Nutrition Concepts and Controversies 14th Edition Sizer Test Bank
Product details:
- ISBN-10 : 1305639383
- ISBN-13 : 978-1337041720
- Author: Frances Sizer, M.S., RD, FADA
- Ch 1: Food Choices and Human Health
- Ch 1: What Do You Think?
- Ch 1: Learning Objectives
- Ch 1: Introduction
- A Lifetime of Nourishment
- Healthy People: Nutrition Objectives for the Nation
- The Human Body and Its Food
- The Challenge of Choosing Foods
- The Science of Nutrition
- Changing Behaviors
- Ch 1: Self Check
- Ch 2: Nutrition Tools—Standards and Guidelines
- Ch 2: What Do You Think?
- Ch 2: Learning Objectives
- Ch 2: Introduction
- Nutrient Recommendations
- Dietary Guidelines for Americans
- Diet Planning with the USDA Eating Patterns
- Diet Planning Application
- Checking Out Food Labels
- Ch 2: Self Check
- Ch 3: The Remarkable Body
- Ch 3: What Do You Think?
- Ch 3: Learning Objectives
- Ch 3: Introduction
- The Body’s Cells
- The Body Fluids and the Cardiovascular System
- The Hormonal and Nervous Systems
- The Immune System
- The Digestive System
- A Letter from Your Digestive Tract
- The Excretory System
- Storage Systems
- Ch 3: Conclusion
- Ch 3: Self Check
- Ch 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
- Ch 4: What Do You Think?
- Ch 4: Learning Objectives
- Ch 4: Introduction
- A Close Look at Carbohydrates
- The Need for Carbohydrates
- From Carbohydrates to Glucose
- The Body’s Use of Glucose
- Diabetes
- If I Feel Dizzy Between Meals, Do I Have Hypoglycemia?
- Ch 4: Conclusion
- Ch 4: Self Check
- Ch 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
- Ch 5: What do you think?
- Ch 5: Learning Objectives
- Ch 5: Introduction
- Introducing the Lipids
- A Close Look at Lipids
- Lipids in the Body
- Storing and Using the Body’s Fat
- Dietary Fat, Cholesterol, and Health
- Essential Polyunsaturated Fatty Acids
- The Effects of Processing on Unsaturated Fats
- Fat in the Diet
- Ch 5: Self Check
- Ch 6: The Proteins and Amino Acids
- Ch 6: What Do You Think?
- Ch 6: Learning Objectives
- Ch 6: Introduction
- The Structure of Proteins
- Digestion and Absorption of Dietary Protein
- The Importance of Protein
- Food Protein: Need and Quality
- Protein Deficiency and Excess
- Ch 6: Self Check
- Ch 7: The Vitamins
- Ch 7: What Do You Think?
- Ch 7: Learning Objectives
- Ch 7: Introduction
- Definition and Classification of Vitamins
- The Fat-Soluble Vitamins
- Vitamin A
- Vitamin D
- Vitamin E
- Vitamin K
- The Water-Soluble Vitamins
- Vitamin C
- The B Vitamins in Unison
- The B Vitamins as Individuals
- Ch 7: Self Check
- Ch 8: Water and Minerals
- Ch 8: What Do You Think?
- Ch 8: Learning Objectives
- Ch 8: Introduction
- Water
- Drinking Water: Types, Safety, and Sources
- Body Fluids and Minerals
- The Major Minerals
- The Trace Minerals
- Ch 8: Self Check
- Ch 9: Energy Balance and Healthy Body Weight
- Ch 9: What Do You Think?
- Ch 9: Learning Objectives
- Ch 9: Introduction
- The Problems of Too Little or Too Much Body Fat
- The Body’s Energy Balance
- Body Weight vs. Body Fatness
- The Appetite and Its Control
- Inside-the-Body Theories of Obesity
- Outside-the-Body Theories of Obesity
- How the Body Loses and Gains Weight
- Achieving and Maintaining a Healthy Body Weight
- Medical Treatment of Obesity
- Ch 9: Conclusion
- Ch 9: Self Check
- Ch 10: Performance Nutrition
- Ch 10: What Do You Think?
- Ch 10: Learning Objectives
- Ch 10: Introduction
- The Benefits of Fitness
- The Essentials of Fitness
- Three Energy Systems
- The Active Body’s Use of Fuels
- Vitamins and Minerals—Keys to Performance
- Fluids and Temperature Regulation in Physical Activity
- Ch 10: Self Check
- Ch 11: Diet and Health
- Ch 11: What Do you Think?
- Ch 11: Learning Objectives
- Ch 11: Introduction
- The Immune System, Nutrition, and Diseases
- The Concept of Risk Factors
- Cardiovascular Diseases
- Nutrition and Hypertension
- Nutrition and Cancer
- Ch 11: Conclusion
- Ch 11: Self Check
- Ch 12: Food Safety and Food Technology
- Ch 12: What Do You Think?
- Ch 12: Learning Objectives
- Ch 12: Introduction
- Microbes and Food Safety
- Which Foods Are Most Likely to Cause Illness?
- Advances in Microbial Food Safety
- Toxins, Residues, and Contaminants in Foods
- Are Food Additives Safe?
- Ch 12: Conclusion
- Ch 12: Self Check
- Ch 13: Life Cycle Nutrition: Mother and Infant
- Ch 13: What Do You Think?
- Ch 13: Learning Objectives
- Ch 13: Introduction
- Pregnancy: The Impact of Nutrition on the Future
- Drinking during Pregnancy
- Troubleshooting
- Lactation
- Feeding the Infant
- Ch 13: Self Check
- Ch 14: Child, Teen, and Older Adult
- Ch 14: What Do You Think?
- Ch 14: Learning Objectives
- Ch 14: Introduction
- Early and Middle Childhood
- Nutrition in Adolescence
- The Later Years
- Nutrition in the Later Years
- Ch 14: Self Check
- Ch 15: Hunger and the Future of Food
- Ch 15: What Do You Think?
- Ch 15: Learning Objectives
- Ch 15: Introduction
- U.S. Food Insecurity
- World Poverty and Hunger
- The Malnutrition of Extreme Poverty
- The Future Food Supply and the Environment
- How Can People Help?
- Ch 15: Self Check
- Appendix Table of Contents
- Appendix A: Table of Food Composition
- Appendix B: Dietary Guidelines
- Appendix C: Aids to Calculations
- Appendix D: Food Lists for Diabetes and Weight Management
- Appendix E: Eating Patterns to Meet the Dietary Guidelines for Americans
- Appendix F: Notes
- Appendix G: Answers to Chapter Questions: Answers to Consumer’s Guide Review and Self-Check Questi
- Appendix H: Physical Activity Levels and Energy Requirements
- Appendix I: Chemical Structures: Carbohydrates, Lipids, and Amino Acids
- Glossary
- Index
- Untitled
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