TY - BOOK AU - Wardlaw,Gordon M. AU - Smith,Anne M. TI - Contemporary nutrition SN - 9780073225807 (alk. paper) U1 - 612.3 22 PY - 2007/// CY - Boston PB - McGraw-Hill Higher Education KW - Nutrition KW - Textbooks N1 - Part One Nutrition: A Key to Health 1 1 What You Eat and Why 1 Real Life Scenario 1 Chapter Objectives 1 Refresh Your Memory 2 Nutrition and Your Health 3 What Actually Is Nutrition? 3 Nutrients Come from Food 3 Why Study Nutrition? 3 Classes and Sources of Nutrients 5 Carbohydrates 6 Lipids 7 Proteins 8 Vitamins 10 Minerals 10 Water 10 Nutrient Composition of Diets and the Human Body 11 Energy Sources and Uses 11 Current State of the North American Diet and Overall Health 13 Assessing the Current North American Diet 13 Looking Further Math Tools for Nutrition 14 Health Objectives for the United States for the Year 2010 Include Numerous Nutrition Objectives 16 Why Am I So Hungry? 18 The Hypothalamus Contributes to Satiety 18 Meal Size and Composition Affect Satiety 18 Hormones Affect Satiety 19 Does Appetite Affect What We Eat? 19 Putting Hunger and Appetite into Perspective 21 Improving Our Diets 21 Looking Further Using Scientific Research to Determine Nutrient Needs 23 Real Life Scenario Follow-Up 30 Summary 30 Study Questions 30 Further Readings 31 Rate Your Plate 32 2 Tools for Designing a Healthy Diet 33 Real Life Scenario 33 Chapter Objectives 33 Refresh Your Memory 34 A Food Philosophy That Works 35 Variety Means Eating Many Different Foods 35 Balance Means Not Overconsuming Any Single Type of Food 37 Moderation Refers Mostly to Portion Size 38 Nutrient Density Focuses on Nutrient Content 38 Energy (kcal) Density Especially Influences Calorie Intake 38 States of Nutritional Health 40 Desirable Nutrition 40 Undernutrition 40 Overnutrition 41 How Can Your Nutritional State Be Measured? 42 Analyzing Background Factors 42 Evaluating the ABCDEs 42 Recognizing the Limitations of Nutritional Assessment 44 Concern About the State of Your Nutritional Health Is Important 44 Organization of the Body 75 Looking Further Genetics and Nutrition 76 Cardiovascular System and Lymphatic System 79 Cardiovascular System 80 Lymphatic System 80 Nervous System 82 Endocrine System 83 Immune System 85 Skin 85 Intestinal Cells 85 White Blood Cells 86 Digestive System 86 Mouth 88 Esophagus 89 Stomach 90 Small Intestine 91 Large Intestine 93 Rectum 95 Accessory Organs 95 Looking Further Common Problems with Digestive Processes 96 Real Life Scenario Follow-Up 98 Urinary System 100 Storage Capabilities 101 Summary 102 Study Questions 103 Further Readings 103 Rate Your Plate 105 Recommendations for Food Choice 45 The Food Guide Pyramid-A Menu-Planning Tool 45 Dietary Guidelines-Another Tool for Menu Planning 53 Real Life Scenario Follow-Up 56 Looking Further The Alphabet Soup of Nutrient Needs 57 What Do Food Labels Have to Offer in Diet Planning? 59 Exceptions to Food Labeling 61 Health Claims on Food Labels 61 Epilogue 64 Summary 64 Study Questions 65 Further Readings 65 Rate Your Plate 66 3 The Human Body: A Nutrition Perspective 69 Real Life Scenario 69 Chapter Objectives 69 Refresh Your Memory 70 Human Physiology 71 The Cell: Structure and Function 71 Cell (Plasma) Membrane 72 Cytoplasm 73 Mitochondria 73 Cell Nucleus 74 Endoplasmic Reticulum (ER) 74 Golgi Complex 74 Lysosomes 74 Peroxisomes 74 Part Two The Energy-Yielding Nutrients and Alcohol 107 4 Carbohydrates 107 Real Life Scenario 107 Chapter Objectives 107 Refresh Your Memory 108 Carbohydrates-An Introduction 109 Forms of Simple Carbohydrates 109 Monosaccharides-Glucose, Fructose, and Galactose 110 Disaccharides-Sucrose, Lactose, and Maltose 111 Forms of the More Complex Carbohydrates 111 Forms of Fiber 113 Carbohydrates in Foods 114 A Closer Look at Sweeteners 115 Looking Further Sugar Alcohols and Alternative Sweeteners 117 Making Carbohydrates Available for Body Use 119 Digestion 119 Absorption 121 Phospholipids in the Body 167 Cholesterol in the Body 168 Exploring Another Dimension of Fat-Properties in Foods 168 Fat in Food Provides Some Satiety, Flavor, and Texture 168 Hydrogenation of Fatty Acids in Food Production Increases Trans Fatty Acid Content 169 Fat Rancidity Limits Shelf Life of Foods 171 Emulsifiers Improve Many Food Products 171 Recommendations for Fat Intake 172 Real Life Scenario Follow-Up 177 Medical Interventions to Lower Blood Lipids 177 Other Possible Medical Therapies for Cardiovascular Disease 177 Summary 178 Study Questions 179 Further Readings 179 Rate Your Plate 181 6 Proteins 183 Real Life Scenario 183 Chapter Objectives 183 Refresh Your Memory 184 Protein-An Introduction 185 Proteins-Vital to Life 185 Amino Acids 186 Putting Essential and Nonessential Amino Acids into Perspective 187 Proteins-Amino Acids Bonded Together 189 Protein Synthesis 189 Protein Organization 190 Denaturation of Proteins 191 Protein in Foods 192 Looking Further A Closer Look at Plant Sources of Proteins 194 Protein Digestion and Absorption 196 Digestion 196 Absorption 197 Putting Proteins to Work in the Body 198 Producing Vital Body Structures 198 Maintaining Fluid Balance 198 Contributing to Acid-Base Balance 199 Forming Hormones and Enzymes 200 Contributing to Immune Function 200 Forming Glucose 201 Providing Energy 201 Protein Needs 201 Looking Further Vegetarian Diets 204 Real Life Scenario Follow-Up 207 Does Eating a High-Protein Diet Harm You? 208 Putting Simple Carbohydrates to Work in the Body 122 Yielding Energy 122 Sparing Protein from Use as an Energy Source and Preventing Ketosis 122 Looking Further When Blood Glucose Regulation Fails 124 Putting Fiber to Work 128 Carbohydrate Needs 130 How Much Fiber Do We Need? 130 Health Concerns Related to Carbohydrate Intake 133 Problems with High-Fiber Diets 133 Problems with High-Sugar Diets 133 Contributing to the Metabolic Syndrome 137 Moderation in Lactose Intake Is Important for Some People 138 Real Life Scenario Follow-Up 139 Summary 139 Study Questions 139 Further Readings 140 Rate Your Plate 141 5 Lipids 143 Real Life Scenario 143 Chapter Objectives 143 Refresh Your Memory 144 Lipids: Common Properties and Main Types 145 Fatty Acids: The Simplest Form of Lipids 146 Triglycerides 149 Phospholipids 150 Sterols 150 Fats and Oils in Foods 150 Fat Is Hidden in Some Foods 152 Wise Use of Reduced-Fat Foods Is Important 152 Fat Replacement Strategies for Foods 153 Making Lipids Available for Body Use 155 Digestion 155 Absorption 156 Carrying Lipids in the Bloodstream 156 Dietary Fats Are Carried by Chylomicrons 157 Other Lipoproteins Transport Lipids from the Liver to the Body Cells 158 ?Good? and ?Bad? Cholesterol 159 Looking Further Lipoproteins and Cardiovascular Disease 160 Essential Functions of Fatty Acids 164 The Essential Fatty Acids 164 Effects of a Deficiency of Essential Fatty Acids 165 Broader Roles for Fatty Acids and Triglycerides in the Body 166 Providing Energy 166 Storing Energy for Later Use 166 Insulating and Protecting the Body 166 Transporting Fat-Soluble Vitamins 167 Part Three Vitamins and Minerals 235 8 Vitamins 235 Real Life Scenario 235 Chapter Objectives 235 Refresh Your Memory 236 Vitamins: Vital Dietary Components 237 Have Scientists Found All the Vitamins? 238 Storage of Vitamins in the Body 238 Vitamin Toxicity 238 Preservation of Vitamins in Foods 240 The Fat-Soluble Vitamins A, D, E, and K 241 Absorption of Fat-Soluble Vitamins 241 Vitamin A 241 Functions of Vitamin A and Carotenoids 241 Vitamin A Sources and Needs 243 Upper Level for Vitamin A 245 Vitamin D 245 Functions of Vitamin D 246 Vitamin D Sources and Needs 246 Upper Level for Vitamin D 247 Vitamin E 247 Functions of Vitamin E 248 Vitamin E Sources and Needs 249 Upper Level for Vitamin E 250 Vitamin K 251 Functions of Vitamin K 251 Vitamin K Sources and Needs 251 The Water-Soluble Vitamins and Choline 253 B Vitamin Intakes of North Americans 253 Thiamin 255 Thiamin Sources and Needs 255 Riboflavin 256 Riboflavin Sources and Needs 256 Niacin 256 Niacin Sources and Needs 257 Upper Level for Niacin 257 Pantothenic Acid 258 Pantothenic Acid Sources and Needs 258 Biotin 258 Biotin Sources and Needs 258 Vitamin B-6 258 Functions of Vitamin B-6 259 Vitamin B-6 Sources and Needs 259 Upper Level for Vitamin B-6 260 Protein-Calorie Malnutrition 209 Kwashiorkor 209 Marasmus 210 Summary 211 Study Questions 212 Further Readings 212 Rate Your Plate 213 7 Alcohol 215 Real Life Scenario 215 Chapter Objectives 215 Refresh Your Memory 216 Alcohol?An Introduction 217 How Alcoholic Beverages Are Produced 217 Alcohol Metabolism 219 Benefits of Moderate Alcohol Use 221 Health Problems from Alcohol Abuse 223 A Closer Look at Cirrhosis 223 Guidance Regarding Alcohol Use 225 Looking Further Binge Drinking 226 Alcohol Dependency and Abuse 228 Alcoholism Diagnosis 229 Do You Have a Problem with Alcohol? 229 Treatment of Alcoholism 230 Real Life Scenario Follow-Up 231 Summary 231 Study Questions 232 Further Readings 232 Rate Your Plate 233 Calcium (Ca) 295 Functions of Calcium 296 Calcium Sources and Needs 297 Upper Level for Calcium 298 Real Life Scenario Follow-Up 300 Phosphorus (P) 300 Phosphorus Sources and Needs 301 Upper Level for Phosphorus 301 Magnesium (Mg) 301 Magnesium Sources and Needs 301 Upper Level for Magnesium 302 Sulfur (S) 302 Looking Further Minerals and Hypertension 304 Trace Minerals--An Overview 307 Iron (Fe) 307 Absorption and Distribution of Iron 307 Functions of Iron 308 Iron Sources and Needs 309 Upper Level for Iron 310 Zinc (Zn) 311 Functions of Zinc 311 Zinc Sources and Needs 312 Upper Level for Zinc 313 Selenium (Se) 313 Selenium Sources and Needs 314 Upper Level for Selenium 314 Iodide (I) 314 Function of Iodide 315 Iodide Sources and Needs 315 Upper Level for Iodide 315 Copper (Cu) 315 Copper Sources and Needs 316 Upper Level for Copper 316 Fluoride (F) 316 Functions of Fluoride 316 Fluoride Sources and Needs 317 Upper Level for Fluoride 317 Chromium (Cr) 317 Chromium Sources and Needs 317 Manganese (Mn) 318 Upper Level for Manganese 318 Molybdenum (Mo) 318 Upper Level for Molybdenum 318 Other Trace Minerals 321 Looking Further Minerals and Osteoporosis 322 Summary 327 Study Questions 327 Further Readings 328 Rate Your Plate 329 Folate 260 Functions of Folate 261 Folate Sources and Needs 262 Upper Level for Folate 264 Vitamin B-12 264 Functions of Vitamin B-12 265 Vitamin B-12 Sources and Needs 265 Vitamin C 266 Functions of Vitamin C 267 Vitamin C Sources and Needs 267 Upper Level for Vitamin C 268 Choline 269 Choline Sources and Needs 269 Real Life Scenario Follow-Up 270 Looking Further Nutrient Supplements: Who Needs Them and Why? 273 Vitamin-Like Compounds 277 Summary 277 Study Questions 278 Further Readings 278 Rate Your Plate 280 9 Water and Minerals 281 Real Life Scenario 281 Chapter Objectives 281 Refresh Your Memory 282 Water 283 Water in the Body--Intracellular and Extracellular Fluid 283 Water Contributes to Body Temperature Regulation 285 Water Helps Remove Waste Products 285 Other Functions of Water 286 How Much Water Do We Need per Day? 286 Thirst 287 Is There Such a Thing as Too Much Water? 288 Minerals--An Overview 288 Mineral Bioavailability 289 Fiber-Mineral Interactions 290 Mineral-Mineral Interactions 290 Vitamin-Mineral Interactions 290 Mineral Toxicities 290 Major Minerals 291 Sodium (Na) 291 Sodium Sources and Needs 291 Upper Level for Sodium 292 Potassium (K) 293 Potassium Sources and Needs 294 Chloride (Cl) 295 Chloride Sources and Needs 295 Upper Level for Chloride 295 Part Four Energy: Balance & Imbalance 331 10 Energy Balance and Weight Control 331 Real Life Scenario 331 Chapter Objectives 331 Refresh Your Memory 332 Energy Balance 333 Positive and Negative Energy Balance 333 Energy Intake 335 Energy Output 336 Basal Metabolism 336 Determination of Energy Use by the Body 338 Direct and Indirect Calorimetry 338 Estimates of Energy Needs 339 Estimation of a Healthy Weight 340 Using Body Mass Index (BMI) to Set Healthy Weight 340 Putting Healthy Weight into Perspective 341 Energy Imbalance 342 Estimating Body Fat Content and Diagnosing Obesity 342 Using Body Mass Index to Define Obesity 344 Using Body Fat Distribution to Further Evaluate Obesity 344 Looking Further Why Some People Are Obese---Nature Versus Nurture 347 Lifestyle Changes to Combat Overweight and Obesity 350 What to Look for in a Sound Weight-Loss Plan 351 Weight Loss in Perspective 351 Control of Calorie Intake--The Main Key to Weight Loss 352 Regular Physical Activity--A Second Key to Weight Loss and Especially Important for Later Weight Maintenance 354 Behavior Modification--A Third Strategy for Weight Loss 354 Relapse Prevention Is Important 357 Social Support Aids Behavioral Change 357 Looking Further Popular Diets--Why All the Commotion? 358 Real Life Scenario Follow-Up 361 Professional Help for Weight Loss 361 Medications for Weight Loss 362 Treatment of Severe Obesity 363 Treatment of Underweight 364 Summary 365 Study Questions 366 Further Readings 366 Rate Your Plate 367 11 Nutrition: Fitness and Sports 373 Real Life Scenario 373 Chapter Objectives 373 Refresh Your Memory 374 The Close Relationship Between Nutrition and Fitness 375 Looking Further Designing a Fitness Program 378 Energy Sources for Exercising Muscles 381 Phosphocreatine Is the First Line of Defense for Resupplying ATP in Muscles 381 Carbohydrate Fuel for Muscles 382 Fat: The Main Fuel for Prolonged Low-Intensity Activity 384 Protein: A Minor Fuel Source, Primarily for Endurance Exercise 385 Power Food: Dietary Advice for Athletes 386 Calorie Needs 386 Carbohydrate Needs 387 Fat Needs 390 Protein Needs 391 Vitamin and Mineral Needs 391 A Focus on Fluid Needs 393 Specialized Dietary Advice for Before, During, and After Endurance Exercise 395 Replenishing Fuel During Endurance Exercise 396 Carbohydrate Intake During Recovery from Prolonged Exercise 398 Real Life Scenario Follow-Up 399 Looking Further Evaluating Ergogenic Aids to Enhance Athletic Performance 400 Summary 402 Study Questions 402 Further Readings 403 Rate Your Plate 404 12 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions 407 Real Life Scenario 407 Chapter Objectives 407 Refresh Your Memory 408 Treatment of Bulimia Nervosa 422 Looking Further Thoughts of a Bulimic Woman 424 Other Examples of Disordered Eating: Binge-Eating Disorder and the Female Athlete Triad 425 Binge-Eating Disorder 425 Female Athlete Triad 427 Prevention of Eating Disorders 429 Summary 430 Study Questions 431 Further Readings 431 Rate Your Plate 432 From Ordered to Disordered Eating Habits 409 Food: More Than Just a Source of Nutrients 409 Overview of Anorexia Nervosa and Bulimia Nervosa 410 A Closer Look at Anorexia Nervosa 412 Profile of the Typical Person with Anorexia Nervosa 413 Early Warning Signs 414 Physical Effects of Anorexia Nervosa 414 Treatment of Anorexia Nervosa 416 Looking Further Thoughts of an Anorexic Woman 417 Real Life Scenario Follow-Up 419 A Closer Look at Bulimia Nervosa 420 Typical Behavior in Bulimia Nervosa 421 Health Problems Stemming from Bulimia Nervosa 422 Part Five Nutrition: A Focus on Life Stages 433 13 Pregnancy and Breastfeeding 433 Real Life Scenario 433 Chapter Objectives 433 Refresh Your Memory 434 Planning for Pregnancy 435 Prenatal Growth and Development 436 Early Growth-The First Trimester Is a Very Critical Time 436 Second Trimester 438 Third Trimester 439 Definition of a Successful Pregnancy 439 Effect of Nutritional Status on Pregnancy Success 440 Increased Nutrient Needs to Support Pregnancy 440 Increased Calorie Needs 440 Adequate Weight Gain 441 Increased Protein and Carbohydrate Needs 442 Increased Vitamin Needs 443 Increased Mineral Needs 443 Food Plan for Pregnant Women 444 Use of Prenatal Vitamin and Mineral Supplements 444 Pregnant Vegetarians 445 Looking Further Effects of Nutritional and Other Factors on Pregnancy Outcome 446 Prenatal Care and Counseling 449 Real Life Scenario Follow-Up 450 Physiological Changes of Concern During Pregnancy 450 Heartburn, Constipation, and Hemorrhoids 451 Edema 451 Morning Sickness 451 Anemia 452 Gestational Diabetes 452 Pregnancy-Induced Hypertension 452 Breastfeeding 453 Ability to Breastfeed 453 Production of Human Milk 454 Let-Down Reflex 455 Nutritional Qualities of Human Milk 456 Food Plan for Women Who Breastfeed 457 Breastfeeding Today 458 Summary 461 Study Questions 461 Further Readings 462 Rate Your Plate 463 14 Nutrition from Infancy Through Adolescence 465 Real Life Scenario 465 Chapter Objectives 465 Refresh Your Memory 466 Nutrition and Child Health--An Introduction 467 Infant Growth and Nutrition Needs 467 The Growing Infant 467 Effect of Undernutrition on Growth 469 Assessment of Infant Growth and Development 469 Adipose Tissue Growth 470 Failure to Thrive 470 Infant Nutritional Needs 471 Formula Feeding for Infants 474 Expanding the Infant?s Mealtime Choices 476 Weaning from the Breast or Bottle 478 Dietary Guidelines for Infant Feeding 479 Real Life Scenario Follow-Up 480 Inappropriate Infant Feeding Practices 480 Looking Further Food Allergies and Intolerances 481 Preschool Children: Nutrition Concerns 483 How to Help a Child Choose Nutritious Foods 484 Childhood Feeding Problems 485 Do Children Need a Multivitamin and Mineral Supplement? 486 Nutritional Problems in Preschool Children 487 School-Age Children: Nutrition Concerns 488 Breakfast, Fat Intake, and Snacks 489 Type 2 Diabetes 489 Overweight and Obesity 490 Teenage Years: Nutrition Concerns 491 Nutritional Problems and Concerns of Teens 492 Helping Teens Eat More Nutritious Foods 492 Are Teenage Snacking Practices Harmful? 493 Summary 493 Study Questions 494 Further Readings 494 Rate Your Plate 495 15 Nutrition During Adulthood 497 Real Life Scenario 497 Chapter Objectives 497 Refresh Your Memory 498 Nutrition and Adulthood--An Introduction 499 A Diet for the Adult Years 500 Are Adults Following Current Dietary Recommendations? 501 A Closer Look at Middle Age and Older Adulthood 501 Life Span 502 Life Expectancy 502 The Graying of North America 502 What Actually Is Aging? 503 Looking Further Nutrition and Cancer 505 Nutritional Implications of Aging 509 Medications Influence Nutrient Needs 510 Alternative Medicine and Aging 511 Depression in Older Adults 511 Alcoholism in Older Adults 513 Nutrient Needs in Middle Age and Older Adulthood 514 Planning a Diet for People in Their Later Years 516 Community Nutrition Services for Older People 517 Real Life Scenario Follow-Up 519 Summary 519 Study Questions 520 Further Readings 520 Rate Your Plate 521 Part Six Nutrition: Beyond the Nutrients 523 16 Food Safety 523 Real Life Scenario 523 Chapter Objectives 523 Refresh Your Memory 524 Food Safety: Setting the Stage 525 Effects of Foodborne Illness 525 Why Is Foodborne Illness So Common? 527 Food Preservation--Past, Present, and Future 528 Foodborne Illness: When Undesirable Microorganisms Alter Foods 529 General Rules for Preventing Foodborne Illness 532 Real Life Scenario Follow-Up 535 Food Additives 536 Why Are Food Additives Used? 536 Intentional Versus Incidental Food Additives 537 The GRAS List 537 Are Synthetic Chemicals Always Harmful? 537 Tests of Food Additives for Safety 537 Looking Further Caffeine--Is There an Ax to Grind? 538 Approval for a New Food Additive 540 Substances That Occur Naturally in Foods and Can Cause Illness 544 Environmental Contaminants in Food 544 Protection from Environmental Toxins in Foods 544 Looking Further Pesticides in Food 546 Looking Further The Role of Biotechnology in Expanding Worldwide Food Availability 575 Some Concluding Thoughts 577 Summary 578 Study Questions 578 Further Readings 578 Rate Your Plate 580 Appendix A Daily Values Used on Food Labels A-1 Appendix B Dietary Advice for Canadians A-2 Appendix C The Exchange System: A Helpful Menu-Planning Tool A-10 Appendix D Exchange System Lists A-15 Appendix E Dietary Intake and Energy Expenditure Assessment A-23 Appendix F Important Chemical Structures in Nutrition A-33 Appendix G The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size A-38 Appendix H Sources of Nutrition Information A-40 Appendix I English-Metric Conversions and Metric Units A-44 Appendix J Food Composition Table A-45 Glossary G-1 Credits C-1 Index I-1 Summary 549 Study Questions 549 Further Readings 549 Rate Your Plate 551 17 Undernutrition Throughout the World 553 Real Life Scenario 553 Chapter Objectives 553 Refresh Your Memory 554 World Hunger: A Continuing Plague 555 World Hunger Today 555 Critical Life Stages When Undernutrition Is Particularly Devastating 558 General Effects of Semistarvation 560 Real Life Scenario Follow-Up 561 Undernutrition in the United States 561 Helping the Hungry in the United States 562 Socioeconomic Factors Related to Undernutrition 564 Possible Solutions to Poverty and Hunger in the United States 565 Undernutrition in the Developing World 566 Food/Population Ratio 566 War and Political/Civil Unrest 568 Rapid Depletion of Natural Resources 569 Inadequate Shelter and Sanitation 570 High External Debt 571 The Impact of AIDS Worldwide 571 Reducing Undernutrition in the Developing World 573; "Contains new information on 2005 dietary guidelines for Americans & MyPyramid"--Cover; Includes bibliographical references and index ER -