Nutrition: Concepts and Controversies

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Cengage Learning, Apr 5, 2013 - Medical - 848 pages
Do pregnant women really crave pickles and ice cream? Are carbohydrates good or bad? These and many more topics are explored in NUTRITION: CONCEPTS AND CONTROVERSIES. The Thirteenth Edition of this text dispels common misconceptions about nutrition, and equips you with a thorough understanding of important nutrition concepts and tools that empower you to make informed decisions about your own nutrition choices. Known for its clear explanations that show you how topics relate to your life, the text provides the basics of nutrition—from how to be a good consumer to understanding the science of nutrition—and is packed with interactive learning tools and study aids to help you in your course.
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The first chapters establish the who's bad and who's good in the field of nutrition. The bad are best characterized by tv charlatans selling supplements. The good are best characterized by govt. bureaucracies and others who publish research.
What's most curious is that where food comes from, and the complete change in food production and market forces that have propelled what we eat in the last hundred years aren't mentioned. So words like soil, industrial farming, mergers and aquisitions, and the extreme limitations in diversity of crop selection don't get a mention in this book on American Nutrition.
In the first chapter the reader is confronted with developing his or her methods for changing what she eats. The necessity for personal change carries on throughout. It isn't a book about nutrition as much as it is a "how to" book and a book advocating specific govt. funded nutrient oriented approach to eating. Entities like FDA, CDC, USDA, and NHHS, who coordinate with the food and chemical corporations to fundamentally monetize our food production, are the same entities that publish the charts and guidelines the authors require the student study.
The student must answer questions about "The Dietary Reference Index", "Recommended Daily Allowance", "Adequate Intakes" charts, Acceptable Nutrient Distribution Ranges", "Estimated Average Requirements", "Tolerable Upper Intake Levels", etc.....
These are amazingly overlapping guidelines, any one of which would be adequate for the purpose of guiding nutrition must be mastered. The differences in methodology and bureaucratic overkill to create these competing pedagogies aren't explained. It isn't necessary to understand 7 complex systems each telling you to eat more legumes and less sugar. In fairness to each beauracracy and each interest group within it, we never the less get 7 overlapping methods the authors require us to grasp. These same pedagogies are necessary to really understand the labels on the junk we eat.
The businesses tied to what we eat have completely changed what we eat in the last hundred years. The govt. bureaucracies touted in the book have for decades facilitated the few businesses that now control food production and distribution.
If you simply want to shop for "nutrients" this book can help. If you want to understand what has happened, and is happening to food, this book is limited by its continuous focus on, and advocacy for the new Nutrition Industrial Complex.
For their own purpose (besides income), it would be far easier to simply advocate for eating roughly what our various great grand parents ate, before industrial food production tainted the food, soil, air, and oceans. Our great grandparents lived when crop diversity, multi-cropping, and concern for soil fertility was at its peak, and organic farming had no little or no industrial competition.
Of the 4-500,000 varieties of seed our ancestors developed, 5 genetically "improved" and monocropped varieties make up 60% of what we eat: but this book hails the diversity available to us! No mention of the chickens who can't move, spread their wings, or even stand up due to their breeding, drug load, and captivity. Nutrition? Who knows?
In 1996 the USDA pushed to include DNA to be included in monopoly patents, after 200 years of fighting against this same idea. Patenting life forms is just wrong from every angle but private profit. The same USDA that the authors honor helped Monsanto usher through the 1st patent for a life form. After 1000 years of developing all the different strains of Basmati Rice, Monsanto is now able to force their single variety on those farmers. It's now illegal to harvest and replant all those varieties. You must buy you seed from the patent holder - Monsanto. For this and similar reasons 100,000 Indian farmers committed suicide last year. I was dismayed and privileged to have the opportunity to repeatedly argue with the hapless patent
 

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Absolutely fascinating!

Contents

Food Choices and Human Health
1
Nutrition ToolsStandards and Guidelines
31
The Remarkable Body
70
The Carbohydrates Sugar Starch Glycogen and Fiber
111
The Lipids Fats Oils Phospholipids and Sterols
156
The Proteins and Amino Acids
197
The Vitamins
233
Water and Minerals
286
Diet and Health
421
Food Safety and Food Technology
463
Life Cycle Nutrition Mother and Infant
510
Child Teen and Older Adult
553
Hunger and the Global Environment
596
Appendix Table of Contents
624
Glossary
59
Index
79

Energy Balance and Healthy Body Weight
334
Nutrients Physical Activity and the Bodys Responses
381

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About the author (2013)

Frances Sienkiewicz Sizer, M.S., R.D., F.A.D.A., attended Florida State University, where, in 1980, she received her B.S. and, in 1982, her M.S. in nutrition. She is certified as a charter Fellow of the American Dietetic Association. She is a founding member and vice-president of Nutrition and Health Associates, an information and resource centre in Tallahassee, Florida, that maintains an ongoing bibliographic database tracking research in more than 1,000 topic areas of nutrition. Her textbooks include Life Choices: Health Concepts and Strategies; Making Life Choices; The Fitness Triad: Motivation, Training, and Nutrition; and others. She is a primary author of Nutrition Interactive, an instructional college-level nutrition CD-ROM. In addition to writing, she lectures at universities and at national and regional conferences and serves actively on the board of directors of ECHO, a local hunger and homelessness relief organization in her community.

Ellie Whitney has coauthored almost a dozen textbooks on nutrition, health, and related topics. Before retiring, Dr. Whitney taught at Florida State University and Florida A&M University and spent three decades studying Florida and its ecology. Today, she devotes her time and passion to climate change issues and volunteers for the nonpartisan national nonprofit Citizens Climate Lobby. Dr. Whitney holds B.A. and Ph.D. degrees in Biology from Radcliffe and Washington Universities.

Eleanor Noss Whitney, Ph.D., received her B.A. in biology from Radcliffe College in 1960 and her Ph.D. in biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes her full time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in Science, Genetics, and other journals. Her textbooks include Understanding Nutrition, Understanding Normal and Clinical Nutrition, Nutrition and Diet Therapy, and Essential Life Choices for college students and Making Life Choices for high school students. Her most intense interests include energy conservation, solar energy uses, alternatively fuelled vehicles, and ecosystem restoration. She is an activist who volunteers full-time for the Citizens Climate Lobby.

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