Download Prescott's Microbiology Full Pages. Download Psychology 5th Edition Full Online. Download Psychology Full Online. Download Social Psychology Read Books. Download Statistics, 4th Edition Full Online. Already have a Pearson account? Sign in. Read, listen, create flashcards, add notes and highlights — all in one place. Minimum 4-month commitment. Find the course content, tools and apps you need for any subject.
Make the most of study time with offline access, search, notes and flashcards — to get organized, get the work done quicker and get results. A digital platform that replicates the office-hour experience by providing answer-specific feedback, study resources, and practical learning experiences. B order any meat dish grilled or broiled and avoid fried or breaded meat dishes. D eat out only when you are not especially hungry.
B may differ from the serving size on a food label. C typically matches the portions served in restaurants. D cannot be practically measured outside a laboratory. B substantial growth in serving sizes of purchased meals, snacks, and beverages.
C substantial increase in the prevalence of obesity worldwide. D use of antibiotics to substantially increase the size of beef cattle, pigs, and chickens. B moderation. C balance. D variety. B the same as USDA serving-size standards. C larger than USDA serving-size standards. D not able to be compared to USDA serving-size standards. B extra Calories. C empty Calories. D nutrient-poor Calories. A Make all your grains whole grains.
B Eat 5 to 9 servings of vegetables a day. C Drink milk. D Go lean with protein. B follow a healthful eating pattern across the lifespan. C focus on consuming at least one or two nutrient-dense foods every day. D increase your consumption of whole foods, and limit your consumption of processed foods.
A Avoid red meat, butter, cheese, and eggs. B Choose nutrient-dense foods and beverages across and within all food groups. C Support healthful eating patterns for everyone.
D Consume alcohol in moderation, if at all. B on menus in sit-down restaurants only. C in fast-food restaurants but not other retail food establishments. D in chain restaurants and many other retail food outlets. The Visual Walkthrough located at the front of this text provides an overview of these and other important features in the fifth edition. For specific changes to each chapter, see the following. Chapter 1 Nutrition: Linking Food and Health Restructured headings throughout the chapter to improve organization and flow of the chapter.
Expanded narrative text on wellness and the role that a healthy diet plays in promoting wellness. Revised Figure 1. Deleted the Nutrition Myth or Fact and incorporated discussion of pellagra into the narrative text. Deleted the Hot Topic on spam and incorporated it into the narrative text.
New Focus Figure 1. Deleted previous Table 1. Added new narrative text for epidemiological studies, prevalence, and incidence. New Figure 1. In Depth 1. Chapter 2 Designing a Healthful Diet Restructured chapter headings and subheadings to improve organization, flow, and readability.
Revised the chapter opener Test Yourself questions. Included new Meals Focus Figure now Figure 2. Expanded narrative on nutrient density to include an example of the NuVal system in supermarkets.
Updated section on food labels, and included updated and enhanced figures on food labels now Figure 2. Deleted the previous Figure 2. Deleted previous Table 2. Reorganized opening section to improve text-art integration. Deleted the Hot Topic on GI simulators. Added discussion and a figure of the four mechanisms by which nutrients are absorbed across enterocytes. Expanded discussion and added figure of peristalsis and segmentation. In Depth 3.
Added discussion of non-celiac gluten sensitivity. Chapter 4 Carbohydrates: Plant-Derived Energy Nutrients Incorporated the information on health properties of various forms of sugars into the chapter narrative previously in Nutrition Myth or Fact box. Expanded information on types of soluble fibers. Added more detail on how fructose is metabolized differently from glucose, and the impact of these differences on insulin release, satiety, and associations with obesity.
Incorporated information on hypoglycemia into the narrative previously included in a Hot Topic. Updated the recommendations on added sugars based on the new — Dietary Guidelines for Americans in the narrative and Table 4. Added information on Advantame, a new artificial sweetener. Fully revised the section on the role artificial sweeteners play in weight management. Updated the end-of-chapter Nutrition Debate on whether added sugars are the cause of the obesity epidemic.
Revised Figure 4. Enhanced Figure 4. Added new Meals Focus Figure 4. In Depth 4. Expanded the information on lifestyle changes including dietary strategies and smoking cessation to reduce the risk for type 2 diabetes. Chapter 5 Fats: Essential Energy-Supplying Nutrients Reorganized opening pages of the chapter: The first main section now provides an overview of the three main types of lipids. The second main section discusses triglycerides in detail.
Updated the discussion of trans fatty acids to cover the recent FDA ruling to eliminate partially hydrogenated oils PHOs from the food supply by Updated all content to reflect the — Dietary Guidelines. Updated Figure 5. Deleted Table 5. Expanded recommendations for consuming beneficial fats. Emphasized the role of a diet high in added sugars in cardiovascular disease. Replaced the Nutrition Debate on fat blockers with a new debate on the controversy about the role of saturated fats in cardiovascular disease.
In Depth 5. Replaced calculation matrix former Figure 4 with a link to a web-based risk assessment, replacing the lab data on blood lipids with a table from the NHLBI. Modestly expanded the information on medications for CVD. Chapter 6 Proteins: Crucial Components of All Body Tissues Revised chapter introduction to make it more pertinent to the target audience.
Revised Figure 6. Expanded section on nitrogen balance to include a discussion of the limitations of the method. Deleted previous Table 6.
Updated section on protein needs, including new evidence that protein needs of many groups may be higher than the RDA. Streamlined and updated the section on potential harmful effects of high protein intakes.
Added a Nutrition Label Activity on assessing your protein intake. Expanded the information on vegan diets, including more information on health benefits as compared to vegetarian diets.
Included a new figure comparing the protein content of a vegan meal with a meatbased meal Figure 6. Added QuickTips on retaining vitamins in foods. Expanded the description of the regulation of fluid balance. Updated information on the dangers of energy drinks. Changed feature box on bottled water to a Nutrition Label Activity.
Added a Nutrition Debate on controversy related to current sodium intake guidelines. In Depth 7. Added a new figure describing levels of impairment related to blood alcohol concentration. To maintain a chapter of reasonable length, content has been condensed modestly throughout. The chapter includes a Focus Figure on vision, two QuickTips features, a NutriCase, several Nutrition Online links, and a Nutrition Debate on the importance of deriving antioxidants from foods and not supplements.
In Depth 8. Added in information on how exercise can reduce risks for various forms of cancer. Updated information on the role of tanning beds in increasing the risk for skin cancer. Updated information on the role of phytochemicals in cancer prevention. Chapter 9 Nutrients Essential to Healthy Tissues This chapter combines the content from Chapters 8, 9, and 10 of the fourth edition that focuses on the role of micronutrients in supporting connective tissues; namely, blood, the collagen component of connective tissues, and bone.
The micronutrients covered here are: for blood, the trace minerals iron, zinc, and copper, and vitamins B6, folate, B12, and K; for collagen synthesis, vitamin C; and for bone, calcium, phosphorus, magnesium, fluoride, and vitamins D and K. The chapter includes a new figure on the role of vitamin C in collagen synthesis; a new Focus Figure on regulation of blood calcium; a You Do the Math on calculating iron intake; three QuickTips features, a Nutri-Case, several Nutrition Online links, and a Nutrition Debate on the surge in vitamin D deficiency.
In Depth 9. Expanded information on the role of calcium and vitamin D supplements in promoting bone health. Included a more age-appropriate figure for kyphosis now Figure 3. Added a new figure on the reduction in bone density with age now Figure 4. Updated research on the impact of caffeine on risk for fractures. Tightened up section on nutritional influences on osteoporosis risk, and updated information on the role of protein in promoting bone health.
Updated the research into whether calcium and vitamin D supplementation can prevent osteoporosis. Included new information addressing the latest controversy on whether exercise can strengthen bone and reduce risk for fractures.
Added new information on pharmaceutical treatments for osteoporosis. Discussed the controversy on whether taking calcium supplements increases the risk for myocardial infarction. Deleted three figures to update and reduce clutter: a variations in lean body mass previously Figure Replaced the previous Figure Incorporated updated information on whether being overweight is associated with decreased risks for premature mortality and various chronic diseases.
Added two new sections on the factors that influence body weight: a the protein leverage hypothesis; and b the drifty gene hypothesis. Integrated the information on sociocultural factors affecting food choice and body weight to reduce repetition. Expanded information on non-exercise activity thermogenesis NEAT , and added as a boldface term and margin definition. Moved all information on obesity why it is harmful, why it occurs, and how it is treated into In Depth Condensed the narrative on the effect of macronutrient composition of the diet on weight loss to reduce repetition.
Included a discussion of mindful eating in the section on behavioral modification. Updated the Nutrition Debate on high-carbohydrate, moderate-fat diets, and included a discussion of the effects of the Paleo diet on weight loss. In Depth Included new information on the pro-inflammatory role of adipokines and the relationship between abdominal obesity, metabolic syndrome, and cardiometabolic risk.
To support this discussion, we altered Figure 1, which depicts abdominal obesity and its inflammatory effects. Added a new Focus Figure 2 and accompanying discussion on the more than variables that directly or indirectly influence energy balance and body weight. Expanded the discussion of how people in the National Weight Control Registry succeed in losing weight and keeping it off.
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