Nutrition, 2002 Update / Edition 1

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Published in cooperation with the American Dietetic Association, this exciting new text is current, accurate, and offers balanced coverage of behavioral change and the science of nutrition. It is exceptionally student friendly, having been written for and about students. Nutrition is unique in its behavioral approach--challenging students to actively participate, not just memorize the material--closing the distance between student and text by drawing the student into each chapter with familiar experiences and choices and illuminating difficult concepts with arresting analogies and lucid and precise writing. Its approach to the science of nutrition is also innovative, presenting chemistry in an engaging, non-intimidating way, and increasing students' understanding of each nutrient molecule's structure, shape, and reactivity.
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Editorial Reviews

From The Critics
This text offers students tools for interpreting nutrition information on food labels and in the media. Student interest is maintained with case scenarios based on everyday life, and with material on issues such as ethnic diets, eating disorders, vegetarianism, fad diets, alternative nutrition, and alcohol. Material on the relationship between diet and health is incorporated throughout. Coverage of chemistry and physiological phenomena is enhanced with annotated illustrations of molecular structure, shape, and reactivity. Insel teaches psychiatry and behavioral sciences at Stanford University. Annotation c. Book News, Inc., Portland, OR (
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Product Details

  • ISBN-13: 9780763719852
  • Publisher: Jones & Barlett Learning
  • Publication date: 8/20/2001
  • Series: Nutrition Ser.
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 952
  • Product dimensions: 9.34 (w) x 11.18 (h) x 1.54 (d)

Table of Contents

Preface xvii
About the Authors xxi
Acknowledgments xxv
Chapter 1 Nutrients and Nourishment 2
Why Do We Eat the Way We Do? 4
Introducing the Nutrients 12
Applying the Scientific Process to Nutrition 18
From Research Study to Headline 23
Chapter 2 Nutrition Guidelines and Assessment 30
Linking Nutrients, Foods, and Health 32
Nutrition Assessment: Determining Nutritional Health 55
Nutrition Assessment Methods 57
Chapter 3 Digestion and Absorption 64
Taste and Smell: The Beginnings of Our Food Experience 66
The Gastrointestinal Tract 68
Overview of Digestion: Physical and Chemical Processes 69
Overview of Absorption 71
Assisting Organs 73
Putting It All Together: Digestion and Absorption 74
Regulation of Gastrointestinal Activity 83
Circulation of Nutrients 84
Influences on Digestion and Absorption 86
Nutrition and GI Disorders 88
Chapter 4 Carbohydrates 98
What Are Carbohydrates? 101
Simple Sugars: Monosaccharides and Disaccharides 101
Complex Carbohydrates 105
Carbohydrate Digestion and Absorption 108
Carbohydrates in the Body 111
Carbohydrates in the Diet 118
Carbohydrates and Health 125
Chapter 5 Lipids 134
What Are Lipids? 136
Fatty Acids Are Key Building Blocks 136
Triglycerides 142
Phospholipids 148
Sterols 150
Digestion and Absorption 153
Lipids in the Body 158
Lipids in the Diet 160
Lipids and Health 166
Chapter 6 Proteins and Amino Acids 178
Why is Protein Important? 180
Amino Acids: The Building Blocks of Protein 181
Functions of Body Proteins 184
Protein Digestion and Absorption 190
Proteins in the Body 193
Proteins in the Diet 196
The Pros and Cons of Vegetarianism 204
The Health Effects of Too Little or Too Much Protein 208
Chapter 7 Metabolism 218
Energy: Fuel for Work 220
Who Are The Key Energy Players? 224
Breakdown and Release of Energy 227
Biosynthesis and Storage 237
Regulation of Metabolism 244
Spotlight on Alcohol 256
History of Alcohol Use 258
The Chemistry and Character of Alcohol 259
Alcohol: Is It a Nutrient? 259
Formation or Production of Alcohol and Its Sources 261
Alcohol Absorption 262
Alcohol Metabolism 263
Individual Differences in Alcohol Metabolism 267
When Alcohol Becomes a Problem 268
Alcoholics and Malnutrition 274
Does Alcohol Have Benefits? 276
Chapter 8 Energy Balance, Body Composition, and Weight Management 282
Energy In 285
Energy Out: Uses of Fuel 288
Body Composition: Understanding Fatness and Weight 296
When Energy Balance Goes Awry 302
Weight Management 309
Underweight 318
Chapter 9 Fat-Soluble Vitamins 326
Understanding Vitamins 328
Vitamin A: The Retinoids 331
The Carotenoids 340
Vitamin D 344
Vitamin E 350
Vitamin K 356
Chapter 10 Water-Soluble Vitamins 366
The Water-Soluble Vitamins: Eight Bs and a C 368
The B Vitamins 369
Thiamin 369
Riboflavin 372
Niacin 374
Pantothenic Acid 377
Biotin 378
Vitamin B6 379
Folate 383
Vitamin B12 387
Vitamin C 390
Vitamin-like Compounds 392
Chapter 11 Water and Major Minerals 400
Water: The Essential Ingredient for Life 402
Intake Recommendations: How Much Water Is Enough? 405
Major Minerals 413
Sodium 414
Potassium 416
Chloride 418
Calcium 419
Phosphorus 426
Magnesium 428
Sulfur 430
Major Minerals and Health 430
Chapter 12 Trace Minerals 440
What Are Trace Elements? 442
Iron 444
Zinc 453
Selenium 458
Iodine 462
Copper 464
Manganese 466
Fluoride 468
Chromium 470
Molybdenum 472
Other Trace Elements and Ultratrace Elements 473
Chapter 13 Sports Nutrition 480
Benefits of Exercise 482
Energy for Physical Performance 484
Nutrition Supplements and Ergogenic Aids 506
Weight and Body Composition 510
Spotlight on Eating Disorders 522
The Eating Disorder Continuum 524
History of a Modern Malady 525
No Simple Causes 526
Anorexia 527
Bulimia Nervosa 532
Binge-Eating Disorder 535
Males: An Overlooked Population 537
Anorexia Athletica 539
The Female Athlete Triad 539
Vegetarianism and Eating Disorders 540
Smoking and Eating Disorders 540
Baryophobia 540
Infantile Anorexia 540
Combating Eating Disorders 541
Chapter 14 Life Cycle: Pregnancy and Lactation 546
Pregnancy 548
Lactation 565
Resources for Pregnant and Lactating Women 572
Chapter 15 Life Cycle: Infancy, Childhood, and Adolescence 578
Infancy 580
Childhood 597
Adolescence 604
Chapter 16 Life Cycle: The Adult Years 614
Staying Young while Growing Older 616
How People Age 618
Nutrient Needs of the Mature Adult 624
Nutrition-Related Concerns of Mature Adults 631
Meal Management for Mature Adults 638
Spotlight on Complementary and Alternative Nutrition 646
Complementary and Alternative Medicine 648
Alternative Nutrition 652
Dietary Supplements in the Marketplace 663
Chapter 17 Food Safety and Technology 672
Food Safety 674
Food Technology 691
Chapter 18 World View of Nutrition 708
Malnutrition in the United States 711
MaInutrition in the Developing World 717
Appendix A Food Composition Tables
Appendix B Exchange Lists for Meal Planning
Appendix C Nutrition and Health for Canadians
Appendix D Phytochemicals
Appendix E The Gastrointestinal Tract
Appendix F Biochemical Structures
Appendix G Major Metabolic Pathways
Appendix H Calculations and Conversions
Appendix I Growth Charts
Appendix J Food Safety Tables
Appendix K Information Resources
Answers to Study Questions
Photo Credits
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