This best-selling introductory nutrition text is praised for its approachable narrative, engaging presentation, and careful explanations. Whitney and Rolfes "Understanding Nutrition, 13/e, International Edition" takes the study of nutrition to a new level with an integrated pedagogy and an emphasis on active learning, assignable content, and integrated resources. From its beautiful and carefully developed art program to its strong science base, contemporary coverage, and market-leading supplements, "Understanding Nutrition, 13/e, International Edition" connects with its readers and continues to set the standard for texts in this market. This text includes 20 chapters beginning with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and following with chapters on diet and health, fitness, life span nutrition, food safety, and world hunger. "Understanding Nutrition, 13/e, International Edition" connects with students - engaging them as it teaches the basic concepts and applications of nutrition. Take a fresh look at "Understanding Nutrition, 13/e, International Edition".
1. An Overview of Nutrition. Highlight: Nutrition Information and Misinformation--On the Net and in the News. 2. Planning a Healthy Diet. Highlight: Vegetarian Diets. 3. Digestion, Absorption, and Transport. Highlight: Common Digestive Problems. 4. The Carbohydrates: Sugars, Starches, and Fibers. Highlight: Carbs, Calories, and Controversies. 5. The Lipids: Triglycerides, Phospholipids, and Sterols. Highlight: High-Fat Foods--Friend or Foe? 6. Protein: Amino Acids. Highlight: Nutritional Genomics. 7. Metabolism: Transformations and Interactions. Highlight: Alcohol and Nutrition. 8. Energy Balance and Body Composition. Highlight: Eating Disorders. 9. Weight Management: Overweight, Obesity, and Underweight. Highlight: The Latest and Greatest Weight-Loss Diet--Again. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight: Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, and K. Highlight: Antioxidant Nutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight: Osteoporosis and Calcium. 13. The Trace Minerals. Highlight: Phytochemicals and Functional Foods. 14. Fitness: Physical Activity, Nutrients, and Body Adaptations. Highlight: Supplements as Ergogenic Aids. 15. Life Cycle Nutrition: Pregnancy and Lactation. Highlight: Fetal Alcohol Syndrome. 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight: Childhood Obesity and the Early Development of Chronic Diseases. 17. Life Cycle Nutrition: Adulthood and the Later Years. Highlight: Nutrient-Drug Interactions. 18. Diet and Health. Highlight: Complementary and Alternative Medicine. 19. Consumer Concerns about Foods and Water. Highlight: Food Biotechnology. 20. Hunger and the Global Environment. Highlight: Environmentally-Friendly Food Choices. Appendix A Cells, Hormones, and Nerves. Appendix B Basic Chemistry Concepts. Appendix C Biochemical Structures and Pathways. Appendix D Measures of Protein Quality. Appendix E Nutrition Assessment. Appendix F Physical Activity and Energy Requirements. Appendix G United States: Exchange Lists. Appendix H Table of Food Composition. Appendix I WHO: Nutrition. Recommendations Canada: Choice. System and Guidelines. Appendix J Healthy People 2010. Glossary. Index. Dietary Reference Intakes. Aids to Calculations. Daily Values for Food Labels. Glossary of Nutrient Measures. Body Mass Index.