Understanding nutrition / Eleanor Noss Whitney, Sharon Rady Rolfes.

Includes bibliographical references and index.

Ch. 1. An Overview of Nutrition -- Ch. 2. Planning a Healthy Diet -- Ch. 3. Digestion, Absorption, and Transport -- Ch. 4. The Carbohydrates: Sugars, Starch, and Fibers -- Ch. 5. The Lipids: Triglycerides, Phospholipids, and Sterols -- Ch. 6. Protein: Amino Acids -- Ch. 7. Metabolism: Transformations and Interactions -- Ch. 8. Energy Balance and Body Composition -- Ch. 9. Weight Control: Overweight and Underweight -- Ch. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C -- Ch. 11. The Fat-Soluble Vitamins: A, D, E, and K -- Ch. 12. Water and the Major Minerals -- Ch. 13. The Trace Minerals -- Ch. 14. Fitness: Physical Activity, Nutrients, and Body Adaptations -- Ch. 15. Life Cycle Nutrition: Pregnancy and Lactation -- Ch. 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence -- Ch. 17. Life Cycle Nutrition: Adulthood and the Later Years -- Ch. 18. Diet and Health -- Ch. 19. Consumer Concerns about Foods and Water --

Ch. 20. Hunger and Global Environmental Problems -- App. A. Cells, Hormones, and Nerves -- App. B. Basic Chemistry Concepts -- App. C. Biochemical Structures and Pathways -- App. D. Aids to Calculation -- App. E. Nutrition Assessment -- App. F. Nutrition Resources -- App. G. United States: Recommendations and Exchanges World Health Organization: Recommendations -- App. H. Table of Food Composition -- App. I. Canada: Recommendations, Exchanges, and Labels -- App. J. Measures of Protein Quality -- App. K. Answers to Problem Sets.