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Test Bank for Personal Nutrition, 9th Edition

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  • ISBN-10 ‏ : ‎ 1305110420
  • ISBN-13 ‏ : ‎ 978-1305110427
  • Author: Dr. Marie Boyle

Become a smarter consumers with PERSONAL NUTRITION, Ninth Edition. Engaging and accessible, Boyle provides a solid grounding in fundamental nutritional principles and how to apply them to make informed, healthy choices. The Ninth Edition is thoroughly updated to reflect the latest research, recommendations, and current trends and issues. It also features new and revised illustrations, photographs, examples, and learning objectives to make material even more timely, relevant, and compelling for today’s learners. Overall, Boyle offers meaningful context, real-world examples, and practical advice to help students make smart decisions regarding their own nutrition and health.

Table Of Contents:

  1. Ch 1: The Basics of Understanding Nutrition
  2. 1.1 The Nutrients in Foods
  3. 1.2 Nutrition and Health Promotion
  4. Eat Well Be Well: 1.3 Eating Pattern for Longevity
  5. 1.4 A National Agenda for Improving Nutrition and Health
  6. 1.5 Understanding Our Food Choices
  7. The Savvy Diner: 1.6 You Can Afford to Eat Nutritious Foods-Tips for Supermarketing
  8. Nutrition Action: 1.7 Good and Fast-A Guide to Eating on the Run, or Has Your Waistline been Supersi
  9. Spotlight: 1.8 How Do You Tell If It’s Nutrition Fact or Nutrition Fiction?
  10. Ch 2: the Pursuit of a Healthy Diet
  11. 2.1 The ABCs of Eating for Health
  12. 2.2 Nutrient Recommendations
  13. 2.3 The Challenge of Dietary Guidelines
  14. 2.4 Introducing the Myplate Diet-Planning Tool
  15. 2.5 How Well Do We Eat?
  16. 2.6 More Tools for Diet Planning
  17. Spotlight: 2.7 A Tapestry of Cultures and Cuisines
  18. Ch 3: Anatomy for Nutrition’s Sake
  19. 3.1 The Digestive System
  20. 3.2 Metabolism: Breaking Down Nutrients for Energy
  21. 3.3 Other Systems
  22. Spotlight: 3.4 Gut Feelings-Common Digestive Problems
  23. Ch 4: The Carbohydrates: Sugar, Starch, and Fiber
  24. 4.1 Carbohydrate Basics
  25. 4.2 The Simple Carbohydrates: Monosaccharides and Disaccharides
  26. 4.3 The Complex Carbohydrates: Starch and Fiber
  27. 4.4 Guidelines for Choosing Carbohydrates
  28. 4.5 How the Body Handles Carbohydrates
  29. 4.6 Hypoglycemia and Diabetes
  30. 4.7 Sugar and Health
  31. Spotlight: 4.8 Sweet Talk-Alternatives to Sugar
  32. Ch 5: The Lipids: Fats and Oils
  33. 5.1 A Primer on Fats
  34. 5.2 A Closer View of Fats
  35. 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
  36. 5.4 How the Body Handles Fat
  37. 5.5 Fat in the Diet
  38. 5.6 Fat Can Be Healthy
  39. Spotlight: 5.7 Diet and Heart Disease
  40. Ch 6: The Proteins and Amino Acids
  41. 6.1 What Proteins are Made Of
  42. 6.2 The Functions of Body Proteins
  43. 6.3 How the Body Handles Protein
  44. 6.4 Protein Quality of Foods
  45. 6.5 Recommended Protein Intakes
  46. 6.6 Choosing Protein-Rich Foods
  47. Nutrition Action: 6.7 Food Allergy-Nothing to Sneeze At
  48. Spotlight: 6.8 Vegetarian Eating Patterns
  49. Ch 7: The Vitamins: A Functional Approach
  50. 7.1 Meet the Vitamins
  51. 7.2 The Antioxidant Vitamins
  52. 7.3 Vitamins for Healthy Blood
  53. 7.4 Vitamins for Healthy Bones
  54. 7.5 Vitamins and Energy Metabolism
  55. 7.6 Vitamin-Like Compounds
  56. 7.7 Phytonutrients in Foods: The Phytochemical Superstars

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