Wardlaw's contemporary nutrition : a functional approach.

Description

Cover Wardlaw's Contemporary Nutrition Brief Contents About the Authors Acknowledgements Contents Part One: Nutrition: A Key to Health Chapter 1 Nutrition, Food Choices, and Health 1.1 Why Do You Choose the Food You Eat? 1.2 How Is Nutrition Connected to Good Health? 1.3 What Are the Classes and Sources of Nutrients? 1.4 What Math Concepts Will Aid Your Study of Nutrition? 1.5 How Do We Know What We Know About Nutrition? 1.6 What Is the Current State of the North American Diet and Health? 1.7 What Can You Expect from Good Nutrition and a Healthy Lifestyle? 1.8 Nutrition and Your Health: Eating Well in College Case Study: Typical College Student Chapter 2 Designing a Healthy Dietary Pattern 2.1 A Food Philosophy That Works 2.2 Dietary and Physical Activity Guidelines 2.3 MyPlate—A Menu-Planning Tool 2.4 States of Nutritional Health 2.5 Measuring Your Nutritional State 2.6 Specific Nutrient Standards and Recommendations 2.7 Evaluating Nutrition Information 2.8 Nutrition and Your Health: Food Labels and Diet Planning Case Study: Using the Nutrition Facts Label to Make Food Choices Chapter 3 The Human Body: A Nutrition Perspective 3.1 Nutrition’s Role in Human Physiology 3.2 The Cell: Structure, Function, and Metabolism 3.3 Body Systems 3.4 Cardiovascular System and Lymphatic System 3.5 Urinary System 3.6 Nervous System 3.7 Endocrine System 3.8 Immune System 3.9 Digestive System 3.10 Nutrient Storage Capabilities 3.11 Nutrition and Genetics 3.12 Nutrition and Your Health: Common Problems with Digestion Case Study: Gastroesophageal Reflux Disease Part Two: Energy Nutrients and Energy Balance Chapter 4 Carbohydrates 4.1 Carbohydrates—Our Most Important Energy Source 4.2 Forms of Carbohydrates 4.3 Carbohydrates in Foods 4.4 Making Carbohydrates Available for Body Use Case Study: Problems with Milk Intake 4.5 Putting Carbohydrates to Work in the Body 4.6 Carbohydrate Needs 4.7 Nutrition and Your Health: Diabetes—When Blood Glucose Regulation Fails Chapter 5 Lipids 5.1 Lipids: Common Properties 5.2 Lipids: Triglycerides, Phospholipids, and Sterols 5.3 Fats and Oils in Foods 5.4 Making Lipids Available for Body Use 5.5 Carrying Lipids in the Bloodstream 5.6 Roles of Lipids in the Body 5.7 Recommendations for Fat Intake Case Study: Planning a Heart-Healthy Diet 5.8 Nutrition and Your Health: Lipids and Cardiovascular Disease Chapter 6 Proteins 6.1 Amino Acids—Building Blocks of Proteins 6.2 Protein Synthesis and Organization 6.3 Protein in Foods 6.4 Protein Digestion and Absorption 6.5 Putting Proteins to Work in the Body 6.6 Protein Needs 6.7 Does Eating a High-Protein Diet Harm You? 6.8 Protein-Calorie Malnutrition 6.9 Nutrition and Your Health: Vegetarian and Plant-Based Dietary Patterns Case Study: Planning a Vegetarian Dietary pattern Chapter 7 Energy Balance and Weight Control 7.1 Energy Balance 7.2 Determination of Energy Use by the Body 7.3 Assessing Healthy Body Weight 7.4 Why Some People Are Obese—Nature Versus Nurture 7.5 Treatment of Overweight and Obesity 7.6 Control of Calorie Intake Is Essential for Weight Management 7.7 Regular Physical Activity Promotes Weight Loss and Maintenance of a Healthy Weight 7.8 Behavioral Strategies for Weight Management 7.9 Professional Help for Weight Loss 7.10 Treatment of Underweight 7.11 Nutrition and Your Health: Popular Diets—Cause for Concern Case Study: Choosing a Weight-Loss Program Part Three: Vitamins, Minerals, and Water Chapter 8 Overview of Micronutrients and Phytochemicals 8.1 Vitamins: Vital Dietary Components 8.2 Minerals: Essential Elements for Health Case Study: Getting the Most Nutrition from Your Food 8.3 The Functional Roles of Micronutrients 8.4 Phytochemicals 8.5 Nutrition and Your Health: Dietary Supplements—Who Needs Them? Chapter 9 Fluid and Electrolyte Balance 9.1 Water: Essential to Human Life 9.2 The Water Balancing Act 9.3 Electrolytes Regulate Fluid Balance 9.4 Electrolytes Are Essential for Nerve Impulse Transmission 9.5 Electrolytes Maintain Acid-Base Balance 9.6 Sodium 9.7 Potassium 9.8 Chloride 9.9 Nutrition and Your Health: Minerals and Hypertension Case Study: Focus On The Positive Chapter 10 Nutrients Involved in Body Defenses 10.1 Defending the Body Against Pathogens 10.2 Protecting the Body from Oxidative Damage 10.3 Vitamin A (Retinoids) and Carotenoids 10.4 Vitamin C (Ascorbic Acid) 10.5 Vitamin E (Tocopherols) 10.6 Selenium Case Study: Choosing a Dietary Supplement 10.7 Zinc 10.8 Antioxidant Phytochemicals 10.9 Probiotics and the Immune System 10.10 Nutrition and Your Health:Nutrition and Cancer Chapter 11 Nutrients Involved in Bone Health 11.1 Bone Physiology 11.2 Factors That Influence Bone Health 11.3 Calcium 11.4 Phosphorus 11.5 Vitamin D (Calciferol or Calcitriol) 11.6 Magnesium 11.7 Fluoride 11.8 Other Nutrients Involved in Bone Health 11.9 Osteoporosis Case Study: Worried About Grandma 11.10 Bone Health Assessment 11.11 Nutrition and Your Health: Bone Health Without Dairy Chapter 12 Micronutrient Function in Energy Metabolism 12.1 The Roles of B Vitamins in Energy Metabolism 12.2 Thiamin (Vitamin B-1) 12.3 Riboflavin (Vitamin B-2) Case Study: Deficiency from a Vegan and Gluten-Free Diet? 12.4 Niacin (Vitamin B-3) 12.5 Pantothenic Acid (Vitamin B-5) 12.6 Vitamin B-6 (Pyridoxine) 12.7 Biotin (Vitamin B-7) 12.8 Iodine 12.9 Chromium 12.10 Other Trace Minerals Involved in Energy Metabolism 12.11 Nutrition and Your Health: Choline: The Newest Vitamin? Chapter 13 Nutrients That Support Blood and Brain Health 13.1 Blood Cell Synthesis 13.2 Hemostasis and Vitamin K 13.3 Folate (Vitamin B-9) 13.4 Vitamin B-12 (Cobalamin or Cyanocobalamin) 13.5 Iron 13.6 Copper Case Study: Anemia 13.7 Nutrition and Your Health: Brain Health: Food for Thought Part Four: Nutrition: Beyond the Nutrients Chapter 14 Nutrition: Fitness and Sports 14.1 An Introduction to Physical Fitness 14.2 Achieving and Maintaining Physical Fitness 14.3 Energy Sources for Exercising Muscles 14.4 Tailoring Nutrient Recommendations for Athletes 14.5 Specialized Advice for Endurance, Strength, and Power Athletes Case Study: Planning a Training Diet 14.6 Nutrition and Your Health: Ergogenic Aids and Athletic Performance Chapter 15 Eating Disorders 15.1 From Ordered to Disordered Eating Habits 15.2 Anorexia Nervosa Case Study: Eating Disorders—Steps to Recovery 15.3 Bulimia Nervosa 15.4 Binge-Eating Disorder 15.5 Other Eating Disorders 15.6 Additional Disordered Eating Patterns 15.7 Prevention of Eating Disorders 15.8 Nutrition and Your Health: Eating Disorder Reflections Chapter 16 Undernutrition Throughout the World 16.1 World Hunger: A Crisis of Nutrition Security 16.2 Undernutrition in the United States 16.3 Undernutrition in the Developing World 16.4 Reducing Undernutrition in the Developing World 16.5 Nutrition and Your Health: Undernutrition at Critical Life Stages Case Study: Undernutrition During Childhood Chapter 17 Safety of Our Food Supply 17.1 Food Safety: Setting the Stage 17.2 Food Preservation—Past, Present, and Future 17.3 Foodborne Illness Caused by Microorganisms 17.4 Food Additives 17.5 Natural Substances in Foods That Can Cause Illness 17.6 Environmental Contaminants in Food 17.7 Food Production Choices 17.8 Nutrition and Your Health: Preventing Foodborne Illness Case Study: Preventing Foodbourne Illness at Gatherings Part Five: Nutrition: A Focus on Life Stages Chapter 18 Nutrition During Pregnancy and Breastfeeding 18.1 Nutrition and Fertility 18.2 Prenatal Growth and Development 18.3 Success in Pregnancy 18.4 Increased Nutrient Needs to Support Pregnancy Case Study: Eating for Two 18.5 Eating Pattern for Pregnant Women 18.6 Physiological Changes of Concern During Pregnancy 18.7 Breastfeeding 18.8 Nutrition and Your Health: Preventing Birth Defects Chapter 19 Nutrition from Infancy Through Adolescence 19.1 Assessing Growth 19.2 Infant Nutritional Needs 19.3 Guidelines for Infant Feeding Case Study: Undernutrition during infancy 19.4 Toddlers and Preschool Children: Nutrition Concerns 19.5 School-Age Children: Nutrition Concerns 19.6 Teenage Years: Nutrition Concerns 19.7 Nutrition and Your Health: Food Allergies and Intolerances Chapter 20 Nutrition During Adulthood 20.1 The Graying of North America 20.2 Nutrient Needs During Adulthood 20.3 Factors Related to Nutritional Status of Adults 20.4 Ensuring a Healthful Diet for the Adult Years Case Study: Dietary Assistance for an Older Adult 20.5 Nutrition and Your Health: Nutrition Implications of Alcohol Consumption Appendix A Daily Values Used on Food Labels Appendix B Diabetes Menu-Planning Tools Appendix C Dietary Assessment Appendix D Chemical Structures Important in Nutrition Appendix E Sources of Nutrition Information Appendix F English-Metric Conversions and Metric Units Glossary Index