Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines
, by Pope, Jamie; Nizielski, Steven; McCook, Alison
- ISBN: 9781464152887 | 1464152888
- Cover: Paperback
- Copyright: 3/17/2016
Learn the basic concepts of nutrition through real stories about real people. Written by a team of experts in their fields, Scientific American Nutrition for a Changing World with 2015 Dietary Guidelines takes a contemporary approach to nutrition science for a more engaging read.
JAMIE POPE, M.S., R.D., has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, heart disease prevention. Since 2000, she has been Instructor of Nutrition in the School of Nursing. In addition to her current work on Nutrition for a Changing World, Jamie co-authored several best-selling books, including The T-Factor Fat Gram Counter, and is author of The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and its application to their personal and professional lives. Jamie is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie served for over a decade as nutrition consultant for Smart Balance, Inc. Steven Nizielski, M.S., Ph.D., earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and grey wolves before entering graduate school. He earned his masters and doctorate degrees at the University of Minnesota in nutrition with an emphasis in biochemistry. He is currently an associate professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, public health, advanced metabolism, and sports nutrition courses. His current research seeks to identify cellular adaptations in adipose tissue in response to aging and endurance training. Steve is a fellow of The Obesity Society, and a member of the American Society for Nutrition (ASN) and of the American Physiological Society (APS). He is an avid competitive cyclist, and also enjoys cross-country skiing, hiking, and camping. Alison McCook has been a science writer and editor for more than 15 years, crafting materials for both general and professional audiences. Her work spans topics ranging from health to molecular mechanisms, and has appeared in well-known publications such as Reuters, Nature, Discover, Scientific American, Popular Science, and The Lancet.Alison has held staff positions at Reuters and Nature and most recently, she was the Deputy Editor of The Scientist, overseeing the entire editorial team. During her tenure, the magazine won two consecutive Magazine of the Year awards, across all categories, from the American Society of Business Publication Editors. Alison resides in Philadelphia, Pennsylvania.
1. THE SCIENCE AND SCOPE OF NUTRITION
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes.Introducing the science of nutrition Food provides nutrients and energy What is malnutrition? Nutrient intake recommendations Nutrition science in action Credible sources of nutrition information Health goals for Americans Assessing the North American diet 2. HEALTHY DIETS
FROM DESERTS TO OASIS
Are "food deserts" preventing millions of Americans from eating well? Healthy diets feature variety, balance, adequacy, and moderation Understanding the nutrient density and energy density of foods Limit these: solid fats and added sugars (SoFAS) The Dietary Guidelines for Americans Global nutrition Understanding the labeling on food Future food labels 3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS
A GUT FEELING
Is gluten really all that bad? Overview of the digestive process Overview of mechanical and chemical digestion The role of bacteria in the gastrointestinal tract Digestive disorders 4. CARBOHYDRATES
"WHOLE GRAIN" HYPE
Can science help us navigate the perils of the cereal aisle? What is a carbohydrate? Structure and function of carbohydrates Sources of carbohydrates Digestion of carbohydrates Added sugars Understanding fiber Carbohydrate intake recommendations Unique Chapter
5. NUTRITION AND DIABETES
MEDICAL MIRACLES
Nearly 100 years ago, a discovery revolutionized
medicine and saved millions of children as a result. What is diabetes mellitus? Type 2 diabetes Diabetes on the rise Diabetes treatment and prevention Chapters 6 and 7 work together to explore the science of lipids and lipids in health and disease.
6. LIPIDS
THE SKINNY ON FAT
How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal. Overview of the lipids Lipid digestion and absorption Lipoprotein transport Essential fatty acids Trans fats and fat substitutes Current fat intake and recommendations Knowledge of omega-3 fatty acids is growing 7. LIPIDS IN HEALTH AND DISEASE
DEATH IN BOGALUSA
From tragic deaths in a Southern town, insights into heart disease. Atherosclerosis and cardiovascular disease Risk factors for cardiovascular disease Metabolic syndrome A heart-protective diet Fat intake and health—beyond cardiovascular disease 8. PROTEIN
HOW MUCH OF A GOOD THING DO WE NEED?
Experts consider how much protein is best for us all. Protein synthesis Digestion and absorption of proteins Varied functions of protein Protein turnover and nitrogen balance Seniors may benefit from higher intakes of protein Protein quality Protein-deficiency diseases High-protein diets Unique Chapter--This chapter examines the multiple dimensions of plant-based diets.
9. PLANT-BASED DIETS
PASS THE PLANTS, PLEASE
What does a Spanish study say about the benefits of following a Mediterranean-like diet? Benefits of a plant-based diet Nutritional considerations and concerns associated with plant-based diets Plant-based and vegetarian guidelines The Mediterranean diet
Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.
10. FAT-SOLUBLE VITAMINS
SOAK UP THE SUN
An ailing gorilla inspires a lifelong interest in the vitamins.
IT'S NOT A GERM
Pioneering research uncovers vitamin deficiency diseases. Characteristics of the water-soluble vitamins The B-vitamins Thiamine(B1) Niacin (B3) Riboflavin (B2) Vitamin (B6) Folate (B9) Vitamin (B12) Vitamin C Unique Chapter!
12. DIETARY SUPPLEMENTS
SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
Surprising studies on the value of vitamin supplements. What are dietary supplements? Regulation of dietary supplements Understanding supplement labels Are dietary supplements harmful? Pros and cons of herbal supplements Functional foods 13. MAJOR MINERALS AND WATER
POTASSIUM POWER
Eating a diet low in sodium and rich in potassium may be protective of hypertension. Overview of the minerals Mineral absorption and bioavailability Minerals in our food Calcium, magnesium and phosphorus have diverse structural roles in the body Sulfur is a component of proteins. Sodium, potassium and chloride maintain fluid balance in the body Water is crucial for life Roles of water in the body Water balance in the body Water recommendations 14. TRACE MINERALS
SMALL AMOUNTS WITH BIG IMPORTANCE
Is iodine deficiency a thing of the past? Introducing the trace minerals Iodine sources and functions Iron Zinc Copper Selenium Flouride Other trace minerals Manganese, molybdenum, and chromium Ultratrace minerals 15. ENERGY BALANCE AND OBESITY
THE SITTING DISEASE
Understand the causes and consequences of obesity. Energy in, energy out The biology of hunger A NEAT cause of weight gain Lifestyle and energy balance Weight loss recommendations A moratorium on the chair 16. FITNESS AND SPORTS NUTRITION
EATING TO WIN
Research suggests that when athletes eat may be just as important as what they eat. Fueling the active body Measures of exercise intensity Dietary carbohydrates for endurance exercise Female athlete triad Body building Hydrating the athlete Sports supplements Changing nutritional needs Food safety Postnatal nutrition Nutrition for the growing child Iron deficiency and cord clamping Growth and development Nutritional intake in children Nutritional recommendations for children Obesity Food allergies Growth, development and nutrient requirements in late adolescence Determinants of eating behavior Eating challenges on campus Eating disorders Alcohol A successful transition to college life 20. FOOD SAFETY AND SECURITY
SAFE AND PLENTIFUL FOOD
How a series of food crises transformed the U.S. food protection system. A brief history of food safety in America Foodborneintoxication and infection Engineering food safety: HACCP and irradiation Food safety and modernization act Food safety in the home Beyond food safety: food security
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes.
FROM DESERTS TO OASIS
Are "food deserts" preventing millions of Americans from eating well?
A GUT FEELING
Is gluten really all that bad?
"WHOLE GRAIN" HYPE
Can science help us navigate the perils of the cereal aisle?
5. NUTRITION AND DIABETES
MEDICAL MIRACLES
Nearly 100 years ago, a discovery revolutionized
medicine and saved millions of children as a result.
6. LIPIDS
THE SKINNY ON FAT
How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal.
DEATH IN BOGALUSA
From tragic deaths in a Southern town, insights into heart disease.
HOW MUCH OF A GOOD THING DO WE NEED?
Experts consider how much protein is best for us all.
9. PLANT-BASED DIETS
PASS THE PLANTS, PLEASE
What does a Spanish study say about the benefits of following a Mediterranean-like diet?
Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.
10. FAT-SOLUBLE VITAMINS
SOAK UP THE SUN
An ailing gorilla inspires a lifelong interest in the vitamins.
- Introducing the vitamins
- Properties of fat-soluble vitamins
- Vitamin D deficiency
- Vitamin A
- Vitamin A deficiency
- Vitamin EVitamin E deficiency
IT'S NOT A GERM
Pioneering research uncovers vitamin deficiency diseases.
12. DIETARY SUPPLEMENTS
SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
Surprising studies on the value of vitamin supplements.
POTASSIUM POWER
Eating a diet low in sodium and rich in potassium may be protective of hypertension.
SMALL AMOUNTS WITH BIG IMPORTANCE
Is iodine deficiency a thing of the past?
THE SITTING DISEASE
Understand the causes and consequences of obesity.
EATING TO WIN
Research suggests that when athletes eat may be just as important as what they eat.
17. NUTRITION FOR PREGNANCY, BREASTFEEDING, AND INFANCY
NOURISHING MOTHER AND BABY
New research suggests that delaying cord clamping after birth preserves iron status.
18. CHILDHOOD NUTRITION
FOOD ALLERGIES AND INTOLERANCES
As paradoxical as it might seem, could dirt and germs make children healthier for life?
Unique Chapter! The College Years addresses the unique period of life when students are making the transition from home into the college environment, and the changes and the common changes and pressures during this period
19. THE COLLEGE YEARS
DETERMINANTS OF EATING BEHAVIOR, ALCOHOL, AND DISORDERED EATING How food choices are influenced by social norms.
SAFE AND PLENTIFUL FOOD
How a series of food crises transformed the U.S. food protection system.
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