McGraw-Hill Nutrition Transparencies 2004

1. Leading causes of death, U.S.     (Table 1.2 PERS/Table 1.2 CONT)
2. Two views of carbohydrates    (Fig. 1.1 PERS/Fig. 1.1 CONT)
3. Two views of lipids    (Fig. 1.1 PERS/Fig. 1.1 CONT)
4. Two views of proteins    (Fig. 1.1 PERS/Fig. 1.1 CONT)
5. From question to theory     (Fig. 1.5 PERS)
6. Sources of support for research hypothesis    (Fig. 1.6 PERS/ Fig. 1.6 CONT)
7. Comparison of nutrient density     (Fig. 2.1 PERS/Fig. 2.1 CONT)
8. Dietary Reference Intakes    (Fig. 2.3 PERS)
9. USDA Food Guide Pyramid    (Fig. 2.4 PERS/ Fig. 2.3 CONT)
10. USDA food guide by caloric intake    (Fig. 2.4 PERS/Fig. 2.3 CONT)
11. Nutrition Facts food label (top)     (Fig. 2.6a PERS/Fig. 2.5a CONT)
12. Nutrition Facts food label (bottom)     (Fig. 2.6b PERS/ Fig. 2.5b CONT)
13. Nutrient composition of Exchange System lists    (Table E.1 PERS)
14. Latin American diet pyramid    (Fig. 2.7 PERS/ Fig. 2.6 CONT)
15. Asian diet pyramid    (Fig. 2.8 PERS/ Fig. 2.7 CONT)
16. Mediterranean diet pyramid    (Fig. 2.9 PERS/ Fig. 2.8 CONT)
17. Animal cell    (Fig. C.1 PERS/Fig. 3.2 CONT)
18. Nutrient absorption    (Fig. 3.12 PERS/ Fig. 3.13 CONT)
19. Major organs of the GI tract    (Fig. 3.3 PERS)
20. Process of swallowing    (Fig. 3.5 PERS)
21. Stomach    (Fig. 3.7 PERS)
22. Physiology of GI tract    (Fig. 3.8 PERS)
23. Enzyme action    (Fig. 3.9 PERS/Fig. 3.9 CONT)
24. Small intestine    (Fig. 3.11 PERS/Fig. 3.12 CONT)
25. Small intestine cont’d    (Fig. 3.11 PERS/Fig. 3.12 CONT)
26. Sites of absorption    (Fig. 3.13 PERS)
27. Peristalsis    (Fig. 3.10 PERS)
28. Segmentation    (Fig. 3.10 PERS)
29. Solar energy to human energy    (Fig. 4.1 PERS)
30. ATP as energy source    (Fig. 4.2 PERS)
31. Cellular respiration of glucose    (Fig. 4.3 PERS)
32. Glycolysis    (Fig. 4.4 PERS)
33. Citric acid cycle    (Fig. 4.6 PERS)
34. Pyruvate to acetyl-CoA    (Fig. 4.7 PERS)
35. Energy metabolism    (Fig. 4.8 PERS)
36. Electron transport chain   (Fig. 4.9 PERS)
37. Gluconeogenesis     (Fig. 4.10 PERS)
38. Excess amino groups    (Fig. 4.11 PERS)
39. Cell metabolism    (Fig. 4.12 PERS)
40. Liver    (Fig. 4.13 PERS)
41. Metabolic pathways    (Fig. 4.14 PERS)
42. Glycolysis    (Fig. 4.5 PERS)
43. Monosaccharides    (Fig. 5.1 PERS)
44. Disaccharides   (Fig. 5.2 PERS)
45. Glycogen structure    (Fig. 5.3 PERS)
46. Soluble and insoluble fiber    (Fig. 5.4 PERS/Fig. 4.3 CONT)
47. Carbohydrate digestion and absorption    (Fig. 5.5 PERS/Fig. 4.6 CONT)
48. Absorption of glucose    (Fig. 5.6 PERS)
49. Nutrition facts    (Fig. 5.8 PERS/Fig. 4.8 CONT)
50. Glycemic Index   (Table 5.6 PERS/Table 4.7 CONT)
51. Sources of carbohydrates    (Fig. 4.5 CONT)
52. Blood glucose regulation    (Fig. 5.11 PERS/ Fig. 4.7 CONT)
53. Glucose tolerance test    (Fig. 5.12 PERS/Fig. 4.10 CONT)
54. Four types of fatty acids   (Fig. 6.1 a-d PERS/Fig. 5.1 CONT)
55. Triglyceride, phospholipid, cholesterol    (Fig. 6.1 e-g PERS/ Fig. 5.2 CONT)
56. Prostaglandin, leukotriene    (Fig. 6.1 H-I PERS)
57. Comparison of dietary fats    (Fig. 6.2 PERS)
58. Hidden fat in food label    (Fig. 6.12 PERS/Fig. 5.5 CONT)
59. Esterification    (Fig. 6.3 PERS)
60. Adipose cell    (p. 186 PERS/p. 161 CONT)
61. Emulsification    (Fig. 6.4 PERS)
62. Fat digestion and absorption    (Fig. 6.5 PERS/Fig. 5.6 CONT)
63. Absorption of triglycerides    (Fig. 6.6 PERS)
64. Chylomicron    (Fig. 6.7 PERS)
65. VLDL, LDL, HDL    (Fig. 6.7 PERS)
66. Lipoprotein structure    (Fig. 6.7 PERS/Fig. 5.7 CONT)
67. Lipoprotein interactions    (Fig. 6.8 PERS)
68. Transport of LDL   (Fig. 6.9 PERS)
69. Cis and trans isomers    (Fig. 6.11 PERS/Fig. 5.10 CONT)
70. Sources of fat    (Fig. 5.4 CONT)
71. Heart attack    (Fig. 6.13 PERS/Fig. 5.11 CONT)
72. Transamination    (Fig. 7.1 PERS)
73. Protein synthesis    (Fig. 7.2a PERS)
74. Protein synthesis at ribosome    (Fig. 7.2b PERS)
75. Amino acid metabolism    (Fig. 7.3 PERS/Fig. 6.7 CONT)
76. Levels of protein structure    (Fig. 7.4 PERS/Fig. 6.2 CONT)
77. Protein digestion and absorption    (Fig. 7.6 PERS/Fig. 6.6 CONT)
78. Protein digestion and amino acid absorption    (Fig. 7.7 PERS)
79. Sources of protein    (Fig. 6.4 CONT)
80. Undernutrition   (Fig. 7.11 PERS/Fig. 6.7 CONT)
81. Lactoovovegetarian food guide pyramid    (Fig. 7.12 PERS)
82. Alcoholic beverages    (Table 8.1 PERS/Table 7.1 CONT)
83. Alcohol metabolism    (Fig. 8.2 PERS)
84. Effects of alcohol abuse    (Fig. 8.3 PERS/Fig. 7.2 CONT)
85. Vitamin digestion and absorption    (Fig. 9.1 PERS)
86. Action of vitamin A on target cell    (Fig. 9.2 PERS)
87. Bleaching and regeneration of rhodopsin    (Fig. 9.3 PERS)
88. Vitamin A food sources    (Fig. 8.3 CONT)
89. Vitamin D metabolism   (Fig. 9.6 PERS)
90. Vitamin E and cell membrane    (Fig. 9.9 PERS/Fig. 8.4 CONT)
91. Vitamin E food sources    (Fig. 8.5 CONT)
92. Vitamin K metabolism    (Fig. 9.10 PERS)
93. Enzyme-coenzyme interaction    (Fig. 10.1 PERS/Fig. 8.3 CONT)
94. Coenzyme forms of B-vitamins    (Fig. 10.2 PERS)
95. Thiamin, riboflavin, niacin food sources    (Fig. 8.8 CONT)
96. Vitamin B-6 food sources    (Fig. 8.9 CONT)
97. Megaloblastic anemia    (Fig. 10.5 PERS)
98. Neural tube defects    (Fig. 10.6 PERS/Fig. 8.10 CONT)
99. Folate food sources    (Fig. 8.11 CONT)
100. Absorption of vitamin B-12    (Fig. 10.7 PERS)
101. Vitamin C food sources    (Fig. 8.12 CONT)
102. Cancer deaths    (Fig. 10.11PERS/Fig. 8.14 CONT)
103. Osmosis    (Fig. 11.2 PERS)
104. Sodium and potassium pump cycle    (Fig. 11.3 PERS)
105. Water balance    (Fig. 11.4 PERS/Fig. 9.2 CONT)
106. Renin-angiotension system    (Fig. 11.5 PERS)
107. Minerals in human body    (Fig. 11.7 PERS/Fig. 9.3 CONT)
108. Potassium food sources    (Fig. 9.4 CONT)
109. Cortical and trabecular bone    (Fig. 11.9 and 11.12 PERS/Fig. 9.11 CONT)
110. Release of neurotransmitter    (Fig. 11.10 PERS)
111. Calmodulin system    (Fig. 11.11 PERS)
112. Osteoporosis    (Fig. 11.13 PERS/Fig. 9.10 CONT)
113. Calcium food sources    (Fig. 9.5 CONT)
114. Magnesium food sources    (Fig. 9.6 CONT)
115. Iron absorption and distribution    (Fig. 12.1 PERS)
116. Hemoglobin molecules    (Fig. 12.2 PERS)
117. Iron food sources    (Fig. 9.7 CONT)
118. Goiter    (Fig. 12.7 PERS)
119. Zinc food sources    (Fig. 9.8 CONT)
120. Glutathione peroxidase system    (Fig. 12.5 PERS)
121. Action of thyroid hormones    (Fig. 12.6 PERS)
122. Energy balance model    (Fig. 13.3 PERS/Fig. 10.1 CONT)
123. Bomb calorimeter    (Fig. 13.2 PERS/Fig. 10.2 CONT)
124. Internal/hunger factors     (Fig. 13.5 PERS)
125. External/appetite factors    (Fig. 13.5 PERS)
126. Body shapes and BMI    (p. 465 PERS/ p.348 CONT)
127. Underwater weighing    (Fig. 13.6 PERS/Fig 10.4 CONT)
128. Skinfold measurements    (Fig. 13.8 PERS/ Fig. 10.5 CONT)
129. Height/weight table    (Fig. 13.11 PERS/Fig. 10.7 CONT)
130. Model for behavior change    (Fig. 13.16 PERS/ Fig. 10.12 CONT)
131. PCr concentration in muscles    (Fig. 14.2 PERS)
132. Metabolism and ATP synthesis    (Fig. 14.3 PERS)
133. Fuel use in physical activity    (Fig. 14.4 PERS/ Fig. 11.3 CONT)
134. Heat index    (Fig. 14.5 PERS)
135. Signs of eating disorders    (Fig. 15.4 PERS/Fig. 12.4 CONT)
136. Bulimia cycle    (Fig. 15.6 PERS/Fig. 12.6 CONT)
137. Fetus and placenta    (Fig. 16.1 PERS/ Fig. 13.1 CONT)
138. Fertilization    (Fig. 16.2 PERS)
139. Fetal growth    (Fig. 16.3 PERS/Fig. 13.2 CONT)
140. Weight gain in pregnancy    (Fig. 16.5 PERS/Fig. 13.4 CONT)
141. Recommended weight gain    (Table 16.1 PERS/Table 13.1 CONT)
142. Anatomy of the breast    (Fig. 16.6 PERS/Fig. 13.5 CONT)
143. Let-down reflex    (Fig. 16.7 PERS/Fig. 13.6 CONT)
144. Fetal alcohol syndrome    (Fig. 16.8 PERS/ Fig. 13.7 CONT)
145. Average gains in weight     (Fig. 17.1a PERS)
146. Average additions to height    (Fig. 17.1b PERS)
147. Length-for-age & weight-for-age    (Fig. 17.2a PERS/Fig. 14.1a CONT)
148. BMI-for-age percentiles    (Fig. 17.2b PERS/Fig. 14.1b CONT)
149. Nutrient needs by age category    (Fig. 17.3 PERS)
150. Food pyramid for young children    (Fig. 17.6 PERS/Fig. 14.4 CONT)
151. Compression of morbidity    (Fig. 18.1 PERS)
152. Declines in physiological function    (Fig. 18.2 PERS/Fig. 15.2 CONT)
153. Food pyramid for older adults    (p. 665 PERS/Fig. 15.4 CONT)
154. Effects of temperature on microbes    (Fig. 19.2 PERS/ Fig. 16.1 CONT)
155. Downward spiral of poverty    (Fig. 20.2 PERS)
156. Transfer of DNA    (Fig. 20.5 PERS)
157. Liquid oils to solid fats    (Fig. 6.10 PERS/Fig. 5.9 CONT)
158. Food group vitamin sources    (Fig. 8.13 CONT)
159. Metabolic pathways, vitamins essential    (Fig. 8.7 CONT)
160. Physical activity pyramid    (Fig. 11.1 CONT)
161. Prenatal and infant life    (Fig. 3.1 LC)
162. Placenta    (Fig. 3.7 LC)
163. Low birth-weight /fetal death ratio    (Fig. 4.3 LC)
164. Growth in stature/growth velocities    (Fig. 11.1 LC)
165. Events at puberty    (Fig. 11.2 LC)
166. Overweight screening at adolescence    (Fig. 12.6 LC)
167. Food guide pyramid 50+    (Fig. 14.4 LC)
168. Physical activity pyramid    (Fig. 1.2 W)
169. Health problems due to poor diet    (Fig. 1.4 W)
170. Nutrient intake and health status    (Fig. 2.1 W)
171. Nutrient density comparison    (Fig. 2.5 W)
172. Energy conversion    (Fig. 3.1 W)
173. Calorie as a measure of energy    (Fig. 3.5 W)
174. ATP formation    (Fig. 3.6 W)
175. ATP stores in muscle    (Fig. 3.7 W)
176. PCr stores in muscle    (Fig. 3.8 W)
177. Lactic acid energy system    (Fig. 3.9 W)
178. Oxygen energy system    (Fig. 3.11 W)
179. Three energy systems    (Fig. 3.12 W)
180. VO2 max and steady-state threshold    (Fig. 3.14 W)
181. Daily energy expenditure    (Fig. 3.17 W)
182. Villus and nutrient absorption    (Fig. 4.5 W)
183. Fates of blood glucose    (Fig. 4.6 W)
184. Gluconeogenesis     (Fig. 4.8 W)
185. Metabolism relationships    (Fig. 4.9 W)
186. Blood alcohol content effects    (Table 4.11 W)
187. Absorption of lipids    (Fig. 5.7 W)
188. Average diet v. NCEP diet    (Fig. 5.15 W)
189. Glucose-alanine cycle    (Fig. 6.6 W)
190. Vitamins and sports performance    (Fig. 7.3 W)
191. Calcium balance in an adult    (Fig. 8.1 W)
192. Iron metabolism    (Fig. 8.4 W)
193. Body-water compartments    (Fig. 9.1 W)
194. Osmosis and tonicity    (Fig. 9.2 W)
195. Body temperature control    (Fig. 9.6 W)
196. Body weight control mechanisms    (Fig. 10.5 W)
197. Food exchanges    (Fig. 11.4 W)
198. Energy expenditure relationships    (Fig. 11.10 W)
199. Muscle structure    (Fig. 12.13 W)
200. Krebs cycle    (Fig. H.2 W)
201. Nutrients in human body & foods    (Fig. 1.2 PERS/Fig 1.2 CONT)
202. Energy sources for body functions    (p.11 PERS/p. 11 CONT)
203. Metric examples    (p. 13 CONT)
204. Influences on food behavior    (Fig. 1.4 PERS/Fig. 1.4 CONT)
205. Scientific method    (Fig. 1.5 CONT)
206. Food Guide Pyramid serving sizes    (Fig. 2.5 PERS/Fig. 2.4 CONT)
207. Dietary Guidelines logo    (p.60 PERS/p. 52 CONT)
208. Organization of human body    (Fig. 3.1 PERS/Fig. 3.1 CONT)
209. Cell membrane    (Fig. C.1 PERS/Fig. 3.2 CONT)
210. Family tree    (Fig. 1.7 PERS/Fig. 3.3 CONT)
211. Organ systems involved in nutrition    (Fig. 3.2 PERS/Fig. 3.4 CONT)
212. Physiology of the GI tract    (Fig. 3.8 CONT)
213. Intestinal tract    (Fig. 3.11 CONT)
214. Absorption along GI tract    (Fig. 3.14 CONT)
215. Normal cells (a); Iron-deficient cells (b)     (Fig. 12.3 PERS)
216. Dietary Reference Intake standards    (p. 47 PERS)
217. Protein synthesis simplified    (Fig. 6.1 CONT)
218. Nutrient supplement label    (Fig. 9.11 PERS/Fig. 8.6 CONT)
219. Blood alcohol concentration    (Fig. 8.1 PERS/Fig. 7.1 CONT)
220. Female athlete triad    (Fig. 15.8 PERS/Fig. 12.8 CONT)
221. Homocysteine metabolism    (Fig. 10.8 PERS)
222. Cancer cell development    (Fig. 10.12 PERS/Fig. 8.15 CONT)
223. Effects of dehydration    (Fig. 11.6 PERS)
224. DASH pyramid    (Fig. 11.14 PERS/p.307 CONT)
225. Infant food label    (Fig. 17.4 PERS/Fig. 14.2 CONT)