The Science of Nutrition

The Science of Nutrition, Third Edition is uniquely organized using an applied approach, which organizes vitamins and minerals based on their functions and effects on the body. This applied approach is most evident in the functional organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring you to memorize all the vitamins and minerals and their characteristics, the authors present them based on their functions (like fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood and immunity health), so that you can understand their effects on the body. The Third Edition of the book adds New Focus Figure spreads that concentrate on the toughest topics to learn and understand.1. The Science of Nutrition: Linking Food, Function, and Health 2. Designing a Healthful Diet 3. The Human Body: Are We Really What We Eat? 4. Carbohydrates: Plant-Derived Energy Nutrients 4.5: In-Depth: Alcohol 5. Lipids: Essential Energy-Supplying Nutrients 6. Proteins: Crucial Components of All Body Tissues 6.5 In-Depth: Alcohol 7. Metabolism: From Food to Life 7.5: In-Depth: Vitamins and Minerals: Micronutrients with Macro Powers 8. Nutrients Involved in Energy Metabolism 9. Nutrients Involved in Fluid and Electrolyte Balance 10. Nutrients Involved in Antioxidant Function and Vision 10.5: In-Depth: Phytochemicals 11. Nutrients Involved in Bone Health 12. Nutrients Involved in Blood Health and Immunity 13. Achieving and Maintaining a Healthful Body Weight 13.5 In-Depth: Disordered Eating 14. Nutrition and Physical Activity: Keys to Good Health 15. Consumer Issues: Food Safety, Production, and Impact on the Environment 16. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life 17. Nutrition Through the Life Cycle: Childhood and Adolescence 18. Nutrition Through the Life Cycle: The Later Years 19. Global Nutrition Appendices Answers to Review Questions Glossary Index Credits