Yet much has changed in the world of nutrition and in our daily lives over the past three decades. The number of food options has increases dramatically-even as we spend less time in the kitchen preparing meals. The connections between diet and disease have become more apparent, stimulating interest in dietary choices that can help people enjoy longer and healthier lives. The science of nutrition has grown rapidly, with new "facts" emerging daily.
Current hot topics-such as nutritional genomics, ghrelin, and functional foods-had yet to be explored and, consequently, weren't even mentioned in the first edition. This ediotion discusses each of these topics, and more. As with every previous edition, every chapter has been substantially revised to reflect the many changes that have occurred in the field of nutrition and in our daily lives over the years. We hpe that this book serves you well.
Chapter 1 An Overview of Nutrition
Chapter 2 Planning a Healthy Diet
Chapter 3 Digestion, Absorption, and Transport
Chapter 4 The Carbohydrates: Sugars, Starches, and Fibers
Chapter 5 The Lipids: Triglycerides, Phospholipids, and Sterols
Chapter 6 Protein: Amino Acids
Chapter 7 Metabolism: Transformations and Interactions
Chapter 8 Energy Balance and Body Composition
Chapter 9 Weight Manahement: Overweight and Underweight
Chapter 10 The Fat-Soluble Vitamins: B Vitamins and Vitamin C
,etc.