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Understanding Nutrition, International Edition, 16th Edition

Ellie Whitney, Sharon Rady Rolfes

  • Copyright 2022
  • {{checkPublicationMessage('Published', '2023-03-01T00:00:00+0000')}}
Starting At £45.00 See pricing and ISBN options
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Understanding Nutrition, International Edition 16th Edition by Ellie Whitney/Sharon Rady Rolfes
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Overview

The updated 16th Global Edition of Whitney/Rolfe's bestselling UNDERSTANDING NUTRITION presents the core information of an introductory nutrition course for majors, with active learning that prepares students for their future careers. An overarching goal of the text is to help readers learn to distinguish valid nutrition information from misinformation. In addition to providing accurate information, the text encourages readers to understand the connections between concepts, evaluate the pros and cons of an argument, detect inconsistencies and errors, solve problems, and identify the relevance of information.

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Meet the Authors

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Ellie Whitney

Ellie Whitney grew up in New York City and received her B.A. and Ph.D. degrees in English and Biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote numerous newspaper columns on environmental matters for the Tallahassee Democrat, and coauthored almost a dozen college textbooks on nutrition, health, and related topics, many of which repeatedly reappear as new editions. She spent three decades exploring outdoor Florida and studying its ecology, and then co-wrote PRICELESS FLORIDA: NATURAL ECOSYSTEMS AND NATIVE SPECIES. Now retired, and more concerned about climate change than any other issue, she volunteers full-time for the nonpartisan national nonprofit Citizens Climate Lobby.

Sharon Rady Rolfes

Sharon Rady Rolfes received her MS in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several college nutrition textbooks, including UNDERSTANDING NUTRITION, and UNDERSTANDING NORMAL AND CLINICAL NUTRITION. In addition to writing, she serves as a consultant for various educational projects. Her volunteer work includes delivering food to the hungry and homeless in her community. She maintains her registration as a dietitian nutritionist and her membership in the Academy of Nutrition and Dietetics.

What's New

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  • New "How To" feature in Chapter 1 detailing how to Calculate the Acceptable Macronutrient Distribution Range (AMDR) in Grams and in kCalories. Each “How To” feature ends with a "Try It" activity that gives students an opportunity to practice these new lessons.
  • NEW GUIDELINES: All text, tables, and figures have been updated to reflect current food labels: the 2020–2025 Dietary Guidelines, Healthy People 2030, 2019 Choose Your Foods, and the 2018 edition of the Physical Activity.
  • ADDITION OF METRIC UNITS: The Global Edition has metric units added for markets where the metric system applies.
  • UPDATED HIGHLIGHTS: Every chapter is followed by a Highlight that provides an in-depth look at a current, and often controversial, topic that relates to its companion chapter. Each Highlight closes with Critical Thinking Questions to encourage readers to develop a clear, rational, open-minded, and informed understanding based on the evidence presented in the text.
  • NEW HIGHLIGHT: Highlight 2 expands its presentation of vegetarian diets and shifts its focus to include the many benefits of plant-based diets.

Features

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  • THE LATEST RESEARCH: Continuing a tradition of cutting-edge coverage, the 16th Global Edition has been thoroughly revised and updated to reflect current research and emerging trends.
  • COMPLETE AND RELEVANT: The new edition begins by introducing the nutrients and thoroughly explaining their work in the body. Later chapters equip students to apply that information to their own and other people's lives—describing the role of foods and nutrients in energy balance, body weight, physical activity, disease prevention, food safety, hunger, and in the overall life cycle.
  • EMPHASIS ON KEY CONCEPTS: Chapters open with Chapter Outlines & Learning Objectives to help the reader immediately focus on important concepts. Each learning objective is tied to a section that closes with a Review.
  • HANDS-ON PRACTICE: Many chapters include "How To" features that guide readers through problem-solving tasks.

Table of Contents

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CHAPTER 1
The Basics of Nutrition
1.1 Choosing Foods
1.2 Nutrition: Macronutrients, Micronutrients and Water
1.3 The Science of Nutrition
1.4 Dietary Reference Intakes (DRI)
1.5 Assessing Nutritional Status
1.6 Diet and Health
Highlight 1 > Nutrition Information and Misinformation

CHAPTER 2
Meal Planning for a Healthy Lifestyle
2.1 Meal Planning Principles and Guidelines
2.2 Diet-Planning Guides
2.3 Food Labeling
Highlight 2 > Plant-Based Diets

CHAPTER 3
Food and Nutrient Assimilation
3.1 Food and Nutrient Digestion
3.2 Nutrient Absorption
3.3 The Circulatory Systems
3.4 Health and Regulation of the GI Tract
Highlight 3 > Common Digestive Problems

CHAPTER 4
Sugars, Starches, and Fibers – The Carbohydrates
4.1 Carbohydrates: Breaking Down the Chemistry
4.2 Carbohydrates: Digestion and Absorption
4.3 The Role of Glucose in the Body
4.4 Sugars: Effects on Health and Recommended Intakes
4.5 Starches and Fibres: Sugars: Effects on Health and Recommended Intakes
Highlight 4 > Carbs, kCalories, and Controversies

CHAPTER 5
Triglycerides, Phospholipids, and Sterols – The Lipids
5.1 Fatty Acids and Triglycerides: Breaking Down the Chemistry
5.2 Phospholipids and Sterols: Breaking Down the Chemistry
5.3 Lipids: Digestion, Absorption, and Transport
5.4 The Role of Lipids in the Body
5.5 Saturated Fats, Trans Fats and Cholesterol: Effects on Health and Recommended Intakes
5.6 Monounsaturated and Polyunsaturated Fats: Effects on Health and Recommended Intakes
Highlight 5 > High-Fat Foods—Friend or Foe?

CHAPTER 6
Protein: Amino Acids
6.1 Proteins: Breaking Down the Chemistry
6.2 Proteins: Digestion and Absorption
6.3 The Role of Proteins in the Body
6.4 Protein in Foods
6.5 Protein: Effects on Health and Recommended Intakes
Highlight 6 > Nutritional Genomics

CHAPTER 7
Energy Metabolism
7.1 Chemical Reactions in the Body
7.2 Building Blocks of Energy
7.3 Energy: Excess and Inadequacy
Highlight 7 > Alcohol in the Body

CHAPTER 8
Energy Balance and Body Composition
8.1 Energy: Balancing Intake and Output
8.2 Energy Intake: The kCalories Foods Provide
8.3 Energy Output: The kCalories Expended
8.4 Body Weight and Body Composition
8.5 Body Weight and Body Fat: Associated Health Risks
Highlight 8 > Eating Disorders

CHAPTER 9
Managing Body Weight
9.1 Overweight and Obesity: An Overview
9.2 Causes of Overweight and Obesity
9.3 Overweight and Obesity: Concerns
9.4 Obesity: Aggressive Treatments
9.5 Lifestyle Changes and Strategies
9.6 Underweight
Highlight 9 > The Latest and Greatest Weight-Loss Diet—Again

CHAPTER 10
B Vitamins and Vitamin C – The Water-Soluble Vitamins
10.1 An Overview of the Vitamins
10.2 The B Vitamins
10.3 Vitamin C
Highlight 10 > Vitamin and Mineral Supplements

CHAPTER 11
Vitamins A, D, E, and K – The Fat-Soluble Vitamins
11.1 Vitamin A and Beta-Carotene
11.2 Vitamin D
11.3 Vitamin E
11.4 Vitamin K
Highlight 11 > Antioxidant Nutrients in Disease Prevention

CHAPTER 12
The Major Minerals and Water
12.1 The Role of Water in the Body
12.2 An Overview of the Minerals
12.3 The Major Minerals
Highlight 12 > Osteoporosis and Calcium

CHAPTER 13
The Trace Minerals
13.1 An Overview of the Trace Minerals
13.2 The Trace Minerals
13.3 Contaminant Minerals
Highlight 13 > Phytochemicals and Functional Foods

CHAPTER 14
Fitness: Physical Activity, Nutrients, and Body Adaptations
14.1 An Overview of Fitness
14.2 Energy Systems and Fuels to Support Activity
14.3 Vitamins and Minerals to Support Activity
14.4 Fluids and Electrolytes to Support Activity
14.5 Nutrition for Physically Active People
Highlight 14 > Supplements as Ergogenic Aids

CHAPTER 15
Nutrition Throughout the Life Cycle: Pregnancy and Breastfeeding
15.1 Prepregnancy Nutrition
15.2 Placental and Fetal Development During Pregnancy
15.3 Pregnancy and Maternal Weight
15.4 Nutrition during Pregnancy
15.5 Pregnancy and Nutrition-Related Concerns
15.6 Nutrition while Breastfeeding
Highlight 15 > Fetal Alcohol Syndrome

CHAPTER 16
Nutrition Throughout the Life Cycle: Infants, Children and Adolescents
16.1 Nutrition for Infants
16.2 Nutrition for Children
16.3 Nutrition for Adolescents
Highlight 16 > Childhood Obesity and the Early Development of Chronic Diseases

CHAPTER 17
Nutrition Throughout the Life Cycle: Adults and the Elderly
17.1 Nutrition and Life Expectancy
17.2 The Process of Aging
17.3 Older Adults: Energy and Nutrient Needs
17.4 Older Adults: Nutrition-Related Concerns
17.5 Older Adults – Food Choices and Eating Habits
Highlight 17 > Nutrient-Drug Interactions

CHAPTER 18
The Role of Nutrition in Preventing Disease
18.1 Nutrition and Infectious Diseases
18.2 Nutrition and Chronic Diseases
18.3 Cardiovascular Disease
18.4 Hypertension
18.5 Diabetes
18.6 Cancer
18.7 Nutritional Recommendations for Chronic Diseases
Highlight 18 > Complementary and Alternative Medicine

CHAPTER 19
Food and Water: Possible Concerns and Contaminants
19.1 Unsafe Food Handling and Foodborne Diseases
19.2 Nutritional Adequacy of Foods and Diets
19.3 Environmental Contaminants
19.4 Natural Toxins in Foods
19.5 Pesticides
19.6 Food Additives
19.7 Water Safety and Regulation
Highlight 19 > Food Biotechnology

CHAPTER 20
Hunger and the Environment
20.1 Hunger in the United States
20.2 World Hunger
20.3 Malnutrition
20.4 Food for the World
Highlight 20 > Environmentally Friendly Food Choices

APPENDIX A
Cells, Hormones, and Nerves
APPENDIX B
Basic Chemistry Concepts
APPENDIX C
Biochemical Structures and Pathways
APPENDIX D
Measures of Protein Quality
APPENDIX E
Nutrition Assessment
APPENDIX F
Estimated Energy Needs
APPENDIX G
Choose Your Foods: Food Lists for Diabetes and Weight
Management
APPENDIX H
Aids to Calculation
APPENDIX I
WHO Nutrition Recommendations

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  • ISBN-10: 8214033497
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Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

FOR STUDENTS

International MindTap Instant Access for Whitney/Rolfes' Understanding Nutrition, International Edition

ISBN: 9798214033495
MindTap for Whitney/Rolfes' UNDERSTANDING NUTRITION, 16th Global Edition is the digital learning solution that powers students from memorization to mastery. It gives you complete control of your course—to provide engaging content, to challenge every individual and to build their confidence. Empower students to accelerate their progress with MindTap. MindTap: Powered by You. MindTap gives you complete ownership of your content and learning experience. Customize the interactive syllabi, emphasize the most important topics and add your own material or notes in the ebook. Ensure that students are mastering the concepts with activities like A Closer Look and Debunk the Junk. Students can also interact with Diet and Wellness Plus, Cengage's diet analysis app, to learn more about their diets through personalized information, and can create profiles to learn about the health and nutrition of others.