Table of Contents

Part 1 Nutrition: A Key to Health 1 What You Eat and Why 2 Tools for Diet Design 3 The Human Body: A Nutrition Perspective Part 2 Nutrients and Alcohol: The Heart of Nutrition 4 Carbohydrates 5 Lipids 6 Proteins Part 3 Vitamins and Minerals 7 Alcohol 8 Vitamins 9 Water and Minerals Part 4 Energy Balance and Imbalance 10 Weight Control 11 Nutrition: Fitness and Sport 12 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions Part 5 Nutrition: A Focus on Life Stages 13 Pregnancy and Breastfeeding 14 Nutrition from Infancy through Adolescence 15 Nutrition through Adulthood Part 6 Nutrition Beyond the Nutrients 16 Food Safety 17 Undernutrition throughout the World Appendixes Answers to Critical Thinking Questions Glossary Index

About the Author

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association's Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.