Perspectives and Dietary Guidelines Resource Card

Gordon Wardlaw is Associate Professor of Medical Dietetics in the School of Allied Medical Professions at Ohio State University. He received his Ph.D. in Nutrition from Iowa State University, his MPH in Public Health Nutrition, his RD and his BS in Food and Nutrition from the University of California, Berkeley. In addition to conducting research, Dr. Wardlaw teaches a wide range of courses at OSU including Nutrition and Human Metabolism, Human Nutrition and Dietetics, Research Application in Dietetics, Advanced Medical Dietetics Nutrition Care Process, Nutrition in Metabolic Imbalance, and Advanced Clinical Practice. He is the recipient of the American Dietetic Association's Mary P. Huddleson Award , is a full member of the American Institute of Nutrition and is certified as a Specialist in Human Nutrition by the American Board of Nutrition .

1 Nutrition Basics 1 What Nourishes You? 2 The Basis of a Healthy Diet 3 Human Digestion and Absorption 4 Metabolism 2 The Energy-Yielding Nutrients and Alcohol 5 Carbohydrates 6 Lipids 7 Proteins 8 Alcohol 3 The Vitamins and Minerals 9 The Fat-Soluble Vitamins 10 The Water-Soluble Vitamins 11 Water and the Major Minerals 12 Trace Minerals 4 Energy Production and Energy Balance 13 Energy Balance and Weight Control 14 Nutrition for Fitness and Sports 15 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and Other Conditions 5 Nutrition Applications in the Life Cycle 16 Pregnancy and Breastfeeding 17 Nutrition from Infancy through Adolescence 18 Nutrition During Adulthood 6 Putting Nutrition Knowledge into Practice 19 Food Safety 20 Undernutrition Throughout the World Appendixes A Chemistry: A Tool for Understanding Nutrition B Human Physiology: A Tool for Understanding Nutrition C Dietary Advice for Canadians D The Exchange System: A Helpful Menu-Planning Tool E Exchange System Lists F Dietary Intake and Energy Expenditure Assessment G Fatty Acids, Including Omega-3, Fatty Acids in Foods H The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size I Caffeine Content of Foods J Sources of Nutrition Information K English-Metric Conversions, and Metric and Household Units L Estimated Average Requirements for Nutrients: Food and Nutrition Board, Institute of Medicine, National Academies M Food Composition Table