Understanding nutrition:
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Belmont, CA [u.a.]
Wadsworth Thomson Learning
2002
|
| Edition: | 9. ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | Getr. Zählung Ill. |
| ISBN: | 0534590047 |
Staff View
MARC
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| 245 | 1 | 0 | |a Understanding nutrition |c Eleanor Noss Whitney ; Sharon Rady Rolfes |
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| adam_text | Titel: Understanding nutrition
Autor: Whitney, Eleanor Noss
Jahr: 2002
BRIEFCONTENTS
vii
CHAPTER
An Overview of Nutrition 1
HIGHLIGHT NUTRITION INFORMATION—EXPERTS AND QUACKS, ON THE NET
AND IN THE NEWS 24
CHAPTER Planning a Healthy Diet 32
HIGHLIGHT COLLEGE BOUND—AND HUNGRY 61
CHAPTER Digestion, Absorption, and Transport 64
HIGHLIGHT COMMON DIGESTIVE PROBLEMS 85
CHAPTER The Carbohydrates: Sugars, Starches,
and Fibers 92
HIGHLIGHT ALTERNATIVES TO SUGAR 123
CHAPTER The Lipids: Triglycerides, Phospholipids,
and Sterols 129
HIGHLIGHT ALTERNATIVES TO FAT 163
CHAPTER
HIGHLIGHT
CHAPTER
HIGHLIGHT
CHAPTER
HIGHLIGHT
CHAPTER
HIGHLIGHT
CHAPTER
HIGHLIGHT
Protein: Amino Acids 167
VEGETARIAN DIETS 196
Metabolism: Transformations and Interactions 203
ALCOHOL AND NUTRITION 230
Energy Balance and Body Composition 240
THE LATEST AND GREATEST WEIGHT-LOSS DIET—AGAIN 263
Weight Management: Overweight and
Underweight 268
EATING DISORDERS 297
The Water-Soluble Vitamins: B Vitamins
and Vitamin C 306
VITAMIN AND MINERAL SUPPLEMENTS 347
CHAPTER The Fat-Soluble Vitamins: A, D, E, and K 354
ANTIOXIDANT NUTRIENTS AND PHYTOCHEMICALS
HIGHLIGHT IN DISEASE PREVENTION 377
CHAPTER Water and the Major Minerals 386
HIGHLIGHT OSTEOPOROSIS AND CALCIUM 420
BRIEF CONTENTS
CHAPTER
HIQHLIQHT
CHAPTER
H I Q H L I Q H T
CHAPTER
HIQHLIQHT
CHAPTER
HIQHLIOHT
CHAPTER
HI6HLIQHT
The Trace Minerals 428
FUNCTIONAL FOQDS=ARI THIY RIALLY DIFPIRINT? 4SS
Fitness: Physical Activity, Nutrients,
and Body Adaptations 463
SURPLiMiNTS AS IRQOQiNIC AIDS 4!i
Life Cycle Nutrition: Pregnancy and Lactation 499
FITAL ALCOHOL SYNDRQMi §31
Life Cycle Nutrition: Infancy, Childhood,
and Adolescence 534
THl IARLY DIVf LOPMf NT OF CHRONIC DISIASiS 571
Life Cycle Nutrition: Adulthood
and the Later Years 576
NUTRIINT^DRUQ INFRACTIONS S9?
CHAPTER Diet and Health 602
HIOHLIQHT GOMPLIMINTARYANDALTfRNATIViMIDICINi ©31
CHAPTER Consumer Concerns about Foods and Water 644
HIGHLIGHT POOD BIOTECHNOLOGY
chapter Hunger and Global Environmental Problems 677
HIQHLIQHT PROGRESS TOWARD SUSTAINAiLi FOOD PRODUCTION 691
APPENDIX A
APPENDIX B
APPENDIX C
APPENDIX D
APPENDIX E
APPENDIX F
APPENDIX G
APPENDIX H
APPENDIX I
Cells, Hormones, and Nerves A-2
Basic Chemistry Concepts B
Biochemical Structures and Pathways C
Measures of Protein Quality D
Nutrition Assessment E-1
Nutrition Resources F-1
United States: Exchange Lists G
Table of Food Composition H
WHO: Nutrition Recommendations
Canada: Choice System and Guidelines
Glossary GL-1
Index IN-1
Aids to Calculations W
Ix
CHAPTER
An Overview of Nutrition 1
Food Choices 2
The Nutrients 4
Nutrients in Foods and in the Body
The Energy-Yielding Nutrients 5
The Vitamins 7
The Minerals 8
Water 8
The Science of Nutrition 9
Nutrition Research 9
Research versus Rumors 11
Dietary Reference Intakes 12
Establishing Nutrient Recommendations
Using Nutrient Recommendations 14
Comparing Nutrient Recommendations 15
Nutrition Assessment 15
Nutrition Assessment of Individuals 16
Nutrition Assessment of Populations 18
Diet and Health 19
Chronic Diseases 19
Risk Factors for Chronic Diseases 19
I Q H L I G H T
Nutrition lnformatlen=ixp#rt§ and Quaeki,
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12
H
CHAPTER
Planning a Healthy Diet
32
35
Principles and Guidelines 33
Diet-Planning Principles 33
Dietary Guidelines for Americans
Diet-Planning Guides 35
Food Group Plans 35
Exchange Lists 41
Combining Food Group Plans and Exchange Lists
From Guidelines to Groceries 46
Food Labels 50
The Ingredient List 50
Serving Sizes 50
Nutrition Facts 51
The Daily Values 52
Nutrient Claims 53
Health Claims 53
Consumer Education 54
HIGHLIGHT
College Bound—and Hungry 31
43
CHAPTER
Digestion, Absorption,
and Transport 64
Digestion 65
Anatomy of the Digestive Tract 65
The Muscular Action of Digestion 68
The Secretions of Digestion 69
The Final Stage 72
Absorption 72
Anatomy of the Absorptive System 73
A Closer Look at the Intestinal Cells 74
The Circulatory Systems 77
The Vascular System 77
The Lymphatic System 78
Regulation of Digestion and Absorption 80
Gastrointestinal Hormones and Nerve Pathways 80
The System at Its Best 82
H I G H L I Q H T
CHAPTER
The Carbohydrates: Sugars, Starches,
and Fibers 92
The Chemist s View
of Carbohydrates 93
The Simple Carbohydrates
Monosaccharides 94
Disaccharides 94
The Complex Carbohydrates
Glycogen 97
Starches 97
Fibers 98
Digestion and Absorption of Carbohydrates
The Processes of Digestion and Absorption 100
Lactose Intolerance 103
Glucose in the Body 105
A Preview of Carbohydrate Metabolism 105
The Constancy of Blood Glucose 106
Health Effects and Recommended Intakes
of Sugars 110
Health Effects of Sugars 111
Accusations against Sugars 113
Recommended Intakes of Sugars 113
Health Effects and Recommended Intakes of
Starch and Fibers 114
100
CONTENTS
Health Effects of Starch and Fibers 114
Recommended Intakes of Starch and Fibers 116
HIGHLIGHT
Alternatives to Sugar 123
CHAPTER
The Lipids: Triglycerides,
Phospholipids, and Sterols 129
The Chemist s View of Fatty Acids and
Triglycerides 130
Fatty Acids 130
Triglycerides 132
Degree ofUnsaturation Revisited 132
The Chemist s View of Phospholipids
and Sterols 136
Phospholipids 136
Sterols 137
Digestion, Absorption, and
Transport of Lipids 138
Lipid Digestion 138
Lipid Absorption 140
Lipid Transport 141
Lipids in the Body 143
Roles of Triglycerides 144
Essential Fatty Acids 144
A Preview of Lipid Metabolism 146
Health Effects and Recommended Intakes
of Lipids 148
Health Effects of Lipids 148
Recommended Intakes of Fat 150
HIGHLIGHT
Alternatives to Fat 163
CHAPTER
Protein: Amino Acids
167
The Chemist s View of Proteins 168
Amino Acids 168
Proteins 169
Digestion and Absorption of Protein 171
The Process of Digestion 171
The Process of Absorption 173
Proteins in the Body 173
Protein Synthesis 173
Roles of Proteins 176
A Preview of Protein Metabolism 180
Protein in Foods 181
Protein Quality 182
Measures of Protein Quality 183
Protein Regulations for Food Labels 184
Health Effects and Recommended Intakes
of Protein 184
Protein-Energy Malnutrition 184
Health Effects of Protein 187
Recommended Intakes of Protein 188
Protein and Amino Acid Supplements 191
HIGHLIGHT
Vegetarian Diets 196
CHAPTER
Metabolism: Transformations and
Interactions 203
Chemical Reactions in the Body 204
Breaking Down Nutrients for Energy 208
Glucose 209
Glycerol and Fatty Acids 211
Amino Acids 215
The Final Steps of Catabolism 219
The Body s Energy Budget 221
The Economics of Feasting 221
The Transition from Feasting
to Fasting 224
The Economics of Fasting 224
HIGHLIGHT
Alcohol and Nutrition 230
CHAPTER
Energy Balance and Body
Composition 240
Energy Balance 241
Energy In: The kCalories Foods
Provide 242
Food Composition 242
Food Intake 242
Energy Out: The kCalories the Body
Spends 245
Components of Energy Expenditure 246
Estimating Energy Requirements 249
Body Weight, Body Composition, and Health 249
Defining Healthy Body Weight 251
Body Fat and Its Distribution 252
Health Risks Associated with Body Weight
and Body Fat 255
HIGHLIGHT
The Latest and Greatest Weight-Loss Diet—Again 263
CHAPTER
Weight Management: Overweight and
Underweight 268
Overweight 269
Fat Cell Development 269
Fat Cell Metabolism 269
Set-Point Theory 271
Causes of Obesity 271
Genetics 272
Environment 274
Controversies in Obesity Treatment 276
CONTENTS xf
Elusive Goals 276
Dangers of Weight Loss 277
Aggressive Treatments of Obesity 278
Drugs 278
Surgery 280
Reasonable Treatments of Obesity 281
Eating Plans 282
Physical Activity 284
Behavior and Attitude 285
Weight Maintenance 287
Prevention 288
Public Health Programs 288
Underweight 288
Problems of Underweight 289
Weight-Gain Strategies 289
HIGHLIGHT
Eating Disorders 296
CHAPTER
The Water-Soluble Vitamins:
B Vitamins and Vitamin C 306
The Vitamins—An Overview 307
The B Vitamins—As Individuals 310
Thiamin 310
Riboflavin 314
Niacin 316
Biotin 319
Pantothenic Acid 320
Vitamin B6 321
Folate 322
Vitamin B12 328
Non-B Vitamins 331
The B Vitamins—In Concert
B Vitamin Roles 332
B Vitamin Deficiencies 334
B Vitamin Toxicities 334
B Vitamin Food Sources 335
Vitamin C 335
Vitamin C Roles 336
Vitamin C Recommendations 337
Vitamin C Deficiency 338
Vitamin C Toxicity 339
Vitamin C Food Sources 339
HIGHLIGHT
Vitamin and Mineral Supplements 347
332
Vitamin A in Foods 360
Vitamin D 363
Roles in the Body 364
Vitamin D Deficiency 364
Vitamin D Toxicity 365
Vitamin D Recommendations and
Sources 365
Vitamin E 368
Vitamin E as an Antioxidant 368
Vitamin E Deficiency 368
Vitamin E Toxicity 369
Vitamin E Recommendations 369
Vitamin E in Foods 369
Vitamin K 370
Roles in the Body 370
Vitamin K Deficiency 371
Vitamin K Toxicity 371
Vitamin K Recommendations and Sources 372
The Fat-Soluble Vitamins—In Summary 372
HIGHLIGHT
Antioxidant Nutrients and Phytochemicals in Disease
Prevention 377
CHAPTER
Water and the Major Minerals
Water and the Body Fluids 387
Water Balance and Recommended Intakes 387
Blood Volume and Blood Pressure 389
Fluid and Electrolyte Balance 391
Fluid and Electrolyte Imbalance 394
Acid-Base Balance 394
The Minerals—An Overview 396
Sodium 397
Chloride 400
Potassium 401
Calcium 403
Calcium Roles in the Body 403
Calcium Recommendations and
Sources 406
Calcium Deficiency 408
Phosphorus 409
Magnesium 411
Sulfur 413
HIGHLIGHT
Osteoporosis and Calcium 420
386
CHAPTER
The Fat-Soluble Vitamins:
A, D, E, and K 354
Vitamin A and Beta-Carotene 355
Roles in the Body 355
Vitamin A Deficiency 358
Vitamin A Toxicity 359
Vitamin A Recommendations 360
CHAPTER
The Trace Minerals
428
The Trace Minerals—An Overview
Iron 430
Iron Roles in the Body 430
Iron Absorption and Metabolism 430
Iron Deficiency 433
Iron Toxicity 435
429
CONTENTS
Iron Recommendations and Sources 436
Contamination and Supplemental Iron 438
Zinc 439
Zinc Roles in the Body 439
Zinc Absorption and Metabolism 439
Zinc Deficiency 440
Zinc Toxkity 442
Zinc Recommendations and Sources 442
Contamination and Supplemental Zinc 442
Iodine 443
Selenium 446
Copper 447
Manganese 448
Fluoride 448
Chromium 449
Molybdenum 450
Other Trace Minerals 450
Contaminant Minerals 451
Closing Thoughts on the Nutrients 451
HIGHLIGHT
Functional Foods—Are They Really Different?
458
CHAPTER
Fitness: Physical Activity, Nutrients,
and Body Adaptations 463
Fitness 464
Definitions of Fitness 465
Benefits of Fitness 466
Components of Fitness 467
Conditioning by Training 467
Cardiorespiratory Endurance 469
Energy Systems, Fuels, and
Nutrients to Support Activity 471
The Energy Systems of Physical Activity—
ATP and CP 471
Glucose Use during Physical Activity 472
Fat Use during Physical Activity 476
Protein Use during Physical Activity—and between
Times 478
Vitamins and Minerals to Support Activity 479
Fluids and Electrolytes to Support Activity 481
Poor Beverage Choices: Caffeine and Alcohol 483
Diets for Physically Active People 484
Choosing a Diet to Support Fitness 484
Meals before and after Competition 486
HIGHLIGHT
Supplements as Ergogenic Aids 492
CHAPTER
Life Cycle Nutrition: Pregnancy and
Lactation 499
Growth and Development during Pregnancy 500
Placental Development 500
Fetal Growth and Development 500
Critical Periods 502
Maternal Weight 504
Weight prior to Conception 504
Weight Gain during Pregnancy 505
Exercise during Pregnancy 507
Nutrition during Pregnancy 508
Energy and Nutrient Needs during Pregnancy 509
Common Nutrition-Related Concerns of Pregnancy 513
High-Risk Pregnancies 514
Malnutrition and Pregnancy 515
The Infant s Birthweight 515
Maternal Health 516
The Mother s Age 517
Practices Incompatible with Pregnancy 518
Nutrition during Lactation 520
Lactation: A Physiological Process 521
Breastfeeding: A Learned Behavior 521
The Mother s Nutrient Needs 522
Practices Incompatible with Lactation 524
Maternal Health 524
HIGHLIGHT
Fetal Alcohol Syndrome 531
CHAPTER
Life Cycle Nutrition: Infancy,
Childhood, and Adolescence
534
Nutrition during Infancy 535
Energy and Nutrient Needs 535
Breast Milk 536
Infant Formula 539
Special Needs ofPreterm Infants
540
Introducing Cow s Milk 541
Introducing Solid Foods 541
Mealtimes with Toddlers 544 * •
Nutrition during Childhood 545
Energy and Nutrient Needs 545
Hunger and Malnutrition in Children 546
The Malnutrition-Lead Connection 549
Hyperactivity and Hyper Behavior 549
Adverse Reactions to Foods 551
Childhood Obesity 552
Mealtimes at Home 555
Nutrition at School 558
Nutrition during Adolescence 560
Growth and Development 560
Energy and Nutrient Needs 561
Food Choices and Health Habits 562
Problems Adolescents Face 562
HIGHLIGHT
The Early Development of Chronic Diseases 571
CON
E N T S
xlil
CHAPTER
Life Cycle Nutrition: Adulthood and the
Later Years 576
Nutrition and Longevity 577
Observation of Elderly People 578
Manipulation of Diet 579
The Aging Process 580
Physiological Changes 580
Other Changes 581
Energy and Nutrient Needs of Older
Adults 582
Water 582
Energy and Energy Nutrients 583
Vitamins and Minerals 584
Nutrient Supplements 585
Nutrition-Related Concerns of Older Adults
Cataracts and Macular Degeneration 586
Arthritis 586
The Aging Brain 587
Food Choices and Eating Habits of Older Adults
Food Assistance Programs 589
Meals for Singles 590
HIGHLIGHT
Nutri©nt-Orug Interactions 597
586
589
CHAPTER
Diet and Health
602
Nutrition and Chronic Diseases 603
Heart Disease and Strokes 605
How Atherosclerosis Develops 605
Risk Factors for Cardiovascular Disease 606
Recommendations for Reducing Cardiovascular Disease
Risk 608
Hypertension 612
Blood Pressure Regulation 612
How Hypertension Develops 612
Risk Factors for Hypertension 613
Recommendations for Reducing Hypertension Risk 614
Cancer 615
How Cancer Develops 616
Recommendations for Reducing Cancer Risk 619
Diabetes Mellitus 619
Types of Diabetes 620
Complications of
Diabetes 621
Recommendations for Type 1
Diabetes 622
Recommendations for Type 2
Diabetes 623
Recommendations for Chronic Diseases 624
Nutrition and Infectious Diseases 626
The Immune System 626
Nutrition and Immunity 627
Human Immunodeficiency Virus (HIV) Infection
and Acquired Immune Deficiency Syndrome
(AIDS) 628
How AIDS Develops 628
The HIV Wasting Syndrome 629
Nutrition Support for People with HIV Infections 629
HIGHLIGHT
Complementary and Alternative Medicine 636
CHAPTER
Consumer Concerns about Foods and
Water 644
646
Food-Borne Illnesses 645
Food-Borne Infections and Food Intoxications
Food Safety in the Marketplace 646
Food Safety in the Kitchen 648
Food Safety while Traveling 651
Advances in Food Safety 652
Nutritional Adequacy of Foods
and Diets 653
Obtaining Nutrient Information 653
Minimizing Nutrient Losses 653
Environmental Contaminants 654
Harmfidness of Environmental Contaminants 654
Examples of Environmental Contaminants 654
Natural Toxicants in Foods 657
Pesticides 657
Hazards and Regidation of Pesticides 657
Monitoring Pesticides 658
Consumer Concerns 659
Food Additives 661
Regidations Governing Additives 661
Intentional Food Additives 662
Indirect Food Additives 664
Consumer Concerns about Water 666
Sources of Drinking Water 667
Water Systems and Regulations 667
HIGHLIGHT
Food Biotechnology ©72
CHAPTER
Hunger and Global
Environmental Problems 677
Hunger in the United States 678
Defining Hunger in the United
States 678
Relieving Hunger in the United
States 679
World Hunger 681
Food Shortages 681
Malnutrition 681
Diminishing Food Supply 682
Poverty and Overpopulation 682
XW CONTENTS
Environmental Degradation and Hunger 683
Environmental Limitations in Food Production 684
Other Limitations in Food Production 684
Solutions 685
Sustainable Development Worldwide 685
Activism and Simpler Lifestyles at Home 686
HIGHLIGHT
Progress toward Sustainable Food Production 691
APPENDIX A
Cells, Hormones, and Nerves A-2
APPENDIX B
Basic Chemistry Concepts B
APPENDIX C
Biochemical Structures
and Pathways C
APPENDIX D
Measures of Protein Quality D
APPENDIX E
Nutrition Assessment E-1
APPENDIX F
Nutrition Resources F-1
APPENDIX G
United States: Exchange Lists G
APPENDIX H
Table of Food Composition H
APPENDIX I
WHO: Nutrition Recommendations
Canada: Choice System and
Guidelines I
Glossary GL-1
Index IN-1
Aids to Calculation W
Dietary Reference Intakes A (inside
front covers)
Daily Values for Food Labels A
(inside back cover, left)
Glossary of Nutrient Measures Y
(inside back cover, left)
Body Mass Index Z (inside back
cover, right)
|
| any_adam_object | 1 |
| author | Whitney, Eleanor Noss Rolfes, Sharon Rady |
| author_facet | Whitney, Eleanor Noss Rolfes, Sharon Rady |
| author_role | aut aut |
| author_sort | Whitney, Eleanor Noss |
| author_variant | e n w en enw s r r sr srr |
| building | Verbundindex |
| bvnumber | BV014888810 |
| callnumber-first | Q - Science |
| callnumber-label | QP141 |
| callnumber-raw | QP141 |
| callnumber-search | QP141 |
| callnumber-sort | QP 3141 |
| callnumber-subject | QP - Physiology |
| classification_tum | OEK 100f |
| ctrlnum | (OCoLC)46449258 (DE-599)BVBBV014888810 |
| dewey-full | 613.2 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 613 - Personal health & safety |
| dewey-raw | 613.2 |
| dewey-search | 613.2 |
| dewey-sort | 3613.2 |
| dewey-tens | 610 - Medicine and health |
| discipline | Medizin Ökotrophologie |
| edition | 9. ed. |
| format | Book |
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| genre | (DE-588)4123623-3 Lehrbuch gnd-content |
| genre_facet | Lehrbuch |
| id | DE-604.BV014888810 |
| illustrated | Illustrated |
| indexdate | 2024-07-09T19:08:28Z |
| institution | BVB |
| isbn | 0534590047 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-010068618 |
| oclc_num | 46449258 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | Getr. Zählung Ill. |
| publishDate | 2002 |
| publishDateSearch | 2002 |
| publishDateSort | 2002 |
| publisher | Wadsworth Thomson Learning |
| record_format | marc |
| spelling | Whitney, Eleanor Noss Verfasser aut Understanding nutrition Eleanor Noss Whitney ; Sharon Rady Rolfes 9. ed. Belmont, CA [u.a.] Wadsworth Thomson Learning 2002 Getr. Zählung Ill. txt rdacontent n rdamedia nc rdacarrier Nutrition Ernährung (DE-588)4015332-0 gnd rswk-swf Ernährungswissenschaft (DE-588)4152829-3 gnd rswk-swf (DE-588)4123623-3 Lehrbuch gnd-content Ernährungswissenschaft (DE-588)4152829-3 s DE-604 Ernährung (DE-588)4015332-0 s Rolfes, Sharon Rady Verfasser aut HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010068618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Whitney, Eleanor Noss Rolfes, Sharon Rady Understanding nutrition Nutrition Ernährung (DE-588)4015332-0 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd |
| subject_GND | (DE-588)4015332-0 (DE-588)4152829-3 (DE-588)4123623-3 |
| title | Understanding nutrition |
| title_auth | Understanding nutrition |
| title_exact_search | Understanding nutrition |
| title_full | Understanding nutrition Eleanor Noss Whitney ; Sharon Rady Rolfes |
| title_fullStr | Understanding nutrition Eleanor Noss Whitney ; Sharon Rady Rolfes |
| title_full_unstemmed | Understanding nutrition Eleanor Noss Whitney ; Sharon Rady Rolfes |
| title_short | Understanding nutrition |
| title_sort | understanding nutrition |
| topic | Nutrition Ernährung (DE-588)4015332-0 gnd Ernährungswissenschaft (DE-588)4152829-3 gnd |
| topic_facet | Nutrition Ernährung Ernährungswissenschaft Lehrbuch |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010068618&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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