Nutrition Concepts and Controversies 14th Edition Sizer Test Bank

1. Ch 1: Food Choices and Human Health
2. Ch 1: What Do You Think?
3. Ch 1: Learning Objectives
4. Ch 1: Introduction
5. A Lifetime of Nourishment
6. Healthy People: Nutrition Objectives for the Nation
7. The Human Body and Its Food
8. The Challenge of Choosing Foods
9. The Science of Nutrition
10. Changing Behaviors
11. Ch 1: Self Check
12. Ch 2: Nutrition Tools—Standards and Guidelines
13. Ch 2: What Do You Think?
14. Ch 2: Learning Objectives
15. Ch 2: Introduction
16. Nutrient Recommendations
17. Dietary Guidelines for Americans
18. Diet Planning with the USDA Eating Patterns
19. Diet Planning Application
20. Checking Out Food Labels
21. Ch 2: Self Check
22. Ch 3: The Remarkable Body
23. Ch 3: What Do You Think?
24. Ch 3: Learning Objectives
25. Ch 3: Introduction
26. The Body’s Cells
27. The Body Fluids and the Cardiovascular System
28. The Hormonal and Nervous Systems
29. The Immune System
30. The Digestive System
31. A Letter from Your Digestive Tract
32. The Excretory System
33. Storage Systems
34. Ch 3: Conclusion
35. Ch 3: Self Check
36. Ch 4: The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
37. Ch 4: What Do You Think?
38. Ch 4: Learning Objectives
39. Ch 4: Introduction
40. A Close Look at Carbohydrates
41. The Need for Carbohydrates
42. From Carbohydrates to Glucose
43. The Body’s Use of Glucose
44. Diabetes
45. If I Feel Dizzy Between Meals, Do I Have Hypoglycemia?
46. Ch 4: Conclusion
47. Ch 4: Self Check
48. Ch 5: The Lipids: Fats, Oils, Phospholipids, and Sterols
49. Ch 5: What do you think?
50. Ch 5: Learning Objectives
51. Ch 5: Introduction
52. Introducing the Lipids
53. A Close Look at Lipids
54. Lipids in the Body
55. Storing and Using the Body’s Fat
56. Dietary Fat, Cholesterol, and Health
57. Essential Polyunsaturated Fatty Acids
58. The Effects of Processing on Unsaturated Fats
59. Fat in the Diet
60. Ch 5: Self Check
61. Ch 6: The Proteins and Amino Acids
62. Ch 6: What Do You Think?
63. Ch 6: Learning Objectives
64. Ch 6: Introduction
65. The Structure of Proteins
66. Digestion and Absorption of Dietary Protein
67. The Importance of Protein
68. Food Protein: Need and Quality
69. Protein Deficiency and Excess
70. Ch 6: Self Check
71. Ch 7: The Vitamins
72. Ch 7: What Do You Think?
73. Ch 7: Learning Objectives
74. Ch 7: Introduction
75. Definition and Classification of Vitamins
76. The Fat-Soluble Vitamins
77. Vitamin A
78. Vitamin D
79. Vitamin E
80. Vitamin K
81. The Water-Soluble Vitamins
82. Vitamin C
83. The B Vitamins in Unison
84. The B Vitamins as Individuals
85. Ch 7: Self Check
86. Ch 8: Water and Minerals
87. Ch 8: What Do You Think?
88. Ch 8: Learning Objectives
89. Ch 8: Introduction
90. Water
91. Drinking Water: Types, Safety, and Sources
92. Body Fluids and Minerals
93. The Major Minerals
94. The Trace Minerals
95. Ch 8: Self Check
96. Ch 9: Energy Balance and Healthy Body Weight
97. Ch 9: What Do You Think?
98. Ch 9: Learning Objectives
99. Ch 9: Introduction
100. The Problems of Too Little or Too Much Body Fat
101. The Body’s Energy Balance
102. Body Weight vs. Body Fatness
103. The Appetite and Its Control
104. Inside-the-Body Theories of Obesity
105. Outside-the-Body Theories of Obesity
106. How the Body Loses and Gains Weight
107. Achieving and Maintaining a Healthy Body Weight
108. Medical Treatment of Obesity
109. Ch 9: Conclusion
110. Ch 9: Self Check
111. Ch 10: Performance Nutrition
112. Ch 10: What Do You Think?
113. Ch 10: Learning Objectives
114. Ch 10: Introduction
115. The Benefits of Fitness
116. The Essentials of Fitness
117. Three Energy Systems
118. The Active Body’s Use of Fuels
119. Vitamins and Minerals—Keys to Performance
120. Fluids and Temperature Regulation in Physical Activity
121. Ch 10: Self Check
122. Ch 11: Diet and Health
123. Ch 11: What Do you Think?
124. Ch 11: Learning Objectives
125. Ch 11: Introduction
126. The Immune System, Nutrition, and Diseases
127. The Concept of Risk Factors
128. Cardiovascular Diseases
129. Nutrition and Hypertension
130. Nutrition and Cancer
131. Ch 11: Conclusion
132. Ch 11: Self Check
133. Ch 12: Food Safety and Food Technology
134. Ch 12: What Do You Think?
135. Ch 12: Learning Objectives
136. Ch 12: Introduction
137. Microbes and Food Safety
138. Which Foods Are Most Likely to Cause Illness?
139. Advances in Microbial Food Safety
140. Toxins, Residues, and Contaminants in Foods
141. Are Food Additives Safe?
142. Ch 12: Conclusion
143. Ch 12: Self Check
144. Ch 13: Life Cycle Nutrition: Mother and Infant
145. Ch 13: What Do You Think?
146. Ch 13: Learning Objectives
147. Ch 13: Introduction
148. Pregnancy: The Impact of Nutrition on the Future
149. Drinking during Pregnancy
150. Troubleshooting
151. Lactation
152. Feeding the Infant
153. Ch 13: Self Check
154. Ch 14: Child, Teen, and Older Adult
155. Ch 14: What Do You Think?
156. Ch 14: Learning Objectives
157. Ch 14: Introduction
158. Early and Middle Childhood
159. Nutrition in Adolescence
160. The Later Years
161. Nutrition in the Later Years
162. Ch 14: Self Check
163. Ch 15: Hunger and the Future of Food
164. Ch 15: What Do You Think?
165. Ch 15: Learning Objectives
166. Ch 15: Introduction
167. U.S. Food Insecurity
168. World Poverty and Hunger
169. The Malnutrition of Extreme Poverty
170. The Future Food Supply and the Environment
171. How Can People Help?
172. Ch 15: Self Check
173. Appendix Table of Contents
174. Appendix A: Table of Food Composition
175. Appendix B: Dietary Guidelines
176. Appendix C: Aids to Calculations
177. Appendix D: Food Lists for Diabetes and Weight Management
178. Appendix E: Eating Patterns to Meet the Dietary Guidelines for Americans
179. Appendix F: Notes
180. Appendix G: Answers to Chapter Questions: Answers to Consumer’s Guide Review and Self-Check Questi
181. Appendix H: Physical Activity Levels and Energy Requirements
182. Appendix I: Chemical Structures: Carbohydrates, Lipids, and Amino Acids
183. Glossary
184. Index
185. Untitled

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