Loose-leaf Version for Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines

by Pope, Jamie; Nizielski, Steven; McCook, Alison

• ISBN13: 9781319001056
• ISBN10: 131900105X
• Edition: Looseleaf
• Format: Loose-leaf
• Copyright: 2016-03-18
• Publisher: W. H. Freeman

Summary

In this breakthrough introductory text, educators Jamie Pope and Steve Nizielski, and science writer, Alison McCook use real stories—about real people and real science—to teach the basic concepts of nutrition. Each chapter reads like Scientific American-style article, with compelling reporting and beautifully designed infographics providing a context for the scientific content. Unique chapters on timely topics (diabetes, cardiovascular disease, plant-based diets, fat- and water-soluble vitamins, dietary supplements, and the college years) exemplify the book’s thoroughly contemporary approach to nutrition science.

Nutrition for Changing World is also the only textbook for the course to offer automatically graded dietary analysis activities using the USDA’s open-access SuperTracker. These exercises are in LaunchPad, a dedicated online course space that compliments the text to provide students with a fully integrated print/digital learning experience.

Author Biography

JAMIE POPE, M.S., R.D., has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, heart disease prevention. Since 2000, she has been Instructor of Nutrition in the School of Nursing. In addition to her current work on Nutrition for a Changing World, Jamie co-authored several best-selling books, including The T-Factor Fat Gram Counter, and is author of The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and its application to their personal and professional lives. Jamie is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie served for over a decade as nutrition consultant for Smart Balance, Inc. Steven Nizielski, M.S., Ph.D., earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and grey wolves before entering graduate school. He earned his masters and doctorate degrees at the University of Minnesota in nutrition with an emphasis in biochemistry. He is currently an associate professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, public health, advanced metabolism, and sports nutrition courses. His current research seeks to identify cellular adaptations in adipose tissue in response to aging and endurance training. Steve is a fellow of The Obesity Society, and a member of the American Society for Nutrition (ASN) and of the American Physiological Society (APS). He is an avid competitive cyclist, and also enjoys cross-country skiing, hiking, and camping.

Alison McCook has been a science writer and editor for more than 15 years, crafting materials for both general and professional audiences. Her work spans topics ranging from health to molecular mechanisms, and has appeared in well-known publications such as Reuters, Nature, Discover, Scientific American, Popular Science, and The Lancet.

Alison has held staff positions at Reuters and Nature and most recently, she was the Deputy Editor of The Scientist, overseeing the entire editorial team. During her tenure, the magazine won two consecutive Magazine of the Year awards, across all categories, from the American Society of Business Publication Editors. Alison resides in Philadelphia, Pennsylvania.

Table of Contents

1. THE SCIENCE AND SCOPE OF NUTRITION
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes.

Introducing the science of nutrition

Food provides nutrients and energy

What is malnutrition?

Nutrient intake recommendations

Nutrition science in action

Credible sources of nutrition information

Health goals for Americans

Assessing the North American diet

　

2. HEALTHY DIETS
FROM DESERTS TO OASIS
Are "food deserts" preventing millions of Americans from eating well?

Healthy diets feature variety, balance, adequacy, and moderation

Understanding the nutrient density and energy density of foods

Limit these: solid fats and added sugars (SoFAS)

The Dietary Guidelines for Americans

Global nutrition

Understanding the labeling on food

Future food labels

　

3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS
A GUT FEELING
Is gluten really all that bad?

Overview of the digestive process

Overview of mechanical and chemical digestion

The role of bacteria in the gastrointestinal tract

Digestive disorders

　

4. CARBOHYDRATES
"WHOLE GRAIN" HYPE
Can science help us navigate the perils of the cereal aisle?

What is a carbohydrate? Structure and function of carbohydrates

Sources of carbohydrates

Digestion of carbohydrates

Added sugars

Understanding fiber

Carbohydrate intake recommendations

　

Unique Chapter
5. NUTRITION AND DIABETES
MEDICAL MIRACLES
Nearly 100 years ago, a discovery revolutionized
medicine and saved millions of children as a result.

What is diabetes mellitus?

Type 2 diabetes

Diabetes on the rise

Diabetes treatment and prevention

　

Chapters 6 and 7 work together to explore the science of lipids and lipids in health and disease.
6. LIPIDS
THE SKINNY ON FAT
How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal.

Overview of the lipids

Lipid digestion and absorption

Lipoprotein transport

Essential fatty acids

Trans fats and fat substitutes

Current fat intake and recommendations

Knowledge of omega-3 fatty acids is growing

　

7. LIPIDS IN HEALTH AND DISEASE
DEATH IN BOGALUSA
From tragic deaths in a Southern town, insights into heart disease.

Atherosclerosis and cardiovascular disease

Risk factors for cardiovascular disease

Metabolic syndrome

A heart-protective diet

Fat intake and health—beyond cardiovascular disease

　

8. PROTEIN
HOW MUCH OF A GOOD THING DO WE NEED?
Experts consider how much protein is best for us all.

Protein synthesis

Digestion and absorption of proteins

Varied functions of protein

Protein turnover and nitrogen balance

Seniors may benefit from higher intakes of protein

Protein quality

Protein-deficiency diseases

High-protein diets

　

Unique Chapter--This chapter examines the multiple dimensions of plant-based diets.
9. PLANT-BASED DIETS
PASS THE PLANTS, PLEASE
What does a Spanish study say about the benefits of following a Mediterranean-like diet?

Benefits of a plant-based diet

Nutritional considerations and concerns associated with plant-based diets

Plant-based and vegetarian guidelines

The Mediterranean diet

Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.
10. FAT-SOLUBLE VITAMINS
SOAK UP THE SUN
An ailing gorilla inspires a lifelong interest in the vitamins.

• Introducing the vitamins
• Properties of fat-soluble vitamins
• Vitamin D deficiency
• Vitamin A
• Vitamin A deficiency
• Vitamin EVitamin E deficiency

　

11. WATER-SOLUBLE VITAMINS
IT'S NOT A GERM
Pioneering research uncovers vitamin deficiency diseases.

Characteristics of the water-soluble vitamins

The B-vitamins

Thiamine(B1)

Niacin (B3)

Riboflavin (B2)

Vitamin (B6)

Folate (B9)

Vitamin (B12)

Vitamin C

　

Unique Chapter!
12. DIETARY SUPPLEMENTS
SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
Surprising studies on the value of vitamin supplements.

What are dietary supplements?

Regulation of dietary supplements

Understanding supplement labels

Are dietary supplements harmful?

Pros and cons of herbal supplements

Functional foods

　

13. MAJOR MINERALS AND WATER
POTASSIUM POWER
Eating a diet low in sodium and rich in potassium may be protective of hypertension.

Overview of the minerals

Mineral absorption and bioavailability

Minerals in our food

Calcium, magnesium and phosphorus have diverse structural roles in the body

Sulfur is a component of proteins.

Sodium, potassium and chloride maintain fluid balance in the body

Water is crucial for life

Roles of water in the body

Water balance in the body

Water recommendations

　

14. TRACE MINERALS
SMALL AMOUNTS WITH BIG IMPORTANCE
Is iodine deficiency a thing of the past?

Introducing the trace minerals

Iodine sources and functions

Iron

Zinc

Copper

Selenium

Flouride

Other trace minerals

Manganese, molybdenum, and chromium

Ultratrace minerals

　

15. ENERGY BALANCE AND OBESITY
THE SITTING DISEASE
Understand the causes and consequences of obesity.

Energy in, energy out

The biology of hunger

A NEAT cause of weight gain

Lifestyle and energy balance

Weight loss recommendations

A moratorium on the chair

　

16. FITNESS AND SPORTS NUTRITION
EATING TO WIN
Research suggests that when athletes eat may be just as important as what they eat.

Fueling the active body

Measures of exercise intensity

Dietary carbohydrates for endurance exercise

Female athlete triad

Body building

Hydrating the athlete

Sports supplements

 

17. NUTRITION FOR PREGNANCY, BREASTFEEDING, AND INFANCY
NOURISHING MOTHER AND BABY
New research suggests that delaying cord clamping after birth preserves iron status.

Changing nutritional needs

Food safety

Postnatal nutrition

Nutrition for the growing child

Iron deficiency and cord clamping

 

18. CHILDHOOD NUTRITION
FOOD ALLERGIES AND INTOLERANCES
As paradoxical as it might seem, could dirt and germs make children healthier for life?

Growth and development

Nutritional intake in children

Nutritional recommendations for children

Obesity

Food allergies

 

Unique Chapter! The College Years addresses the unique period of life when students are making the transition from home into the college environment, and the changes and the common changes and pressures during this period
19. THE COLLEGE YEARS
DETERMINANTS OF EATING BEHAVIOR, ALCOHOL, AND DISORDERED EATING How food choices are influenced by social norms.

Growth, development and nutrient requirements in late adolescence

Determinants of eating behavior

Eating challenges on campus

Eating disorders

Alcohol

A successful transition to college life

　20. FOOD SAFETY AND SECURITY
SAFE AND PLENTIFUL FOOD
How a series of food crises transformed the U.S. food protection system.

A brief history of food safety in America

Foodborneintoxication and infection

Engineering food safety: HACCP and irradiation

Food safety and modernization act

Food safety in the home

Beyond food safety: food security