Nutrition: Science and ApplicationsNutrition: 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 |
1 | |
13 | |
19 | |
32 | |
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2 | |
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Common terms and phrases
absorbed absorption activity added addition adults affect alcohol amino acids amount animal blood body bone calcium called calories cancer carbohydrate cause cells changes Chapter cholesterol consumed contain contribute Daily decrease deficiency diabetes diet dietary digestion disease disorders drink eating energy enzymes example exercise fatty acids fiber Figure fruits function gene glucose grains growth heart disease hormone human important improve increase individuals infants intake intestine iron label less levels limited liver loss lower maintain meal meat meet milk minerals molecules muscle needs nutrients Nutrition obesity occurs older organic physical plant pregnancy pressure prevent protein recommended reduce regulate result risk serving sodium sources stomach sugar supplements symptoms synthesis Table tissue transport United Value vegetables vitamin weight whole women zinc