The Science of Nutrition (4th Edition)

Cover......Page 1
Title Page......Page 8
Copyright Page......Page 9
About the Authors......Page 11
Welcome to The Science of Nutrition, Fourth Edition!......Page 12
Brief Contents......Page 27
Contents......Page 28
1 The Science of Nutrition: Linking Food, Function, and Health......Page 50
What Is the Science of Nutrition and How Did It Evolve?......Page 51
A Healthful Diet Can Prevent Some Diseases and Reduce Your Risk for Others......Page 53
Healthy People 2020 Identifies Nutrition-Related Goals for the United States......Page 55
Macronutrients Provide Energy......Page 56
Micronutrients Assist in the Regulation of Physiologic Processes......Page 60
The Dietary Reference Intakes Identify a Healthy Person’s Nutrient Needs......Page 62
Focus Figure 1.9 Dietary Reference Intakes (DRIs)......Page 63
How Do Nutrition Professionals Assess the Nutritional Status of Clients?......Page 65
Tests Conducted during a Physical Examination Elicit Objective Data......Page 66
Health-History Questionnaires Elicit Subjective Information......Page 67
A Finding of Malnutrition Requires Further Classification......Page 68
How Can You Interpret Research Study Results?......Page 69
Research Involves Applying the Scientific Method......Page 70
Focus Figure 1.10 The Scientific Method......Page 71
Various Types of Research Studies Tell Us Different Stories......Page 73
Watch for Conflict of Interest and Bias......Page 75
Evaluate a Website’s Credibility......Page 76
Nutrition Advice: Who Can You Trust to Help You Choose Foods Wisely?......Page 77
Trustworthy Experts Are Educated and Credentialed......Page 78
Government Sources of Information Are Usually Trustworthy......Page 79
Professional Organizations Provide Reliable Nutrition Information......Page 80
Study Plan | MasteringNutrition™......Page 83
2 Designing a Healthful Diet......Page 88
A Healthful Diet Is Adequate......Page 89
A Healthful Diet Is Varied......Page 90
How to Read and Use the Nutrition Facts Panel......Page 91
Focus Figure 2.2 The Nutrition Facts Panel......Page 93
Food Labels Can Display a Variety of Claims......Page 94
Balance Calories to Maintain Weight......Page 97
Meal Focus Figure 2.4 Optimizing Nutrient Density......Page 98
Limit Sodium, Fat, Sugars, and Alcohol......Page 99
Follow Healthy Eating Patterns......Page 100
MyPlate Incorporates Many of the Features of the Mediterranean Diet......Page 101
Limit Empty Calories......Page 103
Watch Your Serving Size......Page 104
Consider Ethnic Variations and Other Eating Plans......Page 107
Get Some High-Tech Help......Page 108
The Hidden Costs of Eating Out......Page 109
The Healthful Way to Eat Out......Page 110
Study Plan | MasteringNutrition™......Page 113
3 The Human Body: Are We Really What We Eat?......Page 118
The Hypothalamus Prompts Hunger in Response to Various Signals......Page 119
Environmental Cues Trigger Appetite......Page 121
What Happens to the Food We Eat?......Page 123
Digestion Begins in the Mouth......Page 124
Focus Figure 3.3 Digestion Overview......Page 125
The Esophagus Propels Food into the Stomach......Page 127
The Stomach Mixes, Digests, and Stores Food......Page 129
The Large Intestine Stores Food Waste Until It Is Excreted......Page 132
Accessory Organs Produce, Store, and Secrete Chemicals That Aid in Digestion......Page 134
Four Types of Absorption Occur in the Small Intestine......Page 137
Focus Figure 3.14 Small Intestine Structure/Function......Page 138
Blood and Lymph Transport Nutrients and Wastes......Page 139
The Muscles of the Gastrointestinal Tract Mix and Move Food......Page 141
Nerves Control the Contractions and Secretions of the Gastrointestinal Tract......Page 142
Heartburn and Gastroesophageal Reflux Disease (GERD) Are Caused by Reflux of Gastric Juice......Page 143
Some People Experience Disorders Related to Specific Foods......Page 145
Crohn’s Disease and Colitis Are Inflammatory Bowel Diseases......Page 148
Diarrhea, Constipation, and Irritable Bowel Syndrome Are Functional Disorders......Page 149
Cancer Can Develop in Any Part of the Gastrointestinal System......Page 151
Study Plan | MasteringNutrition™......Page 153
4 Carbohydrates: Plant-Derived Energy Nutrients......Page 158
What Are Carbohydrates?......Page 159
Simple Carbohydrates Include Monosaccharides and Disaccharides......Page 160
Oligosaccharides and Polysaccharides Are Complex Carbohydrates......Page 163
Digestion Breaks Down Most Carbohydrates into Monosaccharides......Page 166
Focus Figure 4.6 Carbohydrate Digestion Overview......Page 167
The Liver Converts Most Non-Glucose Monosaccharides into Glucose......Page 168
A Variety of Hormones Regulate Blood Glucose Levels......Page 169
Focus Figure 4.8 Regulation of Blood Glucose......Page 170
The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels......Page 171
Carbohydrates Provide Energy......Page 172
Fiber Helps Us Stay Healthy......Page 173
How Much Carbohydrate Should We Eat?......Page 174
Most Americans Eat Too Much Added Sugar......Page 175
Sugars Are Blamed for Many Health Problems......Page 176
Most Americans Eat Too Little Fiber-Rich Carbohydrates......Page 178
What’s the Story on Alternative Sweeteners?......Page 181
Meal Focus Figure 4.15 Maximizing Fiber Intake......Page 182
Limited Use of Alternative Sweeteners Is Not Harmful......Page 184
The Effect of Artificial Sweeteners on Weight Management Is Unclear......Page 185
Diabetes: Impaired Regulation of Glucose......Page 187
Focus Figure 4.18 Diabetes......Page 188
Hypoglycemia: Low Blood Glucose......Page 191
Lactose Intolerance: Inability to Digest Lactose......Page 192
Study Plan | MasteringNutrition™......Page 194
4.5 INDEPTH Alcohol......Page 199
Benefits of Moderate Alcohol Intake......Page 200
Concerns of Moderate Alcohol Intake......Page 201
How Is Alcohol Metabolized?......Page 202
What Are the Effects of Alcohol Abuse?......Page 203
Reduced Brain Function......Page 204
Reduced Liver Function......Page 205
Malnutrition......Page 206
Taking Control of Your Alcohol Intake......Page 207
Talking to Someone about Alcohol Addiction......Page 209
5 Lipids: Essential Energy-Supplying Nutrients......Page 212
Triglycerides Are the Most Common Food-Based Lipid......Page 213
Phospholipids Combine Lipids with Phosphate......Page 221
Sterols Have a Ring Structure......Page 222
How Does the Body Break Down Lipids?......Page 223
Focus Figure 5.8 Lipid Digestion Overview......Page 224
Absorption of Lipids Occurs Primarily in the Small Intestine......Page 225
Fat Is Stored in Adipose Tissues for Later Use......Page 228
Lipids Fuel Physical Activity......Page 229
Lipids Stored in Body Fat Provide Energy for Later Use......Page 230
Fats Contribute to the Flavor, Texture, and Satiety of Foods......Page 231
Dietary Reference Intake (DRI) for Total Fat......Page 232
Limit Saturated and Trans Fat......Page 233
Select Beneficial Fats......Page 235
Watch Out When You’re Eating Out!......Page 237
Meal Focus Figure 5.14 Reducing Saturated Fat......Page 238
What Role Do Lipids Play in Cardiovascular Disease and Cancer?......Page 241
Cardiovascular Disease Involves the Heart or Blood Vessels......Page 242
Focus Figure 5.16 Atherosclerosis......Page 243
Focus Figure 5.18 Lipoprotein Transport and Distribution......Page 246
The Role of Dietary Fat in Cancer......Page 250
Study Plan | MasteringNutrition™......Page 253
6 Proteins: Crucial Components of All Body Tissues......Page 258
The Body Can Synthesize Only Some Amino Acids......Page 259
Amino Acids Bond to Form a Variety of Peptides......Page 261
Genes Regulate Amino Acid Binding......Page 262
Protein Organization Determines Function......Page 263
Focus Figure 6.6 Protein Synthesis......Page 264
Protein Denaturation Affects Shape and Function......Page 265
Protein Synthesis Can Be Limited by Missing Amino Acids......Page 266
Protein Synthesis Can Be Enhanced by Mutual Supplementation......Page 267
Enzymes in the Small Intestine Break Polypeptides into Single Amino Acids......Page 268
Focus Figure 6.11 Protein Digestion Overview......Page 269
Why Do We Need Proteins?......Page 270
Proteins Help Maintain Acid–Base Balance......Page 271
Proteins Help Maintain a Strong Immune System......Page 272
Proteins Serve as an Energy Source......Page 273
Other Roles of Proteins......Page 274
Nitrogen Balance Is a Method Used to Determine Protein Needs......Page 275
Recommended Dietary Allowance for Protein......Page 276
Can Too Much Dietary Protein Be Harmful?......Page 277
Meal Focus Figure 6.16 Maximizing Healthy Protein Intake......Page 279
Protein: Much More Than Meat!......Page 280
Types of Vegetarian Diets......Page 285
Why Do People Become Vegetarians?......Page 286
What Are the Challenges of a Vegetarian Diet?......Page 287
Protein–Energy Malnutrition Can Lead to Debility and Death......Page 288
Disorders Related to Genetic Abnormalities......Page 290
Study Plan | MasteringNutrition™......Page 292
7 Metabolism: From Food to Life......Page 298
Anabolism and Catabolism Require or Release Energy......Page 299
Energy Stored in Adenosine Triphosphate Fuels the Work of All Body Cells......Page 300
What Chemical Reactions Are Fundamental to Metabolism?......Page 301
In Dehydration Synthesis and Hydrolysis Reactions, Water Reacts with Molecules......Page 302
In Phosphorylation Reactions, Molecules Exchange Phosphate......Page 303
Enzymes Mediate Metabolic Reactions......Page 304
How Is Energy Extracted from Carbohydrates?......Page 305
In Glycolysis, Glucose Is Broken Down into Pyruvate......Page 306
In the Absence of Oxygen, Pyruvate Is Converted to Lactate......Page 307
In the Presence of Oxygen, Pyruvate Is Converted to Acetyl CoA......Page 308
The TCA Cycle Begins with the Entry of Acetyl CoA......Page 309
Oxidative Phosphorylation Captures Energy as ATP......Page 310
Fatty Acids Are Converted to Acetyl CoA......Page 311
Ketones Are a By-Product of Fat Catabolism......Page 314
In Proteolysis, Proteins Are Broken Down to Amino Acids......Page 317
Ammonia Is a By-Product of Protein Catabolism......Page 318
Alcohol Is Metabolized through Oxidation......Page 319
The Oxidation of Alcohol Continues in the Liver......Page 320
The Energy of Dietary Triglycerides Is Stored as Adipose Tissue......Page 322
Gluconeogenesis Is the Synthesis of Glucose......Page 323
The Synthesis of Cholesterol......Page 324
The Synthesis of Nonessential Amino Acids......Page 325
What Hormones Regulate Metabolism?......Page 326
Metabolic Responses to Feeding......Page 327
Focus Figure 7.26a Metabolic Response to Feeding......Page 328
Metabolic Responses to Prolonged Starvation......Page 329
Focus Figure 7.26b Metabolic Response to Fasting......Page 330
Study Plan | MasteringNutrition™......Page 335
7.5 INDEPTH Vitamins and Minerals: Micronutrients with Macro Powers......Page 339
Fat-Soluble Vitamins......Page 340
Water-Soluble Vitamins......Page 341
Same Vitamin, Different Names and Forms......Page 342
Major Minerals......Page 343
Same Mineral, Different Forms......Page 344
What We Eat Differs from What We Absorb......Page 346
Meal Focus Figure 1 Maximizing Micronutrients......Page 347
Are Supplements Healthful Sources of Micronutrients?......Page 348
Can Micronutrients Prevent or Treat Chronic Disease?......Page 349
Do More Essential Micronutrients Exist?......Page 350
8 Nutrients Involved in Energy Metabolism......Page 352
The Body Requires Vitamins and Minerals to Produce Energy......Page 353
Some Micronutrients Assist with Nutrient Transport and Hormone Production......Page 354
Thiamin (Vitamin B1)......Page 355
Riboflavin (Vitamin B2)......Page 357
Niacin......Page 359
How Do Vitamin B6, Folate, and Vitamin B12 Support Energy Metabolism?......Page 361
Vitamin B6 (Pyridoxine)......Page 362
Folate......Page 364
Vitamin B12 (Cobalamin)......Page 367
Pantothenic Acid......Page 370
Choline......Page 371
Iodine......Page 373
Chromium......Page 375
Manganese......Page 377
Does B-Vitamin Intake Influence the Body’s Capacity for Physical Activity?......Page 378
Study Plan | MasteringNutrition™......Page 383
9 Nutrients Involved in Fluid and Electrolyte Balance......Page 388
Body Fluid Is the Liquid Portion of Cells and Tissues......Page 389
Body Fluid Is Composed of Water and Dissolved Substances Called Electrolytes......Page 390
Water Performs Functions Critical to Life......Page 391
Electrolytes Support Many Body Functions......Page 393
Focus Figure 9.5 Fluid and Electrolyte Balance......Page 396
We Gain Fluids through Consumption and Metabolism......Page 397
We Lose Fluids through Urine, Sweat, Evaporation, Exhalation, and Feces......Page 398
How Does the Body Maintain Acid–Base Balance?......Page 399
Our Requirements for Water Are Individualized......Page 401
All Beverages Are Not Created Equal......Page 402
Sodium Is the Body’s Major Extracellular Cation......Page 406
Potassium Is the Body’s Major Intracellular Cation......Page 409
Phosphorus Is the Body’s Major Intracellular Anion......Page 411
Dehydration Develops When Fluid Loss Exceeds Fluid Intake......Page 412
Heat Stroke Is a Medical Emergency......Page 413
A Majority of Americans Have Hypertension or Prehypertension......Page 414
The Role of Medications......Page 415
Electrolyte Imbalances Can Cause Seizures......Page 416
Intake of Sugary Drinks Can Promote Obesity......Page 417
Study Plan | MasteringNutrition™......Page 421
10 Nutrients Involved in Antioxidant Function and Vision......Page 426
Oxidation Is a Chemical Reaction in Which Atoms Lose Electrons......Page 427
Free Radicals Can Destabilize Other Molecules and Damage Cells......Page 428
Antioxidants Work by Stabilizing Free Radicals or Opposing Oxidation......Page 429
There Are Several Forms of Vitamin E......Page 430
How Much Vitamin E Should We Consume?......Page 431
Why Is Vitamin C Critical to Health and Functioning?......Page 433
Vitamin C Helps Synthesize Tissues and Functional Compounds......Page 434
Vitamin C Acts as an Antioxidant and Boosts Absorption of Iron......Page 435
How Much Vitamin C Should We Consume?......Page 436
Selenium Is a Critical Component of the Glutathione Peroxidase Enzyme System......Page 438
Copper, Iron, Zinc, and Manganese Assist in Antioxidant Function......Page 440
Beta-Carotene Is a Provitamin......Page 441
How Much Beta-Carotene Should We Consume?......Page 442
There Are Three Active Forms of Vitamin A......Page 444
Vitamin A Is Essential to Sight......Page 445
Focus Figure 10.15 Vitamin A’s Role in Vision......Page 446
Vitamin A Contributes to Cell Differentiation and Many Other Body Functions......Page 447
How Much Vitamin A Should We Consume?......Page 448
Cancer Is a Group of Diseases Characterized by Cells Growing Out of Control......Page 451
Free Radical Damage Plays a Role in Cardiovascular Disease......Page 455
Study Plan | MasteringNutrition™......Page 461
10.5 INDEPTH Phytochemicals: Another Advantage of Plants......Page 465
How Might Phytochemicals Help Prevent or Treat Disease?......Page 466
What’s the Best “Dose” of Phytochemicals?......Page 469
11 Nutrients Involved in Bone Health......Page 472
The Composition of Bone Provides Strength and Flexibility......Page 473
The Constant Activity of Bone Tissue Promotes Bone Health......Page 474
How Do We Assess Bone Health?......Page 476
Why Is Calcium Critical to Healthy Bone?......Page 477
How Much Calcium Should We Consume?......Page 478
Focus Figure 11.5 Regulation of Blood Calcium?......Page 479
How Does Vitamin D Contribute to Bone Health?......Page 484
How Much Vitamin D Should We Consume?......Page 485
Vitamin K Serves as a Coenzyme Contributing to Bone Health......Page 489
Phosphorus Is Part of the Mineral Complex of Bone......Page 491
Magnesium Builds Bone and Helps Regulate Calcium Balance......Page 492
Fluoride Helps Develop and Maintain Teeth and Bones......Page 494
What Is Osteoporosis, and What Factors Influence the Risk?......Page 496
A Variety of Factors Influence Osteoporosis Risk......Page 497
Certain Treatments Can Slow Bone Loss......Page 500
Study Plan | MasteringNutrition™......Page 505
12 Nutrients Involved in Blood Health and Immunity......Page 510
What Are the Functions and Components of Blood?......Page 511
Iron Transports Oxygen......Page 513
The Body Tightly Regulates Iron Homeostasis......Page 514
How Much Iron Should We Consume?......Page 518
Zinc Has Enzymatic, Structural, and Regulatory Functions......Page 523
Several Factors Influence Zinc Absorption and Transport......Page 524
How Much Zinc Should We Consume?......Page 526
Several Factors Influence Copper Absorption and Transport......Page 527
How Much Copper Should We Consume?......Page 528
Vitamin K Assists in the Synthesis of Clotting Factors......Page 529
Folate Is Essential for the Production of Red Blood Cells......Page 530
Vitamin B12 Is Necessary for the Proper Formation of Red Blood Cells......Page 531
Specific Immune Function Protects against Identified Antigens......Page 533
Essential Fatty Acids Make Signaling Molecules for the Immune System......Page 535
Certain Vitamins and Minerals Are Critical to a Strong Immune Response......Page 536
Study Plan | MasteringNutrition™......Page 539
13 Achieving and Maintaining a Healthful Body Weight......Page 544
What Is a Healthful Body Weight?......Page 545
Determine Your Body Mass Index (BMI)......Page 546
Assess Your Fat Distribution Patterns......Page 548
Energy Expenditure Includes More Than Just Physical Activity......Page 551
Focus Figure 13.5 Energy Balance......Page 552
Research Suggests Limitations of the Energy Balance Equation......Page 556
Genes May Influence Body Weight in Different Ways......Page 558
Physiologic Factors Influence Body Weight......Page 560
Cultural and Economic Factors Affect Food Choices and Body Weight......Page 562
Social Factors Influence Behavior and Body Weight......Page 563
Obesity Is Linked to Chronic Diseases and Premature Death......Page 565
Multiple Factors Contribute to Obesity......Page 566
Focus Figure 13.9 Complexities of the Contributors to Obesity......Page 567
Obesity Does Respond to Diet and Exercise......Page 568
Weight Loss Can Be Enhanced with Prescription Medications......Page 569
Surgery Can Be Used to Treat Morbid Obesity......Page 570
Avoid Fad Diets......Page 572
Many Diets Focus on Macronutrient Composition......Page 573
If You Design Your Own Diet Plan, Include the Three Strategies......Page 574
Meal Focus Figure 13.11 Managing Calorie Intake......Page 577
For Safe and Effective Weight Gain, Choose Nutrient-Dense Foods......Page 579
Amino Acid and Protein Supplements Do Not Increase Muscle Mass......Page 580
Study Plan | MasteringNutrition™......Page 582
13.5 INDEPTH Disordered Eating......Page 587
Influence of Genetic Factors......Page 588
Influence of Family......Page 589
Eating Disorders Are Psychiatric Diagnoses......Page 590
Anorexia Nervosa......Page 591
Bulimia Nervosa......Page 593
Binge-Eating Disorder......Page 594
The Female Athlete Triad......Page 595
Inpatient Nutritional Therapies......Page 596
Talking about Disordered Eating......Page 597
14 Nutrition and Physical Activity: Keys to Good Health......Page 600
Physical Activity Increases Our Fitness......Page 601
Physical Activity Reduces Our Risk for Chronic Diseases......Page 602
Most Americans Are Inactive......Page 603
How Much Physical Activity Is Enough?......Page 604
Identify Your Personal Fitness Goals......Page 605
Make Your Program Varied, Consistent, and Fun!......Page 606
Appropriately Overload Your Body......Page 607
Keep It Simple, Take It Slow......Page 610
What Fuels Physical Activity?......Page 611
The ATP–CP Energy System Uses Creatine Phosphate to Regenerate ATP......Page 612
The Breakdown of Carbohydrates Provides Energy for Both Brief and Long-Term Exercise......Page 613
Focus Figure 14.7 What Fuels Our Activities?......Page 614
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration......Page 616
Amino Acids Are Not Major Sources of Fuel During Exercise......Page 617
Vigorous Exercise Increases Energy Needs......Page 618
Carbohydrate Needs Increase for Many Active People......Page 619
Meal Focus Figure 14.10 Maximizing Carbohydrates to Support Activity......Page 620
Many Athletes Have Increased Protein Needs......Page 624
Dehydration and Heat-Related Illnesses......Page 625
Inadequate Micronutrient Intake Can Diminish Health and Performance......Page 626
Study Plan | MasteringNutrition™......Page 632
15 Food Safety and Technology: Protecting Our Food......Page 638
Reducing Foodborne Illness Is a Challenge......Page 639
What Causes Most Foodborne Illness?......Page 641
Several Types of Microorganisms Contaminate Foods......Page 642
Some Foodborne Illness Is Due to Toxins......Page 645
Certain Conditions Help Microorganisms Multiply in Foods......Page 646
Clean: Wash Your Hands and Kitchen Surfaces Often......Page 647
Chill: Store Foods in the Refrigerator or Freezer......Page 648
Protect Yourself from Toxins in Foods......Page 650
Be Choosy When Eating Out—Close to Home or Far Away......Page 651
How Is Food Spoilage Prevented?......Page 653
Other Food Additives Include Flavorings, Colorings, and Other Agents......Page 654
Are Food Additives Safe?......Page 655
How Is Genetic Modification Used in Food Production?......Page 656
Persistent Organic Pollutants Can Cause Illness......Page 658
Growth Hormones and Antibiotics Are Used in Animals......Page 661
Are Organic Foods Worth the Cost?......Page 662
Organic Foods Are Safer but Not Necessarily More Nutritious......Page 663
Study Plan | MasteringNutrition™......Page 667
16 Food Equity, Sustainability, and Quality: The Challenge of “Good” Food......Page 674
About 795 Million People Worldwide Are Hungry......Page 675
Over 17 Million American Households Are Food Insecure......Page 676
Acute Food Shortages Are Often Caused by Weather Events and Wars......Page 677
Overpopulation Contributes to Chronic Food Shortages......Page 678
Climate Change Threatens Global Food Security......Page 679
Low Energy Intake Promotes Wasting, Stunting, and Mortality......Page 680
Micronutrient Deficiencies Lead to Preventable Diseases......Page 681
Limited Access to Nourishing Food Can Promote Obesity......Page 682
Fetal Undernourishment Can Lead to Adult Obesity......Page 684
Farm Labor Is Dangerous and Poorly Paid......Page 685
Industrial Agriculture Has Increased Food Security but Threatens Our Environment......Page 686
Monopolization of Agriculture Reduces Food Diversity......Page 687
The Food Industry Influences America’s Diet......Page 688
Global, National, and Local Initiatives Increase Access to Nourishing Food......Page 689
Sustainable Agriculture Reduces Environmental Impact and Increases Food Diversity......Page 690
Business and Philanthropic Initiatives Are Promoting “Good” Food......Page 691
Purchase Fair Trade Goods......Page 692
Choose Foods That Are Healthful for You and the Environment......Page 693
Study Plan | MasteringNutrition™......Page 696
17 Nutrition Through the Life Cycle: Pregnancy and the First Year of Life......Page 702
Why Is Nutrition Important Before Conception?......Page 703
The First Trimester Is Characterized by Cell Multiplication and Tissue Differentiation......Page 704
During the Second and Third Trimesters, Most Growth Occurs......Page 706
Appropriate Weight Gain Is Essential......Page 708
Macronutrients Provide Energy and Build Tissues......Page 710
Micronutrients Support Increased Energy Needs and Tissue Growth......Page 712
Fluid Needs of Pregnant Women Increase......Page 716
Some Disorders of Pregnancy Are Related to Nutrition......Page 717
A Careful Vegetarian Diet Is Safe During Pregnancy......Page 721
Exercise Is Recommended for Most Pregnant Women......Page 722
Many Substances Can Harm the Fetus......Page 723
How Does Nutrition Support Lactation?......Page 725
Lactation Is Maintained by Hormones and Infant Suckling......Page 726
Breastfeeding Women Have High Nutrient Needs......Page 727
Breast Milk Is Nutritionally Superior to Infant Formula......Page 729
Breastfeeding Has Many Other Benefits for the Infant and Mother......Page 730
Physical, Social, and Emotional Concerns Can Make Breastfeeding Challenging......Page 732
Nutrition Fuels Infant Growth and Activity......Page 734
Infants Have Unique Nutrient Needs......Page 735
Infant Formula Is a Nutritious Alternative to Breast Milk......Page 737
Infants Begin to Need Solid Foods Around 6 Months of Age......Page 739
Some Infants Develop Disorders or Distress Related to Food and Feeding......Page 741
Study Plan | MasteringNutrition™......Page 747
18 Nutrition Through the Life Cycle: Childhood and Adolescence......Page 754
As Activity Expands, More Energy Is Needed......Page 755
Toddlers’ Micronutrient Needs Increase......Page 756
What Are Some Common Nutrition-Related Concerns of Toddlerhood?......Page 758
Food Choices Should Be Appropriate, Nutritious, and Fun......Page 759
Vegetarian Diets Should Be Planned with Care......Page 761
Childhood Growth and Activity Boosts Energy-Nutrient Needs......Page 762
Micronutrient Recommendations for Children Increase......Page 763
Children Need Five to Eight Cups of Fluid per Day......Page 764
Parents Can Model Nutritious Food Choices......Page 766
Millions of American Children Experience Food Insecurity and Hunger......Page 767
School Attendance Can Boost Children’s Access to Nourishing Foods......Page 768
Adolescence Is a Period of Dramatic Change......Page 771
Adolescents’ Nutrient Needs Reflect Their Rapid Growth......Page 772
Most Adolescents Choose Their Own Foods......Page 773
Adolescent Acne Is Not Known to Be Linked to Diet......Page 774
What Makes Pediatric Obesity Harmful, and Why Does It Occur?......Page 776
Pediatric Obesity Is Multifactorial......Page 777
A Healthful Diet Can Help Prevent Pediatric Obesity......Page 778
An Active Lifestyle Can Help Prevent Pediatric Obesity......Page 779
Pediatric Obesity Does Respond to Treatment......Page 781
Study Plan | MasteringNutrition™......Page 784
19 Nutrition Through the Life Cycle: The Later Years......Page 790
The American Population Is Aging......Page 791
Two Theories Attempt to Explain Aging......Page 792
Some Lifestyle Factors Accelerate Aging......Page 794
Gastrointestinal Function Changes......Page 795
Body Composition Changes......Page 796
Changes in Tissues and Organs Reduce Functioning......Page 797
Older Adults Have Lower Energy Needs......Page 799
Macronutrient Recommendations Are Similar for Adults of All Ages......Page 800
Some Micronutrient Recommendations Vary for Older Adults......Page 801
Fluid Recommendations Are the Same for All Adults......Page 803
Both Obesity and Underweight Are Serious Concerns......Page 805
Millions of Older Adults Have Osteoporosis or Osteoarthritis......Page 806
Dental Health Is Important for Adequate Nutrition......Page 807
Age-Related Cognitive Impairment Is Not Inevitable......Page 808
Interactions between Medications and Nutrition Can Be Harmful......Page 809
Food Insecurity Affects over 4 Million Older Americans......Page 811
Community Services Can Help Meet the Nutritional Needs of Older Adults......Page 812
Study Plan | MasteringNutrition™......Page 816
Appendices......Page 821
A Metabolism Pathways and Biochemical Structures......Page 822
B Chemistry Review......Page 840
C Anatomy and Physiology Review......Page 852
D Calculations and Conversions......Page 870
E Foods Containing Caffeine......Page 874
F Stature-for-Age Charts......Page 878
References......Page 880
Answers to Review Questions......Page 900
Glossary......Page 928
Index......Page 940
Credits......Page 972