.
70: The Hidden Dangers of Eating Alone.
71: Lifestyle and Nutrition.
72: Nutrition Statistics in America.
73: Americans' Attitudes toward Food Safety, Nutrition, and Health.
74: Hunger and Food Insecurity.
75: Smart Supermarket Shopping.
76: Planning for Healthy Food Shopping.
77: Making Healthy Food Choices.
78: Are There Benefits to Purchasing Organic Food?.
79: Healthy Vegetarianism.
80: Healthy Eating at Home.
81: The Importance of Family Meals.
82: Healthy Cooking and Food Substitutions.
83: Fun Family Recipes and Tips.
84: Safe Food Preparation and Handling.
85: Healthy Eating Out.
86: Tips for Eating Out.
87: Making Healthy Fast Food Choices.
88: Sports Nutrition.
89: Nutrition for Athletes.
90: Performance-Enhancing Sports Supplements.
91: Alcohol Use.
92: Recommendations for the Consumption of Alcohol.
93: Red Wine and Cancer Prevention.
94: Red Wine and Your Heart.
95: Nutrition-Related Health Concerns.
96: The Western Diet and Metabolic Syndrome.
97: Sugar and Added Sweeteners.
98: Questions and Answers about Sugar.
99: The Controversy over High Fructose Corn Syrup.
100: Artificial Sweeteners and Cancer Risk.
101: Artificial Sweeteners and Weight Gain.
102: Sugar Substitutes and Caloric Intake.
103: Food Additives and Irradiation.
104: Additives.
105: Irradiation.
106: Excess Sodium.
107: Commercial Beverages.
108: Making Healthy Beverage Choices.
109: Energy Drinks, Caffeine, and Health.
110: The Health Consequences of Nutrition Misinformation.
111: Nutrition and Weight Control.
112: The Health Risks of Overweight and Obesity.
113: Health Problems Associated with Weighing Too Much.
114: Weight Cycling.
115: Childhood Obesity.
116: Understanding Childhood Obesity.
117: Helping Your Overweight Child.
118: Childhood Viral Infection May Be a Cause of Obesity.
119: Healthy Weight Loss.
120: Eating for a Healthy Weight.
121: Eating Mindfully.
122: How to Cut Calories from Your Diet.
123: Maintaining a Healthy Weight.
124: Weight Loss and Nutrition Myths.
125: Diet Medications and Supplements.
126: Popular Diets Evaluated.
127: Review of Popular Low-Carb/High-Protein Diets.
128: About Quick-Weight-Loss Diets.
129: Does the Mediterranean Diet Offer Health Benefits?.
130: Consuming Foods Marketed as Low Fat or Diet.
131: Nutrition Concerns about Diet Foods.
132: Fat-Free versus Regular Calorie Consumption.
133: Questions and Answers about Fat Replacers.
134: Nutrition for People with Other Medical Concerns.
135: Nutrition and Diabetes.
136: Nutrition Tips to Prevent Type 2 Diabetes.
137: What People with Diabetes Need to Know about Eating.
138: Nutrition and Heart Disease.
139: Eating for a Healthy Heart.
140: Cooking for Lower Cholesterol.
141: Lowering Your Blood Pressure with the DASH Eating Plan.
142: Lactose Intolerance.
143: Food Allergies.
144: About Food Allergies.
145: Reading Food Labels for Allergen Content.
146: Celiac Disease and a Gluten-Free Diet.
147: Eating Disorders.
148: Cancer and Nutrition.
149: Nutrition and Cancer Prevention.
150: Antioxidants and Cancer Prevention.
151: Nutrition in Cancer Care.
152: Nutrition and Oral Health.
153: Additional Help and Information.
154: Glossary of Nutrition and Diet Terms.
155: Government Nutrition Support Programs.
156: Supplemental Nutrition Assistance Program (SNAP).
157: Women, Infants, and Children (WIC) Supplemental Nutrition Program.
158: School Nutrition Programs.
159: Senior Nutrition Programs.
160: Directory of Nutrition Information Resources.