Test Bank for Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines 1st edition by Jamie Pope, Steven Nizielski, Alison McCook 131900105X 9781319001056

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ISBN 10: 131900105X

ISBN 13: 9781319001056

Author:  Jamie Pope, Steven Nizielski, Alison McCook

In this breakthrough introductory text, educators Jamie Pope and Steve Nizielski, and science writer, Alison McCook use real stories—about real people and real science—to 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 textbook for the course to offer automatically graded dietary analysis activities using the USDA’s open-access SuperTracker. These exercises are in LaunchPad, a dedicated online course space that compliments the text to provide students with a fully integrated print/digital learning experience.

Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines 1st 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 nutritionFood provides nutrients and energyWhat is malnutrition? Nutrient intake recommendationsNutrition science in actionCredible sources of nutrition information Health goals for AmericansAssessing 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 foodsLimit these: solid fats and added sugars (SoFAS)The Dietary Guidelines for AmericansGlobal nutritionUnderstanding the labeling on foodFuture food labels

3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS

A GUT FEELING

Is gluten really all that bad?

Overview of the digestive processOverview of mechanical and chemical digestionThe role of bacteria in the gastrointestinal tractDigestive disorders

4. CARBOHYDRATES

“WHOLE GRAIN” HYPE

Can science help us navigate the perils of the cereal aisle?

What is a carbohydrate? Structure and function of carbohydratesSources of carbohydratesDigestion of carbohydratesAdded sugarsUnderstanding fiberCarbohydrate intake recommendations

Unique Chapter

5. NUTRITION AND DIABETES

MEDICAL MIRACLES

Nearly 100 years ago, a discovery revolutionized

medicine and saved millions of children as a result.

What is diabetes mellitus?Type 2 diabetesDiabetes on the riseDiabetes treatment and prevention

Chapters 6 and 7 work together to explore the science of lipids and lipids in health and disease.

6. LIPIDS

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 lipidsLipid digestion and absorptionLipoprotein transportEssential fatty acidsTrans fats and fat substitutesCurrent fat intake and recommendationsKnowledge 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 diseaseRisk factors for cardiovascular diseaseMetabolic syndrome A heart-protective dietFat intake and health—beyond cardiovascular disease

8. PROTEIN

HOW MUCH OF A GOOD THING DO WE NEED?

Experts consider how much protein is best for us all.

Protein synthesisDigestion and absorption of proteinsVaried functions of proteinProtein turnover and nitrogen balanceSeniors may benefit from higher intakes of proteinProtein qualityProtein-deficiency diseasesHigh-protein diets

Unique Chapter–This chapter examines the multiple dimensions of plant-based diets.

9. PLANT-BASED DIETS

PASS THE PLANTS, PLEASE

What does a Spanish study say about the benefits of following a Mediterranean-like diet?

Benefits of a plant-based dietNutritional considerations and concerns associated with plant-based dietsPlant-based and vegetarian guidelinesThe Mediterranean diet

Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.

10. FAT-SOLUBLE VITAMINS

SOAK UP THE SUN

An ailing gorilla inspires a lifelong interest in the vitamins.

Introducing the vitaminsProperties of fat-soluble vitaminsVitamin D deficiencyVitamin AVitamin A deficiencyVitamin EVitamin E deficiency

11. WATER-SOLUBLE VITAMINS

IT’S NOT A GERM

Pioneering research uncovers vitamin deficiency diseases.

Characteristics of the water-soluble vitaminsThe B-vitaminsThiamine(B1)Niacin (B3)Riboflavin (B2)Vitamin (B6)Folate (B9)Vitamin (B12)Vitamin C

Unique Chapter!

12. DIETARY SUPPLEMENTS

SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS

Surprising studies on the value of vitamin supplements.

What are dietary supplements?Regulation of dietary supplementsUnderstanding supplement labelsAre dietary supplements harmful?Pros and cons of herbal supplementsFunctional foods

13. MAJOR MINERALS AND WATER

POTASSIUM POWER

Eating a diet low in sodium and rich in potassium may be protective of hypertension.

Overview of the minerals Mineral absorption and bioavailabilityMinerals in our foodCalcium, magnesium and phosphorus have diverse structural roles in the bodySulfur is a component of proteins.Sodium, potassium and chloride maintain fluid balance in the bodyWater is crucial for lifeRoles of water in the bodyWater balance in the bodyWater recommendations

14. TRACE MINERALS

SMALL AMOUNTS WITH BIG IMPORTANCE

Is iodine deficiency a thing of the past?

Introducing the trace mineralsIodine sources and functionsIronZincCopperSeleniumFlourideOther trace mineralsManganese, molybdenum, and chromiumUltratrace minerals

15. ENERGY BALANCE AND OBESITY

THE SITTING DISEASE

Understand the causes and consequences of obesity.

Energy in, energy out The biology of hungerA NEAT cause of weight gain Lifestyle and energy balanceWeight loss recommendationsA 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.

Fueling the active bodyMeasures of exercise intensityDietary carbohydrates for endurance exerciseFemale athlete triadBody buildingHydrating the athleteSports supplements

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 needsFood safetyPostnatal nutritionNutrition for the growing childIron 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 developmentNutritional intake in childrenNutritional recommendations for childrenObesityFood allergies

Unique Chapter! The College Years addresses the unique period of life when students are making the transition from home into the college environment, and the changes and the common changes and pressures during this period

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 adolescenceDeterminants of eating behaviorEating challenges on campusEating disordersAlcoholA 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 AmericaFoodborneintoxication and infectionEngineering food safety: HACCP and irradiationFood safety and modernization actFood safety in the homeBeyond food safety: food security

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