Key Features

  • 55 expert contributors provide the latest information on all areas of the nutrition sciences.
  • Nutrition Insight boxes discuss hot topics and take a closer look at basic science and everyday nutrition.
  • Clinical Correlation boxes show the connection between nutrition-related problems and their effects on normal metabolism.
  • Food Sources boxes summarize and simplify data from the USDA National Nutrient Database on the amount and types of foods needed to reach the recommended daily allowances for vitamins and minerals.
  • DRIs Across the Life Cycle boxes highlight the latest data from the Institute of Medicine on dietary reference intakes for vitamins and minerals, including coverage of infants, children, adult males and females, and pregnant and lactating women.
  • Life Cycle Considerations boxes highlight nutritional processes or concepts applicable to individuals of various ages and in various stages of the life span.
  • Thinking Critically sections within boxes and at the end of chapters help in applying scientific knowledge to "real-life" situations.

  • Lists of common abbreviations provide an overview of each chapter's content at a glance.

  • Comprehensive cross-referencing by chapters and illustrations is used throughout.

  • Current references and recommended readings connect you to nutrition-related literature and provide additional tools for research.

Table of Contents

Unit I: Nutrients: Essential and Nonessential

1. Nutrients: History and Definitions

2. Nonessential Food Components with Health Benefits

3. Guidelines for Food and Nutrient Intake

Unit II: Structure and Properties of the Macronutrients

4. Structure, Nomenclature, and Properties of Carbohydrates

5. Structure and Properties of Proteins and Amino Acids

6. Lipid Structure, Nomenclature, and Chemical Properties

Unit III: Digestion and Absorption of the Macronutrients

7. Overview of Digestion and Absorption

8. Carbohydrate Digestion and Absorption

9. Digestion and Absorption of Protein

10. Digestion and Absorption of Lipids

11. Dietary Fiber

Unit IV: Metabolism of the Macronutrients

12. Carbohydrate Metabolism: Synthesis and Oxidation

13. Protein Synthesis and Degradation

14. Amino Acid Metabolism

15. Protein and Amino Acid Requirements

16. Metabolism of Fatty Acids, Acylglycerols, and Sphingolipids

17. Cholesterol and Lipoproteins: Synthesis, Transport, and Metabolism

18. Lipid Metabolism: Polyunsaturated Fatty Acids

19. Regulation of Fuel Utilization in Response to Food Intake

20. Regulation of Fuel Utilization in Response to Physical Activity

Unit V: Energy

21. Cellular and Whole-Animal Energetics

22. Control of Energy Balance

23. Disturbances of Energy Balance

Unit VI: The Vitamins

24. Niacin, Riboflavin and Thiamin

25. Folate, Choline, Folic Acid, Vitamin B12, and Vitamin B6

26. Biotin and Pantothenic Acid

27. Vitamin C

28. Vitamin K

29. Vitamin E

30. Vitamin A

31. Vitamin D

Unit VII: The Minerals a


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