Weighing the Options or Nutrition

Weighing the Options: Criteria for Evaluating Weight-Management Programs

Author: Paul R Thomas

This volume presents criteria for evaluating treatment programs for obesity and explores what these criteria mean--to health care providers, program designers, researchers, and even overweight people seeking help. Discusses information necessary to make wise program choices and evaluations; examines how client demographics and characteristics--including health status, knowledge of weight-loss issues, and attitude toward weight and body image--affect these programs.

Booknews

A report of the Food and Nutrition Board of the Institute of Medicine discussing the health risks of being overweight; a detailed discussion of the criteria for evaluating treatment programs; what types of programs are available; what approaches and practices appear to be the most successful; prevention; and research and policy recommendations. Annotation c. Book News, Inc., Portland, OR (booknews.com)

Book about: The Trans Fat Free Kitchen or Fatigue in Aviation

Nutrition: Science and Applications

Author: Lori A Smolin

Obesity has become a major health issue throughout the world, but many people just aren't aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter.

Table of Contents:

1	Nutrition: Everyday Choices	1
2	Applying the Science of Nutrition	25
3	The Human Body: From Meals to Molecules	54
4	Carbohydrates: Sugars, Starches, and Fiber	79
5	Lipids: How Much of a Good Thing?	113
6	Protein: The Privileged Nutrient	145
7	Energy Balance and Weight Management	176
8	The Water-Soluble Vitamins	216
9	The Fat-Soluble Vitamins	249
10	The Internal Sea: Water and the Major Minerals	270
11	The Trace Minerals: Our Elemental Needs	308
12	Meeting Our Needs: Food, Fortified Foods, and Supplements	335
13	Fueling Fitness: Nutrition and Exercise	361
14	In the Beginning: Nutrition for Mothers and Infants	394
15	The Growing Years: Infancy to Adolescence	426
16	Nutrition and Aging: The Adult Years	458
17	How Safe Is Our Food Supply?	483
18	The Global View: Feeding the World	516
App. A	Nutrient Composition of Foods
App. B	Standards for Body Size
App. C	Normal Blood Values of Nutritional Relevance
App. D	Sources of Information on Nutrition
App. E	Canadian Recommendations and Guidelines
App. F	Nutrient Intake Recommendations by the World Health Organization
App. G	U.S. Nutrition Recommendations
App. H	Ethnic Diet Planning Tools
App. I	Exchange Lists
App. J	Food Labeling Information
App. K	Energy Expenditure for Various Activities
App. L	Conversions and Calculations
App. M	Answers to Critical Thinking Exercises
	Glossary
	Index