Nutrition

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.

1 Nutrition: Food for Health 1 Case Study 2 Nutrition, Food Choices, and the American Diet 2 Food Provides Nutrients 6 Nutrition and Health 11 The Science Behind Nutrition 17 Evaluating Nutrition Information 24 Case Study Outcome 28 Summary 29 2 Nutrition Guidelines: Applying the Science of Nutrition 30 Case Study 31 The Development of Nutrition Recommendations 31 Dietary Reference Intakes 34 The Dietary Guidelines for Americans, 2015–2020 37 MyPlate: Putting the Dietary Guidelines into Practice 42 Food and Supplement Labels 48 Other Nutrition Guidelines 57 Assessing Nutritional Health 59 Case Study Outcome 66 Summary 67 3 Digestion, Absorption, and Metabolism 68 Case Study 69 Food Becomes Us 69 The Digestive System 71 Digestion and Absorption 74 The Gastrointestinal Tract and Health 83 Delivering Nutrients to Body Cells 95 Metabolism of Nutrients: An Overview 99 Elimination of Metabolic Wastes 101 Case Study Outcome 103 Summary 103 Types of Carbohydrates 109 Carbohydrates in the Digestive Tract 114 Carbohydrates in the Body 118 Carbohydrates and Health 123 Meeting Recommendations for Carbohydrate Intake 133 Case Study Outcome 144 Summary 144 5 Lipids: Triglycerides, Phospholipids, and Cholesterol 146 Case Study 147 Fats in Our Food 147 Types of Lipids 149 Lipids in the Digestive Tract 156 Lipid Transport in the Body 157 Lipids and Health 165 Meeting Recommendations for Fat Intake 174 Case Study Outcome 183 Summary 183 Focus on Alcohol 186 What’s in Alcoholic Beverages? 187 Alcohol Absorption and Excretion 188 Alcohol Metabolism 189 Adverse Effects of Alcohol Consumption 191 Benefits of Moderate Alcohol Consumption 196 6 Proteins and Amino Acids 198 Case Study 199 Protein in Our Food 199 Protein Molecules 201 Protein in the Digestive Tract 203 Amino Acid Functions in the Body 205 Functions of Body Proteins 211 Protein, Amino Acids, and Health 214 Meeting Recommendations for Protein Intake 220 Vegetarian Diets 228 Case Study Outcome 232 Summary 233 7 Energy Balance and Weight Management 235 Case Study 236 Body Weight and Health 236 Guidelines for a Healthy Body Weight 241 Exploring Energy Balance 246 Estimating Energy Requirements 255 What Determines Body Size and Shape? 259 Approaches to Weight Loss 270 Case Study Outcome 279 Summary 279 Focus on Eating Disorders 281 What Are Eating Disorders? 282 What Causes Eating Disorders? 283 Anorexia Nervosa 286 Bulimia Nervosa 288 Binge-Eating Disorder 290 Eating Disorders in Special Groups 292 Preventing and Getting Treatment for Eating Disorders 297 8 The Water-Soluble Vitamins 299 Case Study 300 What Are Vitamins? 301 Thiamin 308 Riboflavin 311 Niacin 313 Biotin 317 Pantothenic Acid 318 Vitamin B6 319 Folate (Folic Acid) 324 Vitamin B12 329 Vitamin C 333 Choline and Other Vitamin-Like Compounds 338 Case Study Outcome 340 Summary 341 9 The Fat-Soluble Vitamins 343 Case Study 344 Fat-Soluble Vitamins in Our Diet 344 Vitamin A Sources and Functions 345 Vitamin D 355 Vitamin E 361 Vitamin K 364 Case Study Outcome 371 Summary 372 Focus on Phytochemicals 374 Phytochemicals in Our Food 375 How to Choose a Phytochemical-Rich Diet 379 10 Water and the Electrolytes 382 Case Study 383 Water: The Internal Sea 383 Water Balance 38 Electrolytes: Salts of the Internal Sea 393 Hypertension 398 Healthy Electrolyte Intakes 402 Case Study Outcome 407 Summary 408 11 Major Minerals and Bone Health 409 Case Study 410 What Are Minerals? 410 Minerals, Osteoporosis, and Bone Health 414 Calcium (Ca) 423 Phosphorus (P) 430 Magnesium (Mg) 432 Sulfur (S) 434 Case Study Outcome 435 Summary 436 12 The Trace Minerals 438 Case Study 439 Trace Minerals in Our Diet 439 Iron (Fe) Sources and Functions 440 Meeting Iron Needs 444 Zinc (Zn) 450 Copper (Cu) 454 Manganese (Mn) 456 Selenium (Se) 457 Iodine (I) 461 Chromium (Cr) 465 Fluoride (F) 466 Molybdenum (Mo) 471 Other Trace Elements 471 Case Study Outcome 472 Summary 472 Focus on Dietary Supplements 474 What Is a Dietary Supplement? 475 Nutrient Supplements 478 Substances Made in the Body 479 Phytochemical Supplements 482 Herbal Supplements 483 13 Nutrition and Physical Activity 487 Case Study 488 Nutrition, Physical Activity, and Health 488 Physical Activity Recommendations 493 Exercise and Energy Metabolism 498 Energy and Nutrient Needs for Physical Activity 505 Fluid Needs for Physical Activity 512 Food and Drink to Maximize Performance 517 Ergogenic Aids: Do Supplements Enhance Athletic Performance? 520 Case Study Outcome 528 Summary 529 14 Nutrition During Pregnancy and Lactation 531 Case Study 532 The Physiology of Pregnancy 531 The Nutritional Needs of Pregnancy 540 Factors That Increase the Risks of Pregnancy 547 Lactation 554 The Nutritional Needs of Infancy 558 Feeding the Newborn 563 Case Study Outcome 569 Summary 569 15 Nutrition from Infancy to Adolescence 571 Case Study 572 Starting Right for a Healthy Life 572 Nourishing Infants, Toddlers, and Children 575 Nutrition and Health Concerns in Infants and Children 584 Adolescents 591 Special Concerns of Teenagers 595 Case Study Outcome 599 Summary 599 16 Nutrition and Aging: The Adult Years 601 Case Study 602 What Is Aging? 602 What Causes Aging? 604 Aging and the Risk of Malnutrition 606 Nutritional Needs and Concerns of Older Adults 614 Keeping Older Adults Healthy 618 Case Study Outcome 626 Summary 627 17 Food Safety 628 Case Study 629 How Can Food Make Us Sick? 629 Keeping Food Safe 631 Pathogens in Food 636 How to Reduce the Risk of Microbial Food-Borne Illness 644 Agricultural and Industrial Chemicals in Food 648 Technology for Keeping Food Safe 654 Case Study Outcome 663 Summary 663 Focus on Biotechnology 665 How Does Biotechnology Work? 666 Applications of Modern Biotechnology 671 Safety and Regulation of Genetically Modified Foods 675 18 World Hunger and Malnutrition 679 Case Study 680 The Two Faces of Malnutrition 680 Causes of Hunger and Undernutrition 684 Eliminating World Hunger 691 Hunger at Home 697 Case Study Outcome 702 Summary 703 Appendix A A-1 Appendix B B-1 Appendix C C-1 Appendix D D-1 Appendix E E-1 Appendix F F-1 Appendix G G-1 Appendix H H-1 Appendix I I-1 Appendix J J-1 Appendix K K-1 Glossary GL-1 References R-1 Index I-1