Wardlaw’s Contemporary Nutrition Updated with 2015-2020 Dietary Guidelines (10th edition)

$19.99

Download Wardlaw’s Contemporary Nutrition Updated with 2015-2020 Dietary Guidelines (10th edition) written by Angela Smith, Anne Collene in PDF format. This book is under the category Health and bearing the isbn/isbn13 number 0078021375 / 1259918327/9780078021374 / 9781259918322. You may reffer the table below for additional details of the book.

SKU: 351b33587c5f Category: Tags: ,

Specifications

book-author

Angela Smith, Anne Collene

publisher

McGraw-Hill Higher Education; 10th edition revised

file-type

PDF

pages

768 pages

language

English

asin

B00VF62H4U / B01HU6XOTU

isbn10

0078021375 / 1259918327

isbn13

9780078021374 / 9781259918322


Book Description

Wardlaw’s Contemporary Nutrition 10th edition (PDF) revised with updated with 2015-2020 dietary guidelines for Americans is a complete and balanced resource for nutrition information written at a level non-science majors can understand. Current research is at the core of the 10th edition; with revised statistics; incorporation of new results of clinical trials; and updated recommendations. This etextbook provides students who lack a strong science background the ideal balance of practical consumer-oriented knowledge and reliable nutrition information. Always looking to make the content relevant to learners; the best-selling authors highlight medications; health conditions; food products; and supplements that students or members of their families may be using. With their friendly writing style and conversational tone; the authors act as the student’s personal guide to dispelling common misconceptions and myths; and to gaining a solid foundation for making informed nutrition choices.

NOTE: This 10th edition is revised and updated with 2015-2020 Dietary Guidelines for Americans. No online access codes are included with this purchase. Only Wardlaw’s Contemporary Nutrition 10th edition (PDF) updated is included.

Additional information

book-author

Angela Smith, Anne Collene

publisher

McGraw-Hill Higher Education; 10th edition revised

file-type

PDF

pages

768 pages

language

English

asin

B00VF62H4U / B01HU6XOTU

isbn10

0078021375 / 1259918327

isbn13

9780078021374 / 9781259918322

Table of contents


Table of contents :
Cover
Brief Contents
WARDLAW’S CONTEMPORARY NUTRITION
About the Authors
Acknowledgements
Personalized, Adaptive Learning
Connect Improves Performance
Connecting Students to Today’s Nutrition
Connecting with a Personal Focus
Connecting with the Latest Updates
Contents
Part One Nutrition: A Key to Health
Chapter 1 Nutrition, Food Choices, and Health
1.1 Why Do You Choose the Food You Eat?
1.2 How Is Nutrition Connected to Good Health?
1.3 What Are the Classes and Sources of Nutrients?
1.4 What Math Concepts Will Aid Your Study of Nutrition?
1.5 How Do We Know What We Know About Nutrition?
1.6 What Is the Current State of the North American Diet and Health?
1.7 What Can You Expect from Good Nutrition and a Healthy Lifestyle?
Nutrition and Your Health: Eating Well in College
Case Study: Typical College Student
Chapter 2 Guidelines for Designing a Healthy Diet
2.1 A Food Philosophy That Works
2.2 Dietary and Physical Activity Guidelines
2.3 MyPlate„A Menu-Planning Tool
2.4 States of Nutritional Health
2.5 Measuring Your Nutritional State
2.6 Specific Nutrient Standards and Recommendations
2.7 Evaluating Nutrition Information
Nutrition and Your Health: Food Labels and Diet Planning
Case Study: Using the Nutrition Facts Label to Make Food Choices
Chapter 3 The Human Body: A Nutrition Perspective
3.1 NutritionÍs Role in Human Physiology
3.2 The Cell: Structure, Function, and Metabolism
3.3 Body Systems
3.4 Cardiovascular System and Lymphatic System
3.5 Urinary System
3.6 Nervous System
3.7 Endocrine System
3.8 Immune System
3.9 Digestive System
3.10 Nutrient Storage Capabilities
3.11 Nutrition and Genetics
Nutrition and Your Health: Common Problems with Digestion
Case Study: Gastroesophageal Reflux Disease
Part Two Energy Nutrients and Energy Balance
Chapter 4 Carbohydrates
4.1 Carbohydrates„Our Most Important Energy Source
4.2 Forms of Carbohydrates
4.3 Carbohydrates in Foods
4.4 Making Carbohydrates Available for Body Use
Case Study: Problems with Milk Intake
4.5 Putting Carbohydrates to Work in the Body
4.6 Carbohydrate Needs
Nutrition and Your Health: Diabetes„When Blood Glucose Regulation Fails
Chapter 5 Lipids
5.1 Lipids: Common Properties
5.2 Lipids: Triglycerides, Phospholipids, and Sterols
5.3 Fats and Oils in Foods
5.4 Making Lipids Available for Body Use
5.5 Carrying Lipids in the Bloodstream
5.6 Broader Roles for Lipids in the Body
5.7 Recommendations for Fat Intake
Case Study: Planning a Heart-Healthy Diet
Nutrition and Your Health: Lipids and Cardiovascular Disease
Chapter 6 Proteins
6.1 Amino Acids„Building Blocks of Proteins
6.2 Protein Synthesis and Organization
6.3 Protein in Foods
6.4 Protein Digestion and Absorption
6.5 Putting Proteins to Work in the Body
6.6 Protein Needs
6.7 Does Eating a High-Protein Diet Harm You?
6.8 Protein_Calorie Malnutrition
Nutrition and Your Health: Vegetarian and Plant-Based Diets
Case Study: Planning a Vegetarian Diet
Chapter 7 Energy Balance and Weight Control
7.1 Energy Balance
7.2 Determination of Energy Use by the Body
7.3 Assessing Healthy Body Weight
7.4 Why Some People Are Obese„Nature Versus Nurture
7.5 Treatment of Overweight and Obesity
7.6 Control of Calorie Intake is Essential for Weight Management
7.7 Regular Physical Activity Promotes Weight Loss and Maintenance of a Healthy Weight
7.8 Behavior Modification Strategies for Weight Management
7.9 Professional Help for Weight Loss
7.10 Treatment of Underweight
Nutrition and Your Health: Popular Diets„Cause for Concern
Case Study: Choosing a Weight-Loss Program
Part Three Vitamins, Minerals, and Water
Chapter 8 Vitamins
8.1 Vitamins: Vital Dietary Components
8.2 Vitamin A (Retinoids) and Carotenoids
8.3 Vitamin D (Calciferol or Calcitriol)
8.4 Vitamin E (Tocopherols)
8.5 Vitamin K (Quinone)
8.6 The Water-Soluble Vitamins and Choline
8.7 Thiamin (Vitamin B-1)
8.8 Riboflavin (Vitamin B-2)
8.9 Niacin (Vitamin B-3)
8.10 Vitamin B-6 (Pyridoxine)
8.11 Pantothenic Acid (Vitamin B-5) and Biotin (Vitamin B-7)
8.12 Folate (Vitamin B-9)
8.13 Vitamin B-12 (Cobalamin or Cyanocobalamin)
8.14 Vitamin C (Ascorbic Acid)
8.15 Choline and Other Vitamin-Like Compounds
8.16 Dietary Supplements„Who Needs Them?
Case Study: Getting the Most Nutrition from Your Food
Nutrition and Your Health: Nutrition and Cancer
Chapter 9 Water and Minerals
9.1 Water
9.2 Minerals: Essential Elements for Health
9.3 Sodium (Na)
9.4 Potassium (K)
9.5 Chloride (Cl)
9.6 Calcium (Ca)
Case Study: Worried About Grandma
9.7 Phosphorus (P)
9.8 Magnesium (Mg)
9.9 Iron (Fe)
9.10 Zinc (Zn)
9.11 Selenium (Se)
9.12 Iodide (I)
9.13 Copper (Cu)
9.14 Fluoride (F)
9.15 Chromium (Cr)
9.16 Other Trace Minerals
Nutrition and Your Health: Minerals and Hypertension
Case Study: Focus on the Positive
Part Four Nutrition: Beyond the Nutrients
Chapter 10 Nutrition: Fitness and Sports
10.1 An Introduction to Physical Fitness
10.2 Achieving and Maintaining Physical Fitness
10.3 Energy Sources for Exercising Muscles
10.4 Tailoring Nutrient Recommendations for Athletes
10.5 Specialized Advice for Endurance, Strength, and Power Athletes
Case Study: Planning a Training Diet
Nutrition and Your Health: Ergogenic Aids and Athletic Performance
Chapter 11 Eating Disorders
11.1 From Ordered to Disordered Eating Habits
11.2 Anorexia Nervosa
Case Study: Eating Disorders„Steps to Recovery
11.3 Bulimia Nervosa
11.4 Binge-Eating Disorder
11.5 Other Eating Disorders
11.6 Additional Disordered Eating Patterns
11.7 Prevention of Eating Disorders
Nutrition and Your Health: Eating Disorder Reflections
Chapter 12 Undernutrition Throughout the World
12.1 World Hunger: A Crisis of Nutrition Security
12.2 Undernutrition in the United States
12.3 Undernutrition in the Developing World
12.4 Reducing Undernutrition in the Developing World
Nutrition and Your Health: Undernutrition at Critical Life Stages
Case Study: Undernutrition During Childhood
Chapter 13 Safety of Our Food Supply
13.1 Food Safety: Setting the Stage
13.2 Food Preservation„Past, Present, and Future
13.3 Foodborne Illness Caused by Microorganisms
13.4 Food Additives
13.5 Substances That Occur Naturally in Foods and Can Cause Illness
13.6 Environmental Contaminants in Food
13.7 Food Production Choices
Nutrition and Your Health: Preventing Foodborne Illness
Case Study: Preventing Foodborne Illness at Gatherings
Part Five Nutrition: A Focus on Life Stages
Chapter 14 Nutrition During Pregnancy and Breastfeeding
14.1 Nutrition and Fertility
14.2 Prenatal Growth and Development
14.3 Success in Pregnancy
14.4 Increased Nutrient Needs to Support Pregnancy
Case Study: Preparing for Pregnancy
14.5 Food Plan for Pregnant Women
14.6 Physiological Changes of Concern During Pregnancy
14.7 Breastfeeding
Nutrition and Your Health: Preventing Birth Defects
Chapter 15 Nutrition from Infancy Through Adolescence
15.1 Assessing Growth
15.2 Infant Nutritional Needs
15.3 Guidelines for Infant Feeding
Case Study: Undernutrition During Infancy
15.4 Toddlers and Preschool Children: Nutrition Concerns
15.5 School-Age Children: Nutrition Concerns
15.6 Teenage Years: Nutrition Concerns
Nutrition and Your Health: Food Allergies and Intolerances
Chapter 16 Nutrition During Adulthood
16.1 The Graying of North America
16.2 Nutrient Needs During Adulthood
16.3 Physiological Factors Related to Nutritional Status of Adults
16.4 Psychosocial Factors Related to Nutritional Status of Adults
16.5 Ensuring a Healthful Diet for the Adult Years
Case Study: Dietary Assistance for an Older Adult
Nutrition and Your Health: Nutrition Implications of Alcohol Consumption
Appendix A Daily Values Used on Food Labels
Appendix B Diabetes Menu-Planning Tools
Appendix C Dietary Intake and Energy Expenditure Assessment
Appendix D Chemical Structures Important in Nutrition
Appendix E Sources of Nutrition Information
Appendix F English-Metric Conversions and Metric Units
Glossary
Photo Credits
Index

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