MindTap for Whitney/Rolfes' Understanding Nutrition

Chapter 1: An Overview of Nutrition

• • 1.1 Food Choices
• • 1.2 The Nutrients
• • 1.3 The Science of Nutrition
• • 1.4 Dietary Reference Intakes (DRI)
• • 1.5 Nutrition Assessment
• • 1.6 Diet and Health
• • Highlight 1 > Nutrition Information and Misinformation

Chapter 2: Planning a Healthy Diet

• • 2.1 Principles and Guidelines
• • 2.2 Diet-Planning Guides
• • 2.3 Food Labels
• • Highlight 2 > Plant-Based Diets

Chapter 3: Digestion, Absorption, and Transport

• • 3.1 Digestion
• • 3.2 Absorption
• • 3.3 The Circulatory Systems
• • 3.4 The Health and Regulation of the GI Tract
• • Highlight 3 > Common Digestive Problems

Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers

• • 4.1 The Chemist’s View of Carbohydrates
• • 4.2 Digestion and Absorption of Carbohydrates
• • 4.3 Glucose in the Body
• • 4.4 Health Effects and Recommended Intakes of Sugars
• • 4.5 Health Effects and Recommended Intakes of Starch and Fibers
• • Highlight 4 > Carbs, kCalories, and Controversies

Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols

• • 5.1 The Chemist’s View of Fatty Acids and Triglycerides
• • 5.2 The Chemist’s View of Phospholipids and Sterols
• • 5.3 Digestion, Absorption, and Transport of Lipids
• • 5.4 Lipids in the Body
• • 5.5 Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
• • 5.6 Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
• • Highlight 5 > High-Fat Foods—Friend or Foe?

Chapter 6: Protein: Amino Acids

• • 6.1 The Chemist’s View of Proteins
• • 6.2 Digestion and Absorption of Proteins
• • 6.3 Proteins in the Body
• • 6.4 Protein in Foods
• • 6.5 Health Effects and Recommended Intakes of Protein
• • Highlight 6 > Nutritional Genomics

Chapter 7: Energy Metabolism

• • 7.1 Chemical Reactions in the Body
• • 7.2 Breaking Down Nutrients for Energy
• • 7.3 Feasting and Fasting
• • Highlight 7 > Alcohol in the Body

Chapter 8: Energy Balance and Body Composition

• • 8.1 Energy Balance
• • 8.2 Energy In: The kCalories Foods Provide
• • 8.3 Energy Out: The kCalories the Body Expends
• • 8.4 Body Weight and Body Composition
• • 8.5 Health Risks Associated with Body Weight and Body Fat
• • Highlight 8 > Eating Disorders

Chapter 9: Weight Management: Overweight, Obesity, and Underweight

• • 9.1 Overweight and Obesity
• • 9.2 Causes of Overweight and Obesity
• • 9.3 Problems of Overweight and Obesity
• • 9.4 Aggressive Treatments for Obesity
• • 9.5 Lifestyle Strategies
• • 9.6 Underweight
• • Highlight 9 > The Latest and Greatest Weight-Loss Diet—Again

Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C

• • 10.1 The Vitamins—An Overview
• • 10.2 The B Vitamins
• • 10.3 Vitamin C
• • Highlight 10 > Vitamin and Mineral Supplements

Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K

• • 11.1 Vitamin A and Beta-Carotene
• • 11.2 Vitamin D
• • 11.3 Vitamin E
• • 11.4 Vitamin K
• • Highlight 11 > Antioxidant Nutrients in Disease Prevention

Chapter 12: Water and the Major Minerals

• • 12.1 Water and the Body Fluids
• • 12.2 The Minerals—An Overview
• • Highlight 12 > Osteoporosis and Calcium

Chapter 13: The Trace Minerals

• • Highlight 13 > Phytochemicals and Functional Foods

Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations

• • Highlight 14 > Supplements as Ergogenic Aids

Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation

• • Highlight 15 > Fetal Alcohol Syndrome

Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence

• • Highlight 16 > Childhood Obesity and the Early Development of Chronic Diseases

Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years

• • Highlight 17 > Nutrient-Drug Interactions

Chapter 18: Disease Prevention

• • Highlight 18 > Complementary and Alternative Medicine

Chapter 19: Consumer Concerns about Foods and Water

• • Highlight 19 > Food Biotechnology

Chapter 20: Hunger and the Environment

• • Highlight 20 > Environmentally Friendly Food Choices