Understanding Nutrition

Name: Understanding Nutrition
Price: 125.99 USD
Availability: InStock
ISBN: 9780357447512

by Ellie Whitney, Sharon Rady Rolfes

16th Edition

Publisher: Cengage Learning

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Book Details

Print ISBN	9780357447512
eText ISBN	9798214355634
Publisher	Cengage Learning
Publishing Year	2022
Edition	16th Edition
Language	English
Pages	816

Navigating the complex landscape of modern dietary science requires a highly reliable, evidence-based guide that translates academic research into practical daily choices. Understanding Nutrition 16th Edition serves as this essential academic touchstone, offering a clear, comprehensive, and engaging introduction to the fundamental principles of nutritional science and clinical applications. In an era saturated with conflicting wellness trends, social media influencers, and online misinformation, this updated edition provides readers with the critical thinking skills needed to evaluate health claims objectively. By grounding foundational biological concepts in real-world scenarios, it empowers students, educators, and future health professionals alike to make informed decisions that promote long-term well-being.

The text systematically explores the entire spectrum of nutritional science, from the microscopic pathways of cellular energy metabolism to the global challenges of food security and environmental sustainability. Authors Ellie Whitney and Sharon Rady Rolfes expertly guide readers through the chemistry of macronutrients, the physiological mechanisms of digestion, and the intricate roles of essential vitamins and minerals in maintaining homeostasis. Beyond basic biology, the authors integrate contemporary discussions on plant-based diets, nutritional genomics, and the prevention of chronic diseases. This holistic approach ensures that readers understand not only what nutrients the body requires, but also how dietary patterns influence overall public health, community health, clinical outcomes, and ecological systems.

Designed specifically for introductory courses and dietetic programs, Understanding Nutrition 16th Edition features highly engaging pedagogical tools, including vivid anatomical illustrations, quick-reference tables, and structured chapter highlights that tackle popular controversies. Instructors worldwide adopt this textbook for its exceptional clarity and its proven ability to prepare students for diverse careers in healthcare, fitness, and dietetics. For those seeking flexible digital access, the digital version of the text, often searched as the Understanding Nutrition 16th Edition PDF, offers seamless navigation, search capabilities, and interactive study tools and active learning features. This edition continues to set the global gold standard for nutritional education by successfully bridging the gap between scientific theory and everyday application.

Chapter 1: An Overview of Nutrition
- • Food Choices
- • The Nutrients
- • The Science of Nutrition
- • Dietary Reference Intakes (DRI)
- • Nutrition Assessment
- • Diet and Health
- • Highlight 1: Nutrition Information and Misinformation
Chapter 2: Planning a Healthy Diet
- • Principles and Guidelines
- • Diet-Planning Guides
- • Food Labels
- • Highlight 2: Plant-Based Diets
Chapter 3: Digestion, Absorption, and Transport
- • Digestion
- • Absorption
- • The Circulatory Systems
- • The Health and Regulation of the GI Tract
- • Highlight 3: Common Digestive Problems
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
- • The Chemist's View of Carbohydrates
- • Digestion and Absorption of Carbohydrates
- • Glucose in the Body
- • Health Effects and Recommended Intakes of Sugars
- • Health Effects and Recommended Intakes of Starch and Fibers
- • Highlight 4: Carbs, kCalories, and Controversies
Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
- • The Chemist's View of Fatty Acids and Triglycerides
- • The Chemist's View of Phospholipids and Sterols
- • Digestion, Absorption, and Transport of Lipids
- • Lipids in the Body
- • Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
- • Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
- • Highlight 5: High-Fat Foods—Friend or Foe?
Chapter 6: Protein: Amino Acids
- • The Chemist's View of Proteins
- • Digestion and Absorption of Protein
- • Proteins in the Body
- • Protein in the Diet
- • Highlight 6: Nutritional Genomics
Chapter 7: Energy Metabolism
- • Chemical Reactions in the Body
- • Breaking Down Nutrients for Energy
- • Highlight 7: Alcohol in the Body
Chapter 8: Energy Balance and Body Composition
- • Energy Balance
- • Energy In: The kCalories Foods Provide
- • Energy Out: The kCalories the Body Expends
- • Body Weight and Body Composition
- • Highlight 8: Eating Disorders
Chapter 9: Weight Management: Overweight, Obesity, and Underweight
- • Overweight and Obesity
- • Causes of Overweight and Obesity
- • Problems of Overweight and Obesity
- • Aggressive Treatments for Obesity
- • Weight-Loss Strategies
- • Highlight 9: The Latest and Greatest Weight-Loss Diet—Again
Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
- • The Vitamins—An Overview
- • The B Vitamins—As Coenzymes
- • Thiamin, Riboflavin, Niacin, and Biotin
- • Pantothenic Acid, Vitamin B6, Folate, and Vitamin B12
- • Vitamin C
- • Highlight 10: Vitamin and Mineral Supplements
Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
- • Vitamin A and Beta-Carotene
- • Vitamin D
- • Vitamin E
- • Vitamin K
- • Highlight 11: Antioxidant Nutrients in Disease Prevention
Chapter 12: Water and the Major Minerals
- • Water and the Body Fluids
- • The Minerals—An Overview
- • Sodium, Chloride, and Potassium
- • Calcium, Phosphorus, Magnesium, and Sulfate
- • Highlight 12: Osteoporosis and Calcium
Chapter 13: The Trace Minerals
- • Iron
- • Zinc
- • Iodine, Selenium, and Copper
- • Manganese, Fluoride, Chromium, and Molybdenum
- • Highlight 13: Phytochemicals and Functional Foods
Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
- • Fitness
- • Active Bodies, Active Nutrients
- • Activity and Gender
- • Highlight 14: Supplements as Ergogenic Aids
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
- • Nutrition Before Pregnancy
- • Nutrition During Pregnancy
- • High-Risk Pregnancies
- • Nutrition During Lactation
- • Highlight 15: Fetal Alcohol Syndrome
Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
- • Nutrition During Infancy
- • Nutrition During Childhood
- • Nutrition During Adolescence
- • Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
- • Nutrition and Longevity
- • The Aging Process
- • Nutrient Needs of Older Adults
- • Nutrition-Related Concerns of Older Adults
- • Highlight 17: Nutrient-Drug Interactions
Chapter 18: Disease Prevention
- • Nutrition and Infectious Diseases
- • Nutrition and Chronic Diseases
- • Cardiovascular Disease
- • Diabetes Mellitus
- • Cancer
- • Highlight 18: Complementary and Alternative Medicine
Chapter 19: Consumer Concerns about Foods and Water
- • Foodborne Illnesses
- • Nutritional Adequacy of Foods and Water
- • Environmental Contaminants
- • Natural Toxins in Foods
- • Pesticides
- • Food Additives
- • Highlight 19: Food Biotechnology
Chapter 20: Hunger and the Environment
- • Global Hunger
- • Environmental Degradation and Hunger
- • Solutions for Hunger and Environmental Degradation
- • Highlight 20: Environmentally Friendly Food Choices

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Table of Contents

Chapter 1: An Overview of Nutrition
- • Food Choices
- • The Nutrients
- • The Science of Nutrition
- • Dietary Reference Intakes (DRI)
- • Nutrition Assessment
- • Diet and Health
- • Highlight 1: Nutrition Information and Misinformation
Chapter 2: Planning a Healthy Diet
- • Principles and Guidelines
- • Diet-Planning Guides
- • Food Labels
- • Highlight 2: Plant-Based Diets
Chapter 3: Digestion, Absorption, and Transport
- • Digestion
- • Absorption
- • The Circulatory Systems
- • The Health and Regulation of the GI Tract
- • Highlight 3: Common Digestive Problems
Chapter 4: The Carbohydrates: Sugars, Starches, and Fibers
- • The Chemist's View of Carbohydrates
- • Digestion and Absorption of Carbohydrates
- • Glucose in the Body
- • Health Effects and Recommended Intakes of Sugars
- • Health Effects and Recommended Intakes of Starch and Fibers
- • Highlight 4: Carbs, kCalories, and Controversies
Chapter 5: The Lipids: Triglycerides, Phospholipids, and Sterols
- • The Chemist's View of Fatty Acids and Triglycerides
- • The Chemist's View of Phospholipids and Sterols
- • Digestion, Absorption, and Transport of Lipids
- • Lipids in the Body
- • Health Effects and Recommended Intakes of Saturated Fats, Trans Fats, and Cholesterol
- • Health Effects and Recommended Intakes of Monounsaturated and Polyunsaturated Fats
- • Highlight 5: High-Fat Foods—Friend or Foe?
Chapter 6: Protein: Amino Acids
- • The Chemist's View of Proteins
- • Digestion and Absorption of Protein
- • Proteins in the Body
- • Protein in the Diet
- • Highlight 6: Nutritional Genomics
Chapter 7: Energy Metabolism
- • Chemical Reactions in the Body
- • Breaking Down Nutrients for Energy
- • Highlight 7: Alcohol in the Body
Chapter 8: Energy Balance and Body Composition
- • Energy Balance
- • Energy In: The kCalories Foods Provide
- • Energy Out: The kCalories the Body Expends
- • Body Weight and Body Composition
- • Highlight 8: Eating Disorders
Chapter 9: Weight Management: Overweight, Obesity, and Underweight
- • Overweight and Obesity
- • Causes of Overweight and Obesity
- • Problems of Overweight and Obesity
- • Aggressive Treatments for Obesity
- • Weight-Loss Strategies
- • Highlight 9: The Latest and Greatest Weight-Loss Diet—Again
Chapter 10: The Water-Soluble Vitamins: B Vitamins and Vitamin C
- • The Vitamins—An Overview
- • The B Vitamins—As Coenzymes
- • Thiamin, Riboflavin, Niacin, and Biotin
- • Pantothenic Acid, Vitamin B6, Folate, and Vitamin B12
- • Vitamin C
- • Highlight 10: Vitamin and Mineral Supplements
Chapter 11: The Fat-Soluble Vitamins: A, D, E, and K
- • Vitamin A and Beta-Carotene
- • Vitamin D
- • Vitamin E
- • Vitamin K
- • Highlight 11: Antioxidant Nutrients in Disease Prevention
Chapter 12: Water and the Major Minerals
- • Water and the Body Fluids
- • The Minerals—An Overview
- • Sodium, Chloride, and Potassium
- • Calcium, Phosphorus, Magnesium, and Sulfate
- • Highlight 12: Osteoporosis and Calcium
Chapter 13: The Trace Minerals
- • Iron
- • Zinc
- • Iodine, Selenium, and Copper
- • Manganese, Fluoride, Chromium, and Molybdenum
- • Highlight 13: Phytochemicals and Functional Foods
Chapter 14: Fitness: Physical Activity, Nutrients, and Body Adaptations
- • Fitness
- • Active Bodies, Active Nutrients
- • Activity and Gender
- • Highlight 14: Supplements as Ergogenic Aids
Chapter 15: Life Cycle Nutrition: Pregnancy and Lactation
- • Nutrition Before Pregnancy
- • Nutrition During Pregnancy
- • High-Risk Pregnancies
- • Nutrition During Lactation
- • Highlight 15: Fetal Alcohol Syndrome
Chapter 16: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
- • Nutrition During Infancy
- • Nutrition During Childhood
- • Nutrition During Adolescence
- • Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
Chapter 17: Life Cycle Nutrition: Adulthood and the Later Years
- • Nutrition and Longevity
- • The Aging Process
- • Nutrient Needs of Older Adults
- • Nutrition-Related Concerns of Older Adults
- • Highlight 17: Nutrient-Drug Interactions
Chapter 18: Disease Prevention
- • Nutrition and Infectious Diseases
- • Nutrition and Chronic Diseases
- • Cardiovascular Disease
- • Diabetes Mellitus
- • Cancer
- • Highlight 18: Complementary and Alternative Medicine
Chapter 19: Consumer Concerns about Foods and Water
- • Foodborne Illnesses
- • Nutritional Adequacy of Foods and Water
- • Environmental Contaminants
- • Natural Toxins in Foods
- • Pesticides
- • Food Additives
- • Highlight 19: Food Biotechnology
Chapter 20: Hunger and the Environment
- • Global Hunger
- • Environmental Degradation and Hunger
- • Solutions for Hunger and Environmental Degradation
- • Highlight 20: Environmentally Friendly Food Choices