Nutrition: Concepts and Controversies / Edition 12

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Overview

Ideal for both non-majors and mixed-majors, NUTRITION: CONCEPTS AND CONTROVERSIES provides practical applications and accessible explanations to dispel common misconceptions about nutrition and empower readers to make lasting behavior changes. Do pregnant women really crave pickles and ice cream? Are carbohydrates good or bad? These and many more topics are explored in NUTRITION: CONCEPTS AND CONTROVERSIES. The Thirteenth Edition of this text dispels common misconceptions about nutrition, and equips you with a thorough understanding of important nutrition concepts and tools that empower you to make informed decisions about your own nutrition choices. Known for its clear explanations that show you how topics relate to your life, the text provides the basics of nutrition—from how to be a good consumer to understanding the science of nutrition—and is packed with interactive learning tools and study aids to help you in your course. Available with InfoTrac Student Collections http://gocengage.com/infotrac.

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Editorial Reviews

Booknews
This book is broken down into chapters on major nutrients, such as carbohydrates, vitamins and minerals, and lipids, and nutrition throughout the life span, from in-utero, to childhood, adulthood and old age. Sizer, author of several nutrition text books, and Whitney, a researcher and consultant in the nutrition, health, and environmental fields, also include chapters on energy balance and body weight, physical fitness, food safety and technology, and the global environment. Each chapter includes sections on consumerism, maintaining fitness for life, nutrition on the Internet, and controversies in nutrition research. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780538734943
  • Publisher: Cengage Learning
  • Publication date: 6/2/2010
  • Series: Available Titles CourseMate Series
  • Edition description: Older Edition
  • Edition number: 12
  • Pages: 597
  • Product dimensions: 8.50 (w) x 10.70 (h) x 1.00 (d)

Meet the Author

Frances Sizer, M.S., RD, FADA, is certified as a charter Fellow of the American Dietetic Association. She is also a founding member and vice president of Nutrition and Health Associates, a Florida-based information and resource center that maintains an online bibliographic database tracking system that conducts research in more than 1,000 topic areas of nutrition. In addition to the best-selling NUTRITION: CONCEPTS AND CONTROVERSIES, Sizer was a primary author of the first ever instructional and animated NUTRITION INTERACTIVE CD-ROM (Cengage Wadsworth). Her previous publications include NUTRITION CLINICS, a monograph series for health professionals, and the college text THE FITNESS TRIAD: MOTIVATION, TRAINING, AND NUTRITION. In addition to writing, enjoying her family, and schooling her horse in dressage, Sizer is also an active board member of ECHO, a local hunger and homelessness relief organization in her community. Sizer received her B.S. and M.S. in nutrition from Florida State University.

Ellie Whitney, Ph.D. grew up in New York City and received her BA and PhD degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote newspaper columns on environmental matters for the TALLAHASSEE DEMOCRAT, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spen three decades exploring outdoor Florida and studying its ecology, and then cowrote PRICELESS FLORIDA: NATURAL ECOSYSTEMS AND NATIVE SPECIES (Pineapple Press, 2004). Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.

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Table of Contents

1. FOOD CHOICES AND HUMAN HEALTH. A Lifetime of Nourishment, Healthy People: Nutrition Objectives for the Nation, The Human Body and Its Food, The Challenge of Choosing Foods, The Science of Nutrition, Changing Behaviors, Food Feature: How Can I Get Enough Nutrients Without Consuming Too Many Calories?, Self Check, Glossary, Controversy: Sorting the Imposters from the Real Nutrition Experts, Notes. 2. NUTRITION TOOLS - STANDARDS AND GUIDELINES. Nutrient Recommendations, Dietary Guidelines for Americans, Diet Planning with the USDA Food Patterns, Diet Planning Application, Checking Out Food Labels, Food Feature: Getting a Feel for the Nutrients in Foods, Self Check, Glossary, Controversy: Are Some Foods "Superfoods" for Health?, Notes. 3. THE REMARKABLE BODY. The Body's Cells, The Body Fluids and The Cardiovascular System, The Hormonal and Nervous Systems, The Immune System, The Digestive System, A Letter From Your Digestive Tract, The Excretory System, Storage Systems, Conclusion, Self Check, Glossary, Controversy: Alcohol and Nutrition: Do the Benefits Outweigh the Risks?, Notes. 4. THE CARBOHYDRATES: SUGAR, STARCH, GLYCOGEN, AND FIBER A Close Look at Carbohydrates, The Need for Carbohydrates, From Carbohydrates to Glucose, The Body's Use of Glucose, Diabetes, Management of Diabetes, If I Feel Dizzy Between Meals, Do I Have Hypoglycemia?, Conclusion, Food Feature: Finding the Carbohydrates in Foods, Self Check, Are Certain Carbohydrates "Bad" for Health?, Glossary. 5. THE LIPIDS: FATS, OILS, PHOSPHOLIPIDS, AND STEROLS. Introducing the Lipids, A Close Look at Lipids, Lipids in the Body, Storing and Using the Body's Fat, Dietary Fat, Cholesterol, and Health, Essential Polyunsaturated Fatty Acids, The Effects of Processing on Unsaturated Fats, Fat in the Diet, Food Feature: Defensive Dining, Self Check, Glossary, Controversy File: Good Fats and Bad Fats - Which Are Which?, Notes. 6. THE PROTEINS AND AMINO ACIDS. The Structure of Proteins, Digestion and Absorption of Dietary Protein, The Importance of Protein, Food Protein: Need and Quality, Protein Deficiency and Excess, Food Feature: Getting Enough But Not Too Much Protein, Self Check, Glossary, Controversy: Vegetarian and Meat-Containing Diets: What are the Benefits and Pitfalls, Notes. 7. THE VITAMINS. Definition and Classification of Vitamins, The Fat-Soluble Vitamins, Vitamin A, Vitamin D, Vitamin E, Vitamin K, The Water-Soluble Vitamins, Vitamin C, The B Vitamins in Unison, The B Vitamins as Individuals, Food Feature: Choosing Food Rich in Vitamins, Controversy: Vitamin Supplements: Pros and Cons, Notes. 8. WATER AND MINERALS. Water, Drinking Water: Types, Safety, and Sources, Body Fluids and Minerals, The Major Minerals, The Trace Minerals, Food Feature Meeting the Need for Calcium, Glossary, Controversy File: Osteoporosis: Can Lifestyle Choices Reduce the Risks?, Notes. 9. ENERGY BALANCE AND HEALTHY BODY WEIGHT. The Problems of Too Little or Too Much Body Fat, The Body's Energy Balance, Body Weight Versus Body Fatness, The Appetite and Its Control, Inside-the-Body Theories of Obesity, Outside-the-Body Theories of Obesity, How the Body Loses and Gains Weight, Achieving and Maintaining a Healthy Body Weight, Conclusion, Food Feature: Behavior Modification for Weight Control, Self Check, Glossary, Controversy: The Perils of Eating Disorders, Notes. 10. NUTRIENTS, PHYSICAL ACTIVITY, AND THE BODY'S RESPONSES. Fitness, The Essentials of Fitness, The Active Body's Use of Fuels, Vitamins and Minerals - Keys to Performance, Fluids and Temperature Regulation in Physical Activity, Food Feature: Choosing a Performance Diet, Controversy: Ergogenic Aids, Glossary, Notes. 11. DIET AND HEALTH. The Immune System, Nutrition, and Diseases, The Concept of Risk Factors, Cardiovascular Diseases, Nutrition and Hypertension, Nutrition and Cancer, Conclusion, Food Feature: The Dash Diet: Preventive Medicine, Self Check, Glossary, Controversy: Nutritional Genomics: Can It Help Prevent Chronic Diseases?, Notes. 12. FOOD SAFETY AND FOOD TECHNOLOGY. Microbes and Food Safety, Which Foods are Most Likely to Cause Illness?, Advances in Microbial Food Safety, Toxins, Residues, and Contaminants in Foods, Are Food Additives Safe?, Food Feature: Processing and the Nutrients in Foods, Glossary, Controversy: Genetically Modified Foods: What Are the Pros and Cons?, Notes. 13. LIFE CYCLE NUTRITION: MOTHER AND INFANT. Pregnancy: The Impact of Nutrition on the Future, Drinking during Pregnancy, Troubleshooting, Feeding the Infant, Food Feature: Mealtimes with Infants, Concepts in Action: Analyze the Adequacy of a Diet for Pregnancy, Controversy: Childhood Obesity and Early Chronic Diseases, Notes. 14. CHILD, TEEN, AND OLDER ADULT. Early and Middle Childhood, Nutrition in Adolescence, The Later Years, Nutrition in the Later Years, Food Feature: Single Survival and Nutrition on the Run, Controversy: Nutrient-Drug Interactions: Who Should be Concerned, Notes. 15. HUNGER AND THE GLOBAL ENVIRONMENT. U.S. Food Insecurity, World Poverty and Hunger, The Malnutrition of Extreme Poverty, The Food Supply and the Environment, A World Moving Toward Solutions, How Can People Help?, Glossary, Controversy: Towards Sustainable Food Production: The Future of Food, Notes.

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