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Understanding Nutrition, International Edition, 16th Edition
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Overview
The updated 16th Global Edition of Whitney/Rolfe's bestselling UNDERSTANDING NUTRITION presents the core information of an introductory nutrition course for majors, with active learning that prepares students for their future careers. An overarching goal of the text is to help readers learn to distinguish valid nutrition information from misinformation. In addition to providing accurate information, the text encourages readers to understand the connections between concepts, evaluate the pros and cons of an argument, detect inconsistencies and errors, solve problems, and identify the relevance of information.
- New "How To" feature in Chapter 1 detailing how to Calculate the Acceptable Macronutrient Distribution Range (AMDR) in Grams and in kCalories. Each “How To” feature ends with a "Try It" activity that gives students an opportunity to practice these new lessons.
- NEW GUIDELINES: All text, tables, and figures have been updated to reflect current food labels: the 2020–2025 Dietary Guidelines, Healthy People 2030, 2019 Choose Your Foods, and the 2018 edition of the Physical Activity.
- ADDITION OF METRIC UNITS: The Global Edition has metric units added for markets where the metric system applies.
- UPDATED HIGHLIGHTS: Every chapter is followed by a Highlight that provides an in-depth look at a current, and often controversial, topic that relates to its companion chapter. Each Highlight closes with Critical Thinking Questions to encourage readers to develop a clear, rational, open-minded, and informed understanding based on the evidence presented in the text.
- NEW HIGHLIGHT: Highlight 2 expands its presentation of vegetarian diets and shifts its focus to include the many benefits of plant-based diets.
- THE LATEST RESEARCH: Continuing a tradition of cutting-edge coverage, the 16th Global Edition has been thoroughly revised and updated to reflect current research and emerging trends.
- COMPLETE AND RELEVANT: The new edition begins by introducing the nutrients and thoroughly explaining their work in the body. Later chapters equip students to apply that information to their own and other people's lives—describing the role of foods and nutrients in energy balance, body weight, physical activity, disease prevention, food safety, hunger, and in the overall life cycle.
- EMPHASIS ON KEY CONCEPTS: Chapters open with Chapter Outlines & Learning Objectives to help the reader immediately focus on important concepts. Each learning objective is tied to a section that closes with a Review.
- HANDS-ON PRACTICE: Many chapters include "How To" features that guide readers through problem-solving tasks.
CHAPTER 1
The Basics of Nutrition
1.1 Choosing Foods
1.2 Nutrition: Macronutrients, Micronutrients and Water
1.3 The Science of Nutrition
1.4 Dietary Reference Intakes (DRI)
1.5 Assessing Nutritional Status
1.6 Diet and Health
Highlight 1 > Nutrition Information and Misinformation
CHAPTER 2
Meal Planning for a Healthy Lifestyle
2.1 Meal Planning Principles and Guidelines
2.2 Diet-Planning Guides
2.3 Food Labeling
Highlight 2 > Plant-Based Diets
CHAPTER 3
Food and Nutrient Assimilation
3.1 Food and Nutrient Digestion
3.2 Nutrient Absorption
3.3 The Circulatory Systems
3.4 Health and Regulation of the GI Tract
Highlight 3 > Common Digestive Problems
CHAPTER 4
Sugars, Starches, and Fibers – The Carbohydrates
4.1 Carbohydrates: Breaking Down the Chemistry
4.2 Carbohydrates: Digestion and Absorption
4.3 The Role of Glucose in the Body
4.4 Sugars: Effects on Health and Recommended Intakes
4.5 Starches and Fibres: Sugars: Effects on Health and Recommended Intakes
Highlight 4 > Carbs, kCalories, and Controversies
CHAPTER 5
Triglycerides, Phospholipids, and Sterols – The Lipids
5.1 Fatty Acids and Triglycerides: Breaking Down the Chemistry
5.2 Phospholipids and Sterols: Breaking Down the Chemistry
5.3 Lipids: Digestion, Absorption, and Transport
5.4 The Role of Lipids in the Body
5.5 Saturated Fats, Trans Fats and Cholesterol: Effects on Health and Recommended Intakes
5.6 Monounsaturated and Polyunsaturated Fats: Effects on Health and Recommended Intakes
Highlight 5 > High-Fat Foods—Friend or Foe?
CHAPTER 6
Protein: Amino Acids
6.1 Proteins: Breaking Down the Chemistry
6.2 Proteins: Digestion and Absorption
6.3 The Role of Proteins in the Body
6.4 Protein in Foods
6.5 Protein: Effects on Health and Recommended Intakes
Highlight 6 > Nutritional Genomics
CHAPTER 7
Energy Metabolism
7.1 Chemical Reactions in the Body
7.2 Building Blocks of Energy
7.3 Energy: Excess and Inadequacy
Highlight 7 > Alcohol in the Body
CHAPTER 8
Energy Balance and Body Composition
8.1 Energy: Balancing Intake and Output
8.2 Energy Intake: The kCalories Foods Provide
8.3 Energy Output: The kCalories Expended
8.4 Body Weight and Body Composition
8.5 Body Weight and Body Fat: Associated Health Risks
Highlight 8 > Eating Disorders
CHAPTER 9
Managing Body Weight
9.1 Overweight and Obesity: An Overview
9.2 Causes of Overweight and Obesity
9.3 Overweight and Obesity: Concerns
9.4 Obesity: Aggressive Treatments
9.5 Lifestyle Changes and Strategies
9.6 Underweight
Highlight 9 > The Latest and Greatest Weight-Loss Diet—Again
CHAPTER 10
B Vitamins and Vitamin C – The Water-Soluble Vitamins
10.1 An Overview of the Vitamins
10.2 The B Vitamins
10.3 Vitamin C
Highlight 10 > Vitamin and Mineral Supplements
CHAPTER 11
Vitamins A, D, E, and K – The Fat-Soluble Vitamins
11.1 Vitamin A and Beta-Carotene
11.2 Vitamin D
11.3 Vitamin E
11.4 Vitamin K
Highlight 11 > Antioxidant Nutrients in Disease Prevention
CHAPTER 12
The Major Minerals and Water
12.1 The Role of Water in the Body
12.2 An Overview of the Minerals
12.3 The Major Minerals
Highlight 12 > Osteoporosis and Calcium
CHAPTER 13
The Trace Minerals
13.1 An Overview of the Trace Minerals
13.2 The Trace Minerals
13.3 Contaminant Minerals
Highlight 13 > Phytochemicals and Functional Foods
CHAPTER 14
Fitness: Physical Activity, Nutrients, and Body Adaptations
14.1 An Overview of Fitness
14.2 Energy Systems and Fuels to Support Activity
14.3 Vitamins and Minerals to Support Activity
14.4 Fluids and Electrolytes to Support Activity
14.5 Nutrition for Physically Active People
Highlight 14 > Supplements as Ergogenic Aids
CHAPTER 15
Nutrition Throughout the Life Cycle: Pregnancy and Breastfeeding
15.1 Prepregnancy Nutrition
15.2 Placental and Fetal Development During Pregnancy
15.3 Pregnancy and Maternal Weight
15.4 Nutrition during Pregnancy
15.5 Pregnancy and Nutrition-Related Concerns
15.6 Nutrition while Breastfeeding
Highlight 15 > Fetal Alcohol Syndrome
CHAPTER 16
Nutrition Throughout the Life Cycle: Infants, Children and Adolescents
16.1 Nutrition for Infants
16.2 Nutrition for Children
16.3 Nutrition for Adolescents
Highlight 16 > Childhood Obesity and the Early Development of Chronic Diseases
CHAPTER 17
Nutrition Throughout the Life Cycle: Adults and the Elderly
17.1 Nutrition and Life Expectancy
17.2 The Process of Aging
17.3 Older Adults: Energy and Nutrient Needs
17.4 Older Adults: Nutrition-Related Concerns
17.5 Older Adults – Food Choices and Eating Habits
Highlight 17 > Nutrient-Drug Interactions
CHAPTER 18
The Role of Nutrition in Preventing Disease
18.1 Nutrition and Infectious Diseases
18.2 Nutrition and Chronic Diseases
18.3 Cardiovascular Disease
18.4 Hypertension
18.5 Diabetes
18.6 Cancer
18.7 Nutritional Recommendations for Chronic Diseases
Highlight 18 > Complementary and Alternative Medicine
CHAPTER 19
Food and Water: Possible Concerns and Contaminants
19.1 Unsafe Food Handling and Foodborne Diseases
19.2 Nutritional Adequacy of Foods and Diets
19.3 Environmental Contaminants
19.4 Natural Toxins in Foods
19.5 Pesticides
19.6 Food Additives
19.7 Water Safety and Regulation
Highlight 19 > Food Biotechnology
CHAPTER 20
Hunger and the Environment
20.1 Hunger in the United States
20.2 World Hunger
20.3 Malnutrition
20.4 Food for the World
Highlight 20 > Environmentally Friendly Food Choices
APPENDIX A
Cells, Hormones, and Nerves
APPENDIX B
Basic Chemistry Concepts
APPENDIX C
Biochemical Structures and Pathways
APPENDIX D
Measures of Protein Quality
APPENDIX E
Nutrition Assessment
APPENDIX F
Estimated Energy Needs
APPENDIX G
Choose Your Foods: Food Lists for Diabetes and Weight
Management
APPENDIX H
Aids to Calculation
APPENDIX I
WHO Nutrition Recommendations
The Basics of Nutrition
1.1 Choosing Foods
1.2 Nutrition: Macronutrients, Micronutrients and Water
1.3 The Science of Nutrition
1.4 Dietary Reference Intakes (DRI)
1.5 Assessing Nutritional Status
1.6 Diet and Health
Highlight 1 > Nutrition Information and Misinformation
CHAPTER 2
Meal Planning for a Healthy Lifestyle
2.1 Meal Planning Principles and Guidelines
2.2 Diet-Planning Guides
2.3 Food Labeling
Highlight 2 > Plant-Based Diets
CHAPTER 3
Food and Nutrient Assimilation
3.1 Food and Nutrient Digestion
3.2 Nutrient Absorption
3.3 The Circulatory Systems
3.4 Health and Regulation of the GI Tract
Highlight 3 > Common Digestive Problems
CHAPTER 4
Sugars, Starches, and Fibers – The Carbohydrates
4.1 Carbohydrates: Breaking Down the Chemistry
4.2 Carbohydrates: Digestion and Absorption
4.3 The Role of Glucose in the Body
4.4 Sugars: Effects on Health and Recommended Intakes
4.5 Starches and Fibres: Sugars: Effects on Health and Recommended Intakes
Highlight 4 > Carbs, kCalories, and Controversies
CHAPTER 5
Triglycerides, Phospholipids, and Sterols – The Lipids
5.1 Fatty Acids and Triglycerides: Breaking Down the Chemistry
5.2 Phospholipids and Sterols: Breaking Down the Chemistry
5.3 Lipids: Digestion, Absorption, and Transport
5.4 The Role of Lipids in the Body
5.5 Saturated Fats, Trans Fats and Cholesterol: Effects on Health and Recommended Intakes
5.6 Monounsaturated and Polyunsaturated Fats: Effects on Health and Recommended Intakes
Highlight 5 > High-Fat Foods—Friend or Foe?
CHAPTER 6
Protein: Amino Acids
6.1 Proteins: Breaking Down the Chemistry
6.2 Proteins: Digestion and Absorption
6.3 The Role of Proteins in the Body
6.4 Protein in Foods
6.5 Protein: Effects on Health and Recommended Intakes
Highlight 6 > Nutritional Genomics
CHAPTER 7
Energy Metabolism
7.1 Chemical Reactions in the Body
7.2 Building Blocks of Energy
7.3 Energy: Excess and Inadequacy
Highlight 7 > Alcohol in the Body
CHAPTER 8
Energy Balance and Body Composition
8.1 Energy: Balancing Intake and Output
8.2 Energy Intake: The kCalories Foods Provide
8.3 Energy Output: The kCalories Expended
8.4 Body Weight and Body Composition
8.5 Body Weight and Body Fat: Associated Health Risks
Highlight 8 > Eating Disorders
CHAPTER 9
Managing Body Weight
9.1 Overweight and Obesity: An Overview
9.2 Causes of Overweight and Obesity
9.3 Overweight and Obesity: Concerns
9.4 Obesity: Aggressive Treatments
9.5 Lifestyle Changes and Strategies
9.6 Underweight
Highlight 9 > The Latest and Greatest Weight-Loss Diet—Again
CHAPTER 10
B Vitamins and Vitamin C – The Water-Soluble Vitamins
10.1 An Overview of the Vitamins
10.2 The B Vitamins
10.3 Vitamin C
Highlight 10 > Vitamin and Mineral Supplements
CHAPTER 11
Vitamins A, D, E, and K – The Fat-Soluble Vitamins
11.1 Vitamin A and Beta-Carotene
11.2 Vitamin D
11.3 Vitamin E
11.4 Vitamin K
Highlight 11 > Antioxidant Nutrients in Disease Prevention
CHAPTER 12
The Major Minerals and Water
12.1 The Role of Water in the Body
12.2 An Overview of the Minerals
12.3 The Major Minerals
Highlight 12 > Osteoporosis and Calcium
CHAPTER 13
The Trace Minerals
13.1 An Overview of the Trace Minerals
13.2 The Trace Minerals
13.3 Contaminant Minerals
Highlight 13 > Phytochemicals and Functional Foods
CHAPTER 14
Fitness: Physical Activity, Nutrients, and Body Adaptations
14.1 An Overview of Fitness
14.2 Energy Systems and Fuels to Support Activity
14.3 Vitamins and Minerals to Support Activity
14.4 Fluids and Electrolytes to Support Activity
14.5 Nutrition for Physically Active People
Highlight 14 > Supplements as Ergogenic Aids
CHAPTER 15
Nutrition Throughout the Life Cycle: Pregnancy and Breastfeeding
15.1 Prepregnancy Nutrition
15.2 Placental and Fetal Development During Pregnancy
15.3 Pregnancy and Maternal Weight
15.4 Nutrition during Pregnancy
15.5 Pregnancy and Nutrition-Related Concerns
15.6 Nutrition while Breastfeeding
Highlight 15 > Fetal Alcohol Syndrome
CHAPTER 16
Nutrition Throughout the Life Cycle: Infants, Children and Adolescents
16.1 Nutrition for Infants
16.2 Nutrition for Children
16.3 Nutrition for Adolescents
Highlight 16 > Childhood Obesity and the Early Development of Chronic Diseases
CHAPTER 17
Nutrition Throughout the Life Cycle: Adults and the Elderly
17.1 Nutrition and Life Expectancy
17.2 The Process of Aging
17.3 Older Adults: Energy and Nutrient Needs
17.4 Older Adults: Nutrition-Related Concerns
17.5 Older Adults – Food Choices and Eating Habits
Highlight 17 > Nutrient-Drug Interactions
CHAPTER 18
The Role of Nutrition in Preventing Disease
18.1 Nutrition and Infectious Diseases
18.2 Nutrition and Chronic Diseases
18.3 Cardiovascular Disease
18.4 Hypertension
18.5 Diabetes
18.6 Cancer
18.7 Nutritional Recommendations for Chronic Diseases
Highlight 18 > Complementary and Alternative Medicine
CHAPTER 19
Food and Water: Possible Concerns and Contaminants
19.1 Unsafe Food Handling and Foodborne Diseases
19.2 Nutritional Adequacy of Foods and Diets
19.3 Environmental Contaminants
19.4 Natural Toxins in Foods
19.5 Pesticides
19.6 Food Additives
19.7 Water Safety and Regulation
Highlight 19 > Food Biotechnology
CHAPTER 20
Hunger and the Environment
20.1 Hunger in the United States
20.2 World Hunger
20.3 Malnutrition
20.4 Food for the World
Highlight 20 > Environmentally Friendly Food Choices
APPENDIX A
Cells, Hormones, and Nerves
APPENDIX B
Basic Chemistry Concepts
APPENDIX C
Biochemical Structures and Pathways
APPENDIX D
Measures of Protein Quality
APPENDIX E
Nutrition Assessment
APPENDIX F
Estimated Energy Needs
APPENDIX G
Choose Your Foods: Food Lists for Diabetes and Weight
Management
APPENDIX H
Aids to Calculation
APPENDIX I
WHO Nutrition Recommendations
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