Visualizing Nutrition
Published on 24. November 2009
Book
Paperback/Softback
640 pages
978-0-470-19758-5 (ISBN)
Description
This comprehensive book provides nutritionists with an easy-to-understand overview of key concepts in the field. The material is presented along with vivid images from the National Geographic Society, illustrations, and diagrams. Numerous pedagogical features are integrated throughout the chapters, including Health and Disease, Wellness, and Making Sense of the Information that make the material easier to understand. By following a visual approach, nutritionists will quickly learn the material in an engaging way.
More details
Language
English
Place of publication
Chichester
United Kingdom
Publishing group
John Wiley and Sons Ltd
Target group
Professional and scholarly
Illustrations
ill
Dimensions
Height: 279 mm
Width: 226 mm
Thickness: 23 mm
Weight
1575 gr
ISBN-13
978-0-470-19758-5 (9780470197585)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
1 Nutrition: Everyday Choices. Food Choices and Nutrient Intake. Nutrition in Health and Disease. Choosing a Healthy Diet. Evaluating Nutrition Information. 2 Guidelines for a Healthy Diet. Nutrition Recommendations. Dietary Reference Intakes (DRIs). Tools for Diet Planning. 3 Digestion: From Meals to Molecules. The Organization of Life. The Digestive System. Digestion and Absorption. Digestion in Health and Disease. Delivering Nutrients and Eliminating Wastes . An Overview of Metabolism. 4 Carbohydrates: Sugars, Starches, and Fibers. Carbohydrates in Our Food. Types of Carbohydrates . Carbohydrate Digestion and Absorption. Carbohydrate Functions. Carbohydrates in Health and Disease. Meeting Carbohydrate Needs. 5 Lipids: Fats, Phospholipids, and Sterols. Fats in Our Food. Types of Lipids. Absorbing and Transporting Lipids. Lipid Functions. Lipids in Health and Disease. Meeting Lipid Needs. 6 Proteins and Amino Acids. Proteins in Our Food. The Structure of Amino Acids and Proteins. Protein Digestion and Absorption. Protein Synthesis and Functions. Protein in Health and Disease. Meeting Protein Needs. 7 Vitamins. A Vitamin Primer. The Water-Soluble Vitamins. The Fat-Soluble Vitamins. Meeting Needs with Dietary Supplements. 8 Water and Minerals. Water. An Overview of Minerals. Electrolytes: Sodium, Potassium, and Chloride. Major Minerals and Bone Health. Trace Minerals. 9 Energy Balance and Weight Management. Body Weight and Health. Energy Balance. What Determines Body Size and Shape? Managing Body Weight. Eating Disorders. 10 Nutrition, Fitness, and Physical Activity. Physical Activity, Fitness, and Health. Exercise Recommendations. Fueling Exercise. Energy and Nutrient Needs for Physical Activity. Ergogenic Aids. 11 Nutrition during Pregnancy and Infancy. Pregnancy: Changes in the Body. Nutritional Needs during Pregnancy. Factors That Increase the Risks Associated with Pregnancy. Lactation. Nutrition for Infants. 12 Nutrition from 1 to 100. Nutrition for Children. Nutrition for Adolescents. Nutrition for the Adult Years. The Impact of Alcohol Throughout Life. 13 How Safe Is Our Food Supply? Keeping Food Safe. Pathogens in Food . Agricultural and Industrial Chemicals in Food. Technology for Keeping Food Safe. Biotechnology. 14 Feeding the World. The Two Faces of Malnutrition. Causes of Hunger around the World. Causes of Hunger in the United States. Eliminating Hunger. Appendix A Additional DRI Tables. B Standards for Body Size. C Normal Blood Levels of Nutritional Relevance. D U.S. Nutrition Recommendations and Guidelines. E Exchange Lists. F Food Labeling Information. G Canadian Nutrition Recommendations and Guidelines. H World Health Organization Nutrition Recommendations. I Energy Expenditure for Various Activities. J Calculations and Conversions. K Answers to Case Studies. L Answers to Self-Tests. Glossary. Credits. Index.