Contemporary Nutrition, 5/e
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Student Edition
Instructor Edition
Contemporary Nutrition, 5/e

Gordon M. Wardlaw, Ohio State University

ISBN: 0072316160
Copyright year: 2003

Book Preface

Preface to the Instructor

If you teach nutrition, you undoubtedly already find it a fascinating subject. However, nutrition can also be quite frustrating to teach. Claims and counterclaims abound regarding the need for certain constituents in our diets. Sodium is a good example. One group of researchers promotes a low-sodium diet for the general population as an effective measure against hypertension. Other groups state that this is much less of a concern compared to other habits, such as inactivity and adult weight gain. How does an instructor adequately convey seemingly conflicting messages to introductory students?

As an author and teacher, I too am aware of conflicting opinions in our field and thus draw on as many sources as possible in the continual updating of this textbook, now in its fifth edition. I have incorporated much new material, especially from recently published articles in major nutrition and medical journals; the 9th edition of Modern Nutrition in Health and Disease, edited by Shils, Olson, Shike; and Present Knowledge in Nutrition, edited by Bowman and Russell. In addition, available information on the latest Dietary Reference Intake revisions to the 1989 RDA is incorporated where appropriate.

Personalizing Nutrition
One prominent theme in nutrition research today is individuality. Not all of us, for example, find that saturated fat in our diets raises our blood cholesterol values above recommended standards. Each person responds differently, often idiosyncratically, to nutrients, and I try to reinforce this point throughout the book.

Moreover even at this basic level, the text's discussions do not assume that all nutrition students are alike. Chapter content and features, such as Rate Your Plate, repeatedly ask students to learn more about themselves and their health status and to use their new knowledge to improve their health. After reading this textbook, students should be better equipped to understand how the nutrition information on the evening news, on cereal boxes, in popular magazines, and by government agencies applies to them. My goal is for students to understand that their knowledge of nutrition will allow them to evaluate and personalize nutrition information, rather than follow every guideline issued for an entire population. After all, a population by definition consists of individuals with varying genetic and cultural backgrounds, and these individuals have varying responses to diet.

As a final note on helping students bring nutrition down to a personal level, the book covers important questions students often bring to class, concerning topics such as ethnic diets, eating disorders, supplements, alternative therapies, vegetarianism, diets for athletes, and fad diets. Regardless of topic, the overall emphasis remains the same-the importance of understanding one's food choices and modifying one's diet to best meet personal needs.

Contemporary Nutrition is designed for a non-majors audience, particularly those students with little or no background in college-level chemistry, physiology, or human biology. Those topics have, for the most part, been kept to a minimum and explained in a simple, straightforward manner wherever necessary. I have been careful to include the basic scientific foundation needed to adequately comprehend certain topics in nutrition, such as a basic discussion of protein synthesis in Ch. 6.

Because of the flexible chapter organization and pedagogical features, this book can be used with students of diverse educational backgrounds and interests. Real-life examples have been incorporated to appeal to the interest of health majors, human ecology majors, human performance majors, and nursing students, as well as those in other health-related fields.

This book is organized into five parts that reflect the major topics typically covered in an introduction to the study of nutrition:

Part One Nutrition: A Key to Health
Part Two The Energy-Yielding Nutrients and Alcohol
Part Three Energy: Balance and Imbalance
Part Four Nutrition: A Focus on Life Stages
Part Five Nutrition: Beyond the Nutrients

The Table of Contents also reflects the inclusion of two chapters not typically found in introductory textbooks: Chapter 7, Alcohol and Chapter 12, Eating Disorders. The expanded discussion of these topics is the result of feedback from instructors who felt it was important to provide their students with a thorough, balanced discussion of these relevant topics.

Although most frequently used in semester-long courses, the text's organization allows instructors to omit Parts or Chapters to fit the needs of quarter-length courses. I have also tried as much as possible to make each chapter function independently so that instructors can cover the material in the order that best fits their particular course needs.

New to This Edition
Each edition of Contemporary Nutrition witnesses a profusion of new and rapidly changing information from the world of nutrition science. To give students an accurate picture of nutrition today, it is important to provide them with the most up-to-date information available. With the help of colleagues, reviewers, and my own students, I continually scour the latest research and update the text accordingly. I also carefully consider the feedback of instructors using this text to refine the content to better meet the needs of today's students. The following list highlights just some of the changes and updates that you will find in the fifth edition of Contemporary Nutrition:

Chapter 1, What You Eat and Why
  • More examples of the metric system in everyday life
  • The important influence of one's psychological state on satiety and a practical result of that relationship
  • The growing use of 'energy bars' by adults

Chapter 2, Tools for Designing a Healthy Diet
  • Current attention to energy density in the diet
  • Pyramids promoted by the Mayo Clinic and the new book by Dr. Walter Willet
  • New figure showing graphic representation of appropriate serving sizes

Chapter 3, The Human Body: A Nutrition Perspective
  • Expanded coverage of the cell and its various organelles
  • Expanded coverage of the nervous system
  • Expanded coverage of the cardiovascular system
  • Expanded coverage of the renal system

Chapter 4, Carbohydrates
  • The new sugar replacement sucralose (Splenda)
  • A Table to estimate fiber intake
  • The glycemic index is developed in detail

Chapter 5, Lipids
  • Latest dietary advice from the American Heart Association and the National Cholesterol Education Program
  • An example of a diet containing 40% of calories from fat as advocated by Dr. Walter Willet and for those people with Syndrome X
  • Practical use of the new margarines with plant sterols

Chapter 6, Proteins
  • New Nutrition Insight on soy
  • Simple discussion and new figure on protein synthesis
  • Vegetarian pyramid from Oldways Preservation & Trust

Chapter 7, Alcohol
  • New chapter is an expanded version of a Nutrition Issue in the previous edition
  • Expanded look at the benefits and risks of use of alcohol
  • Risks of binge drinking
  • Figure showing the relationship of alcohol intake and blood-alcohol concentration

Chapter 8, Vitamins
  • Photo grouping showing the clinical results of various vitamin and mineral deficiencies
  • The latest vitamin recommendations from the Food and Nutrition Board
  • Expanded list of key sources of vitamins

Chapter 9, Water and Major Minerals
  • The latest recommendations for minerals from The Food and Nutrition Board
  • Expanded list of rich sources of minerals
  • Table on estimation of calcium intake

Chapter 10, Weight Control
  • Latest statistics regarding the growing problem of obesity in North America
  • New websites for students to explore
  • New annotated readings for further information

Chapter 11, Nutrition: Fitness and Sports
  • Growing use of 'energy' bars and gels
  • Latest fluid replacement guidelines
  • Expanded list of popular ergogenic aids in the Nutrition Issue

Chapter 12, Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions
  • Expanded discussion of disordered eating now begins the chapter
  • Latest guidelines for diagnosis and treatment of eating disorders published by the American Psychiatric Association

Chapter 13, Pregnancy and Breastfeeding
  • Expanded discussion of the problems of children born small-for-gestational age
  • More advantages of breastfeeding for the infant and mother

Chapter 14, Nutrition From Infancy through Adolescence
  • The latest growth charts
  • Implications of the growing problem of type 2 diabetes in childhood
  • Use of food labels to identify potential food allergens

Chapter 15, Nutrition during Adulthood
  • Tufts University pyramid for older adults
  • Nutrition Issue now discusses alternative medical practices
  • New Table summarizes the discussion of the effects of aging

Chapter 16, Food Safety
  • Expanded list of agents that cause food-borne illness
  • Updated discussion of the risks and benefits of caffeine use
  • New Tables summarize the discussion of food additives and environmental contaminants

Chapter 17, Undernutrition Throughout the World
  • Update on welfare reform and it's relation to hunger
  • Expanded discussion of biotechnology and use of genetically modified organisms

Learning and Study Aids
Because of the vast array of new terms and unfamiliar concepts introductory students will encounter in their study of nutrition, it is important that a textbook help students focus their study. In the textbook I attempt to guide students through the material by stressing the real-life relevance and by providing pedagogical support that can enhance their study habits. The sample pages below highlight a variety of features designed to make the material more accessible to students. In addition each diagram and photograph was carefully scrutinized to help students create mental images of key content.

Each chapter opens with an Overview that conveys the significance of the nutrition concepts about to covered.

Chapter Outline
The Outline provides a detailed preview of the material to be covered in the chapter and helps students mentally organize the concepts.

Chapter Objectives
The Chapter Objectives serve as guideposts to alert students to the knowledge they should expect to gain from carefully studying the chapter.

Refresh Your Memory
To reinforce their understanding, students can turn to the Refresh Your Memory section for related topics covered in earlier chapters.

Real-Life Scenario
Brief Real-Life Scenarios at the beginning of each chapter engage students by asking them to consider the nutritional implications of a real-life situation.

Top-Notch Artwork
Many of the illustrations and photographs are new in this edition. They have been carefully selected and beautifully rendered to visually support the textual content.

Attractive New Design
The fifth edition of Contemporary Nutrition features a beautiful and functional new design. Its clean, uncluttered look skillfully integrates the dynamic features of the textbook.

Critical Thinking Questions
As students read the text, Critical Thinking Questions challenge them to apply their newly acquired knowledge in the context of real-life circumstances. Answers to these can be found at the end of the book.

Concept Check
At key points, brief Concept Checks allow students to mentally summarize what they have learned before proceeding to the next topic in the chapter.

Another Bite
Short asides, called Another Bite, give students a bit more depth on topics of personal interest.

Margin Definitions
Definitions of key concepts and terms are found in the margin as they are first introduced in the text. All appear in the Glossary at the end of the book.

Rate Your Plate
Each chapter concludes with two Rate Your Plate activities that help students internalize nutrition concepts to their own lives.

Nutrition Issue
As a capstone to each chapter, the Nutrition Issue provides an in-depth look at important nutritional issues, such as Ergogenic Aids and Binge Drinking.

Instructor Supplements
Nutrition science is constantly evolving, and the classroom and students of today place new expectations on instructors. To help you meet these challenges, McGraw-Hill has created a suite of supplements tailored to Contemporary Nutrition that are intended to help you maximize your time in and out of the classroom.

  • Computerized Testing CD
    Powerful new test generating software gives you greater flexibility in creating a wide variety of exam types and includes over 1,500 questions based upon the chapter content in Contemporary Nutrition.

  • Online Learning Center (
    In addition to a wealth of student-oriented study materials, the Online Learning Center for Contemporary Nutrition offers instructors an array of useful online teaching aids, such as chapter outlines, suggested activities, www links, and a correlation guide that coordinates all available supplement materials by chapter.

  • Digital Content Manager CD
    If you're looking for illustrations, photographs, tables, and animations to incorporate into your lecture presentations, handouts, or quizzes, this easy-to-use CD contains hundreds of digital assets from Contemporary Nutrition, as well as other McGraw-Hill nutrition textbooks. Simply click on the appropriate chapter folder and select the type of image you are looking for (e.g., table), and you're ready to import the image into the application of your choice. It's that easy.

  • PowerPoint Lecture Outlines
    Accessible from either the Online Learning Center or the Digital Content Manager CD, a complete PowerPoint lecture outline with illustrations from the textbook is available for every chapter. Use the outline as is or modify it to match your specific course needs.

  • Overhead Transparencies
    More than 200 illustrations and tables from Contemporary Nutrition, as well as other McGraw-Hill Nutrition texts, are available to support your classroom presentations. Artwork and labels have been enlarged to aid in classroom viewing.

  • PageOut (
    PageOut is a course website development center that allows you to create your course web site. No need to learn special coding; simply fill in templates and you can create or modify content to fit your precise course needs. Contact your local McGraw-Hill representative for more information.

If you have questions about Contemporary Nutrition or the supplements that accompany it, please contact your local McGraw-Hill representative. To find out how to contact your local representative, check out

Student Resources
How can you make the most of the time you allot for studying for your nutrition course? To complement your in-class experience, McGraw-Hill has the solutions you need to maximize your study efforts and help improve your grades. Go into exams feeling confident that you have mastered the course material and leave the course prepared to make intelligent choices about your health and nutrition.

  • Online Learning Center (
    Studying Carbohydrates this week? Check out the Online Learning Center's Chapter 4, Carbohydrates, and you'll find a terrific quiz with automatic feedback, a crossword puzzle and flashcards to help you master new terms, links to useful web sites, animations, and much more. All the study resources that you will need are conveniently correlated to each chapter in Contemporary Nutrition.

  • FoodWise CD
    Complete assignments or just see how your food choices check out with the FoodWise diet analysis software. Available for Windows and Macintosh computers, this easy-to-use product walks you through everything you need to analyze the foods you eat.

A Request to Those Who Use This Textbook
As you might imagine, it is difficult to range across the vast areas of nutrition science, following all the various controversies and new developments. I try my best but realize that sometimes I miss a side of an argument that deserves attention. If, as you read this book, you find content that you question or believe warrants a more detailed or broader look, feel free to contact me.

Dr. Gordon M. Wardlaw
The Ohio State University
Columbus, OH 43210
Phone: (614) 292-8142
Fax: (614) 292-0210

Special Acknowledgements

Thank You to Reviewers
As with the earlier editions, my goal is provide the most accurate, up-to-date, and useful textbook possible. These ambitious goals would not be possible without the meticulous, professional assistance of my colleagues who have served as reviewers of this manuscript and previous editions. I, along with my editors, would like to recognize and sincerely thank those people whose suggestions and insights did so much to guide the direction of this fifth edition.

List of Reviewers
The first edition of this book began with a dream. Each new edition is fostered by the excitement that improvements bring, and ends with the satisfaction of knowing that we have produced an innovative textbook that will benefit students beginning their study of nutrition.

Becky Alejandre
American River College

Sara Long Anderson
Southern Illinois University Carbondale

Liz Applegate
University of California Davis

Stokes S. Baker
University of Detroit Mercy

Bobby R. Baldridge
Asbury College

Cindy Beck
The Evergreen State College

Anne K. Black
Austin Peay State University

Barbara A. Brehm
Smith College

Georgia R. Brown
Southern University

Kathleen T. Brown
GMC-Augusta Community College

Judith A. Butkus

John R. Capeheart
University of Houston-Downtown

Sai Chidambaram
Canisius College

Linda S. Crawshaw
Mansfield University

Marie Dunford
Nutrition Consultant

Jeannette Endres
Southern Illinois University-Carbondale

Bernard Frye
University of Texas at Arlington

Ann Garvin
University of Wisconsin, Whitewater

Leonard E. Gerber
University of Rhode Island

Art Gilbert
University of California-Santa Barbara

Jeffrey S. Hampl
Arizona State University

Charlene Harkins
University of Minnesota Duluth

Nancy G. Harris
East Carolina University

Rebecca J. Hobson
College of the Sequoias

Thunder Jalili
University of Utah

Lisa Kersh
Wayland Baptist University

Zaheer Ali Kirmani
Sam Houston State University

Beth Lulinski
Northern Illinois University

Richard H. Machemer, Jr.
St. John Fisher College

Marcia Magnus
Florida International University

Barbara Mayfield
Purdue University

Karen E. McConnell
Pacific Lutheran University

Lola McGourty
Bossier Parish Community College

Janet Tompkins McMahon
Pennsylvania College of Technology

Glen F. McNeil
Fort Hays State University

Alexandria Miller
Northeastern State University

Marilyn Mook
Michigan State University

Cherie Moore
Cuesta College

Pamela Morris
Ozarks Technical Community College

Heather Perdue-Smith
Olivet Nazarene University

Ruth A. Reilly
University of New Hampshire

Lisa Ritchie
Harding University

Melissa Shock
University of Central Arkansas

L. E. Smith
Northwestern Michigan College

LuAnn Soliah
Baylor University

Diana-Marie Spillman
Miami University

Stasinos Stavrianeas
Willamette University

Leeann S. Sticker
Northwestern State University

Sue G. Thacker
Wytheville Community College

Danielle M. Torisky
James Madison University

Pamela S. Vande Voort
Central College

Julie Walton
Calvin College

Dana Wu Wassmer
Cosumnes River College

Kathleen Welch
Cabrillo College

H. Garrison Wilkes
University of Massachusetts-Boston

Marissa A. Winters
Mercer County Community College
Wardlaw Cover

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