Understanding Nutrition, Update (with 2010 Dietary Guidelines)

Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004). Sharon Rady Rolfes is a Registered Dietitian Nutritionist and founding member of Nutrition and Health Associates, an information resource center that manages a research database of more than 1,000 nutrition-related topics. Previously, Ms. Rolfes taught at Florida State University and coauthored several other college textbooks, including Understanding Nutrition. In addition to writing, Ms. Rolfes consults on educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, she received her MS in Nutrition and Food Science from Florida State University.

1. An Overview of Nutrition.
Highlight: Nutrition Information and Misinformation--On the Net and in the News.
2. Planning a Healthy Diet.
Highlight: Vegetarian Diets.
3. Digestion, Absorption, and Transport.
Highlight: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches, and Fibers.
Highlight: Carbs, Calories, and Controversies.
5. The Lipids: Triglycerides, Phospholipids, and Sterols.
Highlight: High-Fat Foods--Friend or Foe?
6. Protein: Amino Acids.
Highlight: Nutritional Genomics.
7. Metabolism: Transformations and Interactions.
Highlight: Alcohol and Nutrition.
8. Energy Balance and Body Composition.
Highlight: Eating Disorders.
9. Weight Management: Overweight, Obesity, and Underweight.
Highlight: The Latest and Greatest Weight-Loss Diet--Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins: A, D, E, and K.
Highlight: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients, and Body Adaptations.
Highlight: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence.
Highlight: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight: Complementary and Alternative Medicine.
19. Consumer Concerns about Foods and Wate.r
Highlight: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight: Environmentally-Friendly Food Choices.
Appendix A: Cells, Hormones, and Nerves.
Appendix B: Basic Chemistry Concepts.
Appendix C: Biochemical Structures and Pathways.
Appendix D: Measures of Protein Quality.
Appendix E: Nutrition Assessment.
Appendix F: Physical Activity and Energy Requirements.
Appendix G: United States: Exchange Lists.
Appendix H: Table of Food Composition.
Appendix I: WHO: Nutrition Recommendations Canada: Choice System and Guidelines.
Appendix J: Healthy People 2010.
Glossary.
Index.
Dietary Reference Intakes (inside front covers, pp. A-C).
Aids to Calculations (inside back pages, pp. W-X).
Daily Values for Food Labels (inside back cover, p. Y).
Glossary of Nutrient Measures (inside back cover, p. Y).
Body Mass Index (inside back cover, p. Z).