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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe Jacqueline Berning Danita Kelley

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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley

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  • ISBN-10 ‏ : ‎ 1259933849
  • ISBN-13 ‏ : ‎ 978-1259933844
  • Author:  Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley

Welcome to one-stop shopping for everything you need for your introductory majors course! Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2/e is an alternate version of Perspectives in Nutrition, 11/e. In this version, the authors have organized the presentation of vitamins and minerals around key functions.
The author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers.
Instructors will have the ability to assign auto-graded coursework and tutorials in Connect®, which are assessed against Learning Outcomes. The textbook content also serves as the basis for an adaptive, diagnostic reading experience for students, SmartBook® which will help them acquire mastery and improved grades

 

Table of Content:

  1. Part 1. Nutrition Fundamentals
  2. 1. The Science of Nutrition
  3. 1.1 Nutrition Overview
  4. Nutrients
  5. Phytochemicals and Zoochemicals
  6. Expert Perspective from the Field: Functional Foods
  7. 1.2 Energy Sources and Uses
  8. 1.3 The North American Diet
  9. What Influences Our Food Choices?
  10. Take Action: Why You Eat What You Do
  11. Global Perspective: The Price of Food
  12. 1.4 Nutritional Health Status
  13. Health Objectives for the U.S. for the Year 2020
  14. Assessing Nutritional Status
  15. Limitations of Nutritional Assessment
  16. Importance of Being Concerned about Nutritional Status
  17. Getting Nutrition-Related Advice: The Nutrition Care Process
  18. Clinical Perspective: Genetics and Nutrition
  19. Take Action: Create Your Family Tree for Health-Related Concerns
  20. 1.5 Using Scientific Research to Determine Nutrient Needs
  21. Making Observations and Generating Hypotheses
  22. Laboratory Animal Experiments
  23. Human Experiments
  24. 1.6 Evaluating Nutrition Claims and Products
  25. Buying Nutrition-Related Products
  26. Chapter Summary
  27. Study Questions
  28. References
  29. 2. Tools of a Healthy Diet
  30. 2.1 Dietary Reference Intakes (DRIs)
  31. Estimated Average Requirements (EARs)
  32. Recommended Dietary Allowances (RDAs)
  33. Adequate Intakes (AIs)
  34. Tolerable Upper Intake Levels (Upper Levels, or ULs)
  35. Estimated Energy Requirements (EERs)
  36. Acceptable Macronutrient Distribution Ranges (AMDRs)
  37. Appropriate Uses of the DRIs
  38. Putting the DRIs into Action to Determine the Nutrient Density of Foods
  39. 2.2 Daily Values (DVs)
  40. Reference Daily Intakes (RDIs)
  41. Daily Reference Values (DRVs)
  42. Putting the Daily Values into Action on Nutrition Facts Panels
  43. Take Action: Applying the Nutrition Facts Label to Your Daily Food Choices
  44. Global Perspective: Front-of-Package Nutrition Labeling
  45. 2.3 Nutrient Composition of Foods
  46. Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake
  47. Expert Perspective from the Field: Menu Labeling: How Many Calories Are in That?
  48. 2.4 Dietary Guidelines for Americans 2015–2020
  49. Putting the Dietary Guidelines into Action
  50. Take Action: Are You Putting the Dietary Guidelines into Practice?
  51. 2.5 MyPlate
  52. Putting MyPlate into Action
  53. Rating Your Current Diet
  54. Take Action: Does Your Diet Meet MyPlate Recommendations?
  55. Chapter Summary
  56. Study Questions
  57. References
  58. 3. The Food Supply
  59. 3.1 Food Availability and Access
  60. Health Consequences of Malnutrition and Food Insecurity
  61. Food Insecurity in the U.S.
  62. Programs to Increase Food Security in the U.S.
  63. Food Insecurity and Malnutrition in the World’s Developing Regions
  64. 3.2 Food Production
  65. Organic Foods
  66. Biotechnology—Genetically Modified Foods
  67. 3.3 Food Preservation and Processing
  68. Food Irradiation
  69. Food Additives
  70. 3.4 Food and Water Safety
  71. Foodborne Illness Overview
  72. Take Action: A Closer Look at Food Additives
  73. Microbial Pathogens
  74. Water Safety
  75. Preventing Foodborne and Waterborne Illnesses
  76. Clinical Perspective: Foodborne Illness Can Be Deadly
  77. Take Action: Check Your Food Safety Skills
  78. 3.5 Environmental Contaminants in Foods
  79. Lead
  80. Arsenic
  81. Dioxins and Polychlorinated Biphenyls (PCBs)
  82. Mercury
  83. Pesticides and Antibiotics
  84. Global Perspective: Traveler’s Diarrhea
  85. Expert Perspective from the Field: Sustainability in University Food Service
  86. Chapter Summary
  87. Study Questions
  88. References
  89. 4. Human Digestion and Absorption
  90. 4.1 Organization of the Human Body
  91. 4.2 Digestive System Overview
  92. Anatomy of the GI Tract
  93. GI Motility: Mixing and Propulsion
  94. Digestive Enzymes and Other Secretions
  95. 4.3 Moving through the GI Tract: Mouth and Esophagus
  96. Taste and Smell
  97. Swallowing
  98. 4.4 Moving through the GI Tract: Stomach
  99. 4.5 Moving through the GI Tract: Small Intestine and Accessory Organs
  100. Liver, Gallbladder, and Pancreas
  101. Gastrointestinal Hormones: A Key to Orchestrating Digestion
  102. Absorption in the Small Intestine
  103. Global Perspective: Diarrhea in Infants and Children
  104. 4.6 Moving Nutrients around the Body: Circulatory Systems
  105. Cardiovascular System
  106. Lymphatic System
  107. 4.7 Moving through the GI Tract: Large Intestine
  108. Gut Microbiota
  109. Culinary Perspective: Fermented Foods
  110. Absorption of Water and Electrolytes
  111. Elimination of Feces
  112. 4.8 When Digestive Processes Go Awry
  113. Heartburn and Gastroesophageal Reflux Disease
  114. Ulcers
  115. Nonalcoholic Fatty Liver Disease
  116. Gallstones
  117. Food Intolerances
  118. Intestinal Gas
  119. Constipation
  120. Diarrhea
  121. Clinical Perspective
  122. Irritable Bowel Syndrome
  123. Take Action: Investigate Flours and Grains for Gluten Content
  124. Expert Perspective from the Field: Gluten-related Disorders: Celiac Disease and Non-celiac Gluten Sensitivity
  125. Inflammatory Bowel Disease
  126. Hemorrhoids
  127. Take Action: Are You Eating for a Healthy Digestive System?
  128. Chapter Summary
  129. Study Questions
  130. References
  131. Part 2. Energy-Yielding Nutrients and Alcohol
  132. 5. Carbohydrates
  133. 5.1 Structures of Carbohydrates
  134. Monosaccharides: Glucose, Fructose, Galactose, Sugar Alcohols, and Pentoses
  135. Disaccharides: Maltose, Sucrose, and Lactose
  136. Oligosaccharides: Raffinose and Stachyose
  137. Polysaccharides: Starch, Glycogen, and Fiber
  138. 5.2 Carbohydrates in Foods
  139. Starch
  140. Fiber
  141. Nutritive Sweeteners
  142. Non-nutritive (Alternative) Sweeteners
  143. Take Action: Choosing a Sandwich
  144. 5.3 Recommended Intake of Carbohydrates
  145. Our Carbohydrate Intake
  146. Take Action: Estimate Your Fiber Intake
  147. 5.4 Functions of Carbohydrates in the Body
  148. Digestible Carbohydrates
  149. Indigestible Carbohydrates
  150. 5.5 Carbohydrate Digestion and Absorption
  151. Digestion
  152. Absorption
  153. Expert Perspective from the Field: Taxing Sugar-Sweetened Beverages
  154. 5.6 Health Concerns Related to Carbohydrate Intake
  155. Very-High-Fiber Diets
  156. High Sugar Diets
  157. Lactose Intolerance
  158. Glucose Intolerance
  159. Clinical Perspective: Diabetes Mellitus
  160. Glycemic Index and Glycemic Load
  161. Chapter Summary
  162. Study Questions
  163. References
  164. 6. Lipids
  165. 6.1 Triglycerides
  166. Structure
  167. Naming Fatty Acids
  168. Essential Fatty Acids
  169. 6.2 Food Sources of Triglycerides
  170. Hidden Fats
  171. Fat Replacements
  172. Take Action: Is Your Diet High in Saturated and Trans Fat?
  173. 6.3 Functions of Triglycerides
  174. Provide Energy
  175. Provide Compact Energy Storage
  176. Insulate and Protect the Body
  177. Aid Fat-Soluble Vitamin Absorption and Transport
  178. Essential Fatty Acid Functions
  179. 6.4 Phospholipids
  180. Phospholipid Functions
  181. Sources of Phospholipids
  182. 6.5 Sterols
  183. Sterol Functions
  184. Sources of Sterols
  185. 6.6 Recommended Fat Intakes
  186. Mediterranean Diet
  187. Essential Fatty Acid Needs
  188. Our Fat Intake
  189. 6.7 Fat Digestion and Absorption
  190. Digestion
  191. Absorption
  192. 6.8 Transporting Lipids in the Blood
  193. Transporting Dietary Lipids Utilizes Chylomicrons
  194. Transporting Lipids Mostly Made by the Body Utilizes Very-Low-Density Lipoproteins
  195. LDL Removal from the Blood
  196. HDL’s Role in Removing Blood LDL
  197. 6.9 Health Concerns Related to Fat Intake
  198. High Polyunsaturated Fat Intake
  199. Excessive Omega-3 Fatty Acid Intake
  200. Imbalances in Omega-3 and Omega-6 Fatty Acids
  201. Intake of Rancid Fats
  202. Expert Perspective from the Field: Omega-6 Fatty Acids: Harmful or Healthful?
  203. Clinical Perspective: Cardiovascular Disease (CVD)
  204. Diets High in Trans Fat
  205. Diets High in Total Fat
  206. Take Action: What Is Your 10-Year Risk of Cardiovascular Disease?
  207. Chapter Summary
  208. Study Questions
  209. References
  210. 7. Proteins
  211. 7.1 Structure of Proteins
  212. Amino Acids
  213. Synthesis of Nonessential Amino Acids
  214. Amino Acid Composition: Complete and Incomplete Proteins
  215. 7.2 Synthesis of Proteins
  216. Transcription and Translation of Genetic Information
  217. Protein Organization
  218. Denaturation of Proteins
  219. Adaptation of Protein Synthesis to Changing Conditions
  220. 7.3 Sources of Protein
  221. Evaluation of Food Protein Quality
  222. 7.4 Nitrogen Balance
  223. Recommended Intakes of Protein
  224. Take Action: Meeting Protein Needs When Dieting to Lose Weight
  225. 7.5 Protein Digestion and Absorption
  226. 7.6 Functions of Proteins
  227. Producing Vital Body Structures
  228. Maintaining Fluid Balance
  229. Contributing to Acid-Base Balance
  230. Forming Hormones, Enzymes, and Neurotransmitters
  231. Contributing to Immune Function
  232. Transporting Nutrients
  233. Forming Glucose
  234. Expert Perspective from the Field: Nutrition and Immunity
  235. Providing Energy
  236. 7.7 Health Concerns Related to Protein Intake
  237. Protein-Energy Malnutrition
  238. High Protein Diets
  239. Clinical Perspective: Food Protein Allergies
  240. Global Perspective: How Big Is Your Food Print?
  241. 7.8 Vegetarian Diets
  242. Take Action: Protein and the Vegan
  243. Special Concerns for Infants and Children
  244. Chapter Summary
  245. Study Questions
  246. References
  247. 8. Alcohol
  248. 8.1 Sources of Alcohol
  249. Production of Alcoholic Beverages
  250. Culinary Perspective: Cooking with Alcohol
  251. 8.2 Alcohol Absorption and Metabolism
  252. Alcohol Metabolism: 3 Pathways
  253. 8.3 Alcohol Consumption
  254. College and Underage Drinking
  255. Take Action: Alcohol and Driving
  256. 8.4 Health Effects of Alcohol
  257. Guidance for Using Alcohol Safely
  258. Potential Benefits of Alcohol Intake
  259. Risks of Excessive Alcohol Intake
  260. Effects of Alcohol Abuse on Nutritional Status
  261. Alcohol Consumption during Pregnancy and Breastfeeding
  262. Global Perspective: Alcohol Intake around the World
  263. 8.5 Alcohol Use Disorders
  264. Genetic Influences
  265. Effect of Gender
  266. Age of Onset of Drinking
  267. Ethnicity and Alcohol Use
  268. Mental Health and Alcohol Use
  269. The Economic Costs of Alcohol Abuse
  270. Clinical Perspective: Treatment of Alcohol Use Disorders
  271. Take Action: Do You Know Why These Are Alcohol Myths?
  272. Chapter Summary
  273. Study Questions
  274. References
  275. Part 3. Metabolism and Energy Balance
  276. 9. Energy Metabolism
  277. 9.1 Metabolism: Chemical Reactions in the Body
  278. Converting Food into Energy
  279. Oxidation-Reduction Reactions: Key Processes in Energy Metabolism
  280. 9.2 ATP Production from Carbohydrates
  281. Glycolysis
  282. Transition Reaction: Synthesis of Acetyl-CoA
  283. Citric Acid Cycle
  284. Electron Transport Chain
  285. The Importance of Oxygen
  286. Anaerobic Metabolism
  287. 9.3 ATP Production from Fats
  288. ATP Production from Fatty Acids
  289. Carbohydrate Aids Fat Metabolism
  290. Ketones: By-products of Fat Catabolism
  291. Ketosis in Diabetes
  292. Ketosis in Semistarvation or Fasting
  293. 9.4 Protein Metabolism
  294. Gluconeogenesis: Producing Glucose from Glucogenic Amino Acids and Other Compounds
  295. Gluconeogenesis from Typical Fatty Acids Is Not Possible
  296. Disposal of Excess Amino Groups from Amino Acid Metabolism
  297. Global Perspective: Cancer Cell Metabolism
  298. 9.5 Alcohol Metabolism
  299. 9.6 Regulation of Energy Metabolism
  300. The Liver
  301. ATP Concentrations
  302. Enzymes, Hormones, Vitamins, and Minerals
  303. 9.7 Fasting and Feasting
  304. Fasting
  305. Feasting
  306. Take Action: Weight Loss and Metabolism
  307. Clinical Perspective: Inborn Errors of Metabolism
  308. Take Action: Newborn Screening in Your State
  309. Chapter Summary
  310. Study Questions
  311. References
  312. 10. Energy Balance, Weight Control, and Eating Disorders
  313. 10.1 Energy Balance
  314. Energy Intake
  315. Energy Expenditure
  316. 10.2 Measuring Energy Expenditure
  317. 10.3 Eating Behavior Regulation
  318. 10.4 Estimating Body Weight and Composition
  319. Body Mass Index
  320. Measuring Body Fat Content
  321. Assessing Body Fat Distribution
  322. 10.5 Factors Affecting Body Weight and Composition
  323. Role of Genetics
  324. Role of Environment
  325. Genetic and Environmental Synergy
  326. Diseases and Disorders
  327. 10.6 Treatment of Overweight and Obesity
  328. Control of Energy Intake
  329. Regular Physical Activity
  330. Control of Problem Behaviors
  331. Expert Perspective from the Field: Tailoring a Healthy Eating Plan to Fit Your Lifestyle
  332. Weight Loss Maintenance
  333. 10.7 Fad Diets
  334. Clinical Perspective: Professional Help for Weight Control
  335. Take Action: Changing for the Better
  336. 10.8 Eating Disorders
  337. Prevalence and Susceptibility
  338. Anorexia Nervosa
  339. Bulimia Nervosa
  340. Binge Eating Disorder
  341. Other Specified Feeding and Eating Disorders (OSFED)
  342. Other Related Conditions
  343. Prevention of Eating Disorders
  344. Take Action: Assessing Risk of Developing an Eating Disorder
  345. Chapter Summary
  346. Study Questions
  347. References
  348. 11. Nutrition, Exercise, and Sports
  349. 11.1 Benefits of Fitness
  350. 11.2 Characteristics of a Good Fitness Program
  351. Mode
  352. Duration
  353. Frequency
  354. Intensity
  355. Progression
  356. Consistency
  357. Variety
  358. Achievement and Maintenance of Fitness
  359. 11.3 Energy Sources for Muscle Use
  360. ATP: Immediately Usable Energy
  361. Phosphocreatine: Initial Resupply of Muscle ATP
  362. Take Action: How Physically Fit Are You?
  363. Carbohydrate: Major Fuel for Short-Term, High Intensity, and Medium-Term Exercise
  364. Fat: Main Fuel for Prolonged, Low Intensity Exercise
  365. Protein: A Minor Fuel Source during Exercise
  366. Fuel Use and VO2max
  367. 11.4 The Body’s Response to Physical Activity
  368. Specialized Functions of Skeletal Muscle Fiber Types
  369. Adaptation of Muscles and Body Physiology to Exercise
  370. 11.5 Power Food: Dietary Advice for Athletes
  371. Energy Needs
  372. Carbohydrate Needs
  373. Fat Needs
  374. Protein Needs
  375. Take Action: Meeting the Protein Needs of an Athlete: A Case Study
  376. Vitamin and Mineral Needs
  377. 11.6 Fluid Needs for Active Individuals
  378. Fluid Intake and Replacement Strategies
  379. Water Intoxication
  380. Sports Drinks
  381. 11.7 Food and Fluid Intake before, during, and after Exercise
  382. Pre-exercise Meal
  383. Fueling during Exercise
  384. Recovery Meals
  385. Global Perspective: Gene Doping and the Wide World of Sports
  386. 11.8 Ergogenic Aids to Enhance Athletic Performance
  387. Chapter Summary
  388. Study Questions
  389. References
  390. Part 4. Vitamins and Minerals
  391. 12. Micronutrients: Vitamins and Minerals
  392. 12.1 Vitamins: Essential, Organic Dietary Components
  393. Absorption of Vitamins
  394. Transport of Vitamins
  395. Storage of Vitamins in the Body
  396. Vitamin Toxicity
  397. Vitamin Status
  398. Food Sources of Vitamins
  399. Take Action: Does Your Fat-Soluble Vitamin Intake Add Up?
  400. Global Perspective: Vitamin A Deficiency
  401. 12.2 Minerals: Essential, Inorganic Dietary Components
  402. Absorption of Minerals
  403. Transport and Storage of Minerals
  404. Excretion of Minerals
  405. Mineral Toxicity
  406. Mineral Status
  407. Food Sources of Minerals
  408. 12.3 Functional Roles of Micronutrients
  409. 12.4 Dietary Supplements: Healthful or Harmful?
  410. Take Action: A Closer Look at Supplements
  411. Clinical Perspective: Nutrients, Diet, and Cancer
  412. Chapter Summary
  413. Study Questions
  414. References
  415. 13. Micronutrients in Energy and Amino Acid Metabolism
  416. 13.1 Cofactors: A Common Role of B-Vitamins and Some Minerals
  417. 13.2 Thiamin
  418. Functions of Thiamin
  419. Thiamin in Foods
  420. Thiamin Needs and Upper Level
  421. Absorption, Transport, Storage, and Excretion of Thiamin
  422. Thiamin Deficiency
  423. 13.3 Riboflavin
  424. Functions of Riboflavin
  425. Riboflavin in Foods
  426. Riboflavin Needs and Upper Level
  427. Absorption, Transport, Storage, and Excretion of Riboflavin
  428. Riboflavin Deficiency
  429. 13.4 Niacin
  430. Functions of Niacin
  431. Niacin in Foods
  432. Niacin Needs and Upper Level
  433. Absorption, Transport, Storage, and Excretion of Niacin
  434. Niacin Deficiency
  435. Pharmacological Use of Niacin
  436. 13.5 Pantothenic Acid
  437. Functions of Pantothenic Acid
  438. Pantothenic Acid in Foods
  439. Pantothenic Acid Needs and Upper Level
  440. Absorption, Transport, Storage, and Excretion of Pantothenic Acid
  441. Pantothenic Acid Deficiency
  442. 13.6 Biotin
  443. Functions of Biotin
  444. Sources of Biotin: Food and Microbial Synthesis
  445. Biotin Needs and Upper Level
  446. Absorption, Transport, Storage, and Excretion of Biotin
  447. Biotin Deficiency
  448. 13.7 Chromium (Cr)
  449. Functions of Chromium
  450. Chromium in Foods
  451. Dietary Needs for Chromium
  452. Absorption, Transport, Storage, and Excretion of Chromium
  453. Chromium Deficiency and Toxicity
  454. 13.8 Vitamin B-6
  455. Functions of Vitamin B-6
  456. Vitamin B-6 in Foods
  457. Vitamin B-6 Needs and Upper Level
  458. Absorption, Transport, Storage, and Excretion of Vitamin B-6
  459. Vitamin B-6 Deficiency
  460. Pharmacological Use of Vitamin B-6
  461. 13.9 Folate
  462. Functions of Folate
  463. Clinical Perspective: Folate and the Cancer Drug Methotrexate
  464. Folate in Foods
  465. Dietary Folate Equivalents
  466. Folate Needs
  467. Upper Level for Folate
  468. Absorption, Transport, Storage, and Excretion of Folate
  469. Culinary Perspective: Beans, Lentils, and Dried Peas
  470. Folate Deficiency
  471. Clinical Perspective: Neural Tube Defects
  472. 13.10 Vitamin B-12
  473. Functions of Vitamin B-12
  474. Vitamin B-12 in Foods
  475. Vitamin B-12 Needs and Upper Level
  476. Absorption, Transport, Storage, and Excretion of Vitamin B-12
  477. Vitamin B-12 Deficiency
  478. Take Action: B-Vitamin Supplements
  479. 13.11 Manganese (Mn)
  480. Functions of Manganese
  481. Manganese in Foods
  482. Dietary Needs for Manganese
  483. Absorption, Transport, Storage, and Excretion of Manganese
  484. Manganese Deficiency and Toxicity
  485. 13.12 Molybdenum (Mo)
  486. 13.13 Choline
  487. Functions of Choline
  488. Choline in Foods
  489. Choline Needs and Upper Level
  490. Absorption, Transport, Storage, and Excretion of Choline
  491. Choline Deficiency
  492. 13.14 Iodine (I)
  493. Functions of Iodine
  494. Iodine in Foods
  495. Dietary Needs for Iodine
  496. Absorption, Transport, Storage, and Excretion of Iodine
  497. Iodine Deficiency Disorders (IDD)
  498. Global Perspective: The e-Library of Evidence for Nutrition Actions
  499. Iodine Toxicity
  500. 13.15 Sulfur (S)
  501. Chapter Summary
  502. Take Action: Spotting Fraudulent Claims for Vitamins and Vitamin-like Substances
  503. Study Questions
  504. References
  505. 14. Fluid Balance and Blood Health
  506. 14.1 Fluid Balance
  507. Maintenance of Intracellular and Extracellular Fluid Balance
  508. Regulation of Fluid Balance
  509. 14.2 Water
  510. Functions of Water
  511. Water in Beverages and Foods
  512. Take Action: Is Your Local Water Supply Fluoridated?
  513. Water Needs
  514. Water Deficiency (Dehydration)
  515. Water Toxicity
  516. Global Perspective: Water for Everyone
  517. 14.3 Sodium (Na)
  518. Functions of Sodium
  519. Sodium in Foods
  520. Culinary Perspective: Sea and Specialty Salts
  521. Sodium Needs
  522. Absorption, Transport, Storage, and Excretion of Sodium
  523. Sodium Deficiency
  524. Excess Sodium Intake and Upper Level
  525. 14.4 Potassium (K)
  526. Functions of Potassium
  527. Potassium in Foods
  528. Potassium Needs
  529. Absorption, Transport, Storage, and Excretion of Potassium
  530. Potassium Deficiency
  531. Excess Potassium and Upper Level
  532. 14.5 Chloride (Cl)
  533. Functions of Chloride
  534. Chloride in Foods
  535. Chloride Needs
  536. Absorption, Transport, Storage, and Excretion of Chloride
  537. Chloride Deficiency
  538. Upper Level for Chloride
  539. 14.6 Blood Components
  540. Clinical Perspective: Hypertension and Nutrition
  541. 14.7 Iron (Fe)
  542. Functions of Iron
  543. Iron in Foods
  544. Iron Needs
  545. Absorption, Transport, Storage, and Excretion of Iron
  546. Factors Affecting Iron Absorption
  547. Iron Deficiency
  548. Iron Overload and Toxicity
  549. 14.8 Zinc (Zn)
  550. Functions of Zinc
  551. Zinc in Foods
  552. Take Action: Iron and Zinc Intake in a Sample Vegan Diet
  553. Dietary Needs for Zinc
  554. Absorption, Transport, Storage, and Excretion of Zinc
  555. Zinc Deficiency
  556. Zinc Toxicity
  557. 14.9 Copper (Cu)
  558. Functions of Copper
  559. Copper in Foods
  560. Dietary Needs for Copper
  561. Absorption, Transport, Storage, and Excretion of Copper
  562. Copper Deficiency
  563. Copper Toxicity
  564. 14.10 Vitamin K
  565. Functions of Vitamin K
  566. Vitamin K Sources
  567. Vitamin K Needs
  568. Absorption, Transport, Storage, and Excretion of Vitamin K
  569. Vitamin K Deficiency
  570. Vitamin K Toxicity
  571. Chapter Summary
  572. Study Questions
  573. References
  574. 15. Bone Health and Body Defense Systems
  575. 15.1 Bone Development and Maintenance
  576. 15.2 Calcium (Ca)
  577. Functions of Calcium
  578. Calcium in Foods
  579. Calcium Needs
  580. Calcium Supplements
  581. Take Action: Estimate Your Calcium Intake
  582. Calcium Absorption, Transport, Storage, Regulation, and Excretion
  583. Potential Health Benefits of Calcium
  584. Take Action: Bone Health
  585. Upper Level for Calcium
  586. Clinical Perspective: Osteoporosis
  587. 15.3 Vitamin D
  588. Functions of Vitamin D
  589. Vitamin D Sources: Foods and Formation in Skin
  590. Vitamin D Needs
  591. Absorption, Transport, Storage, and Excretion of Vitamin D
  592. Vitamin D Deficiency Diseases
  593. Vitamin D Toxicity
  594. 15.4 Phosphorus (P)
  595. Functions of Phosphorus
  596. Phosphorus in Foods
  597. Phosphorus Needs
  598. Absorption, Transport, Storage, and Excretion of Phosphorus
  599. Phosphorus Deficiency
  600. Toxicity and Upper Level for Phosphorus
  601. 15.5 Magnesium (Mg)
  602. Functions of Magnesium
  603. Magnesium in Foods
  604. Magnesium Needs
  605. Absorption, Transport, Storage, and Excretion of Magnesium
  606. Magnesium Deficiency
  607. Upper Level for Magnesium
  608. 15.6 Fluoride (F)
  609. Functions of Fluoride
  610. Fluoride in Foods
  611. Dietary Needs for Fluoride
  612. Absorption, Transport, Storage, and Excretion of Fluoride
  613. Fluoride Deficiency and Toxicity
  614. 15.7 Body Defense Systems
  615. Immune System
  616. Antioxidant Defenses
  617. 15.8 Vitamin E
  618. Functions of Vitamin E
  619. Vitamin E in Foods
  620. Vitamin E Needs
  621. Absorption, Transport, Storage, and Excretion of Vitamin E
  622. Vitamin E Deficiency
  623. Vitamin E Toxicity
  624. 15.9 Vitamin C
  625. Functions of Vitamin C
  626. Vitamin C in Foods
  627. Vitamin C Needs
  628. Absorption, Transport, Storage, and Excretion of Vitamin C
  629. Upper Level for Vitamin C
  630. Vitamin C Deficiency
  631. Vitamin C Intake above the RDA
  632. 15.10 Selenium (Se)
  633. Functions of Selenium
  634. Selenium in Foods
  635. Dietary Needs for Selenium
  636. Absorption, Transport, Storage, and Excretion of Selenium
  637. Selenium Deficiency
  638. Selenium Toxicity
  639. 15.11 Vitamin A
  640. Functions of Vitamin A (Retinoids)
  641. Carotenoid Functions
  642. Vitamin A in Foods
  643. Vitamin A Needs
  644. Absorption, Transport, Storage, and Excretion of Vitamin A
  645. Vitamin A Deficiency Diseases
  646. Vitamin A Toxicity
  647. Chapter Summary
  648. Study Questions
  649. References
  650. Part 5. Nutrition Applications in the Life Cycle
  651. 16. Nutritional Aspects of Pregnancy and Breastfeeding
  652. 16.1 Pregnancy
  653. Prenatal Developmental Stages: Conception, Zygotic, Embryonic, and Fetal
  654. Nourishing the Zygote, Embryo, and Fetus
  655. 16.2 Nutrient Needs of Pregnant Women
  656. Energy Needs
  657. Nutrients Needed for Building New Cells
  658. Nutrients Needed for Bone and Tooth Development
  659. Expert Perspective from the Field: Grains and Folic Acid Fortification
  660. Pregnant Women Do Not Have an Instinctive Drive to Consume More Nutrients
  661. 16.3 Diet and Exercise Plan for Pregnancy
  662. Prenatal Vitamin and Mineral Supplements
  663. Physical Activity during Pregnancy
  664. Global Perspective: Pregnancy and Malnutrition
  665. 16.4 Maternal Weight and Pregnancy Outcome
  666. Maternal Prepregnancy Weight
  667. Maternal Weight Gain
  668. Pattern of Maternal Weight Gain
  669. 16.5 Nutrition-Related Factors Affecting Pregnancy Outcome
  670. Young Maternal Age
  671. Maternal Eating Patterns
  672. Maternal Health
  673. Maternal Sociocultural Factors
  674. Maternal Food Supply
  675. Maternal Lifestyle
  676. Take Action: Healthy Diets for Pregnant Women
  677. Clinical Perspective: Nutrition-Related Physiological Changes of Concern during Pregnancy
  678. 16.6 Lactation
  679. Milk Production
  680. 16.7 Nutrient Needs of Breastfeeding Women
  681. Maternal Nutritional Status
  682. Food Choices during Lactation
  683. 16.8 Factors Affecting Lactation
  684. Maternal Weight
  685. Maternal Age
  686. Maternal Eating Patterns
  687. Maternal and Infant Health
  688. Sociocultural Factors
  689. Maternal Food Supply
  690. Maternal Lifestyle Choices
  691. Take Action: Investigating Breastfeeding
  692. Chapter Summary
  693. Study Questions
  694. References
  695. 17. Nutrition During the Growing Years
  696. 17.1 Growing Up
  697. Height and Weight
  698. Body Composition
  699. Body Organs and Systems
  700. 17.2 Physical Growth
  701. Tracking Growth
  702. Using Growth Chart Information
  703. 17.3 Nutrient Needs
  704. Global Perspective: Autism
  705. Energy
  706. Protein
  707. Fat
  708. Carbohydrate
  709. Water
  710. Vitamins and Minerals
  711. 17.4 Feeding Babies: Human Milk and Formula
  712. Nutritional Qualities of Human Milk
  713. Nutritional Qualities of Infant Formula
  714. Comparing Human Milk and Infant Formula
  715. Feeding Technique
  716. Preparing Bottles
  717. 17.5 Feeding Babies: Adding Solid Foods
  718. Deciding When to Introduce Solid Foods
  719. Rate for Introducing Solid Foods
  720. Sequence for Introducing Solid Foods
  721. Weaning from the Breast or Bottle
  722. Learning to Self-feed
  723. Clinical Perspective: Potential Nutrition-Related Problems of Infancy
  724. 17.6 Children as Eaters
  725. Appetites
  726. When, What, and How Much to Serve
  727. Food Preferences
  728. Mealtime Challenges
  729. Take Action: Getting Young Bill to Eat
  730. Clinical Perspective: Potential Nutrition-Related Problems of Childhood
  731. 17.7 Teenage Eating Patterns
  732. Factors Affecting Teens’ Food Choices
  733. Helping Teens Eat More Nutritious Foods
  734. Take Action: Evaluating a Teen Lunch
  735. Clinical Perspective: Potential Nutrition-Related Problems of Adolescence
  736. Chapter Summary
  737. Study Questions
  738. References
  739. 18. Nutrition During the Adult Years
  740. 18.1 Physical and Physiological Changes during Adulthood
  741. Usual and Successful Aging
  742. Factors Affecting the Rate of Aging
  743. Take Action: Stop the Clock! Are You Aging Healthfully?
  744. 18.2 Nutrient Needs during Adulthood
  745. Defining Nutrient Needs
  746. 18.3 Factors Influencing Food Intake and Nutrient Needs
  747. Physical and Physiological Factors
  748. Psychosocial Factors
  749. Economic Factors
  750. 18.4 Nutrition Assistance Programs
  751. 18.5 Nutrition-Related Health Issues of the Adult Years
  752. Alcohol Use
  753. Slowed Restoration of Homeostasis
  754. Alzheimer Disease
  755. Arthritis
  756. Take Action: Helping Older Adults Eat Better
  757. Clinical Perspective: Complementary and Alternative Health Approaches
  758. Chapter Summary
  759. Study Questions
  760. References
  761. Appendices
  762. A. Human Physiology: A Tool for Understanding Nutrition
  763. B. Chemistry: A Tool for Understanding Nutrition
  764. C. Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
  765. D. Dietary Advice for Canadians
  766. E. The Food Lists for Diabetes: A Helpful Menu Planning Tool
  767. F. Fatty Acids, Including Omega-3 Fatty Acids, in Foods
  768. G. Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
  769. H. English-Metric Conversions and Nutrition Calculations
  770. I. Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
  771. J. Dietary Reference Intakes (DRI)
  772. K. CDC Growth Charts
  773. L. Sources of Nutrition Information
  774. M. Dietary Intake and Energy Expenditure Assessment
  775. N. Food Composition Table
  776. Glossary Terms
  777. Index

 

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