This is completed downloadable of Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley
Product Details:
- ISBN-10 : 1259933849
- ISBN-13 : 978-1259933844
- Author: Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley
Welcome to one-stop shopping for everything you need for your introductory majors course! Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2/e is an alternate version of Perspectives in Nutrition, 11/e. In this version, the authors have organized the presentation of vitamins and minerals around key functions.
The author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers.
Instructors will have the ability to assign auto-graded coursework and tutorials in Connect®, which are assessed against Learning Outcomes. The textbook content also serves as the basis for an adaptive, diagnostic reading experience for students, SmartBook® which will help them acquire mastery and improved grades
Table of Content:
- Part 1. Nutrition Fundamentals
- 1. The Science of Nutrition
- 1.1 Nutrition Overview
- Nutrients
- Phytochemicals and Zoochemicals
- Expert Perspective from the Field: Functional Foods
- 1.2 Energy Sources and Uses
- 1.3 The North American Diet
- What Influences Our Food Choices?
- Take Action: Why You Eat What You Do
- Global Perspective: The Price of Food
- 1.4 Nutritional Health Status
- Health Objectives for the U.S. for the Year 2020
- Assessing Nutritional Status
- Limitations of Nutritional Assessment
- Importance of Being Concerned about Nutritional Status
- Getting Nutrition-Related Advice: The Nutrition Care Process
- Clinical Perspective: Genetics and Nutrition
- Take Action: Create Your Family Tree for Health-Related Concerns
- 1.5 Using Scientific Research to Determine Nutrient Needs
- Making Observations and Generating Hypotheses
- Laboratory Animal Experiments
- Human Experiments
- 1.6 Evaluating Nutrition Claims and Products
- Buying Nutrition-Related Products
- Chapter Summary
- Study Questions
- References
- 2. Tools of a Healthy Diet
- 2.1 Dietary Reference Intakes (DRIs)
- Estimated Average Requirements (EARs)
- Recommended Dietary Allowances (RDAs)
- Adequate Intakes (AIs)
- Tolerable Upper Intake Levels (Upper Levels, or ULs)
- Estimated Energy Requirements (EERs)
- Acceptable Macronutrient Distribution Ranges (AMDRs)
- Appropriate Uses of the DRIs
- Putting the DRIs into Action to Determine the Nutrient Density of Foods
- 2.2 Daily Values (DVs)
- Reference Daily Intakes (RDIs)
- Daily Reference Values (DRVs)
- Putting the Daily Values into Action on Nutrition Facts Panels
- Take Action: Applying the Nutrition Facts Label to Your Daily Food Choices
- Global Perspective: Front-of-Package Nutrition Labeling
- 2.3 Nutrient Composition of Foods
- Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake
- Expert Perspective from the Field: Menu Labeling: How Many Calories Are in That?
- 2.4 Dietary Guidelines for Americans 2015–2020
- Putting the Dietary Guidelines into Action
- Take Action: Are You Putting the Dietary Guidelines into Practice?
- 2.5 MyPlate
- Putting MyPlate into Action
- Rating Your Current Diet
- Take Action: Does Your Diet Meet MyPlate Recommendations?
- Chapter Summary
- Study Questions
- References
- 3. The Food Supply
- 3.1 Food Availability and Access
- Health Consequences of Malnutrition and Food Insecurity
- Food Insecurity in the U.S.
- Programs to Increase Food Security in the U.S.
- Food Insecurity and Malnutrition in the World’s Developing Regions
- 3.2 Food Production
- Organic Foods
- Biotechnology—Genetically Modified Foods
- 3.3 Food Preservation and Processing
- Food Irradiation
- Food Additives
- 3.4 Food and Water Safety
- Foodborne Illness Overview
- Take Action: A Closer Look at Food Additives
- Microbial Pathogens
- Water Safety
- Preventing Foodborne and Waterborne Illnesses
- Clinical Perspective: Foodborne Illness Can Be Deadly
- Take Action: Check Your Food Safety Skills
- 3.5 Environmental Contaminants in Foods
- Lead
- Arsenic
- Dioxins and Polychlorinated Biphenyls (PCBs)
- Mercury
- Pesticides and Antibiotics
- Global Perspective: Traveler’s Diarrhea
- Expert Perspective from the Field: Sustainability in University Food Service
- Chapter Summary
- Study Questions
- References
- 4. Human Digestion and Absorption
- 4.1 Organization of the Human Body
- 4.2 Digestive System Overview
- Anatomy of the GI Tract
- GI Motility: Mixing and Propulsion
- Digestive Enzymes and Other Secretions
- 4.3 Moving through the GI Tract: Mouth and Esophagus
- Taste and Smell
- Swallowing
- 4.4 Moving through the GI Tract: Stomach
- 4.5 Moving through the GI Tract: Small Intestine and Accessory Organs
- Liver, Gallbladder, and Pancreas
- Gastrointestinal Hormones: A Key to Orchestrating Digestion
- Absorption in the Small Intestine
- Global Perspective: Diarrhea in Infants and Children
- 4.6 Moving Nutrients around the Body: Circulatory Systems
- Cardiovascular System
- Lymphatic System
- 4.7 Moving through the GI Tract: Large Intestine
- Gut Microbiota
- Culinary Perspective: Fermented Foods
- Absorption of Water and Electrolytes
- Elimination of Feces
- 4.8 When Digestive Processes Go Awry
- Heartburn and Gastroesophageal Reflux Disease
- Ulcers
- Nonalcoholic Fatty Liver Disease
- Gallstones
- Food Intolerances
- Intestinal Gas
- Constipation
- Diarrhea
- Clinical Perspective
- Irritable Bowel Syndrome
- Take Action: Investigate Flours and Grains for Gluten Content
- Expert Perspective from the Field: Gluten-related Disorders: Celiac Disease and Non-celiac Gluten Sensitivity
- Inflammatory Bowel Disease
- Hemorrhoids
- Take Action: Are You Eating for a Healthy Digestive System?
- Chapter Summary
- Study Questions
- References
- Part 2. Energy-Yielding Nutrients and Alcohol
- 5. Carbohydrates
- 5.1 Structures of Carbohydrates
- Monosaccharides: Glucose, Fructose, Galactose, Sugar Alcohols, and Pentoses
- Disaccharides: Maltose, Sucrose, and Lactose
- Oligosaccharides: Raffinose and Stachyose
- Polysaccharides: Starch, Glycogen, and Fiber
- 5.2 Carbohydrates in Foods
- Starch
- Fiber
- Nutritive Sweeteners
- Non-nutritive (Alternative) Sweeteners
- Take Action: Choosing a Sandwich
- 5.3 Recommended Intake of Carbohydrates
- Our Carbohydrate Intake
- Take Action: Estimate Your Fiber Intake
- 5.4 Functions of Carbohydrates in the Body
- Digestible Carbohydrates
- Indigestible Carbohydrates
- 5.5 Carbohydrate Digestion and Absorption
- Digestion
- Absorption
- Expert Perspective from the Field: Taxing Sugar-Sweetened Beverages
- 5.6 Health Concerns Related to Carbohydrate Intake
- Very-High-Fiber Diets
- High Sugar Diets
- Lactose Intolerance
- Glucose Intolerance
- Clinical Perspective: Diabetes Mellitus
- Glycemic Index and Glycemic Load
- Chapter Summary
- Study Questions
- References
- 6. Lipids
- 6.1 Triglycerides
- Structure
- Naming Fatty Acids
- Essential Fatty Acids
- 6.2 Food Sources of Triglycerides
- Hidden Fats
- Fat Replacements
- Take Action: Is Your Diet High in Saturated and Trans Fat?
- 6.3 Functions of Triglycerides
- Provide Energy
- Provide Compact Energy Storage
- Insulate and Protect the Body
- Aid Fat-Soluble Vitamin Absorption and Transport
- Essential Fatty Acid Functions
- 6.4 Phospholipids
- Phospholipid Functions
- Sources of Phospholipids
- 6.5 Sterols
- Sterol Functions
- Sources of Sterols
- 6.6 Recommended Fat Intakes
- Mediterranean Diet
- Essential Fatty Acid Needs
- Our Fat Intake
- 6.7 Fat Digestion and Absorption
- Digestion
- Absorption
- 6.8 Transporting Lipids in the Blood
- Transporting Dietary Lipids Utilizes Chylomicrons
- Transporting Lipids Mostly Made by the Body Utilizes Very-Low-Density Lipoproteins
- LDL Removal from the Blood
- HDL’s Role in Removing Blood LDL
- 6.9 Health Concerns Related to Fat Intake
- High Polyunsaturated Fat Intake
- Excessive Omega-3 Fatty Acid Intake
- Imbalances in Omega-3 and Omega-6 Fatty Acids
- Intake of Rancid Fats
- Expert Perspective from the Field: Omega-6 Fatty Acids: Harmful or Healthful?
- Clinical Perspective: Cardiovascular Disease (CVD)
- Diets High in Trans Fat
- Diets High in Total Fat
- Take Action: What Is Your 10-Year Risk of Cardiovascular Disease?
- Chapter Summary
- Study Questions
- References
- 7. Proteins
- 7.1 Structure of Proteins
- Amino Acids
- Synthesis of Nonessential Amino Acids
- Amino Acid Composition: Complete and Incomplete Proteins
- 7.2 Synthesis of Proteins
- Transcription and Translation of Genetic Information
- Protein Organization
- Denaturation of Proteins
- Adaptation of Protein Synthesis to Changing Conditions
- 7.3 Sources of Protein
- Evaluation of Food Protein Quality
- 7.4 Nitrogen Balance
- Recommended Intakes of Protein
- Take Action: Meeting Protein Needs When Dieting to Lose Weight
- 7.5 Protein Digestion and Absorption
- 7.6 Functions of Proteins
- Producing Vital Body Structures
- Maintaining Fluid Balance
- Contributing to Acid-Base Balance
- Forming Hormones, Enzymes, and Neurotransmitters
- Contributing to Immune Function
- Transporting Nutrients
- Forming Glucose
- Expert Perspective from the Field: Nutrition and Immunity
- Providing Energy
- 7.7 Health Concerns Related to Protein Intake
- Protein-Energy Malnutrition
- High Protein Diets
- Clinical Perspective: Food Protein Allergies
- Global Perspective: How Big Is Your Food Print?
- 7.8 Vegetarian Diets
- Take Action: Protein and the Vegan
- Special Concerns for Infants and Children
- Chapter Summary
- Study Questions
- References
- 8. Alcohol
- 8.1 Sources of Alcohol
- Production of Alcoholic Beverages
- Culinary Perspective: Cooking with Alcohol
- 8.2 Alcohol Absorption and Metabolism
- Alcohol Metabolism: 3 Pathways
- 8.3 Alcohol Consumption
- College and Underage Drinking
- Take Action: Alcohol and Driving
- 8.4 Health Effects of Alcohol
- Guidance for Using Alcohol Safely
- Potential Benefits of Alcohol Intake
- Risks of Excessive Alcohol Intake
- Effects of Alcohol Abuse on Nutritional Status
- Alcohol Consumption during Pregnancy and Breastfeeding
- Global Perspective: Alcohol Intake around the World
- 8.5 Alcohol Use Disorders
- Genetic Influences
- Effect of Gender
- Age of Onset of Drinking
- Ethnicity and Alcohol Use
- Mental Health and Alcohol Use
- The Economic Costs of Alcohol Abuse
- Clinical Perspective: Treatment of Alcohol Use Disorders
- Take Action: Do You Know Why These Are Alcohol Myths?
- Chapter Summary
- Study Questions
- References
- Part 3. Metabolism and Energy Balance
- 9. Energy Metabolism
- 9.1 Metabolism: Chemical Reactions in the Body
- Converting Food into Energy
- Oxidation-Reduction Reactions: Key Processes in Energy Metabolism
- 9.2 ATP Production from Carbohydrates
- Glycolysis
- Transition Reaction: Synthesis of Acetyl-CoA
- Citric Acid Cycle
- Electron Transport Chain
- The Importance of Oxygen
- Anaerobic Metabolism
- 9.3 ATP Production from Fats
- ATP Production from Fatty Acids
- Carbohydrate Aids Fat Metabolism
- Ketones: By-products of Fat Catabolism
- Ketosis in Diabetes
- Ketosis in Semistarvation or Fasting
- 9.4 Protein Metabolism
- Gluconeogenesis: Producing Glucose from Glucogenic Amino Acids and Other Compounds
- Gluconeogenesis from Typical Fatty Acids Is Not Possible
- Disposal of Excess Amino Groups from Amino Acid Metabolism
- Global Perspective: Cancer Cell Metabolism
- 9.5 Alcohol Metabolism
- 9.6 Regulation of Energy Metabolism
- The Liver
- ATP Concentrations
- Enzymes, Hormones, Vitamins, and Minerals
- 9.7 Fasting and Feasting
- Fasting
- Feasting
- Take Action: Weight Loss and Metabolism
- Clinical Perspective: Inborn Errors of Metabolism
- Take Action: Newborn Screening in Your State
- Chapter Summary
- Study Questions
- References
- 10. Energy Balance, Weight Control, and Eating Disorders
- 10.1 Energy Balance
- Energy Intake
- Energy Expenditure
- 10.2 Measuring Energy Expenditure
- 10.3 Eating Behavior Regulation
- 10.4 Estimating Body Weight and Composition
- Body Mass Index
- Measuring Body Fat Content
- Assessing Body Fat Distribution
- 10.5 Factors Affecting Body Weight and Composition
- Role of Genetics
- Role of Environment
- Genetic and Environmental Synergy
- Diseases and Disorders
- 10.6 Treatment of Overweight and Obesity
- Control of Energy Intake
- Regular Physical Activity
- Control of Problem Behaviors
- Expert Perspective from the Field: Tailoring a Healthy Eating Plan to Fit Your Lifestyle
- Weight Loss Maintenance
- 10.7 Fad Diets
- Clinical Perspective: Professional Help for Weight Control
- Take Action: Changing for the Better
- 10.8 Eating Disorders
- Prevalence and Susceptibility
- Anorexia Nervosa
- Bulimia Nervosa
- Binge Eating Disorder
- Other Specified Feeding and Eating Disorders (OSFED)
- Other Related Conditions
- Prevention of Eating Disorders
- Take Action: Assessing Risk of Developing an Eating Disorder
- Chapter Summary
- Study Questions
- References
- 11. Nutrition, Exercise, and Sports
- 11.1 Benefits of Fitness
- 11.2 Characteristics of a Good Fitness Program
- Mode
- Duration
- Frequency
- Intensity
- Progression
- Consistency
- Variety
- Achievement and Maintenance of Fitness
- 11.3 Energy Sources for Muscle Use
- ATP: Immediately Usable Energy
- Phosphocreatine: Initial Resupply of Muscle ATP
- Take Action: How Physically Fit Are You?
- Carbohydrate: Major Fuel for Short-Term, High Intensity, and Medium-Term Exercise
- Fat: Main Fuel for Prolonged, Low Intensity Exercise
- Protein: A Minor Fuel Source during Exercise
- Fuel Use and VO2max
- 11.4 The Body’s Response to Physical Activity
- Specialized Functions of Skeletal Muscle Fiber Types
- Adaptation of Muscles and Body Physiology to Exercise
- 11.5 Power Food: Dietary Advice for Athletes
- Energy Needs
- Carbohydrate Needs
- Fat Needs
- Protein Needs
- Take Action: Meeting the Protein Needs of an Athlete: A Case Study
- Vitamin and Mineral Needs
- 11.6 Fluid Needs for Active Individuals
- Fluid Intake and Replacement Strategies
- Water Intoxication
- Sports Drinks
- 11.7 Food and Fluid Intake before, during, and after Exercise
- Pre-exercise Meal
- Fueling during Exercise
- Recovery Meals
- Global Perspective: Gene Doping and the Wide World of Sports
- 11.8 Ergogenic Aids to Enhance Athletic Performance
- Chapter Summary
- Study Questions
- References
- Part 4. Vitamins and Minerals
- 12. Micronutrients: Vitamins and Minerals
- 12.1 Vitamins: Essential, Organic Dietary Components
- Absorption of Vitamins
- Transport of Vitamins
- Storage of Vitamins in the Body
- Vitamin Toxicity
- Vitamin Status
- Food Sources of Vitamins
- Take Action: Does Your Fat-Soluble Vitamin Intake Add Up?
- Global Perspective: Vitamin A Deficiency
- 12.2 Minerals: Essential, Inorganic Dietary Components
- Absorption of Minerals
- Transport and Storage of Minerals
- Excretion of Minerals
- Mineral Toxicity
- Mineral Status
- Food Sources of Minerals
- 12.3 Functional Roles of Micronutrients
- 12.4 Dietary Supplements: Healthful or Harmful?
- Take Action: A Closer Look at Supplements
- Clinical Perspective: Nutrients, Diet, and Cancer
- Chapter Summary
- Study Questions
- References
- 13. Micronutrients in Energy and Amino Acid Metabolism
- 13.1 Cofactors: A Common Role of B-Vitamins and Some Minerals
- 13.2 Thiamin
- Functions of Thiamin
- Thiamin in Foods
- Thiamin Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Thiamin
- Thiamin Deficiency
- 13.3 Riboflavin
- Functions of Riboflavin
- Riboflavin in Foods
- Riboflavin Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Riboflavin
- Riboflavin Deficiency
- 13.4 Niacin
- Functions of Niacin
- Niacin in Foods
- Niacin Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Niacin
- Niacin Deficiency
- Pharmacological Use of Niacin
- 13.5 Pantothenic Acid
- Functions of Pantothenic Acid
- Pantothenic Acid in Foods
- Pantothenic Acid Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Pantothenic Acid
- Pantothenic Acid Deficiency
- 13.6 Biotin
- Functions of Biotin
- Sources of Biotin: Food and Microbial Synthesis
- Biotin Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Biotin
- Biotin Deficiency
- 13.7 Chromium (Cr)
- Functions of Chromium
- Chromium in Foods
- Dietary Needs for Chromium
- Absorption, Transport, Storage, and Excretion of Chromium
- Chromium Deficiency and Toxicity
- 13.8 Vitamin B-6
- Functions of Vitamin B-6
- Vitamin B-6 in Foods
- Vitamin B-6 Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Vitamin B-6
- Vitamin B-6 Deficiency
- Pharmacological Use of Vitamin B-6
- 13.9 Folate
- Functions of Folate
- Clinical Perspective: Folate and the Cancer Drug Methotrexate
- Folate in Foods
- Dietary Folate Equivalents
- Folate Needs
- Upper Level for Folate
- Absorption, Transport, Storage, and Excretion of Folate
- Culinary Perspective: Beans, Lentils, and Dried Peas
- Folate Deficiency
- Clinical Perspective: Neural Tube Defects
- 13.10 Vitamin B-12
- Functions of Vitamin B-12
- Vitamin B-12 in Foods
- Vitamin B-12 Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Vitamin B-12
- Vitamin B-12 Deficiency
- Take Action: B-Vitamin Supplements
- 13.11 Manganese (Mn)
- Functions of Manganese
- Manganese in Foods
- Dietary Needs for Manganese
- Absorption, Transport, Storage, and Excretion of Manganese
- Manganese Deficiency and Toxicity
- 13.12 Molybdenum (Mo)
- 13.13 Choline
- Functions of Choline
- Choline in Foods
- Choline Needs and Upper Level
- Absorption, Transport, Storage, and Excretion of Choline
- Choline Deficiency
- 13.14 Iodine (I)
- Functions of Iodine
- Iodine in Foods
- Dietary Needs for Iodine
- Absorption, Transport, Storage, and Excretion of Iodine
- Iodine Deficiency Disorders (IDD)
- Global Perspective: The e-Library of Evidence for Nutrition Actions
- Iodine Toxicity
- 13.15 Sulfur (S)
- Chapter Summary
- Take Action: Spotting Fraudulent Claims for Vitamins and Vitamin-like Substances
- Study Questions
- References
- 14. Fluid Balance and Blood Health
- 14.1 Fluid Balance
- Maintenance of Intracellular and Extracellular Fluid Balance
- Regulation of Fluid Balance
- 14.2 Water
- Functions of Water
- Water in Beverages and Foods
- Take Action: Is Your Local Water Supply Fluoridated?
- Water Needs
- Water Deficiency (Dehydration)
- Water Toxicity
- Global Perspective: Water for Everyone
- 14.3 Sodium (Na)
- Functions of Sodium
- Sodium in Foods
- Culinary Perspective: Sea and Specialty Salts
- Sodium Needs
- Absorption, Transport, Storage, and Excretion of Sodium
- Sodium Deficiency
- Excess Sodium Intake and Upper Level
- 14.4 Potassium (K)
- Functions of Potassium
- Potassium in Foods
- Potassium Needs
- Absorption, Transport, Storage, and Excretion of Potassium
- Potassium Deficiency
- Excess Potassium and Upper Level
- 14.5 Chloride (Cl)
- Functions of Chloride
- Chloride in Foods
- Chloride Needs
- Absorption, Transport, Storage, and Excretion of Chloride
- Chloride Deficiency
- Upper Level for Chloride
- 14.6 Blood Components
- Clinical Perspective: Hypertension and Nutrition
- 14.7 Iron (Fe)
- Functions of Iron
- Iron in Foods
- Iron Needs
- Absorption, Transport, Storage, and Excretion of Iron
- Factors Affecting Iron Absorption
- Iron Deficiency
- Iron Overload and Toxicity
- 14.8 Zinc (Zn)
- Functions of Zinc
- Zinc in Foods
- Take Action: Iron and Zinc Intake in a Sample Vegan Diet
- Dietary Needs for Zinc
- Absorption, Transport, Storage, and Excretion of Zinc
- Zinc Deficiency
- Zinc Toxicity
- 14.9 Copper (Cu)
- Functions of Copper
- Copper in Foods
- Dietary Needs for Copper
- Absorption, Transport, Storage, and Excretion of Copper
- Copper Deficiency
- Copper Toxicity
- 14.10 Vitamin K
- Functions of Vitamin K
- Vitamin K Sources
- Vitamin K Needs
- Absorption, Transport, Storage, and Excretion of Vitamin K
- Vitamin K Deficiency
- Vitamin K Toxicity
- Chapter Summary
- Study Questions
- References
- 15. Bone Health and Body Defense Systems
- 15.1 Bone Development and Maintenance
- 15.2 Calcium (Ca)
- Functions of Calcium
- Calcium in Foods
- Calcium Needs
- Calcium Supplements
- Take Action: Estimate Your Calcium Intake
- Calcium Absorption, Transport, Storage, Regulation, and Excretion
- Potential Health Benefits of Calcium
- Take Action: Bone Health
- Upper Level for Calcium
- Clinical Perspective: Osteoporosis
- 15.3 Vitamin D
- Functions of Vitamin D
- Vitamin D Sources: Foods and Formation in Skin
- Vitamin D Needs
- Absorption, Transport, Storage, and Excretion of Vitamin D
- Vitamin D Deficiency Diseases
- Vitamin D Toxicity
- 15.4 Phosphorus (P)
- Functions of Phosphorus
- Phosphorus in Foods
- Phosphorus Needs
- Absorption, Transport, Storage, and Excretion of Phosphorus
- Phosphorus Deficiency
- Toxicity and Upper Level for Phosphorus
- 15.5 Magnesium (Mg)
- Functions of Magnesium
- Magnesium in Foods
- Magnesium Needs
- Absorption, Transport, Storage, and Excretion of Magnesium
- Magnesium Deficiency
- Upper Level for Magnesium
- 15.6 Fluoride (F)
- Functions of Fluoride
- Fluoride in Foods
- Dietary Needs for Fluoride
- Absorption, Transport, Storage, and Excretion of Fluoride
- Fluoride Deficiency and Toxicity
- 15.7 Body Defense Systems
- Immune System
- Antioxidant Defenses
- 15.8 Vitamin E
- Functions of Vitamin E
- Vitamin E in Foods
- Vitamin E Needs
- Absorption, Transport, Storage, and Excretion of Vitamin E
- Vitamin E Deficiency
- Vitamin E Toxicity
- 15.9 Vitamin C
- Functions of Vitamin C
- Vitamin C in Foods
- Vitamin C Needs
- Absorption, Transport, Storage, and Excretion of Vitamin C
- Upper Level for Vitamin C
- Vitamin C Deficiency
- Vitamin C Intake above the RDA
- 15.10 Selenium (Se)
- Functions of Selenium
- Selenium in Foods
- Dietary Needs for Selenium
- Absorption, Transport, Storage, and Excretion of Selenium
- Selenium Deficiency
- Selenium Toxicity
- 15.11 Vitamin A
- Functions of Vitamin A (Retinoids)
- Carotenoid Functions
- Vitamin A in Foods
- Vitamin A Needs
- Absorption, Transport, Storage, and Excretion of Vitamin A
- Vitamin A Deficiency Diseases
- Vitamin A Toxicity
- Chapter Summary
- Study Questions
- References
- Part 5. Nutrition Applications in the Life Cycle
- 16. Nutritional Aspects of Pregnancy and Breastfeeding
- 16.1 Pregnancy
- Prenatal Developmental Stages: Conception, Zygotic, Embryonic, and Fetal
- Nourishing the Zygote, Embryo, and Fetus
- 16.2 Nutrient Needs of Pregnant Women
- Energy Needs
- Nutrients Needed for Building New Cells
- Nutrients Needed for Bone and Tooth Development
- Expert Perspective from the Field: Grains and Folic Acid Fortification
- Pregnant Women Do Not Have an Instinctive Drive to Consume More Nutrients
- 16.3 Diet and Exercise Plan for Pregnancy
- Prenatal Vitamin and Mineral Supplements
- Physical Activity during Pregnancy
- Global Perspective: Pregnancy and Malnutrition
- 16.4 Maternal Weight and Pregnancy Outcome
- Maternal Prepregnancy Weight
- Maternal Weight Gain
- Pattern of Maternal Weight Gain
- 16.5 Nutrition-Related Factors Affecting Pregnancy Outcome
- Young Maternal Age
- Maternal Eating Patterns
- Maternal Health
- Maternal Sociocultural Factors
- Maternal Food Supply
- Maternal Lifestyle
- Take Action: Healthy Diets for Pregnant Women
- Clinical Perspective: Nutrition-Related Physiological Changes of Concern during Pregnancy
- 16.6 Lactation
- Milk Production
- 16.7 Nutrient Needs of Breastfeeding Women
- Maternal Nutritional Status
- Food Choices during Lactation
- 16.8 Factors Affecting Lactation
- Maternal Weight
- Maternal Age
- Maternal Eating Patterns
- Maternal and Infant Health
- Sociocultural Factors
- Maternal Food Supply
- Maternal Lifestyle Choices
- Take Action: Investigating Breastfeeding
- Chapter Summary
- Study Questions
- References
- 17. Nutrition During the Growing Years
- 17.1 Growing Up
- Height and Weight
- Body Composition
- Body Organs and Systems
- 17.2 Physical Growth
- Tracking Growth
- Using Growth Chart Information
- 17.3 Nutrient Needs
- Global Perspective: Autism
- Energy
- Protein
- Fat
- Carbohydrate
- Water
- Vitamins and Minerals
- 17.4 Feeding Babies: Human Milk and Formula
- Nutritional Qualities of Human Milk
- Nutritional Qualities of Infant Formula
- Comparing Human Milk and Infant Formula
- Feeding Technique
- Preparing Bottles
- 17.5 Feeding Babies: Adding Solid Foods
- Deciding When to Introduce Solid Foods
- Rate for Introducing Solid Foods
- Sequence for Introducing Solid Foods
- Weaning from the Breast or Bottle
- Learning to Self-feed
- Clinical Perspective: Potential Nutrition-Related Problems of Infancy
- 17.6 Children as Eaters
- Appetites
- When, What, and How Much to Serve
- Food Preferences
- Mealtime Challenges
- Take Action: Getting Young Bill to Eat
- Clinical Perspective: Potential Nutrition-Related Problems of Childhood
- 17.7 Teenage Eating Patterns
- Factors Affecting Teens’ Food Choices
- Helping Teens Eat More Nutritious Foods
- Take Action: Evaluating a Teen Lunch
- Clinical Perspective: Potential Nutrition-Related Problems of Adolescence
- Chapter Summary
- Study Questions
- References
- 18. Nutrition During the Adult Years
- 18.1 Physical and Physiological Changes during Adulthood
- Usual and Successful Aging
- Factors Affecting the Rate of Aging
- Take Action: Stop the Clock! Are You Aging Healthfully?
- 18.2 Nutrient Needs during Adulthood
- Defining Nutrient Needs
- 18.3 Factors Influencing Food Intake and Nutrient Needs
- Physical and Physiological Factors
- Psychosocial Factors
- Economic Factors
- 18.4 Nutrition Assistance Programs
- 18.5 Nutrition-Related Health Issues of the Adult Years
- Alcohol Use
- Slowed Restoration of Homeostasis
- Alzheimer Disease
- Arthritis
- Take Action: Helping Older Adults Eat Better
- Clinical Perspective: Complementary and Alternative Health Approaches
- Chapter Summary
- Study Questions
- References
- Appendices
- A. Human Physiology: A Tool for Understanding Nutrition
- B. Chemistry: A Tool for Understanding Nutrition
- C. Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
- D. Dietary Advice for Canadians
- E. The Food Lists for Diabetes: A Helpful Menu Planning Tool
- F. Fatty Acids, Including Omega-3 Fatty Acids, in Foods
- G. Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
- H. English-Metric Conversions and Nutrition Calculations
- I. Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
- J. Dietary Reference Intakes (DRI)
- K. CDC Growth Charts
- L. Sources of Nutrition Information
- M. Dietary Intake and Energy Expenditure Assessment
- N. Food Composition Table
- Glossary Terms
- Index
