Understanding Nutrition - 9th edition

Whitney, Eleanor Noss : Nutrition and Health Associates

Rolfes, Sharon Rady : Nutrition and Health Associates

1. AN OVERVIEW OF NUTRITION.

Highlight: Nutrition Information--Experts and Quacks, on the Net and in the News.

2. PLANNING A HEALTHY DIET.

Highlight: College Bound--and Hungry.

3. DIGESTION, ABSORPTION, AND TRANSPORT.

Highlight: Common Digestive Problems.

4. THE CARBOHYDRATES: SUGAR, STARCH, AND FIBERS.

Highlight: Alternatives to Sugar.

5. THE LIPIDS: TRIGLYCERIDES, PHOSPHOLIPIDS, AND STEROLS.

Highlight: Alternatives to Fat.

6. PROTEIN: AMINO ACIDS.

Highlight: Vegetarian Diets.

7. METABOLISM: TRANSFORMATIONS AND INTERACTIONS.

Highlight: Alcohol and Nutrition.

8. ENERGY BALANCE AND BODY COMPOSITION.

Highlight: The Latest and Greatest Weight-Loss Diet--Again.

9. WEIGHT MANAGEMENT: OVERWEIGHT AND UNDERWEIGHT.

Highlight: Eating Disorders

10. THE WATER-SOLUBLE VITAMINS: B VITAMINS AND VITAMIN C.

Highlight: Vitamin and Mineral Supplements.

11. THE FAT-SOLUBLE VITAMINS: A, D, E, AND K.

Highlight: Antioxidant Nutrients and Phytochemicals in Disease Prevention.

12. WATER AND THE MAJOR MINERALS.

Highlight: Osteoporosis and Calcium.

13. THE TRACE MINERALS.

Highlight: Functional Foods: Are They Really Different?

14. FITNESS: PHYSICAL ACTIVITY, NUTRIENTS, AND BODY ADAPTATIONS.

Highlight: Supplements as rgogenic Aids

15. LIFE CYCLE NUTRITION: PREGNANCY AND LACTATION.

Highlight: Fetal Alcohol Syndrome.

16. LIFE CYCLE NUTRITION: INFANCY, CHILDHOOD, AND ADOLESCENCE.

Highlight: The Early Development of Chronic Diseases.

17. LIFE CYCLE NUTRITION: ADULTHOOD AND THE LATER YEARS.

Highlight: Nutrient-Drug Interactions.

18. DIET AND HEALTH.

Highlight: Complementary and Alternative Medicines.

19. CONSUMER CONCERNS ABOUT FOODS AND WATER.

Highlight: Food Biotechnology.

20. HUNGER AND GLOBAL ENVIRONMENTAL PROBLEMS.

Highlight: Progress Toward Sustainable Food Production.

Appendix A. : Cells, Hormones and Nerves.
Appendix B. : Basic Chemistry Concepts.
Appendix C. : Biochemical Structures and Pathways.
Appendix D. : Aids to Calculation.
Appendix E. : Nutrition Assessment.
Appendix F. : Nutrition Resources.
Appendix G. : United States: Recommendations, Choice System and Labels.
Appendix H. : Table of Food Composition.
Appendix I. : Canada: Recommendations, Choice System and Labels.
Appendix J : Measures of Protein Quality.
Glossary.
Index.