Ellie Whitney; " />
Detail Cantuman Kembali

XML

EBOOK 67: Understanding Nutrition


Chapter 2 • Introduced the concept of nutrient profi ling • Created a new section that introduces the Healthy Eating Index and evaluates the current American diet against di- etary guidelines • Created a new fi gure comparing recommendations with actual intakes • Created a new fi gure comparing low-fat milk and soy milk • Created a new table listing good vegetarian sources of key nutrients Chapter 3 • Created a new fi gure using gastrin as an example of a negative feedback loop (created similar fi gures for other GI hormones in the Instructor’s Manual) • Described how heart disease can damage the digestive tract (intestinal ischemia) Chapter 4 • Added new photos to reinforce the concept that glucose is the primary fuel of the brain and to illustrate how con- sumers can read food labels to fi nd whole-grain products • Refocused organization on the monosaccharides, di- saccharides, and polysaccharides (instead of “simple carbohydrates” and “complex carbohydrates”) • Added a little more on resistant starch; deleted a little from glycemic index • Moved an introduction of alternative sweeteners from the highlight into the chapter; created a new table of alternative sweeteners; moved discussion on alternative sweeteners and weight control to Chapter 9; moved dis- cussion on safety issues surrounding alternative sweet- eners to Chapter 19 • Moved controversies surrounding sugars to the high- light and other chapters as appropriate • Created a new highlight that explores the roles of carbo- hydrates in weight gain and in weight loss Chapter 5 • Created a new fi gure diagramming how saturated fatty acids tend to “stack” and unsaturated fatty acids do not, helping to explain why saturated fats tend to be solid in foods at room temperature and to clog arteries in the body • Created a new fi gure summarizing lipid transport via lipoproteins • Added discussion on endocrine role of adipose tissue and introduced adipokines Chapter 6 • Introduced the terms primary, secondary, tertiary, and quaternary to the discussion on protein structure • Simplifi ed the discussion on fl uid balance and added a photo of edema
Ellie Whitney - Personal Name
192.3/WIH/u
192.3/WIH/u
E-BOOK
Indonesia
Cecage
2011
LOADING LIST...
LOADING LIST...
APA Citation
Ellie Whitney. (2011).EBOOK 67: Understanding Nutrition.(Electronic Thesis or Dissertation). Retrieved from https://localhost/etd