The science of nutrition ebook

Why We Wrote This Book The Science of Nutrition, second edition, began with the conviction that both students and instructors would benefit from an accurate, clear, and engaging textbook that links nutrients with their functional benefits.

As instructors, we recognized that students have a natural interest in their bodies, their health, their weight, and their success in sports and other activities. We developed this text to demonstrate how nutrition relates to these interests. The Science of Nutrition, second edition, empowers you to reach your personal health and fitness goals while also teaching you about the scientific evidence linking nutrition with disease.

This information will be vital to your success as you build a career in nutrition or another health-related discipline. Throughout the chapters, material is presented in lively narrative that is scientifically sound and that continually links the evidence with these goals. The content of The Science of Nutrition, second edition, is designed for nutrition and other science and healthcare majors, but it is also applicable and accessible to students in the liberal arts.

To support visual learning, the writing is supplemented by illustrations and photos that are attractive, effective, and always level-appropriate. As teachers, we are familiar with the myriad challenges of presenting nutrition information in the classroom. We hope to contribute to the excitement of teaching and learning about nutrition: a subject that affects every one of us; a subject so important and relevant that correct and timely information can make the difference between health and disease.

A multitude of features throughout this new edition challenge you to think about how the recommendations of different nutritional experts and others who may be less-thanexpert, such as the media apply to your unique health issues, activity level, energy requirements, food preferences, and lifestyle.

For example, the Nutrition Myth or Fact? The end-of-chapter Nutrition Debates cover multi-sided aspects of hot topics and nutritional controversies, and the Nutrition Label Activities help students understand how to interpret food label information so they can make better nutritonal choices.

Nutri-Case: You Play the Expert! In addition to the features mentioned above, our updated Nutri-Case feature provides readers with a chance to evaluate the nutrition-related beliefs and behaviors of five people representing a range of backgrounds and nutritional challenges. As you encounter them, keep in mind that these case scenarios are for instructional purposes, and not intended to suggest that students using this text are qualified to offer nutritional advice to others. In the real world, only properly trained and licensed health professionals are qualified to provide nutritional counseling.

Take a moment to get acquainted with our Nutri-Case characters here. And when I get stressed out, I eat. The first time I ever played basketball, in middle school, I was hooked. I decided to take a nutrition course because, last year, I had a hard time making it through the playing season, plus keeping up with my classes and homework. Anyway, I want to figure out this food thing before basketball season starts again.

Like last week, I found a Web site especially for dancers that explained how to get rid of bloating before an audition. Back when Hannah was a baby, I dreamed of going to college so I could be a registered nurse.

Gustavo Hello. My name is Gustavo. Around 46 years ago, when I was 13, I came to the United States from Mexico with my parents and three sisters to pick crops in California, and now I manage a large vineyard. Health problems? I guess what keeps me going is thinking about how my father died 6 months after he retired.

He had colon cancer, but he never knew it until it was too late. As you do, you might find that they remind you of people you know, and you may also discover you have something in common with one or more of them. Our hope is that by applying the information you learn in this course to their situations, you will deepen your understanding of the importance of nutrition in your own life.

The Vitamins and Minerals In Depth specifically serves as an overview of micronutrient basics prior to the first functional chapter, while the other In Depths provide a focused presentation of other key content for students.

The Nutri-Case character of Hannah whom you met above, and who in the first edition was a young child has now been re-imagined as an year-old first-year college student, living at home and struggling with her weight. A new Nutri-Case character, Judy, has been added, replacing Nadia from the first edition.

Together, Hannah and Judy highlight many common nutritional issues that run in and through families, such as the home environment and shared eating patterns. See for Yourself is a new self-assessment feature at the end of each chapter offering brief, targeted activities that emphasize active learning and applied skills, and provide students the opportunityto learn about their own nutrition and health habits.

Revised Nutrition Debates encourage students to become better-informed and discriminating consumers of nutrition information. In this new edition they are more clinically based and include an added Critical Thinking component at the end of each debate.

Enhanced figurative art throughout the book helps students better visualize important processes in the body. Updated Food Source Diagrams provide pictures of the best food sources for each nutrient so that they are more easily identifiable. A newly redesigned MyNutritionLab takes advantage of the reorganization of online materials by learning area, as with the Companion Website just described.

Instructors have more help than ever with a syllabus converter, an. The Visual Walkthrough at the front of the book provides additional information on the new features in the second edition. For specific changes to each chapter, see below. It also includes a new video series with Janice Thompson, the lead author, geared especially for students that reviews the toughest topics covered in the text and provides strategies for dealing with them.

MyDietAnalysis 4. MyDietAnalysis is available at a significant discount when packaged with the text. The new 4.

MyDietAnalysis 3. The 3. Rich Text File version of the Test Bank A Rich text file version of the Test Bank is provided for easy import into Respondus along with other computerized testing programs. Students and instructors can easily access case studies, animations, RSS feeds, study tools, an e-book, quizzes, a gradebook, ABC News videos, and much more.

Students and instructors can easily access case studies, animations, RSS feeds, study tools, an e-book, quizzes, a gradebook, and much more. Teaching Nutrition Community www. For the Student MyDietAnalysis 4. The new 3. The Study Guide will help students get the best grade possible with terminology questions, text outlines, study questions, completion exercises, practice tests, and critical thinking sections for each chapter.

Eat Right! Written specifically for students, topics include: healthy eating in the cafeteria, dorm room, and fast food restaurants; eating on a budget; weight-management tips; vegetarian alternatives; and guidelines on alcohol and health. Acknowledgments It is eye-opening to write a textbook and to realize that the work of so many people contributes to the final product.

Publisher Frank Ruggirello committed extensive resources to ensure the quality of this text, and his support and enthusiasm helped us maintain the momentum we needed to complete this project.

Our acquisitions editor, Sandy Lindelof, provided unwavering vision, support, and guidance throughout the process of writing and publishing this book. We could never have completed this text without the exceptional writing and organizational skills of Laura Bonazzoli, our developmental editor and co-writer. We want to express our sincere gratitude to our project editor, Susan Scharf. We know that managing all the aspects of a textbook is a bit like herding cats. Susan worked tirelessly to improve the text and steer us on our course, and kept us sane with her patience, sense of humor, and excellent editorial instincts.

We are also indebted to art development editor Laura Southworth, who developed a spectacular art program for the text and then enhanced it even more in this edition with thoughtful improvements and the careful attention to detail that we have come to expect. Our thanks also to Marie Beaugureau and Deirdre Espinoza, for their guidance and support in this and previous editions.

Brianna Paulson, editorial assistant extraordinaire, provided superior editorial and administrative support that we would have been lost without. Multiple talented players helped build this book in the production and design process as well. Beth Masse, our talented production supervisor, and the resourceful Norine Strang and her colleagues at S4Carlisle Publishing Services, kept manuscripts moving throughout the process, and expertly tracked the many important details in this complex project.

Yvo Riezebos surpassed himself by creating yet another stunning cover. Kristin Piljay performed research for many of the excellent photos that appear in this edition. Thanks also to Brooke Suchomel, market development manager, who coordinated class testing, nutrition forums, and conducted extensive market research to ensure our writing efforts met the needs of students and instructors. And our goal of meeting instructor and student needs could not have been realized without the team of educators and editorial staff who worked on the substantial supplements package for The Science of Nutrition.

Sarah Young-Dualan, media producer, expertly supervised all aspects of the media program and the Companion Website, with assistance from the everresourceful Brianna Paulson, who also managed development of the print supplements.

Media authors and contributors were Jeanne S. Our gratitude to all for their valuable contributions to this edition. We would also like to thank the many colleagues, friends, and family members who helped us along the way. Janice would specifically like to thank her supportive and hard-working colleagues at the University of Bristol. My family and friends have been so incredibly wonderful throughout my career. Mom, Dianne, Pam, Steve, Aunt Judy, and cousin Julie are always there for me to offer a sympathetic ear, a shoulder to cry on, and endless encouragement.

Although my Dad is no longer with us, his unwavering love and faith in my abilities inspired me to become who I am. I am always amazed that my friends and family actually read my books to learn more about nutrition—thanks for your neverending support! You are incredible people who keep me sane and healthy and help me to remember the most important things in life.

He has learned that there is always another chapter due! Melinda would also like to thank her family, friends, and professional colleagues for their support and listening ear through this whole process. You have all helped make life a little easier during this incredibly busy time.

Linda would like to acknowledge the unwavering support of her family and friends, a solid network of love and understanding that keeps her afloat. She would also like to thank Janice and Melinda for providing the opportunity to learn and grow through the process of writing this book. Janice L. Thompson Melinda M. Manore Linda A. Is It Risky? T or F Proteins are not a primary source of energy for our bodies.

T or F All vitamins must be consumed daily to support optimal health. T or F The Recommended Dietary Allowance is the maximum amount of nutrient that people should consume to support normal body functions. T or F Federal agencies in the United States are typically poor sources of reliable nutrition information.

Chapter Objectives After reading this chapter, you will be able to: 1. Define the term nutrition, p. Discuss why nutrition is important to health, pp. Identify the six classes of nutrients essential for health, pp.

Identify the Dietary Reference Intakes for nutrients, pp. Discuss the four steps of the scientific method, pp. List at least four sources of reliable and accurate nutrition information, pp. During the last year, she has noticed that she is becoming increasingly tired at work and feels short of breath when performing tasks that she used to do easily, such as stocking shelves.

This morning, she had her blood pressure checked for free at a local market and was told by the woman conducting the test that the reading was well above average. The woman replied that fatigue was certainly a symptom and advised Marilyn to see her physician. I can personally recommend it, because it helped me to lose 30 pounds. So maybe the nutritionist was right. What do you think of the advice Marilyn received? Was the treatment plan sound? The study of nutrition encompasses everything about food.

Food refers to the plants and animals we consume. These foods contain the energy and nutrients our bodies need to maintain life and support growth and health.

Nutrition, in contrast, is a science. Specifically, it is the science that studies food and how food nourishes our bodies and influences our health. It identifies the processes by which we consume, digest, metabolize, and store the nutrients in foods, and how these nutrients affect our bodies.

Nutrition also involves studying the factors that influence our eating patterns, making recommendations about the amount we should eat of each type of food, maintaining food safety, and addressing issues related to the global food supply.

When compared with other scientific disciplines such as chemistry, biology, and physics, nutrition is a relative newcomer. The cultivation, preservation, and preparation of food has played a critical role in the lives of humans for millennia, but in the West, the recognition of nutrition as an important contributor to health has developed slowly only during the past years.

It started when researchers began to make the link between diet and illness. For instance, in the mids, long before vitamin C itself had been identified, researchers discovered that the vitamin C—deficiency disease scurvy could be prevented by consuming citrus fruits. By the mids, the three energy-providing nutrients—carbohydrates, lipids, and proteins—had been identified, as well as a number of essential minerals. Nutrition was coming into its own as a developing scientific discipline.

Still, vitamins were entirely unrecognized, and some fatal diseases that we now know to be due to vitamin deficiency were then thought to be due to infection. They recovered. Moreover, orphans and inJoseph Goldberger sucmates who did not have cessfully controlled outpellagra and ate the new breaks of several fatal diet did not develop the infectious diseases, from disease.

Finally, Goldberger yellow fever in Louisiana recruited eleven healthy to typhus in Mexico. Called pellagra, Pellagra is often characterized by a scaly skin rash. So to prove that terized by a skin rash, diarrhea, and mental impairment. He and his team reGoldberger began studying the disease by carefully obmained healthy. He asked, if it is Although Goldberger could not identify the precise cominfectious, then why would it strike children in orphanages ponent in the new diet that cured pellagra, he eventually and prison inmates yet leave their nurses and guards unaffound an inexpensive and widely available substance, fected?

Could a dietary deficiency scientists identified the precise nutrient that was deficient cause pellagra? Joseph Goldberger and the war on pellagra.

The New Yorker who changed the diet of the South. New York Times, August 12, p. Dutch scientist Christian Eijkman began studying the fatal nerve disease beriberi in the s, he conducted experiments designed to ferret out the causative bacterium. Joseph Goldberger in the early s. The accompanying Highlight box describes Dr. Nutrition research continued to focus on identifying and preventing deficiency diseases through the first half of the 20th century. Then, as the higher standard of living after World War II led to an improvement in the American diet, nutrition research began pursuing a new objective: supporting wellness and preventing and treating chronic diseases—that is, diseases that come on slowly and can persist for years, often despite treatment.

Chronic diseases of particular interest to nutrition researchers include heart disease, obesity, type 2 diabetes, and various cancers. This new research has raised as many questions as it has answered, and we still have a great deal to learn about the relationship between nutrition and chronic disease.

In the closing decades of the 20th century, an exciting new area of nutrition research began to emerge. Reflecting our growing understanding of genetics, nutrigenomics seeks to uncover links between our genes, our environment, and our diet. The Nutrition Debate on pages 35—38 describes this new field of research in detail. How Does Nutrition Contribute to Health? Proper nutrition can help us improve our health, prevent certain diseases, achieve and maintain a desirable weight, and maintain our energy and vitality.

When you consider that most people eat on average three meals per day, this results in almost 11, opportunities during a year period to affect our health through nutrition.

The following section provides more detail on how nutrition supports health and wellness. However, as we have learned more about our health and what it means to live a healthful lifestyle, our definition has expanded. Wellness is now considered to be a multidimensional process, one that includes physical, emotional, and spiritual health Figure 1.

Wellness is not an end point in our lives, but rather is an active process we work with every day. In this book, we focus on two critical aspects of wellness: nutrition and physical activity. The two are so closely related that you can think of them as two sides of the same coin: our overall state of nutrition is influenced by how much energy we expend doing daily activities, and our level of physical activity has a major impact on how we use the nutrients in our food.

We can perform more strenuous activities for longer periods of time when we eat a nutritious diet, whereas an inadequate or excessive food intake can make us lethargic. A poor diet, inadequate or excessive physical activity, or a combination of these also can lead to serious health problems. Finally, several studies have suggested that healthful nutrition and regular physical activity can increase feelings of well-being and reduce feelings of anxiety and depression.

In other words, wholesome food and physical activity just plain feel good! As we noted earlier, poor nutrition is a direct cause of Physical health includes nutrition Occupational health and physical activity meaningful work or vocation Social health includes family, community, and social environment Figure 1. Primary among these are a nutritious diet and regular physical activity.

Notice that whereas nutritional factors are only marginally implicated in the diseases of the top row, they are strongly linked to the development of the diseases in the middle row and truly causative of those in the bottom row. Thus, early nutrition research focused on identifying the causes of nutrient-deficiency diseases and means to prevent them. These discoveries led nutrition experts to develop guidelines for nutrient intakes that are high enough to prevent deficiency diseases, and to lobby for fortification of foods with nutrients of concern.

These measures, along with a more abundant and reliable food supply, have ensured that the majority of nutrient-deficiency diseases are no longer of concern in developed countries. However, they are still major problems in many developing nations see Chapter 19, Global Nutrition.

In addition to directly causing disease, poor nutrition can have a more subtle influence on our health. For instance, it can contribute to the development of brittle bones, a disease called osteoporosis, as well as to the progression of some forms of cancer. These associations are considered mild; however, poor nutrition is also strongly associated with three chronic diseases that are among the top ten causes of death in the United States Figure 1.

In addition, nutrition plays a limited role in the development of some forms of cancer. Obesity Trends to , available at www. That is, obesity is fundamentally a consequence of eating more calories than are expended. At the same time, obesity is a well-established risk factor for heart disease, stroke, type 2 diabetes, and some forms of cancer.

Unfortunately, the prevalence of obesity has dramatically increased throughout the United States during the past 20 years Figure 1. Throughout this text, we will discuss in detail how nutrition and physical activity affect the development of obesity and other chronic diseases. Healthy People Identifies Nutrition-Related Goals for the United States Because of its importance to the wellness of all Americans, nutrition has been included in the national health promotion and disease prevention plan of the United States.

Revised every decade, Healthy People is an agenda that promotes optimal health and disease prevention across the United States. Healthy People , launched in January , identifies a set of goals and objectives that we hope to reach as a nation by the year Input was gathered from a large number of individuals and organizations, including hundreds of national and state health organizations, and the general public was asked to share its ideas.

The two overarching goals of Healthy People are 1 to increase quality and years of healthy life and 2 to eliminate health disparities.

These goals are supported by hundreds of more specific goals and objectives. The importance of nutrition is underscored by the number of nutrition-related objectives in the agenda. Other objectives address physical activity and the problem with overweight and obesity, both of which are of course influenced by nutrition.

Table 1. A version of this table derived from Healthy People is available on our Web site at www. Physical activity and fitness Improve health, fitness, and quality of life through daily physical activity. Data from: U. Department of Health and Human Services. Healthy People Understanding and Improving Health. Washington, DC: U. Governmental Printing Office.

Available at www. RecaP Food refers to the plants and animals we consume, whereas nutrition is the scientific study of food and how food affects our bodies and our health. Nutrition is an important component of wellness and is strongly associated with physical activity. In the past, nutrition research focused on the prevention of nutrient-deficiency diseases such as scurvy and pellagra; currently, a great deal of nutrition research is dedicated to identifying dietary patterns that can lower the risk for chronic diseases such as type 2 diabetes and heart disease.

Healthy People is a health promotion and disease prevention plan for the United States. What Are Nutrients? We enjoy eating food because of its taste, smell, and the pleasure and comfort it gives us.

However, we rarely stop to think about what our food actually contains. Foods are composed of many chemical substances, some of which are not useful to the body, and others of which are critical to human growth and function. These latter chemicals are referred to as nutrients.

The six groups of nutrients found in foods are Figure 1. But when scientists describe individual nutrients as organic, they mean that these nutrients contain an element called carbon that is an essential component of all living organisms. Carbohydrates, lipids, proteins, and vitamins are organic, because they contain carbon. Minerals and water are inorganic because they do not contain carbon. Both organic and inorganic nutrients are equally important for sustaining nutrients Chemicals found in foods that are critical to human growth and function.

You will learn more about the details of these nutrients in subsequent chapters; a brief review is provided here. By this we mean that these nutrients break down and reassemble into a fuel that the body uses to support physical activity and basic physiologic functioning. Although taking a multivitamin and a glass of water might be beneficial in some ways, it will not provide you with the energy you need to do your 20 minutes on the stair-climber!

The energy nutrients are also referred to as macronutrients. Alcohol is found in certain beverages and foods, and it provides energy—but it is not considered a nutrient. This is because it does not support the regulation of body functions or the building or repairing of tissues.

In fact, alcohol is considered to be both a drug and a toxin. Details about alcohol are provided in the In Depth look on pages — We express energy in units of kilocalories kcal. Both carbohydrates and proteins provide 4 kcal per gram, alcohol provides 7 kcal per gram, and lipids provide 9 kcal per gram. Thus, for every gram of lipids we consume, we obtain more than twice the energy as compared with a gram of carbohydrate or protein.

A close look at the word carbohydrate reveals the chemical structure of this nutrient. Carbo- refers to carbon, and -hydrate refers to water. You may remember that water is made up of hydrogen and oxygen. Thus, carbohydrates are composed of chains of carbon, hydrogen, and oxygen. Mastering Nutrition includes single-sign-on access to MyDietAnalysis software to give students the tools to track their diet and activity and run reports on various macro- and micro-nutrients consumption.

Learn more about Mastering Nutrition. For instructors not using Mastering Nutrition, Pearson eText can also be adopted on its own as the main course material. Learn more about Pearson eText or contact your rep for purchase options. Preface Preface is available for download in PDF format. Help your students connect the science of nutrition to their health Vitamins and minerals are presented based on their functions such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity , which enable students to fully understand their effects on the body.

New - Disease Connection icons throughout the text signal where nutrition and disease is discussed, helping students put diseases in context. Help students master difficult nutrition concepts In Depth chapters cover the key areas of alcohol, vitamins and minerals, phytochemicals, and disordered eating.

The Vitamins and Minerals In Depth specifically provides an overview of micronutrient basics prior to the first functional chapter. Nutrition Concept Videos feature author Janice Thompson explaining difficult concepts in the course that students traditionally have difficulty understanding, such as digestion and absorption, metabolism, fluid and electrolyte balance, and more.

The videos are available in various chapters in the Study Area of Mastering Nutrition. Updated - Focus Figures in each chapter are in-depth figures designed to teach key concepts in nutrition through bold, clear, and detailed visual presentations.

Each Focus Figure is accompanied by an assignable coaching activity in Mastering. Meal Focus Figures graphically depict the differences in sets of meals, such as a comparison of nutrient density or a comparison of two high-carbohydrate meals, to engage students with useful information.

You do the Math feature boxes give students a hands-on chance to practice important calculations that reveal key nutrition information. Encourage critical thinking Updated - Nutri-Cases are case studies that help students apply the information covered in class and prompt students to think about solutions to these issues in a real-world context to their own lives.

The characters reflect both the traditional core student audience as well as non-traditional student issues. Nutrition Label Activities teach students how to read and evaluate labels from real food products so that they can make educated choices about the foods they consume, and equip them to provide informed, balanced advice to potential future clients.

Highlight boxes provide deeper insight into a variety of compelling topics that students will recognize from the media and popular culture, and are updated to reflect a current range of diverse nutritional issues.

You pose a variety of questions that help students recall ideas, apply concepts, and develop critical-thinking skills. Your students respond using their own smartphones, tablets, or laptops.

Then, you can adjust your teaching accordingly and even facilitate peer-to-peer learning, helping students stay motivated and engaged. Added - Clicker questions from the Instructional Resource Materials are now part of Learning Catalytics with this edition. All questions are specifically tagged to The Science of Nutrition and majors nutrition. Empower each learner: Each student learns at a different pace. Personalized learning, including adaptive tools and wrong-answer feedback, pinpoints the precise areas where each student needs practice and gives all students the support they need — when and where they need it — to be successful.

Featured is a database of nearly 50, foods and multiple reports. Students can track their diet and activity intake accurately—anytime and anywhere—from any device! MyDietAnalysis Personalized Dietary Analysis activities guide students in a thorough investigation of their dietary intake and are focused on the most commonly assigned topics in diet analysis projects.

Follow-up feedback and a reflection question help students understand how to improve their diets. Nutrition Animation Activities explain big picture concepts that help students learn the hardest topics in nutrition. Questions include wrong-answer feedback. Math Video activities provide hands-on practice of important nutrition-related calculations to help students understand and apply the material.

A loose-leaf, three-hole-punched version of the printed text. The Science of Nutrition, 5th edition. Continue with Single. Change to Multi. Features A better learning experience, built for you Easy-to-use search and navigation New full audiobook Add notes, highlights and flashcards Embedded videos with select titles. Buy access. Posted on. Page Count. Janice J Thompson,.