Perspectives in Nutrition

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Associations Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.

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 Safety of Food and Water 20 Undernutrition Throughout the World Appendixes A Chemistry: A Tool for Understanding Nutrition B Detailed Depictions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism C Human Physiology: A Tool for Understanding Nutrition D Dietary Advice for Canadians E The Exchange System: A Helpful Menu-Planning Tool F Exchange System Lists G Dietary Intake and Energy Expenditure Assessment H Fatty Acids, Including Omega-3, Fatty Acids in Foods I The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size J Nutrition Calculations K Sources of Nutrition Information L English-Metric Conversions, and Metric and Household Units M Estimated Average Requirements for Nutrients N Food Composition Table