Nutrition: Science and Applications / Edition 2

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Overview

Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter allow them to learn the basics of how to think about a problem or situation creatively and critically. A case study is also included in each chapter that builds interest in the material. Each chapter then concludes with a postscript that solidifies the nutritionists’ understanding of the links between the science and application.
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Product Details

  • ISBN-13: 9780470524749
  • Publisher: Wiley
  • Publication date: 1/7/2010
  • Edition description: Older Edition
  • Edition number: 2
  • Pages: 936
  • Product dimensions: 8.50 (w) x 11.00 (h) x 1.40 (d)

Meet the Author

Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She Has published in these areas in peer-reviewed journals.. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

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Table of Contents

1 Nutrition: Food for Health.

Nutrition and the Modern Diet.

Food Provides Nutrients.

Food Choices for a Healthy Diet.

Understanding Science Helps Understand Nutrition.

Nutrition Research.

Sorting Out Nutrition Information.

APPLICATIONS.

Summary.

Review Questions.

References.

2 Nutrition Guidelines: Applying the Science of Nutrition.

Nutrition Recommendations for the Modern Diet.

Dietary Reference Intakes.

The Dietary Guidelines for Americans.

MyPyramid: Applying the Dietary Guidelines.

Food and Supplement Labels.

Other Guidelines.

APPLICATIONS.

Summary.

Review Questions.

References.

3 Digestion, Absorption, and Metabolism.

Food Becomes Us.

An Overview of the Digestive System.

Digestion and Absorption.

Digestion and Health.

Transporting Nutrients to Body Cells.

Metabolism of Nutrients: An Overview.

Elimination of Metabolic Wastes.

APPLICATIONS.

Summary.

Review Questions.

References.

4 Carbohydrates: Sugars, Starches, and Fiber.

Carbohydrates in the Modern Diet.

Simple and Complex Carbohydrates.

Your Choice Choosing Whole Grains.

Carbohydrates in the Digestive Tract.

Carbohydrates in the Body.

Blood Glucose Regulation.

Carbohydrates and Health.

Meeting Carbohydrate Recommendations.

APPLICATIONS.

Summary.

Review Questions.

References.

5 Lipids.

Fat in the Modern Diet.

Types of Lipid Molecules.

Lipids in the Digestive Tract.

Lipid Transport in the Body.

Lipid Functions in the Body.

Lipids and Health.

Meeting Recommendations for Fat Intake.

APPLICATIONS.

Summary.

Review Questions.

References.

6 Proteins and Amino Acids.

Protein in the Modern Diet.

Protein Molecules.

Protein in the Digestive Tract.

Protein in the Body.

Protein, Amino Acids, and Health.

Meeting Protein Needs.

Meeting Needs with a Vegetarian Diet.

APPLICATIONS.

Summary.

Review Questions.

References.

7 Energy Balance and Weight Management.

The Obesity Epidemic.

Exploring Energy Balance.

Estimating Energy Needs.

Body Weight and Health.

Guidelines for a Healthy Body Weight.

Regulation of Energy Balance.

Why Are Americans Getting Fatter?

Genes Versus Lifestyle.

Achieving and Maintaining a Healthy Body Weight.

Diets, Diets, Everywhere.

Weight-Loss Drugs and Surgery.

APPLICATIONS.

Summary.

Review Questions.

References.

8 The Water-Soluble Vitamins.

What are Vitamins?

Thiamin.

Riboflavin.

Niacin.

Biotin.

Pantothenic Acid.

Vitamin B6.

Folate or Folic Acid.

Vitamin B12.

Vitamin C.

Choline: Is It a Vitamin?

APPLICATIONS.

Summary.

Review Questions.

References.

9 The Fat-Soluble Vitamins.

Fat-Soluble Vitamins in the Modern Diet.

Vitamin A.

Vitamin D.

Vitamin E.

Vitamin K.

APPLICATIONS.

Summary.

Review Questions.

References.

10 Water and the Electrolytes.

Water: The Internal Sea.

Electrolytes: Salts of the Internal Sea.

Hypertension.

APPLICATIONS.

Summary.

Review Questions.

References.

11 Major Minerals and Bone Health.

What Are Minerals?

Calcium.

Calcium and Bone Health.

Phosphorus.

Magnesium.

Sulfur.

APPLICATIONS.

Summary.

Review Questions.

References.

12 The Trace Elements.

Trace Elements in the Modern Diet.

Iron (Fe).

Zinc (Zn).

Copper (Cu).

Manganese (Mn).

Selenium (Se).

Iodine (I).

Chromium (Cr).

Fluoride (F).

Molybdenum (Mo).

Other Trace Elements.

APPLICATIONS.

Summary.

Review Questions.

References.

13 Nutrition and Physical Activity.

Exercise, Fitness, and Health.

Exercise Recommendations.

Fueling Exercise.

Energy and Nutrient Needs for Physical Activity.

Fluid Needs for Physical Activity.

Food and Drink to Maximize Performance.

Ergogenic Aids: Do Supplements Enhance Athletic Performance?

APPLICATIONS.

Summary.

Review Questions.

References.

14 Nutrition During Pregnancy and Lactation.

The Physiology of Pregnancy.

The Nutritional Needs of Pregnancy.

Factors that Increase the Risks of Pregnancy.

Lactation.

The Nutritional Needs of Infancy.

Feeding the Newborn.

APPLICATIONS.

Summary.

Review Questions.

References.

15 Nutrition from Infancy to Adolescence.

Starting Right for a Healthy Life.

Nourishing Infants, Toddlers, and Young Children.

Nutrition and Health Concerns in Children.

Adolescents.

Special Concerns of Teenagers.

APPLICATIONS.

Summary.

Review Questions.

References.

16 Nutrition and Aging: The Adult Years.

What Is Aging?

What Causes Aging?

Nutritional Needs and Concerns of Older Adults.

Factors that Increase the Risk of Malnutrition.

Keeping Older Adults Healthy.

APPLICATIONS.

Summary.

Review Questions.

References.

17 Food Safety.

How Can Food Make Us Sick?

Keeping Food Safe.

Pathogens in Food.

Chemical Contaminants in Food.

Food Technology.

APPLICATIONS.

Summary.

Review Questions.

References.

18 World Hunger and Malnutrition.

The Two Faces of Malnutrition.

The Cycle of Malnutrition.

Causes of Undernutrition.

Eliminating World Hunger.

Hunger at Home.

APPLICATIONS.

Summary.

Review Questions.

References.

Appendices.

A Additional DRI Tables.

B Standards for Body Size.

C Normal Blood Values of Nutritional Relevance.

D Sources of Information on Nutrition.

E Canadian Nutritional Recommendations and Guidelines.

F World Health Organization Nutrition Recommendations.

G U.S. Nutrition Recommendations.

H Ethnic and Alternative Pyramids for Diet and Lifestyle Planning.

I Exchange Lists.

J Food Labeling Information.

K Energy Expenditure for Various Activities.

L Chemistry, Metabolism, and Structures.

M Critical Thinking Answers.

N Calculations and Conversions.

Glossary.

Index.

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