Carol Ann Rinzler - Nutrition For Dummies

Nutrition For Dummies®, 7th Edition

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Published simultaneously in Canada

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Library of Congress Control Number: 2021935176

ISBN 978-1-119-72390-5 (pbk); ISBN 978-1-119-72400-1 (ebk); ISBN 978-1-119-72402-5 (ebk)

1 Cover

2 Title Page

3 Copyright

4 Introduction About This Book Foolish Assumptions Icons Used in This Book Beyond the Book Where to Go from Here

5 Part 1: Nutrition 101: The Basic Facts about Nutrition Chapter 1: Nutrition Equals Life: Knowing What to Eat to Get What You Need Discovering the First Principles of Nutrition Protecting the Nutrients in Your Food Knowing Your Nutritional Status Fitting Food into the Medicine Chest Finding Nutrition Facts Chapter 2: Digestion: The 24/7 Food Factory Introducing the Digestive System Digestion: One Step at a Time Chapter 3: How Much Nutrition Do You Need? RDAs: Guidelines for Good Nutrition AIs: The Nutritional Numbers Formerly Known as ESADDIs DRI: The Totally Complete Nutrition Guide Chapter 4: Bigger But Not Better The Obesity Epidemic Observing the Obesity Map Determining How Much You Should Weigh Understanding What the Numbers Really Mean Facing the Numbers When They Don’t Fit Your Body Chapter 5: Calories: Powering Up the Body Counting the Calories in Food Determining How Many Calories You Need Calculating Your Daily Calorie Needs

6 Part 2: The Good Stuff in Your Food Chapter 6: Protein Power Understanding How Your Body Uses Proteins Moving Proteins from Your Dinner Plate to Your Cells Differentiating Dietary Proteins Figuring Out How Much Protein You Need Chapter 7: Facing Facts on Fat and Cholesterol Discovering How Your Body Uses Fats Defining Fatty Acids and Their Relationship to Dietary Fat Focusing on the Fats in Food Considering Cholesterol and You Chapter 8: Carbohydrates: A Complex Story Checking Out Carbohydrates Carbohydrates and Energy: A Biochemical Love Story Finding the Carbohydrates You Need Dietary Fiber: The Non-Nutrient in Carbohydrate Foods Chapter 9: Alcohol: Another Form of Grape and Grain Creating Alcohol Beverages Checking How Much Alcohol Is in That Bottle Following Alcohol through Your Body Understanding How Alcohol Affects Your Health Advice from the Sages: Moderation Chapter 10: Validating Vitamins Understanding What Vitamins Your Body Needs Discovering Where to Get Your Vitamins Too Much or Too Little: Avoiding Two Ways to Go Wrong with Vitamins Acceptable Exceptions: Taking Extra Vitamins as Needed Chapter 11: Making Mineral Magic Getting the Minerals You Need Knowing What’s Too Much and What’s Too Little Figuring Out When You May Need More than the RDA Chapter 12: The Wonder of Water Investigating the Many Ways Your Body Uses Water Maintaining the Right Amount of Water in Your Body Getting the Water You Need Evaluating Electrolytes Dehydration: When the Body Doesn’t Get Enough Water Chapter 13: Added Attractions: Supplements Introducing Dietary Supplements Examining Two Reasons to Use Dietary Supplements Exploring Supplement Safety: An Iffy Proposition Choosing the Most Effective Supplements Getting Nutrients from Food Rather Than Supplements

7 Part 3: Hunger, Health, and Habits Chapter 14: Why You Eat When You Eat Underlining the Difference between Hunger and Appetite Refueling: The Cycle of Hunger and Satiety Responding to Your Environment on a Gut Level Revealing Unhealthy Relationships with Food Chapter 15: Why You Like the Foods You Like Tackling Taste: How Your Brain and Tongue Work Together Determining Deliciousness Changing the Menu: Adapting to Exotic Foods Chapter 16: Building Your New and Improved Healthful Diet Discovering the Dietary Guidelines for Americans Finding What’s New in the 2020–2025 Edition Do the Guidelines Work? Chapter 17: Choosing Wisely with Pyramids, Plates, and Patterns Checking Out Basic Diet Pictures Understanding the Nutrition Facts Label Using Pyramids, Plates, Patterns, and Labels to Choose Healthful Foods Chapter 18: Eating Smart When Eating Out Reading a Restaurant Menu Editing Your Menu Choices Writing Rules for Chain Restaurants Exploring the Healthful Side of Fast Food Managing the Mechanical Menu

8 Part 4: Food Processing Chapter 19: Praising Food Processing Preserving Food: Five Methods of Processing Improving Food’s Appeal and Nutritional Value Faking It: Food Substitutes A Last Word: Follow That Bird Chapter 20: Healthful and Delicious Heat Exploring Different Methods of Cooking Understanding How Cooking Alters Food Picking the Right Cooking Materials Protecting the Nutrients in Cooked Foods Keeping Food Safe by Cooking Chapter 21: How Freezing, Canning, Drying, and Zapping Protect Your Food Cold Comfort: Chilling and Freezing Canned Food: Keeping Out Contaminants Dried Food: No Life without Water Irradiation: A Hot Topic Chapter 22: Better Eating through Chemistry Nature’s Beneficial Chemistry Exploring the Natural and Synthetic Nature of Food Additives Determining the Safety of Food Additives Beyond Additives: Foods Nature Never Made