An Overview of Nutrition 3
Nutrition Information and Misinformation 30
Planning a Healthy Diet 37
Vegetarian Diets 64
Digestion, Absorption, and Transport 71
Common Digestive Problems 90
The Carbohydrates: Sugars, Starches, and Fibers 99
Carbs, kCalories, and Controversies 128
The Lipids: Triglycerides, Phospholipids, and Sterols 133
High-Fat Foods—Friend or Foe? 164
Protein: Amino Acids 171
Nutritional Genomics 194
Energy Metabolism 201
Alcohol in the Body 222
Energy Balance and Body Composition 235
Eating Disorders 256
Weight Management: Overweight, Obesity, and Underweight 265
The Latest and Greatest Weight-Loss Diet—Again 296
The Water-Soluble Vitamins: B Vitamins and Vitamin C 301
Vitamin and Mineral Supplements 335
The Fat-Soluble Vitamins: A, D, E, and K 343
Antioxidant Nutrients in Disease Prevention 364
Water and the Major Minerals 371
Osteoporosis and Calcium 400
The Trace Minerals 407
Phytochemicals and Functional Foods 433
Fitness: Physical Activity, Nutrients, and Body Adaptations 441
Supplements as Ergogenic Aids 467
Life Cycle Nutrition: Pregnancy and Lactation 473
Fetal Alcohol Syndrome 505
Life Cycle Nutrition: Infancy, Childhood, and Adolescence 509
Childhood Obesity and the Early Development of Chronic Diseases 54
Life Cycle Nutrition: Adulthood and the Later Years 555
Nutrient-Drug Interactions 579
Diet and Health 585
Complementary and Alternative Medicine 617
Consumer Concerns about Foods and Water 627
Food Biotechnology 656
Hunger and the Global Environment 663
Environmentally Friendly Food Choices
Cells, Hormones, and Nerves
Basic Chemistry Concepts
Biochemical Structures and Pathways
Measures of Protein Quality
Nutrition Assessment
Estimated Energy Needs
Exchange Lists for Diabetes
Table of Food Composition
WHO Nutrition Recommendations
J Healthy People 2020
K Aids to Calculation
Glossary GL
