,Helping students navigate
nutrition’s tougH topics
for a deeper understanding
, Mapping tough concepts
with a Clear Learning Path
1 The Science of summary
The DRIs include the Estimated Average
Summary 37
Nutrition: Linking
Scan to hear an MP3 Chapter Review Requirement, the Recommended Dietary
in MasteringNutrition. Allowance, the Adequate Intake, the Tolerable
Upper Intake Level, the Estimated Energy
Food, Function, and
Requirement, and the Acceptable Macronutrient
LO 1 Nutrition is the scientific study of food and how Distribution Range.
food nourishes the body and influences health.
Early nutrition research focused on identifying, LO 5 To assess nutritional status, healthcare providers
Health preventing, and treating nutrient-deficiency conduct a physical examination, including
diseases. As the Western diet improved, obesity objective measures of vital signs, lab values, and
and its associated chronic diseases became an height and weight, as well as a health-history
TesT important subject for nutrition research. In the
late 20th century, nutrigenomics emerged as a
questionnaire.
A variety of dietary intake tools may also be
Yourself new field of nutrition research. used, including diet histories, 24-hour recalls,
Learning Outcomes LO 2 Nutrition is an important component of wellness.
food-frequency questionnaires, and diet records.
After studying this chapter, you should be able to: True or False? Healthful nutrition plays a critical role in LO 6 Malnutrition occurs when a person’s nutritional
eliminating deficiency disease and can help status is out of balance.
1 A Calorie is a measure of reduce our risks for various chronic diseases.
Define the term nutrition and describe the history of nutrition Undernutrition occurs when someone consumes
the amount of fat in a Healthy People 2020 is a national health promotion
science, pp. 4–6. too little energy or nutrients, and overnutrition
food. T or F and disease prevention plan that identifies goals occurs when too much energy or too much of a
Discuss why nutrition is important to health, pp. 6–9. we hope to reach as a nation by 2020. Its four given nutrient is consumed over time. A primary
2 Proteins are not a primary
overarching goals are to (1) attain high-quality, nutrient deficiency occurs when a person does not
Identify the six classes of nutrients essential for health and describe their source of energy for our longer lives free of preventable disease, disability,
consume enough
functions, pp. 9–15. body. T or F injury, and premature death; (2) achieve health
of a given nutrient in the diet. A secondary nutrient deficiency
equity, eliminate disparities, and improve the occurs when a person cannot absorb enough of a nutrient,
Distinguish among the six types of Dietary Reference Intakes for 3 All vitamins must be health of all groups; (3) create social and physical
nutrients, pp. 15–18. when too much of a nutrient is excreted, or when a nutrient is
consumed daily to support environments that promote good health for all; and
not efficiently utilized.
optimal health. T or F (4) promote quality of life, healthy development,
Describe the tools nutritional professionals and other healthcare providers and healthy behaviors across all life stages. It LO 7 The steps in the scientific method are
use for gathering data related to an individual’s nutritional status and diet, 4 The Recommended includes dozens of objectives related to nutrition observing a phenomenon, (2) creating a
pp. 18–21. Dietary Allowance is and weight status and physical activity. hypothesis, (3) designing and conducting an
the maximum amount experiment, and (4) collecting and analyzing data
Explain how nutrition professionals classify malnutrition, pp. 21–22. LO 3 Nutrients are chemicals found in food that are that support or refute the hypothesis.
of nutrient that people critical to human growth and function.
Discuss the four steps of the scientific method, pp. 22–26. should consume to A hypothesis that is supported after repeated
36 Chapter 1 The Science of Nutrition: Linking Food, Function, and Health The six essential nutrients found in the foods
support normal body we eat are carbohydrates, lipids, proteins, and water, experiments may be called a theory.
Compare and contrast the various types of research studies used in
establishing nutrition guidelines, pp. 26–27. functions. T or F which are known as the macronutrients; and vita- 8 Studies involving animals provide preliminary
Cons umers will pr obabl y firs t enc ounter nutrigenomics i n • In what other ways c oul d nutrigenomics c hang e the LO
mins and minerals, which are micronutrients.
5 diagnostic Results fromtesting.observationalInthisprocess,a blood or tissue sample of landscape of healthcare in America? information that assists scientists in designing
Describe various approaches you can use to evaluate the truth and
DNAstudieswillbedogenetically notindicateanalyzed to determine how food and Carbohydrates are composed of carbon, hydrogen, human studies. Human studies include
reliability of media reports, websites, and other sources of nutrition
information, pp. 28–30.
food supplements interact with that individual’s genes and how a References and oxygen. They are the primary energy source epidemiological studies such as observational and
cause and effect. T or F for the human body , particularly for the brain.
case-control studies, and experimental clinical
change in diet might affect those interactions. Genetic counseling 1. Waterland, R. A., and R. l. Jirtle. 2003. Transposable
List at least four sources of reliable and accurate nutrition information and will be required to help consumers understand the meaning and Lipids provide us with fat-soluble vitamins and trials. A double-blind, placebo-controlled study is
Test Yourself answers are located in
state why they are trustworthy, pp. 30–33. recommendations sugges ted by their genetic profile.
elements: targets for early nutriti onal effects on epigenetic
essential fatty acids in addition to storing large
considered the most trustworthy form of clinical
the Study Plan. gene reg ulati on. M ol. C ell. Biol. 23(15):5293–5300.
Sec ond, c onsumers may begin to s ee s peci alized foods quantities of energy .
trial.
2. Keij er, J., F. P. H oevenaars, A. Nieuwenhuiz en, and E. M.
promoted for specific conditions. For example, consumers
van Sc hothors t. 2014. N utrigenomic s of body weight
Proteins can provide energy if needed, but they
LO 9 When evaluating media reports, consider who is
currently can choose certain foods if they want to lower their regulati on: a r ationale for car eful dis sec tion of i ndi vidual
are not a primary fuel source. Proteins support
reporting the information, who conducted and paid
Go to www.mast ring utrition tissue grow th, repair, and maintenance.
chol esterol or enhance their bone health. M ore such foods will
.pearson.com (or www
contributors. N utrients 6( 10):4531–4551. doi: 10.3390/
for the research, whether the research was
likel y be devel oped, and food pac kages might even be c oded nu6104531. Vitamins are organic compounds that assist with published in a reputable journal, whether the
.pearsonmylabaforcertaingeneticdmasteringprofiles. 3. Khalil, C. A. 2014. The emerging the regulation roleofepigenetics ofbody processes. researchers have a conflict of interest, and whether
.com) for chapter quizzes, pre-tests, in cardiovascular disease. TherMinerals.Adv.Chronicareinorganic .Dis. elements that are not
We may be dec ades away fr om a “pers onalized diet,” but it involves testimonials or makes claims that
interactiveonethingactivities,isclear rightandmore!now: nutrigenomics is showing us the 5(4):178–187. changed by digestion or other metabolic processes. sound too good to be true. Quackery is the
importance of nutrition and environmental factors in preserving 4. Ohlhorst, S. D., R. Russell, D. Bier, D. M. Klurfeld, Z. li, J. R.
promotion of an unproven remedy, usually by
Water is critical to surv ival and sup ports n umerous
our health. In doing so, nutrigenomics is changing not only the Mein …, and E. Konopka. 2013. N utriti on res earch to
someone unlicensed and untrained, for financial
way we look at food but also the science3
body functions, including f luid ba lance, the conduc-
of nutrition itself. affect food and a healthy lifes pan. Adv . N utr. 4(5):579–584.
gain.
tion of nervous impulses, and muscle contractio n.
5. Neeha, V. S., and P. Kinth. 2013. Nutrigenomics research: a
critical Thinking Questions review. J. Food Sci. LO Tec 4 hnol. 50(3):415TheDietary–428Reference . Intakes (DRIs) are LO 10 Potentially good sources of reliable nutrition
6. National Human Genome Resrearchference Institutestandards.2014for. nutrient intakes for information include registered dietitians,
• Will nutrigenomics advance preventive medicine and reduce National DNA Day. Updated Marc healthy,2014 people . in the United States and Canada. licensed dietitians, and individuals who hold an
our rate of obesity and other chronic diseases? https://www.genome.gov/26525485. Accessed advanced degree in nutrition. Medical
• If so, will it lower healthcare costs? March 14, 2015. professionals such as physicians, osteopaths, and
registered nurses have variable levels of training
in nutrition.
The Centers for Disease Control and Prevention
(CDC) is the leading federal agency that protects
the health and safety of Americans.
UPDATED! Study Plan STUDY PLAN
Customize your study plan—and master your nutrition!—
tied to Learning Outcomes in the Study Plan of MasteringNutrition.
TesT | AnSwerS
Yourself
all chapters, including in depth chapters, now include F A Calorie is a measure of the energy in a food. More precisely, a kilocalorie is the amount of heat
required to raise the temperature of 1 kilogram of water by
1 degree Celsius.
numbered learning outcomes that link to the end-of- T Carbohydrates and lipids are the primary energy sources for the body.
F Most water-soluble vitamins need to be consumed daily. However, we can consume foods that contain
fat-soluble vitamins less frequently because our body can store these vitamins.
chapter study plan. Within the study plan, each F The rDA is the average daily nutrient intake level that meets the nutrient requirements of 97% to
98% of healthy individuals in a particular life stage and gender group.
summary point and review question is tied to a learning T observational studies indicate relationships between nutrition and factors such as disease, but they
do not indicate cause and effect.
outcome, helping students to identify areas that they
need to review. these study plans are further enhanced
with activities within Masteringnutrition.
16 Food Equity,
UPDATED!
Sustainability,
and Quality: The Food Equity, Sustainability,
Challenge of
“Good” Food TesT
Yourself
and Quality chapter
True or False?
Learning Outcomes Because of insufficient
money or other resources,
recognizing new research and emerging
After studying this chapter, you should be able to: people in more than 5% of
U.S. households go without
Compare and contrast levels of food insecurity globally and in the United
States, pp. 628–630.
food. T or F
A person can be both obese
topics, the chapter formerly titled global
and undernourished. T or F
Discuss several ways in which human behavior contributes to food
insecurity, pp. 630–632.
Explain what climate change is and how it is affecting the world’s food
In the United States, as
compared to workers in
other industries, a farm
Hunger has been recast to cover food
supply, pp. 632–633. worker has nearly twice the
risk of dying from an on-the-
Describe the health and societal problems associated with
undernourishment, pp. 633–635.
job injury. T or F
More than half of cash
revenues for all U.S. farmers
security, equity, and the environment,
Explain how obesity can result from limited access to nourishing food, pp.
635–638. come from just two crops,
Identify inequities in agricultural and food-service labor, and their effects
on workers and the consumers they serve, pp. 638–639.
corn and soybeans. T or F
Methane, a greenhouse gas
emitted during livestock
giving it a timely new approach. in
production, has nearly
Discuss the effects of industrial agriculture on food security and the
environment, pp. 639–641.
Explain how the food industry has influenced the quality and diversity of our
double the atmospheric
warming effect of carbon
dioxide. T or F
addition, the chapter now follows the
food supply, p. 641. Test Yourself answers are located in
Discuss international, governmental, philanthropic, corporate, and local
initiatives aimed at increasing the world’s supply of and access to “good”
food, pp. 642–644.
the Study Plan.
food safety chapter, with the text then
Go online for chapter quizzes,
Identify several steps you can take to promote production of and access
to “good” food, pp. 645–646.
pre-tests, interactive activities, and
more!
ending with the three lifecycle chapters.
627
, focus figure 3.3 | Digestion Overview meal focus figure 6.16 | Maximizing Healthy Protein Intake
The digestive system consists of the organs of the
gastrointestinal (GI) tract and associated accessory
a day of meals
organs. The processing of food in the GI tract involves
ingestion, mechanical digestion, chemical digestion,
propulsion, absorption, and elimination.
about 3552, calories (kcal)
about 1847, calories (kcal)
ORGANS OF THE GI TRACT ACCESSORY ORGANS 2 poached eggs
BREAKFAST
2 slices Canadian bacon
2 slices whole-wheat toast
MOUTH with 1 tbsp. butter
Ingestion Food enters the GI tract via the mouth. 8 . oz skim milk
Mechanical digestion Mastication tears, shreds, and 2 fried eggs
mixes food with saliva. 3 slices bacon, fried
Chemical digestion Salivary amylase and lingual lipase
SALIVARY GLANDS 2 slices of white toast with
Produce saliva, a mixture of 1 tbsp. of butter
begin the digestion of carbohydrates and lipids.
water, mucus, enzymes, and 8 . oz whole milk
other chemicals.
PHARYNX AND ESOPHAGUS
Propulsion Swallowing and peristalsis move
2 slices pepperoni pizza
food from mouth to stomach.
(14” pizza, hand-tossed crust) ½ llet broiled salmon
1 medium banana Spinach salad:
2 cups fresh spinach
STOMACH LIVER ½ cup raw carrots, sliced 3
Mechanical digestion Mixes and churns
food with gastric juice into a liquid called
chyme.
Produces bile to digest fats.
24 . oz cola beverage LUNCH cherry tomatoes
1 tbsp. chopped green
onions ¼ cup kidney beans
Chemical digestion Pepsin begins digestion 2 tbsp. fat-free Caesar dressing
of proteins, and gastric lipase continues to
1 medium banana
break lipids apart.
24 . oz iced tea
Absorption A few fat-soluble substances are GALLBLADDER
absorbed through the stomach wall.
Stores bile before release into
the small intestine through the
bile duct.
SMALL INTESTINE
½ chicken breast,
Mechanical Digestion and Propulsion roasted without skin
PANCREAS
DINNER
Segmentation mixes chyme with digestive 1 cup mashed potatoes with
juices; peristaltic waves move it along Produces digestive ¼ cup gravy
tract. enzymes and bicarbonate, 1 cup steamed broccoli
Chemical digestion Digestive enzymes which are released into the
Fried chicken, 1 drumstick 24 . oz ice water with slice
from pancreas and brush border digest small intestine via the
and 1 breast (with skin) of lemon
most classes of nutrients. pancreatic duct.
1 cup mashed potatoes with 1 cup fresh blueberries with
Absorption Nutrients are absorbed ¼ cup gravy 2 tbsp. whipped cream
into blood and lymph through ½ cup yellow sweet
enterocytes. corn 8 . oz whole milk
1 slice chocolate cake
with chocolate frosting
(1/12 of cake)
LARGE INTESTINE
Chemical digestion Some remaining
food residues are digested by bacteria.
Absorption Reabsorbs salts, water, and
nutrient analysis nutrient analysis
vitamins. 3,552 kcal 1,847 kcal
Propulsion Compacts waste into feces and 40.4% of energy from carbohydrates 46% of energy from carbohydrates
propels it toward the rectum. Saves
43.2% of energy from fat 28.7% of energy from fat
16.3% of energy from saturated fat 1,705 11% of energy from saturated fat
16.4% of energy from protein calories! 25.3% of energy from protein
RECTUM 18.2 grams of dietary fiber 26.5 grams of dietary fiber
Elimination Temporarily stores feces before 6,246 milligrams of sodium 3,280 milligrams of sodium
voluntary release through the anus.
UPDATED! Additional Focus Figures Meal Focus Figures
new Focus Figures on tough topics have been added, students get a visual comparison of possible meal
including the scientific method, vitamin d and calcium choices, ranging from high- and low-density meals
regulation, and hormonal control of appetite. these to meals high in refined carbohydrates vs fiber-
colorful full-page figures teach key concepts in nutrition rich meals. each figure offers an easy-to-
through bold, clear and detailed visual presentations. understand comparison of the key nutrients for
these dynamic figures also have corresponding that topic as well as clear images of the foods
coaching activities in Mastering nutrition. being assessed. new coaching activities
complement each figure in Masteringnutrition.
Focus Figures include introductory text that explains
how the figure is central to concepts that students
will cover throughout the text.
students get clear directions via text and stepped-
out art that guide the eye through complex
processes, breaking them down into manageable
pieces that are easy to teach and understand.
Focus Figures provide dynamic illustrations—
often paired with photographs—that make
topics come alive.
Full-page format enables micro-to-macro
levels of explanation for complex topics.
nutrition’s tougH topics
for a deeper understanding
, Mapping tough concepts
with a Clear Learning Path
1 The Science of summary
The DRIs include the Estimated Average
Summary 37
Nutrition: Linking
Scan to hear an MP3 Chapter Review Requirement, the Recommended Dietary
in MasteringNutrition. Allowance, the Adequate Intake, the Tolerable
Upper Intake Level, the Estimated Energy
Food, Function, and
Requirement, and the Acceptable Macronutrient
LO 1 Nutrition is the scientific study of food and how Distribution Range.
food nourishes the body and influences health.
Early nutrition research focused on identifying, LO 5 To assess nutritional status, healthcare providers
Health preventing, and treating nutrient-deficiency conduct a physical examination, including
diseases. As the Western diet improved, obesity objective measures of vital signs, lab values, and
and its associated chronic diseases became an height and weight, as well as a health-history
TesT important subject for nutrition research. In the
late 20th century, nutrigenomics emerged as a
questionnaire.
A variety of dietary intake tools may also be
Yourself new field of nutrition research. used, including diet histories, 24-hour recalls,
Learning Outcomes LO 2 Nutrition is an important component of wellness.
food-frequency questionnaires, and diet records.
After studying this chapter, you should be able to: True or False? Healthful nutrition plays a critical role in LO 6 Malnutrition occurs when a person’s nutritional
eliminating deficiency disease and can help status is out of balance.
1 A Calorie is a measure of reduce our risks for various chronic diseases.
Define the term nutrition and describe the history of nutrition Undernutrition occurs when someone consumes
the amount of fat in a Healthy People 2020 is a national health promotion
science, pp. 4–6. too little energy or nutrients, and overnutrition
food. T or F and disease prevention plan that identifies goals occurs when too much energy or too much of a
Discuss why nutrition is important to health, pp. 6–9. we hope to reach as a nation by 2020. Its four given nutrient is consumed over time. A primary
2 Proteins are not a primary
overarching goals are to (1) attain high-quality, nutrient deficiency occurs when a person does not
Identify the six classes of nutrients essential for health and describe their source of energy for our longer lives free of preventable disease, disability,
consume enough
functions, pp. 9–15. body. T or F injury, and premature death; (2) achieve health
of a given nutrient in the diet. A secondary nutrient deficiency
equity, eliminate disparities, and improve the occurs when a person cannot absorb enough of a nutrient,
Distinguish among the six types of Dietary Reference Intakes for 3 All vitamins must be health of all groups; (3) create social and physical
nutrients, pp. 15–18. when too much of a nutrient is excreted, or when a nutrient is
consumed daily to support environments that promote good health for all; and
not efficiently utilized.
optimal health. T or F (4) promote quality of life, healthy development,
Describe the tools nutritional professionals and other healthcare providers and healthy behaviors across all life stages. It LO 7 The steps in the scientific method are
use for gathering data related to an individual’s nutritional status and diet, 4 The Recommended includes dozens of objectives related to nutrition observing a phenomenon, (2) creating a
pp. 18–21. Dietary Allowance is and weight status and physical activity. hypothesis, (3) designing and conducting an
the maximum amount experiment, and (4) collecting and analyzing data
Explain how nutrition professionals classify malnutrition, pp. 21–22. LO 3 Nutrients are chemicals found in food that are that support or refute the hypothesis.
of nutrient that people critical to human growth and function.
Discuss the four steps of the scientific method, pp. 22–26. should consume to A hypothesis that is supported after repeated
36 Chapter 1 The Science of Nutrition: Linking Food, Function, and Health The six essential nutrients found in the foods
support normal body we eat are carbohydrates, lipids, proteins, and water, experiments may be called a theory.
Compare and contrast the various types of research studies used in
establishing nutrition guidelines, pp. 26–27. functions. T or F which are known as the macronutrients; and vita- 8 Studies involving animals provide preliminary
Cons umers will pr obabl y firs t enc ounter nutrigenomics i n • In what other ways c oul d nutrigenomics c hang e the LO
mins and minerals, which are micronutrients.
5 diagnostic Results fromtesting.observationalInthisprocess,a blood or tissue sample of landscape of healthcare in America? information that assists scientists in designing
Describe various approaches you can use to evaluate the truth and
DNAstudieswillbedogenetically notindicateanalyzed to determine how food and Carbohydrates are composed of carbon, hydrogen, human studies. Human studies include
reliability of media reports, websites, and other sources of nutrition
information, pp. 28–30.
food supplements interact with that individual’s genes and how a References and oxygen. They are the primary energy source epidemiological studies such as observational and
cause and effect. T or F for the human body , particularly for the brain.
case-control studies, and experimental clinical
change in diet might affect those interactions. Genetic counseling 1. Waterland, R. A., and R. l. Jirtle. 2003. Transposable
List at least four sources of reliable and accurate nutrition information and will be required to help consumers understand the meaning and Lipids provide us with fat-soluble vitamins and trials. A double-blind, placebo-controlled study is
Test Yourself answers are located in
state why they are trustworthy, pp. 30–33. recommendations sugges ted by their genetic profile.
elements: targets for early nutriti onal effects on epigenetic
essential fatty acids in addition to storing large
considered the most trustworthy form of clinical
the Study Plan. gene reg ulati on. M ol. C ell. Biol. 23(15):5293–5300.
Sec ond, c onsumers may begin to s ee s peci alized foods quantities of energy .
trial.
2. Keij er, J., F. P. H oevenaars, A. Nieuwenhuiz en, and E. M.
promoted for specific conditions. For example, consumers
van Sc hothors t. 2014. N utrigenomic s of body weight
Proteins can provide energy if needed, but they
LO 9 When evaluating media reports, consider who is
currently can choose certain foods if they want to lower their regulati on: a r ationale for car eful dis sec tion of i ndi vidual
are not a primary fuel source. Proteins support
reporting the information, who conducted and paid
Go to www.mast ring utrition tissue grow th, repair, and maintenance.
chol esterol or enhance their bone health. M ore such foods will
.pearson.com (or www
contributors. N utrients 6( 10):4531–4551. doi: 10.3390/
for the research, whether the research was
likel y be devel oped, and food pac kages might even be c oded nu6104531. Vitamins are organic compounds that assist with published in a reputable journal, whether the
.pearsonmylabaforcertaingeneticdmasteringprofiles. 3. Khalil, C. A. 2014. The emerging the regulation roleofepigenetics ofbody processes. researchers have a conflict of interest, and whether
.com) for chapter quizzes, pre-tests, in cardiovascular disease. TherMinerals.Adv.Chronicareinorganic .Dis. elements that are not
We may be dec ades away fr om a “pers onalized diet,” but it involves testimonials or makes claims that
interactiveonethingactivities,isclear rightandmore!now: nutrigenomics is showing us the 5(4):178–187. changed by digestion or other metabolic processes. sound too good to be true. Quackery is the
importance of nutrition and environmental factors in preserving 4. Ohlhorst, S. D., R. Russell, D. Bier, D. M. Klurfeld, Z. li, J. R.
promotion of an unproven remedy, usually by
Water is critical to surv ival and sup ports n umerous
our health. In doing so, nutrigenomics is changing not only the Mein …, and E. Konopka. 2013. N utriti on res earch to
someone unlicensed and untrained, for financial
way we look at food but also the science3
body functions, including f luid ba lance, the conduc-
of nutrition itself. affect food and a healthy lifes pan. Adv . N utr. 4(5):579–584.
gain.
tion of nervous impulses, and muscle contractio n.
5. Neeha, V. S., and P. Kinth. 2013. Nutrigenomics research: a
critical Thinking Questions review. J. Food Sci. LO Tec 4 hnol. 50(3):415TheDietary–428Reference . Intakes (DRIs) are LO 10 Potentially good sources of reliable nutrition
6. National Human Genome Resrearchference Institutestandards.2014for. nutrient intakes for information include registered dietitians,
• Will nutrigenomics advance preventive medicine and reduce National DNA Day. Updated Marc healthy,2014 people . in the United States and Canada. licensed dietitians, and individuals who hold an
our rate of obesity and other chronic diseases? https://www.genome.gov/26525485. Accessed advanced degree in nutrition. Medical
• If so, will it lower healthcare costs? March 14, 2015. professionals such as physicians, osteopaths, and
registered nurses have variable levels of training
in nutrition.
The Centers for Disease Control and Prevention
(CDC) is the leading federal agency that protects
the health and safety of Americans.
UPDATED! Study Plan STUDY PLAN
Customize your study plan—and master your nutrition!—
tied to Learning Outcomes in the Study Plan of MasteringNutrition.
TesT | AnSwerS
Yourself
all chapters, including in depth chapters, now include F A Calorie is a measure of the energy in a food. More precisely, a kilocalorie is the amount of heat
required to raise the temperature of 1 kilogram of water by
1 degree Celsius.
numbered learning outcomes that link to the end-of- T Carbohydrates and lipids are the primary energy sources for the body.
F Most water-soluble vitamins need to be consumed daily. However, we can consume foods that contain
fat-soluble vitamins less frequently because our body can store these vitamins.
chapter study plan. Within the study plan, each F The rDA is the average daily nutrient intake level that meets the nutrient requirements of 97% to
98% of healthy individuals in a particular life stage and gender group.
summary point and review question is tied to a learning T observational studies indicate relationships between nutrition and factors such as disease, but they
do not indicate cause and effect.
outcome, helping students to identify areas that they
need to review. these study plans are further enhanced
with activities within Masteringnutrition.
16 Food Equity,
UPDATED!
Sustainability,
and Quality: The Food Equity, Sustainability,
Challenge of
“Good” Food TesT
Yourself
and Quality chapter
True or False?
Learning Outcomes Because of insufficient
money or other resources,
recognizing new research and emerging
After studying this chapter, you should be able to: people in more than 5% of
U.S. households go without
Compare and contrast levels of food insecurity globally and in the United
States, pp. 628–630.
food. T or F
A person can be both obese
topics, the chapter formerly titled global
and undernourished. T or F
Discuss several ways in which human behavior contributes to food
insecurity, pp. 630–632.
Explain what climate change is and how it is affecting the world’s food
In the United States, as
compared to workers in
other industries, a farm
Hunger has been recast to cover food
supply, pp. 632–633. worker has nearly twice the
risk of dying from an on-the-
Describe the health and societal problems associated with
undernourishment, pp. 633–635.
job injury. T or F
More than half of cash
revenues for all U.S. farmers
security, equity, and the environment,
Explain how obesity can result from limited access to nourishing food, pp.
635–638. come from just two crops,
Identify inequities in agricultural and food-service labor, and their effects
on workers and the consumers they serve, pp. 638–639.
corn and soybeans. T or F
Methane, a greenhouse gas
emitted during livestock
giving it a timely new approach. in
production, has nearly
Discuss the effects of industrial agriculture on food security and the
environment, pp. 639–641.
Explain how the food industry has influenced the quality and diversity of our
double the atmospheric
warming effect of carbon
dioxide. T or F
addition, the chapter now follows the
food supply, p. 641. Test Yourself answers are located in
Discuss international, governmental, philanthropic, corporate, and local
initiatives aimed at increasing the world’s supply of and access to “good”
food, pp. 642–644.
the Study Plan.
food safety chapter, with the text then
Go online for chapter quizzes,
Identify several steps you can take to promote production of and access
to “good” food, pp. 645–646.
pre-tests, interactive activities, and
more!
ending with the three lifecycle chapters.
627
, focus figure 3.3 | Digestion Overview meal focus figure 6.16 | Maximizing Healthy Protein Intake
The digestive system consists of the organs of the
gastrointestinal (GI) tract and associated accessory
a day of meals
organs. The processing of food in the GI tract involves
ingestion, mechanical digestion, chemical digestion,
propulsion, absorption, and elimination.
about 3552, calories (kcal)
about 1847, calories (kcal)
ORGANS OF THE GI TRACT ACCESSORY ORGANS 2 poached eggs
BREAKFAST
2 slices Canadian bacon
2 slices whole-wheat toast
MOUTH with 1 tbsp. butter
Ingestion Food enters the GI tract via the mouth. 8 . oz skim milk
Mechanical digestion Mastication tears, shreds, and 2 fried eggs
mixes food with saliva. 3 slices bacon, fried
Chemical digestion Salivary amylase and lingual lipase
SALIVARY GLANDS 2 slices of white toast with
Produce saliva, a mixture of 1 tbsp. of butter
begin the digestion of carbohydrates and lipids.
water, mucus, enzymes, and 8 . oz whole milk
other chemicals.
PHARYNX AND ESOPHAGUS
Propulsion Swallowing and peristalsis move
2 slices pepperoni pizza
food from mouth to stomach.
(14” pizza, hand-tossed crust) ½ llet broiled salmon
1 medium banana Spinach salad:
2 cups fresh spinach
STOMACH LIVER ½ cup raw carrots, sliced 3
Mechanical digestion Mixes and churns
food with gastric juice into a liquid called
chyme.
Produces bile to digest fats.
24 . oz cola beverage LUNCH cherry tomatoes
1 tbsp. chopped green
onions ¼ cup kidney beans
Chemical digestion Pepsin begins digestion 2 tbsp. fat-free Caesar dressing
of proteins, and gastric lipase continues to
1 medium banana
break lipids apart.
24 . oz iced tea
Absorption A few fat-soluble substances are GALLBLADDER
absorbed through the stomach wall.
Stores bile before release into
the small intestine through the
bile duct.
SMALL INTESTINE
½ chicken breast,
Mechanical Digestion and Propulsion roasted without skin
PANCREAS
DINNER
Segmentation mixes chyme with digestive 1 cup mashed potatoes with
juices; peristaltic waves move it along Produces digestive ¼ cup gravy
tract. enzymes and bicarbonate, 1 cup steamed broccoli
Chemical digestion Digestive enzymes which are released into the
Fried chicken, 1 drumstick 24 . oz ice water with slice
from pancreas and brush border digest small intestine via the
and 1 breast (with skin) of lemon
most classes of nutrients. pancreatic duct.
1 cup mashed potatoes with 1 cup fresh blueberries with
Absorption Nutrients are absorbed ¼ cup gravy 2 tbsp. whipped cream
into blood and lymph through ½ cup yellow sweet
enterocytes. corn 8 . oz whole milk
1 slice chocolate cake
with chocolate frosting
(1/12 of cake)
LARGE INTESTINE
Chemical digestion Some remaining
food residues are digested by bacteria.
Absorption Reabsorbs salts, water, and
nutrient analysis nutrient analysis
vitamins. 3,552 kcal 1,847 kcal
Propulsion Compacts waste into feces and 40.4% of energy from carbohydrates 46% of energy from carbohydrates
propels it toward the rectum. Saves
43.2% of energy from fat 28.7% of energy from fat
16.3% of energy from saturated fat 1,705 11% of energy from saturated fat
16.4% of energy from protein calories! 25.3% of energy from protein
RECTUM 18.2 grams of dietary fiber 26.5 grams of dietary fiber
Elimination Temporarily stores feces before 6,246 milligrams of sodium 3,280 milligrams of sodium
voluntary release through the anus.
UPDATED! Additional Focus Figures Meal Focus Figures
new Focus Figures on tough topics have been added, students get a visual comparison of possible meal
including the scientific method, vitamin d and calcium choices, ranging from high- and low-density meals
regulation, and hormonal control of appetite. these to meals high in refined carbohydrates vs fiber-
colorful full-page figures teach key concepts in nutrition rich meals. each figure offers an easy-to-
through bold, clear and detailed visual presentations. understand comparison of the key nutrients for
these dynamic figures also have corresponding that topic as well as clear images of the foods
coaching activities in Mastering nutrition. being assessed. new coaching activities
complement each figure in Masteringnutrition.
Focus Figures include introductory text that explains
how the figure is central to concepts that students
will cover throughout the text.
students get clear directions via text and stepped-
out art that guide the eye through complex
processes, breaking them down into manageable
pieces that are easy to teach and understand.
Focus Figures provide dynamic illustrations—
often paired with photographs—that make
topics come alive.
Full-page format enables micro-to-macro
levels of explanation for complex topics.
