Nutrition: Science and Applications Book

1	Nutrition: Everyday Choices	1
2	Applying the Science of Nutrition	25
3	The Human Body: From Meals to Molecules	54
4	Carbohydrates: Sugars, Starches, and Fiber	79
5	Lipids: How Much of a Good Thing?	113
6	Protein: The Privileged Nutrient	145
7	Energy Balance and Weight Management	176
8	The Water-Soluble Vitamins	216
9	The Fat-Soluble Vitamins	249
10	The Internal Sea: Water and the Major Minerals	270
11	The Trace Minerals: Our Elemental Needs	308
12	Meeting Our Needs: Food, Fortified Foods, and Supplements	335
13	Fueling Fitness: Nutrition and Exercise	361
14	In the Beginning: Nutrition for Mothers and Infants	394
15	The Growing Years: Infancy to Adolescence	426
16	Nutrition and Aging: The Adult Years	458
17	How Safe Is Our Food Supply?	483
18	The Global View: Feeding the World	516
App. A	Nutrient Composition of Foods
App. B	Standards for Body Size
App. C	Normal Blood Values of Nutritional Relevance
App. D	Sources of Information on Nutrition
App. E	Canadian Recommendations and Guidelines
App. F	Nutrient Intake Recommendations by the World Health Organization
App. G	U.S. Nutrition Recommendations
App. H	Ethnic Diet Planning Tools
App. I	Exchange Lists
App. J	Food Labeling Information
App. K	Energy Expenditure for Various Activities
App. L	Conversions and Calculations
App. M	Answers to Critical Thinking Exercises
	Glossary
	Index