Chapter 1. The Science and Scope of Nutrition Eating for a Lifetime: A new field in nutrition research is revealing surprising details about how food affects our genes. Introducing the science of nutrition Food provides nutrients and energy What is malnutrition? Energy Recommendations Nutrition Science in Action Credible Sources of Nutrition Information Health Goals for Americans Assessing the North American Diet Chapter 2. Healthy Diets From Desert to Oasis: Are ""food deserts"" preventing millions of Americans from eating well? Healthy diets feature variety, balance, adequacy, and moderation Understanding the nutrient density and energy density of foods Limit these: solid fats and added sugars Dietary Guidelines for Americans Understanding the labeling on food Menu labeling Chapter 3. Digestive System and Digestive Disorders A Gut Feeling: Is gluten really all that bad? Overview of the Digestive Process Overview of Mechanical and Chemical Digestion The Path of Digestion from the Mouth to the Large Intestine The Role of Bacteria in the Gastrointestinal Tract Digestive Disorders Irritable Bowel Syndrome (IBS) and Inflammatory Bowel Disease (IBD) Awareness of Celiac Disease Is Growing Chapter 4. Carbohydrates Whole Grain Hype: Can science help us navigate the perils of the cereal aisle? What Are Carbohydrates? How Grain-Based Foods Measure Up The Digestion of Carbohydrates Added Sugars Dental Caries Sugar Alternatives Understanding Fiber Carbohydrate Intake Recommendations NEW story! SPOTLIGHT A: A Global Pandemic: A projected 629 million people in the world will be living with diabetes by year 2045 What Is Diabetes Mellitus? Type 2 Diabetes Diabetes Treatment and Prevention NEW story! Chapter 5. The Lipids Is fish really brain food? Dietary lipids can profoundly affect our risk of developing dementia later in life. Dietary Fat Overview of the Lipids Lipid Digestion and Absorption Lipoprotein Transport Essential Fatty Acids Trans Fats Current Fat Intake and Recommendations NEW! SPOTLIGHT B: Lipids in Health and Disease Death in Bogalusa: From tragic deaths in a southern town, insights into heart disease.

Atherosclerosis and Cardiovascular Disease Risk Factors for Cardiovascular Disease A Heart-Protective Diet Fat Intake and Health--Beyond Cardiovascular Disease Chapter 6. Protein How much of a good thing do we need? Experts consider how much protein is best for us all. Recommendations for Protein Intake Protein Synthesis Digestion and Absorption of Proteins Varied Functions of Protein Protein Turnover and Nitrogen Balance Seniors May Benefit from Increased Intakes of Protein Protein Sources Protein Quality Protein-Deficiency High-Protein Diets NEW! SPOTLIGHT C: Plant-Based Diets Pass the plants, please: What does a Spanish study say about the benefits of following a Mediterranean-like diet? Vegetarian and Semi-Vegetarian Diets Benefits of a Diet Rich in Plant Foods How Cancer Develops Benefits of Phytochemicals Nutritional Considerations and Concerns Associated with Plant-Based Diets Plant-Based and Vegetarian Guidelines The Mediterranean Diet NEW story! Chapter 7. Fat-soluble Vitamins Biofortication in Bangladesh: Can a public health crisis be solved with rice? Introducing the vitamins Properties of fat-soluble vitamins Vitamin A Antioxidants Protect Against Damage from Free Radicals Vitamin D Vitamin E Vitamin K Chapter 8. Water-soluble Vitamins Its Not A Germ: Pioneering research uncovers vitamin deficiency diseases Characteristics of the water-soluble vitamins The B-vitamins Choline Vitamin C Chapter 9. Major Minerals and Water Potassium Power: Eating a diet low in sodium and rich in potassium may be protective of hypertension Overview of the minerals Mineral absorption and bioavailability Minerals in our food Calcium, magnesium and phosphorus have diverse structural roles in the body Sulfur is a component of proteins Sodium, potassium and chloride maintain fluid balance in the body Water Water intake recommendations Chapter 10. Trace Minerals Small Amounts with Big Importance: Is Iodine Deficiency a Thing of the Past? Introducing the trace minerals Iodine: Sources and Functions Iron Zinc Copper Selenium Fluoride Other Trace Minerals: Manganese, Molybdenum, and Chromium Ultrarace minerals NEW! SPOTLIGHT D: Supplements Supplements, herbs, and functional foods: Surprising studies on the value of vitamin supplements. What Are Dietary Supplements? Regulations of Dietary Supplements Understanding Supplement Labels Are Dietary Supplements Harmful? Functional Foods Chapter 11.

Energy Balance and Obesity The Sitting Disease: Understand the causes and consequences of obesity." Energy in, energy out The biology of hunger A NEAT cause of weight gain Lifestyle and energy balance Weight loss recommendations Chapter 12. Nutrition and Fitness Eating to Win: Research suggests that when athletes eat may be just as important as what they eat. Components of fitness Fueling the body Measures of exercise intensity Dietary carbohydrates for endurance exercise Female athlete triad Body building Hydrating the athlete Physical fitness: not just for athletes Chapter 13 Nutrition through the College Years Determinants of eating behavior, disordered eating, and alcohol: How food choices are influenced by social norms. Growth, Development, and Nutrient Requirements in Late Adolescence Calcium Iron Determinants of Eating Behavior Eating Challenges on Campus Eating Disorders Alcohol Spotlight E: Pregnancy, Lactation, and Infancy Nourishing mother and baby: New research suggests that delaying cord clamping after birth preserves iron status. Changing Nutritional Needs Energy and Nutrient Needs during Pregnancy A Healthy Pregnancy Food Safety Postnatal Nutrition Nutrition during Lactation Formula Feeding Nutrition for the Growing Child NEW! SPOTLIGHT F: Childhood Nutrition Food allergies and intolerances: As paradoxical as it may seem, could dirt and germs make children healthier for life? What Are Children Eating? Nutritional Recommendations for Children Nutrients of Concern in Childhood Childhood Obesity Food Allergies Growth and Development in Childhood NEW! SPOTLIGHT G: Nutrition and the Aging Adult Live long and prosper: Can you eat your way to a longer, healthier life? What Happens When We Age? Life Expectancy and Lifespan Blue Zones Energy Needs and Physical Activity Special Nutritional Concerns for Older Adults Nutrient Recommendations for Seniors Maintaining Physical Strength for a Lifetime Blue Zone Secrets NEW! Chapter 14. Global Nutrition: Food Security and Sustainability Feeding the world now and in the future; How will we combat global hunger while we promote food security and sustainability? Food and Nutrition Security Sustainability How Are Organic Foods Different from Conventional Foods? NEW! SPOTLIGHT H: Food Safety How cantaloupe turned lethal; Safe food-handling practices from farm to table can dramatically reduce the risk of foodborne illness. A Brief History of Food Safety in America Foodborne Intoxication and Infection Engineering Food Safety: HACCP and Irradiation Food Safety and Modernization Act Food Safety in the Home New! Chapter 15: Energy Metabolism: The Interactions and Transformations of Living Cells (Available Only in Achieve) Overview of Energy Metabolism The Breakdown of Glucose Fatty Acid Oxidation Occurs in the Mitochondrial Matrix Ketogenesis Amino Acid Metabolism Feasting and Fasting Cycle: Coordinating Metabolic Adaptations in Pathways of Energy Metabolism Inborn Errors of Metabolism.