Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines available in Paperback
In this breakthrough introductory text, educators Jamie Pope and Steve Nizielski, and science writer, Alison McCook use real storiesabout real people and real scienceto teach the basic concepts of nutrition. Each chapter reads like Scientific American-style article, with compelling reporting and beautifully designed infographics providing a context for the scientific content. Unique chapters on timely topics (diabetes, cardiovascular disease, plant-based diets, fat- and water-soluble vitamins, dietary supplements, and the college years) exemplify the book’s thoroughly contemporary approach to nutrition science.
Nutrition for Changing World is also the only product for the course to offer personalized, auto-graded diet analysis activities. These AnalyzeMyDiet activities and the diet tracker are included in LaunchPad, a dedicated online course space that compliments the text to provide students with a fully integrated print/digital learning experience.
|Publisher:||Freeman, W. H. & Company|
|Edition description:||First Edition|
|Product dimensions:||9.10(w) x 10.70(h) x 1.00(d)|
About the Author
JAMIE POPE, M.S., R.D., has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, heart disease prevention. Since 2000, she has been Instructor of Nutrition in the School of Nursing. In addition to her current work on Nutrition for a Changing World, Jamie co-authored several best-selling books, including The T-Factor Fat Gram Counter, and is author of The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and its application to their personal and professional lives. Jamie is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie served for over a decade as nutrition consultant for Smart Balance, Inc. Steven Nizielski, M.S., Ph.D., earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and grey wolves before entering graduate school. He earned his masters and doctorate degrees at the University of Minnesota in nutrition with an emphasis in biochemistry. He is currently an associate professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, public health, advanced metabolism, and sports nutrition courses. His current research seeks to identify cellular adaptations in adipose tissue in response to aging and endurance training. Steve is a fellow of The Obesity Society, and a member of the American Society for Nutrition (ASN) and of the American Physiological Society (APS). He is an avid competitive cyclist, and also enjoys cross-country skiing, hiking, and camping.
Alison McCook has been a science writer and editor for more than 15 years, crafting materials for both general and professional audiences. Her work spans topics ranging from health to molecular mechanisms, and has appeared in well-known publications such as Reuters, Nature, Discover, Scientific American, Popular Science, and The Lancet.
Alison has held staff positions at Reuters and Nature and most recently, she was the Deputy Editor of The Scientist, overseeing the entire editorial team. During her tenure, the magazine won two consecutive Magazine of the Year awards, across all categories, from the American Society of Business Publication Editors. Alison resides in Philadelphia, Pennsylvania.
Table of Contents
1. THE SCIENCE AND SCOPE OF NUTRITION
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes.
- Introducing the science of nutrition
- Food provides nutrients and energy
- What is malnutrition?
- Nutrient intake recommendations
- Nutrition science in action
- Credible sources of nutrition information
- Health goals for Americans
- Assessing the North American diet
2. HEALTHY DIETS
FROM DESERTS TO OASIS
Are "food deserts" preventing millions of Americans from eating well?
- Healthy diets feature variety, balance, adequacy, and moderation
- Understanding the nutrient density and energy density of foods
- Limit these: solid fats and added sugars (SoFAS)
- The Dietary Guidelines for Americans
- Global nutrition
- Understanding the labeling on food
- Future food labels
3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS
A GUT FEELING
Is gluten really all that bad?
- Overview of the digestive process
- Overview of mechanical and chemical digestion
- The role of bacteria in the gastrointestinal tract
- Digestive disorders
- Irritable bowel syndrome (IBS) and inflammatory bowel disease (IBD)
- Awareness of celiac disease is growing
"WHOLE GRAIN" HYPE
Can science help us navigate the perils of the cereal aisle?
- What are carbohydrates?
- How grain-based foods measure up
- Digestion of carbohydrates
- Added sugars
- Dental caries
- Sugar alternatives
- Understanding fiber
- Carbohydrate intake recommendations
5. NUTRITION AND DIABETES
Nearly 100 years ago, a discovery revolutionized medicine and saved millions of children as a result.
- What is diabetes mellitus?
- Glucose homeostatis
- Type 2 diabetes
- Diabetes on the rise
- Diabetes treatment and prevention
THE SKINNY ON FAT
How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal.
- Overview of the lipids
- Lipid digestion and absorption
- Lipoprotein transport
- Essential fatty acids
- Trans fats and fat substitutes
- Current fat intake and recommendations
- Knowledge of omega-3 fatty acids is growing
7. LIPIDS IN HEALTH AND DISEASE
DEATH IN BOGALUSA
From tragic deaths in a Southern town, insights into heart disease.
- Atherosclerosis and cardiovascular disease
- Risk factors for cardiovascular disease
- Metabolic syndrome
- A heart-protective diet
- Fat intake and healthbeyond cardiovascular disease
HOW MUCH OF A GOOD THING DO WE NEED?
Experts consider how much protein is best for us all.
- Recommendations for protein intake
- Structure of protein
- Protein synthesis
- Digestion and absorption of proteins
- Varied functions of protein
- Protein turnover and nitrogen balance
- Seniors may benefit from higher intakes of protein
- Protein quality
- Protein-deficiency diseases
- High-protein diets
9. PLANT-BASED DIETS
PASS THE PLANTS, PLEASE
What does a Spanish study say about the benefits of following a Mediterranean-like diet?
- Vegetarian and semi-vegetarian diets
- Benefits of a diet rich in plant foods
- How cancer develops
- Benefits of phytochemicals
- Nutritional considerations and concerns associated with plant-based diets
- Plant-based and vegetarian guidelines
- How are organic foods different from conventional foods
- The Mediterranean diet
10. FAT-SOLUBLE VITAMINS
SOAK UP THE SUN
An ailing gorilla inspires a lifelong interest in the vitamins.
- Introducing the vitamins
- Bioavailability and solubility
- Properties of fat-soluble vitamins
- Vitamin D
- Vitamin A
- Vitamin E
- Vitamin K
11. WATER-SOLUBLE VITAMINS
IT'S NOT A GERM
Pioneering research uncovers vitamin deficiency diseases.
- Characteristics of the water-soluble vitamins
- The B-vitamins
- Niacin (B3)
- Riboflavin (B2)
- Vitamin (B6)
- Folate (B9)
- Vitamin (B12)
- Vitamin C
12. DIETARY SUPPLEMENTS
SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
Surprising studies on the value of vitamin supplements.
- What are dietary supplements?
- Regulation of dietary supplements
- Understanding supplement labels
- Are dietary supplements harmful?
- Pros and cons of herbal supplements
- Functional foods
- Let the buyer beware
13. MAJOR MINERALS AND WATER
Eating a diet low in sodium and rich in potassium may be protective of hypertension.
- Overview of the minerals
- Mineral absorption and bioavailability
- Minerals in our food
- Calcium, magnesium and phosphorus have diverse structural roles in the body
- Sulfur is a component of proteins.
- Sodium, potassium and chloride maintain fluid balance in the body
- Water intake recommendations
14. TRACE MINERALS
SMALL AMOUNTS WITH BIG IMPORTANCE
Is iodine deficiency a thing of the past?
- Introducing the trace minerals
- Iodine sources and functions
- Other trace minerals
- Manganese, molybdenum, and chromium
- Ultratrace minerals
15. ENERGY BALANCE AND OBESITY
THE SITTING DISEASE
Understand the causes and consequences of obesity.
- Energy in, energy out
- The biology of hunger
- A NEAT cause of weight gain
- Lifestyle and energy balance
- Weight loss recommendations
- A moratorium on the chair
16. FITNESS AND SPORTS NUTRITION
EATING TO WIN
Research suggests that when athletes eat may be just as important as what they eat.
- Components of fitness
- Fueling the active body
- Measures of exercise intensity
- Dietary carbohydrates for endurance exercise
- U.S. gymnastic team in training
- Female athlete triad
- Body building
- Hydrating the athlete
- Sports supplements
- Physical fitness: not just for athletes
17. NUTRITION FOR PREGNANCY, BREASTFEEDING, AND INFANCY
NOURISHING MOTHER AND BABY
New research suggests that delaying cord clamping after birth preserves iron status.
- Changing nutritional needs
- Energy and nutrient needs during pregnancy
- A healthy pregnancy
- Food safety
- Postnatal nutrition
- Nutrition during lactation
- Formula feeding
- Nutrition for the growing child
- Iron deficiency and cord clamping
18. CHILDHOOD NUTRITION
FOOD ALLERGIES AND INTOLERANCES
As paradoxical as it might seem, could dirt and germs make children healthier for life?
- Growth and development in childhood
- What are children eating?
- Nutritional recommendations for children
- Nutrients of concern in childhood
- Childhood obesity
- Food allergies
19. THE COLLEGE YEARS
DETERMINANTS OF EATING BEHAVIOR, ALCOHOL, AND DISORDERED EATING
How food choices are influenced by social norms.
- Growth, development and nutrient requirements in late adolescence
- Determinants of eating behavior
- Eating challenges on campus
- Eating disorders
- A successful transition to college life
20. FOOD SAFETY AND SECURITY
SAFE AND PLENTIFUL FOOD
How a series of food crises transformed the U.S. food protection system.
- A brief history of food safety in America
- Foodborne intoxication and infection
- Engineering food safety: HACCP and irradiation
- Food safety and modernization act
- Food safety in the home
- Beyond food safety: food security
21. NUTRITION AND THE AGING ADULT
LIVE LONG AND PROSPER
Can you eat your way to a longer, healthier life?
- What happens when we age?
- Life expectancy and lifespan
- Blue Zones
- Energy Needs and physical activity
- Special nutrtition concerns for older adults
- Nutrient recommendations for seniors
- Maintaining physical strength for a lifetime
- Blue zones secretes