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Ebook details:
عنوان: Wardlaw's Perspectives in Nutrition
نویسنده: Byrd-Bredbenner, Carol, Moe, Gaile, Berning, Jacqueline, Kelley, Danita
ناشر: McGraw-Hill Education; 11 edition (January 19, 2018)
زبان: English
شابک: 1259709981, 978-1259709982

9781260163964, 1260163962
حجم: 308 Mb
فرمت: Original PDF

Cover Title Copyright Brief Contents Meet the Author Team Preface Acknowledgments Contents Part 1 Nutrition Fundamentals 1 THE SCIENCE OF NUTRITION 1.1 Nutrition Overview Nutrients Phytochemicals and Zoochemicals Expert Perspective from the Field: Functional Foods 1.2 Energy Sources and Uses 1.3 The North American Diet What Influences Our Food Choices? Take Action: Why You Eat What You Do Global Perspective: The Price of Food 1.4 Nutritional Health Status Health Objectives for the U.S. for the Year 2020 Assessing Nutritional Status Limitations of Nutritional Assessment Importance of Being Concerned about Nutritional Status Getting Nutrition-Related Advice: The Nutrition Care Process Clinical Perspective: Genetics and Nutrition Take Action: Create Your Family Tree for Health-Related Concerns 1.5 Using Scientific Research to Determine Nutrient Needs Making Observations and Generating Hypotheses Laboratory Animal Experiments Human Experiments 1.6 Evaluating Nutrition Claims and Products Buying Nutrition-Related Products Chapter Summary Study Questions References 2 TOOLS OF A HEALTHY DIET 2.1 Dietary Reference Intakes (DRIs) Estimated Average Requirements (EARs) Recommended Dietary Allowances (RDAs) Adequate Intakes (AIs) Tolerable Upper Intake Levels (Upper Levels, or ULs) Estimated Energy Requirements (EERs) Acceptable Macronutrient Distribution Ranges (AMDRs) Appropriate Uses of the DRIs Putting the DRIs into Action to Determine the Nutrient Density of Foods 2.2 Daily Values (DVs) Reference Daily Intakes (RDIs) Daily Reference Values (DRVs) Putting the Daily Values into Action on Nutrition Facts Panels Take Action: Applying the Nutrition Facts Label to Your Daily Food Choices Global Perspective: Front-of-Package Nutrition Labeling 2.3 Nutrient Composition of Foods Putting Nutrient Databases into Action to Determine Energy Density and Dietary Intake Expert Perspective from the Field: Menu Labeling: How Many Calories Are in That? 2.4 Dietary Guidelines for Americans 2015–2020 Putting the Dietary Guidelines into Action Take Action: Are You Putting the Dietary Guidelines into Practice? 2.5 MyPlate Putting MyPlate into Action Rating Your Current Diet Take Action: Does Your Diet Meet MyPlate Recommendations? Chapter Summary Study Questions References 3 THE FOOD SUPPLY 3.1 Food Availability and Access Health Consequences of Malnutrition and Food Insecurity Food Insecurity in the U.S. Programs to Increase Food Security in the U.S. Food Insecurity and Malnutrition in the World’s Developing Regions 3.2 Food Production Organic Foods Biotechnology—Genetically Modified Foods 3.3 Food Preservation and Processing Food Irradiation Food Additives 3.4 Food and Water Safety Foodborne Illness Overview Take Action: A Closer Look at Food Additives Microbial Pathogens Water Safety Preventing Foodborne and Waterborne Illnesses Clinical Perspective: Foodborne Illness Can Be Deadly Take Action: Check Your Food Safety Skills 3.5 Environmental Contaminants in Foods Lead Arsenic Dioxins and Polychlorinated Biphenyls (PCBs) Mercury Pesticides and Antibiotics Global Perspective: Traveler’s Diarrhea Expert Perspective from the Field: Sustainability in University Food Service Chapter Summary Study Questions References 4 HUMAN DIGESTION AND ABSORPTION 4.1 Organization of the Human Body 4.2 Digestive System Overview Anatomy of the GI Tract GI Motility: Mixing and Propulsion Digestive Enzymes and Other Secretions 4.3 Moving through the GI Tract: Mouth and Esophagus Taste and Smell Swallowing 4.4 Moving through the GI Tract: Stomach 4.5 Moving through the GI Tract: Small Intestine and Accessory Organs Liver, Gallbladder, and Pancreas Gastrointestinal Hormones: A Key to Orchestrating Digestion Absorption in the Small Intestine Global Perspective: Diarrhea in Infants and Children 4.6 Moving Nutrients around the Body: Circulatory Systems Cardiovascular System Lymphatic System 4.7 Moving through the GI Tract: Large Intestine Gut Microbiota Culinary Perspective: Fermented Foods Absorption of Water and Electrolytes Elimination of Feces 4.8 When Digestive Processes Go Awry Heartburn and Gastroesophageal Reflux Disease Ulcers Nonalcoholic Fatty Liver Disease Gallstones Food Intolerances Intestinal Gas Constipation Diarrhea Clinical Perspective Irritable Bowel Syndrome Take Action: Investigate Flours and Grains for Gluten Content Expert Perspective from the Field: Gluten-related Disorders: Celiac Disease and Non-celiac Gluten Sensitivity Inflammatory Bowel Disease Hemorrhoids Take Action: Are You Eating for a Healthy Digestive System? Chapter Summary Study Questions References Part 2 Energy-Yielding Nutrients and Alcohol 5 CARBOHYDRATES 5.1 Structures of Carbohydrates Monosaccharides: Glucose, Fructose, Galactose, Sugar Alcohols, and Pentoses Disaccharides: Maltose, Sucrose, and Lactose Oligosaccharides: Raffinose and Stachyose Polysaccharides: Starch, Glycogen, and Fiber 5.2 Carbohydrates in Foods Starch Fiber Nutritive Sweeteners Non-nutritive (Alternative) Sweeteners Take Action: Choosing a Sandwich 5.3 Recommended Intake of Carbohydrates Our Carbohydrate Intake Take Action: Estimate Your Fiber Intake 5.4 Functions of Carbohydrates in the Body Digestible Carbohydrates Indigestible Carbohydrates 5.5 Carbohydrate Digestion and Absorption Digestion Absorption Expert Perspective from the Field: Taxing Sugar-Sweetened Beverages 5.6 Health Concerns Related to Carbohydrate Intake Very-High-Fiber Diets High Sugar Diets Lactose Intolerance Glucose Intolerance Clinical Perspective: Diabetes Mellitus Glycemic Index and Glycemic Load Chapter Summary Study Questions References 6 LIPIDS 6.1 Triglycerides Structure Naming Fatty Acids Essential Fatty Acids 6.2 Food Sources of Triglycerides Hidden Fats Fat Replacements Take Action: Is Your Diet High in Saturated and Trans Fat? 6.3 Functions of Triglycerides Provide Energy Provide Compact Energy Storage Insulate and Protect the Body Aid Fat-Soluble Vitamin Absorption and Transport Essential Fatty Acid Functions 6.4 Phospholipids Phospholipid Functions Sources of Phospholipids 6.5 Sterols Sterol Functions Sources of Sterols 6.6 Recommended Fat Intakes Mediterranean Diet Essential Fatty Acid Needs Our Fat Intake 6.7 Fat Digestion and Absorption Digestion Absorption 6.8 Transporting Lipids in the Blood Transporting Dietary Lipids Utilizes Chylomicrons Transporting Lipids Mostly Made by the Body Utilizes Very-Low-Density Lipoproteins LDL Removal from the Blood HDL’s Role in Removing Blood LDL 6.9 Health Concerns Related to Fat Intake High Polyunsaturated Fat Intake Excessive Omega-3 Fatty Acid Intake Imbalances in Omega-3 and Omega-6 Fatty Acids Intake of Rancid Fats Expert Perspective from the Field: Omega-6 Fatty Acids: Harmful or Healthful? Clinical Perspective: Cardiovascular Disease (CVD) Diets High in Trans Fat Diets High in Total Fat Take Action: What Is Your 10-Year Risk of Cardiovascular Disease? Chapter Summary Study Questions References 7 PROTEINS 7.1 Structure of Proteins Amino Acids Synthesis of Nonessential Amino Acids Amino Acid Composition: Complete and Incomplete Proteins 7.2 Synthesis of Proteins Transcription and Translation of Genetic Information Protein Organization Denaturation of Proteins Adaptation of Protein Synthesis to Changing Conditions 7.3 Sources of Protein Evaluation of Food Protein Quality 7.4 Nitrogen Balance Recommended Intakes of Protein Take Action: Meeting Protein Needs When Dieting to Lose Weight 7.5 Protein Digestion and Absorption 7.6 Functions of Proteins Producing Vital Body Structures Maintaining Fluid Balance Contributing to Acid-Base Balance Forming Hormones, Enzymes, and Neurotransmitters Contributing to Immune Function Transporting Nutrients Forming Glucose Expert Perspective from the Field: Nutrition and Immunity Providing Energy 7.7 Health Concerns Related to Protein Intake Protein-Energy Malnutrition High Protein Diets Clinical Perspective: Food Protein Allergies Global Perspective: How Big Is Your Food Print? 7.8 Vegetarian Diets Take Action: Protein and the Vegan Special Concerns for Infants and Children Chapter Summary Study Questions References 8 ALCOHOL 8.1 Sources of Alcohol Production of Alcoholic Beverages Culinary Perspective: Cooking with Alcohol 8.2 Alcohol Absorption and Metabolism Alcohol Metabolism: 3 Pathways 8.3 Alcohol Consumption College and Underage Drinking Take Action: Alcohol and Driving 8.4 Health Effects of Alcohol Guidance for Using Alcohol Safely Potential Benefits of Alcohol Intake Risks of Excessive Alcohol Intake Effects of Alcohol Abuse on Nutritional Status Alcohol Consumption during Pregnancy and Breastfeeding Global Perspective: Alcohol Intake around the World 8.5 Alcohol Use Disorders Genetic Influences Effect of Gender Age of Onset of Drinking Ethnicity and Alcohol Use Mental Health and Alcohol Use The Economic Costs of Alcohol Abuse Clinical Perspective: Treatment of Alcohol Use Disorders Take Action: Do You Know Why These Are Alcohol Myths? Chapter Summary Study Questions References Part 3 Metabolism and Energy Balance 9 ENERGY METABOLISM 9.1 Metabolism: Chemical Reactions in the Body Converting Food into Energy Oxidation-Reduction Reactions: Key Processes in Energy Metabolism 9.2 ATP Production from Carbohydrates Glycolysis Transition Reaction: Synthesis of Acetyl-CoA Citric Acid Cycle Electron Transport Chain The Importance of Oxygen Anaerobic Metabolism 9.3 ATP Production from Fats ATP Production from Fatty Acids Carbohydrate Aids Fat Metabolism Ketones: By-products of Fat Catabolism Ketosis in Diabetes Ketosis in Semistarvation or Fasting 9.4 Protein Metabolism Gluconeogenesis: Producing Glucose from Glucogenic Amino Acids and Other Compounds Gluconeogenesis from Typical Fatty Acids Is Not Possible Disposal of Excess Amino Groups from Amino Acid Metabolism Global Perspective: Cancer Cell Metabolism 9.5 Alcohol Metabolism 9.6 Regulation of Energy Metabolism The Liver ATP Concentrations Enzymes, Hormones, Vitamins, and Minerals 9.7 Fasting and Feasting Fasting Feasting Take Action: Weight Loss and Metabolism Clinical Perspective: Inborn Errors of Metabolism Take Action: Newborn Screening in Your State Chapter Summary Study Questions References 10 ENERGY BALANCE, WEIGHT CONTROL, AND EATING DISORDERS 10.1 Energy Balance Energy Intake Energy Expenditure 10.2 Measuring Energy Expenditure 10.3 Eating Behavior Regulation 10.4 Estimating Body Weight and Composition Body Mass Index Measuring Body Fat Content Assessing Body Fat Distribution 10.5 Factors Affecting Body Weight and Composition Role of Genetics Role of Environment Genetic and Environmental Synergy Diseases and Disorders 10.6 Treatment of Overweight and Obesity Control of Energy Intake Regular Physical Activity Control of Problem Behaviors Expert Perspective from the Field: Tailoring a Healthy Eating Plan to Fit Your Lifestyle Weight Loss Maintenance 10.7 Fad Diets Clinical Perspective: Professional Help for Weight Control Take Action: Changing for the Better 10.8 Eating Disorders Prevalence and Susceptibility Anorexia Nervosa Bulimia Nervosa Binge Eating Disorder Other Specified Feeding and Eating Disorders (OSFED) Other Related Conditions Prevention of Eating Disorders Take Action: Assessing Risk of Developing an Eating Disorder Chapter Summary Study Questions References 11 NUTRITION, EXERCISE, AND SPORTS 11.1 Benefits of Fitness 11.2 Characteristics of a Good Fitness Program Mode Duration Frequency Intensity Progression Consistency Variety Achievement and Maintenance of Fitness 11.3 Energy Sources for Muscle Use ATP: Immediately Usable Energy Phosphocreatine: Initial Resupply of Muscle ATP Take Action: How Physically Fit Are You? Carbohydrate: Major Fuel for Short-Term, High Intensity, and Medium-Term Exercise Fat: Main Fuel for Prolonged, Low Intensity Exercise Protein: A Minor Fuel Source during Exercise Fuel Use and VO2max 11.4 The Body’s Response to Physical Activity Specialized Functions of Skeletal Muscle Fiber Types Adaptation of Muscles and Body Physiology to Exercise 11.5 Power Food: Dietary Advice for Athletes Energy Needs Carbohydrate Needs Fat Needs Protein Needs Take Action: Meeting the Protein Needs of an Athlete: A Case Study Vitamin and Mineral Needs 11.6 Fluid Needs for Active Individuals Fluid Intake and Replacement Strategies Water Intoxication Sports Drinks 11.7 Food and Fluid Intake before, during, and after Exercise Pre-exercise Meal Fueling during Exercise Recovery Meals Global Perspective: Gene Doping and the Wide World of Sports 11.8 Ergogenic Aids to Enhance Athletic Performance Chapter Summary Study Questions References Part 4 Vitamins and Minerals 12 THE FAT-SOLUBLE VITAMINS 12.1 Vitamins: Essential Dietary Components Absorption of Vitamins Malabsorption of Vitamins Transport of Vitamins Storage of Vitamins in the Body Vitamin Toxicity 12.2 Vitamin A Vitamin A in Foods Vitamin A Needs Absorption, Transport, Storage, and Excretion of Vitamin A Functions of Vitamin A (Retinoids) Carotenoid Functions Vitamin A Deficiency Diseases Vitamin A Toxicity Global Perspective: Vitamin A Deficiency 12.3 Vitamin D Vitamin D2 in Foods Vitamin D3 Formation in the Skin Vitamin D Needs Absorption, Transport, Storage, and Excretion of Vitamin D Functions of Vitamin D Vitamin D Deficiency Diseases Vitamin D Toxicity 12.4 Vitamin E Vitamin E in Foods Vitamin E Needs Absorption, Transport, Storage, and Excretion of Vitamin E Functions of Vitamin E Vitamin E Deficiency Vitamin E Toxicity 12.5 Vitamin K Vitamin K Sources Vitamin K Needs Absorption, Transport, Storage, and Excretion of Vitamin K Functions of Vitamin K Vitamin K Deficiency Vitamin K Toxicity Take Action: Does Your Fat-Soluble Vitamin Intake Add Up? 12.6 Dietary Supplements: Healthful or Harmful? Take Action: A Closer Look at Supplements Chapter Summary Study Questions References 13 THE WATER-SOLUBLE VITAMINS 13.1 Water-Soluble Vitamin Overview Coenzymes: A Common Role of B-Vitamins Enrichment and Fortification of Grains 13.2 Thiamin Thiamin in Foods Thiamin Needs and Upper Level Absorption, Transport, Storage, and Excretion of Thiamin Functions of Thiamin Thiamin Deficiency 13.3 Riboflavin Riboflavin in Foods Riboflavin Needs and Upper Level Absorption, Transport, Storage, and Excretion of Riboflavin Functions of Riboflavin Riboflavin Deficiency 13.4 Niacin Niacin in Foods Niacin Needs and Upper Level Absorption, Transport, Storage, and Excretion of Niacin Functions of Niacin Niacin Deficiency Pharmacological Use of Niacin 13.5 Pantothenic Acid Pantothenic Acid in Foods Pantothenic Acid Needs and Upper Level Absorption, Transport, Storage, and Excretion of Pantothenic Acid Functions of Pantothenic Acid Pantothenic Acid Deficiency 13.6 Biotin Sources of Biotin: Food and Microbial Synthesis Biotin Needs and Upper Level Absorption, Transport, Storage, and Excretion of Biotin Functions of Biotin Biotin Deficiency 13.7 Vitamin B-6 Vitamin B-6 in Foods Vitamin B-6 Needs and Upper Level Absorption, Transport, Storage, and Excretion of Vitamin B-6 Functions of Vitamin B-6 Vitamin B-6 Deficiency Pharmacological Use of Vitamin B-6 13.8 Folate Folate in Foods Dietary Folate Equivalents Folate Needs Upper Level for Folate Absorption, Transport, Storage, and Excretion of Folate Culinary Perspective: Beans, Lentils, and Dried Peas Functions of Folate Clinical Perspective: Folate and the Cancer Drug Methotrexate Folate Deficiency Clinical Perspective: Neural Tube Defects 13.9 Vitamin B-12 Vitamin B-12 in Foods Vitamin B-12 Needs and Upper Level Absorption, Transport, Storage, and Excretion of Vitamin B-12 Functions of Vitamin B-12 Vitamin B-12 Deficiency 13.10 Choline Choline in Foods Choline Needs and Upper Level Absorption, Transport, Storage, and Excretion of Choline Functions of Choline Choline Deficiency Take Action: B-Vitamin Supplements 13.11 Vitamin C Vitamin C in Foods Vitamin C Needs Upper Level for Vitamin C Absorption, Transport, Storage, and Excretion of Vitamin C Functions of Vitamin C Vitamin C Deficiency Vitamin C Intake above the RDA Take Action: Spotting Fraudulent Claims for Vitamins and Vitamin-like Substances Chapter Summary Study Questions References 14 WATER AND MAJOR MINERALS 14.1 Water Water in the Body: Intracellular and Extracellular Fluids Functions of Water Water in Beverages and Foods Water Needs Regulation of Water Balance Global Perspective: Water for Everyone 14.2 Overview of Minerals Food Sources of Minerals Absorption and Bioavailability of Minerals Transport and Storage of Minerals Excretion of Minerals Functions of Minerals Mineral Deficiencies Mineral Toxicity 14.3 Sodium (Na) Sodium in Foods Culinary Perspective: Sea and Specialty Salts Sodium Needs Absorption, Transport, Storage, and Excretion of Sodium Functions of Sodium Sodium Deficiency Excess Sodium Intake and Upper Level 14.4 Potassium (K) Potassium in Foods Potassium Needs Absorption, Transport, Storage, and Excretion of Potassium Functions of Potassium Potassium Deficiency Excess Potassium and Upper Level 14.5 Chloride (Cl) Chloride in Foods Chloride Needs Absorption, Transport, Storage, and Excretion of Chloride Functions of Chloride Chloride Deficiency Upper Level for Chloride Clinical Perspective: Hypertension and Nutrition 14.6 Calcium (Ca) Calcium in Foods Calcium Needs Calcium Supplements Calcium Absorption, Transport, Storage, Regulation, and Excretion Functions of Calcium Take Action: Estimate Your Calcium Intake Clinical Perspective: Osteoporosis Take Action: Bone Health Potential Health Benefits of Calcium Upper Level for Calcium 14.7 Phosphorus (P) Phosphorus in Foods Phosphorus Needs Absorption, Transport, Storage, and Excretion of Phosphorus Functions of Phosphorus Phosphorus Deficiency Toxicity and Upper Level for Phosphorus 14.8 Magnesium (Mg) Magnesium in Foods Magnesium Needs Absorption, Transport, Storage, and Excretion of Magnesium Functions of Magnesium Magnesium Deficiency Upper Level for Magnesium 14.9 Sulfur (S) Chapter Summary Study Questions References 15 TRACE MINERALS 15.1 Iron (Fe) Iron in Foods Iron Needs Absorption, Transport, Storage, and Excretion of Iron Functions of Iron Iron Deficiency Iron Overload and Toxicity 15.2 Zinc (Zn) Zinc in Foods Dietary Needs for Zinc Absorption, Transport, Storage, and Excretion of Zinc Functions of Zinc Zinc Deficiency Zinc Toxicity Take Action: Iron and Zinc Intake in a Sample Vegan Diet 15.3 Copper (Cu) Copper in Foods Dietary Needs for Copper Absorption, Transport, Storage, and Excretion of Copper Functions of Copper Copper Deficiency Copper Toxicity 15.4 Manganese (Mn) Manganese in Foods Dietary Needs for Manganese Absorption, Transport, Storage, and Excretion of Manganese Functions of Manganese Manganese Deficiency and Toxicity 15.5 Iodine (I) Iodine in Foods Dietary Needs for Iodine Absorption, Transport, Storage, and Excretion of Iodine Functions of Iodine Iodine Deficiency Disorders (IDD) Iodine Toxicity 15.6 Selenium (Se) Selenium in Foods Dietary Needs for Selenium Absorption, Transport, Storage, and Excretion of Selenium Functions of Selenium Selenium Deficiency Selenium Toxicity 15.7 Chromium (Cr) Chromium in Foods Dietary Needs for Chromium Absorption, Transport, Storage, and Excretion of Chromium Functions of Chromium Chromium Deficiency and Toxicity 15.8 Fluoride (F) Fluoride in Foods Dietary Needs for Fluoride Absorption, Transport, Storage, and Excretion of Fluoride Functions of Fluoride Fluoride Deficiency and Toxicity Take Action: Is Your Local Water Supply Fluoridated? 15.9 Molybdenum (Mo) and Ultratrace Minerals Global Perspective: The e-Library of Evidence for Nutrition Actions Clinical Perspective: Nutrients, Diet, and Cancer Chapter Summary Study Questions References Part 5 Nutrition Applications in the Life Cycle 16 NUTRITIONAL ASPECTS OF PREGNANCY AND BREASTFEEDING 16.1 Pregnancy Prenatal Developmental Stages: Conception, Zygotic, Embryonic, and Fetal Nourishing the Zygote, Embryo, and Fetus 16.2 Nutrient Needs of Pregnant Women Energy Needs Nutrients Needed for Building New Cells Nutrients Needed for Bone and Tooth Development Expert Perspective from the Field: Grains and Folic Acid Fortification Pregnant Women Do Not Have an Instinctive Drive to Consume More Nutrients 16.3 Diet and Exercise Plan for Pregnancy Prenatal Vitamin and Mineral Supplements Physical Activity during Pregnancy Global Perspective: Pregnancy and Malnutrition 16.4 Maternal Weight and Pregnancy Outcome Maternal Prepregnancy Weight Maternal Weight Gain Pattern of Maternal Weight Gain 16.5 Nutrition-Related Factors Affecting Pregnancy Outcome Young Maternal Age Maternal Eating Patterns Maternal Health Maternal Sociocultural Factors Maternal Food Supply Maternal Lifestyle Take Action: Healthy Diets for Pregnant Women Clinical Perspective: Nutrition-Related Physiological Changes of Concern during Pregnancy 16.6 Lactation Milk Production 16.7 Nutrient Needs of Breastfeeding Women Maternal Nutritional Status Food Choices during Lactation 16.8 Factors Affecting Lactation Maternal Weight Maternal Age Maternal Eating Patterns Maternal and Infant Health Sociocultural Factors Maternal Food Supply Maternal Lifestyle Choices Take Action: Investigating Breastfeeding Chapter Summary Study Questions References 17 NUTRITION DURING THE GROWING YEARS 17.1 Growing Up Height and Weight Body Composition Body Organs and Systems 17.2 Physical Growth Tracking Growth Using Growth Chart Information 17.3 Nutrient Needs Global Perspective: Autism Energy Protein Fat Carbohydrate Water Vitamins and Minerals 17.4 Feeding Babies: Human Milk and Formula Nutritional Qualities of Human Milk Nutritional Qualities of Infant Formula Comparing Human Milk and Infant Formula Feeding Technique Preparing Bottles 17.5 Feeding Babies: Adding Solid Foods Deciding When to Introduce Solid Foods Rate for Introducing Solid Foods Sequence for Introducing Solid Foods Weaning from the Breast or Bottle Learning to Self-feed Clinical Perspective: Potential Nutrition-Related Problems of Infancy 17.6 Children as Eaters Appetites When, What, and How Much to Serve Food Preferences Mealtime Challenges Take Action: Getting Young Bill to Eat Clinical Perspective: Potential Nutrition-Related Problems of Childhood 17.7 Teenage Eating Patterns Factors Affecting Teens’ Food Choices Helping Teens Eat More Nutritious Foods Take Action: Evaluating a Teen Lunch Clinical Perspective: Potential Nutrition-Related Problems of Adolescence Chapter Summary Study Questions References 18 NUTRITION DURING THE ADULT YEARS 18.1 Physical and Physiological Changes during Adulthood Usual and Successful Aging Factors Affecting the Rate of Aging Take Action: Stop the Clock! Are You Aging Healthfully? 18.2 Nutrient Needs during Adulthood Defining Nutrient Needs 18.3 Factors Influencing Food Intake and Nutrient Needs Physical and Physiological Factors Psychosocial Factors Economic Factors 18.4 Nutrition Assistance Programs 18.5 Nutrition-Related Health Issues of the Adult Years Alcohol Use Slowed Restoration of Homeostasis Alzheimer Disease Arthritis Take Action: Helping Older Adults Eat Better Clinical Perspective: Complementary and Alternative Health Approaches Chapter Summary Study Questions References Appendices A Human Physiology: A Tool for Understanding Nutrition B Chemistry: A Tool for Understanding Nutrition C Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism D Dietary Advice for Canadians E The Food Lists for Diabetes: A Helpful Menu Planning Tool F Fatty Acids, Including Omega-3 Fatty Acids, in Foods G Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size H English-Metric Conversions and Nutrition Calculations I Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs J Dietary Reference Intakes (DRI) K CDC Growth Charts L Sources of Nutrition Information M Dietary Intake and Energy Expenditure Assessment N Food Composition Table Glossary Terms Index

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