Perspectives in Nutrition with Food Wise and OLC Passcard

Part One Nutrition Basics

1 What Nourishes You?

2 The Basis of a Healthy Diet

3 Human Physiologic Processes

4 Metabolism

Part Two The Energy-Yielding Nutrients

5 Carbohydrates

6 Lipids

7 Proteins

8 Alcohol

Part Three The Vitamins and Minerals

9 The Fat-Soluble Vitamins

10 The Water-Soluble Vitamins

11 Water and the Major Minerals

12 Trace Minerals

Part Four Energy Production and Energy Balance

13 Energy Balance and Weight Control

14 Sports Nutrition

15 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and other Conditions

Part Five Nutrition Applications in the Life Cycle

16 Pregnancy and Breastfeeding

17 Nutrition from Infancy through Adolescence

18 Nutrition During Adulthood

Part Six Putting Nutrition Knowledge into Practice

19 Food Safety

20 Undernutrition Throughout the World

Appendix A Food Composition Table

Appendix B Chemistry: A Tool for Understanding Nutrition

Appendix C Dietary Advice for Canadians

Appendix D Exchange System List

Appendix E Dietary Intake and Energy Expenditure Assessment

Appendix F Fatty Acids, Including Omega-3 Fatty Acids in Foods

Appendix G The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size

Appendix H Caffeine Content of Foods

Appendix I Sources of Nutrition Information

Appendix J English-Metric Conversions and Metric Units

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