Nutrition Concepts and Controversies

NUTRITION: CONCEPTS AND CONTROVERSIES focuses on the application of Nutrition principles while offering outstanding coverage of biochemistry and physiology. Its colorful design and conversational writing style make it appealing and accessible to students and has made it the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course.

Food Choices and Human Health

1

(26)

Who Speaks On Nutrition?

22

(5)

Nutrition Tools---Standards and Guidelines

27

(38)

The Mediterranean Diet: Does It Hold the Secret for a Healthy Heart?

60

(5)

The Remarkable Body

65

(28)

Should We Be Eating the ``Natural'' Foods of Ancient Diets?

88

(5)

The Carbohydrates: Sugar, Starch, Glycogen, and Fiber

93

(40)

Sugar and Alternative Sweetners: Are They ``Bad'' for You?

124

(9)

The Lipids: Fats, Oils, Phospholipids, and Sterols

133

(42)

Alcohol and Nutrition

167

(8)

The Proteins and Amino Acids

175

(34)

Vegetarians versus Meat Eaters: Whose Diet Is Best?

203

(6)

The Vitamins

209

(54)

Antioxidant Nutrients: Magic Bullets?

256

(7)

Water and Minerals

263

(50)

Osteoporosis and Calcium

304

(9)

Energy Balance and Healthy Body Weight

313

(42)

The Diet Debate: Who Chooses, Who Profits, and What Are the Riks?

350

(5)

Nutrients, Physical Activity, and the Body's Responses

355

(36)

What Causes Eating Disorders?

384

(7)

Diet and Health

391

(40)

Phytochemicals: Can They Prevent Chronic Diseases?

424

(7)

Life Cycle Nutrition: Mother and Infant

431

(38)

Medicines, Other Drugs, and Nutrition

463

(6)

Child, Teen, and Older Adult

469

(38)

Food, Mind, and Memory

501

(6)

Food Safety and Food Technology

507

(40)

Future Foods: Are the New Food Technologies Safe?

539

(8)

Hunger and the Global Environment

547

Agribusiness and Sustainable Food Production: How to Go Forward?

562

Appendixes

A-1

Glossary

GL-1

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Nutrition Concepts and Controversies

Summary

Table of Contents

Supplemental Materials