Visualizing Nutrition, 2e is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 2e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the readers personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease.
Visualizing Nutritions critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not good foods and bad foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The premier art program, interactive components, and applicable content, make this a sure winner in sharing ones passion for Nutrition and engaging students. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information.
Table of Contents:
1 Nutrition: Everyday Choices.
Food Choices and Nutrient Intake.
Nutrients and Their Functions.
Nutrition in Health and Disease.
Choosing a Healthy Diet.
Evaluating Nutrition Information. 2 Guidelines for a Healthy Diet.
Nutrition Recommendations.
Dietary Reference Intakes (DRIs).
Tools for Diet Planning.
Food and Supplement Labels.
3 Digestion: From Meals to Molecules.
The Organization of Life.
The Digestive System.
Digestion and Absorption of Nutrients.
Digestion in Health and Disease.
Delivering Nutrients and Eliminating Wastes.
An Overview of Metabolism.
4 Carbohydrates: Sugars, Starches, and Fibers.
Carbohydrates in Our Food.
Types of Carbohydrates.
Carbohydrate Digestion and Absorption.
Carbohydrate Functions.
Carbohydrates in Health and Disease.
Meeting Carbohydrate Needs.
5 Lipids: Fats, Phospholipids, and Sterols.
Fats in Our Food.
Types of Lipids.
Absorbing and Transporting Lipids.
Lipid Functions.
Lipids in Health and Disease.
Meeting Lipid Needs.
6 Proteins and Amino Acids.
Proteins in Our Food.
The Structure of Amino Acids and Proteins.
Protein Digestion and Absorption.
Protein Synthesis and Functions.
Protein in Health and Disease.
Meeting Protein Needs.
7 Vitamins.
A Vitamin Primer.
The Water-Soluble Vitamins.
The Fat-Soluble Vitamins.
Meeting Needs with Dietary Supplements.
8 Water and Minerals.
Water.
An Overview of Minerals.
Electrolytes: Sodium, Potassium, and Chloride.
Major Minerals and Bone Health.
Trace Minerals.
9 Energy Balance and Weight Management.
Body Weight and Health.
Energy Balance.
What Determines Body Size and Shape?
Managing Body Weight.
Eating Disorders.
10 Nutrition, Fitness, and Physical Activity.
Physical Activity, Fitness, and Health.
Exercise Recommendations.
Fueling Exercise.
Energy and Nutrient Needs for Physical Activity.
Ergogenic Aids.
11 Nutrition During Pregnancy and Infancy.
Changes in the Body During Pregnancy.
Nutritional Needs During Pregnancy.
Factors That Increase the Risks Associated with Pregnancy.
Lactation.
Nutrition for Infants.
12 Nutrition from 1 to 100.
Nutrition for Children.
Nutrition for Adolescents.
Nutrition for the Adult Years.
The Impact of Alcohol Throughout Life.
13 How Safe Is Our Food Supply?
Keeping Food Safe.
Pathogens in Food.
Agricultural and Industrial Chemicals in Food.
Technology for Keeping Food Safe.
Biotechnology.
14 Feeding the World.
The Two Faces of Malnutrition.
Causes of Hunger Around the World.
Causes of Hunger in the United States.
Eliminating Hunger.
Appendix A: Additional DRI Tables.
Glossary.
References.
Table and Line Art Credits.
Photo Credits.
Index.
About the Author :
Lori A. Smolin, Ph.D. 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., R.D. received her B.A. degree in English from Georgetown University and her M.S. 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.
