Summary: NUTRITION: CONCEPTS AND CONTROVERSIES focuses on the application of Nutrition principles while offering outstanding coverage of biochemistry and physiology. Its colorful design and conversational writing style make it appealing and accessible to students and has made it the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course.
Controversy sections at the end of e...show morevery chapter, covering current topics such as phytochemicals, antioxidants, and vegetarian diets, present the newest research and thinking in nutrition in areas related to the chapter material.
A new Fitness for Life feature offers short, conversational discussions of physical fitness and how it relates to nutrition for overall health, covering issues such as exercise for heart health, ways to include physical activity in the daily routine, and others.
A Nutrition on the Net feature in every chapter provides lists of reliable Internet sites where students can obtain information on nutrition.
The text reflects the newest 1997/1998 DRIs.
The Nutrition Resource Center at http://nutrition.wadsworth.com provides continuous updates to supplement the text material.
A new art program features many new food photos, including more ethnic foods, fruits, vegetables, cheeses, meats, and starches, to show which foods are rich in various nutrients, vitamins, and minerals. CNN video screen captures further illustrate important concepts discussed in the text.
Consumer Corner features address marketplace issues related to nutrition, such as fat replacers in foods, the availability of protein supplements and "ergogenic aids," organic foods, and others.
Do It! sections provided for each chapter present activities and problems that encourage students to apply what they have learned. Some of these include analyzing nutrition news, comparing your diet to the Food Guide Pyramid, and exploring your fiber intake.
Self-Check features at the end of every chapter allow students to evaluate how well they have understood the material. Answers are provided in an appendix.
A Food Feature in many chapters helps readers to apply the nutrition information in the text to their own food choices, covering such issues as defensive dining, choosing vitamin-rich foods, diet as preventative medicine, and others.
Margin notes and definitions highlight terms and information important for students to retain. Terms are also defined in the glossary at the end of the book.
The text contains an appendix with the Table of Food Composition, detailing the nutrient, vitamin, and mineral content of over 2,000 foods.
(FAQs), Frequently Asked Questions, are listed at the beginning of every chapter to pique readers' interest. Answers are clearly marked in the chapter with an FAQ icon.
Edition/Copyright:8TH 00 Cover: Paperback Publisher:Wadsworth, Inc Year Published: 2000 International: No
View Table of Contents
1. Food Choices and Human Health. 2. Nutrition Tools--Standards and Guidelines. 3. The Remarkable Body. 4. The Carbohydrates: Sugar, Starch, Glycogen, and Fiber. 5. The Lipids: Fats, Oils, Phospholipids, and Sterols. 6. The Proteins and Amino Acids. 7. The Vitamins. 8. Water and Minerals. 9. Energy Balance and Healthy Body Weight. 10. Nutrients, Physical Activity, and The Body's Responses. 11. Diet and Health. 12. Life Cycle Nutrition: Mother and Infant. 13. Child, Teen, and Older Adult. 14. Food Safety and Food Technology. 15. Hunger and the Global Environment.
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