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Nutrition 7th New edition [Minkštas viršelis]

3.85/5 (66 ratings by Goodreads)

Kimberley McMahon, Don Ross, Dr. Paul Insel, Melissa Bernstein

Formatas: Paperback / softback, 1025 pages, weight: 1814 g
Išleidimo metai: 15-Feb-2022
Leidėjas: Jones and Bartlett Publishers, Inc
ISBN-10: 1284210952
ISBN-13: 9781284210958

Kitos knygos pagal šią temą:

Diets & dieting - (Šiuo metu turimos knygos: 1 prekės)
Dietetics & nutrition - (Šiuo metu turimos knygos: 6 prekės)

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Formatas: Paperback / softback, 1025 pages, weight: 1814 g
Išleidimo metai: 15-Feb-2022
Leidėjas: Jones and Bartlett Publishers, Inc
ISBN-10: 1284210952
ISBN-13: 9781284210958

Kitos knygos pagal šią temą:

Diets & dieting - (Šiuo metu turimos knygos: 1 prekės)
Dietetics & nutrition - (Šiuo metu turimos knygos: 6 prekės)

Pastovi nuoroda: https://www.kriso.lt/db/9781284210958.html

Raktažodžiai:

Nutrition

"Given the vast amount of research focused on food and nutrition, it can prove daunting for introductory nutrition instructors to present their students with the latest scientific content. Insel's Nutrition presents the latest nutrition research in an accessible format, supplemented by a behavior-change approach that encourages active student engagement"--

Written for major and advanced non-major course offerings, Nutrition, Seventh Edition provides students with a comprehensive, current, and science-based introduction to nutrition concepts, guidelines, and functions. It's student-focused approach provides information about topics and issues that concern them -- a balanced diet, nutritional supplements, weight management, exercise, and much more. Throughout each chapter readers will engage with the latest dietary guidelines, scientific evidence, and national standards to help individuals follow a healthy dietary pattern at every life stage.- Provides updated content reflects the Dietary Guidelines for Americans, 22020-2025 released in December of 2020.- Includes updated Getting Personal features which encourage students to apply their nutritional knowledge to understanding their own diets.- Incorporates revised food source charts in the vitamins and minerals chapters which more clearly convey common sources for vitamins and minerals.- Includes revised statistics and data throughout that reflects the current state of nutrition in America and the world.- Provides the updated Position Statement from the Academy of Nutrition and Dietetics, the American Heart Association, and other organizations.- Includes new and updated FYI, Going Green, and Quick Bites features which provide in-depth discussions of controversial issues and topics for classroom discussion.

Preface

xxi

About the Authors

xxix

Chapter 1 Food Choices: Nutrients and Nourishment

(30)

Why Do We Eat the Way We Do?

(1)

Personal Preferences

(1)

Sensory Influences: Taste, Smell, and Texture

(1)

Emotional and Cognitive Influences

(2)

Social Factors

(1)

Environment

(1)

Going Green

(1)

FYI: Food and Culture

(1)

Social-Ecological Model

(1)

The Standard American Diet

(2)

Introducing the Nutrients

(1)

Definition of Nutrients

(2)

Carbohydrates

(1)

Lipids

(1)

Proteins

(1)

Vitamins

(1)

Minerals

(1)

Water

(1)

Nutrients and Energy

(1)

Energy in Foods

(2)

Diet and Health

(1)

Applying the Scientific Process to Nutrition

(4)

From Research Study to Headline

(1)

Publishing Experimental Results

(1)

From Journals to the Public

(2)

Sorting Facts and Fallacies in the Media

(1)

FYI: The Affordable Care Act and Nutrition

(2)

Learning Portfolio

(1)

Key Terms

(1)

Study Points

(1)

Study Questions

(1)

Try This

(1)

Getting Personal

(1)

References

(2)

Chapter 2 Nutrition Guidelines and Assessment

(72)

Linking Nutrients, Foods, and Health

(1)

Adequacy

(1)

Balance

(1)

Calorie Control

(1)

Nutrient Density

(1)

Going Green: Is the American Diet Contributing to a Warmer Planet?

(1)

Moderation

(1)

Variety

(1)

Dietary Guidelines

(1)

Dietary Guidelines for Americans

(1)

Dietary Guidelines Focus on Life Stages

(1)

Dietary Pattern

(1)

Make Every Bite Count with the Dietary Guidelines

(1)

Overarching Guidelines

(1)

Key Recommendations

(1)

Ways to Incorporate the Dietary Guidelines into Your Daily Life

(2)

From Dietary Guidelines to Planning: What You Will Eat

(1)

MyPlate

(1)

FYI: MyPlate: Foods, Serving Sizes, and Tips

(3)

Canada's Food Guide

(1)

Using MyPlate or Canada's Food Guide in Diet Planning

(3)

FYI: Portion Distortion

(1)

Physical Activity Guidelines for Americans

(1)

Recommendations for Nutrient Intake: The DRIs

(1)

Understanding Dietary Standards

(1)

A Brief History of Dietary Standards

(1)

Dietary Reference Intakes

(2)

Use of Dietary Standards

(1)

Food Labels

(1)

Ingredients and Other Basic Information

(1)

Nutrition Facts Panel

(1)

Daily Values

(1)

Nutrient Content Claims

(1)

Health Claims

(2)

Structure/Function Claims

(1)

Using Labels to Make Healthful Food Choices

(1)

FYI: Definitions for Nutrient Content Claims on Food Labels

(1)

Nutrition Assessment: Determining Nutritional Health

(1)

The Continuum of Nutritional Status

(1)

Nutrition Assessment of Individuals

(1)

Nutrition Assessment of Populations

(1)

Nutrition Assessment Methods

(1)

Anthropometric Measurements

(1)

Biochemical Tests

(1)

Clinical Observations

(1)

Dietary Intake

(1)

Methods of Evaluating Dietary Intake Data

(1)

Outcomes of Nutrition Assessment

(1)

Learning Portfolio

(1)

Key Terms

(1)

Study Points

(1)

Study Questions

(1)

Try This

(1)

Getting Personal

(2)

References

(2)

Spotlight on Dietary Supplements and Functional Foods

(1)

Dietary Supplements: Vitamins and Minerals

(2)

Moderate Supplementation

(1)

Megadoses in Conventional Medical Management

(2)

Megadosing Beyond Conventional Medicine: Orthomolecular Nutrition

(1)

Drawbacks of Megadoses

(1)

Dietary Supplements: Natural Health Products

(1)

Helpful Herbs, Harmful Herbs

(2)

Other Dietary Supplements

(1)

Dietary Supplements in the Marketplace

(1)

The FTC and Supplement Advertising

(1)

The FDA and Supplement Regulation

(1)

Supplement Labels

(1)

Canadian Regulations

(1)

Choosing Dietary Supplements

(1)

FYI: Shopping for Supplements

(1)

Fraudulent Products

(1)

Functional Foods

(1)

Phytochemicals Make Foods Functional

(4)

Foods Enhanced with Functional Ingredients and Additives

(1)

Regulatory Issues for Functional Foods

(1)

Health Claims for Functional Foods

(1)

Structure/Function Claims for Functional Foods

(1)

Strategies for Functional Food Use

(2)

FYI: Defining Complementary and Integrative Health: How Does Nutrition Fit?

(2)

Learning Portfolio

101

(1)

Key Terms

101

(1)

Study Points

101

(1)

Study Questions

102

(1)

Try This

102

(1)

References

102

(2)

Chapter 3 Digestion and Absorption

104

(38)

Taste and Smell: The Beginnings of Our Food Experience

105

(1)

The Gastrointestinal Tract

106

(1)

Organization of the GI Tract

107

(1)

A Closer Look at Gastrointestinal Structure

108

(1)

Overview of Digestion: Physical and Chemical Processes

109

(1)

The Physical Movement and Breakdown of Food

109

(1)

The Chemical Breakdown of Food

109

(1)

Overview of Absorption

110

(1)

The Roads to Nutrient Absorption

110

(2)

Going Green: Air + Water + Brown Stuff + Green Stuff = Compost!

112

(2)

Accessory Organs

114

(1)

Salivary Glands

114

(1)

Liver

114

(1)

Gallbladder

114

(1)

Pancreas

115

(1)

Putting It All Together: Digestion and Absorption

115

(1)

Mouth

115

(1)

Stomach

115

(2)

Small Intestine

117

(3)

FYI: Celiac Disease and Gluten Sensitivity

120

(1)

The Large Intestine

120

(1)

Gut Microbiota

121

(1)

Circulation of Nutrients

122

(1)

Vascular System

122

(1)

Lymphatic System

122

(1)

Excretion and Elimination

123

(1)

Signaling Systems: Command, Control, and Defense

124

(1)

Nervous System

124

(1)

Hormonal System

124

(1)

Immune System

125

(1)

Influences on Digestion and Absorption

126

(1)

Psychological Influences

126

(1)

Chemical Influences

126

(1)

Nutrition Science in Action: Screen Time and Diet Quality

127

(1)

Bacterial Influences

128

(1)

Nutrition and GI Disorders

128

(1)

Constipation

128

(3)

Diarrhea

131

(1)

Diverticulosis

132

(1)

FYI: Bugs in Your Gut? Health Effects of the Gut Microbiome

133

(1)

Heartburn and Gastroesophageal Reflux

134

(1)

Irritable Bowel Syndrome

134

(1)

Colorectal Cancer

135

(1)

Gas

135

(1)

Ulcers

136

(4)

Learning Portfolio

140

(1)

Key Terms

140

(1)

Study Points

140

(1)

Study Questions

140

(1)

Getting Personal

141

(1)

References

141

(1)

Chapter 4 Carbohydrates

142

(34)

What Are Carbohydrates?

143

(2)

Simple Carbohydrates: Monosaccharides and Disaccharides

145

(1)

Monosaccharides: The Single Sugars

145

(1)

Disaccharides: The Double Sugars

146

(2)

Complex Carbohydrates

148

(1)

Oligosaccharides

148

(1)

Polysaccharides

148

(2)

Cellulose

150

(1)

Hemicelluloses

150

(1)

Pectins

150

(1)

Gums and Mucilages

150

(1)

Lignins

151

(1)

β-Glucans

151

(1)

Chitin and Chitosan

151

(1)

Carbohydrate Digestion and Absorption

152

(1)

Digestion

152

(1)

Absorption

153

(2)

Carbohydrates in the Body

155

(1)

Normal Use of Glucose

155

(1)

Regulating Blood Glucose Levels

156

(1)

Inadequate Regulation of Blood Glucose Levels: Diabetes Mellitus

157

(1)

Carbohydrates in the Diet

158

(1)

Recommendations for Carbohydrate Intake

158

(1)

Current Consumption

159

(1)

Choosing Carbohydrates Wisely

159

(1)

FYI: The Glycemic Index of Foods: Useful or Useless?

160

(3)

Moderating Added Sugar Intake

163

(1)

Going Green: Whole Grains: Delicious, Easy to Prepare, Affordable, Good for Your Health, and Good for the Environment

164

(2)

Carbohydrates and Health

166

(1)

Sugar and Dental Caries

166

(1)

Nutrition Science in Action: Sugar-Sweetened and Artificially Sweetened Beverages and Type 2 Diabetes Mellitus

167

(1)

FYI: Unfounded Claims Against Sugars

168

(1)

Fiber and Obesity

169

(1)

Fiber and Type 2 Diabetes

169

(1)

Fiber and Cardiovascular Disease

170

(1)

Fiber and Gastrointestinal Disorders

170

(1)

Negative Health Effects of Excess Fiber

170

(3)

Learning Portfolio

173

(1)

Key Terms

173

(1)

Study Points

173

(1)

Study Questions

173

(1)

Try This

174

(1)

References

174

(2)

Chapter 5 Lipids

176

(42)

What Are Lipids?

178

(1)

Fatty Acids Are Key Building Blocks

178

(1)

Chain Length

179

(1)

Saturation

180

(1)

Geometric and Positional Isomers

181

(1)

Essential and Nonessential Fatty Acids

182

(1)

Omega-3, Omega-6, and Omega-9 Fatty Acids

182

(1)

Building Eicosanoids and Omega-3 and Omega-6 Fatty Acids

182

(2)

Triglycerides

184

(1)

Triglyceride Structure

184

(1)

Triglyceride Functions

185

(2)

Commercial Processing of Fats

187

(2)

Going Green: Fish: Good for You and the Environment

189

(1)

FYI: Fats on the Health Store Shelf

190

(1)

Phospholipids

191

(1)

Phospholipid Structure

191

(1)

Phospholipid Functions

192

(1)

FYI: Which Spread for Your Bread?

192

(2)

Phospholipids in Food

194

(1)

Sterols

195

(1)

Sterol Structure

195

(1)

Cholesterol Functions

195

(1)

Cholesterol Synthesis

196

(1)

Sterols in Food

196

(1)

Lipid Digestion and Absorption

197

(1)

Lipid Digestion

197

(1)

Lipid Absorption

198

(1)

Digestion and Absorption of Sterols

199

(1)

Transportation of Lipids in the Body

199

(2)

Chylomicrons

201

(1)

Very-Low-Density Lipoprotein

202

(1)

Intermediate-Density Lipoprotein

202

(1)

Low-Density Lipoprotein

202

(1)

High-Density Lipoprotein

203

(1)

Lipids in the Diet

203

(1)

Recommendations for Fat Intake

203

(2)

Recommendations for Omega Fatty Acid Intake

205

(1)

Health Effects of Omega Fatty Acids

206

(2)

Current Dietary Intakes

208

(1)

Fat Replacers: What Are They? Are They Safe? Do They Save Calories?

208

(1)

Lipids and Health

209

(1)

Obesity

209

(1)

FYI: Does "Reduced Fat" Reduce Calories? Don't Count on It!

210

(1)

Heart Disease

211

(1)

Diabetes

212

(1)

Cancer

212

(1)

Nutrition Science in Action: Green Tea and Blood Lipids

213

(2)

Learning Portfolio

215

(1)

Key Terms

215

(1)

Study Points

215

(1)

Study Questions

215

(1)

Try This

216

(1)

Getting Personal

216

(1)

References

216

(2)

Chapter 6 Proteins and Amino Acids

218

(44)

Why Is Protein Important?

219

(1)

Amino Acids Are the Building Blocks of Proteins

220

(1)

Amino Acids Are Identified by Their Side Groups

221

(1)

Protein Structure: Unique Three-Dimensional Shapes and Functions

221

(2)

Protein Denaturation: Destabilizing a Protein's Shape

223

(1)

Functions of Body Proteins

223

(1)

Structural and Mechanical Functions

223

(1)

Enzymes

224

(1)

Hormones

224

(1)

Immune Function

225

(1)

FYI: Scrabble Anyone?

226

(1)

Fluid Balance

227

(1)

Going Green

227

(1)

Acid--Base Balance

228

(1)

Transport Functions

228

(1)

Source of Energy and Glucose

229

(1)

Protein Digestion and Absorption

230

(1)

Protein Digestion

230

(2)

Amino Acid and Peptide Absorption

232

(1)

Proteins in the Body

233

(1)

Protein Synthesis

233

(2)

The Amino Acid Pool and Protein Turnover

235

(1)

Synthesis of Nonprotein Molecules

236

(1)

Protein and Nitrogen Excretion

236

(1)

Nitrogen Balance

236

(2)

Proteins in the Diet

238

(1)

Recommended Intakes of Protein

238

(1)

Protein Consumption

239

(1)

Protein Quality

239

(1)

FYI: Do Athletes Need More Protein?

240

(2)

Evaluating Protein Quality and Digestibility

242

(2)

Estimating Your Protein Intake

244

(1)

Proteins and Amino Acids as Additives and Supplements

244

(1)

Plant-Based Diets and Vegetarian Eating Patterns

244

(1)

Why People Become Vegetarians

244

(1)

Types of Vegetarians

245

(1)

Health Benefits of Plant-Based Diets

246

(1)

Health Risks of Plant-Based Diets

246

(1)

Dietary Recommendations for Vegetarians

246

(2)

FYI: High-Protein Plant Foods

248

(1)

The Health Effects of Too Little or Too Much Protein

249

(1)

Protein-Energy Malnutrition

250

(1)

FYI: High-Protein Diets and Supplements

251

(2)

Excess Dietary Protein

253

(3)

Nutrition Science in Action: High-Protein Diets and Kidney Function

256

(2)

Learning Portfolio

258

(1)

Key Terms

258

(1)

Study Points

258

(1)

Study Questions

258

(1)

Try This

259

(1)

Getting Personal

259

(1)

References

259

(3)

Chapter 7 Alcohol

262

(26)

History of Alcohol Use

264

(1)

The Character of Alcohol

264

(1)

Alcohol: Is It a Nutrient?

264

(2)

Alcohol and Its Sources

266

(1)

Alcohol Absorption and Metabolism

267

(1)

Clearing Alcohol from the Blood

268

(1)

The Morning After

268

(1)

Treating a Hangover

269

(1)

Individual Differences in Responses to Alcohol

269

(1)

When Alcohol Becomes a Problem

270

(1)

Alcohol in the Brain and the Nervous System

271

(2)

Alcohol's Effect on the Gastrointestinal System

273

(1)

Alcohol and the Liver

273

(1)

FYI: Myths About Alcohol

273

(1)

FYI: Changing the Culture of Campus Drinking

274

(2)

Fetal Alcohol Syndrome

276

(1)

Alcoholics and Malnutrition

277

(1)

Poor Diet

277

(1)

Vitamin Deficiencies

278

(1)

Mineral Deficiencies

278

(1)

Macronutrients

279

(1)

Body Weight

279

(1)

Does Alcohol Have Benefits?

279

(5)

Learning Portfolio

284

(1)

Key Terms

284

(1)

Study Points

284

(1)

Study Questions

284

(1)

Try This

284

(1)

References

284

(4)

Chapter 8 Metabolism

288

(40)

Energy: Fuel for Work

289

(1)

Transferring Food Energy to Cellular Energy

290

(1)

What Is Metabolism?

291

(1)

The Cell Is the Metabolic Processing Center

292

(1)

Who Are the Key Energy Players?

293

(1)

ATP: The Body's Energy Currency

293

(1)

NADH and FADH2: The Body's Energy Shuttles

294

(1)

NADPH: An Energy Shuttle for Biosynthesis

295

(1)

Breakdown and Release of Energy

295

(1)

Extracting Energy from Carbohydrate

295

(6)

Extracting Energy from Fat

301

(2)

Fat Burns in a Flame of Carbohydrate

303

(1)

Going Green: Biofuel Versus Fossil Fuel

303

(1)

Extracting Energy from Protein

304

(1)

Alcohol Metabolism

305

(1)

Metabolizing Small Amounts of Alcohol

305

(1)

Metabolizing Large Amounts of Alcohol

306

(1)

Biosynthesis and Storage

307

(1)

Making Carbohydrate (Glucose)

307

(3)

Making Fat (Fatty Acids)

310

(1)

Making Ketone Bodies

311

(1)

FYI: Do Carbohydrates Turn into Fat?

312

(1)

Making Protein (Amino Acids)

313

(1)

Regulation of Metabolism

314

(1)

FYI: Key Intersections Direct Metabolic Traffic

315

(1)

Hormones of Metabolism

315

(1)

Special States

316

(1)

Feasting

316

(1)

Fasting

317

(1)

FYI: Metabolic Profiles of Important Sites

318

(4)

Intermittent Fasting and Metabolic Switching

322

(1)

Nutrition Science in Action: Energy Intake and Expenditure During Video Games and Television Watching

323

(1)

Learning Portfolio

324

(1)

Key Terms

324

(1)

Study Points

324

(1)

Study Questions

325

(1)

Try This

325

(1)

References

326

(2)

Chapter 9 Energy Balance and Weight Management: Finding Your Equilibrium

328

(68)

Energy In

330

(1)

Regulation of Food Intake

330

(1)

Control by Committee

331

(4)

Energy Out: Fuel Uses

335

(1)

Major Components of Energy Expenditure

336

(3)

The Measurement of Energy Expenditure

339

(2)

Estimating Total Energy Expenditure

341

(1)

DRIs for Energy: Estimated Energy Requirements

342

(1)

FYI: How Many Calories Do I Burn?

343

(1)

Body Composition: Understanding Fatness and Weight

343

(1)

Assessing Body Weight

343

(2)

Assessing Body Fatness

345

(2)

Body Fat Distribution

347

(1)

Weight Management

348

(1)

The Perception of Weight

348

(1)

What Goals Should I Set?

349

(1)

Adopting a Healthy Weight-Management Lifestyle

350

(1)

Diet and Eating Habits

351

(1)

Going Green: Salad Days

352

(2)

Physical Activity

354

(1)

Thinking and Emotions

354

(2)

FYI: Learning Weight Management from Some of the "Biggest" Weight Experts: Sumo Wrestlers

356

(1)

Weight-Management Approaches

357

(1)

FYI: Behaviors That Will Help You Manage Your Weight

358

(5)

Attainable Long-Term Weight Loss

363

(1)

Underweight

364

(1)

Causes and Assessment

364

(1)

Weight-Gain Strategies

364

(2)

Learning Portfolio

366

(1)

Key Terms

366

(1)

Study Points

366

(1)

Study Questions

366

(1)

Try This

367

(1)

References

368

(2)

Spotlight on Obesity: The Growing Epidemic

370

(3)

Factors in the Development of Obesity

373

(1)

Biological Factors

374

(3)

Social and Environmental Factors

377

(2)

FYI: U.S. Obesity Trends: A Relentless Increase

379

(3)

FYI: Does Our Environment Make Us Fat?

382

(1)

Lifestyle and Behavior Factors

383

(2)

Childhood Overweight

385

(1)

Health Risks of Overweight and Obesity

386

(1)

FYI: Childhood and Teenage Obesity: "The First Generation That Does Not Outlive Its Parents"

386

(3)

FYI: Obesity and COVID-19

389

(2)

Weight Cycling

391

(1)

Obesity Is a Preventable National Crisis

391

(1)

FYI: Can Medicines Lead to Obesity?

392

(1)

Learning Portfolio

393

(1)

Key Terms

393

(1)

Study Points

393

(1)

Study Questions

393

(1)

Try This

394

(1)

References

394

(2)

Chapter 10 Fat-Soluble Vitamins

396

(42)

Understanding Vitamins

397

(1)

Characteristics of Vitamins

398

(1)

Fat-Soluble Versus Water-Soluble Vitamins

398

(2)

Storage and Toxicity

400

(1)

Provitamins

400

(1)

Vitamins in Foods

401

(1)

Vitamin A and Carotenoids

401

(1)

Forms of Vitamin A

401

(1)

Storage and Transport of Vitamin A

402

(1)

Functions of Vitamin A

402

(3)

FYI: A Short History of Vitamins

405

(1)

Dietary Recommendations for Vitamin A

406

(1)

Sources of Vitamin A

406

(2)

Vitamin A Deficiency

408

(1)

Vitamin A Toxicity

409

(1)

The Carotenoids

410

(4)

Vitamin D

414

(1)

Forms and Formation of Vitamin D

415

(1)

Functions of Vitamin D

415

(2)

Going Green: Vitamin Buddies

417

(1)

Dietary Recommendations for Vitamin D

418

(1)

Sources of Vitamin D

418

(1)

Vitamin D Deficiency

419

(2)

Nutrition Science in Action: Vitamin D Supplements: D2 Versus D3

421

(1)

Vitamin D Toxicity

422

(1)

Vitamin E

423

(1)

Forms of Vitamin E

423

(1)

Functions of Vitamin E

423

(2)

Dietary Recommendations for Vitamin E

425

(1)

Sources of Vitamin E

426

(1)

Vitamin E Deficiency

427

(1)

Vitamin E Toxicity

427

(1)

Vitamin K

427

(1)

Functions of Vitamin K

428

(1)

Dietary Recommendations for Vitamin K

429

(1)

Sources of Vitamin K

429

(2)

Vitamin K Deficiency

431

(1)

Vitamin K Toxicity

432

(2)

Learning Portfolio

434

(1)

Key Terms

434

(1)

Study Points

434

(1)

Study Questions

434

(1)

Try This

435

(1)

Getting Personal

435

(1)

References

435

(3)

Chapter 11 Water-Soluble Vitamins

438

(36)

The Water-Soluble Vitamins: Eight Bs and a C

439

(2)

The B Vitamins

441

(1)

Thiamin

442

(1)

Functions of Thiamin

442

(1)

Dietary Recommendations for Thiamin

442

(1)

Sources of Thiamin

443

(1)

Thiamin Deficiency

443

(1)

FYI: Fresh, Frozen, or Canned? Raw, Dried, or Cooked? Selecting and Preparing Foods to Maximize Nutrient Content

444

(1)

Thiamin Toxicity

445

(1)

Riboflavin

445

(1)

Functions of Riboflavin

445

(1)

Dietary Recommendations for Riboflavin

446

(1)

Sources of Riboflavin

446

(1)

Riboflavin Deficiency

447

(1)

Riboflavin Toxicity

447

(1)

Niacin

447

(1)

Functions of Niacin

447

(1)

Dietary Recommendations for Niacin

448

(1)

Sources of Niacin

448

(1)

Niacin Deficiency

449

(1)

Niacin Toxicity and Medicinal Uses of Niacin

450

(1)

Pantothenic Acid

450

(1)

Functions of Pantothenic Acid

450

(1)

Dietary Recommendations for Pantothenic Acid

451

(1)

Sources of Pantothenic Acid

451

(1)

Pantothenic Acid Deficiency

451

(1)

Pantothenic Acid Toxicity

451

(1)

Biotin

452

(1)

Functions of Biotin

452

(1)

Dietary Recommendations for Biotin

452

(1)

Sources of Biotin

452

(1)

Biotin Deficiency

452

(1)

Biotin Toxicity

453

(1)

Vitamin B6

453

(1)

Functions of Vitamin B5

453

(1)

Dietary Recommendations for Vitamin B6

454

(1)

Sources of Vitamin B6

454

(1)

Vitamin B6 Deficiency

454

(1)

Vitamin B6 Toxicity and Medicinal Uses of Vitamin B6

455

(1)

Folate

456

(1)

Functions of Folate

456

(1)

Dietary Recommendations for Folate

457

(1)

Sources of Folate

457

(1)

Folate Deficiency

458

(2)

Vitamin B12

460

(1)

Functions of Vitamin B12

461

(1)

Absorption of Vitamin B12

461

(1)

Dietary Recommendations for Vitamin B12

462

(1)

Going Green: Resisting Oxidative Stress

462

(1)

Sources of Vitamin B12

463

(1)

Vitamin B12 Deficiency

464

(1)

Vitamin B12 Toxicity

464

(1)

Vitamin C

465

(1)

Functions of Vitamin C

465

(1)

Dietary Recommendations for Vitamin C

466

(1)

Sources of Vitamin C

466

(1)

Vitamin C Deficiency

467

(1)

Vitamin C Toxicity

468

(1)

Choline: A Vitamin-like Compound

468

(1)

Conditional Nutrients

468

(1)

Bogus Vitamins

469

(2)

Learning Portfolio

471

(1)

Key Terms

471

(1)

Study Points

471

(1)

Study Questions

471

(1)

Try This

472

(1)

References

472

(2)

Chapter 12 Water and Major Minerals

474

(36)

Water: The Essential Ingredient for Life

475

(1)

Functions of Water

476

(1)

Electrolytes and Water: A Delicate

Equilibrium

477

(1)

Intake Recommendations: How Much Water Is Enough?

478

(1)

Water Excretion: Where Does the Water Go?

479

(1)

Water Balance

480

(3)

Alcohol, Caffeine, and Common Medications Affect Fluid Balance

483

(1)

Dehydration

483

(1)

Going Green: The Thirst for Water Resources

484

(1)

FYI: Tap, Filtered, or Bottled: Which Water Is Best?

485

(1)

Water Intoxication

486

(1)

Major Minerals

486

(1)

Minerals in Fluid Balance

487

(1)

Minerals in Foods

487

(1)

Bioavailability

487

(1)

Sodium

488

(1)

Functions of Sodium

488

(1)

Hyponatremia

489

(1)

Hypernatremia

490

(1)

Hypertension

490

(1)

Potassium

491

(1)

Functions of Potassium

491

(1)

Dietary Recommendations for Potassium

491

(1)

Sources of Potassium

491

(1)

Hypokalemia

491

(1)

Hyperkalemia

492

(1)

Chloride

492

(1)

Functions of Chloride

493

(1)

Dietary Recommendations for Chloride

493

(1)

Sources of Chloride

493

(1)

Hypochloremia

493

(1)

Calcium

494

(1)

Functions of Calcium

494

(1)

Regulation of Blood Calcium

495

(2)

Dietary Recommendations for Calcium

497

(1)

Sources of Calcium

497

(1)

Calcium Absorption

497

(1)

Hypocalcemia

498

(1)

FYI: Calcium Supplements: Are They Right for You?

499

(1)

Hypercalcemia

500

(1)

Osteoporosis

500

(1)

Phosphorus

500

(1)

Functions of Phosphorus

501

(1)

Dietary Recommendations for Phosphorus

501

(1)

Sources of Phosphorus

501

(1)

Hypophosphatemia

502

(1)

Hyperphosphatemia

502

(1)

Magnesium

502

(1)

Functions of Magnesium

503

(1)

Dietary Recommendations for Magnesium

503

(1)

Sources of Magnesium

503

(1)

Hypomagnesemia

504

(1)

Hypermagnesemia

504

(1)

Sulfur

505

(2)

Learning Portfolio

507

(1)

Key Terms

507

(1)

Study Points

507

(1)

Study Questions

508

(1)

Try This

508

(1)

References

508

(2)

Chapter 13 Trace Minerals

510

(40)

What Are Trace Elements?

511

(1)

Why Are Trace Elements Important?

512

(1)

Other Characteristics of Trace Elements

512

(1)

Iron

513

(1)

Functions of Iron

513

(1)

Regulation of Iron in the Body

514

(4)

Dietary Recommendations for Iron

518

(1)

Sources of Iron

518

(1)

Iron Deficiency and Measurement of Iron Status

518

(2)

Iron Toxicity

520

(1)

Zinc

521

(1)

Going Green: Could Iron Help Cool Global Warming?

521

(1)

Functions of Zinc

522

(1)

Regulation of Zinc in the Body

523

(1)

Dietary Recommendations for Zinc

524

(1)

Sources of Zinc

525

(1)

Zinc Deficiency

525

(1)

Zinc Toxicity

526

(1)

Selenium

526

(1)

FYI: Zinc and the Common Cold

527

(1)

Functions of Selenium

527

(1)

Regulation of Selenium in the Body

528

(1)

Dietary Recommendations for Selenium

529

(1)

Sources of Selenium

529

(1)

Selenium Deficiency

529

(1)

Selenium Toxicity

530

(1)

Iodine

530

(1)

Functions of Iodine

531

(1)

Iodine Absorption and Metabolism

531

(1)

Dietary Recommendations for Iodine

531

(1)

Sources of Iodine

531

(1)

Iodine Deficiency

532

(1)

Iodine Toxicity

532

(1)

Copper

533

(1)

Functions of Copper

533

(1)

Copper Absorption, Use, and Metabolism

533

(1)

Dietary Recommendations and Food Sources for Copper

533

(1)

Copper Deficiency

534

(1)

Copper Toxicity

535

(1)

Manganese

535

(1)

Functions of Manganese

535

(1)

Manganese Absorption, Use, and Homeostasis

535

(1)

Dietary Recommendations and Food Sources for Manganese

536

(1)

Manganese Deficiency

536

(1)

Manganese Toxicity

536

(1)

Fluoride

537

(1)

Functions of Fluoride

537

(1)

Fluoride Absorption and Excretion

537

(1)

Dietary Recommendations for Fluoride

537

(1)

Sources of Fluoride

538

(1)

Fluoride Deficiency, Toxicity, and Pharmacological Applications

538

(1)

Chromium

539

(1)

Functions of Chromium

539

(1)

Chromium Absorption, Transport, and Excretion

539

(1)

Dietary Recommendations and Food Sources for Chromium

539

(1)

Chromium Deficiency

539

(1)

Chromium Toxicity

540

(1)

Molybdenum

540

(1)

Molybdenum Absorption, Use, and Metabolism

540

(1)

Dietary Recommendations and Food Sources for Molybdenum

540

(1)

Molybdenum Deficiency and Toxicity

540

(1)

FYI: Chromium, Exercise, and Body Composition

541

(1)

Other Trace Elements and Ultratrace Elements

541

(1)

Arsenic

542

(1)

Boron

542

(1)

Nickel

542

(1)

Silicon

543

(1)

Vanadium

543

(2)

Learning Portfolio

545

(1)

Key Terms

545

(1)

Study Points

545

(1)

Study Questions

546

(1)

Try This

546

(1)

References

546

(4)

Chapter 14 Sports Nutrition: Eating for Peak Performance

550

(68)

Nutrition and Physical Performance

551

(2)

Exercise Intensity

553

(1)

Muscle-Strengthening Exercises

553

(1)

Flexibility and Neuromotor Exercises

553

(1)

Some Is Better Than None

554

(1)

Energy Systems, Muscles, and Physical Performance

555

(1)

ATP-CP Energy System

555

(1)

Lactic Acid Energy System

556

(1)

Oxygen Energy System

556

(1)

Teamwork in Energy Production

556

(1)

Glycogen Depletion

557

(1)

Endurance Training

557

(1)

Muscles and Muscle Fibers

557

(3)

Optimal Nutrition for Exercise Performance

560

(1)

Before: Fuel and Hydration

561

(1)

During: Slowing Fluid and Energy Losses

561

(1)

After: Time to Replenish (the Sooner, the Better)

561

(1)

Nutrition for the Competitive Athlete

561

(1)

Fluid Needs During Heavy Exertion

562

(1)

Hydration

563

(1)

Muscle Cramps

564

(1)

Energy Intake and Exercise

564

(1)

FYI: When Are Sports Drinks Recommended?

565

(1)

Carbohydrate and Exercise

566

(1)

Pre-exercise Carbohydrate Intake

566

(2)

Carbohydrate Intake During Exercise

568

(1)

Post-exercise Carbohydrate Intake

568

(1)

Dietary Fat and Exercise

568

(1)

FYI: Lactate Is Not a Metabolic Dead-End

569

(1)

Going Green: Exercise High

570

(1)

Fat Intake and the Athlete

570

(1)

Protein and Exercise

570

(1)

Protein Recommendations for Athletes

571

(1)

Timing Protein Intake with Exercise

571

(1)

Optimal Protein Sources for Athletes

571

(1)

FYI: Nutrition Periodization: Tailoring Nutrition Intake to Exercise Goals

572

(1)

Dangers of High Protein Intake

573

(1)

Vitamins, Minerals, and Athletic Performance

573

(1)

B Vitamins

573

(1)

Calcium

573

(1)

Iron

574

(1)

Vitamin D

574

(1)

Other Trace Minerals

575

(1)

The Vegetarian Athlete

575

(1)

Nutrition Needs of Young Athletes

575

(1)

Nutrition Supplements and Ergogenic Aids

576

(1)

Concerns About Supplements and Ergogenic Aids

577

(2)

Nutrition Science in Action: Elite Adolescent Athletes' Use of Dietary Supplements

579

(2)

Weight and Body Composition

581

(1)

Weight Gain: Build Muscle, Lose Fat

581

(1)

Weight Loss: The Panacea for Optimal Performance?

581

(1)

Weight Loss: Negative Consequences for the Competitive Athlete?

582

(1)

Female Athlete Triad and Relative Energy Deficiency in Sport (RED-S)

583

(3)

Learning Portfolio

586

(1)

Key Terms

586

(1)

Study Points

586

(1)

Study Questions

587

(1)

Try This

587

(1)

References

587

(3)

Spotlight on Eating Disorders

590

(2)

The Eating Disorder Continuum

592

(1)

Body Image

593

(1)

Eating Disorders Defined

593

(1)

Other Eating Disorders

594

(1)

Night-Eating Syndrome

595

(1)

Health Consequences of Eating Disorders

596

(1)

Prevalence of Eating Disorders

596

(1)

No Simple Causes

597

(1)

The Cultural-Psychological Interaction

597

(1)

Biological Factors

598

(1)

A Closer Look at Anorexia Nervosa

598

(1)

FYI: Exploring the Connection Between Negative Affect and Eating Disorders

599

(1)

Warning Signs of Anorexia Nervosa

599

(1)

Treatment for Anorexia Nervosa

600

(2)

A Closer Look at Bulimia Nervosa

602

(1)

Warning Signs of Bulimia Nervosa

602

(2)

FYI: Diary of an Eating Disorder

604

(1)

Treatment for Bulimia Nervosa

604

(1)

A Closer Look at Binge-Eating Disorder

605

(1)

Warning Signs of Binge-Eating Disorder

605

(1)

Treatment for Binge-Eating Disorder

605

(1)

Eating Disorders: Specific Populations

606

(1)

Males: An Overlooked Population

606

(1)

Adolescents

607

(1)

Athletes

607

(3)

Combating Eating Disorders

610

(3)

Learning Portfolio

613

(1)

Key Terms

613

(1)

Study Points

613

(1)

Study Questions

613

(1)

Try This

614

(1)

Getting Personal

614

(1)

References

615

(3)

Chapter 15 Diet and Health

618

(44)

Nutrition and Disease

619

(1)

Nutrition Informatics

620

(1)

Healthy People 2030

620

(1)

Health Disparities

620

(1)

Obesity, Physical Inactivity, and Chronic Disease

621

(1)

Weight Bias and Stigma

621

(1)

Dietary Components and Cardiometabolic Disease

621

(1)

Genetics and Disease

622

(1)

The Workings of DNA and Genes

622

(3)

FYI: Personalized Nutrition---Does Your DNA Hold the Answers?

625

(1)

Cardiovascular Disease

625

(1)

The Cardiovascular System and Cardiovascular Disease

626

(1)

What Is Atherosclerosis?

626

(1)

Heart-Healthy Living: Dietary and Lifestyle Factors

627

(3)

Nutrition Science in Action: Multiethnic Study of Atherosclerosis

630

(5)

Putting It All Together

635

(1)

Hypertension

635

(1)

What Is Blood Pressure?

635

(1)

What Is Hypertension?

635

(1)

Stress and Hypertension

636

(1)

Risk Factors for Hypertension

636

(1)

Dietary and Lifestyle Factors for Reducing Hypertension

637

(1)

Putting It All Together

638

(1)

Cancer

639

(1)

What Is Cancer?

639

(1)

Risk Factors for Cancer

640

(1)

Dietary and Lifestyle Factors for Reducing Cancer Risk

641

(1)

Going Green: What Do Smokers Eat?

642

(1)

Putting It All Together

643

(1)

Diabetes Mellitus

644

(1)

What Is Diabetes?

644

(4)

Low Blood Glucose Levels: Hypoglycemia

648

(1)

Risk Factors for Diabetes

649

(1)

Dietary and Lifestyle Factors for Reducing Diabetes Risk

649

(1)

FYI: Nutrition, Health, and Wellness Coaching

650

(1)

Management of Diabetes

650

(1)

Nutrition

651

(1)

Putting It All Together

652

(1)

Metabolic Syndrome

652

(1)

Osteoporosis

653

(1)

What Is Osteoporosis?

653

(1)

Risk Factors for Osteoporosis

654

(1)

Dietary and Lifestyle Factors for Reducing Osteoporosis Risk

655

(1)

Putting It All Together

656

(2)

Learning Portfolio

658

(1)

Key Terms

658

(1)

Study Points

658

(1)

Study Questions

658

(1)

Try This

659

(1)

References

659

(3)

Chapter 16 Life Cycle: Maternal and Infant Nutrition

662

(42)

Pregnancy

663

(1)

Nutrition Before Conception

663

(3)

Physiology of Pregnancy

666

(3)

Maternal Weight Gain

669

(1)

Energy and Nutrition During Pregnancy

670

(1)

Nutrients to Support Pregnancy

670

(2)

FYI: Vegetarianism and Pregnancy

672

(1)

Food Choices for Pregnant Women

673

(1)

FYI: Follow Food Safety Recommendations

674

(1)

Substance Use and Pregnancy Outcome

674

(2)

Special Situations During Pregnancy

676

(2)

FYI: Meal Planning for the Prevention and Treatment of Gestational Diabetes

678

(1)

FYI: Adolescent Nutrition

679

(1)

Lactation

679

(1)

Breastfeeding Trends

679

(1)

Physiology of Lactation

680

(1)

Nutrition for Breastfeeding Women

681

(2)

Practices to Avoid During Lactation

683

(1)

Benefits of Breastfeeding

683

(1)

Contraindications to Breastfeeding

684

(1)

Resources for Pregnant and Lactating Women and Their Children

684

(1)

Infancy

685

(1)

FYI: Nutrition and Perinatal Depression

685

(1)

Infant Growth and Development

686

(1)

Energy and Nutrient Needs During Infancy

687

(3)

Newborn Breastfeeding

690

(1)

Alternative Feeding: Infant Formula

690

(1)

Going Green: How Safe Are Plastics?

691

(1)

Breast Milk or Formula: How Much Is Enough?

692

(1)

Feeding Technique

692

(1)

Introduction of Solid Foods into the Infant's Diet

693

(1)

Developmental Readiness for Solid Foods

693

(1)

FYI: Developmental Readiness for Beginning to Eat Solid Foods

694

(2)

Feeding Problems During Infancy

696

(2)

FYI: Fruit Juices and Drinks

698

(2)

Learning Portfolio

700

(1)

Key Terms

700

(1)

Study Points

700

(1)

Study Questions

701

(1)

Try This

701

(1)

References

702

(2)

Chapter 17 Life Cycle: From Childhood to Adulthood

704

(38)

Childhood

705

(1)

Energy and Nutrient Needs During Childhood

705

(2)

Influences on Childhood Food Habits and Intake

707

(1)

FYI: Food Hypersensitivities and Allergies

708

(1)

Nutritional Concerns of Childhood

709

(3)

Going Green: Farmers' Markets

712

(2)

Adolescence

714

(1)

Physical Growth and Development

714

(1)

Nutrient Needs of Adolescents

715

(2)

Nutrition-Related Concerns for Adolescents

717

(2)

Staying Young While Growing Older

719

(1)

Weight and Body Composition

720

(1)

Physical Activity

720

(2)

Immunity

722

(1)

Taste and Smell

722

(1)

Gastrointestinal Changes

723

(1)

Nutrient Needs of the Mature Adult

724

(1)

Energy

724

(1)

Protein

724

(1)

Carbohydrate

725

(1)

Fat

726

(1)

Water

726

(1)

Vitamins and Minerals

726

(2)

To Supplement or Not to Supplement

728

(1)

Nutrition-Related Concerns of Mature Adults

729

(1)

Drug--Drug and Drug--Nutrient Interactions

729

(1)

Depression

730

(1)

Anorexia of Aging

730

(1)

Arthritis

730

(1)

Bowel and Bladder Regulation

731

(1)

Dental Health

731

(1)

Vision Problems

731

(1)

Osteoporosis

732

(1)

Alzheimer Disease

732

(1)

Overweight and Obesity

733

(1)

Meal Management for Mature Adults

733

(1)

Managing Independently

734

(1)

Wise Eating for One or Two

734

(1)

Finding Community Resources

734

(1)

Look Into the Future

735

(2)

Learning Portfolio

737

(1)

Key Terms

737

(1)

Study Points

737

(1)

Study Questions

738

(1)

Try This

738

(1)

References

738

(4)

Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering

742

(36)

Food Safety

744

(1)

Harmful Substances in Foods

744

(5)

FYI: Seafood Safety

749

(1)

FYI: Food Safety and SARS-CoV-2

750

(6)

Keeping Food Safe

756

(1)

Going Green: Ocean Pollution and Mercury Poisoning

757

(2)

FYI: At War with Bioterrorism

759

(4)

FYI: Safe Food Practices

763

(1)

Who Is at Increased Risk for Foodborne Illness?

764

(1)

A Final Word on Food Safety

764

(1)

Food Technology

764

(1)

Food Preservation

764

(2)

Genetically Engineered Foods

766

(1)

A Short Course in Plant Genetics

766

(3)

FYI: Are Nutrigenomics in Your Future?

769

(1)

Genetically Engineered Foods: An Unstoppable Experiment?

769

(2)

Benefits of Genetic Engineering

771

(1)

Risks

771

(2)

Regulation

773

(1)

Learning Portfolio

774

(1)

Key Terms

774

(1)

Study Points

774

(1)

Study Questions

775

(1)

Try This

775

(1)

Getting Personal

775

(1)

References

776

(2)

Chapter 19 World View of Nutrition: The Faces of Global Malnutrition

778

(26)

Malnutrition in the United States

779

(1)

The Face of American Malnutrition

780

(1)

Prevalence and Distribution

781

(2)

Public Health Pandemics

783

(1)

Attacking Hunger in America

784

(1)

FYI: Hungry and Homeless

785

(2)

Malnutrition in the Developing World

787

(1)

The World Food Equation

788

(1)

Going Green: Can Chocolate Help the Planet?

789

(1)

The Fight Against Global Hunger

790

(1)

Social and Economic Factors

790

(1)

Infection and Disease

791

(1)

Political Disruptions

792

(1)

FYI: AIDS and Malnutrition

793

(1)

Agriculture and Environment: A Tricky Balance

793

(1)

Environmental Degradation

794

(1)

Malnutrition: Its Nature, Its Victims, and Its Eradication

794

(1)

FYI: Tough Choices

795

(5)

Learning Portfolio

800

(1)

Key Terms

800

(1)

Study Points

800

(1)

Study Questions

801

(1)

Try This

801

(1)

References

801

(3)

Appendix A Dietary Reference Intakes

804

(4)

Appendix B Food Composition Tables

808

(104)

Appendix C Exchange Lists for Diabetes

912

(12)

Appendix D USDA Food Intake Patterns

924

(3)

Appendix E The Gastrointestinal Tract

927

(3)

Appendix F Biochemical Structures

930

(15)

Appendix G Major Metabolic Pathways

945

(5)

Appendix H Calculations and Conversions

950

(7)

Appendix I Growth Charts

957

(3)

Glossary

960

(20)

Index

980

Dr. Paul Insel, PhD is Faculty Advisor in the Department of Psychiatry and Behavioral Sciences at Stanford University School of Medicine. He has been Principal Investigator on a number of key NIH nutrition projects, and has authored 14 books and more than 100 articles. His best-selling US college health textbook, Core Concepts in Health, is now in its 19th edition and was recognized in 2020 with a McGuffey Longevity Award from The Textbook and Academic Authors Association; his other college textbooks, Nutrition and Fit & Well are in their 7th and 16th editions, respectively.

Mr. Ross is co-director of the California Institute of Human Nutrition. For 15 years he has created health and nutrition educational materials for consumers, professionals, and college students. He has special expertise in communicating complicated physiological processes with easily understood graphical presentations. NIH selected his Travels with Cholesterol for distribution to consumers. His multidisciplinary focus brings together the fields of psychology, nutrition, biochemistry, and medicine.

Kimberley McMahon is a registered and licensed dietitian in Nevada. She received her undergraduate degree from Montana State University and master's degree from Utah State University. She has taught nutrition courses in both traditional and online settings, including basic nutrition, advanced nutrition, medical terminology, nutrition for exercise and sport, dietetics administration, and clinical nutrition. She has been an instructor at Utah State University and Northern Kentucky University, Logan University, and currently teaches in the Department of Nutrition at Rosalind Franklin University of Medicine and Science. In addition to Discovering Nutrition, she is a co-author of Nutrition, Nutrition Across Life Stages, Nutrition Essentials and Eat Right! Healthy Eating in College and Beyond. Her interests and experience are in the areas of wellness, weight management, sports nutrition, and eating disorders.

Dr. Melissa Bernstein, PhD, RDN, LD, FAND, DipACLM, FACLM, FNAP, is a Registered Dietitian Nutritionist, Licensed Dietitian, Fellow of the Academy of Nutrition and Dietetics and a Diplomat of the American College of Lifestyle Medicine. She received her doctoral degree from the Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy at Tufts University in Boston, MA. In her position as Associate Professor and Chair of the Department of Nutrition at Rosalind Franklin University of Medicine and Science (North Chicago, Illinois), she is innovative in creating and teaching engaging and challenging online nutrition courses. Her interests include nutrition for a healthy lifestyle, physical activity and holistic wellness. Dr. Bernstein is the coauthor of the Position of the Academy of Nutrition and Dietetics: Food and Nutrition for Older Adults: Promoting Health and Wellness. In addition to co-authoring Nutrition, Discovering Nutrition, Nutrition Across Life Stages, Nutrition for the Older Adult, and Nutrition Assessment, Clinical and Research Applications, she has contributed, authored, and reviewed textbook chapters and peer-reviewed journal publications and participates on numerous advisory and review boards.

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