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Nutrition for Life

by ;
Edition:
1st
ISBN13:

9780805379686

ISBN10:
0805379681
Format:
Paperback
Pub. Date:
1/1/2007
Publisher(s):
Benjamin Cummings
List Price: $107.00
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Summary

Nutrition for Lifecapitalizes on studentsrs" natural interest in nutrition by demonstrating how nutrition relates to their health. A unique aspect of the text is its presentation of nutrients based on function, not on chemical classification. Nutrition: Making It Work for You, The Human Body: Are We Really What We Eat?, Carbohydrates: Bountiful Sources of Energy and Nutrients, Fat: An Essential Energy-Supplying Nutrient, Proteins: Crucial Components of All Body Tissues, Vitamins: Micronutrients with Macro Powers, Minerals: Tissue Builders and Impulse Transmitters, Fluids: The Inner River of Life, Achieving and Maintaining a Healthful Body Weight, Nutrition and Physical Activity: Keys to Good Health, Nutrition Throughout the Life Cycle, Nutrition Issues: The Production, Safety, and Security of the Worldrs"s Food SupplyFor all readers interested in nutrition.

Table of Contents

Nutrition: Making it Work for You
1(37)
What Is Nutrition, and Why Is It Important?
2(4)
Nutrition Is One of Several Factors Contributing to Wellness
2(1)
A Healthful Diet Can Prevent Some Diseases and Reduce Your Risk for Others
3(1)
Healthy People 2010 Includes Nutrition-Related Goals for the United States
4(2)
What Are Nutrients?
6(3)
Carbohydrates, Fats, and Proteins Are Macronutrients That Provide Energy
7(1)
Vitamins and Minerals Are Micronutrients
8(1)
Water Supports All Body Functions
9(1)
What Is a Healthful Diet?
9(2)
A Healthful Diet Is Adequate
9(1)
A Healthful Diet Is Moderate
10(1)
A Healthful Diet Is Balanced
10(1)
A Healthful Diet Is Varied
10(1)
How Can You Design a Diet That Works for You?
11(18)
Use the Dietary Reference Intakes to Figure Out Your Nutrient Needs
11(1)
Follow the Dietary Guidelines for Americans
12(2)
Game Plan: Ways to Incorporate the Dietary Guidelines for Americans into Your Daily Life
14(1)
Use MyPyramid to Help You Plan Meals and Snacks
15(5)
Nutrition Label Activity: How Realistic Are the Serving Sizes Listed on Food Labels?
20(6)
Read Food Labels
26(3)
Who Can You Trust to Help You Choose Foods Wisely?
29(9)
Trustworthy Experts Are Educated and Credentialed
29(1)
Government Sources of Information Are Usually Trustworthy
30(1)
Professional Organizations Provide Reliable Nutrition Information
30(1)
Highlight: Research Study Results: Who Can You Believe?
31(7)
The Human Body: Are We Really What We Eat?
38(28)
Why Do We Want to Eat What We Want to Eat?
39(4)
Food Stimulates Our Senses
39(1)
External Cues Trigger Appetite
40(1)
Various Factors Affect Hunger and Satiation
41(1)
Learning Influences Our Food Choices
42(1)
Are We Really What We Eat?
43(4)
What About You?: Do You Eat in Response to External or Internal Cues?
44(1)
Atoms Bond to Form Molecules
45(1)
Food Is Composed of Molecules
45(1)
Molecules Join to Form Cells
45(1)
Cells Join to Form Tissues and Organs
46(1)
Organs Make Up Functional Systems
46(1)
What Happens to the Food We Eat?
47(8)
Digestive Juices Begin to Flow Even Before We Eat
48(1)
The Esophagus Transports Food into the Stomach
49(1)
The Stomach Mixes, Digests, and Stores Food
50(1)
Most of Digestion and Absorption Occurs in the Small Intestine
51(3)
The Large Intestine Stores Food Waste Until It Is Excreted
54(1)
How Does the Body Coordinate and Regulate Digestion?
55(2)
Highlight: Probiotics: What Are They, Can They Improve Gastrointestinal Health, and Should You Eat Them?
56(1)
Healthwatch: What Disorders Are Related to Digestion, Absorption, and Elimination?
57(2)
Heartburn Is Caused by Reflux of Stomach Acid
57(1)
An Ulcer Is An Area of Erosion in the GI Tract
58(1)
Nutrition Myth or Fact?: Ulcers Are Caused by Stress and Spicy Foods
59(7)
In Food Allergies, the Body Tries to Defend Against Foods
59(1)
Diarrhea Results When Food Is Expelled Too Quickly
60(1)
Constipation Results When Food Wastes are Expelled Too Slowly
60(1)
Game Plan: Tips for Avoiding Traveler's Diarrhea
61(1)
Irritable Bowl Syndrome Causes Intense Pain After Eating
62(4)
Carbohydrates: Bountiful Sources of Energy and Nutrients
66(32)
What Are Carbohydrates?
67(5)
Most Carbohydrates Come from Plant Foods
67(1)
Simple Carbohydrates Are Sugars
68(1)
Complex Carbohydrates Are Starches and Fiber
69(2)
Nutrition Myth or Fact?: Honey Is More Nutritious Than Table Sugar
71(1)
Highlight: What Makes a Whole Grain Whole?
72(1)
Why Do We Need to Eat Carbohydrates?
72(3)
Carbohydrates Provide Energy
72(1)
Fiber-Rich Carbohydrates Have Health Benefits
73(2)
What Happens to the Carbohydrates We Eat?
75(4)
Digestion Breaks Down Most Carbohydrates into Monosaccharides
75(1)
The Liver Converts All Monosaccharides into Glucose
76(1)
Fiber Is Excreted from the Large Intestine
76(1)
Insulin and Glucagon Regulate the Level of Glucose in Blood
77(1)
The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels
77(2)
How Much Carbohydrate Should We Eat?
79(11)
Most Americans Eat Too Much Refined Carbohydrate
80(2)
Highlight: What's the Story on Alternative Sweeteners?
82(2)
Most Americans Eat Too Little Fiber-Rich Carbohydrate
84(4)
Game Plan: Tips for Increasing Your Fiver Intake One Step at a Time
88(2)
Nutrition Label Activity: Recognizing Carbohydrates on the Label
90(1)
Healthwatch: What Is Diabetes, and Why Has It Become a Public Health Concern?
90(8)
In Type 1 Diabetes, the Body Does Not Produce Enough Insulin
92(1)
In Type 2 Diabetes, Cells Become Less Responsive to Insulin
93(1)
Lifestyle Choices Can Help Control or Prevent Type 2 Diabetes
93(1)
What About You?: Calculate Your Risk for Type 2 Diabetes
94(4)
Fat: An Essential Energy-Supplying Nutrient
98(32)
What Are Fats?
99(6)
Lipids Come in Different Forms
99(1)
Most of the Fat We Eat Is Triglycerides
99(1)
Saturated Fats Contain the Maximum Amount of Hydrogen
100(1)
Unsaturated Fats Contain Less Hydrogen
101(1)
Trans Fats Are Harmful to Our Health
102(1)
Many Foods Contain a Variety of Fatty Acids
102(1)
Phospholipids Combine Lipids with Phosphate
103(1)
Nutrition Myth or Fact?: Margarine is More Healthful Than Butter
104(1)
Sterols Have a Ring Structure
105(1)
Why Do We Need to Eat Fats?
105(3)
Fats Provide Energy
105(1)
Fats Store Energy for Later Use
106(1)
Fats Provide Essential Fatty Acids
106(1)
Fats Enable the Transport of Fat-Soluble Vitamins
107(1)
Fats Help Maintain Cell Function and Provide Protection to the Body
107(1)
Fats Contribute to the Flavor and Texture of Foods
108(1)
Fats Help Us to Feel Satiated
108(1)
When Are Fats Harmful?
108(1)
Eating Too Much of Certain Fats Can Lead to Disease
108(1)
Fats Limit the Shelf Life of Foods
108(1)
What Happens to the Fats We Eat?
109(2)
The Gallbladder, Liver, and Pancreas Assist in Fat Breakdown
109(1)
Most Fat Is Absorbed in the Small Intestine
110(1)
Fat Is Stored in Adipose Tissues for Later Use
111(1)
How Much Fat Should We Eat?
111(6)
Dietary Reference Intake for Total Fat
111(1)
Dietary Reference Intakes for Essential Fatty Acids
112(1)
Most Americans Eat the Recommended Amount of Fat, But the Wrong Types
112(1)
Shoppers Guide: Choosing Foods with Healthful Fats
113(2)
Highlight: Low-Fat, Reduced-Fat, Non-Fat . . . What's the Difference?
115(1)
Nutrition Label Activity: How Much Fat Is in This Food?
116(1)
Healthwatch: What Role Do Fats Play In Cardiovascular Disease and Cancer?
117(13)
Dietary Fats Play an Important Role in Cardiovascular Disease
119(2)
Highlight: Know Your Blood Lipid Levels!
121(1)
Other Factors Also Play Important Roles in Cardiovascular Disease
121(1)
Calculating Your Risk for Cardiovascular Disease
122(1)
Lifestyle Changes Can Prevent or Reduce Cardiovascular Disease
122(1)
What About You?: Calculate Your Risk for Cardiovascular Disease
123(1)
Does a High-Fat Diet Cause Cancer?
124(1)
Game Plan: Tips for Heart-Healthy Eating
125(5)
Proteins: Crucial Components of All Body Tissues
130(26)
What Are Proteins?
131(2)
How Do Proteins Differ from Carbohydrates and Lipids?
131(1)
The Building Blocks of Proteins Are Amino Acids
131(2)
How Are Proteins Made?
133(2)
Genes Tell Amino Acids How to Group into Proteins
133(1)
Protein Shape Determines Function
133(1)
Protein Synthesis Can Be Limited by Missing Amino Acids
134(1)
Protein Synthesis Can Be Enhanced by Mutual Supplementation
134(1)
Why Do We Need to Eat Proteins?
135(3)
Proteins Contribute to Cell Growth, Repair, and Maintenance
135(1)
Proteins Act as Enzymes and Hormones
136(1)
Proteins Help Maintain Fluid and Electrolyte Balance
136(1)
Proteins Help Maintain Acid-Base Balance
137(1)
Proteins Help Maintain a Strong Immune System
137(1)
Proteins Serve as an Energy Source
137(1)
What Happens to the Proteins We Eat?
138(1)
Stomach Acids and Pepsin Begin to Break Down Proteins
138(1)
Enzymes in the Small Intestine Finish Breaking Proteins into Single Amino Acids
138(1)
Digestibility Affects Protein Quality
139(1)
How Much Protein Should We Eat?
139(7)
Recommended Dietary Allowance (RDA) for Protein
139(1)
Nutrition Myth or Fact?: Athletes Need More Protein Than Inactive People
140(1)
Too Much Dietary Protein Can Be Harmful
141(1)
Highlight: High-Protein Diets: Are They the Key to Weight Loss?
142(1)
Shopper's Guide: Good Food Sources of Protein
143(1)
Highlight: What's So Great About Soy?
144(2)
Game Plan: Tips for Adding Legumes to Your Daily Diet
146(1)
Healthwatch: Can a Vegetarian Diet Provide Adequate Protein?
146(10)
There Are Many Types of Vegetarian Diets
146(1)
What About You?: How Much Protein Do You Eat?
147(1)
Why Do People Become Vegetarians?
147(2)
Highlight: Mad Cow Disease---What's the Beef?
149(1)
What Are the Challenges of a Vegetarian Diet?
150(1)
A Special Food Pyramid Can Help Vegetarians Consume Adequate Nutrients
151(5)
Vitamins: Micronutrients with Macro Powers
156(36)
What Are Vitamins?
157(2)
Fat-Soluble Vitamins Are Stored in the Body
157(1)
Water-Soluble Vitamins Should Be Consumed Daily or Weekly
158(1)
Tissue Guardians: Vitamins A, D, and K
159(13)
Vitamin A Protects Our Sight
159(2)
Vitamin D Guards Our Bones
161(3)
Vitamin K Protects Against Blood Loss
164(1)
What About You?: Do You Get Enough Vitamin D?
165(1)
The Mighty Antioxidants: Vitamins E and C
166(1)
What Are Antioxidants, and How Do Our Bodies Use Them?
166(1)
Highlight: Herbal Supplements: Use with Caution
167(2)
Vitamin E Maintains Healthy Cells
169(1)
Vitamin C Defends Against Airborne Pollutants
170(2)
Nutrition Myth or Fact?: Vitamin C Can Prevent the Common Cold
172(1)
The Energy Generators: B-Complex Vitamins
172(9)
How Do Our Bodies Use B-Vitamins to Produce Energy?
172(1)
Thiamin (Vitamin B1) Helps Metabolize Glucose
173(1)
Riboflavin (Vitamin B2) Helps Break Down Carbohydrates and Fats
174(1)
Niacin Helps Produce Energy and Build and Repair DNA
174(1)
Vitamin B6 (Pyridoxine) Helps Manufacture Nonessential Amino Acids
175(1)
Folate Is Critical During the Earliest Weeks of Pregnancy
176(1)
Vitamin B12 (Cobalamin) Maintains Healthy Nerves and Blood
176(1)
Pantothenic Acid Assists in Building and Breaking Down Fatty Acids
177(1)
Biotin Helps Metabolize All Macronutrients
177(1)
Choline Is a Vitamin-like Substance Found in Many Foods
177(1)
Highlight: Multivitamin Supplements: Necessity or Waste?
178(3)
Healthwatch: Do Antioxidants Protect Against Cancer?
181(11)
Genetic, Lifestyle, and Environmental Factors Can Increase Our Risk for Cancer
181(2)
Game Plan: Simple Steps to Reduce Your Risk of Cancer
183(1)
Antioxidants Play a Role in Preventing Cancer and Other Diseases
184(1)
Phytochemicals Appear to Reduce Our Risk of Cancer and Other Diseases
184(2)
Game Plan: Tips for Increasing Your Phytochemical Intake
186(6)
Minerals: Building and Moving Our Bodies
192(34)
What Are Minerals?
193(1)
Major Minerals Are Required in Amounts Greater Than 100 mg per Day
193(1)
Trace Minerals Are Required in Amounts Less Than 100 mg per Day
193(1)
Essential Electrolytes: Sodium, Potassium, Chloride, and Phosphorus
194(7)
Sodium is Part of Table Salt
197(1)
Game Plan: Tips for Sparing the Salt
198(2)
Potassium Helps Maintain Healthful Blood Pressure
200(1)
Chloride Assists Fluid Balance, Digestion, and Nerve Function
200(1)
Phosphorus Assists Fluid Balance
201(1)
Mineral Power Plants: Chromium, Manganese, Sulfur, Iodine, and Selenium
201(4)
Nutrition Myth or Fact?: Chromium Supplements Enhance Body Composition
202(1)
Chromium Plays an Important Role in Carbohydrate Metabolism
202(1)
Manganese Assists in Energy Metabolism, Oxidation, and Many Other Processes
202(1)
Sulfur Is a Component of Thiamin and Biotin and Helps Stabilize Proteins
203(1)
Iodine Helps Make Thyroid Hormone
203(1)
Selenium Spares Vitamin E and Helps Make Thyroid Hormone
204(1)
The Blood Fortifiers: Iron, Zinc, and Copper
205(7)
Iron Is a Key Component of the Blood Protein Hemoglobin
205(3)
Zinc Assists the Work of a Multitude of Different Enzymes
208(2)
Nutrition Myth or Fact?: Zinc Lozenges Help Fight the Common Cold
210(1)
Copper Helps Produce Energy and Build Tissues
211(1)
The Bone Builders: Calcium, Phosphorus, Magnesium, and Fluoride
212(7)
Bones Are Made of Minerals and Proteins
212(1)
How Do Bones Stay Healthy?
213(1)
Calcium Is a Key Component of Our Bones
214(3)
Phosphorus Is Part of the Mineral Complex of Bone
217(1)
Magnesium Is Found in Bones and Soft Tissues
217(1)
Fluoride Promotes the Development and Maintenance of Our Teeth and Bones
218(1)
Healthwatch: Are You at Risk for Osteoporosis?
219(7)
Risk Factors for Osteoporosis
220(1)
What About You?: Calculate Your Risk for Osteoporosis
221(5)
Fluid Balance, Water, and Alcohol
226(24)
What Are Fluids, and What Are Their Functions?
227(3)
Body Fluid Is the Liquid Portion of Cells and Tissues
228(1)
Fluids Serve Many Critical Functions
229(1)
How Do Our Bodies Maintain Fluid Balance?
230(3)
The Thirst Mechanism Prompts Us to Drink Fluids
230(1)
We Gain Fluids by Consuming Beverages and Foods and Through Metabolism
231(1)
We Lose Fluids Through Urine and Feces, Sweat, Evaporation, and Exhalation
231(2)
How Much Fluid Should We Drink---And What Kinds?
233(4)
Mineral, Fizzy, or Tap: Water Is a Healthful Choice
233(1)
All Beverages Are Not Created Equal
234(1)
Nutrition Myth or Fact?: Bottled Water Is Safer Than Tap Water
235(1)
Highlight: Sports Beverages: Help or Hype?
236(1)
Healthwatch: Can Too Little or Too Much Fluid Intake Be Deadly?
237(2)
Dehydration Is Common with Exercise in Hot Weather
237(1)
Heat Stroke
238(1)
Water Intoxication
238(1)
How Much Alcohol Is Safe to Drink?
239(6)
Alcohol Consumption Is Described as Drinks per Day
239(1)
Fewer Than Half of Americans Surveyed Regularly Consume Alcohol
240(1)
Alcohol Absorption Rates Vary
240(1)
What About You?: Should You Be Concerned About How Much Alcohol You Drink?
241(1)
Moderate Consumption of Alcohol Has Health Benefits
242(1)
Moderate Alcohol Consumption Also Entails Health Risks
243(1)
Alcohol Abuse Impairs Our Ability to Function
243(1)
Alcohol Abuse Also Greatly Increases the Risk of Accidental Death
244(1)
Game Plan: Strategies for Helping Someone with an Alcohol Problem Get Treatment
245(1)
Healthwatch: Fetal Alcohol Syndrome Is Caused by Maternal Consumption of Alcohol
245(5)
Achieving and Maintaining a Healthful Body Weight
250(43)
What Is a Healthful Body Weight?
251(1)
Is Your Body Weight Healthful?
252(4)
Determine Your Body Mass Index
252(1)
Estimate Your Body Composition
252(2)
Assess Your Fat Distribution Pattern
254(2)
What Makes Us Gain and Lose Weight?
256(10)
We Gain or Lose Weight When Our Energy Intake and Expenditure Are Out of Balance
256(4)
Genetic Factors Affect Our Tendency to Gain or Lose Weight
260(2)
Childhood Weight Influences Adult Weight
262(1)
Behavioral Factors Affect Food Choices and Body Weight
262(1)
Social Factors Influence Eating Behavior and Physical Activity
263(1)
Game Plan: Tactics for Eating Smart When Eating Out
264(2)
How Many Kilocalories Do You Need?
266(1)
How Can You Achieve and Maintain a Healthful Body Weight?
267(6)
Healthful Weight Change Involves Moderation and Consistency
267(1)
Highlight: The Anatomy of Fad Diets
268(1)
Game Plan: Steps Toward Sustained Weight Loss
269(2)
Safe and Effective Weight Gain
271(2)
Healthwatch: How Can You Avoid Obesity?
273(5)
What Causes Obesity?
274(2)
How Is Obesity Treated?
276(2)
Healthwatch: Disordered Eating: Are You at Risk?
278(15)
Eating Behaviors Occur on a Continuum
278(1)
Many Factors Contribute to Disordered Eating Behaviors
278(1)
What About You?: Are You at Risk for an Eating Disorder?
279(2)
Anorexia Nervosa Is a Potentially Deadly Eating Disorder
281(1)
Bulimia Nervosa Is Characterized by Binging and Purging
282(1)
Game Plan: Discussing an Eating Disorder with a Friend or Family Member: What Do You Say?
283(1)
Binge-Eating Disorder Can Cause Significant Weight Gain
284(1)
The Female Athlete Triad Consists of Three Disorders
284(2)
Treatment for Disordered Eating Requires a Multidisciplinary Approach
286(1)
Highlight: Eating Disorders in Men: Are They Different?
286(7)
Nutrition and Physical Activity: Keys to Good Health
293(32)
Why Engage in Physical Activity?
294(2)
Physical Activity Increases Our Fitness
294(1)
Physical Activity Reduces Our Risk for Chronic Disease
295(1)
Most Americans Are Inactive
296(1)
What Is a Sound Fitness Program?
296(7)
A Sound Fitness Program Meets Your Personal Goals
297(1)
A Sound Fitness Program Is Fun
297(1)
A Sound Fitness Program Includes Variety and Consistency
297(2)
A Sound Fitness Program Appropriately Overloads the Body
299(2)
What About You?: What's Your Maximal Heart Rate and Training Range?
301(1)
A Sound Fitness Plan Includes Warm-Up and Cool-Down Periods
301(1)
Game Plan: Tips for Increasing Your Physical Activity
302(1)
What Fuels Our Activities?
303(4)
Adenosine Triphosphate and Creatine Phosphate Stored in Our Muscles Fuel Brief Activities
303(1)
The Breakdown of Carbohydrates Provides Energy for Long-Term Activity
304(1)
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration
305(1)
Nutrition Myth or Fact?: Lactic Acid Causes Muscle Fatigue and Soreness
306(1)
Amino Acids Are Not Major Sources of Fuel During Exercise
306(1)
What Kind of Diet Supports Physical Activity?
307(9)
Vigorous Exercise Increases Energy Needs
307(1)
Carbohydrate Needs Increase for Many Active People
307(4)
Moderate Fat Consumption Is Enough to Support Most Activities
311(1)
Active People Need More Protein, but Many Already Eat Enough
312(1)
Regular Exercise Increases Our Need for Fluids
313(2)
Inadequate Intakes of Some Vitamins and Minerals Can Diminish Health and Performance
315(1)
Healthwatch: Are Ergogenic Aids Necessary for Athletes?
316(9)
Highlight: Nine Deceptive Practices Used to Market Ergogenic Aids
317(1)
Anabolic Products Are Promoted as Muscle and Strength Enhancers
317(2)
Some Products Are Said to Optimize Fuel Use During Exercise
319(6)
Nutrition Throughout the Life Cycle
325(53)
Starting Out Right: Healthful Nutrition in Pregnancy
326(14)
Why Is Nutrition Important Before Conception?
326(1)
Why Is Nutrition Important During Pregnancy?
327(3)
How Much Weight Should a Pregnant Woman Gain?
330(1)
What Are a Pregnant Woman's Nutrient Needs?
331(4)
Nutrition-Related Concerns for Pregnant Women
335(1)
Highlight: The Danger of Nonfood Cravings
336(4)
Nutrition in Infancy
340(8)
What Are the Benefits of Breastfeeding?
340(3)
What Are a Breastfeeding Woman's Nutrient Needs?
343(1)
What Is the Nutritional Quality of Infant Formula?
343(1)
What Are an Infant's Nutrient Needs?
344(1)
When Do Infants Begin to Need Solid Foods?
345(1)
What Not to Feed an Infant
346(1)
Nutrition-Related Concerns for Infants
347(1)
Nutrition for Toddlers
348(3)
What Are a Toddler's Nutrient Needs?
348(1)
Encouraging Nutritious Food Choices with Toddlers
349(1)
Nutrition-Related Concerns for Toddlers
350(1)
Nutrition Throughout Childhood
351(7)
What Are a Child's Nutrient Needs?
351(1)
Nutrition Myth or Fact?: Vegan Diets Are Inappropriate for Young Children
352(1)
Encouraging Nutritious Food Choices with Children
353(2)
What Is the Effect of School Attendance on Nutrition?
355(1)
Nutrition-Related Concerns for Children
355(3)
Nutrition for Adolescents
358(4)
Adolescent Growth and Activity Patterns
358(1)
What Are an Adolescent's Nutrient Needs?
359(1)
Encouraging Nutritious Food Choices with Adolescents
360(1)
Nutrition-Related Concerns for Adolescents
360(2)
Nutrition for Young and Middle Adults
362(1)
What Are an Adult's Nutrient Needs?
362(1)
Nutrition-Related Concerns for Adults
362(1)
Nutrition for Older Adults
362(16)
Physiologic Changes That Accompany Aging
363(1)
Age-Related Changes in Body Composition
364(1)
Age-Related Changes in Organ Function
364(1)
Factors That Accelerate the Aging Process
364(1)
What Are an Older Adult's Nutrient Needs?
365(2)
Fluid Recommendations for Older Adults
367(1)
Nutrition-Related Concerns for Older Adults
368(1)
What Social Programs Provide Food to Older Adults in Need?
369(2)
Highlight: Can We Live Longer by Eating a Low-Energy Diet?
371(7)
Nutrition Issues: The Safety and Security of the World's Food Supply
378
What Causes Food-Borne Illness?
379(6)
Several Types of Microbes Contaminate Foods
379(4)
Some Bacteria and Fungi Release Toxins
383(1)
Toxins Occur Naturally in Potatoes Exposed to Light
383(1)
Our Bodies Respond to Food-Borne Microbes and Toxins with Acute Illness
384(1)
Certain Environmental Conditions Help Microbes Multiply in Foods
384(1)
How Can You Prevent Food-Borne Illness?
385(8)
Shop Defensively
386(1)
Wash Hands and Surfaces Often
386(1)
Isolate Raw Foods
387(1)
Store Foods in the Refrigerator or Freezer
387(3)
Cook Foods Thoroughly
390(1)
Game Plan: Food Safety Tips for Your Next Barbecue
391(1)
When Eating Out
392(1)
When Traveling to Other Countries
393(1)
How Is Food Spoilage Prevented?
393(5)
Natural Methods of Preserving Foods Have Been Used for Thousands of Years
394(1)
Many Food Producers Use Heat to Preserve Foods
395(1)
New Techniques Expand Food Choices but Raise Concerns about Safety
395(2)
Highlight: Genetically Modified Organisms: A Blessing or a Curse?
397(1)
What Are Food Additives, and Are They Safe?
398(2)
Food Additives Include Flavorings, Colorings, Nutrients, and Other Agents
398(1)
Are Food Additives Safe?
399(1)
Do Residues Harm Our Food Supply?
400(2)
Persistent Organic Pollutants Can Pass into the Food Chain
400(1)
Pesticides Protect Against Crop Losses
400(2)
Growth Hormones Are Injected into Cows that Produce Meat and Milk
402(1)
Are Organic Foods More Healthful?
402(1)
To Be Labeled Organic, Foods Must Meet Federal Standards
402(1)
The USDA Regulates Organic Farming
403(1)
Studies Comparing Organic and Conventionally Grown Foods Are Limited
403(1)
Malnutrition Is a Concern Shared Throughout the World
403(4)
Food Security Is Elusive in the United States and Throughout the World
404(1)
The Three Types of Malnutrition Are Undernutrition, Nutrient Deficiency, and Overnutrition
404(1)
Several Factors Contribute to Malnutrition
405(1)
Malnutrition and Infection Create a Vicious Cycle
405(1)
What Can Be Done to Relieve Malnutrition?
406(1)
Overweight and Its Associated Diseases Are Widespread Throughout the World
406(1)
Highlight: Initiatives for Sustainable Food Production and Equitable Distribution
407(1)
Healthwatch: What Diseases Commonly Result from Malnutrition?
407
Marasmus Results from Too Low an Intake of Carbohydrate, Fat, and Protein
407(1)
What About You?: Do Your Actions Contribute to Global Food Security?
408(2)
Kwashiorkor Results from Inadequate Consumption of Protein
410(1)
Vitamin A Deficiency Causes Night Blindness
410(1)
Iron Deficiency Is the Most Common Nutrient Deficiency in the World
411(1)
Iodine Deficiency Causes Preventable Brain Damage in Children
411
Appendices
Appendix A: Nutrient Values of Foods
1(1)
Appendix B: Calculations and Conversions
1(1)
Appendix C: Nutrition and Physical Activity Recommendations for Canadians
1(1)
Appendix D: Traditional Organization of Nutrients
1(1)
Appendix E: Foods Containing Caffeine
1(1)
Appendix F: U.S. Exchange Lists for Meal Planning
1(1)
Appendix G: Stature-for-Age Charts
1(1)
Appendix H: Organizations and Resources
1(1)
Appendix I: Previous USDA Food Guide Pyramid
1(1)
Answers to Review Questions 1(1)
Glossary 1(1)
Index 1(1)
Credits 1


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