Nutrition: Science and Applications Canadian Edition
by Lori A. Smolin, Mary B. Grosvenor, Debbie Gurfinkel
3rd Edition
Publisher: John Wiley & Sons (Canada)
Book Details
| Print ISBN | 9781119577546 |
| eText ISBN | 9781119577522 |
| Publisher | John Wiley & Sons (Canada) |
| Publishing Year | 2020 |
| Edition | 3rd Edition |
| Language | English |
| Pages | 976 |
Nutrition: Science and Applications Canadian Edition, 3rd Edition, is a textbook that introduces students to core principles of human nutrition. The work examines essential nutrients, their physiological functions in the body, and their primary dietary sources.
Coverage combines core principles of nutrient metabolism with the analysis of diet-disease relationships and broader Canadian and global nutrition issues. The text also investigates major dietary patterns, such as the Mediterranean diet, in conjunction with national recommendations.
Structured for college-level nutrition courses, the textbook aligns scientific concepts with Canadian government regulations. This real-world perspective helps students evaluate nutrition research and apply scientific principles to everyday consumer choices.
Table of Contents
Chapter 1: Nutrition: Food for Health
- • Case Study
- • 1.1 Nutrition and the Canadian Diet
- • 1.2 Food Provides Nutrients
- • 1.3 Food Choices for a Healthy Diet
- • 1.4 Understanding Science Helps Us Understand Nutrition
- • 1.5 Nutrition Research
- • 1.6 Sorting Out Nutrition Information
- • Case Study Outcome / Applications / Summary / References
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
- • 2.1 Nutrition Recommendations for the Canadian Diet
- • 2.2 Dietary Reference Intakes
- • 2.3 Canada’s Food Guide 2019
- • 2.4 Other Food Guides and Dietary Patterns
- • 2.5 Food and Natural Health Product Labels
- • 2.6 Assessing Nutritional Health
- • Case Study Outcome / Applications / Summary / References
Chapter 3: Digestion, Absorption, and Metabolism
- • Case Study
- • 3.1 Food Becomes Us
- • 3.2 An Overview of the Digestive System
- • 3.3 Digestion and Absorption
- • 3.4 Digestion and Health
- • 3.5 Transporting Nutrients to Body Cells
- • 3.6 Metabolism of Nutrients: An Overview
- • 3.7 Elimination of Metabolic Wastes
- • Case Study Outcome / Applications / Summary / References
Chapter 4: Carbohydrates: Sugars, Starches, and Fibre
- • Case Study
- • 4.1 Carbohydrates in the Canadian Diet
- • 4.2 The Chemistry of Carbohydrates
- • 4.3 Carbohydrates in the Digestive Tract
- • 4.4 Carbohydrates in the Body
- • 4.5 Blood-Glucose Regulation, Diabetes and Hypoglycemia
- • 4.6 Carbohydrates and Health
- • 4.7 Meeting Carbohydrate Recommendations
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 1: Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management
- • Case Study: Samantha and Robert
- • F1.1 Using _Beyond the Basics_
- • Case Study Outcome
Chapter 5: Lipids
- • Case Study
- • 5.1 Fat in the Canadian Diet
- • 5.2 Types of Lipid Molecules
- • 5.3 Lipids in the Digestive Tract
- • 5.4 Lipid Transport in the Body
- • 5.5 Lipid Functions in the Body
- • 5.6 Lipids and Health
- • 5.7 Meeting Recommendations for Fat Intake
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 2: Alcohol
- • F2.1 What’s in Alcoholic Beverages?
- • F2.2 Absorption, Transport, and Excretion of Alcohol
- • F2.3 Alcohol Metabolism
- • F2.4 Adverse Effects of Alcohol Consumption
- • F2.5 Benefits of Alcohol Consumption
- • F2.6 Balancing the Risks and Benefits of Alcohol
- • References
Chapter 6: Proteins and Amino Acids
- • Case Study
- • 6.1 Protein in the Canadian Diet
- • 6.2 Protein Molecules
- • 6.3 Protein in the Digestive Tract
- • 6.4 Protein in the Body
- • 6.5 Protein, Amino Acids, and Health
- • 6.6 Meeting Protein Needs
- • 6.7 Meeting Needs with a Vegetarian Diet
- • Case Study Outcome / Applications / Summary / References
Chapter 7: Energy Balance and Weight Management
- • Case Study
- • 7.1 The Obesity Epidemic
- • 7.2 Exploring Energy Balance
- • 7.3 Estimating Energy Needs
- • 7.4 Body Weight and Health
- • 7.5 Guidelines for a Healthy Body Weight
- • 7.6 Regulation of Energy Balance
- • 7.7 Why Are Canadians Getting Heavier?: Genes versus Lifestyle
- • 7.8 Achieving and Maintaining a Healthy Body Weight
- • 7.9 Diets, Diets, Everywhere
- • 7.10 Weight-loss Drugs and Surgery
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 3: Obesity, Metabolism, and Disease Risk
- • Introduction
- • F3.1 Obesity and Type 2 Diabetes
- • F3.2 Obesity and Cardiovascular Disease
- • F3.3 Obesity and Cancer
- • F3.4 Obesity and Other Diseases
- • References
Chapter 8: The Water-Soluble Vitamins
- • Case Study
- • 8.1 What Are Vitamins?
- • 8.2 Thiamin
- • 8.3 Riboflavin
- • 8.4 Niacin
- • 8.5 Biotin
- • 8.6 Pantothenic Acid
- • 8.7 Vitamin B6
- • 8.8 Folate or Folic Acid
- • 8.9 Vitamin B12
- • 8.10 Vitamin C
- • 8.11 Choline
- • Case Study Outcome / Applications / Summary / References
Chapter 9: The Fat-Soluble Vitamins
- • Case Study
- • 9.1 Fat-Soluble Vitamins in the Canadian Diet
- • 9.2 Vitamin A
- • 9.3 Vitamin D
- • 9.4 Vitamin E
- • 9.5 Vitamin K
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 4: Phytochemicals
- • Introduction
- • F4.1 Phytochemicals in the Canadian Diet
- • F4.2 Choosing a Phytochemical-rich Diet
- • References
Chapter 10: Water and the Electrolytes
- • Case Study
- • 10.1 Water: The Internal Sea
- • 10.2 Electrolytes: Salts of the Internal Sea
- • 10.3 Hypertension
- • Case Study Outcome / Applications / Summary / References
Chapter 11: Major Minerals and Bone Health
- • Case Study
- • 11.1 What Are Minerals?
- • 11.2 Calcium
- • 11.3 Calcium and Bone Health
- • 11.4 Phosphorus
- • 11.5 Magnesium
- • 11.6 Sulfur
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 5: Natural Health Products
- • Introduction
- • F5.1 What is a Natural Health Product?
- • F5.2 Macronutrient Supplements
- • F5.3 Substances Made in the Body
- • F5.4 Phytochemical Supplements
- • F5.5 Herbal Supplements
- • References
Chapter 12: The Trace Elements
- • Case Study
- • 12.1 Trace Elements in the Canadian Diet
- • 12.2 Iron (Fe)
- • 12.3 Zinc (Zn)
- • 12.4 Copper (Cu)
- • 12.5 Manganese (Mn)
- • 12.6 Selenium (Se)
- • 12.7 Iodine (I)
- • 12.8 Chromium (Cr)
- • 12.9 Fluoride (F)
- • 12.10 Molybdenum (Mo)
- • 12.11 Other Trace Elements
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 6: Integrating Nutrient Function in the Body
- • Introduction
- • F6.1 Nutrient Function at the Cellular Level
- • F6.2 Nutrient Function in Organ Systems
- • References
Chapter 13: Nutrition and Physical Activity
- • Case Study
- • 13.1 Exercise, Fitness, and Health
- • 13.2 Exercise Recommendations
- • 13.3 Fuelling Exercise
- • 13.4 Energy and Nutrient Needs for Physical Activity
- • 13.5 Fluid Needs for Physical Activity
- • 13.6 Food and Drink to Maximize Performance
- • 13.7 Ergogenic Aids: Do Supplements Enhance Athletic Performance?
- • Case Study Outcome / Applications / Summary / References
Chapter 14: Nutrition During Pregnancy and Lactation
- • Case Study
- • 14.1 The Physiology of Pregnancy
- • 14.2 The Nutritional Needs of Pregnancy
- • 14.3 Factors That Increase the Risks of Pregnancy
- • 14.4 Lactation
- • 14.5 The Nutritional Needs of Infancy
- • 14.6 Feeding the Newborn
- • Case Study Outcome / Applications / Summary / References
Chapter 15: Nutrition from Infancy to Adolescence
- • Case Study
- • 15.1 Starting Right for a Healthy Life
- • 15.2 Nourishing Infants, Toddlers, and Young Children
- • 15.3 Nutrition and Health Concerns in Children
- • 15.4 Adolescents
- • 15.5 Special Concerns of Teenagers
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 7: Eating Disorders
- • Introduction
- • F7.1 What Are Eating Disorders?
- • F7.2 What Causes Eating Disorders?
- • F7.3 Anorexia Nervosa
- • F7.4 Bulimia Nervosa
- • F7.5 Binge-eating Disorder
- • F7.6 Eating Disorders in Special Groups
- • F7.7 Preventing and Getting Treatment for Eating Disorders
- • References
Chapter 16: Nutrition and Aging: The Adult Years
- • Case Study
- • 16.1 What is Aging?
- • 16.2 What Causes Aging?
- • 16.3 Nutritional Needs and Concerns of Older Adults
- • 16.4 Factors That Increase the Risk of Malnutrition
- • 16.5 Keeping Older Adults Healthy
- • Case Study Outcome / Applications / Summary / References
Chapter 17: Food Safety
- • Case Study
- • 17.1 How Can Food Make Us Sick?
- • 17.2 Keeping Food Safe
- • 17.3 Pathogens in Food
- • 17.4 Chemical Contaminants in Food
- • 17.5 Food Technology
- • Case Study Outcome / Applications / Summary / References
Chapter Focus On 8: Biotechnology
- • Introduction
- • F8.1 How Does Biotechnology Work?
- • F8.2 Applications of Modern Biotechnology
- • F8.3 Safety and Regulation of Genetically Modified Foods
- • References
Chapter 18: World Hunger and Malnutrition
- • Case Study
- • 18.1 The Two Faces of Malnutrition
- • 18.2 The Cycle of Malnutrition
- • 18.3 Causes of Undernutrition
- • 18.4 Eliminating Malnutrition
- • 18.5 Hunger at Home
- • Case Study Outcome / Applications / Summary / References
Chapter Appendix A: Additional DRI Tables
Chapter Appendix B: Standards for Body Size
Chapter Appendix C: Normal Blood Values of Nutritional Relevance
Chapter Appendix D: Eating Well with Canada’s Food Guide rom 2007 to 2019
Chapter Appendix E: Calculations and Conversions
Chapter Appendix F: World Health Organization Nutrition Recommendations
Chapter Appendix G: U.S. Nutrition Recommendations
Chapter Appendix H: Energy Expenditure for Various Activities
Chapter Appendix I: Chemistry, Metabolism, and Structures
Chapter Appendix J: Critical Thinking Answers
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