Contemporary nutrition : a functional approach / Gordon M. Wardlaw, PhD., Formerly of Department of Human Nutrition, College of Education and Human Ecology, the Ohio State University, Anne M. Smith, Ph. D., R.D., L.D., Department of Human Sciences, College of Education and Human Ecology, the Ohio State University, Angela L. Collene, M.S., R.D., L.D., Nursing Program, Ohio Northern University.

Includes bibliographical references and index.

Machine generated contents note: pt. One Nutrition: A Key to Health -- ch. 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 -- ch. 2 Guidelines for Designing a Healthy Diet -- 2.1. 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 -- ch. 3 Human Body: A Nutrition Perspective -- 3.1. Nutrition's Role in Human Physiology -- 3.2. 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 -- pt. Two Energy Nutrients and Energy Balance -- ch. 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 -- ch. 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 -- ch. 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 -- ch. 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 -- The Main Key to Weight Loss and Weight Maintenance -- 7.7. Regular Physical Activity -- A Second Key to Weight Loss and Especially Important for Later Weight Maintenance -- 7.8. Behavior Modification -- A Third Strategy for Weight Loss and 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 -- pt. Three Vitamins, Minerals, and Water -- ch. 8 Overview of The Micronutrients -- 8.1. Vitamins: Vital Dietary Components -- 8.2. Minerals: Essential Elements For Health -- Case Study: Getting the Most Nutrition from Your Food -- 8.3. Functional Roles of Micronutrients -- Nutrition and Your Health: Dietary Supplements -- Who Needs Them? -- ch. 9 Nutrients Involved in Fluid and Electrolyte Balance -- 9.1. Water: Essential to Human Life -- 9.2. Water Balancing Act -- 9.3. Electrolytes Regulate Fluid Balance -- 9.4. Electrolytes are Essential for Nerve Impulse Transmission -- 9.5. Electrolytes Maintain Acid-Base Balance -- 9.6. Sodium (Na) -- 9.7. Potassium (K) -- 9.8. Chloride (Cl) -- Nutrition and Your Health: Minerals and Hypertension -- Case Study: Focus on the Positive -- ch. 10 Nutrients and Phytochemicals That Function as Antioxidants -- 10.1. Oxidation and Reduction -- 10.2. Defense Against Free Radicals -- 10.3. Vitamin E (Tocopherols) -- 10.4. Vitamin C (Ascorbic Acid) -- 10.5. Carotenoids -- 10.6. Other Phytochemicals -- 10.7. Selenium (Se) -- Case Study: Choosing a Dietary Supplement -- Nutrition and Your Health: Nutrition and Cancer -- ch. 11 Nutrients Involved in Bone Health -- 11.1. Bone Physiology -- 11.2. Factors That Influence Bone Health -- 11.3. Calcium (Ca) -- 11.4. Phosphorus (P) -- 11.5. Vitamin D (Calciferol or Calcitriol) -- 11.6. Magnesium (Mg) -- 11.7. Fluoride (F) -- 11.8. Other Nutrients Involved in Bone Health -- 11.9. Osteoporosis -- Case Study: Worried About Grandma -- 11.10. Bone Health Assessment -- Nutrition and Your Health: Bone Health Without Dairy -- ch. 12 Micronutrient Function in Energy Metabolism -- 12.1. Roles of B Vitamins in Energy Metabolism -- 12.2. Thiamin (Vitamin B-1) -- 12.3. Riboflavin (Vitamin B-2) -- Case Study: Deficiency from a Vegan and Gluten-Free Diet? -- 12.4. Niacin (Vitamin B-3) -- 12.5. Pantothenic Acid (Vitamin B-5) -- 12.6. Vitamin B-6 (Pyridoxine) -- 12.7. Biotin (Vitamin B-7) -- 12.8. Iodide (I) -- 12.9. Chromium (Cr) -- 12.10. Other Trace Minerals Involved in Energy Metabolism -- Nutrition and Your Health: Choline: The Newest Vitamin? -- ch. 13 Nutrients That Support Blood Health and Immunity -- 13.1. Blood -- 13.2. Nutrients That Are Necessary for Hemostasis -- 13.3. Nutrients Involved in Erythropoiesis -- Case Study: Anemia -- 13.4. Immune System -- 13.5. Nutrients That Support the Immune Response -- Nutrition and Your Health: Probiotics and the Immune System -- pt. Four Nutrition: Beyond the Nutrients -- ch. 14 Nutrition: Fitness and Sports -- 14.1. Introduction to Physical Fitness -- 14.2. Achieving and Maintaining Physical Fitness -- 14.3. Energy Sources for Exercising Muscles -- 14.4. Tailoring Nutrient Recommendations for Athletes -- 14.5. Specialized Advice for Endurance, Strength, and Power Athletes -- Case Study: Planning a Training Diet -- Nutrition and Your Health: Ergogenic Aids and Athletic Performance -- ch. 15 Eating Disorders -- 15.1. From Ordered to Disordered Eating Habits -- 15.2. Anorexia Nervosa -- Case Study: Eating Disorders -- Steps to Recovery -- 15.3. Bulimia Nervosa -- 15.4. Binge-Eating Disorder -- 15.5. Other Eating Disorders -- 15.6. Additional Disordered Eating Patterns -- 15.7. Prevention of Eating Disorders -- Nutrition and Your Health: Eating Disorder Reflections -- ch. 16 Undernutrition Throughout the World -- 16.1. World Hunger: A Crisis of Nutrition Security -- 16.2. Undernutrition in the United States -- 16.3. Undernutrition in the Developing World -- 16.4. Reducing Undernutrition in the Developing World -- Nutrition and Your Health: Undernutrition at Critical Life Stages -- Case Study: Undernutrition During Childhood -- ch. 17 Safety of Our Food Supply -- 17.1. Food Safety: Setting the Stage -- 17.2. Food Preservation -- Past, Present, and Future -- 17.3. Foodborne Illness Caused by Microorganisms -- 17.4. Food Additives -- 17.5. Substances That Occur Naturally in Foods and Can Cause Illness -- 17.6. Environmental Contaminants in Food -- 17.7. Food Production Choices -- Nutrition and Your Health: Preventing Foodborne Illness -- Case Study: Preventing Foodborne Illness at Gatherings -- pt. Five Nutrition: A Focus on Life Stages -- ch. 18 Nutrition During Pregnancy and Breastfeeding -- 18.1. Nutrition and Fertility -- 18.2. Prenatal Growth and Development -- 18.3. Success in Pregnancy -- 18.4. Increased Nutrient Needs to Support Pregnancy -- Case Study: Preparing for Pregnancy -- 18.5. Food Plan for Pregnant Women -- 18.6. Physiological Changes of Concern During Pregnancy -- 18.7. Breastfeeding -- Nutrition and Your Health: Preventing Birth Defects -- ch. 19 Nutrition from Infancy Through Adolescence -- 19.1. Assessing Growth -- 19.2. Infant Nutritional Needs -- 19.3. Guidelines for Infant Feeding -- Case Study: Undernutrition During Infancy -- 19.4. Toddlers and Preschool Children: Nutrition Concerns -- 19.5. School-Age Children: Nutrition Concerns -- 19.6. Teenage Years: Nutrition Concerns -- Nutrition and Your Health: Food Allergies and Intolerances -- ch. 20 Nutrition During Adulthood -- 20.1. Graying of North America -- 20.2. Nutrient Needs During Adulthood -- 20.3. Physiological Factors Related to Nutritional Status of Adults -- 20.4. Psychosocial Factors Related to Nutritional Status of Adults -- 20.5. 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.