Nutrition: Concepts and Controversies
by Frances Sizer, Ellie Whitney
15th Edition
Publisher: Cengage Learning
Book Details
| Print ISBN | 9781337906371 |
| eText ISBN | 9798214349824 |
| Publisher | Cengage Learning |
| Publishing Year | 2020 |
| Edition | 15th Edition |
| Language | English |
| Pages | 880 |
In an era inundated with conflicting dietary advice, social media wellness trends, and marketing hype, understanding the core principles of nutritional science is more critical than ever before. Nutrition: Concepts and Controversies 15th Edition serves as a vital guide for navigating this complex landscape, offering readers a clear, engaging, and scientifically grounded foundation. By translating intricate biochemical processes into accessible, everyday language, this textbook empowers individuals to make informed decisions about their dietary habits and overall well-being. It addresses the immediate need for evidence-based knowledge in a world where misinformation often overshadows clinical research, making it an indispensable resource for modern students.
Frances Sizer and Ellie Whitney bring their extensive academic expertise to this market-leading text, balancing rigorous scientific research with engaging discussions on contemporary issues. The authors guide readers through the essential mechanics of how the human body processes nutrients, explore the roles of macronutrients and micronutrients, and examine the relationship between diet and chronic disease. Rather than presenting nutrition as a static set of rules, the text highlights the dynamic, evolving nature of the field. It encourages critical thinking by presenting diverse viewpoints on global food security, agricultural sustainability, and public health policies, thereby fostering a holistic understanding of nutrition's broader societal impact.
Designed for introductory college courses and health enthusiasts alike, Nutrition: Concepts and Controversies 15th Edition incorporates innovative pedagogical tools that transform passive reading into active, lasting comprehension. Distinctive features such as self-quizzing, real-world scenarios, and debated controversies challenge readers to apply theoretical concepts to practical situations. This edition introduces updated dietary guidelines and the latest research on sports nutrition and life-cycle development. For those seeking a flexible learning experience, utilizing the Nutrition: Concepts and Controversies 15th Edition PDF allows for seamless digital navigation, interactive highlighting, and study on the go. Ultimately, this textbook prepares its audience to separate nutritional facts from fads, ensuring a lifetime of healthy choices.
Table of Contents
Chapter 1: Food Choices and Human Health
- • A Lifetime of Nourishment
- • The Nation’s Nutrition Objectives
- • The Human Body and Its Food
- • The Challenge of Choosing Foods
- • The Science of Nutrition
- • Changing Behaviors
Chapter 2: Nutrition Tools—Standards and Guidelines
- • Dietary Reference Intakes
- • Dietary Guidelines for Americans
- • Diet-Planning Application
- • Food Labels
Chapter 3: The Remarkable Body
- • The Body's Cells
- • The Body Fluids and the Cardiovascular System
- • The Immune System
- • The Digestive System
- • The Excretory System
Chapter 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
- • A Close Look at Carbohydrates
- • The Need for Carbohydrates
- • Digestion and Absorption of Carbohydrates
- • The Body's Use of Glucose
Chapter 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
- • Introducing Lipids
- • A Close Look at Fats
- • Lipids in the Body
- • Dietary Fat, Cholesterol, and Health
Chapter 6: The Proteins and Amino Acids
- • The Structure of Proteins
- • Digestion and Absorption of Protein
- • The Roles of Proteins in the Body
- • Protein and Amino Acid Recommendations
Chapter 7: The Vitamins
- • Definition and Classification of Vitamins
- • The Fat-Soluble Vitamins
- • The Water-Soluble Vitamins
- • Vitamin Supplements
Chapter 8: Water and Minerals
- • Water and Body Fluids
- • The Major Minerals
- • The Trace Minerals
- • Calcium and Osteoporosis
Chapter 9: Energy Balance and Healthy Body Weight
- • The Problems of Too Little or Too Much Body Fat
- • The Body's Energy Balance
- • Body Weight versus Body Composition
- • How the Body Loses and Gains Weight
Chapter 10: Performance Nutrition
- • Fitness and Physical Activity
- • Using Nutrients to Support Activity
- • Activity and Fluid Needs
- • Food for Sport
Chapter 11: Nutrition and Chronic Diseases
- • Nutrition and Immunity
- • Cardiovascular Diseases
- • Nutrition and Hypertension
- • Nutrition and Cancer
Chapter 12: Food Safety and Food Technology
- • Microbes and Food Safety
- • Natural Toxins in Foods
- • Environmental Contaminants
- • Pesticides and Food Additives
Chapter 13: Life Cycle Nutrition: Mother and Infant
- • Pregnancy: The Impact of Nutrition on the Future
- • Stages of Development
- • Practices to Avoid During Pregnancy
- • Feeding the Infant
Chapter 14: Child, Teen, and Older Adult
- • Early Childhood Nutrition
- • Nutrition in Adolescence
- • The Later Years
- • Nutrition and Longevity
Chapter 15: Hunger and the Future of Food
- • Global and Domestic Hunger
- • Environmental Degradation and Food Production
- • Sustainable Food Choices
- • Solutions to Hunger
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