(Grand Valley State University)
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Ch.5, The Lipids
Spotlight B, Lipids in Health and Disease
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Chapter 1. The Science and Scope of Nutrition. Eating for a Lifetime: A new field in nutrition research is revealing surprising details about how food affects our genes.Introducing the science of nutritionFood provides nutrients and energyWhat is malnutrition?Nutrient intake recommendationsEnergy Recommendations Nutrition Science in Action Credible Sources of Nutrition Information Health Goals for Americans Assessing the North American Diet
Chapter 2. Healthy DietsFrom Desert to Oasis: Are ""food deserts"" preventing millions of Americans from eating well?Healthy diets feature variety, balance, adequacy, and moderationUnderstanding the nutrient density and energy density of foods"Limit these: solid fats and added sugarsDietary Guidelines for AmericansUnderstanding the labeling on foodMenu labeling
Chapter 3. Digestive System and Digestive DisordersA Gut Feeling: Is gluten really all that bad?Overview of the Digestive Process Overview of Mechanical and Chemical Digestion The Path of Digestion from the Mouth to the Large Intestine The Role of Bacteria in the Gastrointestinal Tract Digestive Disorders Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD) Awareness of Celiac Disease Is Growing
Chapter 4. Carbohydrates,"Whole Grain" Hype: Can science help us navigate the perils of the cereal aisle?What Are Carbohydrates?How Grain-Based Foods Measure UpThe Digestion of CarbohydratesAdded SugarsDental CariesSugar AlternativesUnderstanding FiberCarbohydrate Intake Recommendations
NEW story! SPOTLIGHT A: A Global Pandemic: A projected 629 million people in the world will be living with diabetes by year 2045What Is Diabetes Mellitus?Type 2 DiabetesDiabetes Treatment and Prevention
NEW story! Chapter 5. The LipidsIs fish really brain food? Dietary lipids can profoundly affect our risk of developing dementia later in life.Dietary FatOverview of the LipidsLipid Digestion and AbsorptionLipoprotein TransportEssential Fatty AcidsTrans FatsCurrent Fat Intake and Recommendations
NEW! SPOTLIGHT B: Lipids in Health and DiseaseDeath in Bogalusa: From tragic deaths in a southern town, insights into heart disease.Atherosclerosis and Cardiovascular DiseaseRisk Factors for Cardiovascular DiseaseA Heart-Protective DietFat Intake and Health—Beyond Cardiovascular Disease
Chapter 6. ProteinHow much of a good thing do we need? Experts consider how much protein is best for us all.Recommendations for Protein Intake Protein Synthesis Digestion and Absorption of Proteins Varied Functions of Protein Protein Turnover and Nitrogen Balance Seniors May Benefit from Increased Intakes of Protein Protein SourcesProtein Quality Protein-Deficiency High-Protein Diets
NEW! SPOTLIGHT C: Plant-Based DietsPass the plants, please: What does a Spanish study say about the benefits of following a Mediterranean-like diet?Vegetarian and Semi-Vegetarian DietsBenefits of a Diet Rich in Plant FoodsHow Cancer DevelopsBenefits of PhytochemicalsNutritional Considerations and Concerns Associated with Plant-Based DietsPlant-Based and Vegetarian GuidelinesThe Mediterranean Diet
NEW story! Chapter 7. Fat-soluble VitaminsBiofortication in Bangladesh: Can a public health crisis be solved with rice?Introducing the vitaminsProperties of fat-soluble vitaminsVitamin AAntioxidants Protect Against Damage from Free RadicalsVitamin DVitamin EVitamin K
Chapter 8. Water-soluble VitaminsIt's Not A Germ: Pioneering research uncovers vitamin deficiency diseases
Characteristics of the water-soluble vitaminsThe B-vitaminsCholineVitamin C
Chapter 9. Major Minerals and WaterPotassium Power: Eating a diet low in sodium and rich in potassium may be protective of hypertensionOverview of the mineralsMineral absorption and bioavailabilityMinerals in our foodCalcium, magnesium and phosphorus have diverse structural roles in the bodySulfur is a component of proteinsSodium, potassium and chloride maintain fluid balance in the bodyWaterWater intake recommendations
Chapter 10. Trace MineralsSmall Amounts with Big Importance: Is Iodine Decificiency a Thing of the Past?Introducing the trace mineralsIodine: Sources and FunctionsIronZincCopperSeleniumFlourideOther Trace Minerals: Manganese, Molybdenum, and ChromiumUltratrace minerals
NEW! SPOTLIGHT D: SupplementsSupplements, herbs, and functional foods: Surprising studies on the value of vitamin supplements.What Are Dietary Supplements?Regulations of Dietary SupplementsUnderstanding Supplement LabelsAre Dietary Supplements Harmful?Functional Foods
Chapter 11. Energy Balance and ObesityThe Sitting Disease: Understand the causes and consequences of obesity.Energy in, energy outThe biology of hungerA NEAT cause of weight gainLifestyle and energy balanceWeight loss recommendations
Chapter 12. Nutrition and FitnessEating to Win: Research suggests that when athletes eat may be just as important as what they eat.Components of fitnessFueling the bodyMeasures of exercise intensityDietary carbohydrates for endurace exerciseFemale athlete triadBody buildingHydrating the athletePhysical fitness: not just for athletes
Chapter 13 Nutrition through the College YearsDeterminants of eating behavior, disordered eating, and alcohol: How food choices are influenced by social norms.Growth, Development, and Nutrient Requirements in Late AdolescenceCalciumIronDeterminants of Eating BehaviorEating Challenges on CampusEating DisordersAlcohol
Spotlight E: Pregnancy, Lactation, and InfancyNourishing mother and baby: New research suggests that delaying cord clamping after birth preserves iron status.Changing Nutritional NeedsEnergy and Nutrient Needs during PregnancyA Healthy PregnancyFood SafetyPostnatal NutritionNutrition during LactationFormula FeedingNutrition for the Growing Child
NEW! SPOTLIGHT F: Childhood NutritionFood allergies and intolerances: As paradoxical as it may seem, could dirt and germs make children healthier for life?What Are Children Eating?Nutritional Recommendations for ChildrenNutrients of Concern in ChildhoodChildhood ObesityFood AllergiesGrowth and Development in Childhood
NEW! SPOTLIGHT G: Nutrition and the Aging AdultLive long and prosper: Can you eat your way to a longer, healthier life?
What Happens When We Age?Life Expectancy and LifespanBlue ZonesEnergy Needs and Physical ActivitySpecial Nutritional Concerns for Older AdultsNutrient Recommendations for SeniorsMaintaining Physical Strength for a LifetimeBlue Zone Secrets
NEW! Chapter 14. Global Nutrition: Food Security and SustainabilityFeeding the world now and in the future; How will we combat global hunger while we promote food security and sustainability?Food and Nutrition SecuritySustainabilityHow Are Organic Foods Different from Conventional Foods?
NEW! SPOTLIGHT H: Food SafetyHow cantaloupe turned lethal; Safe food-handling practices from farm to table can dramatically reduce the risk of foodborne illness.A Brief History of Food Safety in AmericaFoodborne Intoxication and InfectionEngineering Food Safety: HACCP and IrradiationFood Safety and Modernization ActFood Safety in the Home
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