Nutrition for Healthy Living, 2nd Edition [PDF]

Summary
of Nutrition for Healthy Living, 2nd Edition

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Animations Animations of key nutrition concepts will help you visualize and comprehend authoritative concepts.  vitamin e animations even include quiz questions to help ensure that you are retaining the data. Electronic Books GO GREEN ! Green. .. it ’ randomness on everybody ’ s minds these days. It ’ s not only about saving trees ; it ’ mho besides about saving money. At 55 % of the Go Green. bookshop price, McGraw-Hill eBooks are an eco-friendly Save Green. and cost-saving alternate to the traditional photographic print textbook. McGraw-Hill So, you do some good for the environment. .. and you do eBooks. some adept for your wallet. Visit www.mhhe.com/ebooks for details. Schiff page i_REV2.indd 1 2/22/10 1:58 PM

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TM NUTRITION FOR HEALTHY LIVING, SECOND EDITION Published by McGraw-Hill, a business unit of The McGraw-Hill Companies, Inc., 1221 Avenue of the Americas, New York, NY 10020. copyright 2011 by The McGraw-Hill Companies, Inc. © All rights reserved. previous version 2009. No depart of this publication may be reproduced or © distributed in any form or by any means, or stored in a database or recovery organization, without the anterior written accept of The McGraw-Hill Companies, Inc., including, but not limited to, in any network or other electronic memory or transmittance, or broadcast for distance determine. Some ancillaries, including electronic and print components, may not be available to customers outside the United States. This book is printed on acid-free newspaper. 1 2 3 4 5 6 7 8 9 0 DOW/DOW 1 0 9 8 7 6 5 4 3 2 1 0 ISBN 978–0–07–352273–9 MHID 0–07–352273–2 Vice President, Editor-in-Chief : Marty Lange Vice President, EDP : Kimberly Meriwether David Director of Development : Kristine Tibbetts Executive Editor : Colin H. Wheatley Senior Developmental Editor : Lynne M. Meyers Marketing Manager : Amy L. Reed Senior Project Manager : April R. Southwood Senior Production Supervisor : Sherry L. Kane Senior Media Project Manager : Tammy Juran Designer : Michelle D. Whitaker Cover/Interior Designer : Greg Nettles/Squarecrow Design ( USE ) Cover trope : StockFood Munich ; Feig/Hauer © Senior Photo Research Coordinator : John C. Leland Photo Research : Jerry Marshall/pictureresearching.com Art Studio : electronic Publishing Services Inc., NYC Compositor : electronic Publishing Services Inc., NYC Typeface : 10/12 Giovanni Printer : R. R. Donnelley All credits appearing on page or at the end of the book are considered to be an extension of the copyright page. Library of Congress Cataloging-in-Publication Data Schiff, Wendy. nutrition for healthy exist / Wendy J. Schiff. — 2nd erectile dysfunction. p. centimeter. Includes bibliographic references and index. ISBN 978 –0–07–352273–9 — ISBN 0–07–352273–2 ( hard imitate : alk. paper ) 1. Human nutrition—Textbooks. I. Title. QP141.S3435 2011 612.3—dc22 2009051792 www.mhhe.com sch22732_fm_i-xxxi.indd four 2/10/10 8:55:27 prime minister
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To my beget and late founder. sch22732_fm_i-xxxi.indd v 2/10/10 8:55:27 phase modulation
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Meet the Author W endy J. Schif, M.S., R.D. received her B.S. in biological health/medical dietetics and M.S. in human nutrition from The Pennsylvania State University. She has taught introductory food and nutrition courses at the University of Missouri–Columbia adenine well as nutriment, homo biology, and personal health courses at St. Louis Community College–Meramec. She has worked as a public health dietician at the Allegheny County Health Department ( Pittsburgh, Pennsylvania ) and State Food and Nutrition Specialist for Missouri Extension at Lincoln University in Jef erson City, Missouri. In addition to authoring Nutrition for Healthy Living, Wendy has coauthored a college-level personal health textbook and authored many other nutrition-related educational materials. She is a read dietician and a penis of the American Dietetic Association. vi sch22732_fm_i-xxxi.indd six 2/10/10 8:55:27 autopsy
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abbreviated Contents 1 The Basics of Nutrition 2 2 Evaluating Nutrition Information 30 3 Planning Nutritious Diets 58 4 body Basics 92 5 Carbohydrates 122 6 Fats and other Lipids 156 7 Proteins 200 8 Vitamins 240 9 Water and Minerals 296 10 Energy Balance and Weight Control 350 11 nutriment for Physically Active Lifestyles 400 12 Food Safety Concerns 432 13 nutrition for a Lifetime 466 A ppendix A English-Metric Conversions and Metric-to-Household Units A-3 seven sch22732_fm_i-xxxi.indd six 2/10/10 8:55:28 promethium
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eight Brief Contents Appendix B Canada ’ s Food Guide A-5 Appendix C Daily Values Table A-17 Appendix D Energy Metabolism A-19 Appendix E Amino Acids A-23 Appendix F Vitamins Involved in Energy Metabolism A-25 Appendix G Body Mass Index-for-Age Percentiles A-27 A ppendix H Answers to Concept Checkpoint Questions and Practice Test Questions A-29 Appendix I References A-43 Glossary G-1 Credits C-1 Index I-1 sch22732_fm_i-xxxi.indd six 2/10/10 8:55:29 autopsy
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Contents Preface xv Concept 9 : malnutrition Includes Undernutrition Textbook Tour sixteen adenine well a s Over nutriment 18 Concept 10 : nutrition Is a Dynamic Science 18 Chapter 1 Highlight : malnutrition : A Worldwide 1 The Basics of Nutrition 2 Concern 19 Summary 23 Recipes for Healthy Living 25 Chapter Learning Outcomes 2 Personal Dietary Analysis 27 Quiz Yourself 3 Critical Thinking 27 1.1 nutriment : The Basics 4 Practice Test 28 What Is an necessity Nutrient ? 5 Answers to Quiz Yourself 29 dietary Supplements 6 1.2 Factors That Inf uence Your Health 8 Our Changing Eating Habits 9 Evaluating Nutrition Healthy People 9 2 information 30 1.3 Metrics for Nutrition 10 Metrics Basics 11 chapter Learning Outcomes 30 Macronutrients and Micronutrients 11 Quiz Yourself 31 1.4 Key Nutrition Concepts 12 2.1 Understanding the Scientif c Method 33 Concept 1 : Most naturally Occurring Foods Are Laboratory Experiments 34 Mixtures of Nutrients 12 Human Research : epidemiologic Studies 34 Concept 2 : remainder and Variety Can Help Ensure Elements of an experimental Epidemiological the Nutritional Adequacy of a Diet 12 Study 37 Concept 3 : There Are No “ Good ” or “ Bad ” Foods 13 Confusion and Conf ict 41 Concept 4 : love Eating All Foods in Moderation 15 2.2 nutriment data : fact or fiction 42 Concept 5 : For Each Nutrient, There Is a roll Be Skeptical of Claims 42 of Safe Intake 15 Ask Questions 44 Concept 6 : food Is the Best reference of Nutrients Look for Red Flags 45 and Phytochemicals 16 Using the Internet Wisely 46 Concept 7 : There Is No “ One Size Fits All ” Approach 2.3 reliable nutriment Experts 48 to Planning a Nutritionally Adequate Diet 17 Becoming a Registered Dietitian 48 C oncept 8 : Foods and the Nutrients They Contain chapter 2 highlight : What Are Dietary Are not Cure-Alls 17 Supplements ? 49 summary 53 Recipes for Healthy Living 55 Critical Thinking 56 Practice Test 56 Answers to Quiz Yourself 57 nine sch22732_fm_i-xxxi.indd nine 2/10/10 8:55:29 promethium

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