Synopses & Reviews
Used by more than one million students, this text's clear writing, dynamic visuals, and integrated study aids engage and teach students the basic concepts and applications of nutrition. This comprehensive text includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text, as well as the authors' approachable style, help to make complex topics easily understandable for students.
About the Author
Eleanor Noss Whitney received her B.A. in biology from Radcliffe College and her Ph.D. in biology from Washington University, St. Louis. Formerly on the faculty at Florida State University, and a registered dietitian, she now devotes full time to research, writing, and consulting. Her earlier publications include articles in "Science," "Genetics," and other journals. Her textbooks include UNDERSTANDING NURITION, UNDERSTANDING NORMAL AND CLINICAL NUTRITION, NUTRITION CONCEPTS AND CONTROVERSIES, LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE, NUTRITION AND DIET THERAPY, AND NUTRITION FOR HEALTH AND HEALTH CARE (Thomson/Wadsworth Publishing). Her most intense interests include energy conservation, solar energy uses, alternatively fueled vehicles, and ecosystem restoration.
Table of Contents
1. AN OVERVIEW OF NUTRITION. Highlight: Nutrition Information--Experts and Quacks, on the Net and in the News. 2. PLANNING A HEALTHY DIET. Highlight: College Bound--and Hungry. 3. DIGESTION, ABSORPTION, AND TRANSPORT. Highlight: Common Digestive Problems. 4. THE CARBOHYDRATES: SUGAR, STARCH, AND FIBERS. Highlight: Alternatives to Sugar. 5. THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS. Highlight: Alternatives to Fat. 6. PROTEIN: AMINO ACIDS. Highlight: Vegetarian Diets. 7. METABOLISM: TRANSFORMATIONS AND INTERACTIONS. Highlight: Alcohol and Nutrition. 8. ENERGY BALANCE AND BODY COMPOSITION. Highlight: The Latest and Greatest Weight-Loss Diet--Again. 9. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT. Highlight: Eating Disorders 10. THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C. Highlight: Vitamin and Mineral Supplements. 11. THE FAT-SOLUBLE VITAMINS: A, D, E, AND K. Highlight: Antioxidant Nutrients and Phytochemicals in Disease Prevention. 12. WATER AND THE MAJOR MINERALS. Highlight: Osteoporosis and Calcium. 13. THE TRACE MINERALS. Highlight: Functional Foods: Are They Really Different? 14. FITNESS: PHYSICAL ACTIVITY, NUTRIENTS, AND BODY ADAPTATIONS. Highlight: Supplements as Ergogenic Aids 15. LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION. Highlight: Fetal Alcohol Syndrome. 16. LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE. Highlight: The Early Development of Chronic Diseases. 17. LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS. Highlight: Nutrient-Drug Interactions. 18. DIET AND HEALTH. Highlight: Complementary and Alternative Medicines. 19. CONSUMER CONCERNS ABOUT FOODS AND WATER. Highlight: Food Biotechnology. 20. HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS. Highlight: Progress Toward Sustainable Food Production. Appendix A: Cells, Hormones and Nerves. Appendix B. Basic Chemistry Concepts. Appendix C. Biochemical Structures and Pathways. Appendix D. Aids to Calculation. Appendix E. Nutrition Assessment. Appendix F. Nutrition Resources. Appendix G. United States: Recommendations, Choice System and Labels. Appendix H: Table of Food Composition. Appendix I: Canada: Recommendations, Choice System and Labels. Appendix J: Measures of Protein Quality. Glossary. Index.