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More About This Title Visualizing Nutrition: Everyday Choices, Second edition
English
Visualizing Nutrition, 2nd Edition is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. This text offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not “good” foods and “bad” foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information. (www.choosemyplate.gov)
English
Food Choices and Nutrient Intake.
Nutrients and Their Functions.
Nutrition in Health and Disease.
Choosing a Healthy Diet.
Evaluating Nutrition Information.
2 Guidelines for a Healthy Diet.
Nutrition Recommendations.
Dietary Reference Intakes (DRIs).
Tools for Diet Planning.
Food and Supplement Labels.
3 Digestion: From Meals to Molecules.
The Organization of Life.
The Digestive System.
Digestion and Absorption of Nutrients.
Digestion in Health and Disease.
Delivering Nutrients and Eliminating Wastes.
An Overview of Metabolism.
4 Carbohydrates: Sugars, Starches, and Fibers.
Carbohydrates in Our Food.
Types of Carbohydrates.
Carbohydrate Digestion and Absorption.
Carbohydrate Functions.
Carbohydrates in Health and Disease.
Meeting Carbohydrate Needs.
5 Lipids: Fats, Phospholipids, and Sterols.
Fats in Our Food.
Types of Lipids.
Absorbing and Transporting Lipids.
Lipid Functions.
Lipids in Health and Disease.
Meeting Lipid Needs.
6 Proteins and Amino Acids.
Proteins in Our Food.
The Structure of Amino Acids and Proteins.
Protein Digestion and Absorption.
Protein Synthesis and Functions.
Protein in Health and Disease.
Meeting Protein Needs.
7 Vitamins.
A Vitamin Primer.
The Water-Soluble Vitamins.
The Fat-Soluble Vitamins.
Meeting Needs with Dietary Supplements.
8 Water and Minerals.
Water.
An Overview of Minerals.
Electrolytes: Sodium, Potassium, and Chloride.
Major Minerals and Bone Health.
Trace Minerals.
9 Energy Balance and Weight Management.
Body Weight and Health.
Energy Balance.
What Determines Body Size and Shape?
Managing Body Weight.
Eating Disorders.
10 Nutrition, Fitness, and Physical Activity.
Physical Activity, Fitness, and Health.
Exercise Recommendations.
Fueling Exercise.
Energy and Nutrient Needs for Physical Activity.
Ergogenic Aids.
11 Nutrition During Pregnancy and Infancy.
Changes in the Body During Pregnancy.
Nutritional Needs During Pregnancy.
Factors That Increase the Risks Associated with Pregnancy.
Lactation.
Nutrition for Infants.
12 Nutrition from 1 to 100.
Nutrition for Children.
Nutrition for Adolescents.
Nutrition for the Adult Years.
The Impact of Alcohol Throughout Life.
13 How Safe Is Our Food Supply?
Keeping Food Safe.
Pathogens in Food.
Agricultural and Industrial Chemicals in Food.
Technology for Keeping Food Safe.
Biotechnology.
14 Feeding the World.
The Two Faces of Malnutrition.
Causes of Hunger Around the World.
Causes of Hunger in the United States.
Eliminating Hunger.
Appendix A: Additional DRI Tables.
Glossary.
References.
Table and Line Art Credits.
Photo Credits.
Index.
