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eBook Details:
- Full title: Understanding Nutrition, 16th Edition
- Edition: 16th
- Copyright year: 2022
- Publisher: Cengage Learning
- Author: Ellie Whitney; Sharon Rady Rolfes
- ISBN: 9780357447512, 9780357447925
- Format: PDF
Description of Understanding Nutrition, 16th Edition:
The bestselling UNDERSTANDING NUTRITION makes the science of nutrition meaningful and memorable. Updated with the latest research and food and dietary guidelines, the 16th Edition emphasizes active learning and prepares students for their future careers. The narrative draws readers into the study of nutrition with lively and approachable writing–dispelling students’ existing misconceptions and empowering them to make better nutrition choices and enact lasting behavior change. Vivid illustrations and quick-reference tables make even the most difficult concepts easy to understand.Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
Table of Contents of Understanding Nutrition, 16th Edition PDF ebook:
About the AuthorsBrief ContentsTable of ContentsPrefaceAcknowledgmentsReviewers of Recent EditionsChapter 1: An Overview of Nutrition1.1 Food Choices 1.2 The Nutrients 1.3 The Science of Nutrition 1.4 Dietary Reference Intakes ( DRI) 1.5 Nutrition Assessment 1.6 Diet and Health Highlight 1 > Nutrition Information and MisinformationChapter 2: Planning a Healthy Diet2.1 Principles and Guidelines 2.2 Diet-Planning Guides 2.3 Food Labels Highlight 2 > Plant- Based Diets Chapter 3: Digestion, Absorption, and Transport3.1 Digestion 3.2 Absorption 3.3 The Circulatory Systems 3.4 The Health and Regulation of the GI Tract Highlight 3 > Common Digestive Problems Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers4.1 The Chemist’s View of Carbohydrates 4.2 Digestion and Absorption of Carbohydrates 4.3 Glucose in the Body 4.4 Health Effects and Recommended Intakes of Sugars 4.5 Health Effects and Recommended Intakes of Starch and Fibers Highlight 4 > Carbs, kCalories, and Controversies Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols5.1 The Chemist’s View of Fatty Acids and Triglycerides 5.2 The Chemist’s View of Phospholipids and Sterols 5.3 Digestion, Absorption, and Transport of Lipids 5.4 Lipids in the Body 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats Highlight 5 > High- Fat Foods Friend or Foe? Chapter 6: Protein: Amino Acids6.1 The Chemist’s View of Proteins 6.2 Digestion and Absorption of Proteins 6.3 Proteins in the Body 6.4 Protein in Foods 6.5 Health Effects and Recommended Intakes of Protein Highlight 6 > Nutritional Genomics Chapter 7: Energy Metabolism7.1 Chemical Reactions in the Body 7.2 Breaking Down Nutrients for Energy 7.3 Feasting and Fasting Highlight 7 > Alcohol in the Body Chapter 8: Energy Balance and Body Composition8.1 Energy Balance 8.2 Energy In: The kCalories Foods Provide 8.3 Energy Out: The kCalories the Body Expends 8.4 Body Weight and Body Composition 8.5 Health Risks Associated with Body Weight and Body Fat Highlight 8 > Eating Disorders Chapter 9: Weight Management: Overweight, Obesity, and Underweight9.1 Overweight and Obesity 9.2 Causes of Overweight and Obesity 9.3 Problems of Overweight and Obesity 9.4 Aggressive Treatments for Obesity 9.5 Lifestyle Strategies 9.6 Underweight Highlight 9 > The Latest and Greatest Weight-Loss Diet-Again Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C10.1 The Vitamins-An Overview 10.2 The B Vitamins 10.3 Vitamin C Highlight 10 > Vitamin and Mineral Supplements Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K11.1 Vitamin A and Beta-Carotene 11.2 Vitamin D 11.3 Vitamin E 11.4 Vitamin K Highlight 11 > Antioxidant Nutrients in Disease Prevention Chapter 12: Water and the Major Minerals12.1 Water and the Body Fluids 12.2 The Minerals-An Overview 12.3 The Major Minerals Highlight 12 > Osteoporosis and Calcium Chapter 13: The Trace Minerals13.1 The Trace Minerals-An Overview 13.2 The Trace Minerals 13.3 Contaminant Minerals Highlight 13 > Phytochemicals and Functional Foods Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations14.1 Fitness 14.2 Energy Systems and Fuels to Support Activity 14.3 Vitamins and Minerals to Support Activity 14.4 Fluids and Electrolytes to Support Activity 14.5 Diets for Physically Active People Highlight 14 > Supplements as Ergogenic Aids Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation15.1 Nutrition prior to Pregnancy 15.2 Growth and Development during Pregnancy 15.3 Maternal Weight 15.4 Nutrition during Pregnancy 15.5 High-Risk Pregnancies 15.6 Nutrition during Lactation Highlight 15 > Fetal Alcohol Syndrome Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence16.1 Nutrition during Infancy 16.2 Nutrition during Childhood 16.3 Nutrition during Adolescence Highlight 16 > Childhood Obesity and the Early Development of Chronic Diseases Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years17.1 Nutrition and Longevity 17.2 The Aging Process 17.3 Energy and Nutrient Needs of Older Adults 17.4 Nutrition-Related Concerns of Older Adults 17.5 Food Choices and Eating Habits of Older Adults Highlight 17 > Nutrient-Drug Interactions Chapter 18: Disease Prevention18.1 Nutrition and Infectious Diseases 18.2 Nutrition and Chronic Diseases 18.3 Cardiovascular Disease 18.4 Hypertension 18.5 Diabetes 18.6 Cancer 18.7 Recommendations for Chronic Diseases Highlight 18 > Complementary and Alternative Medicine Chapter 19: Consumer Concerns about Foods and Water19.1 Food Safety and Foodborne Illnesses 19.2 Nutritional Adequacy of Foods and Diets 19.3 Environmental Contaminants 19.4 Natural Toxins in Foods 19.5 Pesticides 19.6 Food Additives 19.7 Consumer Concerns about Water Highlight 19 > Food Biotechnology Chapter 20: Hunger and the Environment20.1 Hunger in the United States 20.2 World Hunger 20.3 Malnutrition 20.4 Feeding the World Highlight 20 > Environmentally Friendly Food Choices Appendix A: Cells, Hormones,and NervesAppendix B: Basic Chemistry ConceptsAppendix C: Biochemical Structures and PathwaysAppendix D: Measures of Protein QualityAppendix E: Nutrition AssessmentAppendix F: Estimated Energy NeedsAppendix G: Choose Your Foods: Food Lists for Diabetes and Weight ManagementAppendix H: Aids to CalculationAppendix I: WHO Nutrition RecommendationsGlossaryIndex
