Nutrition: Science, Issues, and Applications, 1st Edition

  • Barbara A. Brehm
  • Published By:
  • ISBN-10: 1440828504
  • ISBN-13: 9781440828508
  • DDC: 613.2
  • Grade Level Range: 9th Grade - College Senior
  • 936 Pages | eBook
  • Original Copyright 2015 | Published/Released December 2015
  • This publication's content originally published in print form: 2015

  • Price:  Sign in for price

About

Overview

Nutrition is a popular but often misunderstood topic, one about which there is a great deal of interest as evidenced by the plethora of available advice. Because nutrition is a key factor in health, it is important that the public have a source of information they can trust. This is that source: a comprehensive overview that will help readers make sense of conflicting information they find in the media regarding what is healthy and what is not.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Entries.
Guide to Related Topics.
Preface.
Introduction: Fact or Fiction? Evaluating Nutrition Information.
1: Academy of Nutrition and Dietetics.
2: Acne.
3: Adipose Tissue.
4: Adolescence and Nutrition.
5: Agave Syrup.
6: Alcohol.
7: Allyl Sulfides (Organosulfurs).
8: Alpha-Linolenic Acid.
9: Alpha-Lipoic Acid.
10: Alternative Sweeteners (Sugar Substitutes).
11: Alzheimer’s Disease and Nutrition.
12: Amino Acids.
13: Anthocyanins.
14: Antioxidants.
15: Appetite.
16: Arginine.
17: Arsenic.
18: Arthritis and Nutrition.
19: Artificial Sweeteners.
20: Astaxanthin.
21: The Atkins Diet.
22: Attention-Deficit Hyperactivity Disorder and Nutrition.
23: Autism and Nutrition.
24: Bariatric Surgery.
25: Berberine.
26: Beta-Carotene.
27: Biotin.
28: Black Cohosh.
29: Blood Sugar Regulation.
30: Body Composition.
31: Body Mass Index.
32: Boron.
33: Bottled Water.
34: Brain Foods.
35: Breast-Feeding.
36: Brown Adipose Tissue.
37: Caffeine.
38: Calcium.
39: Calorie.
40: Cancer and Nutrition.
41: Capsaicin.
42: Carbohydrate Loading.
43: Carbohydrates.
44: Cardiometabolic Syndrome.
45: Cardiovascular Disease and Nutrition.
46: Carnitine.
47: Carotenoids.
48: Carrageenan.
49: Catechins.
50: Celiac Disease.
51: Chamomile.
52: Childhood Nutrition.
53: Chlorella.
54: Chloride.
55: Chocolate.
56: Cholesterol.
57: Choline.
58: Chromium.
59: Climate Change and Global Food Supply.
60: Coenzyme Q10.
61: Coffee.
62: Cognitive Restructuring.
63: Colostrum.
64: Copper.
65: Cordyceps Sinensis.
66: Creatine.
67: Curcumin.
68: Daily Values.
69: Dairy Foods.
70: Dental Caries (Cavities).
71: Depression and Nutrition.
72: Detoxification.
73: Diabetes, Type 1.
74: Diabetes, Type 2.
75: Diarrhea.
76: Dietary Guidelines for Americans.
77: Dietary Reference Intakes.
78: Dietary Supplements.
79: Digestion and the Digestive System.
80: Diverticular Disease.
81: Eating Disorders.
82: Echinacea.
83: Electrolytes.
84: Ellagic Acid.
85: Energy Balance.
86: Energy Drinks.
87: Enrichment and Fortification.
88: Enteral Nutrition.
89: Enzymes, Digestive.
90: Esophagus.
91: Eye Health.
92: Fad Diets.
93: Fast Food.
94: Fasting.
95: Fatty Acids.
96: Feeding Disorders.
97: Female Athlete Triad.
98: Fermentation and Fermented Foods.
99: Fetal Alcohol Syndrome and Disorders.
100: Fiber.
101: Fluoride.
102: Folate and Folic Acid.
103: Food Addiction.
104: Food Additives.
105: Food Allergies and Intolerances.
106: Food Cravings.
107: Food Gardens.
108: Food Security and Food Insecurity.
109: Foodborne Illness and Food Safety.
110: The French Paradox.
111: Fructose.
112: Functional Foods.
113: Gallbladder and Gallbladder Disease.
114: Gamma Linolenic Acid.
115: Garlic.
116: Gastroesophageal Reflux Disease.
117: Genetically Modified Organisms.
118: Ginger.
119: Ginkgo Biloba.
120: Ginseng.
121: Global Hunger and Malnutrition.
122: Glucosamine.
123: Glucose.
124: Glutamine.
125: Glutathione.
126: Gluten-Free Diets and Foods.
127: Glycemic Index and Glycemic Load.
128: Grains.
129: Health Canada.
130: Herbs and Herbal Medicine.
131: Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons.
132: High-Fructose Corn Syrup.
133: Honey.
134: Hunger, Biology of.
135: Hydrogenation.
136: Hyperglycemia.
137: Hypertension and Nutrition.
138: Hypoglycemia.