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Nutrition: Food for Health
Nutrition and the Modern Diet
The Changing American Food Supply
Off the Shelf The Cost of Convenience
How Healthy Is the American Diet
Food Provides Nutrients
Classes of Nutrients
Functions of Nutrients
Nutrient Intake and Health
Food Choices for a Healthy Diet
Factors that Affect Food Choices
Choosing a Healthy Diet
Understanding Science Helps Understand Nutrition
The Scientific Method
What Makes a Good Experiment?Interpretation of Experimental Results
Types of Nutrition Research Studies
Science Applied From "Seven Countries" to the Mediterranean Diet
Critical Thinking Using the Scientific Method
Ethical Concerns in Scientific Study
Identifying Reliable Nutrition Information
Off the Label Read the Whole Label to Know What You Are Choosing
Postscript, Applications, Summary, Review Questions, References
Nutrition Guidelines: Applying the Science of Nutrition
Nutrition Recommendations for the Modern Diet
Early Nutrition Recommendations
Nutrition Recommendations in the United States
Dietary Reference Intakes
Nutrient Recommendations
Energy Recommendations
Applications of the Dietary Reference Intakes
The Dietary Guidelines for Americans
Development of the Dietary Guidelines
Recommendations of the Dietary Guidelines, 2005
MyPyramid: Applying the Dietary Guidelines
The Food Group Concept
MyPyramid Food Groups and Servings
Discretionary Kcalories
Key Messages of MyPyramid
Finding Your Pyramid Plan
Critical Thinking The Personalized Pyramid
Food and Supplement Labels
Food Labels
Off the Shelf Choosing Off the Menu
Dietary Supplement Labels
Off the Label Using Food Labels to Choose a Diet That Meets Recommendations
Label Claims
Exchange Lists
Other Guidelines for Health Promotion and Disease Prevention
The Healthy People Initiative
Recommendations for Reducing Risks for Specific Diseases
Assessing Nutritional Health
Individual Nutritional Health
Science Applied The Art of Assessing Food Intake
Nutritional Health of the Population
Critical Thinking Assessing Nutritional Health
Postscript, Applications, Summary, Review Questions, References
Digestion, Absorption, and Metabolism
Food Becomes Us
Atoms and Molecules
Cells, Tissues, and Organs
Organ Systems
An Overview of the Digestive System
Structure of the Gastrointestinal Tract
Digestive Secretions
Regulation of Gastrointestinal Function
The Gastrointestinal Tract and Immune Function
Digestion and Absorption
Sights, Sounds, and Smells
Mouth
Pharynx
Esophagus
Stomach
Small Intestine
Large Intestine
Off the Shelf Should You Feed Your Flora?Digestion and Health
Common Digestive Problems
Off the Label Antacids: Getting the Drug Facts
Alternate Feeding Methods
The Digestive System Throughout Life
Science Applied Discovering What Causes Ulcers
Transporting Nutrients to Body Cells
The Cardiovascular System
Critical Thinking Gastrointestinal Problems Can Affect Nutrition
The Hepatic Portal Circulation
The Lymphatic System
Entering Cells
Metabolism of Nutrients: An Overview
Metabolic Pathways
Producing Energy
Synthesizing New Molecules
Elimination of Metabolic Wastes
Lungs and Skin
Kidneys
Postscript, Applications, Summary, Review Questions, References
Carbohydrates: Sugars, Starches,and Fiber
Carbohydrates in the Modern Diet
Refined Carbohydrates
Added Sugars
Off the Shelf Choosing Whole Grains: Not as Easy as it Sounds
Simple and Complex Carbohydrates
Simple Carbohydrates
Complex Carbohydrates
Carbohydrates in the Digestive Tract
Digestible Carbohydrates
Lactose Intolerance
Indigestible Carbohydrates
Science Applied Cereal Fibers and Health
Carbohydrates in the Body
Using Carbohydrate to Produce Energy
Making Glucose from Protein
Breaking Down Fat
Regulating Blood Glucose
Abnormal Blood Glucose Regulation
Diabetes Mellitus
Hypoglycemia
Carbohydrates and Health
Dental Caries
Does Sugar Cause Hyperactivity
Do Carbohydrates Affect Body Weight
Critical Thinking Losing Weight on a Low-Carbohydrate Diet
Refined Carbohydrates and Diab
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