The Science of Nutrition

Chapter 1: The Role of Nutrition in Our Health Chapter 2: Designing a Healthful Diet Chapter 3: The Human Body: Are We Really What We Eat? Chapter 4: Carbohydrates: Bountiful Sources of Energy and Nutrients Chapter 5: Fat: An Essential Energy-Supplying Nutrient Chapter 6: Proteins: Crucial Components of All Body Tissues Chapter 7: Metabolism: From Food to Life Chapter 8: Nutrients Involved in Energy Metabolism Chapter 9: Nutrients Involved in Fluid and Electrolyte Balance Chapter 10: Nutrients Involved in Antioxidant Function Chapter 11: Nutrients Involved in Bone Health Chapter 12: Nutrients Involved in Blood Health and Immunity Chapter 13: Achieving and Maintaining a Healthful Body Weight Chapter 14: Nutrition and Physical Activity: Keys to Good Health Chapter 15: Disordered Eating Chapter 16: Food Safety and Technology: Impact on Consumers Chapter 17: Nutrition Through the Lifecycle: Pregnancy and the First Year of Life Chapter 18: Nutrition Through the Lifecycle: Childhood and Adolescence Chapter 19: Nutrition Through the Lifecycle: Adulthood and the Later Years Chapter 20: Global Nutrition Appendices: Nutrient Values of FoodsCalculations and Conversions, Nutrition and Physical Activity Recommendations for Canadians Traditional Organization of Micronutrients Caffeine Content of Foods U.S. Exchange Lists Stature-for-Age Charts Organizations and Resources A&P Review Basic Chemistry Review Biochemical Structures and Pathways Review of Nutrition Assessment Protein Quality/Fatty Acids in Foods. Answers to End-of-Chapter Questions Glossary