Download contemporary nutrition wardlaw pdf

This marks the eleventh edition of Wardlaw's Contemporary Nutrition. We are very excited to introduce you to our newest author, Dr. Colleen Spees! Like our other authors, she is a Registered Dietitian Nutritionist, which means she will help you to translate nutrition science into practical advice.

Spees is a valued expert on cancer, nutritional genomics, and food security. We are thrilled to add her unique perspective and contemporary ideas. As in previous editions, we have written this book to help you make informed choices about the food you eat.

We will take you through explanations of the nutrients in food and their relationship to health and make you aware of the multitude of other factors that drive food choices.

To guide you, we refer to many reputable research studies, books, policies, and websites throughout the book. With this information at your fingertips, you will be well equipped to make your own informed choices about what and how much to eat. There is much to learn, so let's get started! Colleen Spees! Like our other authors, she is a Registered Dietitian Nutritionist, which means she will help you to translate nutrition science into practical advice.

Spees is a valued expert on cancer, nutritional genomics, and food security. We are thrilled to add her unique perspective and contemporary ideas. As in previous editions, we have written this book to help you make informed choices about the food you eat. We will take you through explanations of the nutrients in food and their relationship to health and make you aware of the multitude of other factors that drive food choices.

To guide you, we refer to many reputable research studies, books, policies, and websites throughout the book. With this information at your fingertips, you will be well equipped to make your own informed choices about what and how much to eat.

There is much to learn, so let's get started! Contemporary Nutrition is a complete and balanced resource for nutrition information written at a level non-science majors can understand. Current research is at the core of the tenth edition, with revised statistics, incorporation of new results of clinical trials, and updated recommendations. Social history such as marital status or living conditions 5. Education: know how to present the information 6.

Economic status: ability to purchase, transport, and cook food B. Anthropometric assessment: height, weight, body composition, circumferences 2. Biochemical assessment: measuring nutrients or by-products in the blood and other body fluids 3.

Clinical assessment: looking for physical evidence e. Dietary assessment: examining dietary intake 5. Environmental assessment: ability to purchase and prepare foods C.

Clinical symptoms of nutrient status may take years to develop a. One may eat a diet high in saturated fat for many years before a heart attack occurs b. One may have a calcium deficiency but it takes years to appear as low bone density 2.

Many signs are not specific to a nutrient deficiency e. Concern about the state of your nutritional health is important 1. Those who recognize the importance of nutritional health are more apt to live a longer and vigorous life. The Scientific Method involves several steps 1. The first step of this method is to observe natural phenomenon and develop hypotheses 2. Research experiments are then developed and conducted a. There are several forms of studies that may be conducted 1 May involve human experiments 2 Animal models 3 Epidemiological studies looking at diseases among populations 4 Case-control studies where comparisons are made between individuals with and without certain conditions 3.

Data are gathered and evaluated a. Hypotheses will be accepted or rejected based on these results 4. Peer review and publication 5. Additional follow-up studies will be conducted to confirm or refute the previous findings 2. Intakes slightly above or below the RDA are of no concern 3. Adequate intake AI 1. Set if there is not sufficient information on human needs to set an RDA 2.

Further research is required before scientists can establish a more definitive number 3. Derived from dietary intakes of people who appear to be maintaining nutritional health no deficiency apparent D. Not set higher than average need as for vitamins and minerals because this would lead to excess calories and weight gain 2.

Takes into account age, gender, height, weight, and physical activity 3. Based on the average person; only serves as a starting point for estimating calorie needs E. The highest amount of a nutrient that is unlikely to cause adverse health effects in the long run for most people 2. Usually seen with diets promoting excess intake of a limited variety of foods, many fortified foods, or megadoses of specific vitamins or minerals a. Set to protect even very susceptible people b.

As intake increases above the UL, effects generally increase F. Daily Value 1. Generic standard used on food labels — usually reflects the highest RDA or related nutrient standard seen in various age and gender categories for the nutrient 2.

Allows consumers to compare intake from a specific food to desirable or maximum intake levels G. How should these nutrient standards be used? The type of standard that is set depends on the quality of available evidence 2. AI should not be used alone to evaluate individual needs 4. Standards for each nutrient are printed on the inside cover of the book 5. Daily Values, which appear on food labels, serve as rough guidelines for comparison of nutrient content of foods to approximate human needs; set at or close to highest RDA value 6.

Figure illustrates how the various nutrient standards relate to each other and to risk for deficiency or toxicity 2. Dietary Guidelines-the basis for meal planning 1. The newly released Dietary Guidelines for Americans provides nutrition and physical activity recommendations for all individuals 2 years of age and older a. Components of the new edition c. Include 29 key recommendations d. Three major goals 1 Balance calories with physical activity to manage weight 2 Consume vegetables, fruits, whole grains, fat-free or low-fat dairy products, and seafood to provide certain nutrients 3 Consume less refined grains and those foods with added sugar, fats, cholesterol 2.

Balancing calories to manage weight a. Maintain and achieve a healthy weight b. You can estimate your caloric needs by using the online calculator at www. Foods and food components to reduce a. Trans fats c. Cholesterol d.

Added sugar e. Refined grains f. Moderate alcohol consumption 4. Foods and nutrients to increase a. Whole grains d. Fat-free and low-fat dairy products e. Seafood f. Figure presents the key recommendations from the Dietary Guidelines 5. Building healthy eating patterns a. Common healthy patterns include an abundance of vegetables and fruits, emphasis on whole grains, moderate intake of protein-rich foods, and limited intake of added sugars and solid fats 6.

The Dietary Guidelines and you a. Take into account individual differences c. Keep in mind current health status, family history d. Table presents examples of recommended dietary changes based on the Dietary Guidelines B.

MyPlate-a menu-planning tool 1. Overview a. MyPlate was released in and is a visual depiction that is based on the Dietary Guidelines for Americans b.