Chapter 1: An Overview of Nutrition
1.1. 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 Misinformation
Chapter 2: Planning a Healthy Diet
2.1. Principles and Guidelines
2.2. Diet-Planning Guides
2.3. Food Labels
Highlight 2: Plant-Based Diets
Chapter 3: Digestion, Absorption, and Transport
3.1. 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 Fibers
4.1. 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 Sterols
5.1. 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 Acids
6.1. 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 Metabolism
7.1. 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 Composition
8.1. 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 Underweight
9.1. 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 C
10.1. 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 K
11.1. 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 Minerals
12.1. 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 Minerals
13.1. 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 Adaptations
14.1. 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 Lactation
15.1. 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 Adolescence
16.1. 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 Years
17.1. 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 Prevention
18.1. 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 Water
19.1. 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 Environment
20.1. Hunger in the United States
20.2. World Hunger
20.3. Malnutrition
20.4. Feeding the World
Highlight 20: Environmentally Friendly Food Choices
