The bestselling UNDERSTANDING NUTRITION makes the science of nutrition meaningful and memorable. Updated with the latest available research and the new 2015-2020 Dietary Guidelines, the 15th Edition emphasizes active learning and prepares students for their future careers. Authors Whitney and Rolfes draw readers into the study of nutrition with a lively and approachable writing style--dispelling students' existing misconceptions and empowering them to make better nutrition choices and enact lasting behavior change.
1. An Overview of Nutrition
Highlight 1: Nutrition Information and Misinformation
2. Planning a Healthy Diet
Highlight 2: Vegetarian Diets
3. Digestion, Absorption and Transport
Highlight 3: Common Digestive Problems
4. The Carbohydrates: Sugars, Starches and Fibers
Highlight 4: Carbs, kCalories and Controversies
5. The Lipids: Triglycerides, Phospholipids and Sterols
Highlight 5: High-Fat Foods -- Friend or Foe?
6. Protein: Amino Acids
Highlight 6: Nutritional Genomics
7. Energy Metabolism
Highlight 7: Alcohol in the Body
8. Energy Balance and Body Composition
Highlight 8: Eating Disorders
9. Weight Management: Overweight, Obesity and Underweight
Highlight 9: The Latest and Greatest Weight-Loss Diet -- Again
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Highlight 10: Vitamin and Mineral Supplements
11. The Fat-Soluble Vitamins, A, D, E and K
Highlight 11: Antioxidant Nutrients in Disease Prevention
12. Water and the Major Minerals
Highlight 12: Osteoporosis and Calcium
13. The Trace Minerals
Highlight 13: Phytochemicals and Functional Foods
14. Fitness: Physical Activity, Nutrients and Body Adaptations
Highlight 14: Supplements as Ergogenic Aids
15. Life Cycle Nutrition: Pregnancy and Lactation
Highlight 15: Fetal Alcohol Syndrome
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
17. Life Cycle Nutrition: Adulthood and the Later Years
Highlight 17: Nutrient-Drug Interactions
18. Diet and Health
Highlight 18: Complementary and Alternative Medicine
19. Consumer Concerns About Foods and Water
Highlight 19: Food Biotechnology
20. Hunger and the Global Environment
Highlight 20: Environmentally Friendly Food Choices
