Klientų aptarnavimas: +370 652 87781

Pagalba | Naujas vartotojas | Prisijungti

Nutrition Essentials: Practical Applications [Minkštas viršelis]

4.00/5 (2 ratings by Goodreads)

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

Formatas: Paperback / softback, 750 pages, weight: 1134 g
Išleidimo metai: 13-Oct-2022
Leidėjas: Jones and Bartlett Publishers, Inc
ISBN-10: 128425190X
ISBN-13: 9781284251906

Kitos knygos pagal šią temą:

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

Minkštas viršelis
Kaina: 179,65 €
Knygas pristatysime per 3-4 savaites.
Kiekis:
- - 1
  - 2
  - 3
  - 4
  - 5
  - 6
  - 7
  - 8
  - 9
  - 10
Įdėti į krepšelį
Pristatymas per 4-6 savaites
Įtraukti į pageidavimų sąrašą

Formatas: Paperback / softback, 750 pages, weight: 1134 g
Išleidimo metai: 13-Oct-2022
Leidėjas: Jones and Bartlett Publishers, Inc
ISBN-10: 128425190X
ISBN-13: 9781284251906

Kitos knygos pagal šią temą:

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

Pastovi nuoroda: https://www.kriso.lt/db/9781284251906.html

Raktažodžiai:

"This book provides students with a comprehensive, current, and science-based introduction to nutrition concepts, guidelines, and functions. Its 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"--

Perfect for the introductory, non-majors course, Nutrition Essentials: Practical Applications, equips students with the knowledge and know-how to navigate the wealth of health and nutritional information (an misinformation) available to them, and determine how to incorporate it into their everyday lives. Throughout the text, this acclaimed author team delivers current, science-based information in a format accessible to all students, while urging them to take responsibility for their nutrition, health, and overall well-being. With a wealth of teaching and learning tools incorporated throughout the text, Nutrition Essentials empowers readers to monitor, understand, and affect their own nutritional behaviors!

Preface

xiv

About the Authors

xxi

Reviewers

xxiii

Chapter 1 Food Choices: Nutrients and Nourishment

(24)

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)

Fats

(1)

Proteins

(1)

Vitamins

(1)

Minerals

(1)

Water

(1)

Nutrients and Energy

(1)

Energy in Foods

(1)

Diet and Health

(1)

From Research Study to Headline

(1)

Publishing Experimental Results

(1)

From Journals to the Public

(1)

Sorting Facts and Fallacies in the Media

(3)

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

(42)

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

(2)

FYI: MyPlate: Foods, Serving Sizes, and Tips

(3)

Canada's Guidelines for Healthy Eating

(1)

Using MyPlate or Canada's Food Guide in Diet Planning

(2)

Physical Activity Guidelines for Americans

(1)

FYI: Portion Distortion

(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

(2)

Nutrition Facts Panel

(1)

Daily Values

(1)

Nutrient Content Claims

(1)

Health Claims

(1)

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

(1)

References

(2)

Chapter 3 Carbohydrates

(32)

What Are Carbohydrates?

(1)

Simple Carbohydrates: Monosaccharides and Disaccharides

(1)

Monosaccharides: The Single Sugars

(1)

Disaccharides: The Double Sugars

(1)

Complex Carbohydrates

(1)

Oligosaccharides

(1)

Polysaccharides

(2)

Cellulose

(1)

Hemicelluloses

(1)

Pectins

(1)

Gums and Mucilages

(1)

Lignins

(1)

B-Glucans

(1)

Chitin and Chitosan

(1)

Carbohydrate Digestion and Absorption

(1)

Digestion

(1)

Absorption

(2)

Carbohydrates in the Body

(1)

Normal Use of Glucose

(1)

Regulating Blood Glucose Levels

(1)

Inadequate Regulation of Blood Glucose Levels: Diabetes Mellitus

(1)

Carbohydrates in the Diet

(1)

Recommendations for Carbohydrate Intake

(1)

Current Consumption

(1)

Choosing Carbohydrates Wisely

(1)

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

(3)

Moderating Added Sugar Intake

(1)

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

(3)

Carbohydrates and Health

(1)

Sugar and Dental Caries

(1)

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

(1)

FYI: Unfounded Claims Against Sugars

(1)

Fiber and Obesity

(1)

Fiber and Type 2 Diabetes

(1)

Fiber and Cardiovascular Disease

(1)

Fiber and Gastrointestinal Disorders

(1)

Negative Health Effects of Excess Fiber

(3)

Learning Portfolio

(1)

Key Terms

(1)

Study Points

(1)

Study Questions

(1)

Try This

(1)

References

(2)

Chapter 4 Spotlight on Alcohol

100

(94)

Alcohol: Is It a Nutrient?

102

(1)

Alcohol and Its Sources

102

(1)

Alcohol Absorption and Metabolism

103

(1)

Clearing Alcohol from the Blood

104

(1)

The Morning After

104

(1)

Treating a Hangover

105

(1)

Individual Differences in Responses to Alcohol

106

(1)

When Alcohol Becomes a Problem

107

(1)

Alcohol in the Brain and the Nervous System

107

(2)

Alcohol's Effect on the Gastrointestinal System

109

(1)

Alcohol and the Liver

109

(1)

FYI: Myths About Alcohol

109

(1)

FYI: Changing the Culture of Campus Drinking

110

(2)

Fetal Alcohol Syndrome

112

(1)

Does Alcohol Have Benefits?

113

(58)

The Amino Acid Pool and Protein Turnover

171

(1)

Protein and Nitrogen Excretion

172

(1)

Nitrogen Balance

172

(1)

Proteins in the Diet

172

(1)

Recommended Intakes of Protein

172

(2)

Protein Consumption

174

(2)

Protein Quality

176

(1)

Evaluating Protein Quality and Digestibility

177

(1)

Estimating Your Protein Intake

178

(1)

Proteins and Amino Acids Supplements

178

(1)

Plant-Based Diets and Vegetarian Eating Patterns

178

(1)

Why People Become Vegetarians

179

(1)

Types of Vegetarians

179

(1)

Health Benefits of Plant-Based Diets

179

(1)

Health Risks of Plant-Based Diets

180

(1)

Dietary Recommendations for Vegetarians

180

(2)

FYI: High-Protein Plant Foods

182

(2)

The Health Effects of Too Little or Too Much Protein

184

(1)

Protein-Energy Malnutrition

184

(1)

FYI: High-Protein Diets and Supplements

185

(1)

Excess Dietary Protein

186

(3)

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

189

(2)

Learning Portfolio

191

(1)

Key Terms

191

(1)

Study Points

191

(1)

Study Questions

191

(1)

The Vegan Challenge

191

(1)

Getting Personal

192

(1)

References

192

(2)

Chapter 5 Spotlight on Digestion and Absorption

194

(10)

Putting It All Together: Digestion and Absorption

195

(1)

Mouth

195

(1)

Stomach

195

(1)

Nutrient Digestion in the Stomach

195

(1)

Nutrient Absorption in the Stomach

196

(1)

Small Intestine

196

(1)

Nutrient Digestion in the Small Intestine

197

(1)

Absorptive Structures of the Small Intestine

198

(1)

Nutrient Absorption in the Small Intestine

198

(1)

The Large Intestine

199

(1)

Digestion in the Large Intestine

199

(1)

Nutrient Absorption in the Large Intestine

199

(1)

Gut Microbiota

200

(2)

Learning Portfolio

202

(1)

Key Terms

202

(1)

Study Points

202

(1)

References

203

(1)

Chapter 6 Energy Balance and Weight Management

204

(68)

Energy In

206

(1)

Regulation of Food Intake

206

(1)

Control by Committee

207

(4)

Energy Out: Fuel Uses

211

(1)

Major Components of Energy Expenditure

212

(3)

The Measurement of Energy Expenditure

215

(2)

Estimating Total Energy Expenditure

217

(1)

DRIs for Energy: Estimated Energy Requirements

218

(1)

FYI: How Many Calories Do I Burn?

219

(1)

Body Composition: Understanding Fatness and Weight

219

(1)

Assessing Body Weight

219

(2)

Assessing Body Fatness

221

(2)

Body Fat Distribution

223

(1)

Weight Management

224

(1)

The Perception of Weight

224

(1)

What Goals Should I Set?

225

(1)

Adopting a Healthy Weight-Management Lifestyle

226

(1)

Diet and Eating Habits

227

(1)

Going Green: Salad Days

228

(2)

Physical Activity

230

(1)

Thinking and Emotions

231

(2)

Weight-Management Approaches

233

(1)

FYI: Behaviors That Will Help You Manage Your Weight

234

(2)

FYI: The Obesity Crisis

236

(4)

Attainable Long-Term Weight Loss

240

(1)

Underweight

241

(1)

Causes and Assessment

241

(1)

Weight-Gain Strategies

242

(2)

Learning Portfolio

244

(1)

Key Terms

244

(1)

Study Points

244

(1)

Study Questions

244

(1)

Try This

245

(1)

References

246

(2)

Spotlight on Eating Disorders

248

(2)

The Eating Disorder Continuum

250

(1)

Body Image

250

(1)

Eating Disorders Defined

251

(1)

Health Consequences of Eating Disorders

252

(1)

Prevalence of Eating Disorders

252

(1)

No Simple Causes

253

(1)

The Cultural-Psychological Interaction

253

(1)

Biological Factors

254

(1)

FYI: Exploring the Connection Between Negative Affect and Eating Disorders

255

(1)

A Closer Look at Anorexia Nervosa

255

(1)

Warning Signs of Anorexia Nervosa

255

(1)

Treatment for Anorexia Nervosa

256

(2)

A Closer Look at Bulimia Nervosa

258

(1)

Warning Signs of Bulimia Nervosa

258

(2)

FYI: Diary of an Eating Disorder

260

(1)

Treatment for Bulimia Nervosa

260

(1)

A Closer Look at Binge-Eating Disorder

261

(1)

Warning Signs of Binge-Eating Disorder

261

(1)

Treatment for Binge-Eating Disorder

261

(1)

Eating Disorders: Specific Populations

262

(1)

Males: An Overlooked Population

262

(1)

Adolescents

263

(1)

Athletes

263

(3)

Combating Eating Disorders

266

(3)

Learning Portfolio

269

(1)

Key Terms

269

(1)

Study Points

269

(1)

Study Questions

269

(1)

Try This

270

(1)

References

270

(2)

Chapter 7 Vitamins

272

(82)

Understanding Vitamins

273

(1)

Characteristics of Vitamins

274

(1)

Fat-Soluble vs. Water-Soluble Vitamins

274

(1)

Storage and Toxicity

275

(1)

Vitamins in Foods

275

(1)

Fat-Soluble Vitamins

276

(1)

Vitamin A and Carotenoids

276

(1)

Forms of Vitamin A

277

(1)

Storage and Transport of Vitamin A

277

(1)

Functions of Vitamin A

277

(1)

Dietary Recommendations for Vitamin A

277

(2)

Sources of Vitamin A

279

(1)

Vitamin A Deficiency

280

(1)

Vitamin A Toxicity

280

(1)

The Carotenoids

281

(2)

Vitamin D

283

(1)

Forms and Formation of Vitamin D

284

(1)

Functions of Vitamin D

284

(1)

Dietary Recommendations for Vitamin D

284

(2)

Sources of Vitamin D

286

(1)

Vitamin D Deficiency

287

(2)

Vitamin D Toxicity

289

(1)

Vitamin E

289

(1)

Forms of Vitamin E

289

(1)

Functions of Vitamin E

289

(1)

Dietary Recommendations for Vitamin E

290

(1)

Sources of Vitamin E

290

(1)

Vitamin E Deficiency

291

(1)

Vitamin E Toxicity

291

(1)

Vitamin K

291

(1)

Functions of Vitamin K

292

(1)

Dietary Recommendations for Vitamin K

292

(1)

Sources of Vitamin K

292

(1)

Vitamin K Deficiency

292

(1)

Vitamin K Toxicity

293

(2)

Water Soluble Vitamins

295

(1)

FYI: Enrichment and Fortification

296

(1)

Thiamin

297

(1)

Functions of Thiamin

297

(1)

Dietary Recommendations for Thiamin

297

(1)

Sources of Thiamin

297

(1)

Thiamin Deficiency

298

(1)

Thiamin Toxicity

299

(1)

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

299

(1)

Riboflavin

300

(1)

Functions of Riboflavin

300

(1)

Dietary Recommendations for Riboflavin

300

(1)

Sources of Riboflavin

300

(1)

Riboflavin Deficiency

301

(1)

Riboflavin Toxicity

301

(1)

Niacin

302

(1)

Functions of Niacin

302

(1)

Dietary Recommendations for Niacin

302

(1)

Sources of Niacin

302

(1)

Niacin Deficiency

302

(1)

Niacin Toxicity and Medicinal Uses of Niacin

303

(1)

Pantothenic Acid

304

(1)

Functions of Pantothenic Acid

304

(1)

Dietary Recommendations for Pantothenic Acid

304

(1)

Sources of Pantothenic Acid

304

(1)

Pantothenic Acid Deficiency

304

(1)

Pantothenic Acid Toxicity

305

(1)

Biotin

305

(1)

Functions of Biotin

305

(1)

Dietary Recommendations for Biotin

305

(1)

Sources of Biotin

306

(1)

Biotin Deficiency

306

(1)

Biotin Toxicity

306

(1)

Vitamin B6

306

(1)

Functions of Vitamin B6

306

(1)

Vitamin B6, Folate, and Heart Disease

306

(1)

Dietary Recommendations for Vitamin B6

307

(1)

Sources of Vitamin B6

307

(1)

Vitamin B6 Deficiency

307

(1)

Vitamin B6 Toxicity and Medicinal Uses of Vitamin B6

307

(1)

Folate

308

(1)

Functions of Folate

309

(1)

Dietary Recommendations for Folate

309

(1)

Sources of Folate

309

(1)

Folate Deficiency

310

(1)

Folate Toxicity

311

(1)

Vitamin B12

312

(1)

Functions of Vitamin B12

312

(1)

Absorption of Vitamin B12

312

(1)

Dietary Recommendations for Vitamin B12

312

(1)

Sources of Vitamin B12

312

(1)

Vitamin B12 Deficiency

313

(1)

Vitamin B12 Toxicity

314

(1)

Vitamin C

315

(1)

Functions of Vitamin C

315

(1)

Dietary Recommendations for Vitamin C

316

(1)

Sources of Vitamin C

316

(1)

Vitamin C Deficiency

317

(1)

Vitamin C Toxicity

317

(1)

Choline: A Vitamin-like Compound

317

(1)

Bogus Vitamins

318

(1)

Learning Portfolio

319

(1)

Key Terms

319

(1)

Study Points

319

(1)

Study Questions

320

(1)

Try This

320

(1)

Getting Personal

320

(1)

Try This

321

(1)

References

321

(5)

Spotlight on Dietary Supplements and Functional Foods

326

(1)

Dietary Supplements: Vitamins and Minerals

327

(2)

Moderate Supplementation

329

(1)

Megadoses in Conventional Medical Management

329

(2)

Megadosing Beyond Conventional Medicine: Orthomolecular Nutrition

331

(1)

Drawbacks of Megadoses

331

(1)

Dietary Supplements: Natural Health Products

332

(1)

Helpful Herbs, Harmful Herbs

333

(2)

Other Dietary Supplements

335

(1)

Dietary Supplements in the Marketplace

336

(1)

The FTC and Supplement Advertising

336

(1)

The FDA and Supplement Regulation

336

(1)

Supplement Labels

337

(1)

Canadian Regulations

338

(1)

Choosing Dietary Supplements

338

(1)

FYI: Shopping for Supplements

339

(1)

Fraudulent Products

340

(1)

Functional Foods

341

(1)

Phytochemicals Make Foods Functional

341

(4)

Foods Enhanced with Functional Ingredients and Additives

345

(1)

Regulatory Issues for Functional Foods

346

(1)

Health Claims for Functional Foods

346

(1)

Structure/Function Claims for Functional Foods

347

(1)

Strategies for Functional Food Use

347

(2)

FY): Defining Complementary and Integrative Health: How Does Nutrition Fit?

349

(2)

Learning Portfolio

351

(1)

Key Terms

351

(1)

Study Points

351

(1)

Study Questions

351

(1)

Try This

352

(1)

References

352

(2)

Chapter 8 Water and Minerals

354

(50)

Water: The Essential Ingredient for Life

355

(1)

Functions of Water

356

(1)

Electrolytes and Water: A Delicate Equilibrium

356

(1)

Intake Recommendations: How Much Water Is Enough?

357

(1)

Water Excretion: Where Does the Water Go?

358

(1)

Water Balance

358

(1)

Alcohol, Caffeine, and Common Medications Affect Fluid Balance

359

(1)

Dehydration

359

(1)

Water Intoxication

360

(1)

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

360

(2)

Major Minerals

362

(1)

Sodium

362

(1)

Functions of Sodium

362

(2)

Hypertension

364

(1)

Potassium

364

(1)

Functions of Potassium

364

(1)

Dietary Recommendations for Potassium

365

(1)

Sources of Potassium

365

(1)

Impact of Low Potassium Intake

365

(1)

Chloride

366

(1)

Functions of Chloride

366

(1)

Dietary Recommendations for Chloride

366

(1)

Sources of Chloride

366

(1)

Calcium

367

(1)

Functions of Calcium

367

(1)

Regulation of Blood Calcium

368

(1)

Dietary Recommendations for Calcium

369

(1)

Sources of Calcium

370

(1)

Calcium Absorption

370

(1)

Osteoporosis

370

(1)

FYI: Calcium Supplements: Are They Right for You?

371

(1)

Phosphorus

372

(1)

Functions of Phosphorus

372

(1)

Dietary Recommendations for Phosphorus

373

(1)

Sources of Phosphorus

373

(1)

Magnesium

374

(1)

Functions of Magnesium

374

(1)

Dietary Recommendations for Magnesium

374

(1)

Sources of Magnesium

374

(1)

Sulfur

375

(2)

Trace Minerals

377

(1)

Why Are Trace Minerals Important?

377

(1)

Other Characteristics of Trace Minerals

377

(1)

Iron

377

(1)

Functions of Iron

377

(1)

Regulation of Iron in the Body

378

(4)

Dietary Recommendations for Iron

382

(1)

Sources of Iron

383

(1)

Iron Deficiency and Measurement of Iron Status

384

(1)

Iron Toxicity

385

(1)

Zinc

385

(1)

Functions of Zinc

385

(1)

Regulation of Zinc in the Body

386

(1)

Dietary Recommendations for Zinc

387

(1)

Sources of Zinc

387

(1)

Zinc Deficiency

387

(1)

Zinc Toxicity

388

(1)

FYI: Zinc and the Common Cold

388

(1)

Selenium

389

(1)

Functions of Selenium

389

(1)

Dietary Recommendations for Selenium

389

(1)

Sources of Selenium

389

(1)

Selenium Deficiency

389

(1)

Selenium Toxicity

389

(1)

Iodine

390

(1)

Functions of Iodine

390

(1)

Dietary Recommendations for Iodine

390

(1)

Sources of Iodine

390

(1)

Iodine Deficiency

391

(1)

Iodine Toxicity

392

(1)

Copper

392

(1)

Functions of Copper

392

(1)

Dietary Recommendations and Food Sources for Copper

393

(1)

Copper Deficiency

393

(1)

Copper Toxicity

393

(1)

Manganese

393

(1)

Functions of Manganese

394

(1)

Dietary Recommendations and Food Sources for Manganese

394

(1)

Manganese Deficiency

394

(1)

Manganese Toxicity

394

(1)

Fluoride

395

(1)

Functions of Fluoride

395

(1)

Dietary Recommendations for Fluoride

395

(1)

Sources of Fluoride

395

(1)

Fluoride Deficiency, Toxicity, and Pharmacologic Applications

396

(1)

Chromium

397

(1)

Functions of Chromium

397

(1)

Dietary Recommendations and Food Sources for Chromium

397

(1)

Chromium Deficiency

397

(1)

Chromium Toxicity

397

(1)

FYI: Chromium, Exercise, and Body Composition

398

(1)

Molybdenum

398

(1)

Dietary Recommendations and Food Sources for Molybdenum

398

(1)

Molybdenum Deficiency and Toxicity

398

(1)

Learning Portfolio

399

(1)

Key Terms

399

(1)

Study Points

399

(1)

Study Questions

400

(1)

Try This

400

(1)

References

401

(3)

Chapter 9 Life Cycle Nutrition

404

(50)

Pregnancy

405

(1)

Nutrition Before Conception

405

(2)

Physiology of Pregnancy

407

(1)

Maternal Weight Gain

408

(1)

Energy and Nutrition During Pregnancy

408

(1)

Nutrients to Support Pregnancy

409

(1)

Food Choices for Pregnant Women

410

(1)

FYI: Follow Food Safety Recommendations

411

(1)

Substance Use and Pregnancy Outcome

411

(2)

Lactation

413

(1)

Breastfeeding Trends

413

(1)

Physiology of Lactation

413

(1)

Nutrition for Breastfeeding Women

414

(1)

Practices to Avoid During Lactation

415

(1)

Benefits of Breastfeeding

416

(1)

Contraindications to Breastfeeding

417

(1)

Resources for Pregnant and Lactating Women and Their Children

417

(1)

Infancy

417

(1)

Infant Growth and Development

417

(1)

Energy and Nutrient Needs During Infancy

418

(2)

Newborn Breastfeeding

420

(1)

Alternative Feeding: Infant Formula

420

(1)

Breast Milk or Formula: How Much Is Enough?

420

(1)

Feeding Technique

421

(1)

Introduction of Solid Foods into the Infant's Diet

421

(1)

Developmental Readiness for Solid Foods

421

(1)

FYI: Developmental Readiness for Beginning to Eat Solid Foods

422

(2)

FYI: Fruit Juices and Drinks

424

(1)

Childhood

425

(1)

Energy and Nutrient Needs During Childhood

425

(1)

Influences on Childhood Food Habits and Intake

426

(1)

FYI: Food Hypersensitivities and Allergies

427

(1)

Nutritional Concerns of Childhood

428

(2)

Adolescence

430

(1)

Physical Growth and Development

430

(1)

Nutrient Needs of Adolescents

431

(2)

Nutrition-Related Concerns for Adolescents

433

(1)

Staying Young While Growing Older

434

(1)

Weight and Body Composition

434

(1)

Physical Activity

434

(2)

Immunity

436

(1)

Taste and Smell

437

(1)

Gastrointestinal Changes

437

(1)

Nutrient Needs of the Mature Adult

437

(1)

Energy

438

(1)

Protein

438

(1)

Carbohydrate

439

(1)

Fat

439

(1)

Water

439

(1)

Vitamins and Minerals

439

(2)

To Supplement or Not to Supplement

441

(1)

Nutrition-Related Concerns of Mature Adults

441

(1)

Drug--Drug and Drug--Nutrient Interactions

442

(1)

Depression

443

(1)

Anorexia of Aging

443

(1)

Arthritis

443

(1)

Bowel and Bladder Regulation

443

(1)

Dental Health

444

(1)

Vision Problems

444

(1)

Osteoporosis

444

(1)

Alzheimer Disease

445

(1)

Overweight and Obesity

446

(1)

Learning Portfolio

447

(1)

Key Terms

447

(1)

Study Points

447

(1)

Study Questions

448

(1)

Try This

448

(1)

References

449

(5)

Chapter 10 Diet and Health

454

(34)

Nutrition and Disease

455

(1)

Healthy People 2030

456

(1)

Health Disparities

456

(1)

Obesity, Physical Inactivity, and Chronic Disease

456

(1)

Weight Bias and Stigma

457

(1)

Dietary Components and Cardiometabolic Disease

457

(1)

Genetics and Disease

457

(1)

Cardiovascular Disease

458

(1)

The Cardiovascular System and Cardiovascular Disease

459

(1)

What Is Atherosclerosis?

459

(1)

Heart-Healthy Living: Dietary and Lifestyle Factors

460

(6)

Putting It All Together

466

(1)

Hypertension

466

(1)

What Is Blood Pressure?

466

(1)

What Is Hypertension?

467

(1)

Stress and Hypertension

467

(1)

Risk Factors for Hypertension

468

(1)

Dietary and Lifestyle Factors for Reducing Hypertension

468

(1)

Putting It All Together

469

(1)

Cancer

470

(1)

What Is Cancer?

470

(1)

Risk Factors for Cancer

470

(2)

Dietary and Lifestyle Factors for Reducing Cancer Risk

472

(3)

Putting It All Together

475

(1)

Diabetes Mellitus

475

(1)

What Is Diabetes?

475

(3)

Low Blood Glucose Levels: Hypoglycemia

478

(1)

Risk Factors for Diabetes

479

(1)

Dietary and Lifestyle Factors for Reducing Diabetes Risk

479

(1)

Management of Diabetes

480

(1)

Nutrition

480

(1)

Putting It All Together

481

(1)

Metabolic Syndrome

481

(3)

Learning Portfolio

484

(1)

Key Terms

484

(1)

Study Points

484

(1)

Study Questions

484

(1)

Try This

484

(1)

References

485

(3)

Chapter 11 Sports Nutrition: Eating for Peak Performance

488

(32)

Physical Activity to Improve Health

489

(2)

Exercise Intensity

491

(1)

Muscle-Strengthening Exercises

491

(1)

Flexibility and Neuromotor Exercises

491

(1)

Some Is Better Than None

492

(1)

Energy Systems, Muscles, and Physical Performance

493

(2)

Glycogen Depletion

495

(1)

Endurance Training

495

(1)

Muscles and Muscle Fibers

496

(2)

Optimal Nutrition for Exercise Performance

498

(1)

Before: Fuel and Hydration

498

(1)

During: Slowing Fluid and Energy Losses

498

(1)

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

498

(1)

Nutrition for the Competitive Athlete

499

(1)

Fluid Needs During Heavy Exertion

499

(1)

Hydration

500

(1)

Muscle Cramps

501

(1)

FYI: When Are Sports Drinks Recommended?

501

(1)

Energy Intake and Exercise

502

(1)

Carbohydrate and Exercise

502

(1)

Pre-exercise Carbohydrate Intake

503

(1)

Carbohydrate Intake During Exercise

504

(1)

Postexercise Carbohydrate Intake

504

(1)

Dietary Fat and Exercise

504

(1)

Fat Intake and the Athlete

505

(1)

Protein and Exercise

505

(1)

Protein Recommendations for Athletes

505

(1)

Timing Protein Intake with Exercise

505

(1)

Optimal Protein Sources for Athletes

506

(1)

Dangers of High Protein Intake

506

(1)

Vitamins, Minerals, and Athletic Performance

506

(1)

B Vitamins

506

(1)

FYI: Nutrition Periodization: Tailoring Nutrition Intake to Exercise Goals

507

(1)

Calcium

508

(1)

Iron

508

(1)

Vitamin D

509

(1)

Other Trace Minerals

509

(1)

The Vegetarian Athlete

509

(1)

Nutrition Needs of Young Athletes

510

(1)

Nutrition Supplements and Ergogenic Aids

510

(1)

Concerns About Supplements and Ergogenic Aids

511

(2)

Weight and Body Composition

513

(1)

Weight Gain: Build Muscle, Lose Fat

513

(1)

Weight Loss: The Panacea for Optimal Performance?

514

(1)

Weight Loss: Negative Consequences for the Competitive Athlete?

514

(3)

Learning Portfolio

517

(1)

Key Terms

517

(1)

Study Points

517

(1)

Study Questions

518

(1)

Try This

518

(1)

References

518

(2)

Chapter 12 Food Safety and Technology

520

Food Safety

522

(1)

Harmful Substances in Foods

522

(5)

FYI: Food Safety and SARS-CoV-2

527

(6)

Keeping Food Safe

533

(1)

Going Green: Ocean Pollution and Mercury Poisoning

534

(4)

FYI: Safe Food Practices

538

(1)

Who Is at Increased Risk for Foodborne Illness?

539

(1)

A Final Word on Food Safety

540

(1)

Food Technology

540

(1)

Food Preservation

540

(2)

Genetically Engineered Foods

542

(1)

A Short Course in Plant Genetics

542

(3)

Genetically Engineered Foods: An Unstoppable Experiment?

545

(1)

Benefits of Genetic Engineering

546

(1)

Risks

547

(1)

Regulation

547

(3)

Learning Portfolio

550

(1)

Key Terms

550

(1)

Study Points

550

(1)

Study Questions

551

(1)

Try This

551

(1)

Getting Personal

551

(1)

References

552

(2)

Spotlight on Hunger: The Faces of Global Malnutrition

554

(1)

Malnutrition in the United States

555

(1)

The Face of American Malnutrition

555

(1)

Prevalence and Distribution

556

(3)

Public Health Pandemics

559

(1)

Attacking Hunger in America

560

(1)

FYI: Hungry and Homeless

561

(2)

Malnutrition in the Developing World

563

(1)

The World Food Equation

564

(1)

The Fight Against Global Hunger

565

(1)

Social and Economic Factors

565

(2)

Political Disruptions

567

(1)

Agriculture and Environment: A Tricky Balance

568

(1)

Environmental Degradation

568

(1)

Malnutrition: Its Nature, Its Victims, and Its Eradication

569

(1)

FYI: Tough Choices

570

(2)

Learning Portfolio

572

(1)

Key Terms

572

(1)

Study Points

572

(1)

Study Questions

572

(1)

Try This

573

(1)

References

573

(3)

Appendix A Dietary Reference Intakes

576

(4)

Glossary

580

(14)

Index

594

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.

Nutrition Essentials: Practical Applications [Minkštas viršelis]

Paskyra ir nustatymai

Paieška

Ieškoti duomenų bazėje

Patikslinti paiešką

Temos Temos anglų kalba

Pasirinkti pirkinių krepšelį