Nutrition For Dummies

Description

Thank goodness for Libraries! I borrowed this book to read/flip through it to figure out if I wanted to purchase it for my personal library. I'm going to have to pass on this one mainly because, I felt, the author was writing as if the reader really is a "dummy" and does not know anything about nutrition, and I mean anything. We all have learned some basic information about nutrition so we're not all idiots. From a purely informational standpoint, there is some good stuff in here. But it is basic and there are other books out there that are way more interesting and informative than this one. (I'm learning that I'm not a big fan of the "Dummy" series books anyway.) Table of Contents......Page 8 Part I: The Basic Facts about Nutrition......Page 24 Nutrition Equals Life......Page 26 Finding Nutrition Facts......Page 33 Introducing the Digestive System......Page 36 Understanding How Your Body Digests Food......Page 38 Counting the Calories in Food......Page 46 How Many Calories Do You Need?......Page 49 How Much Should You Weigh?......Page 54 RDAs: Guidelines for Good Nutrition......Page 62 DRI: A Newer Nutrition Guide......Page 65 No Sale Ever Is Final......Page 71 Introducing Dietary Supplements......Page 72 Examining Why People Use Dietary Supplements......Page 73 Supplement Safety: An Iffy Proposition......Page 76 Choosing the Most Effective Supplements......Page 78 Good Reasons for Getting Nutrients from Food Rather Than Supplements......Page 81 Part II: What You Get from Food......Page 84 Looking Inside and Out: Where Your Body Puts Protein......Page 86 Packing Back the Protein: What Happens to the Proteins You Eat......Page 87 Examining Protein Types: Not All Proteins Are Created Equal......Page 89 Deciding How Much Protein You Need......Page 94 Finding the Facts about Fat Stuff......Page 98 Considering Cholesterol and You......Page 107 Checking Out Carbohydrates......Page 114 Dietary Fiber: The Non-Nutrient in Carbohydrate Foods......Page 122 Revealing the Many Faces of Alcohol......Page 130 Examining How Alcohol Beverages Are Made......Page 131 How Much Alcohol Is in That Bottle?......Page 133 Moving Alcohol through Your Body......Page 134 Alcohol and Health......Page 136 Heeding Advice from the Sages: Moderation......Page 141 Taking a Look at the Vitamins Your Body Needs......Page 142 Get Your Vitamins Here......Page 152 Too Much or Too Little: Avoiding Two Ways to Go Wrong with Vitamins......Page 158 Exceeding the RDAs: Taking Extra Vitamins as Needed......Page 161 Taking Inventory of the Minerals You Need......Page 166 Getting the Minerals You Need......Page 175 Overdoses and Underdoses: Too Much and Too Little......Page 178 Exceeding the RDAs: People who need extra minerals......Page 181 Phytochemicals Are Everywhere......Page 186 Perusing the Different Kinds of Phytochemicals......Page 187 Phorecasting the Phuture of Phytochemicals......Page 190 Investigating the Many Ways Your Body Uses Water......Page 192 Maintaining the Right Amount of Water in Your Body......Page 193 Getting the Water You Need......Page 196 Taking in Extra Water and Electrolytes As Needed......Page 197 Part III: Healthy Eating......Page 202 Understanding the Difference between Hunger and Appetite......Page 204 Refueling: The Cycle of Hunger and Satiety......Page 205 Responding to Your Environment on a Gut Level......Page 209 When Your Appetite Goes Haywire: Eating Disorders......Page 211 Tackling Taste: How Your Brain and Tongue Work Together......Page 214 Determining Deliciousness......Page 217 Changing the Menu: Adapting to Exotic Foods......Page 221 What Are Dietary Guidelines for Americans?......Page 226 Controlling Your Weight......Page 228 Making Smart Food Choices......Page 231 Okay, Now Relax......Page 236 Playing with Blocks: Basics of the Food Pyramids......Page 238 Building your own pyramid......Page 242 Understanding the Nutrition Facts Labels......Page 245 Choosing Foods with MyPyramid and the Nutrition Facts Label......Page 252 The Final Word on Diagrams and Stats......Page 253 Interpreting a Restaurant Menu......Page 254 Making Smart Menu Choices......Page 256 Discovering the Healthful Side of Fast Food......Page 259 Part IV: Food Processing......Page 264 Preserving Food: Five Methods of Processing......Page 266 Making Food Better and Better for You......Page 270 Faking It: Alternative Foods......Page 272 A Last Word: Follow That Bird......Page 275 What’s Cooking?......Page 278 Making Changes: How Cooking Affects Food......Page 284 Choosing Cookware: How Pots and Pans Affect Food......Page 289 Protecting the Nutrients in Cooked Foods......Page 294 Cold Comfort: Chilling and Freezing......Page 296 Canned Food: Keeping Out Contaminants......Page 300 Dried Food: No Life without Water......Page 302 Irradiation: A Hot Topic......Page 303 Exploring the Nature (and Science) of Food Additives......Page 306 Determining the Safety of Food Additives......Page 310 Looking Beyond Additives: Foods Nature Never Made......Page 314 Part V: Food and Medicine......Page 316 Finding Out More about Food Allergies......Page 318 Considering Foods Most Likely to Cause Allergic Reactions......Page 321 Coping with Food Allergies......Page 323 Recognizing Other Body Reactions to Food......Page 324 How Chemicals Alter Mood......Page 326 How Food Affects Mood......Page 328 Using Food to Manage Mood......Page 332 How a Food and Drug Interaction Happens......Page 334 Food Fights: Drugs versus Nutrients versus Drugs......Page 336 Avoiding Adverse Food and Drug Interactions......Page 338 Using Food to Improve a Drug’s Performance......Page 339 Defining Food as Medicine......Page 342 Examining Diets with Absolutely, Positively Beneficial Medical Effects......Page 343 Using Food to Prevent Disease......Page 344 Eating for a Better Body ( and Brain)......Page 349 Delivering Meds with Dinner......Page 350 The Last Word on Food versus Medicine......Page 351 Part VI: The Part of Tens......Page 352 U.S. Department of Agriculture Nutrient Database......Page 354 USDA Food and Nutrition Information Center (FNIC)......Page 355 U. S. Food and Drug Administration......Page 356 The American Heart Association......Page 357 The Food Allergy and Anaphylaxis Network......Page 358 American Council on Science and Health (ACSH) and the Center for Science in the Public Interest (CSPI)......Page 359 Tufts University Nutrition Navigator......Page 360 Alcohol......Page 362 Beans......Page 363 Bison......Page 364 Chocolate......Page 365 Fish......Page 366 Nuts......Page 367 White Tea......Page 368 Yogurt......Page 369 Switching to Low-Fat or No-Fat Dairy Products......Page 372 Peeling the Poultry......Page 373 Eliminating the High-Fat Ingredient......Page 374 Washing the Chopped Meat......Page 375 A......Page 376 B......Page 377 C......Page 378 D......Page 381 E......Page 383 F......Page 384 G......Page 386 H......Page 387 I......Page 388 M......Page 389 N......Page 391 O......Page 392 P......Page 393 R......Page 394 S......Page 395 T......Page 397 U,V......Page 398 W......Page 399 Y,Z......Page 400