Nutrition Concepts and Controversies / Edition 9

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Overview

The Ninth Edition of Fran Sizer and Eleanor Whitney's interactive text will show you how interesting, how exciting, and how applicable the study of nutrition can be. As you explore and experience Nutrition Concepts and Controversies, Ninth Edition, you'll discover many ways to apply what you learn here to your own life. With the latest information on topics such as fat replacers, food irradiation, amino acid supplements, the pros and cons of sports drinks, and more, the Ninth Edition can help you do more than succeed in the course -- it can help you enhance your life.
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Editorial Reviews

From The Critics
This is the new edition of an introductory textbook on human nutrition. Chapters discuss the organic functions of the body, carbohydrates, lipids, proteins and amino acids, vitamins, water and minerals, energy balance and health body weight, nutrient s and physical activities, diet and health, natal nutrition, nutrition in child development, food safety and food technology, and hunger and the global environment. The CD-ROM contains self-test quizzes, a glossary, and learning assignments designed to encourage Internet research. Annotation c. Book News, Inc., Portland, OR
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Product Details

  • ISBN-13: 9780534577995
  • Publisher: Cengage Learning
  • Publication date: 7/28/2002
  • Edition description: 9TH BK&CDR
  • Edition number: 9
  • Pages: 816
  • Product dimensions: 8.58 (w) x 11.06 (h) x 1.10 (d)

Table of Contents

Chapter 1 Food Choices and Human Health 1
A Lifetime of Nourishment 2
The Human Body and Its Food 4
The Challenge of Choosing Foods 7
Dietary Guidelines and Nutrition Objectives 11
The Science of Nutrition 14
Chapter 2 Nutrition Tools--Standards and Guidelines 29
Nutrient Recommendations 30
Diet Planning with the Daily Food Guide and the Food Guide Pyramid 35
Chapter 3 The Remarkable Body 67
The Body's Cells 68
The Body Fluids and the Cardiovascular System 69
The Hormonal and Nervous Systems 72
The Immune System 74
The Digestive System 75
The Excretory System 87
Conclusion 88
Chapter 4 The Carbohydrates: Sugar, Starch, Glycogen, and Fiber 99
A Close Look at Carbohydrates 100
The Need for Carbohydrates 104
From Carbohydrates to Glucose 107
Consumer Corner: Refined, Enriched, and Whole-Grain Bread 108
Digestion and Absorption of Carbohydrate 111
The Body's Use of Glucose 114
Diabetes and Hypoglycemia 117
Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols 137
Introducing the Lipids 138
A Close Look at Fats 140
Lipids in the Body 144
The Effects of Processing on Unsaturated Fats 154
Fat in the Diet 157
Chapter 6 The Proteins and Amino Acids 177
The Structure of Proteins 178
Digestion and Absorption of Protein 183
The Roles of Proteins in the Body 185
Food Proteins: Quality, Use, and Need 192
Protein Deficiency and Excess 196
Chapter 7 The Vitamins 211
Definition and Classification of Vitamins 212
The Fat-Soluble Vitamins 213
The Water-Soluble Vitamins 224
Vitamin Supplements 240
Chapter 8 Water and Minerals 265
Water 267
Body Fluids and Minerals 274
The Major Minerals 275
The Trace Minerals 285
Chapter 9 Energy Balance and Healthy Body Weight 311
The Problems of too Little or too Much Body Fat 312
The Body's Energy Balance 315
Body Weight versus Body Fatness 318
The Mystery of Obesity 321
How the Body Loses and Gains Weight 331
Achieving and Maintaining a Healthy Body Weight 336
Chapter 10 Nutrients, Physical Activity, and the Body's Responses 359
The Essentials of Fitness and Training 361
The Active Body's Use of Fuels 363
Vitamins and Minerals--Keys to Performance 372
Fluids and Temperature Regulation in Physical Activity 375
Chapter 11 Diet and Health 393
Nutrition and Immunity 395
Lifestyle Choices and Risks of Degenerative Disease 396
Nutrition and Atherosclerosis 398
Nutrition and Hypertension 407
Nutrition and Cancer 411
Conclusion 421
Chapter 12 Life Cycle Nutrition: Mother and Infant 435
Pregnancy: The Impact of Nutrition on the Future 436
Teen Pregnancy 445
Drinking during Pregnancy 449
Troubleshooting 451
Lactation 452
Feeding the Infant 454
Chapter 13 Child, Teen, and Older Adult 473
Early and Middle Childhood 474
The Teen Years 486
The Later Years 490
Nutrition in the Later Years 490
Chapter 14 Food Safety and Food Technology 509
Microbes and Food Safety 511
Natural Toxins in Foods 528
Environmental Contaminants 528
Pesticides 530
Growth Hormone in Meat and Milk 534
Effects of Food Processing on the Nutrients in Foods 535
Food Additives 538
Chapter 15 Hunger and the Global Environment 557
The Challenge to Change 559
Hunger 560
Environmental Degradation and Hunger 565
Moving toward Solutions 567
Appendix
A Table of Food Composition 1
B Canadiana: Recommendations, Choice System, and Labels
C Aids to Calculations 1
D U.S. Food Exchange System 1
E Nutrition Resources 1
F Notes 1
G Answers to Self Check Questions 1
Glossary 1
Index
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