Nutrition : concepts and controversies / Frances Sienkiewicz Sizer, Eleanor Noss Whitney.

ISBN:

9780534577995

Title:

Author:

Sizer, Frances Sienkiewicz

Personal Author:

Sizer, Frances Sienkiewicz

Edition:

9th ed.

Publication Information:

Belmont, CA : Wadsworth Thomson Learning, c2003.

Physical Description:

xvi, 578 p. : col. ill. ; 28 cm. + 1 computer laser optical disc (4 3/4 in.)

Subject Term:

Nutrition.

Food.

Added Author:

Whitney, Eleanor Noss.

Format:

Books

Publication Date:

2003

Publication Information:

Belmont, CA : Wadsworth Thomson Learning, c2003.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
613.2 SIZ	Book	1	Standard shelving location	Searching... Unknown
CD 613.2 SIZ	CD-ROM	1	Standard shelving location	Searching... Unknown

This unique modular text is comprised of 33 individual units (as opposed to a traditional 12- to 15-chapter sequence) that cover the basics of nutrition science and its applications in daily life. Instructors have the flexibility to choose which units to cover, and to modify the sequence of coverage to meet the interests and needs of their students. The interactive pedagogical features of this text, along with the author's direct and friendly writing style, make it a favorite among readers. This edition incorporates up-to-date coverage of the newest research and emerging issues in nutrition. The interactive pedagogical features of this text, along with the author's direct and friendly writing style, make it a favorite among readers.

Chapter 1 Food Choices and Human Health	p. 1
A Lifetime of Nourishment	p. 2
The Human Body and Its Food	p. 4
The Challenge of Choosing Foods	p. 7
Dietary Guidelines and Nutrition Objectives	p. 11
The Science of Nutrition	p. 14
Chapter 2 Nutrition Tools--Standards and Guidelines	p. 29
Nutrient Recommendations	p. 30
Diet Planning with the Daily Food Guide and the Food Guide Pyramid	p. 35
Chapter 3 The Remarkable Body	p. 67
The Body's Cells	p. 68
The Body Fluids and the Cardiovascular System	p. 69
The Hormonal and Nervous Systems	p. 72
The Immune System	p. 74
The Digestive System	p. 75
The Excretory System	p. 87
Conclusion	p. 88
Chapter 4 The Carbohydrates: Sugar, Starch, Glycogen, and Fiber	p. 99
A Close Look at Carbohydrates	p. 100
The Need for Carbohydrates	p. 104
From Carbohydrates to Glucose	p. 107
Consumer Corner: Refined, Enriched, and Whole-Grain Bread	p. 108
Digestion and Absorption of Carbohydrate	p. 111
The Body's Use of Glucose	p. 114
Diabetes and Hypoglycemia	p. 117
Chapter 5 The Lipids: Fats, Oils, Phospholipids, and Sterols	p. 137
Introducing the Lipids	p. 138
A Close Look at Fats	p. 140
Lipids in the Body	p. 144
The Effects of Processing on Unsaturated Fats	p. 154
Fat in the Diet	p. 157
Chapter 6 The Proteins and Amino Acids	p. 177
The Structure of Proteins	p. 178
Digestion and Absorption of Protein	p. 183
The Roles of Proteins in the Body	p. 185
Food Proteins: Quality, Use, and Need	p. 192
Protein Deficiency and Excess	p. 196
Chapter 7 The Vitamins	p. 211
Definition and Classification of Vitamins	p. 212
The Fat-Soluble Vitamins	p. 213
The Water-Soluble Vitamins	p. 224
Vitamin Supplements	p. 240
Chapter 8 Water and Minerals	p. 265
Water	p. 267
Body Fluids and Minerals	p. 274
The Major Minerals	p. 275
The Trace Minerals	p. 285
Chapter 9 Energy Balance and Healthy Body Weight	p. 311
The Problems of too Little or too Much Body Fat	p. 312
The Body's Energy Balance	p. 315
Body Weight versus Body Fatness	p. 318
The Mystery of Obesity	p. 321
How the Body Loses and Gains Weight	p. 331
Achieving and Maintaining a Healthy Body Weight	p. 336
Chapter 10 Nutrients, Physical Activity, and the Body's Responses	p. 359
The Essentials of Fitness and Training	p. 361
The Active Body's Use of Fuels	p. 363
Vitamins and Minerals--Keys to Performance	p. 372
Fluids and Temperature Regulation in Physical Activity	p. 375
Chapter 11 Diet and Health	p. 393
Nutrition and Immunity	p. 395
Lifestyle Choices and Risks of Degenerative Disease	p. 396
Nutrition and Atherosclerosis	p. 398
Nutrition and Hypertension	p. 407
Nutrition and Cancer	p. 411
Conclusion	p. 421
Chapter 12 Life Cycle Nutrition: Mother and Infant	p. 435
Pregnancy: The Impact of Nutrition on the Future	p. 436
Teen Pregnancy	p. 445
Drinking during Pregnancy	p. 449
Troubleshooting	p. 451
Lactation	p. 452
Feeding the Infant	p. 454
Chapter 13 Child, Teen, and Older Adult	p. 473
Early and Middle Childhood	p. 474
The Teen Years	p. 486
The Later Years	p. 490
Nutrition in the Later Years	p. 490
Chapter 14 Food Safety and Food Technology	p. 509
Microbes and Food Safety	p. 511
Natural Toxins in Foods	p. 528
Environmental Contaminants	p. 528
Pesticides	p. 530
Growth Hormone in Meat and Milk	p. 534
Effects of Food Processing on the Nutrients in Foods	p. 535
Food Additives	p. 538
Chapter 15 Hunger and the Global Environment	p. 557
The Challenge to Change	p. 559
Hunger	p. 560
Environmental Degradation and Hunger	p. 565
Moving toward Solutions	p. 567
Appendix
A Table of Food Composition	p. 1
B Canadiana: Recommendations, Choice System, and Labels
C Aids to Calculations	p. 1
D U.S. Food Exchange System	p. 1
E Nutrition Resources	p. 1
F Notes	p. 1
G Answers to Self Check Questions	p. 1
Glossary	p. 1
Index

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