Perspectives in Nutrition with Food Wise and OLC Passcard

by Wardlaw, Gordon M.; Kessel, Margaret Wagner

• ISBN13: 9780072535099
• ISBN10: 0072535091
• Format: Hardcover
• Copyright: 2001-10-26
• Publisher: McGraw-Hill College

Summary

This student-focused introductory text presents the major concepts in nutrition including: the body's use of food nutrients and diet planning throughout the lifecycle. The text places special emphasis on the application of nutrition principles in everyday life by exploring the health consequences of nutrition practices.

Table of Contents

Part One Nutrition Basics

1 What Nourishes You?

2 The Basis of a Healthy Diet

3 Human Physiologic Processes

4 Metabolism

Part Two The Energy-Yielding Nutrients

5 Carbohydrates

6 Lipids

7 Proteins

8 Alcohol

Part Three The Vitamins and Minerals

9 The Fat-Soluble Vitamins

10 The Water-Soluble Vitamins

11 Water and the Major Minerals

12 Trace Minerals

Part Four Energy Production and Energy Balance

13 Energy Balance and Weight Control

14 Sports Nutrition

15 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and other Conditions

Part Five Nutrition Applications in the Life Cycle

16 Pregnancy and Breastfeeding

17 Nutrition from Infancy through Adolescence

18 Nutrition During Adulthood

Part Six Putting Nutrition Knowledge into Practice

19 Food Safety

20 Undernutrition Throughout the World

Appendix A Food Composition Table

Appendix B Chemistry: A Tool for Understanding Nutrition

Appendix C Dietary Advice for Canadians

Appendix D Exchange System List

Appendix E Dietary Intake and Energy Expenditure Assessment

Appendix F Fatty Acids, Including Omega-3 Fatty Acids in Foods

Appendix G The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size

Appendix H Caffeine Content of Foods

Appendix I Sources of Nutrition Information

Appendix J English-Metric Conversions and Metric Units