Test Bank for Nutritional Sciences From Fundamentals to Food 3rd edition by Michelle McGuire, Kathy Beerman ISBN 1337565334 978-1337565332

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ISBN 10: 1337565334
ISBN 13: 978-1337565332
Author: Michelle McGuire, Kathy Beerman 

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to your daily life and career. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for learning.

Nutritional Sciences From Fundamentals to Food 3rd Table of contents:

Chapter 1: The Science of Nutrition

Everybody Has A Story: Choosing Nutrition As A Career Path

What Do We Mean by “Nutrition”?

Nutrients Support All We Do

Foods Contain Nutrients And Nonnutrients

Organic Nutrients Are Different From Organic Foods

Focus On Food: Understanding What Is Meant By “Organic Foods”

Phytochemicals, Zoonutrients, And Functional Foods

What Are the Major Nutrient Classes?

Carbohydrates Are Vital For Energy And Regulatory Roles

Proteins Make Up Muscles And Are Important For Energy And Regulation

Lipids Are More Than Abundant Energy Sources

Water Is The Essence Of Life Itself

Vitamins Regulate Reactions And Promote Growth And Development

Minerals Provide Structure And Assist With Regulation

How Do Foods Provide Energy?

Energy In Food Is Measured In Units Called Calories

How Is Nutrition Research Conducted?

Step 1: The Observation Must Be Accurate

Step 2: A Hypothesis Makes Sense Of An Observation

Step 3: Data Are Collected To Test The Hypothesis

Intervention Studies Test For Causality

Are All Nutrition Claims Believable?

Determine The Source Of The Information

Credibility Of The Researchers Is Important

Who Paid For The Research?

Evaluate The Experimental Design

Do Public Health Organizations Concur?

Nutrition and Health: What Is the Connection?

Public Health Agencies Assess The Health Of The Nation

Mortality And Morbidity Rates Measure Death And Illness Over Time

Life Expectancy Has Increased Dramatically

Diseases Are Either Infectious Or Noninfectious

Chronic Diseases Are The Leading Causes Of Death

Risk Factors Do Not Necessarily Cause Chronic Diseases

Understanding Nutrition Is More Important Than Ever

Focus On Diet And Health Industrialization, Population Growth, And The Nutritiontransition

Chapter 2: Nutritional Assessment and Dietary Planning

Everybody Has A Story Nutrient Deficiencies—Primary Or Secondary?

What Do We Mean by “Nutritional Status”?

Primary And Secondary Malnutrition Can Lead To Poor Nutritional Status

Adequate Nutrient Intake Can Be Different Among Individuals

How Is Nutritional Status Assessed?

Anthropometry: Body Measurements Provide Information Concerning Nutritional Status

Laboratory Tests Are Important Biochemical Indicators Of Nutritional Status

Clinical Evaluations Assess Signs And Symptoms Of Disease

Analysis Of Your Diet Can Also Be Helpful

Food Composition Tables And Dietary Analysis Software Are Important Tools

How Much of a Nutrient Is Adequate?

Dietary Reference Intakes (Dris) Provide Reference Standards

Dri Values Depend On Many Factors

Estimated Average Requirements (Ears) Reflect A Population’s Average Need

Recommended Dietary Allowances (Rdas) Are Recommended Intake Goals For Individuals

Adequate Intake (Ai) Levels Were Set When Data Were Lacking For Ears

Tolerable Upper Intake Levels (Uls) Reflect Safe Maximal Intakes

Energy Intake Can Also Be Evaluated

How Can You Easily Assess and Plan Your Diet?

Food Guidance Systems Have Been Part Of Dietary Planning For Decades

2015 Dietary Guidelines for Americans: Our Current Recommendations

2015 Dietary Guidelines For Americans

Food Matters: Working Toward The Goal: Maximizing Nutrient Intake By Increasing Fruit And Vegetable

Healthy Eating Patterns, And Food Groups

Myplate Lllustrates How To Put Recommendations Into Practice

Focus On Diet And Health: Are Legumes Protein Foods Or Vegetables?

Healthy People 2020 Outlines Our Nation’s Goals For Healthy Living

How Can You Use Food Labels to Plan a Healthy Diet?

Understanding Nutrition Facts Panels

Focus On Food: What Makes A Food Kosher?

Focus On Food: The Buy Fresh Buy Local Campaign

Nutrient Content Claims, Structure/Function Claims, And Health Claims

Can You Put These Conceptsinto Action?

Step 1: Set The Stage And Set Your Goals

Step 2: Assess Your Nutritional Status

Step 3: Set The Table To Meet Your Goals

Step 4: Compare Your Plan With Your Assessment: Did You Succeed?

There Is No Time Like The Present

Chapter 3: Chemical, Biological, and Physiological Aspects of Nutrition

Everybody Has A Story: Living With Crohn’s Disease

How Does Chemistry Apply to the Study of Nutrition?

Atoms Are Fundamental Units Of Matter That Make Up The World Around Us

Chemical Bonds Enable Atoms To Form Millions Of Different Molecules

Complex Molecules Are Vital To Cell Function

Acid–Base Chemistry Is Important To The Study Of Nutrition

How Do Biological Molecules Form Cells, Tissues, Organs, and Organ Systems?

Substances Cross Cell Membranes By Passive And Active Transport

Cell Organelles Carry Out Specialized Functions Critical For Life

Groups Of Cells Make Up Tissues, Tissues Make Up Organs, And Organs Make Up Organ Systems

How Does the Digestive System Break Down Food into Absorbable Components?

The Gi Tract Has Four Tissue Layers That Contributet O The Process Of Digestion

How Do Gastrointestinal Motility and Secretions Facilitate Digestion?

Gastrointestinal (Gi) Motility Mixes And Propels Food In The Gi Tract

Gastrointestinal (Gi) Secretions Aid Digestion And Protect The Gi Tract

Neural And Hormonal Signals Regulate Gastrointestinal Motility And Secretions

How Does the Gastrointestinal Tract CoordinateFunctions to Optimize Digestionand Nutrient Absorption

Digestion Begins In The Mouth With Chewing And Mixing Food

The Esophagus Delivers Food To The Stomach

Functions Of The Stomach Include Storage, Release Of Gastric Secretions, And Mixing

Focus On Clinical Applications: Peptic Ulcers And Gastroesophageal Reflux Disease

The Small Intestine Is The Primary Site Of Chemical Digestion And Nutrient Absorption

How Does the Body Circulate Nutrientsand Eliminate Cellular Waste Products?

Nutrients Absorbed From The Small Intestine Are Circulated To The Liver

The Cardiovascular System Circulates Nutrients, Oxygen, And Other Substances

Focus On Clinical Applications: Celiac Disease

The Lymphatic System Transports Fat-Soluble Nutrients Away From The Gi Tract

The Kidneys Play An Important Role In Excreting Cellular Waste Products

What Is the Role of the Large Intestine?

The Large Intestine Aids In The Elimination Of Solid Waste Products

Focus On Clinical Applications: Cranberry Juice And Urinary Tract Infections

Fluids And Electrolytes Are Absorbed And Reabsorbed In The Large Intestine

Microbial Action In The Large Intestine Breaks Down Undigested Food Residue

Focus On Clinical Applications Irritable Bowel Syndrome And Inflammatory Bowel Disease

The Large Intestine Stores And Eliminates Solid Waste Products From The Body

Focus On Clinical Applications: Probiotic And Prebiotic Foods

Chapter 4: Carbohydrates

Everybody Has A Story: What It Takes To Stay In The Race

What Are Simple Carbohydrates?

Monosaccharides Are Single Sugar Molecules

Focus On Diet And Heal: THIs High-Fructose Corn Syrup Contributing to the Obesity Epidemic?

Disaccharides Consist Of Two Monosaccharides

What Are Complex Carbohydrates?

Oligosaccharides Are Components Of Cell Membranes

Focus On Food: Are Nonsugar Sweeteners Beneficial to Health?

Polysaccharides Differ In The Types And Arrangements Of Sugar Molecules

How Are Carbohydrates Digested, Absorbed, and Circulated in the Body?

Starch Digestion Begins In The Mouth

Disaccharides Are Digested In The Small Intestine

Monosaccharides Are Readily Absorbed From The Small Intestine

Monosaccharides Have Several Functions In The Body

How Do Hormones Regulate Blood Glucoseand Energy Storage?

The Hormones Insulin And Glucagon Are Produced By The Pancreas

Insulin Lowers Blood Glucose And Promotes Energy Storage

Glucagon Helps Increase Blood Glucose

Fight-Or-Flight Response Provides An Immediate Energy Source

Ketones Are The Body’s Alternative Energy Source

How Much Carbohydrate Do We Require?

Dietary Reference Intakes For Carbohydrates

Making The Right Food Choices

Food Matters: Working Toward the Goal: Focus on Reducing Added Sugars

Nutrition Matters: Nutrition and Diabetes

What Is Diabetes?

The Discovery Of Insulin

Diabetes Is Classified By Its Underlying Cause

What Is Type 1Diabetes?

Type 1 Diabetes Is Caused By A Lack Of Insulin Production

Metabolic Disturbances Result From Type 1 Diabetes

Type 1 Diabetes Requires Insulin Injections Or a Pump

What Is Type 2 Diabetes?

Type 2 Diabetes Is Caused By Insulin Resistance

Genetic And Lifestyle Factors Increase The Risk Of Developing Type 2 Diabetes

Signs And Symptoms Of Type 2 Diabetes Are Often Ignored

Managing Type 2 Diabetes Can Help Prevent Long-Term Complications

Lifestyle Practices Can Influence Risk Of Developing Type 2 Diabetes

What Are Secondary Diabetes and Gestational Diabetes?

Focus On The Process Of Science: The Story of the Pima Indians

Some Pregnant Women Develop Gestational Diabetes

Managing Diabetes Today Can Help Prevent Health Problems Tomorrow

Chapter 5: Protein

Everybody Has A Story: Living with Peanut Allergy

What Are Proteins?

Amino Acids Are The Building Blocks Of Proteins

Amino Acids Are Classified As Essential, Nonessential, Or Conditionally Essential

Are All Food Proteins Equal?

Complete And Incomplete Proteins

Protein Complementation

Protein Quality

How Are Proteins Made?

Focus On Food: Genetically Modified Organisms (GMOs) and Protein Quality

Step 1: Cell Signaling Initiates Protein Synthesis

Step 2: Transcription Transfers Genetic Information To Mrna

Step 3: Translation Produces A New Peptide Chain

How Do Proteins Get Their Shapes?

Primary Structure Dictates A Protein’s Basic Identity

Secondary Structure Folds And Twists A Peptide Chain

Tertiary Structure Adds Complexity

Focus On Clinical Applications: Sickle Cell Anemia

Some Proteins Have Quaternary Structure And Prosthetic Groups

Denaturing Agents Alter A Protein’s Shape And Function

Genetics, Epigenetics, Nutrition, and Nutrigenomics

Genetic Alterations: Mutations And Polymorphisms

Experts Believe That Nutrition May Be Related To Epigenetics

The Human Genome Project Has Opened The Door To Nutrigenomics

Focus On The Process Of Science: Personalized Nutrition Based On Genetic Makeup

How Are Dietary Proteins Digested,Absorbed,and Circulated?

Protein Digestion Begins In The Stomach

Protein Digestion Continues In The Small Intestine

Amino Acids Are Absorbed In The Small Intestine And Circulated In The Blood

What Are the Major Functions of Proteins and Amino Acids in the Body?

Proteins Provide Structure

Enzymes Are Proteins That Catalyze Chemical Reactions

Muscle Proteins Facilitate Movement

Some Proteins Provide A Transport Service

Hormones And Cell-Signaling Proteins Are Critical Communicators

Proteins Protect The Body

Fluid Balance Is Regulated In Part By Proteins

Proteins Help Regulate Ph

Proteins Are Sources Of Glucose And Energy (Atp)

Amino Acids Serve Many Additional Purposes

Protein Turnover, Urea Excretion, and NitrogenBalance

Protein Turnover Helps Maintain An Adequate Supply Of Amino Acids

Nitrogen Is Excreted As Urea

What Is Nitrogen Balance?

How Much Protein Do You Need?

Dietary Reference Intakes (Dris) For Amino Acids

Dietary Reference Intakes (Dris) For Proteins

Experts Debate Whether Athletes Need More Protein

Additional Recommendations For Protein Intake

Focus On Sports Nutrition: Do Protein and Amino Acid SupplementsEnhance Athletic Performance?

Food Matters: Working Toward the Goal: ObtainingSufficient Protein While Minimizing Fats

Vegetarian Diets: Healthier Than Other Dietary Patterns?

There Are Several Forms Of Vegetarianism

Vegetarian Diets Sometimes Require Thoughtful Choices

What Are the Consequences of Protein Deficiency?

Protein Deficiency Is Most Common In Early Life

Protein Deficiency In Adults

Protein Excess: Is There Cause for Concern?

High Red Meat Consumption May Be Related To Increased Risk For Cancer

Nutrition Matters: Food Safety

What Causes Foodborne Illness?

Foodborne Illnesses Are Caused By Infectious And Noninfectious Agents

Different Strains Of a Microorganism Are Called Serotypes

Some Organisms Make Toxins Before We Eat Them

Some Organisms Make Enteric (Intestinal) Toxins After We Eat Them

Some Organisms Invade Intestinal Cells

Protozoa And Worms Are Types Of Parasites

Prions Are Inert, Nonliving Proteins That May Be Infectious

How Can Noninfectious Substances Cause Foodborne Illness?

Algae Toxins Can Make Some Fish And Shellfish Poisonous

Some Pesticides, Herbicides, Antibiotics, And Hormones Are Dangerous

Food Allergies And Sensitivities Can Also Cause Foodborne Illness

New Food Safety Concerns Are Always Emerging

How Do Food Manufacturers Prevent Contamination?

Careful Food-Handling Techniques Help Keep Food Safe

Proper Food Production, Preservation, And Packaging Can Prevent Illness

What Steps Can You Taketo Reduce Foodborne Illness?

Check Consumer Advisory Bulletinsv

The Fightbac!® Campaign Provides Basic Food Safety Advice

Be Especially Careful When Eating Out

What About Avoiding Foodborne Illness While Traveling or Camping?

Drink Only Purified Or Treated Water

Avoid Or Carefully Wash Fresh Fruit And Vegetables

Traveling In Areas With Variant Creutzfelt-Jakob Disease

What Are Some Emerging Issues of Food Biosecurity?

Chapter 6: Lipids

Everybody Has A Story: Gallbladder Surgery—When Things Do Not Go Smoothly

What Are Lipids?

Fats And Oils Are Types Of Lipids

Fatty Acids Are The Most Common Type Of Lipid

Fatty Acids Are Named For Their Structures

Focus On Diet And Health: Trans Fat–Free Zones

Which Fatty Acids Do We Need, and Where Do They Come From?

There Are Two Essential Fatty Acids: Linoleic Acid And Linolenic Acid

Some Fatty Acids Are Conditionally Essential

Dietary Sources Of Different Types Of Fatty Acids

Focus On Life Cycle Nutrition: Optimal Lipid Nutrition During Infancy

Mono-, Di-, and Triglycerides: What’s the Difference?

Triglycerides Play Many Roles In The Body

What Are Phospholipids and Sterols?

Phospholipids Are Considered “Amphipathic”

Phospholipids Are Critical For Cell Membranes And Lipid Transport

Sterols And Sterol Esters Are Lipids With Ring Structures

How Are Dietary Lipids Digested?

Digestion Of Triglycerides Requires Bile And Lipases

Focus On Clinical Applications: Gallbladder Disease And Gallstones

Digestion Of Phospholipids And Cholesteryl Esters Also Requires Pancreatic Enzymes

How Are Dietary Lipids Absorbed and Circulated in the Body?

Dietary Lipids Are Absorbed In The Small Intestine

Dietary Lipids Are Circulated Away From The Small Intestine In Two Ways

What Is the Role of Other Lipoproteins in Lipid Transport and Delivery?

Lipoproteins Contain Lipids In Their Cores

What Is the Relationship between Lipid Intake and Health?

Excess Lipid Intake Can Lead To Obesity

Dietary Lipids May Be Related To Risk Of Cardiovascular Disease

Focus On Food: The Skinny on Fat Substitutes

The Relationship Between Dietary Lipids And Cancer Is Unclear

What Are the Dietary Recommendations for Lipids?

Consume Adequate Amounts Of The Essential Fatty Acids

Pay Special Attention To The Long-Chain Omega-3 Fatty Acids

Dietary Guidelines And Institute Of Medicine Recommend Limiting Saturated Fatty Acids

Food Matters: Working Toward the Goal: Getting the Right Lipids in Your Diet

Trans Fatty Acids And Maybe Cholesterol Should Be Minimized

Guidelines Set For Total Lipid Consumption

Nutrition Matters: Nutrition and Cardiovascular Health

How Does Cardiovascular Disease Develop?

Atherosclerosis Can Lead To Cardiovascular Disease

Heart Disease Is A Type Of Cardiovascular Disease

Stroke Is Another Form Of Cardiovascular Disease

What Are the Risk Factors for Cardiovascular Disease?

Nonmodifiable Risk Factors

Modifiable Risk Factors

How Does Nutrition Influence Cardiovascular Risk?

Hypertension Can Be Partially Controlled With Diet

Controlling Blood Lipid Levels With Diet

Other Dietary Factors And Patterns Are Associated With Lower Risk

Heart-Healthy Dietary Patterns

What Are the General Nutrition Guidelines for Healthy Hearts?

Be Mindful Of Energy Intake And Macronutrient Balance

Vitamins And Minerals Also Matter

Chapter 7: Energy Metabolism

Everybody Has A Story: The Importance Of Newborn Screening

What Is Energy Metabolism?

Metabolic Pathways Consist Of Linked Chemical Reactions

Metabolic Pathways Can Be Catabolic Or Anabolic

Chemical Reactions Require Enzymes

Energy Metabolism Is Regulated By Changes In Atp Levels

What Is the Role of ATP in Energy Metabolism?

High-Energy Bonds Enable Atp To Store And Release Energy

Atp Is Synthesized By Substrate Phosphorylation And By Oxidative Phosphorylation

How Do Catabolic Pathways Release Stored Energy?

Catabolic Pathways Metabolize Glucose For Energy

Catabolic Pathways Can Metabolize Protein For Energy

Triglycerides Are An Important Source Of Energy

How Do Anabolic Pathways Contribute to Energy Metabolism?

Glycogenesis Generates Glycogen From Glucose

Lipogenesis Forms Fatty Acids And Triglycerides

Gluconeogenesis Forms Glucose From Noncarbohydrate Sources

Ketogenesis Plays An Important Role During Times Of Limited Glucose Availability

Focus On Diet And Health: Can Ketogenic Diets Help Control Epilepsy?

How Is Energy Metabolism Influenced by Feeding and Fasting?

The Fed State Favors Energy Storage

Cells Rely On Stored Energy During The Postabsorptive State

Energy Stores Decline During The Fasting State

Focus On Diet And Heal: Thchronic Caloric Restriction And Longevity

The Body Conserves Energy Stores During The State Of Prolonged Starvation

Versatile Solutions Help The Body Meet Its Energy Needs

Focus On The Process Of Science: Keys Starvation Experiment

Nutrition Matters: Alcohol, Health, And Disease

What Is Alcohol and How Is It Absorbed?

Alcohol Is Produced By Fermentation

Several Factors Influence The Rate Of Alcohol Absorption

Alcohol Circulates And Accumulates In The Blood

Alcohol Affects The Central Nervous System

How Is Alcohol Metabolized?

The Alcohol Dehydrogenase (Adh) Pathway Metabolizes The Majority Of Alcohol

The Microsomal Ethanol-Oxidizingsystem (Meos) Can Also Metabolize Alcohol

Alcohol Metabolism Can Damage The Liver

Alcohol Affects Vitamin A Metabolism In The Liver

What Are the Health Benefits Associated with Moderate Alcohol Consumption?

Moderate Alcohol Consumption Is Related To Lower Risk Of Cardiovascular Disease

Moderate Alcohol Consumption May Provide Other Health Benefits

Why Does Heavy Alcohol Consumption Pose Serious Health Risks?

Excessive Alcohol Intake Can Impair Nutritional Status

Long-Term Alcohol Abuse Can Lead To Liver Disease

Long-Term Alcohol Abuse Increases Cancer Risk

Alcohol Abuse Can Harm The Cardiovascular System

Alcohol Abuse Can Impair Pancreatic Function

How Does Alcohol Abuse Contribute to Individual and Societal Problems?

Alcohol Use On College Campuses

Recommendations Forr Esponsible Alcohol Use

Chapter 8: Energy Balance and Body Weight Regulation

Everybody Has A Story: The Decision to Have Gastric Bypass Surgery

What Is Energy Balance?

Energy Balance Affects Body Weight

What Determines Energy Intake?

Hunger And Satiety Are Physiological Influences On Energy Intake

Focus On Clinical Applications: Bariatric Surgery

Appetite Also Affects Energy Intake

Focus On Food: Food Cravings and Food Aversions

What Determines Energy Expenditure?

Basal Metabolism Accounts For Most Of Tee

Physical Activity Is The Second-Largest Component Of Tee

Thermic Effect Of Food (Tef) Is A Minor Component Of Tee

Methods Of Assessing Total Energy Expenditure (Tee)

Direct And Indirect Calorimetry Used To Estimate Tee

Stable Isotopes Can Be Used To Estimate Tee

Tee Can Be Estimated Usingmathe Matical Formulas

How Are Body Weight and Body Composition Assessed?

Being Overweight Means Having Excess Weight; Being Obese Means Having Excess Fat

Tables Are A Guide To Assessing Body Weight

Clinicians Use Several Techniques To Assess Body Composition

Body Fat Distribution Affects Health

How Does Lifestyle Contribute to Obesity?

Eating Habits Can Contribute To Obesity

Sedentary Lifestyles Contribute To Weight Gain

Can Genetics Influence Body Weight?

Identical Twin Studies Help Scientists Understand Role Of Genetics

Discovery Of The “Obesity Genes” Provides First Genetic Model Of Obesity

How Does the Body Regulate Energy Balance and Body Weight?

Adjusting Energy Intake And Energy Expenditure Maintains Energy Balance

Leptin Communicates The Body’s Energy Reserve To The Brain

Adiponectin May Provide A Link Between Obesity And Weight-Related Diseases

What Are the Best Approaches to Weight Loss?

Healthy Food Choices Promote Overall Health

Food Matters: Working Toward the Goal: Maintaining a Healthy Body Weight by Balancing Caloric Intake

Characteristics Of People Who Successfully Lose Weight

Focus On Food: Eating More and Weighing Less

Does Macronutrient Distribution Matter?

High-Carbohydrate, Low-Fat Weight-Loss Diets

Low-Carbohydrate Weight-Loss Diets

Nutrition Matters: Disordered Eating

How Do Eating Disorders Differ from Disordered Eating?

People With Anorexia Nervosa Pursue Excessive Thinness

People With Bulimia Nervosa Binge And Purge

Most Eating Disorders Are Classified As “Not Otherwise Specified”

Are There Other Disordered Eating Behaviors?

Some Food-Related Disturbances Involve Nocturnal Eating

Food Neophobia: Avoidance Of Trying New Foods

Muscle Dysmorphia: Preoccupation With Muscularity

What Causes Eating Disorders?

Sociocultural Factors

Family Dynamics

Personality Traits And Emotional Factors Can Trigger Eating Disorders

Biological And Genetic Factors May Also Play A Role In Eating Disorders

Are Athletes at Increased Risk for Eating Disorders?

Athletics May Foster Eating Disorders In Some People

The Female Athlete Triad

How Can Eating Disorders Be Prevented and Treated?

Prevention Programs Must Promote A Healthy Body Image

Treatment Strategies Must Focus On Psychological Issues

Chapter 9: Physical Activity and Health

Everybody Has A Story: Turning a Spark into an Inferno

What Are the Health Benefits of Physical Activity?

Physical Activity Improves Health And Physical Fitness

Components Of Physical Fitness

Acsm Exercise Recommendations For Healthy Adults

How Does Physical Activity Impact Energy Metabolism?

Atp Can Be Generated By Aerobic And Anaerobic Pathways

Focus On Sports Nutrition: Do Creatine Supplements Enhance Athletic Performance?

What Physiologic Adaptations Occur in Response to Athletic Training?

Both Strength And Endurance Training Improve Athletic Performance

Some Athletes Use “Performance-Enhancing” Aids

How Does Physical Activity Influence DietaryRequirements?

Energy Requirements To Support Physical Activity

Focus On Sports Nutrition: Carbohydrate Loading and Athletic Performance

Recommendations For Macronutrient Intake Are Similar For Physically Active And Sedentary Individuals

An Adequate Diet Is Likely To Satisfy Micronutrient Requirements

Exercise Increases The Need For Fluid And Electrolytes

Nutrition Plays An Important Role In Post-Exercise Recovery

Chapter 10: Water-Soluble Vitamins

Everybody Has A Story: “I’m Sorry, But Your Baby Has a Neural Tube Defect”

The Water-Soluble Vitamins: A Primer

Water-Soluble Vitamins Tend To Have Similar Properties

Water-Soluble Vitamins Function In Diverse Ways

Some Vitamins Have Several Names

Some Foods Are “Enriched” Or “Fortified” With Micronutrients

Water-Soluble Vitamins Can Be Destroyed By Cooking And Improper Storage

Thiamin (Vitamin B1)—Needed for Productionof Acetyl Coenzyme A

Whole Grains, Pork, And Fish Are Rich In Thiamin

Food Matters Working Toward The Goal: Consuming Whole-Grain Foods To Optimize Your Intake Of Water-S

“Antithiamin Factors” Decrease Thiamin Bioavailability

Thiamin Is Critical For Atp Production

Thiamin Deficiency Results In Beriberi

Recommended Intakes Of Thiamin

Riboflavin (Vitamin B2)—Coenzyme Requiredfor Reduction–Oxidation Reactions

Meats And Dairy Products Are Rich Sources Of Riboflavin

Riboflavin Assists In Reduction–Oxidation (Redox) Reactions

Riboflavin Deficiency Causes Ariboflavinosis

Recommended Intakes Of Riboflavin

Niacin (Vitamin B3)—Required for EnergyMetabolism

Meat And Mushrooms Are Good Sources Of Niacin

Niacin Is Involved In Reduction–Oxidation (Redox) Reactions

Niacin Deficiency Results In Pellagra

Recommended Intakes Of Niacin

Pantothenic Acid (Vitamin B5)—A Componentof Coenzyme A

Pantothenic Acid Is Found In Most Plant And Animal Foods

Pantothenic Acid Is Needed For Glycolysis And The Citric Acid Cycle

Recommended Intakes For Pantothenic Acid

Vitamin B6—Critical for Metabolism of Amino Acids

Chickpeas, Tuna, And Liver Are Rich In Vitamin B6

Vitamin B6 Is Needed For Making Nonessential Amino Acids

Vitamin B6 Deficiency Causes Microcytic Hypochromic Anemia

Too Much Vitamin B6 Can Be Toxic

Recommended Intakes Of Vitamin B6

Biotin (Vitamin B7)—Coenzyme for Carboxylation Reactions

Nuts, Mushrooms, And Eggs Are Rich In Biotin

Biotin Adds Bicarbonate (Hco-(sub_3)) Subunits In Carboxylation Reactions

Recommended Intakes For Biotin

Folate—Required for Methylation Reactions

Green Leafy Vegetables Are Rich Sources Of Folate

Folate Facilitates Single-Carbon Transfers

Folate Deficiency Causes Megaloblastic Macrocytic Anemia

Recommended Intakes Of Folate

Vitamin B(sub_12) (Cobalamin)—Vitamin Made Only by Microorganisms

Microorganisms Produce Vitamin B(sub_12)

Vitamin B12 Is Involved In Atp And Methionine Production

Vitamin B(sub_12) Deficiency Causes Pernicious Anemia

Recommended Intakes For Vitamin B(sub_12)

Vitamin C (Ascorbic Acid)—Critical Antioxidant

Many Fruits And Vegetables Are Rich Sources Of Vitamin C

Vitamin C Is A Potent Antioxidant

Vitamin C Is Important For Immune Function

Vitamin C Deficiency Causes Scurvy

Recommended Intakes For Vitamin C

Is Choline a “New” Conditionally EssentialNutrient?

Eggs Are Rich Sources Of Dietary Choline

Choline Deficiency Is Rare

Carnitine—Needed for Fatty Acid Transport

Carnitine Carries Fatty Acids Across Membranes

Summary of the Water-Soluble Vitamins and Use of Supplements

Dietary Supplements Can Contain Many Substances

Chapter 11: Fat-Soluble Vitamins

Everybody Has A Story: Living Successfully with Factor V Leiden Thrombophilia

What Makes the Fat-Soluble Vitamins Unique?

Each Fat-Soluble Vitamin Has Several Names

Vitamin A and the Carotenoids—Needed for Eyesight and Much More

Vitamin A And Provitamin A Carotenoids Are Found In Diverse Plant And Animal Foods

Absorption Of Vitamin A And The Carotenoids Requires Adequate Lipids

Vitamin A Is Critical For Vision, Growth, And Reproduction

Nonprovitamin A Carotenoids Are Potent Antioxidants

Vitamin A Deficiency Causes Vitamin A Deficiency Disorder (Vadd)

Vitamin A Toxicity Causes Hypervitaminosis A

Recommended Intakes For Vitamin a And The Carotenoids

Focus On Diet And Health: Vitamin A and International Child Health

Vitamin D—The “Sunshine Vitamin”

Vitamin D Is Found Naturally In Only A Few Foods

Vitamin D Is Also Made In The Skin

Dietary Vitamin D Absorption And Vitamin D Activation

Vitamin D Regulates Calcium Homeostasis, Gene Expression, And Cell Differentiation

Vitamin D Deficiency May Be Relatively Common

Focus On Diet And Health: Vitamin D—Needed For More Than Just Healthy Bones

Recommended Intakes And Vitamin D Toxicity

Vitamin E—Antioxidant That Protects Biological Membranes

Vitamin E Is Abundant In Oils, Nuts, And Seeds

Vitamin E Is A Potent Antioxidant

Vitamin E Deficiency Causes Hemolytic Anemia

Recommended Intakes For Vitamin E

Vitamin K—Critical for Coagulation

Vitamin K Is Found Naturally In Dark Greens, Fish, And Legumes

Vitamin K Involved In Blood Clotting Cascade

Vitamin K Deficiency Can Cause Severe Bleeding

Focus On Clinical Applications: Nutrient–Drug Interactions and Vitamin K

Fat-Soluble Vitamins: Summary and OverallRecommendations

Food Matters: Working Toward the Goal: Increasing Fat-Soluble Vitamin Intake via Fruits and Vegetabl

Nutrition Matters: Nutrition and Cancer

How Does Cancer Develop?

Cancer Develops In a Multistep Manner

How Is Cancer Detected and Treated?

Routine Cancer Screening Is Recommended

There Are Many Treatment Options For Cancer

Cancer And Its Treatments Can Influence Nutritional Status

What Other Factors Are Related to Risk of Cancer?

Biological Factors Are Related To Cancer Risk

Lifestyle And Environmental Factors Impact Cancer Risk

Can Optimal Nutrition Help Prevent Cancer?

Recommendation #1: Maintain A Healthy Body Weight

Recommendation #2: Be Physically Active

Recommendation #3: Limit Consumption Of Energy-Dense Foods And Sweetened Beverages

Recommendation #4: Eat Mostly Foods Of Plant Origin

Recommendation #5: Limit Intake Of Red Meat And Processed Meat

Recommendation #6: Limit Alcohol

Recommendation #7: Limit Salt And Avoid Moldy Grains And Legumes

Recommendation #8: Choose Foods Over Supplements

Special Recommendation #1: Women Should Breastfeed Their Infants

Special Recommendation #2: Cancer Survivors Should Follow The Same Recommendations

Diet and Cancer: What Is in the Future?

Chapter 12: The Major Minerals and Water

Everybody Has A Story: JoAnn’s Challenge with Bone Health

What Are Minerals?

Common Characteristics Of Major Minerals

Calcium—The Body’s Most Abundant Mineral

Dietary And Supplemental Sources Of Calcium

Food Matters: Working Toward the Goal: Increasing Calcium and Potassium Intakes by Consuming Low-Fat

Calcium Homeostasis Is Complex

Calcium Is Needed For More Than Bones And Teeth

Focus On Food: Milk Consumption and Chronic Disease Prevention

Calcium And Bone Health

Calcium Deficiency Also Affects Nerve And Muscle Function

Calcium Toxicity Can Cause Kidney Stones And Calcification Of Soft Tissues

Recommended Intakes For Calcium

Phosphorus—A Component of Biological Membranes

Phosphorus Is Abundant In Protein-Rich Foods

Regulation Of Blood Phosphorus Levels Is Similar To That Of Calcium

Additional Roles For Phosphorus

Phosphorus Deficiency Is Rare; Toxicity Causes Mineralization Of Soft Tissues

Magnesium—Needed for Building Bonesand Stabilizing Enzymes

Beans, Nuts, And Seeds Are Excellent Sources Of Magnesium

Blood Levels Of Magnesium Are Regulated By The Small Intestine And Kidneys

Magnesium Is Important For Bones And To Stabilize Anions

Magnesium Deficiency And Toxicity Are Rare

Recommended Intakes For Magnesium

Sodium and Chloride—Regulators of Fluid Balance

Sodium And Chloride Contents Of Foods Are Readily Available

Sodium Absorption Requires Glucose

Blood Sodium Levels Are Carefully Regulated

Sodium And Chloride Are Electrolytes

Sodium And Chloride Deficiencies Can Occur During Illness And Physical Exertion

Overconsumption Of Sodium Chloride Increases Blood Pressure In Some People

Recommended Intakes For Sodium And Chloride

Potassium—An Important IntracellularCation

Potassium Is Found In A Variety Of Fruits, Vegetables, Dairy Products, And Meat

Potassium Is The Body’s Major Intracellular Cation

Potassium Deficiency And Toxicity

Water—The Essence of Life

Distribution Of Water In The Body

Fluid (Water) Balance Is Shifted By Movement Of Electrolytes

Water Is Essential For Life

Water Insufficiency Causes Dehydration

Focus On Clinical Applications: Electrolytes, Fluid Balance, and Cystic Fibrosis

Recommendations For Water Intake

How Are the Functions and Food Sources of the Major Minerals Related?

Focus On Diet And Health: Coffee, Caffeine, and Health

Nutrition Matters: Nutrition and Bone Health

Do Bones Continue to Develop and Grow Throughout Life?

Bone Tissue Is Complex And Living

Bones Are Made Of Osteoblasts and Osteoclasts

What Causes Osteoporosis?

There Are Two Types Of Osteoporosis

Osteoporosis Can Seriously Affect Health And Well-Being

Biological And Lifestyle Factors Increase Risk For Osteoporosis

Are You at Risk?

For Most People, Screening Should Begin At Age 65–70 Years

Osteoporosis Can Be Treated With Medications

Optimal Nutrition Is Critical For Bone Health

Chapter 13: The Trace Minerals

Everybody Has A Story: Living Life as an “Iron Man”

What Do the Trace Minerals Have in Common?

Regulation Of Trace Minerals In The Body

Trace Minerals Act As Cofactors And Prosthetic Groups And Provide Structure

Iron—Transporter of Oxygen

Iron Is In Both Plant- And Animal-Derived Foods

Many Factors Influence Iron Bioavailability

Iron Absorption Is Tightly Regulated

Iron Is A Component Of Heme And Nonheme Proteins

Iron Deficiency Causes Anemia And Much More

Iron Toxicity Can Be Fatal

Recommended Intakes For Iron

Copper—Cofactor in Redox Reactions

Organ Meats Are Excellent Sources Of Copper

Excess Copper Is Eliminated In Bile

Food Matters: Working Toward the Goal: Increasing Trace Mineral Intake via Nuts and Seeds

Copper Is Involved In Reduction–Oxidation (Redox) Reactions

Copper Deficiency And Toxicity Are Rare

Iodine (Iodide)—An Essential Component of the Thyroid Hormones

Marine Foods Supply Iodine Naturally

Focus On The Process Of Science: Iodine Deficiency and Iodination of Salt

Goitrogens Inhibit Iodine Utilization

Iodine Is A Component Of Thyroid Hormones

Iodine Deficiency Causes Cretinism And Goiter

Recommended Intakes For Iodine

Selenium—A Mineral with Antioxidant Functions

Nuts, Seafood, And Meats Are Rich In Selenium

Selenium Is Incorporated Into Selenoproteins

Selenium Is An Important Antioxidant

Selenium Deficiency And Toxicity: Keshan Disease And Selenosis

Chromium—Implicated in Glucose Homeostasis

Chromium Content Of Foods Depends On Chromium Content Of Soil

Chromium May Be Involved In Glucose Homeostasis

Chromium Deficiency And Toxicity Are Rare

Recommended Intakes For Chromium

Manganese—Important for Gluconeogenesis and Bone Formation

Plant Foods Are The Best Sources Of Manganese

Severe Manganese Deficiency Causes Weak Bones And Slow Growth

Molybdenum—Required in Very Small Quantities

Legumes, Nuts, And Grains Provide Molybdenum

Molybdenum Deficiency Is Exceedingly Rare

Zinc—Involved in RNA Synthesis and Gene Expression

Zinc Is Found In Shellfish, Organ Meats, And Dairy Foods

Zinc Absorption Is Regulated Similarly To Iron

Zinc Is Involved In Rna Synthesis And Gene Expression

Vegetarians May Need Additional Zinc

Fluoride—Nonessential Mineral That Strengthens Bones and Teeth

Many Communities Fluoridate Their Water

Fluoride Strengthens Bones And Teeth

Fluoride Toxicity Results In Fluorosis

Are There Other Important Trace Minerals?

Integration of Functions and Food Sources

Chapter 14: Life Cycle Nutrition

Everybody Has A Story: Backyard Harvest

What Physiological Changes Take Place during the Human Life Cycle?

Growth And Development Take Place At Various Times During The Life Cycle

Nutrient Requirements Can Change For Each Stage Of The Life Cycle

What Are the Major Stages of Prenatal Development?

Prenatal Development Is Divided Into Embryonic And Fetal Periods

Gestational Age Is Important To Assess

Focus On The Process Of Science: Developmental Origins of Health and Disease

What Are the Recommendations for a Healthy Pregnancy?

Recommended Weight Gain Depends On Bmi

Maternal Nutrient And Energy Requirements Change During Pregnancy

Maternal Smoking Is Harmful To The Fetus

Staying Healthy During Pregnancy

Pregnancy-Related Health Concerns

Food Matters: Working Toward The Goal: Selecting Foods During Pregnancy

Why Is Breastfeeding Recommended during Infancy?

Lactation Is The Process Of Milk Production

Milk Production Is A Matter Of Supply And Demand

Human Milk Is Beneficial For Babies

Lactation Influences Maternal Energy And Nutrient Requirements

Breastfeeding Is Beneficial For Mothers

What Are the Nutritional Needs of Infants?

Infant Growth Is Assessed Using Growth Charts

Developmental Stages Provide The Basis For Recommended Infant Feeding Practices

Nutrient Supplementation Recommendations Are Based On Whether The Infant Is Breastfed Or Formula Fed

Complementary Foods Can Be Introduced Between 4 And 6 Months Of Age

What Are the Nutritional Needs of Toddlers and Young Children?

Growth And Development Influence Nutritiona Lneeds Of Toddlers And Young Children

Feeding Behaviors In Children

Focus On Diet And Health: Overweight Children: A Growing Concern

Recommended Energy And Nutrient Intakes For Toddlers And Young Children

Dietary Guidelines For Toddlers And Young Children

How Do Nutritional Requirements Change during Adolescence?

Growth And Development During Adolescence

Nutritional Concerns And Recommendations During Adolescence

How Do Age-Related Changes in Adults Influence Nutrient and Energy Requirements?

Adulthood Is Characterized By Physical Maturity

There Are Many Theories As To Why We Age

Nutritional Issues Of Adults

Focus On Clinical Applications: Dietary Options for Perimenopausal and Menopausal Women

Assessing Nutritional Risk In Older Adults

Nutrition Matters: Food Security, Hunger, and Malnutrition

What Is Food Security?

People Respond To Food Insecurity In Different Ways

Poverty Is The Underlying Factor Associated With Food Insecurity

What Are the Consequences of Food Insecurity?

Many Organizations Provide Food-Based Assistance In The United States

What Causes Worldwide Hunger and Malnutrition?

Many Factors Contribute To Global Food Insecurity

Global Food Insecurity Results In Malnutrition

International Organizations Provide Food-Based Assistance To The Global Community

What Are Potential Solutions for Global Food Insecurity and Malnutrition?

Alleviating Food Insecurity And Malnutrition

Taking Action Against Hunger Can Make A Difference

Appendixes

Appendix A: Aids to Calculation

Appendix B: Estimated Energy Requirement (EER) Calculations and Physical Activity Values (PA)

Appendix C: Summary of the 2015 Dietary Guidelines for Americans

Appendix D: The Exchange System

Appendix E: Answers to Study Card Review Questions

Glossary

Index

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Tags: Michelle McGuire, Kathy Beerman, Nutritional Sciences, Fundamentals to Food