Nutrition: Science and Applications

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John Wiley & Sons, Jan 14, 2019 - Science - 880 pages
Nutrition: Science and Applications, 4th Edition helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals.
 

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Contents

Contents
2
What Nutrients Do 9
9
Preface iv
14
The Science Behind Nutrition
17
Ethical Concerns in Scientific Study
23
Summary
29
CONTENTS
49
case Study 69
115
calcium ca
423
Calcium Deficiency
426
Recommended Phosphorus Intake
432
The Trace Minerals
438
How Iron Functions in the Body
444
Zinc Zn
450
Copper Deficiency
456
How Iodine Functions in the Body
462

The Mouth 75 Limited?
122
The Small Intestine 79 Science applied How the Discovery of Insulin Made
128
Causes Ulcers 90 The Digestive System Throughout Life 93 critical Thinking How Gastrointestinal Problems Can Carbohydrate Recommendations
134
Triglycerides
146
Phospholipids
154
How Cholesterol Is Eliminated
160
Cardiovascular Disease
166
Dietary Fat and Cancer
173
off the Label Making Sure Your
179
FoCUS on Alcohol
186
What Are the Chronic Effects of Alcohol Use?
193
case Study
199
Why Undigested Protein Can Cause Food Allergies
205
functions of Body Proteins
211
Debate The Highs and Lows of HighProtein Diets
217
Translating Recommendations into Healthy Diets
224
How to Plan A Healthy
230
Energy Balance and Weight
235
Guidelines for a Healthy Body Weight
241
Calories Consumed in Food
247
Storing Energy and Using Energy Stores
253
What Determines Body Size and Shape?
259
Weight Management
265
Methods to Reduce Energy Intake
271
FoCUS on Eating Disorders
281
What causes eating Disorders?
283
Psychological Issues
289
Eating Disorders and Diabetes
296
Are They a Healthy
302
Thiamin
308
Niacin
313
Pantothenic Acid Toxicity
319
How Folate Functions in the Body
325
Reducing Birth Defects through
327
The FatSoluble Vitamins
343
Meeting Vitamin a Needs
349
Vitamin D
355
Toxicity
361
VitaminMineral Supplements
368
Who Needs VitaminMineral Supplements?
369
FoCUS on Phytochemicals
374
Phytochemicals in our food
375
Choose Plant Proteins
381
Water and the Electrolytes
382
Water Balance
387
Salts of the Internal Sea
393
Major Minerals and Bone Health
409
Bone Structure Formation and Breakdown
415
How Fluoride Functions in the Body
468
FoCUS on Dietary Supplements
474
Hormone Supplements
480
Ginseng
486
Nutrition and Physical Activity
487
Physical activity recommendations
493
How Exercise Duration Affects Metabolism
499
energy and Nutrient Needs for Physical
505
Vitamin and Mineral Needs
511
food and Drink to Maximize Performance
517
Supplements to Build Muscle
523
Summary
529
Nutrition During Pregnancy and Lactation
531
Discomforts of Pregnancy
537
Meeting Nutrient Needs with Food
545
Socioeconomic Factors
551
The Nutritional Needs of Infancy
558
Meeting Nutrient Needs with BreastFeeding
564
Nutrition from Infancy to Adolescence
571
From Cod Liver Oil
577
Nutrition and Health concerns in Infants
584
adolescents
591
Oral Contraceptive Use
598
The Adult Years
601
How Long Can Americans Expect to Be Healthy?
604
Why Medical Conditions Contribute
610
Micronutrient Needs
616
How to Prevent Food Insecurity
623
Food Safety
628
case Study
629
What Is the Consumers Role?
635
Molds
641
Food Safety Away from Home
647
FoCUS on Biotechnology
665
applications of Modern Biotechnology
671
Regulation of Bioengineered Foods
677
World Hunger and Malnutrition
679
Why Undernutrition and Overnutrition
683
The AntiInfective
690
aPPeNDIceS
1
GloSSary GL1
49
Science and Applications
1
615
13
refereNceS
19
310
32
Ensuring a Nutritious Food Supply 696 Providing Education 697 refereNceS
1
INDex
2
Copyright

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About the author (2019)

Lori A. Smoln, PhD, received her B.S. degree from Cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS, RD, received her BA degree in English from Georgetown University and her MS in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

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