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The Role of Nutrition in Our Health |
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2 | (34) |
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4 | (1) |
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Why is Nutrition Important? |
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4 | (4) |
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Nutrition Is One of Several Factors Contributing to Wellness |
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4 | (1) |
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Highlight: Early Nutrition Research: Solving the Mystery of Pellagra |
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5 | (1) |
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A Healthful Diet Can Prevent Some Diseases and Reduce Your Risk for Others |
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5 | (3) |
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8 | (5) |
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Highlight: What Is a Kilocalorie? |
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9 | (1) |
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Carbohydrates, Fats, and Proteins Are Nutrients That Provide Energy |
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9 | (1) |
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You Do the Math: Calculating the Energy Contribution of Carbohydrates, Fats, and Proteins |
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10 | (2) |
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Vitamins Assist in the Regulation of Biological Processes |
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12 | (1) |
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Minerals Assist in the Regulation of Many Body Functions |
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12 | (1) |
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Water Supports All Body Functions |
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13 | (1) |
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How Can I Figure Out My Nutrient Needs? |
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13 | (4) |
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Use the Dietary Reference Intakes to Check Your Nutrient Intake |
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13 | (4) |
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Calculating Your Unique Nutrient Needs |
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17 | (1) |
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Research Study Results: What Can We Believe? |
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17 | (7) |
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Research Involves Applying the Scientific Method |
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18 | (3) |
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Various Types of Research Studies Tell Us Different Stories |
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21 | (1) |
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Use Your Knowledge of Research to Help You Evaluate Mediate Reports |
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22 | (2) |
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Nutrition Advice: Who Can You Trust? |
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24 | (9) |
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Trustworthy Experts Are Educated and Credentialed |
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24 | (1) |
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Government Sources Are Usually Trustworthy |
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25 | (1) |
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Professional Organizations Provide Reliable Nutrition Information |
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26 | (1) |
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Nutri-Case: You Play the Expert! |
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27 | (6) |
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Nutrition Debate: Nutrigenomics: Personalized Nutrition or Pie in the Sky? |
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33 | (3) |
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Designing a Healthful Diet |
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36 | (44) |
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What Is a Healthful Diet? |
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38 | (2) |
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A Healthful Diet Is Adequate |
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38 | (1) |
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A Healthful Diet Is Moderate |
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39 | (1) |
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A Healthful Diet Is Balanced |
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39 | (1) |
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A Healthful Diet Is Varied |
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39 | (1) |
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What Tools Can Help Me Design a Healthful Diet? |
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40 | (31) |
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40 | (7) |
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Nutrition Label Activity: How Do Health Claims on Food Labels Measure Up? |
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47 | (1) |
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48 | (1) |
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Dietary Guidelines for Americans |
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48 | (3) |
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MyPyramid: The Food Guide Pyramid |
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51 | (5) |
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Nutrition Label Activity: How Realistic Are the Serving Sizes Listed on Food Labels? |
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56 | (1) |
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You Do the Math: How Much Exercise Is Needed to Combat Increasing Food Portion Sizes? |
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57 | (4) |
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Highlight: The Mediterranean Diet and Pyramid |
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61 | (2) |
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63 | (4) |
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67 | (4) |
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Can Eating Out Be Part of a Healthful Diet? |
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71 | (7) |
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The Hidden Costs of Eating Out |
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72 | (1) |
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The Healthful Way to Eat Out |
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72 | (6) |
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Nutrition Debate: Will Revising the USDA Food Guide Pyramid Help Us Find the Perfect Diet? |
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78 | (2) |
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The Human Body: Are We Really What We Eat? |
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80 | (36) |
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Why Do We Want to Eat What We Want to Eat? |
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82 | (5) |
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The Hypothalamus Prompts Hunger in Response to Various Signals |
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82 | (2) |
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Environmental Cues Trigger Appetite |
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84 | (2) |
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Highlight: Do You Eat in Response to External or Internal Cues? |
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86 | (1) |
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87 | (1) |
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Are We Really What We Eat? |
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87 | (3) |
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Atoms Bond to Form Molecules |
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87 | (1) |
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Food Is Composed of Molecules |
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87 | (1) |
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Molecules Join to Form Cells |
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87 | (3) |
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Cells Join to Form Tissues and Organs |
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90 | (1) |
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Organs Make Up Functional Systems |
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90 | (1) |
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What Happens To the Food We Eat? |
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90 | (11) |
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Digestion Begins in the Mouth |
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91 | (1) |
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The Esophagus Propels Food into the Stomach |
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92 | (2) |
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The Stomach Mixes, Digests, and Stores Food |
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94 | (1) |
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Most Digestion and Absorption Occurs in the Small Intestine |
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95 | (4) |
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The Large Intestine Stores Food Waste Until It Is Excreted |
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99 | (2) |
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How Does the Body Coordinate and Regulate Digestion? |
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101 | (1) |
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The Muscles of the Gastrointestinal Tract Mix and Move Food |
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101 | (1) |
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The Enteric Nerves Coordinate and Regulate Digestive Activities |
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101 | (1) |
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What Disorders Are Related To Digestion, Absorption, and Elimination? |
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102 | (13) |
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Heartburn Is Caused by Reflux of Stomach Acid |
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102 | (2) |
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An Ulcer Is an Area of Erosion in the GI Tract |
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104 | (1) |
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Some People Experience Disorders Related to Specific Foods |
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104 | (2) |
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106 | (1) |
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Nutrition Label Activity: Recognizing Common Allergens in Foods |
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107 | (1) |
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Diarrhea and Constipation |
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107 | (1) |
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Highlight: Traveler's Diarrhea---What Is It and How Can I Prevent It? |
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108 | (1) |
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109 | (6) |
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Nutrition Debate: Should All School-Age Children Be Screened for Celiac Disease? |
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115 | (1) |
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Carbohydrates: Plant-Derived Energy Nutrients |
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116 | (54) |
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118 | (1) |
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What's the Difference Between Simple and Complex Carbohydrates? |
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118 | (6) |
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Simple Carbohydrates Include Monosaccharides and Disaccharides |
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118 | (2) |
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All Complex Carbohydrates Are Polysaccharides |
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120 | (2) |
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Nutrition Myth or Fact?: Is Honey More Nutritious Than Table Sugar? |
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122 | (2) |
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Why Do We Need Carbohydrates? |
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124 | (4) |
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Carbohydrates Provide Energy |
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124 | (2) |
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Complex Carbohydrates Have Health Benefits |
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126 | (1) |
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Fiber Helps Us Stay Healthy |
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127 | (1) |
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How Do Our Bodies Break Down Carbohydrates? |
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128 | (6) |
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Digestion Breaks Down Most Carbohydrates into Monosaccharides |
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128 | (1) |
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The Liver Converts All Monosaccharides into Glucose |
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129 | (1) |
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Fiber Is Excreted from the Large Intestine |
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130 | (1) |
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Insulin and Glucagon Regulate the Level of Glucose in Our Blood |
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130 | (2) |
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The Glycemic Index Shows How Foods Affect Our Blood Glucose Levels |
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132 | (2) |
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How Much Carbohydrate Should We Eat? |
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134 | (9) |
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Most Americans Eat Too Much Simple Carbohydrate |
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134 | (2) |
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Highlight: Forms of Added Sugars Commonly Used in Foods |
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136 | (1) |
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Most Americans Eat Too Little Complex Carbohydrate |
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137 | (3) |
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140 | (1) |
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Shopper's Guide: Hunting for Complex Carbohydrates |
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140 | (3) |
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Nutrition Label Activity: Recognizing Carbohydrates on the Label |
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143 | (1) |
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What's the Story on Alternative Sweeteners? |
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143 | (3) |
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Alternative Sweeteners Are Non-Nutritive |
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144 | (1) |
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Limited Use of Alternative Sweeteners Is Not Harmful |
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144 | (2) |
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What Disorders Are Related To Carbohydrate Metabolism? |
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146 | (11) |
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Diabetes: Impaired Regulation of Glucose |
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146 | (3) |
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Highlight: Living with Type 1 Diabetes |
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149 | (1) |
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Highlight: Calculate Your Risk for Type 2 Diabetes |
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150 | (1) |
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151 | (1) |
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Hypoglycemia: Low Blood Glucose |
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151 | (1) |
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Lactose Intolerance: Inability to Digest Lactose |
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152 | (5) |
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Nutrition Debate: Is High-Fructose Corn Syrup the Cause of the Obesity Epidemic? |
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157 | (3) |
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160 | (1) |
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What Are the Health Benefits and Concerns of Moderate Alcohol Intake? |
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161 | (1) |
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Benefits of Moderate Alcohol Intake |
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161 | (1) |
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Concerns of Moderate Alcohol Intake |
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162 | (1) |
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How is Alcohol Metabolized? |
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162 | (2) |
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163 | (1) |
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Effects of Excessive Alcohol Intake on Personal Health |
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164 | (2) |
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The Effects of Alcohol Hangovers |
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164 | (1) |
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165 | (1) |
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165 | (1) |
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Increased Risk of Chronic Disease |
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165 | (1) |
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166 | (1) |
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Increased Risk of Traumatic Injury |
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166 | (1) |
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Fetal and Infant Health Problems |
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166 | (1) |
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Should You Be Concerned About Your Alcohol Intake? |
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166 | (1) |
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Talking To Someone About Alcohol Addiction |
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166 | (4) |
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Highlight: Fetal Alcohol Syndrome |
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167 | (3) |
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Fats: Essential Energy-Supplying Nutrients |
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170 | (40) |
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172 | (9) |
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Most of the Fats We Eat Are in the Form of Triglycerides |
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172 | (5) |
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Different Forms of Triglycerides Can Damage or Preserve Our Health |
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177 | (3) |
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Phospholipids Combine Lipids with Phosphates |
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180 | (1) |
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Sterols Have a Rising Structure |
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180 | (1) |
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181 | (3) |
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181 | (1) |
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Body Fat Stores Energy for Later Use |
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182 | (1) |
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Fats Enable the Transport of Fat-Soluble Vitamins |
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183 | (1) |
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Stored Fat Provides Protection to the Body |
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183 | (1) |
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Fats Contribute to the Flavor and Texture of Foods |
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183 | (1) |
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Fats Help Us to Feel Satiated |
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184 | (1) |
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184 | (1) |
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Eating Too Much of Certain Fats Can Lead to Disease |
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184 | (1) |
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Fats Limit the Shelf Life of Foods |
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184 | (1) |
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How Does Our Body Process Fats? |
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185 | (2) |
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The Gallbladder, Liver, and Pancreas Assist in Fat Digestion |
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185 | (1) |
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Absorption of Fat Occurs Primarily in the Small Intestine |
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186 | (1) |
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Fat Is Stored in Adipose Tissues for Later Use |
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186 | (1) |
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How Much Fat Should We Eat? |
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187 | (8) |
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Dietary Reference Intake for Total Fat |
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187 | (1) |
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188 | (1) |
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Dietary Reference Intakes for Essential Fatty Acids |
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188 | (1) |
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Most Americans Eat Within the Recommended Amount of Fat but Eat Wrong Types |
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188 | (1) |
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189 | (1) |
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Highlight: Low-Fat, Reduced-Fat, Nonfat... What's the Difference? |
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190 | (3) |
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Shopper's Guide: Improving the Type and Quantity of Fat in Your Diet |
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193 | (2) |
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195 | (1) |
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What Role Do Fats Play In Cardiovascular Disease and Cancer? |
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195 | (13) |
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Fats Can Protect Against or Promote Cardiovascular Disease |
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195 | (1) |
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Nutrition Label Activity: How Much Fat Is in This Food? |
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196 | (5) |
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Highlight: Blood Lipid Levels: Know Your Numbers! |
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201 | (2) |
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Does a High-Fat Diet Cause Cancer? |
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203 | (5) |
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Nutrition Debate: Should Nutrition Professionals Speak Out Against ``Bad'' Foods? |
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208 | (2) |
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Proteins: Crucial Components of All Body Tissues |
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210 | (54) |
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212 | (2) |
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How Do Proteins Differ from Carbohydrates and Lipids? |
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212 | (1) |
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The Building Blocks of Proteins Are Amino Acids |
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212 | (2) |
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214 | (6) |
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Amino Acids Bond to Form a Variety of Peptides |
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214 | (1) |
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Genes Regulate Amino Acid Binding |
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215 | (1) |
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Protein Turnover Involves Synthesis and Degradation |
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216 | (1) |
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Protein Organization Determines Function |
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217 | (1) |
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Protein Synthesis Can Be Limited by Missing Amino Acids |
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218 | (1) |
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Protein Synthesis Can Be Enhanced by Mutual Supplementation |
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219 | (1) |
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220 | (4) |
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Proteins Contribute to Cell Growth, Repair, and Maintenance |
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220 | (1) |
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Proteins Act as Enzymes and Hormones |
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220 | (1) |
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Proteins Help Maintain Fluid and Electrolyte Balance |
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221 | (1) |
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Proteins Help Maintain Acid-Base Balance |
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221 | (1) |
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Proteins Help Maintain a Strong Immune System |
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222 | (1) |
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Proteins Serve as an Energy Source |
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223 | (1) |
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How Do Our Bodies Break Down Proteins? |
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224 | (2) |
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Stomach Acids and Enzymes Break Down Proteins into Short Polypeptides |
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224 | (1) |
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Enzymes in the Small Intestines Break Polypeptides into Single Amino Acids |
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225 | (1) |
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Protein Digestibility Affects Protein Quality |
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225 | (1) |
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How Much Protein Should We Eat? |
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226 | (8) |
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Nitrogen Balance Is a Method Used to Determine Protein Needs |
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226 | (1) |
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Recommended Daily Allowance (RDA) for Protein |
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226 | (1) |
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Nutrition Myth or Fact?: Do Athletes Need More Protein Than Inactive People? |
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227 | (1) |
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Most Americans Meet or Exceed the RDA for Protein |
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227 | (2) |
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You Do the Math: Calculating Your Protein Needs |
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229 | (1) |
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Too Much Dietary Protein Can Be Harmful |
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230 | (1) |
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231 | (1) |
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Shopper's Guide: Good Food Sources of Protein |
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231 | (3) |
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Can a Vegetarian Diet Provide Adequate Protein? |
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234 | (8) |
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Types of Vegetarian Diets |
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234 | (1) |
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Why Do People Become Vegetarians? |
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234 | (1) |
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Nutrition Label Activity: How Much Protein Do You Eat? |
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235 | (2) |
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Highlight: Mad Cow Disease---What's the Beef? |
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237 | (2) |
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What Are the Challenges of a Vegetarian Diet? |
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239 | (1) |
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240 | (1) |
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Using the Vegetarian Food Guide Pyramid to Achieve the RDA for Protein |
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240 | (2) |
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What Disorders Are Related To Protein Intake Or Metabolism? |
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242 | (7) |
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Protein-Energy Malnutrition Can Lead to Debility and Death |
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242 | (2) |
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Disorders Related to Genetic Abnormalities |
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244 | (5) |
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Nutrition Debate: High-Protein Diets---Are They the Key to Weight Loss? |
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249 | (3) |
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In Depth: Vitamins and Minerals: Micronutrients With Macro Powers |
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252 | (1) |
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Discovering the ``Hidden'' Nutrients |
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253 | (1) |
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How Are Vitamins Classified? |
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253 | (2) |
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253 | (2) |
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255 | (1) |
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Same Vitamins, Different Names and Forms |
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255 | (1) |
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How Are Minerals Classified? |
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255 | (5) |
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257 | (1) |
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257 | (3) |
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Same Mineral, Different Forms |
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260 | (1) |
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How Do Our Bodies Use Micronutrients? |
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260 | (2) |
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What We Eat Differs from What We Absorb |
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260 | (1) |
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What We Eat Differs from What Our Cells Use |
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261 | (1) |
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261 | (1) |
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Controversies in Micronutrient Metabolism |
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262 | (2) |
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Are Supplements Healthful Sources of Micronutrients? |
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262 | (1) |
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Can Micronutrients Really Prevent or Treat Disease? |
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263 | (1) |
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Do More Essential Micronutrients Exist? |
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263 | (1) |
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Nutrients Involved in Fluid and Electrolyte Balance |
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264 | (38) |
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What Are Fluids and Electrolytes, and What Are Their Functions? |
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266 | (6) |
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Body Fluid Is the Liquid Portion of Our Cells and Tissues |
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266 | (2) |
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Body Fluid Is Composed of Water and Dissolved Substances Called Electrolytes |
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268 | (1) |
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Fluids Serve Many Critical Functions |
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268 | (2) |
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Electrolytes Serve Many Body Functions |
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270 | (2) |
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How Do Our Bodies Maintain Fluid Balance? |
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272 | (4) |
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Our Thirst Mechanism Prompts Us to Drink Fluids |
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273 | (1) |
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We Gain Fluids by Consuming Beverages and Foods and Through Metabolism |
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274 | (1) |
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We Lose Fluids Through Urine, Sweat, Evaporation, Exhalation, and Feces |
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274 | (2) |
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A Profile of Nutrients Involved in Hydration and Neuromuscular Function |
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276 | (13) |
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277 | (1) |
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278 | (1) |
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Nutrition Myth or Fact?: Is Bottled Water Safer Than Tap Water? |
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279 | (1) |
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280 | (1) |
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Nutrition Label Activity: How Pure Is Your Favorite Bottled Water? |
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281 | (1) |
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Shopper's Guide: Sources of Sodium |
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282 | (2) |
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Highlight: Can Water Be Too Much of a Good Thing? Hyponatremia in Marathon Runners |
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284 | (1) |
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284 | (1) |
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Shopper's Guide: Good Food Sources of Potassium |
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285 | (2) |
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287 | (1) |
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288 | (1) |
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What Disorders Are Related to Fluid and Electrolyte Imbalances? |
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289 | (5) |
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289 | (1) |
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290 | (1) |
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291 | (1) |
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291 | (1) |
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291 | (2) |
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Neuropsychiatric Disorders |
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293 | (1) |
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294 | (1) |
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Contribution of Fluids to Obesity |
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294 | (5) |
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Nutrition Debate: Sports Beverages: Help or Hype? |
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299 | (3) |
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Nutrients Involved in Antioxidant Function |
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302 | (58) |
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What Are Antioxidants, and How Do Our Bodies Use Them? |
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304 | (4) |
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Oxidation Is a Chemical Reaction in Which Atoms Lose Electrons |
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304 | (1) |
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Oxidation Sometimes Results in the Formation of Free Radicals |
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305 | (1) |
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Free Radicals Can Destabilize Other Molecules and Damage Our Cells |
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306 | (1) |
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Antioxidants Work by Stabilizing Free Radicals or Opposing Oxidation |
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307 | (1) |
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A Profile of Nutrients That Function as Antioxidants |
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308 | (19) |
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308 | (2) |
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Shopper's Guide: Good Food Sources of Vitamin E |
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310 | (2) |
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312 | (2) |
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Nutrition Myth or Fact?: Can Vitamin C Prevent the Common Cold? |
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314 | (1) |
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Shopper's Guide: Good Food Sources of Vitamin C |
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314 | (2) |
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316 | (1) |
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317 | (1) |
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Shopper's Guide: Good Food Sources of Beta-Carotene |
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318 | (2) |
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Nutrition Myth or Fact?: Can Beta-Carotene Supplements Cause Cancer? |
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320 | (1) |
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321 | (4) |
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325 | (2) |
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Copper, Iron, Zinc, and Manganese Assist in Antioxidant Function |
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327 | (1) |
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What Disorders Are Related to Free Radical Damage? |
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327 | (17) |
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328 | (2) |
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Highlight: Disorders Linked to Tobacco Use |
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330 | (2) |
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Highlight: Nutritional Factors That Influence Our Risk for Cancer |
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332 | (2) |
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334 | (1) |
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334 | (2) |
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Vision Impairment and Other Results of Aging |
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336 | (8) |
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Nutrition Debate: Vitamin and Mineral Supplementation: Necessity or Waste? |
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344 | (6) |
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In Depth: Phytochemicals and Functional Foods |
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350 | (1) |
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351 | (3) |
|
How Do Phytochemicals Reduce Our Risk of Disease? |
|
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351 | (2) |
|
Is There an RDA for Phytochemicals? |
|
|
353 | (1) |
|
Highlight: Will a PB&J Keep the Doctor Away? |
|
|
354 | (1) |
|
What Are Functional Foods? |
|
|
354 | (6) |
|
Are Functional Foods Safe? |
|
|
354 | (1) |
|
Are Functional Foods Effective? |
|
|
355 | (2) |
|
|
|
357 | (1) |
|
Are You Ready to Choose Functional Foods? |
|
|
358 | (2) |
|
Nutrients Involved in Bone Health |
|
|
360 | (40) |
|
How Does Our Body Maintain Bone Health? |
|
|
362 | (3) |
|
Bone Composition and Structure Provide Strength and Flexibility |
|
|
362 | (1) |
|
The Constant Activity of Bone Tissue Promotes Bone Health |
|
|
363 | (2) |
|
How Do We Assess Bone Health? |
|
|
365 | (1) |
|
A Profile of Nutrients That Maintain Bone Health |
|
|
366 | (22) |
|
|
|
366 | (2) |
|
Shopper's Guide: Good Food Sources of Calcium |
|
|
368 | (4) |
|
|
|
372 | (1) |
|
Nutrition Label Activity: How Much Calcium Am I Really Consuming? |
|
|
372 | (1) |
|
Highlight: Calcium Supplements: Which Ones Are Best? |
|
|
373 | (6) |
|
Shopper's Guide: Good Food Sources of Vitamin D |
|
|
379 | (2) |
|
|
|
381 | (2) |
|
|
|
383 | (1) |
|
|
|
384 | (1) |
|
|
|
384 | (2) |
|
|
|
386 | (2) |
|
Osteoporosis is a Disorder Resulting From Poor Bone Health |
|
|
388 | (10) |
|
The Impact of Aging on Osteoporosis Risk |
|
|
389 | (1) |
|
Gender and Genetics Affect Osteoporosis Risk |
|
|
389 | (1) |
|
Smoking and Poor Nutrition Increase Osteoporosis Risk |
|
|
390 | (1) |
|
The Impact of Physical Activity on Osteoporosis Risk |
|
|
391 | (1) |
|
|
|
392 | (1) |
|
Treatments for Osteoporosis |
|
|
392 | (6) |
|
Nutrition Debate: Hormone Replacement Therapy---For Women at High Risk for Osteoporosis, Do the Benefits Outweigh the Potential Health Risks? |
|
|
398 | (2) |
|
Nutrients Involved in Energy Metabolism and Blood Health |
|
|
400 | (40) |
|
How Do Our Bodies Regulate Energy Metabolism? |
|
|
402 | (2) |
|
Our Bodies Require Vitamins and Minerals to Produce Energy |
|
|
402 | (1) |
|
Some Micronutrients Assist with Nutrient Transport and Hormone Production |
|
|
403 | (1) |
|
A Profile of Nutrients Involved in Energy Metabolism |
|
|
404 | (17) |
|
|
|
404 | (2) |
|
|
|
406 | (2) |
|
|
|
408 | (1) |
|
|
|
409 | (2) |
|
|
|
411 | (3) |
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|
|
414 | (2) |
|
|
|
416 | (1) |
|
|
|
416 | (1) |
|
|
|
417 | (1) |
|
|
|
417 | (1) |
|
|
|
418 | (1) |
|
|
|
418 | (1) |
|
Nutrition Myth or Fact?: Can Chromium Supplements Enhance Body Composition? |
|
|
419 | (1) |
|
|
|
419 | (1) |
|
|
|
420 | (1) |
|
What is the Role of Blood in Maintaining Health? |
|
|
421 | (1) |
|
A Profile of Nutrients That Maintain Healthy Blood |
|
|
421 | (17) |
|
|
|
421 | (3) |
|
|
|
424 | (3) |
|
Shopper's Guide: Good Food Sources of Iron |
|
|
427 | (2) |
|
Highlight: Iron Deficiency Around the World |
|
|
429 | (1) |
|
|
|
430 | (1) |
|
|
|
431 | (1) |
|
|
|
432 | (6) |
|
Nutrition Debate: Do Zinc Lozenges Help Fight the Common Cold? |
|
|
438 | (2) |
|
Achieving and Maintaining a Healthful Body Weight |
|
|
440 | (42) |
|
What is a Healthful Body Weight? |
|
|
442 | (1) |
|
How Can You Evaluate Your Body Weight? |
|
|
442 | (5) |
|
Determine Your Body Mass Index (BMI) |
|
|
442 | (3) |
|
You Do the Math: Calculating Your Body Mass Index |
|
|
445 | (1) |
|
Measure Your Body Composition |
|
|
445 | (1) |
|
Assess Your Fat Distribution Patterns |
|
|
445 | (2) |
|
What Makes Us Gain and Lose Weight? |
|
|
447 | (7) |
|
We Gain or Lose Weight When Our Energy Intake and Expenditure Are Out of Balance |
|
|
448 | (4) |
|
Genetic Factors Affect Body Weight |
|
|
452 | (1) |
|
You Do the Math: Calculating BMR and Total Daily Energy Needs |
|
|
453 | (1) |
|
Lifestyle Choices Adopted in Childhood Influence Adult Weight |
|
|
454 | (5) |
|
Highlight: Overfeeding Responses of Identical Twins |
|
|
455 | (1) |
|
Composition of the Diet Affects Fat Storage |
|
|
455 | (1) |
|
Physiologic Factors Influence Body Weight |
|
|
455 | (2) |
|
Other Physiologic Factors |
|
|
457 | (1) |
|
Psychological and Social Factors Influence Behavior and Body Weight |
|
|
457 | (2) |
|
|
|
459 | (1) |
|
How Can You Achieve and Maintain a Healthful Body Weight? |
|
|
459 | (9) |
|
If You Decide to Follow a Popular Diet Plan, Choose One Based on the Three Strategies |
|
|
459 | (4) |
|
If You Decide to Design Your Own Diet Plan, Include the Three Strategies |
|
|
463 | (5) |
|
What Disorders Are Related to Energy Intake? |
|
|
468 | (12) |
|
|
|
468 | (1) |
|
|
|
469 | (1) |
|
|
|
470 | (1) |
|
Obesity and Morbid Obesity |
|
|
470 | (10) |
|
Nutrition Debate: The Obesity Epidemic: Who Is to Blame? |
|
|
480 | (2) |
|
Nutrition and Physical Activity: Keys to Good Health |
|
|
482 | (42) |
|
Why Engage in Physical Activity? |
|
|
484 | (2) |
|
What is a Sound Fitness Program? |
|
|
486 | (7) |
|
A Sound Fitness Program Meets Your Personal Goals |
|
|
486 | (1) |
|
A Sound Fitness Program Is Fun and Includes Variety and Consistency |
|
|
487 | (1) |
|
A Sound Fitness Program Appropriately Overloads the Body |
|
|
488 | (2) |
|
You Do the Math: Calculating Your Maximal and Training Heart Rate Range |
|
|
490 | (2) |
|
A Sound Fitness Plan Includes a Warm-Up and a Cool-Down Period |
|
|
492 | (1) |
|
|
|
493 | (1) |
|
What Fuels Our Activities? |
|
|
493 | (6) |
|
The ATP-CP Energy System Uses Creatine Phosphate to Regenerate ATP |
|
|
494 | (1) |
|
The Breakdown of Carbohydrates Provides Energy for Brief and Long-Term Exercise |
|
|
495 | (2) |
|
Nutrition Myth or Fact?: Does Lactic Acid Cause Muscle Fatigue and Soreness? |
|
|
497 | (1) |
|
Aerobic Breakdown of Fats Supports Exercise of Low Intensity and Long Duration |
|
|
497 | (2) |
|
Amino Acids Are Not Major Sources of Fuel During Exercise |
|
|
499 | (1) |
|
What Kind of Diet Supports Physical Activity? |
|
|
499 | (13) |
|
Vigorous Exercise Increases Energy Needs |
|
|
501 | (1) |
|
Carbohydrate Needs Increase for Many Active People |
|
|
502 | (4) |
|
Moderate Fat Consumption Is Enough to Support Most Activities |
|
|
506 | (1) |
|
Active People Need More Protein Than Do Inactive People, but Many Already Eat Enough |
|
|
506 | (1) |
|
Regular Exercise Increases Our Need for Fluids |
|
|
507 | (2) |
|
Inadequate Intakes of Some Vitamins and Minerals Can Diminish Health and Performance |
|
|
509 | (2) |
|
|
|
511 | (1) |
|
Are Ergogenic Aids Necessary for Active People? |
|
|
512 | (10) |
|
Anabolic Products Are Touted as Muscle and Strength Enhancers |
|
|
512 | (1) |
|
Highlight: Nine Deceptive Practices Used to Market Ergogenic Aids |
|
|
513 | (2) |
|
Some Products Are Said to Optimize Fuel Use During Exercise |
|
|
515 | (7) |
|
Nutrition Debate: How Much Physical Activity Is Enough? |
|
|
522 | (2) |
|
|
|
524 | (36) |
|
Eating Behaviors Occur on a Continuum |
|
|
526 | (2) |
|
Feelings About Food and Body Image Influence Eating Behaviors |
|
|
526 | (1) |
|
Eating Disorders and Disordered Eating Patterns Are Not the Same Thing |
|
|
526 | (2) |
|
What Factors Contribute To the Development of Eating Disorders? |
|
|
528 | (3) |
|
Family Environment Influences Eating Behavior |
|
|
528 | (1) |
|
Sociocultural Values Shape Identity and Self-Esteem |
|
|
529 | (1) |
|
Unrealistic Media Images Affect Body Image |
|
|
530 | (1) |
|
Certain Personality Traits Are Associated with Eating Disorders |
|
|
530 | (1) |
|
Genetic and Biological Factors May Contribute to Eating Disorders |
|
|
531 | (1) |
|
What Does An Eating Disorder Look Like? |
|
|
531 | (6) |
|
Anorexia Nervosa Is a Potentially Deadly Eating Disorder |
|
|
532 | (2) |
|
Bulimia Nervosa Is Characterized by Binging and Purging |
|
|
534 | (1) |
|
Highlight: Discussing an Eating Disorder with a Friend or Family Member: What Do You Say? |
|
|
535 | (2) |
|
What Does Disordered Eating Look Like? |
|
|
537 | (8) |
|
Highlight: A Day in the Life of a Bulimic |
|
|
537 | (2) |
|
Binge-Eating Disorder Can Cause Significant Weight Gain |
|
|
539 | (1) |
|
Night-Eating Syndrome Can Lead to Obesity |
|
|
540 | (1) |
|
Chronic Dieting Is a Common Pattern of Disordered Eating |
|
|
541 | (3) |
|
Highlight: How Does Severe Dieting Alter Basal Metabolic Rate (BMR)? |
|
|
544 | (1) |
|
|
|
545 | (1) |
|
What Is the Female Athlete Triad? |
|
|
545 | (3) |
|
Sports That Emphasize Leanness Increase the Risk for the Female Athlete Triad |
|
|
545 | (1) |
|
Three Disorders Characterize the Female Athlete Triad |
|
|
545 | (2) |
|
|
|
547 | (1) |
|
Recognizing and Treating the Female Athlete Triad Can Be Challenging |
|
|
548 | (1) |
|
What Therapies Work For People With an Eating Disorder? |
|
|
548 | (3) |
|
Most Treatment Programs Use a Team Approach |
|
|
548 | (1) |
|
Treatment Options Vary According to Several Factors |
|
|
548 | (3) |
|
How Can We Prevent Eating Disorders and Disordered Eating? |
|
|
551 | (6) |
|
Nutrition Debate: Eating Disorders in Men: Are They Different? |
|
|
557 | (3) |
|
Food Safety and Technology: Impact on Consumers |
|
|
560 | (40) |
|
What Causes Food-Borne Illness? |
|
|
563 | (6) |
|
Food-Borne Illness Is Commonly Caused by Microorganisms or Their Toxins |
|
|
563 | (3) |
|
Highlight: How Typhoid Mary Earned Her Place in History |
|
|
566 | (2) |
|
The Body Responds to Food-Borne Microbes and Toxins with Acute Illness |
|
|
568 | (1) |
|
Certain Environmental Conditions Help Microbes Multiply in Foods |
|
|
568 | (1) |
|
How Can Food-Borne Illness Be Prevented? |
|
|
569 | (9) |
|
When Preparing Foods at Home |
|
|
569 | (6) |
|
Highlight: Food Safety Tips for Your Next Barbecue |
|
|
575 | (1) |
|
|
|
576 | (1) |
|
When Traveling to Other Countries |
|
|
577 | (1) |
|
|
|
577 | (1) |
|
How Is Food Spoilage Prevented? |
|
|
578 | (5) |
|
Natural Methods of Preserving Foods |
|
|
578 | (1) |
|
Synthetic Preservative Techniques Improve Food Safety |
|
|
579 | (4) |
|
What Are Food Additives, and Are They Safe? |
|
|
583 | (3) |
|
Additives Can Enhance a Food's Taste, Appearance, Safety, or Nutrition |
|
|
583 | (2) |
|
Are Food Additives Considered Safe? |
|
|
585 | (1) |
|
Do Residues Harm Our Food Supply? |
|
|
586 | (11) |
|
Persistent Organic Pollutants Can Cause Illness |
|
|
586 | (1) |
|
Pesticides Protect Against Crop Losses |
|
|
587 | (2) |
|
|
|
589 | (1) |
|
Growth Hormones Are Injected into Cows to Increase Production of Meat and Milk |
|
|
589 | (1) |
|
Are Organic Foods More Healthful? |
|
|
590 | (7) |
|
Nutrition Debate: Genetically Modified Organisms: A Blessing or a Curse? |
|
|
597 | (3) |
|
Nutrition Through the Life Cycle: Pregnancy and the First Year of Life |
|
|
600 | (40) |
|
Starting Out Right: Healthful Nutrition In Pregnancy |
|
|
602 | (16) |
|
Is Nutrition Important Before Conception? |
|
|
602 | (1) |
|
Why Is Nutrition Important During Pregnancy? |
|
|
602 | (3) |
|
How Much Weight Should a Pregnant Woman Gain? |
|
|
605 | (3) |
|
What Are a Pregnant Woman's Nutrient Needs? |
|
|
608 | (4) |
|
Nutrition-Based Concerns for Pregnant Women |
|
|
612 | (2) |
|
Highlight: The Danger of Nonfood Cravings |
|
|
614 | (1) |
|
|
|
615 | (3) |
|
|
|
618 | (8) |
|
How Does Lactation Occur? |
|
|
619 | (2) |
|
What Are a Breastfeeding Woman's Nutrient Needs? |
|
|
621 | (1) |
|
Getting Real About Breastfeeding: Pros and Cons |
|
|
622 | (4) |
|
|
|
626 | (1) |
|
Infant Nutrition: From Birth to 1 Year |
|
|
626 | (12) |
|
Typical Infant Growth and Activity Patterns |
|
|
626 | (1) |
|
Nutrient Needs for Infants |
|
|
627 | (3) |
|
Nutrition Label Activity: Reading Infant Food Labels |
|
|
630 | (1) |
|
What Not to Feed an Infant |
|
|
631 | (1) |
|
Nutrition-Related Concerns for Infants |
|
|
632 | (6) |
|
Nutrition Debate: Should Breastfeeding Be Allowed in Public and in the Workplace? |
|
|
638 | (2) |
|
Nutrition Through the Life Cycle: Childhood to Late Adulthood |
|
|
640 | (40) |
|
Nutrition for Toddlers, Ages 1-3 Years |
|
|
642 | (6) |
|
What Are a Toddler's Nutrient Needs? |
|
|
642 | (2) |
|
You Do the Math: Is This Menu Good for a Toddler? |
|
|
644 | (1) |
|
Encouraging Nutritious Food Choices with Toddlers |
|
|
645 | (1) |
|
Nutrition-Related Concerns for Toddlers |
|
|
646 | (1) |
|
Nutrition Myth or Fact?: Are Vegan Diets Appropriate for Young Children? |
|
|
647 | (1) |
|
Nutrition for Children, Ages 4-13 Years |
|
|
648 | (7) |
|
What Are a Child's Nutrient Needs? |
|
|
649 | (2) |
|
Encouraging Nutritious Food Choices with Children |
|
|
651 | (1) |
|
Nutrition-Related Concerns for Children |
|
|
652 | (3) |
|
|
|
655 | (1) |
|
Nutrition for Adolescents, Ages 14-18 Years |
|
|
655 | (5) |
|
Adolescent Growth and Activity Patterns |
|
|
656 | (1) |
|
What Are an Adolescent's Nutrient Needs? |
|
|
656 | (2) |
|
Encouraging Nutritious Food Choices with Adolescents |
|
|
658 | (1) |
|
Nutrition-Related Concerns for Adolescents |
|
|
658 | (2) |
|
Nutrition for Older Adults, Age 65 Years and Older |
|
|
660 | (18) |
|
What Physiologic Changes Accompany Aging? |
|
|
661 | (1) |
|
What Are an Older Adult's Nutrient Needs |
|
|
662 | (1) |
|
Highlight: Seniors on the Move |
|
|
663 | (4) |
|
|
|
667 | (1) |
|
Nutrition-Related Concerns for Older Adults |
|
|
667 | (11) |
|
NUTRITION DEBATE: Can We Live Longer by Eating a Low-Energy Diet? |
|
|
678 | (2) |
|
|
|
680 | |
|
Malnutrition In the Developing World |
|
|
681 | (3) |
|
What Causes Hunger in Developing Nations? |
|
|
681 | (2) |
|
What Health Problems Result from Undernutrition? |
|
|
683 | (1) |
|
Why Is Obesity a Growing Problem in Developing Nations? |
|
|
684 | (1) |
|
Malnutrition In the United States |
|
|
684 | (1) |
|
What Can Be Done To Relieve Malnutrition? |
|
|
685 | |
|
|
|
685 | (1) |
|
|
|
686 | (1) |
|
|
|
686 | (1) |
|
|
|
686 | (1) |
|
Highlight: What Can You Do to Combat Global Malnutrition |
|
|
687 | |
|
|
|
|
Appendix A: Nutrient Values of Foods |
|
|
1 | (1) |
|
Appendix B: Calculations and Conversions |
|
|
1 | (1) |
|
Appendix C: Caffeine Content of Foods |
|
|
1 | (1) |
|
Appendix D: U.S. Exchange Lists for Meal Planning |
|
|
1 | (1) |
|
Appendix E: Stature-for-Age Charts |
|
|
1 | (1) |
|
Appendix F: Organizations and Resources |
|
|
1 | (1) |
| Answers to Review Questions |
|
1 | (1) |
| Glossary |
|
1 | (1) |
| Index |
|
1 | (1) |
| Credits |
|
1 | |
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