Nutrition

Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, animations, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools. Written for majors and advanced non-majors, the Sixth Edition of Nutrition provides a modern, comprehensive introduction to nutrition concepts, guidelines, and functions. Its student-focused approach provides readers with the knowledge they need to make informed decisions about their overall nutrition. New & Key Features: - NEW - This text is among the first to highlight the findings and recommendations put forth in the 2015 Dietary Guidelines for Americans - UPDATED - Going Green and FYI boxes incorporate the latest nutrition-related research and news - NEW - The new Getting Personal feature encourages students to apply concepts to their own lives - NEW - Animations within the Navigate 2 eBook help simplify difficult concepts Cover Title Copyright Contents Preface About the Authors Chapter 1 Food Choices: Nutrients and Nourishment Why Do We Eat the Way We Do? Personal Preferences Sensory Influences: Taste, Smell, and Texture Emotional and Cognitive Influences Environment Going Green FYI: Food and Culture The American Diet Introducing the Nutrients Definition of Nutrients Carbohydrates Lipids Proteins Vitamins Minerals Water Nutrients and Energy Energy in Foods Diet and Health Applying the Scientific Process to Nutrition From Research Study to Headline Publishing Experimental Results Sorting Facts and Fallacies in the Media FYI: The Affordable Care Act and Nutrition Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 2 Nutrition Guidelines and Assessment Linking Nutrients, Foods, and Health Going Green: Is the American Diet Contributing to a Warmer Planet? Dietary Guidelines Dietary Guidelines for Americans From Dietary Guidelines to Planning: What You Will Eat A Brief History of Food Group Plans FYI: MyPlate: Foods, Serving Sizes, and Tips Canada’s Guidelines for Healthy Eating Using MyPlate or Canada’s Food Guide in Diet Planning FYI: Portion Distortion Exchange Lists Using the Exchange Lists in Diet Planning Recommendations for Nutrient Intake: The DRIs Understanding Dietary Standards A Brief History of Dietary Standards Dietary Reference Intakes Use of Dietary Standards Food Labels Ingredients and Other Basic Information Nutrition Facts Panel Daily Values Nutrient Content Claims Health Claims Structure/Function Claims FYI: Definitions for Nutrient Content Claims on Food Labels Using Labels to Make Healthful Food Choices Nutrition Assessment: Determining Nutritional Health The Continuum of Nutritional Status Nutrition Assessment of Individuals Nutrition Assessment of Populations Nutrition Assessment Methods Anthropometric Measurements Biochemical Tests Clinical Observations Dietary Intake Methods of Evaluating Dietary Intake Data Outcomes of Nutrition Assessment Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Spotlight on Dietary Supplements and Functional Foods Dietary Supplements: Vitamins and Minerals Moderate Supplementation Megadoses in Conventional Medical Management Megadosing Beyond Conventional Medicine: Orthomolecular Nutrition Drawbacks of Megadoses Dietary Supplements: Natural Health Products Helpful Herbs, Harmful Herbs Other Dietary Supplements Dietary Supplements in the Marketplace The FTC and Supplement Advertising The FDA and Supplement Regulation Supplement Labels FYI: Shopping for Supplements Canadian Regulations Choosing Dietary Supplements Fraudulent Products Functional Foods Phytochemicals Make Foods Functional Foods Enhanced with Functional Ingredients and Additives Regulatory Issues for Functional Foods Health Claims for Functional Foods Structure/Function Claims for Functional Foods Strategies for Functional Food Use FYI: Defining Complementary and Integrative Health: How Does Nutrition Fit? Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 3 Digestion and Absorption Taste and Smell: The Beginnings of Our Food Experience The Gastrointestinal Tract Organization of the GI Tract A Closer Look at Gastrointestinal Structure Overview of Digestion: Physical and Chemical Processes The Physical Movement and Breakdown of Food The Chemical Breakdown of Food Overview of Absorption The Four Roads to Nutrient Absorption Going Green: Air + Water + Brown Stuff + Green Stuff = Compost! Assisting Organs Salivary Glands Liver Gallbladder Pancreas Putting It All Together: Digestion and Absorption Mouth Stomach Small Intestine FYI: Celiac Disease and Gluten Sensitivity The Large Intestine Circulation of Nutrients Vascular System Lymphatic System Excretion and Elimination Signaling Systems: Command, Control, and Defense Nervous System Hormonal System Nutrition Science in Action: Screen Time and Diet Quality Influences on Digestion and Absorption Psychological Influences Chemical Influences Bacterial Influences Nutrition and GI Disorders Constipation Diarrhea Diverticulosis FYI: Bugs in Your Gut? Health Effects of Intestinal Bacteria Heartburn and Gastroesophageal Reflux Irritable Bowel Syndrome Colorectal Cancer Gas Ulcers Functional Dyspepsia Learning Portfolio Key Terms Study Points Study Questions Getting Personal References Chapter 4 Carbohydrates What Are Carbohydrates? Simple Carbohydrates: Monosaccharides and Disaccharides Monosaccharides: The Single Sugars Disaccharides: The Double Sugars Complex Carbohydrates Oligosaccharides Polysaccharides Carbohydrate Digestion and Absorption Digestion Absorption Carbohydrates in the Body Normal Use of Glucose Regulating Blood Glucose Levels Inadequate Regulation of Blood Glucose Levels: Diabetes Mellitus Carbohydrates in the Diet Recommendations for Carbohydrate Intake Current Consumption Choosing Carbohydrates Wisely FYI: The Glycemic Index of Foods: Useful or Useless? Moderating Added Sugar Intake Going Green: Whole Grains: Delicious, Easy to Prepare, Affordable, Good for Your Health, and Good for the Environment Nutrition Science in Action: Sugar-Sweetened and Artificially Sweetened Beverages and Type 2 Diabetes Mellitus Carbohydrates and Health Sugar and Dental Caries FYI: Unfounded Claims Against Sugars Fiber and Obesity Fiber and Type 2 Diabetes Fiber and Cardiovascular Disease Fiber and Gastrointestinal Disorders Negative Health Effects of Excess Fiber Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 5 Lipids What Are Lipids? Fatty Acids Are Key Building Blocks Chain Length Saturation Geometric and Positional Isomers Essential and Nonessential Fatty Acids Omega-3, Omega-6, and Omega-9 Fatty Acids Building Eicosanoids and Omega-3 and Omega-6 Fatty Acids Triglycerides Triglyceride Structure Triglyceride Functions Triglycerides in Food Commercial Processing of Fats Going Green: Fish: Good for You and the Environment FYI: Fats on the Health Store Shelf Phospholipids Phospholipid Structure Phospholipid Functions FYI: Which Spread for Your Bread? Phospholipids in Food Sterols Sterol Structure Cholesterol Functions Cholesterol Synthesis Sterols in Food Lipids in the Body Lipid Digestion Lipid Absorption Digestion and Absorption of Sterols Transportation of Lipids in the Body Chylomicrons Very-Low-Density Lipoprotein Intermediate-Density Lipoprotein Low-Density Lipoprotein High-Density Lipoprotein Lipids in the Diet Recommendations for Fat Intake Recommendations for Omega Fatty Acid Intake Health Effects of Omega Fatty Acids Current Dietary Intakes Fat Replacers: What Are They? Are They Safe? Do They Save Calories? Lipids and Health FYI: Does “Reduced Fat” Reduce Calories? Don’t Count on It! Obesity Heart Disease Cancer Nutrition Science in Action: Green Tea and Blood Lipids Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 6 Proteins and Amino Acids Why Is Protein Important? Amino Acids Are the Building Blocks of Proteins Amino Acids Are Identified by Their Side Groups Protein Structure: Unique Three-Dimensional Shapes and Functions Protein Denaturation: Destabilizing a Protein’s Shape Functions of Body Proteins Structural and Mechanical Functions Enzymes Hormones FYI: Scrabble Anyone? Going Green: Send in the Proteins Immune Function Fluid Balance Acid–Base Balance Transport Functions Source of Energy and Glucose Protein Digestion and Absorption Protein Digestion Amino Acid and Peptide Absorption Proteins in the Body Protein Synthesis The Amino Acid Pool and Protein Turnover Synthesis of Nonprotein Molecules Protein and Nitrogen Excretion Nitrogen Balance Proteins in the Diet Recommended Intakes of Protein Protein Consumption FYI: Do Athletes Need More Protein? Protein Quality Evaluating Protein Quality and Digestibility Estimating Your Protein Intake Proteins and Amino Acids as Additives and Supplements Vegetarian Diets Why People Become Vegetarians Types of Vegetarians Health Benefits of Vegetarian Diets Health Risks of Vegetarian Diets Dietary Recommendations for Vegetarians FYI: High-Protein Plant Foods The Health Effects of Too Little or Too Much Protein Protein-Energy Malnutrition FYI: High-Protein Diets and Supplements Excess Dietary Protein Nutrition Science in Action: High-Protein Diets and Kidney Function Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 7 Alcohol History of Alcohol Use The Character of Alcohol Alcohol: Is It a Nutrient? Alcohol and Its Sources Alcohol Absorption and Metabolism Clearing Alcohol from the Blood The Morning After Treating a Hangover Individual Differences in Responses to Alcohol When Alcohol Becomes a Problem Alcohol in the Brain and the Nervous System Alcohol’s Effect on the Gastrointestinal System FYI: Myths About Alcohol FYI: Changing the Culture of Campus Drinking Alcohol and the Liver Fetal Alcohol Syndrome Alcoholics and Malnutrition Poor Diet Vitamin Deficiencies Mineral Deficiencies Macronutrients Body Weight Does Alcohol Have Benefits? Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 8 Metabolism Energy: Fuel for Work Transferring Food Energy to Cellular Energy What Is Metabolism? The Cell Is the Metabolic Processing Center Who Are the Key Energy Players? ATP: The Body’s Energy Currency NADH and FADH[Sub(2)] : The Body’s Energy Shuttles NADPH: An Energy Shuttle for Biosynthesis Breakdown and Release of Energy Extracting Energy from Carbohydrate Extracting Energy from Fat Fat Burns in a Flame of Carbohydrate Going Green: Biofuel Versus Fossil Fuel Extracting Energy from Protein Alcohol Metabolism Metabolizing Small Amounts of Alcohol Metabolizing Large Amounts of Alcohol Biosynthesis and Storage Making Carbohydrate (Glucose) Making Fat (Fatty Acids) Making Ketone Bodies FYI: Do Carbohydrates Turn into Fat? Making Protein (Amino Acids) Regulation of Metabolism FYI: Key Intersections Direct Metabolic Traffic Hormones of Metabolism Special States Feasting Fasting FYI: Metabolic Profiles of Important Sites Nutrition Science in Action: Energy Intake and Expenditure During Video Games and Television Watching Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 9 Energy Balance and Weight Management: Finding Your Equilibrium Energy In Regulation of Food Intake Control by Committee Energy Out: Fuel Uses Major Components of Energy Expenditure The Measurement of Energy Expenditure Estimating Total Energy Expenditure DRIs for Energy: Estimated Energy Requirements FYI: How Many Calories Do I Burn? Body Composition: Understanding Fatness and Weight Assessing Body Weight Assessing Body Fatness Body Fat Distribution Weight Management The Perception of Weight What Goals Should I Set? Adopting a Healthy Weight-Management Lifestyle Diet and Eating Habits Going Green: Salad Days Physical Activity Thinking and Emotions FYI: Learning Weight Management from Some of the “Biggest” Weight Experts: Sumo Wrestlers Weight-Management Approaches FYI: Behaviors That Will Help You Manage Your Weight Underweight Causes and Assessment Weight-Gain Strategies Learning Portfolio Key Terms Study Points Study Questions Try This References Spotlight on Obesity: The Growing Epidemic Factors in the Development of Obesity Biological Factors Social and Environmental Factors FYI: U.S. Obesity Trends: A Relentless Increase FYI: Does Our Environment Make Us Fat? Lifestyle and Behavior Factors FYI: Is Food Addiction Real? Childhood Overweight Let’s Move! Health Risks of Overweight and Obesity FYI: Childhood and Teenage Obesity: “The First Generation That Does Not Outlive Its Parents” Weight Cycling Obesity Is a Preventable National Crisis FYI: Can Medicines Lead to Obesity? Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 10 Fat-Soluble Vitamins Understanding Vitamins Anatomy of the Vitamins Fat-Soluble Versus Water-Soluble Vitamins Storage and Toxicity Provitamins Vitamins in Foods Vitamin A: The Retinoids and Carotenoids Forms of Vitamin A Storage and Transport of Vitamin A Functions of Vitamin A FYI: A Short History of Vitamins Dietary Recommendations for Vitamin A Sources of Vitamin A Vitamin A Deficiency Vitamin A Toxicity The Carotenoids Vitamin D Forms and Formation of Vitamin D Functions of Vitamin D Going Green: Vitamin Buddies Dietary Recommendations for Vitamin D Sources of Vitamin D Vitamin D Deficiency Nutrition Science in Action: Vitamin D Supplements: D[Sub(2)] Versus D[Sub(3)] Vitamin D Toxicity Vitamin E Forms of Vitamin E Functions of Vitamin E Dietary Recommendations for Vitamin E Sources of Vitamin E Vitamin E Deficiency Vitamin E Toxicity Vitamin K Functions of Vitamin K Dietary Recommendations for Vitamin K Sources of Vitamin K Vitamin K Deficiency Vitamin K Toxicity Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 11 Water-Soluble Vitamins The Water-Soluble Vitamins: Eight Bs and a C The B Vitamins Thiamin Functions of Thiamin Dietary Recommendations for Thiamin Sources of Thiamin Thiamin Deficiency FYI: Fresh, Frozen, or Canned? Raw, Dried, or Cooked? Selecting and Preparing Foods to Maximize Nutrient Content Thiamin Toxicity Riboflavin Functions of Riboflavin Dietary Recommendations for Riboflavin Sources of Riboflavin Riboflavin Deficiency Riboflavin Toxicity Niacin Functions of Niacin Dietary Recommendations for Niacin Sources of Niacin Niacin Deficiency Niacin Toxicity and Medicinal Uses of Niacin Pantothenic Acid Functions of Pantothenic Acid Dietary Recommendations for Pantothenic Acid Sources of Pantothenic Acid Pantothenic Acid Deficiency Pantothenic Acid Toxicity Biotin Functions of Biotin Dietary Recommendations for Biotin Sources of Biotin Biotin Deficiency Biotin Toxicity Vitamin B[Sub(6)] Functions of Vitamin B[Sub(6)] Dietary Recommendations for Vitamin B[Sub(6)] Sources of Vitamin B[Sub(6)] Vitamin B[Sub(6)] Toxicity and Medicinal Uses of Vitamin B[Sub(6)] Folate Functions of Folate Dietary Recommendations for Folate Sources of Folate Folate Deficiency Vitamin B[Sub(12)] Functions of Vitamin B[Sub(12)] Absorption of Vitamin B[Sub(12)] Dietary Recommendations for Vitamin B[Sub(12)] Going Green: Resisting Oxidative Stress Sources of Vitamin B[Sub(12)] Vitamin B[Sub(12)] Deficiency Vitamin B[Sub(12)] Toxicity Vitamin C Functions of Vitamin C Dietary Recommendations for Vitamin C Sources of Vitamin C Vitamin C Deficiency Vitamin C Toxicity Choline: A Vitamin-like Compound Conditional Nutrients Bogus Vitamins Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 12 Water and Major Minerals Water: The Essential Ingredient for Life Functions of Water Electrolytes and Water: A Delicate Equilibrium Intake Recommendations: How Much Water Is Enough? Water Excretion: Where Does the Water Go? Water Balance Alcohol, Caffeine, and Common Medications Affect Fluid Balance Dehydration Water Intoxication Going Green: The Thirst for Water Resources FYI: Tap, Filtered, or Bottled: Which Water Is Best? Major Minerals Minerals in Fluid Balance Minerals in Foods Bioavailability Sodium Functions of Sodium Hyponatremia Hypernatremia Hypertension Nutrition Science in Action: Calcium and Vitamin D and Abdominal Fat in Overweight and Obese Adults Potassium Functions of Potassium Dietary Recommendations for Potassium Sources of Potassium Hypokalemia Hyperkalemia Chloride Functions of Chloride Dietary Recommendations for Chloride Sources of Chloride Hypochloremia Calcium Functions of Calcium Regulation of Blood Calcium Dietary Recommendations for Calcium Sources of Calcium Calcium Absorption Hypocalcemia FYI: Calcium Supplements: Are They Right for You? Hypercalcemia Osteoporosis Phosphorus Functions of Phosphorus Dietary Recommendations for Phosphorus Sources of Phosphorus Hypophosphatemia Hyperphosphatemia Magnesium Functions of Magnesium Dietary Recommendations for Magnesium Sources of Magnesium Hypomagnesemia Hypermagnesemia Sulfur Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 13 Trace Minerals What Are Trace Elements? Why Are Trace Elements Important? Other Characteristics of Trace Elements Iron Functions of Iron Regulation of Iron in the Body Dietary Recommendations for Iron Sources of Iron Iron Deficiency and Measurement of Iron Status Iron Toxicity Going Green: Could Iron Help Cool Global Warming? Zinc Functions of Zinc Regulation of Zinc in the Body Dietary Recommendations for Zinc Sources of Zinc Zinc Deficiency Zinc Toxicity Selenium FYI: Zinc and the Common Cold Functions of Selenium Regulation of Selenium in the Body Dietary Recommendations for Selenium Sources of Selenium Selenium Deficiency Selenium Toxicity Iodine Functions of Iodine Iodine Absorption and Metabolism Dietary Recommendations for Iodine Sources of Iodine Iodine Deficiency Iodine Toxicity Copper Functions of Copper Copper Absorption, Use, and Metabolism Dietary Recommendations and Food Sources for Copper Copper Deficiency Copper Toxicity Manganese Functions of Manganese Manganese Absorption, Use, and Homeostasis Dietary Recommendations and Food Sources for Manganese Manganese Deficiency Manganese Toxicity Fluoride Functions of Fluoride Fluoride Absorption and Excretion Dietary Recommendations for Fluoride Sources of Fluoride Fluoride Deficiency, Toxicity, and Pharmacological Applications Chromium Functions of Chromium Chromium Absorption, Transport, and Excretion Dietary Recommendations and Food Sources for Chromium Chromium Deficiency Chromium Toxicity Molybdenum Molybdenum Absorption, Use, and Metabolism Dietary Recommendations and Food Sources for Molybdenum FYI: Chromium, Exercise, and Body Composition Molybdenum Deficiency and Toxicity Other Trace Elements and Ultratrace Elements Arsenic Boron Nickel Silicon Vanadium Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 14 Sports Nutrition: Eating for Peak Performance Nutrition and Physical Performance Exercise Intensity Muscle-Strengthening Exercises Flexibility and Neuromotor Exercises Some Is Better Than None Energy Systems, Muscles, and Physical Performance ATP–CP Energy System Lactic Acid Energy System Oxygen Energy System Teamwork in Energy Production Glycogen Depletion Endurance Training Muscles and Muscle Fibers Optimal Nutrition for Athletic Performance Energy Intake and Exercise Carbohydrate and Exercise FYI: Lactate Is Not a Metabolic Dead-End Going Green: Exercise High Carbohydrate Loading Carbohydrate Intake Before Extensive Exercise Carbohydrate Intake During Extensive Exercise Carbohydrate Intake Following Extensive Exercise Dietary Fat and Exercise Fat Intake and the Athlete Protein and Exercise Protein Recommendations for Athletes FYI: Nutrition Periodization: Tailoring Nutrition Intake to Exercise Goals Protein Intake and the Athlete Protein Intake After Extensive Exercise Dangers of High Protein Intake Vitamins, Minerals, and Athletic Performance B Vitamins Calcium Iron Other Trace Minerals Fluid Needs During Extensive Exercise Hydration Sports Drinks Muscle Cramps Nutrition Needs of Young Athletes Nutrition Supplements and Ergogenic Aids Regulation and Concerns About Dietary and Herbal Supplements Convenience Supplements Weight-Gain Powders Nutrition Science in Action: Elite Adolescent Athletes’ Use of Dietary Supplements Amino Acids Creatine Antioxidants Caffeine Ephedrine Sodium Bicarbonate Chromium Iron Beta-Alanine Weight and Body Composition Weight Gain: Build Muscle, Lose Fat Weight Loss: The Panacea for Optimal Performance? Weight Loss: Negative Consequences for the Competitive Athlete? Female Athlete Triad Learning Portfolio Key Terms Study Points Study Questions Try This References Spotlight on Eating Disorders The Eating Disorder Continuum No Simple Causes Anorexia Nervosa Causes of Anorexia Nervosa Warning Signs Treatment Bulimia Nervosa Causes of Bulimia FYI: Diary of an Eating Disorder Obsessed by Thoughts of Food Treatment Binge-Eating Disorder Stress and Conflict Often Trigger Binge Eating Treatment Body Dysmorphic Disorder Night-Eating Syndrome Males: An Overlooked Population An Unrecognized Disorder Anorexia Athletica The Female Athlete Triad Triad Factor 1: Disordered Eating Triad Factor 2: Amenorrhea Triad Factor 3: Premature Osteoporosis Pregorexia Infantile Anorexia Combating Eating Disorders Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 15 Diet and Health Nutrition and Chronic Disease Nutrition Informatics Healthy People 2020 Health Disparities Obesity and Chronic Disease Physical Inactivity and Chronic Disease Genetics and Disease The Workings of DNA and Genes Cardiovascular Disease The Cardiovascular System and Cardiovascular Disease What Is Atherosclerosis? Risk Factors for Atherosclerosis Dietary and Lifestyle Factors for Reducing Atherosclerosis Risk Nutrition Science in Action: Multi-Ethnic Study of Atherosclerosis Putting It All Together Hypertension What Is Blood Pressure? What Is Hypertension? Renin and Hypertension Stress and Hypertension Risk Factors for Hypertension Dietary and Lifestyle Factors for Reducing Hypertension Putting It All Together Cancer What Is Cancer? Risk Factors for Cancer Dietary and Lifestyle Factors for Reducing Cancer Risk Going Green: What Do Smokers Eat? Putting It All Together Diabetes Mellitus What Is Diabetes? Low Blood Glucose Levels: Hypoglycemia Risk Factors for Diabetes FYI: The Pima Indians Dietary and Lifestyle Factors for Reducing Diabetes Risk Management of Diabetes Nutrition Putting It All Together Metabolic Syndrome Osteoporosis What Is Osteoporosis? Risk Factors for Osteoporosis Dietary and Lifestyle Factors for Reducing Osteoporosis Risk Putting It All Together Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 16 Life Cycle: Maternal and Infant Nutrition Pregnancy Nutrition Before Conception Physiology of Pregnancy Maternal Weight Gain Energy and Nutrition During Pregnancy Nutrients to Support Pregnancy FYI: Vegetarianism and Pregnancy Food Choices for Pregnant Women Substance Use and Pregnancy Outcome Special Situations During Pregnancy Lactation Breastfeeding Trends Physiology of Lactation Nutrition for Breastfeeding Women Practices to Avoid During Lactation Benefits of Breastfeeding Contraindications to Breastfeeding Resources for Pregnant and Lactating Women and Their Children Infancy Infant Growth and Development Energy and Nutrient Needs During Infancy Newborn Breastfeeding Alternative Feeding: Infant Formula Going Green: How Safe Are Plastics? Breast Milk or Formula: How Much Is Enough? Feeding Technique Introduction of Solid Foods into the Infant’s Diet Developmental Readiness for Solid Foods Feeding Problems During Infancy FYI: Fruit Juices and Drinks Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 17 Life Cycle: From Childhood to Adulthood Childhood Energy and Nutrient Needs During Childhood Influences on Childhood Food Habits and Intake FYI: Food Hypersensitivities and Allergies Nutritional Concerns of Childhood Going Green: Farmers’ Markets Adolescence Physical Growth and Development Nutrient Needs of Adolescents Nutrition-Related Concerns for Adolescents Staying Young While Growing Older Weight and Body Composition Physical Activity Immunity Taste and Smell Gastrointestinal Changes Nutrient Needs of the Mature Adult Energy Protein Carbohydrate Fat Water Vitamins and Minerals To Supplement or Not to Supplement Nutrition-Related Concerns of Mature Adults Drug–Drug and Drug–Nutrient Interactions Depression Anorexia of Aging Arthritis Bowel and Bladder Regulation Dental Health Vision Problems Osteoporosis Alzheimer Disease Overweight and Obesity Meal Management for Mature Adults Managing Independently Wise Eating for One or Two Finding Community Resources Look Into the Future Learning Portfolio Key Terms Study Points Study Questions Try This References Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering Food Safety Harmful Substances in Foods FYI: Seafood Safety Keeping Food Safe Going Green: Ocean Pollution and Mercury Poisoning FYI: At War with Bioterrorism Who Is at Increased Risk for Foodborne Illness? FYI: Safe Food Practices A Final Word on Food Safety Food Technology Food Preservation Genetically Engineered Foods A Short Course in Plant Genetics FYI: Are Nutrigenomics in Your Future? Genetically Engineered Foods: An Unstoppable Experiment? Benefits of Genetic Engineering Risks Regulation Learning Portfolio Key Terms Study Points Study Questions Try This Getting Personal References Chapter 19 World View of Nutrition: The Faces of Global Malnutrition Malnutrition in the United States The Face of American Malnutrition Prevalence and Distribution Attacking Hunger in America FYI: Hungry and Homeless Malnutrition in the Developing World The World Food Equation Going Green: Can Chocolate Help the Planet? The Fight Against Global Hunger Social and Economic Factors Infection and Disease Political Disruptions FYI: AIDS and Malnutrition Agriculture and Environment: A Tricky Balance Environmental Degradation Malnutrition: Its Nature, Its Victims, and Its Eradication FYI: Tough Choices Learning Portfolio Key Terms Study Points Study Questions Try This References Appendix A: Dietary Reference Intakes Appendix B: Food Composition Tables Appendix C: Exchange Lists for Diabetes Appendix D: USDA Food Intake Patterns Appendix E: Nutrition and Health for Canadians Appendix F: The Gastrointestinal Tract Appendix G: Biochemical Structures Appendix H: Major Metabolic Pathways Appendix I: Calculations and Conversions Appendix J: Growth Charts Glossary A B C D E F G H I J K L M N O P R S T U V W X Z Index A B C D E F G H I J K L M N O P Q R S T U V W X Y Z