Understanding Nutrition (12th Edition) by Eleanor Noss Whitney, Sharon Rady Rolfes, Ellie Whitney

By Eleanor Noss Whitney, Sharon Rady Rolfes, Ellie Whitney

This best-selling introductory meals textual content is praised for its approachable narrative, cautious reasons, and interesting presentation. the recent 12th version of Whitney and Rolfes? realizing food takes the examine of meals to a brand new point with an emphasis on lively studying, assignable content material, and built-in assets. From its appealing and punctiliously constructed paintings application to its robust technological know-how base, modern assurance, and market-leading supplementations, the 12th variation of knowing food connects with its readers and keeps to set the traditional for texts during this industry. this article comprises 20 chapters starting with center nutrients issues; comparable to, vitamin making plans, macronutrients, nutrients, and following with chapters on vitamin and overall healthiness, health, existence span food, nutrients defense, and international starvation. figuring out foodstuff connects with students--engaging them because it teaches the fundamental thoughts and functions of meals. Take a clean examine realizing meals.

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Secondary deficiency: a nutrient deficiency caused by something other than an inadequate intake such as a disease condition or drug interaction that reduces absorption, accelerates use, hastens excretion, or destroys the nutrient. subclinical deficiency: a deficiency in the early stages, before the outward signs have appeared. S. Department of Agriculture (USDA). **This survey is known as the National Health and Nutrition Examination Survey (NHANES). covert (KOH-vert): hidden, as if under covers. • couvrir = to cover AN OVERVIEW OF NUTRITION 23 hair, eyes, skin, posture, tongue, and fingernails can provide such clues.

Many countries use the recommendations developed by two international groups: FAO (Food and Agriculture Organization) and WHO (World Health Organization). ♦ The FAO/WHO recommendations are considered sufficient to maintain health in nearly all healthy people worldwide. The Dietary Reference Intakes (DRI) are a set of nutrient intake values that can be used to plan and evaluate diets for healthy people. The Estimated Average Requirement (EAR) defines the amount of a nutrient that supports a specific function in the body for half of the population.

To facilitate communication, many members of the international scientific community have adopted a common system of measurement—the International System of Units (SI). In addition to using metric measures, the SI establishes common units of measurement. For example, the SI unit for measuring food energy is the joule (not the kcalorie). A joule is the amount of energy expended when 1 kilogram is moved 1 meter by a force of 1 newton. The joule is thus a measure of work energy, whereas the kcalorie is a measure of heat energy.

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