Nutrition: Science and Applications

Portada
John Wiley & Sons, 2019 M01 14 - 880 páginas
Nutrition: Science and Applications, 4th Edition helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals.
 

Contenido

Contents
2
What Nutrients Do 9
9
Preface iv
14
The Science Behind Nutrition
17
Ethical Concerns in Scientific Study
23
Summary
29
Applying the Science of Nutrition
30
CONTENTS
49
Major Minerals and Bone Health
409
calcium ca
423
Calcium Deficiency
426
Recommended Phosphorus Intake
432
The Trace Minerals
438
How Iron Functions in the Body
444
Zinc Zn
450
Copper Deficiency
456

Mauritius ImagesAge Fotostock America
66
food Becomes Us 69 Carbohydrate Digestion
83
Delivering Nutrients to Body cells 95 Refined 138
95
elimination of Metabolic Wastes
101
How Refined and Unrefined Carbohydrates Differ
107
Triglycerides
146
Phospholipids
154
How Cholesterol Is Eliminated
160
Cardiovascular Disease
166
Dietary Fat and Cancer
173
off the Label Making Sure Your
179
FoCUS on Alcohol
186
What Are the Chronic Effects of Alcohol Use?
193
Debate The Highs and Lows of HighProtein Diets
217
Translating Recommendations into Healthy Diets
224
How to Plan A Healthy
230
Energy Balance and Weight
235
Guidelines for a Healthy Body Weight
241
Calories Consumed in Food
247
Storing Energy and Using Energy Stores
253
What Determines Body Size and Shape?
259
WeightLoss Goals
266
FoCUS on Eating Disorders
281
8
299
riboflavin
311
Niacin
313
Pantothenic Acid Toxicity
319
How Folate Functions in the Body
325
Reducing Birth Defects through
327
The FatSoluble Vitamins
343
Meeting Vitamin a Needs
349
Vitamin D
355
Toxicity
361
VitaminMineral Supplements
368
Who Needs VitaminMineral Supplements?
369
FoCUS on Phytochemicals
374
Phytochemicals in our food
375
Choose Plant Proteins
381
10
382
Water Balance
387
Salts of the Internal Sea
393
Recommended Chromium Intake
466
case Study outcome
472
FoCUS on Dietary Supplements
474
Hormone Supplements
480
Ginseng
486
13
487
Physical activity recommendations
493
How Exercise Duration Affects Metabolism
499
energy and Nutrient Needs for Physical
505
Vitamin and Mineral Needs
511
How Diet and Supplements Affect Performance
528
14
531
What Changes Occur in the Mother?
534
The Nutritional Needs of Pregnancy
540
Meeting Nutrient Needs with Food
545
Socioeconomic Factors
551
The Nutritional Needs of Infancy
558
Meeting Nutrient Needs with BreastFeeding
564
15
571
Meeting Adolescents Nutrient Needs
593
case Study outcome
599
16
601
Programmed Cell Death
605
How Economic Social and Psychological Factors
613
Micronutrient Needs
616
How to Prevent Food Insecurity
623
17
628
case Study
629
FoCUS on Biotechnology
665
Foods
675
World Hunger and Malnutrition
679
A World Health Problem
682
PoorQuality Diets
688
Hunger at Home
697
aPPeNDIceS
1
The Development of Nutrition recommendations 31
31
GloSSary GL1
49
Debate
1
refereNceS
19
INDex
1

Otras ediciones - Ver todas

Términos y frases comunes

Acerca del autor (2019)

Lori A. Smoln, PhD, received her B.S. degree from Cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS, RD, received her BA degree in English from Georgetown University and her MS in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

Información bibliográfica