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Wardlaws Contemporary Nutrition 10th Edition Smith Test Bank

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This is completed downloadable of Wardlaws Contemporary Nutrition 10th Edition Smith Test Bank

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ISBN-10 ‏ : ‎ 0078021375
ISBN-13 ‏ : ‎ 978-0078021374
Author: Anne Smith (Author), Angela Collene (Author)

Contemporary Nutrition is a complete and balanced resource for nutrition information written at a level non-science majors can understand. Current research is at the core of the tenth edition, with revised statistics, incorporation of new results of clinical trials, and updated recommendations. The text provides students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. Always looking to make the content relevant to learners, the authors highlight health conditions, medications, food products, and supplements students or members of their families may be using. With their friendly writing style, the authors act as the student’s personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.

Table of Content:

Preface

Part One Nutrition: A Key to Health

Chapter 1 Nutrition, Food Choices, and Health

(34)

1.1 Why Do You Choose the Food You Eat?

(4)

1.2 How Is Nutrition Connected to Good Health?

(2)

1.3 What Are the Classes and Sources of Nutrients?

(5)

1.4 What Math Concepts Will Aid Your Study of Nutrition?

(2)

1.5 How Do We Know What We Know About Nutrition?

(3)

1.6 What Is the Current State of the North American Diet and Health?

(5)

1.7 What Can You Expect from Good Nutrition and a Healthy Lifestyle?

(12)

Nutrition And Your Health: Eating Well in College

(1)

Case Study: Typical College Student

(8)

Chapter 2 Guidelines for Designing a Healthy Diet

(40)

2.1 A Food Philosophy That Works

(5)

2.2 Dietary and Physical Activity Guidelines

(6)

2.3 MyPlate-A Menu-Planning Tool

(7)

2.4 States of Nutritional Health

(2)

2.5 Measuring Your Nutritional State

(3)

2.6 Specific Nutrient Standards and Recommendations

(3)

2.7 Evaluating Nutrition Information

(13)

Nutrition And Your Health: Food Labels and Diet Planning

(5)

Case Study: Using the Nutrition Facts Label to Make Food Choices

(6)

Chapter 3 The Human Body: A Nutrition Perspective

(42)

3.1 Nutrition’s Role in Human Physiology

(1)

3.2 The Cell: Structure, Function, and Metabolism

(3)

3.3 Body Systems

(2)

3.4 Cardiovascular System and Lymphatic System

(3)

3.5 Urinary System

(1)

3.6 Nervous System

(1)

3.7 Endocrine System

(2)

3.8 Immune System

(1)

3.9 Digestive System

(9)

3.10 Nutrient Storage Capabilities

101

(1)

3.11 Nutrition and Genetics

102

(17)

Nutrition And Your Health: Common Problems with Digestion

107

(1)

Case Study: Gastroesophageal Reflux Disease

108

(11)

Part Two Energy Nutrients and Energy Balance

Chapter 4 Carbohydrates

119

(40)

4.1 Carbohydrates-Our Most Important Energy Source

120

(1)

4.2 Forms of Carbohydrates

121

(4)

4.3 Carbohydrates in Foods

125

(9)

4.4 Making Carbohydrates Available for Body Use

134

(4)

Case Study: Problems with Milk Intake

136

(2)

4.5 Putting Carbohydrates to Work in the Body

138

(3)

4.6 Carbohydrate Needs

141

(18)

Nutrition And Your Health: Diabetes-When Blood Glucose Regulation Fails

147

(12)

Chapter 5 Lipids

159

(42)

5.1 Lipids: Common Properties

160

(1)

5.2 Lipids: Triglycerides, Phospholipids, and Sterols

160

(6)

5.3 Fats and Oils in Foods

166

(8)

5.4 Making Lipids Available for Body Use

174

(2)

5.5 Carrying Lipids in the Bloodstream

176

(4)

5.6 Broader Roles for Lipids in the Body

180

(3)

5.7 Recommendations for Fat Intake

183

(18)

Case Study: Planning a Heart-Healthy Diet

187

(2)

Nutrition And Your Health: Lipids and Cardiovascular Disease

189

(12)

Chapter 6 Proteins

201

(32)

6.1 Amino Acids-Building Blocks of Proteins

202

(2)

6.2 Protein Synthesis and Organization

204

(2)

6.3 Protein in Foods

206

(4)

6.4 Protein Digestion and Absorption

210

(2)

6.5 Putting Proteins to Work in the Body

212

(4)

6.6 Protein Needs

216

(2)

6.7 Does Eating a High-Protein Diet Harm You?

218

(2)

6.8 Protein-Calorie Malnutrition

220

(13)

Nutrition And Your Health:Vegetarian and Plant-Based Diets

223

(4)

Case Study: Planning a Vegetarian Diet

227

(6)

Chapter 7 Energy Balance and Weight Control

233

(42)

7.1 Energy Balance

234

(5)

7.2 Determination of Energy Use by the Body

239

(2)

7.3 Assessing Healthy Body Weight

241

(5)

7.4 Why Some People Are Obese-Nature Versus Nurture

246

(3)

7.5 Treatment of Overweight and Obesity

249

(3)

7.6 Control of Calorie Intake is Essential for Weight Management

252

(2)

7.7 Regular Physical Activity Promotes Weight Loss and Maintenance of a Healthy Weight

254

(1)

7.8 Behavior Modification Strategies for Weight Management

255

(4)

7.9 Professional Help for Weight Loss

259

(4)

7.10 Treatment of Underweight

263

(12)

Nutrition And Your Health: Popular Diets-Cause for Concern

265

(3)

Case Study: Choosing a Weight-Loss Program

268

(7)

Part Three Vitamins, Minerals, and Water

Chapter 8 Vitamins

275

(64)

8.1 Vitamins: Vital Dietary Components

276

(3)

8.2 Vitamin A (Retinoids) and Carotenoids

279

(6)

8.3 Vitamin D (Calciferol or Calcitriol)

285

(5)

8.4 Vitamin E (Tocopherols)

290

(3)

8.5 Vitamin K (Quinone)

293

(3)

8.6 The Water-Soluble Vitamins and Choline

296

(3)

8.7 Thiamin (Vitamin B-1)

299

(2)

8.8 Riboflavin (Vitamin B-2)

301

(1)

8.9 Niacin (Vitamin B-3)

301

(3)

8.10 Vitamin B-6 (Pyridoxine)

304

(2)

8.11 Pantothenic Acid (Vitamin B-5) and Biotin (Vitamin B-7)

306

(3)

8.12 Folate (Vitamin B-9)

309

(3)

8.13 Vitamin B-12 (Cobalamin or Cyanocobalamin)

312

(3)

8.14 Vitamin C (Ascorbic Acid)

315

(3)

8.15 Choline and Other Vitamin-Like Compounds

318

(4)

8.16 Dietary Supplements-Who Needs Them?

322

(17)

Case Study: Getting the Most Nutrition from Your Food

326

(1)

Nutrition And Your Health: Nutrition and Cancer

327

(12)

Chapter 9 Water and Minerals

339

(64)

9.1 Water

340

(9)

9.2 Minerals: Essential Elements for Health

349

(3)

9.3 Sodium (Na)

352

(3)

9.4 Potassium (K)

355

(1)

9.5 Chloride (Cl)

356

(1)

9.6 Calcium (Ca)

357

(11)

Case Study: Worried About Grandma

361

(7)

9.7 Phosphorus (P)

368

(3)

9.8 Magnesium (Mg)

371

(3)

9.9 Iron (Fe)

374

(4)

9.10 Zinc (Zn)

378

(2)

9.11 Selenium (Se)

380

(2)

9.12 Iodide (I)

382

(2)

9.13 Copper (Cu)

384

(2)

9.14 Fluoride (F)

386

(2)

9.15 Chromium (Cr)

388

(1)

9.16 Other Trace Minerals

389

(14)

Nutrition And Your Health: Minerals and Hypertension

391

(2)

Case Study: Focus on the Positive

393

(10)

Part Four Nutrition: Beyond the Nutrients

Chapter 10 Nutrition: Fitness and Sports

403

(40)

10.1 An Introduction to Physical Fitness

404

(1)

10.2 Achieving and Maintaining Physical Fitness

405

(4)

10.3 Energy Sources for Exercising Muscles

409

(6)

10.4 Tailoring Nutrient Recommendations for Athletes

415

(10)

10.5 Specialized Advice for Endurance, Strength, and Power Athletes

425

(18)

Case Study: Planning a Training Diet

432

(1)

Nutrition And Your Health: Ergogenic Aids and Athletic Performance

433

(10)

Chapter 11 Eating Disorders

443

(32)

11.1 From Ordered to Disordered Eating Habits

444

(3)

11.2 Anorexia Nervosa

447

(7)

Case Study: Eating Disorders-Steps to Recovery

452

(2)

11.3 Bulimia Nervosa

454

(4)

11.4 Binge-Eating Disorder

458

(4)

11.5 Other Eating Disorders

462

(2)

11.6 Additional Disordered Eating Patterns

464

(1)

11.7 Prevention of Eating Disorders

465

(10)

Nutrition And Your Health: Eating Disorder Reflections

467

(8)

Chapter 12 Undernutrition Throughout the World

475

(36)

12.1 World Hunger: A Crisis of Nutrition Security

476

(6)

12.2 Undernutrition in the United States

482

(7)

12.3 Undernutrition in the Developing World

489

(8)

12.4 Reducing Undernutrition in the Developing World

497

(14)

Nutrition And Your Health: Undernutrition at Critical Life Stages

503

(2)

Case Study: Undernutrition During Childhood

505

(6)

Chapter 13 Safety of Our Food Supply

511

(38)

13.1 Food Safety: Setting the Stage

512

(4)

13.2 Food Preservation-Past, Present, and Future

516

(1)

13.3 Foodborne Illness Caused by Microorganisms

517

(5)

13.4 Food Additives

522

(4)

13.5 Substances That Occur Naturally in Foods and Can Cause Illness

526

(3)

13.6 Environmental Contaminants in Food

529

(5)

13.7 Food Production Choices

534

(15)

Nutrition And Your Health: Preventing Foodborne Illness

540

(4)

Case Study: Preventing Foodborne Illness at Gatherings

544

(5)

Part Five Nutrition: A Focus on Life Stages

Chapter 14 Nutrition During Pregnancy and Breastfeeding

549

(42)

14.1 Nutrition and Fertility

550

(3)

14.2 Prenatal Growth and Development

553

(3)

14.3 Success in Pregnancy

556

(4)

14.4 Increased Nutrient Needs to Support Pregnancy

560

(8)

Case Study: Preparing for Pregnancy

566

(2)

14.5 Food Plan for Pregnant Women

568

(2)

14.6 Physiological Changes of Concern During Pregnancy

570

(3)

14.7 Breastfeeding

573

(18)

Nutrition And Your Health: Preventing Birth Defects

581

(10)

Chapter 15 Nutrition from Infancy Through Adolescence

591

(44)

15.1 Assessing Growth

592

(3)

15.2 Infant Nutritional Needs

595

(5)

15.3 Guidelines for Infant Feeding

600

(8)

Case Study: Undernutrition During Infancy

608

(1)

15.4 Toddlers and Preschool Children: Nutrition Concerns

608

(8)

15.5 School-Age Children: Nutrition Concerns

616

(6)

15.6 Teenage Years: Nutrition Concerns

622

(13)

Nutrition And Your Health: Food Allergies and Intolerances

626

(9)

Chapter 16 Nutrition During Adulthood

635

16.1 The Graying of North America

636

(5)

16.2 Nutrient Needs During Adulthood

641

(5)

16.3 Physiological Factors Related to Nutritional Status of Adults

646

(8)

16.4 Psychosocial Factors Related to Nutritional Status of Adults

654

(2)

16.5 Ensuring a Healthful Diet for the Adult Years

656

Case Study: Dietary Assistance for an Older Adult

659

(1)

Nutrition And Your Health: Nutrition Implications of Alcohol Consumption

660

Appendix A Daily Values Used on Food Labels

A-1

Appendix B Diabetes Menu-Planning Tools

A-2

Appendix C Dietary Intake and Energy Expenditure Assessment

A-16

Appendix D Chemical Structures Important in Nutrition

A-26

Appendix E Sources of Nutrition Information

A-31

Appendix F English-Metric Conversions and Metric Units

A-34

Glossary

G-1

Photo Credits

C-1

Index

I-1

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