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
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2003 McGraw-Hill Higher Education