Understanding Nutrition 13th edition by Ellie Whitney, Sharon Rady Rolfes – Ebook PDF Instant Download/Delivery: 1133587526 , 978-1133587521
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ISBN 10: 1133587526
ISBN 13: 978-1133587521
Author: Ellie Whitney, Sharon Rady Rolfes
Understanding Nutrition 13th Table of contents:
Chapter 1. An Overview of Nutrition
1.1. Food Choices
1.2. The Nutrients
1.2a. Nutrients in Foods and in the Body
1.2b. The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein
1.2c. The Vitamins
1.2d. The Minerals
1.2e. Water
1.3. The Science of Nutrition
1.3a. Conducting Research
1.3b. Analyzing Research Findings
1.3c. Publishing Research
1.4. Dietary Reference Intakes
1.4a. Establishing Nutrient Recommendations
1.4b. Establishing Energy Recommendations
1.4c. Using Nutrient Recommendations
1.4d. Comparing Nutrient Recommendations
1.5. Nutrition Assessment
1.5a. Nutrition Assessment of Individuals
1.5b. Nutrition Assessment of Populations
1.6. Diet and Health
1.6a. Chronic Diseases
1.6b. Risk Factors for Chronic Diseases
Highlight 1. Nutrition Information and Misinformation
Study It 1. An Overview of Nutrition
Test It
Chapter 2. Planning a Healthy Diet
2.1. Principles and Guidelines
2.1a. Diet-Planning Principles
2.2a. Dietary Guidelines for Americans
2.2. Diet-Planning Guides
2.2a. USDA Food Patterns
2.2b. Exchange Lists
2.2c. Putting the Plan into Action
2.2d. From Guidelines to Groceries
2.3. Food Labels
2.3a. The Ingredient List
2.3b. Nutrition Facts Panel
2.3c. Claims on Labels
2.3d. Consumer Education
Highlight 2. Vegetarian Diets
Study It 2. Planning a Healthy Diet
Test It
Chapter 3. Digestion, Absorption, and Transport
3.1. Digestion
3.1a. Anatomy of the Digestive Tract
3.1b. The Muscular Action of Digestion
3.1c. The Secretions of Digestion
3.1d. The Final Stage
3.2. Absorption
3.2a. Anatomy of the Absorptive System
3.2b. A Closer Look at the Intestinal Cells
3.3. The Circulatory Systems
3.3a. The Vascular System
3.3b. The Lymphatic System
3.4. The Health and Regulation of the GI Tract
3.4a. Gastrointestinal Bacteria
3.4b. Gastrointestinal Hormones and Nerve Pathways
3.4c. The System at Its Best
Highlight 3. Common Digestive Problems
Study It 3. Digestion, Absorption, and Transport
Test It
Chapter 4. The Carbohydrates: Sugars, Starches, and Fibers
4.1. The Chemist’s View of Carbohydrates
4.1a. Monosaccharides
4.1b. Disaccharides
4.1c. Polysaccharides
4.2. Digestion and Absorption of Carbohydrates
4.2a. Carbohydrate Digestion
4.2b. Carbohydrate Absorption
4.2c. Lactose Intolerance
4.3. Glucose in the Body
4.3a. A Preview of Carbohydrate Metabolism
4.3b. The Constancy of Blood Glucose
4.4. Health Effects and Recommended Intakes of Sugars
4.4a. Health Effects of Sugars
4.4b. Recommended Intakes of Sugars
4.4c. Alternative Sweeteners
4.5. Health Effects and Recommended Intakes of Starch and Fibers
4.5a. Health Effects of Starch and Fibers
4.5b. Recommended Intakes of Starch and Fibers
4.5c. From Guidelines to Groceries
Highlight 4. Carbs, kCalories, and Controversies
Study It 4. The Carbohydrates: Sugars, Starches, and Fibers
Test It
Chapter 5. The Lipids: Triglycerides, Phospholipids, and Sterols
5.1. The Chemist’s View of Fatty Acids and Triglycerides
5.1a. Fatty Acids
5.1b. Triglycerides
5.1c. Characteristics of Solid Fats and Oils
5.2. The Chemist’s View of Phospholipids and Sterols
5.2a. Phospholipids
5.2b. Sterols
5.3. Digestion, Absorption, and Transport of Lipids
5.3a. Lipid Digestion
5.3b. Lipid Absorption
5.3c. Lipid Transport
5.4. Lipids in the Body
5.4a. Roles of Triglycerides
5.4b. Essential Fatty Acids
5.4c. A Preview of Lipid Metabolism
5.5. Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
5.5a. Health Effects of Saturated Fats, Trans Fats, and Cholesterol
5.5b. Recommended Intakes of Saturated Fat, Trans Fat, and Cholesterol
5.6. Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
5.6a. Health Effects of Monounsaturated and Polyunsaturated Fats
5.6b. Recommended Intakes of Monounsaturated and Polyunsaturated Fats
5.6c. From Guidelines to Groceries
Highlight 5. High-Fat Foods—Friend or Foe?
Conclusion
Study It 5. The Lipids: Triglycerides, Phospholipids, and Sterols
Test It
Chapter 6. Protein: Amino Acids
6.1. The Chemist’s View of Proteins
6.1a. Amino Acids
6.1b. Proteins
6.2. Digestion and Absorption of Proteins
6.2a. Protein Digestion
6.2b. Protein Absorption
6.3. Proteins in the Body
6.3a. Protein Synthesis
6.3b. Roles of Proteins
6.3c. A Preview of Protein Metabolism
6.4. Protein in Foods
6.4a. Protein Quality
6.4b. Complementary Proteins
6.5. Health Effects and Recommended Intakes of Protein
6.5a. Health Effects of Protein
6.5b. Recommended Intakes of Protein
6.5c. From Guidelines to Groceries
6.5d. Read Food Labels
6.5e. Protein and Amino Acid Supplements
Highlight 6. Nutritional Genomics
Study It 6. Protein: Amino Acids
Test It
Chapter 7. Energy Metabolism
7.1. Chemical Reactions in the Body
7.2. Breaking Down Nutrients for Energy
7.2a. Glucose
7.2b. Glycerol and Fatty Acids
7.2c. Amino Acids
7.2d. The Final Steps of Energy Metabolism
7.3. Feasting and Fasting
7.3a. Feasting—Excess Energy
7.3b. The Transition from Feasting to Fasting
7.3c. Fasting—Inadequate Energy
7.3d. Low-Carbohydrate Diets
Highlight 7. Alcohol in the Body
Study It 7. Energy Metabolism
Test It
Chapter 8. Energy Balance and Body Composition
8.1. Energy Balance
8.2. Energy In: The kCalories Foods Provide
8.2a. Food Composition
8.2b. Food Intake
8.3. Energy Out: The kCalories the Body Expends
8.3a. Components of Energy Expenditure
8.3b. Estimating Energy Requirements
8.4. Body Weight and Body Composition
8.4a. Defining Healthy Body Weight
8.4b. Body Fat and Its Distribution
8.5. Health Risks Associated with Body Weight and Body Fat
8.5a. Health Risks of Underweight
8.5b. Health Risks of Overweight
8.5c. Fit and Fat versus Sedentary and Slim
Highlight 8. Eating Disorders
Study It 8. Energy Balance and Body Composition
Test It
Chapter 9. Weight Management: Overweight, Obesity, and Underweight
9.1. Overweight and Obesity
9.1a. Fat Cell Development
9.1b. Fat Cell Metabolism
9.1c. Set-Point Theory
9.2. Causes of Overweight and Obesity
9.2a. Genetics and Epigenetics
9.2b. Environment
9.3. Problems of Overweight and Obesity
9.3a. Health Risks
9.3b. Perceptions and Prejudices
9.3c. Dangerous Interventions
9.4. Aggressive Treatments for Obesity
9.4a. Drugs
9.4b. Surgery
9.5. Weight-Loss Strategies
9.5a. Set Reasonable Goals
9.5b. Eating Patterns
9.5c. Physical Activity
9.5d. Environmental Influences
9.5e. Behavior and Attitude
9.5f. Weight Maintenance
9.5g. Prevention
9.5h. Community Programs
9.6. Underweight
9.6a. Problems of Underweight
9.6b. Weight-Gain Strategies
Highlight 9. The Latest and Greatest Weight-Loss Diet—Again
Study It 9. Weight Management: Overweight, Obesity, and Underweight
Test It
Chapter 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
10.1. The Vitamins—An Overview
10.2. The B Vitamins
10.2a. Thiamin
10.2b. Riboflavin
10.2c. Niacin
10.2d. Biotin
10.2e. Pantothenic Acid
10.2f. Vitamin B6
10.2g. Folate
10.2h. Vitamin B12
10.2i. Choline
10.2j. Nonvitamins
10.2k. Interactions among the B Vitamins
10.3. Vitamin C
10.3a. Vitamin C Roles
10.3b. Vitamin C Recommendations
10.3c. Vitamin C Deficiency
10.3d. Vitamin C Toxicity
10.3e. Vitamin C Food Sources
Highlight 10. Vitamin and Mineral Supplements
Study It 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Test It.
Chapter 11. The Fat-Soluble Vitamins: A, D, E, and K
11.1. Vitamin A and Beta-Carotene
11.1a. Roles in the Body
11.1b. Vitamin A Deficiency
11.1c. Vitamin A Toxicity
11.1d. Vitamin A Recommendations
11.1e. Vitamin A in Foods
11.2. Vitamin D
11.2a. Roles in the Body
11.2b. Vitamin D Deficiency
11.2c. Vitamin D Toxicity
11.2d. Vitamin D Recommendations and Sources
11.3. Vitamin E
11.3a. Vitamin E as an Antioxidant
11.3b. Vitamin E Deficiency
11.3c. Vitamin E Toxicity
11.3d. Vitamin E Recommendations
11.3e. Vitamin E in Foods
11.4. Vitamin K
11.4a. Roles in the Body
11.4b. Vitamin K Deficiency
11.4c. Vitamin K Toxicity
11.4d. Vitamin K Recommendations and Sources
Highlight 11. Antioxidant Nutrients in Disease Prevention
Study It 11. The Fat-Soluble Vitamins: A, D, E, and K
Test It
Chapter 12. Water and the Major Minerals
12.1. Water and the Body Fluids
12.1a. Water Balance and Recommended Intakes
12.1b. Blood Volume and Blood Pressure
12.1c. Fluid and Electrolyte Balance
12.1d. Fluid and Electrolyte Imbalance
12.1e. Acid-Base Balance
12.2. The Minerals—An Overview
12.3. The Major Minerals
12.3a. Sodium
12.3b. Chloride
12.3c. Potassium
12.3d. Calcium
12.3e. Phosphorus
12.3f. Magnesium
12.3g. Sulfate
Highlight 12. Osteoporosis and Calcium
Study It 12. Water and the Major Minerals
Test It.
Chapter 13. The Trace Minerals
13.1. The Trace Minerals—An Overview
13.2. The Trace Minerals
13.2a. Iron
13.2b. Zinc
13.2c. Iodine
13.2c. Selenium
13.2e. Copper
13.2f. Manganese
13.2g. Fluoride
13.2h. Chromium
13.2i. Molybdenum
13.3. Contaminant Minerals
Highlight 13. Phytochemicals and Functional Foods
Study It 13. The Trace Minerals
Test It
Chapter 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
14.1. Fitness
14.1a. Benefits of Fitness
14.1b. Developing Fitness
14.1c. Cardiorespiratory Endurance
14.1d. Resistance Training
14.2. Energy Systems and Fuels to Support Activity
14.2a. The Energy Systems of Physical Activity—ATP and CP
14.2b. Glucose Use during Physical Activity
14.2c. Fat Use during Physical Activity
14.2d. Protein Use during Physical Activity—and between Times
14.3. Vitamins and Minerals to Support Activity
14.3a. Dietary Supplements
14.3b. Nutrients of Concern
14.4. Fluids and Electrolytes to Support Activity
14.4a. Temperature Regulation
14.4b. Sports Drinks
14.4c. Poor Beverage Choices: Caffeine and Alcohol
14.5. Diets for Physically Active People
14.5a. Choosing a Diet to Support Fitness
14.5b. Meals before and after Competition
Highlight 14. Supplements as Ergogenic Aids
Study It 14. Fitness: Physical Activity, Nutrients, and Body Adaptations
Test It.
Chapter 15. Life Cycle Nutrition: Pregnancy and Lactation
15.1. Nutrition Prior to Pregnancy
15.2. Growth and Development during Pregnancy
15.2a. Placental Development
15.2b. Fetal Growth and Development
15.2c. Critical Periods
15.3. Maternal Weight
15.3a. Weight Prior to Conception
15.3b. Weight Gain during Pregnancy
15.3c. Exercise during Pregnancy
15.4. Nutrition during Pregnancy
15.4a. Energy and Nutrient Needs during Pregnancy
15.4b. Vegetarian Diets during Pregnancy and Lactation
15.4c. Common Nutrition-Related Concerns of Pregnancy
15.5. High-Risk Pregnancies
15.5a. The Infant’s Birthweight
15.5b. Malnutrition and Pregnancy
15.5c. Food Assistance Programs
15.5d. Maternal Health
15.5e. The Mother’s Age
15.5f. Practices Incompatible with Pregnancy
15.6. Nutrition during Lactation
15.6a. Lactation: A Physiological Process
15.6b. Breastfeeding: A Learned Behavior
15.6c. Maternal Energy and Nutrient Needs during Lactation
15.6d. Maternal Health
15.6e. Practices Incompatible with Lactation
Highlight 15. Fetal Alcohol Syndrome
Study It 15. Life Cycle Nutrition: Pregnancy and Lactation
Test It
Chapter 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
16.1. Nutrition during Infancy
16.1a. Energy and Nutrient Needs
16.1b. Breast Milk
16.1c. Infant Formula
16.1d. Special Needs of Preterm Infants
16.1e. Introducing Cow’s Milk
16.1f. Introducing Solid Foods
16.1g. Mealtimes with Toddlers
16.2. Nutrition during Childhood
16.2a. Energy and Nutrient Needs
16.2b. Hunger and Malnutrition in Children
16.2c. The Malnutrition-Lead Connection
16.2d. Hyperactivity and “Hyper” Behavior
16.2e. Food Allergy and Intolerance
16.2f. Childhood Obesity
16.2g. Mealtimes at Home
16.2h. Nutrition at School
16.3. Nutrition during Adolescence
16.3a. Growth and Development
16.3b. Energy and Nutrient Needs
16.3c. Food Choices and Health Habits
Highlight 16. Childhood Obesity and the Early Development of Chronic Diseases
Study It 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Test It
Chapter 17. Life Cycle Nutrition: Adulthood and the Later Years
17.1. Nutrition and Longevity
17.1a. Observation of Older Adults
17.1b. Manipulation of Diet
17.2. The Aging Process
17.2a. Physiological Changes
17.2b. Other Changes
17.3. Energy and Nutrient Needs of Older Adults
17.3a. Water
17.3b. Energy and Energy Nutrients
17.3c. Vitamins and Minerals
17.3d. Nutrient Supplements
17.4. Nutrition-Related Concerns of Older Adults
17.4a. Vision
17.4b. Arthritis
17.4c. The Aging Brain
17.4d. Alcohol
17.5. Food Choices and Eating Habits of Older Adults
17.5a. Malnutrition
17.5b. Food Assistance Programs
17.5c. Meals for Singles
Highlight 17. Nutrient-Drug Interactions
Study It 17. Life Cycle Nutrition: Adulthood and the Later Years
Test It
Chapter 18. Diet and Health
18.1. Nutrition and Infectious Diseases
18.1a. The Immune System
18.1b. Nutrition and Immunity
18.1c. HIV and AIDS
18.1d. Inflammation and Chronic Diseases
18.2. Nutrition and Chronic Diseases
18.3. Cardiovascular Disease
18.3a. How Atherosclerosis Develops
18.3b. Risk Factors for Coronary Heart Disease
18.3c. Recommendations for Reducing Coronary Heart Disease Risk
18.4. Hypertension
18.4a. How Hypertension Develops
18.4b. Risk Factors for Hypertension
18.4c. Treatment of Hypertension
18.5. Diabetes Mellitus
18.5a. How Diabetes Develops Diabetes mellitus
18.5b. Complications of Diabetes
18.5c. Recommendations for Diabetes
18.6. Cancer
18.6a. How Cancer Develops
18.6b. Recommendations for Reducing Cancer Risks
18.7. Recommendations for Chronic Diseases
Highlight 18. Complementary and Alternative Medicine
Study It 18. Diet and Health
Test It
Chapter 19. Consumer Concerns about Foods and Water
19.1. Foodborne Illnesses
19.1a. Foodborne Infections and Food Intoxications
19.1b. Food Safety in the Marketplace
19.1c. Food Safety in the Kitchen
19.1d. Food Safety while Traveling
19.1e. Advances in Food Safety
19.2. Nutritional Adequacy of Foods and Diets
19.2a. Obtaining Nutrient Information
19.2b. Minimizing Nutrient Losses
19.3. Environmental Contaminants
19.3a. Harmfulness of Environmental Contaminants
19.3b. Guidelines for Consumers
19.4. Natural Toxicants in Foods
19.5. Pesticides
19.5a. Hazards and Regulation of Pesticides
19.5b. Monitoring Pesticides
19.5c. Consumer Concerns
19.6. Food Additives
19.6a. Regulations Governing Additives
19.6b. Intentional Food Additives
19.6c. Indirect Food Additives
19.7. Consumer Concerns about Water
19.7a. Sources of Drinking Water
19.7b. Water Systems and Regulations
Highlight 19. Food Biotechnology
Study It 19. Consumer Concerns about Foods and Water
Test It
Chapter 20. Hunger and the Global Environment
20.1. Hunger in the United States
20.1a. Defining Hunger in the United States
20.1b. Relieving Hunger in the United States
20.2. World Hunger
20.2a. Food Shortages
20.2b. Poverty and Overpopulation
20.3. Malnutrition
20.3a. Nutrient Deficiencies
20.3b. Growth Failure
20.3c. Rehabilitation
20.4. The Global Environment
20.4a. Hunger and Environment Connections
20.4b. Sustainable Solutions
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