Understanding Nutrition

ISBN-10: 0534622267

ISBN-13: 9780534622268

Edition: 10th 2005

Authors: Eleanor Noss Whitney, Sharon Rady Rolfes

List price: $137.95
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This best-selling introductory nutrition text in colleges and universities has been used by more than one million students! UNDERSTANDING NUTRITION provides accurate, reliable information through its clear writing, dynamic visuals, and integrated study aids, all of which engage and teach students the basic concepts and applications of nutrition. This comprehensive text includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text, as well as the authors' approachable style, help to make complex topics easily understandable for students. From its stunningly restyled and refined art program to the market-leading resources that accompany this text, UNDERSTANDING NUTRITION connects with its readers and continues to set the standards for texts used in the course.
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Book details

List price: $137.95
Edition: 10th
Copyright year: 2005
Publisher: Wadsworth
Publication date: 5/25/2004
Binding: Hardcover
Pages: 960
Size: 9.25" wide x 11.00" long x 1.50" tall
Weight: 5.192
Language: English

Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004).

Sharon Rady Rolfes is a registered dietician nutritionist and a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION. In addition to writing, she serves as a consultant for various educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, Ms. Rady Rolfes received her MS in nutrition and food science from Florida State University.

An Overview of Nutritionp. 1
Food Choicesp. 2
The Nutrientsp. 4
The Science of Nutritionp. 9
Dietary Reference Intakesp. 12
Nutrition Assessmentp. 15
Diet and Healthp. 19
Planning a Healthy Dietp. 32
Principles and Guidelinesp. 33
Diet-Planning Guidesp. 35
Food Labelsp. 50
Digestion, Absorption, and Transportp. 64
Digestionp. 65
Absorptionp. 72
The Circulatory Systemsp. 77
Regulation of Digestion and Absorptionp. 80
The Carbohydrates: Sugars, Starches, and Fibersp. 92
The Chemist's View of Carbohydratesp. 93
The Simple Carbohydratesp. 94
The Complex Carbohydratesp. 97
Digestion and Absorption of Carbohydratesp. 100
Glucose in the Bodyp. 105
Health Effects and Recommended Intakes of Sugarsp. 110
Health Effects and Recommended Intakes of Starch and Fibersp. 114
The Lipids: Triglycerides, Phospholipids, and Sterolsp. 129
The Chemist's View of Fatty Acids and Triglyceridesp. 130
The Chemist's View of Phospholipids and Sterolsp. 136
Digestion, Absorption, and Transport of Lipidsp. 138
Lipids in the Bodyp. 143
Health Effects and Recommended Intakes of Lipidsp. 148
Protein: Amino Acidsp. 167
The Chemist's View of Proteinsp. 168
Digestion and Absorption of Proteinp. 171
Proteins in the Bodyp. 173
Protein in Foodsp. 181
Health Effects and Recommended Intakes of Proteinp. 184
Metabolism: Transformations and Interactionsp. 203
Chemical Reactions in the Bodyp. 204
Breaking Down Nutrients for Energyp. 208
The Body's Energy Budgetp. 221
Energy Balance and Body Compositionp. 240
Energy Balancep. 241
Energy In: The kCalories Foods Providep. 242
Energy Out: The kCalories the Body Spendsp. 245
Body Weight, Body Composition, and Healthp. 249
Weight Management: Overweight and Underweightp. 268
Overweightp. 269
Causes of Obesityp. 271
Controversies in Obesity Treatmentp. 276
Aggressive Treatments of Obesityp. 278
Reasonable Treatments of Obesityp. 281
Underweightp. 288
The Water-Soluble Vitamins: B Vitamins and Vitamin Cp. 306
The Vitamins--An Overviewp. 307
The B Vitamins--As Individualsp. 310
The B Vitamins--In Concertp. 332
Vitamin Cp. 335
The Fat-Soluble Vitamins: A, D, E, and Kp. 354
Vitamin A and Beta-Carotenep. 355
Vitamin Dp. 363
Vitamin Ep. 368
Vitamin Kp. 370
The Fat-Soluble Vitamins--In Summaryp. 372
Water and the Major Mineralsp. 386
Water and the Body Fluidsp. 387
The Minerals--An Overviewp. 396
Sodiump. 397
Chloridep. 400
Potassiump. 401
Calciump. 403
Phosphorusp. 409
Magnesiump. 411
Sulfurp. 413
The Trace Mineralsp. 428
The Trace Minerals--An Overviewp. 429
Ironp. 430
Zincp. 439
Iodinep. 443
Seleniump. 446
Copperp. 447
Manganesep. 448
Fluoridep. 448
Chromiump. 449
Molybdenump. 450
Other Trace Mineralsp. 450
Contaminant Mineralsp. 451
Closing Thoughts on the Nutrientsp. 451
Fitness: Physical Activity, Nutrients, and Body Adaptationsp. 463
Fitnessp. 464
Energy Systems, Fuels, and Nutrients to Support Activityp. 471
Diets for Physically Active Peoplep. 484
Life Cycle Nutrition: Pregnancy and Lactationp. 499
Growth and Development during Pregnancyp. 500
Maternal Weightp. 504
Nutrition during Pregnancyp. 508
High-Risk Pregnanciesp. 514
Nutrition during Lactationp. 520
Life Cycle Nutrition: Infancy, Childhood, and Adolescencep. 534
Nutrition during Infancyp. 535
Nutrition during Childhoodp. 545
Nutrition during Adolescencep. 560
Life Cycle Nutrition: Adulthood and the Later Yearsp. 576
Nutrition and Longevityp. 577
The Aging Processp. 580
Energy and Nutrient Needs of Older Adultsp. 582
Nutrition-Related Concerns of Older Adultsp. 586
Food Choices and Eating Habits of Older Adultsp. 589
Diet and Healthp. 602
Nutrition and Chronic Diseasesp. 603
Heart Disease and Strokesp. 605
Hypertensionp. 612
Cancerp. 615
Diabetes Mellitusp. 619
Recommendations for Chronic Diseasesp. 624
Nutrition and Infectious Diseasesp. 626
Human Immunodeficiency Virus (HIV) Infection and Acquired Immune Deficiency Syndrome (AIDS)p. 628
Consumer Concerns about Foods and Waterp. 644
Food-Borne Illnessesp. 645
Nutritional Adequacy of Foods and Dietsp. 653
Environmental Contaminantsp. 654
Natural Toxicants in Foodsp. 657
Pesticidesp. 657
Food Additivesp. 661
Consumer Concerns about Waterp. 666
Hunger and Global Environmental Problemsp. 677
Hunger in the United Statesp. 678
World Hungerp. 681
Poverty and Overpopulationp. 682
Environmental Degradation and Hungerp. 683
Solutionsp. 685
Cells, Hormones, and Nervesp. 2
Basic Chemistry Concepts
Biochemical Structures and Pathways
Measures of Protein Quality
Nutrition Assessmentp. 1
Nutrition Resourcesp. 1
United States: Exchange Lists
Table of Food Composition
Who: Nutrition Recommendations Canada: Choice System and Guidelines
Glossaryp. 1
Indexp. 1
Aids to Calculation
Dietary Reference Intakes
Daily Values for Food Labels
Glossary of Nutrient Measures
Body Mass Index
Table of Contents provided by Syndetics. All Rights Reserved.
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