Contemporary nutrition

This volume provides a balance of nutrition information and consumer-oriented knowledge. The authors emphasize that the general population consists of individuals with varying genetic and cultural backgrounds, and these individuals will have varying responses to diet. They explore topics such as the body's handling of carbohydrate, protein and fats; functions of vitamins and minerals, the use of supplements; the role of water in the human body; energy balance, obesity theories and treatments;and digestion, absorption and transport of nutrients.

Glossaire.

[Pt. 1:] Nutrition : a key to health. [1.] What you eat and why. Good health : the nutrition connection -- Classes and sources of nutrients -- Nutrient composition of diets and the human body -- Energy sources and uses -- Current state of the North American diet and overall health -- Improving our diets -- Why am I so hungry? -- Nutrition and your health: Eating well in college -- Case study: Typical college student -- [2.] Guidelines for designing a healthy diet. A food philosophy that works -- States of nutritional health -- How can your nutritional state be measured? -- Recommendations for healthy eating -- Specific nutrient standards and recommendations -- Using the scientific method to determine nutrient needs -- Epilogue -- Nutrition and your health: Evaluating nutrition claims and dietary supplements -- Case study: Dietary supplements -- [3.] The human body : a nutrition perspective. Human physiology -- The cell : structure, function, and metabolism -- Organization of the body -- Cardiovascular system and lymphatic system -- Nervous system -- Endocrine system -- Immune system -- Digestive system -- Urinary system -- Storage capabilities -- A closer look at genetics and nutr…