Health Reference Series: Diet & Nutrition Sourcebook

Editor/Author Shannon, Joyce B.
Publication Year: 2015
Publisher: Omnigraphics, Inc.

Single-User Purchase Price: $95.00
Unlimited-User Purchase Price: $142.50
ISBN: 978-0-78-081412-7
Category: Food, Drink, Nutrition
Image Count: 20
Book Status: Available
Table of Contents

Diet and Nutrition Sourcebook, 5th Edition, provides information on nutrition and health from the 2015 Dietary Guidelines for Americans. It details the benefits of good nutrition for children, seniors, vegetarians, athletes, and others, and gives tips for smart grocery shopping and healthy food preparation.

Share this

Table of Contents

  • Preface
  • Part I: Guidelines for Healthy Food Consumption
  • Chapter 1—Federal Dietary Guidelines and Food Guidance System
  • Section 1.1—Dietary Guidelines and Key Recommendations 2015—2020
  • Section 1.2—Key Elements of Healthy Eating Patterns
  • Section 1.3—Introduction to the MyPlate Food Guidance System
  • Chapter 2—Portion Sizes and Servings
  • Section 2.1—Food Servings and Food Exchange Lists
  • Section 2.2—Food Exchange Lists
  • Section 2.3—Estimated Calorie Requirements and Energy Balance
  • Chapter 3—Food Labels
  • Section 3.1—How to Use Nutrition Labels?
  • Section 3.2—Understanding Claims on Food Labels
  • Part II: The Elements of Good Nutrition
  • Chapter 4—Carbohydrates
  • Chapter 5—Protein
  • Chapter 6-Fats
  • Section 6.1—Dietary Fats: An Overview
  • Section 6.2-Types of Fats
  • Section 6.3—Omega-3 Supplements
  • Chapter 7—Dietary Fiber
  • Chapter 8—Fluids and Hydration
  • Chapter 9—Vitamins
  • Section 9.1—Vitamin A
  • Section 9.2-The Vitamin B Family
  • Section 9.3-Vitamin C
  • Section 9.4-Vitamin D
  • Section 9.5-Vitamin E
  • Section 9.6-Vitamin K
  • Chapter 10—Minerals
  • Section 10.1—Calcium
  • Section 10.2-Iron
  • Section 10.3—Magnesium
  • Section 10.4-Zinc
  • Chapter 11—Food Groups
  • Section 11.1-Vegetables
  • Section 11.2—Fruits
  • Section 11.3-Grains
  • Section 11.4-Dairy
  • Section 11.5—Protein Food Group
  • Chapter 12—Phytonutrients and Their Sources
  • Section 12.1—Phytonutrients: An Overview
  • Section 12.2—Antioxidants
  • Section 12.3—Carotenoids
  • Section 12.4-Flavonoids
  • Section 12.5—Soy Foods: Health Benefits and Risks
  • Part III: Nutrition through the Life Span
  • Chapter 13—Feeding Infants and Toddlers
  • Section 13.1—Infants: Breastfeeding and Bottle Feeding
  • Section 13.2—Introducing Solids and Table Foods to Infants
  • Section 13.3—Healthy Nutrition for Toddlers
  • Chapter 14—Children and Food
  • Section 14.1—Healthy Nutrition for Children
  • Section 14.2—Food Allergies in Children
  • Section 14.3—School Lunches
  • Chapter 15—Nutrition Information for Teens and Young Adults
  • Section 15.1-Teens and Healthy Eating
  • Section 15.2—The Importance of Calcium for Bone Development
  • Section 15.3—Healthy Eating for College Students
  • Chapter 16—Nutrition Needs for Women
  • Section 16.1—Nutrition for Pregnancy
  • Section 16.2—Nutrition for Breastfeeding
  • Section 16.3—The Importance of Folic Acid for Women of Childbearing Age
  • Section 16.4—Nutrition for Menopause
  • Chapter 17—Nutrition for Older Persons
  • Section 17.1—Healthy Eating for Adults 50 and Over
  • Section 17.2-Food Safety for Older Adults .
  • Section 17.3—Common Eating and Cooking Problems for Older Adults
  • Part IV: Lifestyle and Nutrition
  • Chapter 18—Nutrition Statistics in America
  • Section 18.1—Attitudes toward Nutrition and Health
  • Section 18.2—Hunger and Food Security
  • Chapter 19—Smart Food Shopping
  • Section 19.1-Making Healthy Food Choices
  • Section 19.2-Stretch Your Food Dollar
  • Chapter 20—The Health Benefits of Eating Breakfast
  • Chapter 21—Healthy Eating at Home
  • Section 21.1—The Importance of Family Meals
  • Section 21.2-Healthy Eating Tips for Vegetarians
  • Section 21.3—Healthy Cooking and Snacking
  • Chapter 22—Healthy Use of Dietary Supplements
  • Section 22.1—Dietary Supplements: What You Need to Know
  • Section 22.2-Safety Tips for Dietary Supplement Users
  • Section 22.3—An Introduction to Probiotics
  • Section 22.4-FDA's Role in Regulating Dietary Supplements
  • Chapter 23—Organic Food
  • Section 23.1-The Market for Organic Food
  • Section 23.2—Understanding Organic Labeling
  • Chapter 24—Healthy Eating Out
  • Section 24.1-Tips for Eating Out
  • Section 24.2-Making Healthy Fast Food Choices
  • Chapter 25-Sports Nutrition
  • Section 25.1-Nutrition for Athletes
  • Section 25.2—Performance-Enhancing Sports Supplements
  • Chapter 26—Alcohol Use
  • Section 26.1—Recommendations for the Consumption of Alcohol
  • Section 26.2—Revisiting Red Wine's Health Claims
  • Part V: Nutrition-Related Health Concerns
  • Chapter 27—Metabolic Syndrome
  • Chapter 28—Sugar and Added Sweeteners
  • Section 28.1—Nutritive and Nonnutritive Sweeteners
  • Section 28.2—High Fructose Corn Syrup: Questions and Answers
  • Section 28.3—High Intensity Sweeteners Used in Food
  • Section 28.4—Artificial Sweeteners and Health Research
  • Chapter 29-Empty Calories
  • Chapter 30—Excess Sodium
  • Chapter 31—Commercial Beverages
  • Section 31.1—Making Healthy Beverage Choices
  • Section 31.2—Energy Drinks, Caffeine, and Health
  • Chapter 32—Food Additives and Irradiation
  • Section 32.1—Food Ingredients, Additives, and Colors
  • Section 32.2-Food Irradiation
  • Chapter 33-Food Safety
  • Section 33.1—How Food Gets Contaminated in the Production Chain?
  • Section 33.2—Safe Food Preparation and Handling
  • Section 33.3—Food Safety: Mistakes and Myths
  • Section 33.4-Food Safety: At Risk Groups .
  • Section 33.5-Mold on Foods
  • Section 33.6—Foodborne Illnesses
  • Chapter 34—The Health Consequences of Nutrition Misinformation
  • Part VI: Nutrition and Weight Control
  • Chapter 35—The Health Risks of Overweight and Obesity
  • Section 35.1—Health Problems Associated with Weighing Too Much
  • Section 35.2—Portion Size and Obesity
  • Section 35.3-Weight Cycling
  • Chapter 36-Childhood Obesity
  • Section 36.1 —Understanding Childhood Obesity
  • Section 36.2—Helping Your Overweight Child
  • Chapter 37-Healthy Weight Loss
  • Section 37.1 —Assessing Your Weight and Finding a Balance
  • Section 37.2—Eating for a Healthy Weight
  • Section 37.3-Mindful Eating
  • Section 37.4—How to Cut Calories from Your Diet?
  • Section 37.5—Avoiding Portion Size Pitfalls
  • Section 37.6—Improving Your Eating Habits
  • Chapter 38—Weight Loss and Nutrition Myths
  • Chapter 39—Diet Medications and Supplements
  • Section 39.1—Dietary Supplements for Weight Loss
  • Section 39.2—Beware of Miracle Weight Loss Products
  • Section 39.3-Bee Pollen Weight Loss Product Scams
  • Chapter 40—Popular Fad Diets
  • Chapter 41—Consuming Foods Marketed as Low Fat or Diet
  • Section 41.1—Fat Replacers
  • Section 41.2—Fat-Free versus Regular Calorie Consumption
  • Part VII: Nutrition for People with Other Medical Concerns
  • Chapter 42—Nutrition and Diabetes
  • Section 42.1—What People with Diabetes Need to Know about Eating
  • Section 42.2—Nutrition Tips to Prevent Type 2 Diabetes
  • Section 42.3—Diabetes and Carbohydrate Counting
  • Chapter 43—Nutrition and Heart Disease
  • Section 43.1-Eating for a Healthy Heart
  • Section 43.2-The DASH Eating Plan
  • Section 43.3—Tips to Control Your Cholesterol
  • Chapter 44—Lactose Intolerance
  • Chapter 45—Food Allergies
  • Section 45.1—About Food Allergies
  • Section 45.2—Reading Food Labels for Allergen Content
  • Chapter 46—Celiac Disease and a Gluten-Free Diet
  • Chapter 47—Eating Disorders
  • Chapter 48—Cancer and Nutrition
  • Section 48.1—Nutrition in Cancer Care
  • Section 48.2—Nutrition and Cancer Prevention
  • Section 48.3—Antioxidants and Cancer Prevention
  • Chapter 49—Nutrition and Oral Health
  • Part VIII: Additional Help and Information
  • Chapter 50—Glossary of Diet and Nutrition Terms
  • Chapter 51—Government Nutrition Support Programs
  • Section 51.1—Supplemental Nutrition Assistance Program (SNAP)
  • Section 51.2—The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC Program)
  • Section 51.3—Child Nutrition Programs
  • Section 51.4—Food Distribution Programs
  • Chapter 52—Directory of Nutrition Information Resources