Understanding Nutrition
Presents the core information of an introductory nutrition course. Explores why we eat the foods we do and contains a brief overview of the nutrients, the science of nutrition, recommended nutrient intakes, assessment, and relationships between diet and health; describes the diet-planning principles and food guides used to create diets that support good health; includes instructions on how to read a food label; discusses digestion, absorption, and how the body transforms foods into nutrients; describes carbohydrates, fats, and proteins--their chemistry, health effects, roles in the body, and places in the diet; shows how the body derives energy from carbohydrates, fats and proteins; discusses energy balance, the factors associated with overweight and underweight, and the benefits and dangers of weight loss and weight gain; describes the vitamins, the minerals, and water--their roles in the body, deficiency and toxicity symptoms, and sources; shows how nutrition influences people's lives; describes how physical activity and nutrition work together to support health; presents the special nutrient needs of people throughout the life cycle; discusses the dietary risk factors and recommendations associated with chronic diseases; addresses consumer concerns about the safety of the food and water supply; and looks at hunger and global environmental problems and offers suggestions for establishing sustainable foodways.