| Formatted contents note |
Contents<br/>PART 1<br/>Introduction to Basic Principles of Nutrition Science, 1<br/>1 Food, Nutrition, and Health, 2<br/> Health Promotion, 2<br/> Functions of Nutrients in Food, 4<br/> Nutritional States, 5<br/> Nutrient and Food Guides for Health Promotion, 6<br/> Critical Thinking Questions, 11<br/> Chapter Challenge Questions, 11<br/>2 Carbohydrates, 13<br/> Nature of Carbohydrates, 13<br/> Functions of Carbohydrates, 22<br/> Food Sources of Carbohydrates, 22<br/> Digestion of Carbohydrates, 24<br/> Recommendations for Dietary Carbohydrates, 26<br/> Critical Thinking Questions, 29<br/> Chapter Challenge Questions, 29<br/>3 Fats, 31<br/> The Nature of Fats, 31<br/> Functions of Fat, 36<br/> Food Sources of Fat, 36<br/> Digestion of Fats, 38<br/> Recommendations for Dietary Fat, 41<br/> Critical Thinking Questions, 43<br/> Chapter Challenge Questions, 44<br/>4 Proteins, 46<br/> The Nature of Proteins, 46<br/> Functions of Protein, 49<br/> Food Sources of Protein, 50<br/> Digestion of Proteins, 54<br/> Recommendations for Dietary Protein, 55<br/> Critical Thinking Questions, 61<br/> Chapter Challenge Questions, 61<br/>5 Digestion, Absorption, and Metabolism, 63<br/> Digestion, 64<br/> Absorption and Transport, 68<br/> Metabolism, 74<br/> Genetic Disease and Food Intolerance, 76<br/> Critical Thinking Questions, 77<br/> Chapter Challenge Questions, 77<br/>6 Energy Balance, 79<br/> Human Energy System, 79<br/> Energy Balance, 80<br/> Recommendations for Dietary Energy Intake, 88<br/> Critical Thinking Questions, 90<br/> Chapter Challenge Questions, 90<br/>7 Vitamins, 92<br/> Dietary Reference Intakes, 92<br/> The Nature of Vitamins, 93<br/> Section 1 Fat-Soluble Vitamins, 95<br/> Vitamin A (Retinol), 95<br/> Vitamin D (Cholecalciferol), 96<br/> Vitamin E (Tocopherol), 98<br/> Vitamin K, 100<br/> Section 2 Water-Soluble Vitamins<br/> Vitamin C (Ascorbic Acid), 102<br/> Thiamin (Vitamin B1), 105<br/> Riboflavin (Vitamin B2), 106<br/> Niacin (Vitamin B3), 107<br/> Vitamin B6, 109<br/> Folate, 110<br/> Cobalamin (Vitamin B12), 112<br/> Pantothenic Acid, 113<br/> Biotin, 114<br/> Choline, 116<br/> Section 3 Phytochemicals, 116<br/> Function, 116<br/> Recommended Intake, 117<br/> Food Sources, 117<br/> Section 4 Vitamin Supplementation, 117<br/> Ongoing Debate, 117<br/> Biochemical Individuality, 118<br/> Megadoses, 119<br/> Supplementation Principles, 119<br/> Functional Foods, 120<br/> Critical Thinking Questions, 121<br/> Chapter Challenge Questions, 121<br/>8 Minerals, 124<br/> Nature of Body Minerals, 124<br/> Major Minerals, 126<br/> Trace Minerals, 136<br/> Mineral Supplementation, 147<br/> Critical Thinking Questions, 148<br/> Chapter Challenge Questions, 149<br/>9 Water Balance, 151<br/> Body Water Functions and Requirements, 151<br/> The Human Water Balance System, 155<br/> Human Acid-Base Balance System, 163<br/> Critical Thinking Questions, 165<br/> Chapter Challenge Questions, 165<br/>Part 2<br/>Nutrition throughout the Life Cycle, 167<br/>10 Nutrition during Pregnancy and Lactation, 168<br/> Nutritional Demands of Pregnancy, 168<br/> General Concerns, 175<br/> Lactation, 181<br/> Critical Thinking Questions, 185<br/> Chapter Challenge Questions, 185<br/>11 Nutrition in Infancy, Childhood, and Adolescence, 188<br/> Nutrition for Growth and Development, 188<br/> Nutritional Requirements for Growth, 189<br/> Age Group Needs, 194<br/> Critical Thinking Questions, 207<br/> Chapter Challenget Questions, 207<br/>12 Nutrition for Adults: the Early, Middle, and Later Years, 209<br/> Adulthood: Continuing Human Growth and Development, 209<br/> The Aging Process and Nutrition Needs, 214<br/> Clinical Needs, 217<br/> Community Resources, 221<br/> Alternative Living Arrangements, 226<br/> Critical Thinking Questions, 227<br/> Chapter Challenge Questions, 228<br/>Part 3<br/>Community Nutrition and Health Care, 231<br/>13 Community Food Supply and Health, 232<br/> Food Safety and Health Promotion, 232<br/> Food Technology, 236<br/> Food-Borne Disease, 241<br/> Food Needs and Costs, 248<br/> Critical Thinking Questions, 251<br/> Chapter Challenge Questions, 252<br/>14 Food Habits and Cultural Patterns, 254<br/> Social, Psychological, and Economic Influences on Food Habits, 254<br/> Cultural Development of Food Habits, 255<br/> Changes in American Food Habits, 264<br/> Critical Thinking Questions, 267<br/> Chapter Challenge Questions, 267<br/>15 Weight Management, 269<br/> Obesity and Weight Control, 269<br/> Sound Weight Management Program, 277<br/> Food Misinformation and Fads, 286<br/> Underweight, 289<br/> Critical Thinking Questions, 295<br/> Chapter Challenge Questions, 295<br/>16 Nutrition and Physical Fitness, 297<br/> Physical Activity Recommendations and Benefits, 297<br/> Dietary Needs During Exercise, 303<br/> Athletic Performance, 308<br/> Critical Thinking Questions, 314<br/> Chapter Challenge Questions, 315<br/>Part 4<br/>Clinical Nutrition, 317<br/>17 Nutrition Care, 318<br/> The Therapeutic Process, 318<br/> Phases of the Care Process, 321<br/> Drug Interactions, 332<br/> Critical Thinking Questions, 335<br/> Chapter Challenge Questions, 336<br/>18 Gastrointestinal and Accessory Organ Problems, 338<br/> The Upper Gastrointestinal Tract, 338<br/> Lower Gastrointestinal Tract, <br/> Food Allergies and Intolerances, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/>19 Coronary Heart Disease and Hypertension, <br/> Coronary Heart Disease, <br/> Essential Hypertension, <br/> Education and Prevention, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/>20 Diabetes Mellitus, <br/> Nature of Diabetes, <br/> General Management of Diabetes, <br/> Medical Nutrition Therapy for Individuals with Diabetes, <br/> Diabetes Education Program, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/>21 Renal Disease<br/> Basic Structure and Function of the Kidney, <br/> Disease Process and Dietary Considerations, <br/> Nephron Diseases, <br/> Kidney Failure, <br/> Kidney Stone Disease, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/> <br/>22 Surgery and Nutrition Support, <br/> Nutrition Needs of General Surgery Patients, <br/> Special Nutrition Needs after Gastrointestinal Surgery, <br/> Special Nutrition Needs for Patients with Burns, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/>23 Nutrition Support in Cancer and AIDS, <br/> Section 1 Cancer, <br/> Process of Cancer Development, <br/> Nutrition Complications of Cancer Treatment, <br/> Medical Nutrition Therapy in the Patient with Cancer, <br/> Cancer Therapy and Prevention, <br/> Section 2 Acquired Immunodeficiency Syndrome, <br/> Process of AIDS Development, <br/> Nutrition Management in the Patient with HIV/AIDS, <br/> Critical Thinking Questions, <br/> Chapter Challenge Questions, <br/>Appendixes<br/>A Cholesterol Content of Food, <br/>B Dietary Fiber in Selected Plant Foods, <br/>C Sodium and Potassium Content of Foods, 100 g, Edible Portion, <br/>D Salt-Free Seasoning Guide, <br/>E Choose Your Foods: Exchange Lists for Diabetes, <br/>F Eating Well with Canada¿s Food Guide, <br/>G Calculation Aids and Conversion Tables, <br/>H Cultural Dietary Patterns and Religious Dietary Practices, <br/>Answers to Chapter Challenge Questions, |
