Preface | p. xv |
Fundamentals of Nutrition and Food | |
Introduction to Nutrition | p. 3 |
Factors Influencing Food Selection | p. 4 |
Basic Nutrition Concepts | p. 12 |
Characteristics of a Nutritious Diet | p. 19 |
Nutrient Recommendations: Dietary Reference Intakes | p. 20 |
What Happens When You Eat | p. 22 |
Food Facts: Food Basics | p. 30 |
Hot Topic: Organic Foods | p. 31 |
Using Dietary Recommendations, Food Guides, and Food Labels to Plan Menus | p. 35 |
Dietary Recommendations and Food Guides | p. 36 |
Food Labels | p. 69 |
Portion Size Comparisons | p. 80 |
Food Facts: Nutrient Analysis of Recipes | p. 86 |
Hot Topic: Quack! Quack! | p. 90 |
Carbohydrates | p. 95 |
Functions of Carbohydrates | p. 96 |
Simple Carbohydrates (Simple Sugars) | p. 98 |
Complex Carbohydrates | p. 108 |
Whole Grains | p. 115 |
Digestion, Absorption, and Metabolism of Carbohydrates | p. 118 |
Dietary Recommendations for Carbohydrates | p. 119 |
Ingredient Focus: High-Fiber Grains and Legumes | p. 121 |
Food Facts: The Facts about Low-Carb Foods | p. 135 |
Hot Topic: Artificial Sweeteners and Reduced-Kcalorie Sweeteners | p. 139 |
Lipids: Fats and Oils | p. 145 |
Functions of Lipids | p. 146 |
Triglycerides | p. 148 |
Cholesterol | p. 161 |
Lecithin | p. 163 |
Digestion, Absorption, and Metabolism | p. 164 |
Lipids and Health | p. 166 |
Dietary Recommendations | p. 168 |
Ingredient Focus: Milk, Dairy Products, and Eggs | p. 171 |
Food Facts: Oils and Margarines | p. 179 |
Hot Topic: Fat Substitutes | p. 184 |
Protein | p. 187 |
Structure of Protein | p. 188 |
Functions of Protein | p. 191 |
Denaturation | p. 194 |
Digestion, Absorption, and Metabolism | p. 194 |
Protein in Food | p. 195 |
Health Effects of Protein | p. 198 |
Dietary Recommendations for Protein | p. 200 |
Ingredient Focus: Meat, Poultry, and Fish | p. 201 |
Food Facts: Soy Foods | p. 210 |
Hot Topic: Irradiation | p. 212 |
Vitamins | p. 215 |
Characteristics of Vitamins | p. 216 |
Fat-Soluble Vitamins | p. 217 |
Water-Soluble Vitamins | p. 226 |
Ingredient Focus: Fruits and Vegetables | p. 239 |
Food Facts: How to Retain Vitamins and Minerals from Purchasing to Serving | p. 247 |
Hot Topic: Functional Foods and Phytochemicals | p. 249 |
Water and Minerals | p. 253 |
Water | p. 255 |
Major Minerals | p. 257 |
Trace Minerals | p. 267 |
Osteoporosis | p. 277 |
Ingredient Focus: Nuts and Seeds | p. 283 |
Food Facts: Bottled Waters | p. 289 |
Hot Topic: Dietary Supplements | p. 291 |
Developing and Marketing Healthy Recipes and Menus | |
Foundations of Healthy Cooking | p. 297 |
Flavor | p. 298 |
Cooking Methods and Techniques for a Healthy Eating Style | p. 316 |
Healthy Menus and Recipes | p. 329 |
Introduction to Healthy Menus | p. 330 |
Breakfast | p. 334 |
Appetizers | p. 336 |
Soups | p. 338 |
Salads and Dressings | p. 339 |
Entrees | p. 341 |
Side Dishes | p. 343 |
Desserts | p. 345 |
Morning and Afternoon Breaks | p. 346 |
Presentation | p. 349 |
Recipes | p. 355 |
Marketing to Health-Conscious Guests | p. 381 |
Gauging Customers' Needs and Wants | p. 382 |
Developing and Implementing Healthy Menu Options | p. 384 |
Responding to Special Guest Requests | p. 393 |
Program Evaluation | p. 401 |
Restaurants and Nutrition-Labeling Laws | p. 401 |
Nutrition's Relationship to Health and Life Span | |
Nutrition and Health | p. 407 |
Nutrition and Cardiovascular Disease | p. 408 |
Nutrition and Cancer | p. 425 |
Nutrition and Diabetes Mellitus | p. 429 |
Vegetarian Eating | p. 434 |
Food Facts: Caffeine | p. 442 |
Hot Topic: Biotechnology | p. 445 |
Weight Management and Exercise | p. 449 |
"How Much Should I Weigh?" | p. 451 |
Health Implications of Obesity | p. 453 |
Theories of Obesity | p. 454 |
Treatment of Obesity | p. 455 |
Menu-Planning for Weight Loss and Maintenance | p. 466 |
The Problem of Underweight | p. 467 |
Nutrition for the Athlete | p. 468 |
Food Facts: Sports Drinks | p. 474 |
Hot Topic: Fad Diets | p. 475 |
Nutrition Over the Life Cycle | p. 479 |
Pregnancy | p. 480 |
Nutrition and Menu Planning During Lactation | p. 491 |
Infancy: The First Year of Life | p. 493 |
Childhood | p. 500 |
Adolescence | p. 510 |
Eating Disorders | p. 513 |
Older Adults | p. 519 |
Food Facts: Creative Pureed Foods | p. 530 |
Hot Topic: Food Allergies | p. 531 |
Nutritive Value of Foods | p. 535 |
Dietary Reference Intakes | p. 614 |
Expanded Serving Sizes for Mypyramid | p. 620 |
Growth Charts | p. 629 |
Answers to Check-Out Quizzes | p. 636 |
Glossary | p. 640 |
Index | p. 651 |
Table of Contents provided by Ingram. All Rights Reserved. |
The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.