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Nutrition: Science and Applications, Binder Ready Version 3 Edition helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley’s nutrition resources.

 

Table of Content:

  1. CHAPTER 1: Nutrition: Food for Health
  2. Case Study
  3. 1.1 Nutrition and the Canadian Diet
  4. 1.2 Food Provides Nutrients
  5. 1.3 Food Choices for a Healthy Diet
  6. 1.4 Understanding Science Helps Us Understand Nutrition
  7. 1.5 Nutrition Research
  8. 1.6 Sorting Out Nutrition Information
  9. Case Study Outcome
  10. Applications
  11. Summary
  12. References
  13. CHAPTER 2: Nutrition Guidelines: Applying the Science of Nutrition
  14. Case Study
  15. 2.1 Nutrition Recommendations for the Canadian Diet
  16. 2.2 Dietary Reference Intakes
  17. 2.3 Canada’s Food Guide 2019
  18. 2.4 Other Food Guides and Dietary Patterns
  19. 2.5 Food and Natural Health Product Labels
  20. 2.6 Assessing Nutritional Health
  21. Case Study Outcome
  22. Applications
  23. Summary
  24. References
  25. CHAPTER 3: Digestion, Absorption, and Metabolism
  26. Case Study
  27. 3.1 Food Becomes Us
  28. 3.2 An Overview of the Digestive System
  29. 3.3 Digestion and Absorption
  30. 3.4 Digestion and Health
  31. 3.5 Transporting Nutrients to Body Cells
  32. 3.6 Metabolism of Nutrients: An Overview
  33. 3.7 Elimination of Metabolic Wastes
  34. Case Study Outcome
  35. Applications
  36. Summary
  37. References
  38. CHAPTER 4: Carbohydrates: Sugars, Starches, and Fibre
  39. Case Study
  40. 4.1 Carbohydrates in the Canadian Diet
  41. 4.2 The Chemistry of Carbohydrates
  42. 4.3 Carbohydrates in the Digestive Tract
  43. 4.4 Carbohydrates in the Body
  44. 4.5 Blood-Glucose Regulation, Diabetes and Hypoglycemia
  45. 4.6 Carbohydrates and Health
  46. 4.7 Meeting Carbohydrate Recommendations
  47. Case Study Outcome
  48. Applications
  49. Summary
  50. References
  51. FOCUS ON 1: Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management
  52. Case Study: Samantha and Robert
  53. F1.1 Using Beyond the Basics
  54. Case Study Outcome
  55. CHAPTER 5: Lipids
  56. Case Study
  57. 5.1 Fat in the Canadian Diet
  58. 5.2 Types of Lipid Molecules
  59. 5.3 Lipids in the Digestive Tract
  60. 5.4 Lipid Transport in the Body
  61. 5.5 Lipid Functions in the Body
  62. 5.6 Lipids and Health
  63. 5.7 Meeting Recommendations for Fat Intake
  64. Case Study Outcome
  65. Applications
  66. Summary
  67. References
  68. FOCUS ON 2: Alcohol
  69. Introduction
  70. F2.1 What’s in Alcoholic Beverages?
  71. F2.2 Absorption, Transport, and Excretion of Alcohol
  72. F2.3 Alcohol Metabolism
  73. F2.4 Adverse Effects of Alcohol Consumption
  74. F2.5 Benefits of Alcohol Consumption
  75. F2.6 Balancing the Risks and Benefits of Alcohol
  76. References
  77. CHAPTER 6: Proteins and Amino Acids
  78. Case Study
  79. 6.1 Protein in the Canadian Diet
  80. 6.2 Protein Molecules
  81. 6.3 Protein in the Digestive Tract
  82. 6.4 Protein in the Body
  83. 6.5 Protein, Amino Acids, and Health
  84. 6.6 Meeting Protein Needs
  85. 6.7 Meeting Needs with a Vegetarian Diet
  86. Case Study Outcome
  87. Applications
  88. Summary
  89. References
  90. CHAPTER 7: Energy Balance and Weight Management
  91. Case Study
  92. 7.1 The Obesity Epidemic
  93. 7.2 Exploring Energy Balance
  94. 7.3 Estimating Energy Needs
  95. 7.4 Body Weight and Health
  96. 7.5 Guidelines for a Healthy Body Weight
  97. 7.6 Regulation of Energy Balance
  98. 7.7 Why Are Canadians Getting Heavier?: Genes versus Lifestyle
  99. 7.8 Achieving and Maintaining a Healthy Body Weight
  100. 7.9 Diets, Diets, Everywhere
  101. 7.10 Weight-loss Drugs and Surgery
  102. Case Study Outcome
  103. Applications
  104. Summary
  105. References
  106. FOCUS ON 3: Obesity, Metabolism, and Disease Risk
  107. Introduction
  108. F3.1 Obesity and Type 2 Diabetes
  109. F3.2 Obesity and Cardiovascular Disease
  110. F3.3 Obesity and Cancer
  111. F3.4 Obesity and Other Diseases
  112. References
  113. CHAPTER 8: The Water‐Soluble Vitamins
  114. 8.1 What Are Vitamins?
  115. 8.2 Thiamin
  116. 8.3 Riboflavin
  117. 8.4 Niacin
  118. 8.5 Biotin
  119. 8.6 Pantothenic Acid
  120. 8.7 Vitamin B6
  121. 8.8 Folate or Folic Acid
  122. 8.9 Vitamin B12
  123. 8.10 Vitamin C
  124. 8.11 Choline
  125. Case Study Outcome
  126. Applications
  127. Summary
  128. References
  129. CHAPTER 9: The Fat‐Soluble Vitamins
  130. Case Study
  131. 9.1 Fat‐Soluble Vitamins in the Canadian Diet
  132. 9.2 Vitamin A
  133. 9.3 Vitamin D
  134. 9.4 Vitamin E
  135. 9.5 Vitamin K
  136. Case Study Outcome
  137. Applications
  138. Summary
  139. References
  140. FOCUS ON 4: Phytochemicals
  141. Introduction
  142. F4.1 Phytochemicals in the Canadian Diet
  143. F4.2 Choosing a Phytochemical‐rich Diet
  144. References
  145. CHAPTER 10: Water and the Electrolytes
  146. Case Study
  147. 10.1 Water: The Internal Sea
  148. 10.2 Electrolytes: Salts of the Internal Sea
  149. 10.3 Hypertension
  150. Case Study Outcome
  151. Applications
  152. Summary
  153. References
  154. CHAPTER 11: Major Minerals and Bone Health
  155. Case Study
  156. 11.1 What Are Minerals?
  157. 11.2 Calcium
  158. 11.3 Calcium and Bone Health
  159. 11.4 Phosphorus
  160. 11.5 Magnesium
  161. 11.6 Sulfur
  162. Case Study Outcome
  163. Applications
  164. Summary
  165. References
  166. FOCUS ON 5: Natural Health Products
  167. Introduction
  168. F5.1 What Is a Natural Health Product?
  169. F5.2 Macronutrient Supplements
  170. F5.3 Substances Made in the Body
  171. F5.4 Phytochemical Supplements
  172. F5.5 Herbal Supplements
  173. References
  174. CHAPTER 12: The Trace Elements
  175. Case Study
  176. 12.1 Trace Elements in the Canadian Diet
  177. 12.2 Iron (Fe)
  178. 12.3 Zinc (Zn)
  179. 12.4 Copper (Cu)
  180. 12.5 Manganese (Mn)
  181. 12.6 Selenium (Se)
  182. 12.7 Iodine (I)
  183. 12.8 Chromium (Cr)
  184. 12.9 Fluoride (F)
  185. 12.10 Molybdenum (Mo)
  186. 12.11 Other Trace Elements
  187. Case Study Outcome
  188. Applications
  189. Summary
  190. References
  191. FOCUS ON 6: Integrating Nutrient Function in the Body
  192. Introduction
  193. F6.1 Nutrient Function at the Cellular Level
  194. F6.2 Nutrient Function in Organ Systems
  195. References
  196. CHAPTER 13: Nutrition and Physical Activity
  197. Case Study
  198. 13.1 Exercise, Fitness, and Health
  199. 13.2 Exercise Recommendations
  200. 13.3 Fuelling Exercise
  201. 13.4 Energy and Nutrient Needs for Physical Activity
  202. 13.5 Fluid Needs for Physical Activity
  203. 13.6 Food and Drink to Maximize Performance
  204. 13.7 Ergogenic Aids: Do Supplements Enhance Athletic Performance?
  205. Case Study Outcome
  206. Applications
  207. Summary
  208. References
  209. CHAPTER 14: Nutrition During Pregnancy and Lactation
  210. Case Study
  211. 14.1 The Physiology of Pregnancy
  212. 14.2 The Nutritional Needs of Pregnancy
  213. 14.3 Factors That Increase the Risks of Pregnancy
  214. 14.4 Lactation
  215. 14.5 The Nutritional Needs of Infancy
  216. 14.6 Feeding the Newborn
  217. Case Study Outcome
  218. Applications
  219. Summary
  220. References
  221. CHAPTER 15: Nutrition from Infancy to Adolescence
  222. Case Study
  223. 15.1 Starting Right for a Healthy Life
  224. 15.2 Nourishing Infants, Toddlers, and Young Children
  225. 15.3 Nutrition and Health Concerns in Children
  226. 15.4 Adolescents
  227. 15.5 Special Concerns of Teenagers
  228. Case Study Outcome
  229. Applications
  230. Summary
  231. References
  232. FOCUS ON 7: Eating Disorders
  233. Introduction
  234. F7.1 What Are Eating Disorders?
  235. F7.2 What Causes Eating Disorders?
  236. F7.3 Anorexia Nervosa
  237. F7.4 Bulimia Nervosa
  238. F7.5 Binge-eating Disorder
  239. F7.6 Eating Disorders in Special Groups
  240. F7.7 Preventing and Getting Treatment for Eating Disorders
  241. References
  242. CHAPTER 16: Nutrition and Aging: The Adult Years
  243. Case Study
  244. 16.1 What Is Aging?
  245. 16.2 What Causes Aging?
  246. 16.3 Nutritional Needs and Concerns of Older Adults
  247. 16.4 Factors That Increase the Risk of Malnutrition
  248. 16.5 Keeping Older Adults Healthy
  249. Case Study Outcome
  250. Applications
  251. Summary
  252. References
  253. CHAPTER 17: Food Safety
  254. Case Study
  255. 17.1 How Can Food Make Us Sick?
  256. 17.2 Keeping Food Safe
  257. 17.3 Pathogens in Food
  258. 17.4 Chemical Contaminants in Food
  259. 17.5 Food Technology
  260. Case Study Outcome
  261. Applications
  262. Summary
  263. References
  264. FOCUS ON 8: Biotechnology
  265. Introduction
  266. F8.1 How Does Biotechnology Work?
  267. F8.2 Applications of Modern Biotechnology
  268. F8.3 Safety and Regulation of Genetically Modified Foods
  269. References
  270. CHAPTER 18: World Hunger and Malnutrition
  271. Case Study
  272. 18.1 The Two Faces of Malnutrition
  273. 18.2 The Cycle of Malnutrition
  274. 18.3 Causes of Undernutrition
  275. 18.4 Eliminating Malnutrition
  276. 18.5 Hunger at Home
  277. Case Study Outcome
  278. Applications
  279. Summary
  280. References
  281. Appendices
  282. Additional DRI Tables
  283. Standards for Body Size
  284. Normal Blood Values of Nutritional Relevance
  285. History of Canada’s Food Guide
  286. Calculations and Conversions
  287. World Health Organization Nutrition Recommendations
  288. U.S. Nutrition Recommendations
  289. Energy Expenditure for Various Activities
  290. Chemistry, Metabolism, and Structures
  291. Glossary
  292. Index
  293. End User License Agreement

 

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