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 EIGHTH EDITION

Nutrition
Now
Judith E. Brown

Australia • Brazil • Japan • Korea • Mexico • Singapore • Spain • United Kingdom • United States

Australia • Brazil • Mexico • Singapore • United Kingdom • United States

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 Nutrition Now, 8e © 2017, 2014, Cengage Learning
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 Contents in Brief
Preface xviii UNIT 21 Phytochemicals 21-1

UNIT 1 Key Nutrition Concepts and Terms 1-1 UNIT 22 Diet and Cancer 22-1

UNIT 2 The Inside Story about Nutrition UNIT 23 Good Things to Know about Minerals 23-1
and Health 2-1
UNIT 24 Dietary Supplements 24-1
UNIT 3 Ways of Knowing about Nutrition 3-1
UNIT 25 Water Is an Essential Nutrient 25-1
UNIT 4 Understanding Food and Nutrition
Labels 4-1 UNIT 26 Nutrient–Gene Interactions in Health
and Disease 26-1
UNIT 5 Nutrition, Attitudes, and Behavior 5-1
UNIT 27 Nutrition and Physical Fitness
UNIT 6 Healthy Dietary Patterns, Dietary Guidelines, for Everyone 27-1
MyPlate, and More 6-1
UNIT 28 Nutrition and Physical Performance 28-1
UNIT 7 How the Body Uses Food: Digestion
and Absorption 7-1 UNIT 29 Good Nutrition for Life: Pregnancy, Breast-
feeding, and Infancy 29-1
UNIT 8 Calories! Food, Energy, and Energy
Balance 8-1 UNIT 30 Nutrition for the Growing Years: Childhood
through Adolescence 30-1
UNIT 9 Obesity to Underweight: The Highs
and Lows of Weight Status 9-1 UNIT 31 Nutrition and Health Maintenance for Adults
of All Ages 31-1
UNIT 10 Weight Control: The Myths and
Realities 10-1 UNIT 32 The Multiple Dimensions of Food
Safety 32-1
UNIT 11 Disordered Eating: Anorexia and Bulimia
Nervosa, Binge-Eating Disorder, UNIT 33 Aspects of Global Nutrition 33-1
and Pica 11-1
Appendix A Table of Food Composition A-1
UNIT 12 Useful Facts about Sugars, Starches,
and Fiber 12-1 Appendix B Reliable Sources of Nutrition
Information B-1
UNIT 13 Diabetes Now 13-1
Appendix C Aids to Calculations C-1
UNIT 14 Alcohol: The Positives and Negatives 14-1
Appendix D Table of Intentional Food Additives D-1
UNIT 15 Proteins and Amino Acids 15-1
Appendix E Cells E-1
UNIT 16 Vegetarian Dietary Patterns 16-1
Appendix F Feedback and Answers to Nutrition Up
UNIT 17 Food Allergies and Intolerances 17-1 Close and Review Questions F-1

UNIT 18 Fats and Health 18-1 Glossary GL-1

UNIT 19 Nutrition and Heart Disease 19-1 References R-1

UNIT 20 Vitamins and Your Health 20-1 Index I-1

Con t e n t s in Brie f v

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 Contents
UNIT 1 Key Nutrition Concepts and Terms 1-1
The Meaning of Nutrition 1-2
Nutrition Defined 1-2
Foundation Knowledge for Thinking about Nutrition 1-5
Who Are the Food Insecure? 1-6
Calories 1-6
Nutrients 1-6
Other Substances in Food 1-7

Jose Luis Pelaez, Inc/Blend Images/Corbis

Nutrition Up Close Nutrition Concepts Review 1-17
Review Questions 1-17
Nutrition Scoreboard Answers 1-18

UNIT 2 The Inside Story about Nutrition and Health 2-1

Nutrition in the Context of Overall Health 2-2
The Nutritional State of the Nation 2-3
The Importance of Food Choices 2-5
Diet and Diseases of Western Civilization 2-5
Our Bodies Haven’t Changed 2-5
Different Diets, Different Disease Rates 2-7
The Power of Prevention 2-8
Improving the American Diet 2-9
What Should We Eat? 2-10
Nutrition Surveys: Tracking the American Diet 2-10
Nutrition Up Close Food Types for Healthful Diets 2-11

Review Questions 2-11

Nutrition Scoreboard Answers 2-12

UNIT 3 Ways of Knowing about Nutrition 3-1

How Do I Know if What I Read or Hear about Nutrition Is True? 3-2
Profits, Prophets, and Proof 3-2

nutrition timeline
1621 1702 1734 1744
First Thanksgiving feast First coffeehouse in America Scurvy recognized First record of ice cream in America
at Plymouth colony opens in Philadelphia at Maryland colony
Courtesy of Wellcome Library,

PhotoDisc
PhotoDisc

London
PhotoDisc

vi C o n te n ts

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 How to Identify Nutrition Truths 3-6
Sources of Reliable Nutrition Information 3-7
The Methods of Science 3-9
Developing the Plan 3-9
The Hypothesis: Making the Question Testable 3-10
The Research Design: Gathering the Right Information 3-11
Obtaining Approval to Study Human Subjects 3-14
Implementing the Study 3-14
Making Sense of the Results 3-14
Nutrition Up Close Checking Out a Fat-Loss Product 3-15
Review Questions 3-15
Nutrition Scoreboard Answers 3-16

UNIT 4 Understanding Food and Nutrition Labels 4-1

Nutrition Labeling 4-2
Key Elements of Nutrition Labeling Standards 4-2
Dietary Supplement Labeling 4-8
Structure or Function Claims 4-9
The COOL Rule 4-9
Organic Foods 4-9
Labeling Organic Foods 4-9
Other Nutrition Labeling Systems 4-10
Calories on Display 4-11
Upcoming Nutrition Label Revisions 4-11
Beyond Nutrition Labels 4-12
Nutrition Up Close Understanding Food Labels 4-14
Review Questions 4-14
Nutrition Scoreboard Answers 4-16
Alistair Berg/Digital Vision/Getty Images

UNIT 5 Nutrition, Attitudes, and Behavior 5-1

Origins of Food Choices 5-2
We Don’t Instinctively Know What to Eat 5-2
Food Preferences 5-3
Food Preferences and Choices Do Change 5-5
How Do Food Choices Change? 5-6
Successful Changes in Food Choices 5-7

1747 1750 1762 1771 1774

Lind publishes “Treatise on Scurvy,” Ojibway and Sioux war over control Sandwich invented by the Earl Potato heralded as famine food Americans drink more coffee in
citrus identified as cure of wild rice stands of Sandwich protest over Britain’s tea tax
PhotoDisc

PhotoDisc

Co n t e n t s vii

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 Does Diet Affect Behavior? 5-8
Malnutrition and Mental Performance 5-9
The Future of Diet and Behavior Research 5-11
Nutrition Up Close Improving Food Choices 5-12
Review Questions 5-12
Nutrition Scoreboard Answers 5-13

UNIT 6 Healthy Dietary Patterns, Dietary Guidelines,

MyPlate, and More 6-1
Healthy Eating: Achieving a Balance between Good Taste

Digital Vision/Alamy
and Good for You 6-2
Characteristics of Healthy Dietary Patterns 6-3
Healthy Dietary Patterns Identified for the United States 6-4
National Guides for Healthful Diets 6-5

Dietary Guidelines for Americans 6-6

MyPlate 6-9
[Link] Healthy Eating Messages 6-9
Healthy U.S.-Style Dietary Pattern 6-10
The DASH Eating Plan 6-13
The Healthy Mediterranean Dietary Pattern 6-13
Realities of the Food Environment 6-14
Portion Distortion 6-15
Bon Appétit! 6-17
Nutrition Up Close The Pros and Cons of Fast Food Dining 6-19
Review Questions 6-19
Nutrition Scoreboard Answers 6-20

UNIT 7 How the Body Uses Food: Digestion and Absorption 7-1
My Body, My Food 7-2
How Do Nutrients in Food Become Available for the Body’s Use? 7-2
Digestive Disorders 7-9
Constipation 7-9
Ulcers 7-11
Heartburn 7-11
Irritable Bowel Syndrome 7-11
Diarrhea 7-11
Flatulence 7-12

nutrition timeline
1775 1816 1833 1862 1871
Lavoisier (“the father of the science Protein and amino acids identified, Beaumont’s experiments on a U.S. Department of Agriculture Proteins, carbohydrates, and fats
of nutrition”) discovers the energy- followed by carbohydrates and fats wounded man’s stomach greatly founded by authorization of Presi- determined to be insufficient to sup-
producing property of food in the mid-1800s expand dent Lincoln port life; there are other “essential”
knowledge components
about digestion
Stefano Bianchetti/CORBIS

© Bettmann/Corbis

viii C on t en t s

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Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 Nutrition Up Close Carbohydrate, Fat, and Protein Digestion 7-13

Review Questions 7-13

Nutrition Scoreboard Answers 7-14

UNIT 8 Calories! Food, Energy, and Energy Balance 8-1

Energy! 8-2
The Body’s Need for Energy 8-2

Where’s the Energy in Foods? 8-5

Most Foods Are a Mixture 8-7
Energy Density 8-8
How Are Food and Energy Intake Regulated by the Body? 8-8
Keep Calories in Perspective 8-10

Nutrition Up Close Food as a Source of Calories 8-11

Review Questions 8-12

Nutrition Scoreboard Answers 8-13

UNIT 9 Obesity to Underweight: The Highs and Lows

of Weight Status 9-1
Variations in Body Weight 9-2
How Is Weight Status Defined? 9-2
Body Mass Index 9-3

Overweight and Obesity 9-3

Body Fat and Health: Location, Location, Location 9-5
Assessment of Body Fat Content 9-8
What Causes Obesity? 9-8
Obesity: The Future Lies in Its Prevention 9-11

Underweight 9-12
Underweight Defined 9-12
Underweight and Longevity in Adults 9-12

Toward a Realistic View of Body Weight 9-13

Scott Goodwin Photography

Size Acceptance 9-13

Nutrition Up Close Are You an Apple? 9-15

Review Questions 9-15
Nutrition Scoreboard Answers 9-16

1895 1896 1906 1910 1912

First milk station providing children Atwater publishes Proximate Pure Food and Drug Act signed by Pasteurized milk introduced Funk suggests scurvy, beriberi, and
with uncontaminated milk opens in Composition of Food Materials President Theodore Roosevelt to pellagra caused by deficiency of
New York City protect consumers against “vitamines” in the diet
contaminated foods
Bettman/CORBIS

Bettman/CORBIS

PhotoDisc

Co n t e n t s ix

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 UNIT 10 Weight Control: The Myths and Realities 10-1
Weight Control Nation 10-2
Weight Loss versus Weight Control 10-2
Weight Control 10-4
Weight-Control Methods: The Evidence 10-5

John E. Kelly/Photolibrary/Getty Images

Successful Weight-Control Programs 10-7
Obesity Surgery 10-8
Weight Loss: Making It Last 10-10
Nutrition Up Close Setting Small Behavior
Change Goals 10-13
Review Questions 10-13
Nutrition Scoreboard Answers 10-14

UNIT 11 D
 isordered Eating: Anorexia and Bulimia Nervosa,
Binge-Eating Disorder, and Pica 11-1
Eating Disorders 11-2
Anorexia Nervosa 11-2
Bulimia Nervosa 11-5
Binge-Eating Disorder 11-6
Pica 11-7
Proposed Eating Disorders 11-9
Resources for Eating Disorders 11-10
Prevention of Eating Disorders 11-11
Nutrition Up Close Eating Attitudes Test 11-12
Review Questions 11-13
Nutrition Scoreboard Answers 11-13

UNIT 12 Useful Facts about Sugars, Starches, and Fiber 12-1

Carbohydrates 12-2
Simple Sugar Facts 12-3
The Alcohol Sugars—What Are They? 12-6
Artificial Sweetener Facts 12-7
Complex Carbohydrate Facts 12-10
Glycemic Index of Carbohydrates 12-14

Carbohydrates and Dental Health 12-15

There’s More to Tooth Decay Than Sugar Per Se 12-16

nutrition timeline
1913 1914 1916 1917 1921
First vitamin discovered (vitamin A) Goldberger identifies the cause of First dietary guidance material First food groups published—the First fortified food produced: iodized
pellagra (niacin deficiency) in poor produced for the public released; Five Food Groups: Milk and Meat; salt, needed to prevent widespread
children to be a missing component title is “Food for Young Children” Vegetables and Fruits; Cereals; Fats iodine-deficiency goiter in many
of the diet rather than a germ as and Fat Foods; Sugars and parts of the
others believed Sugary Foods United States
PhotoDisc

[Link]
LunaseeStudios/

x C o n te nts

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 Lactose Maldigestion and Intolerance 12-17
How Is Lactose Maldigestion Managed? 12-19
Nutrition Up Close Does Your Fiber Intake Measure Up? 12-20
Review Questions 12-21
Nutrition Scoreboard Answers 12-22

UNIT 13 Diabetes Now 13-1

The Diabetes Epidemic 13-2
Health Consequences of Diabetes 13-3
Type 2 Diabetes 13-3
Managing Type 2 Diabetes 13-5
Prevention of Type 2 Diabetes 13-8
Type 1 Diabetes 13-9
Gestational Diabetes 13-10
Hypoglycemia 13-11
Diabetes in the Future 13-11
Nutrition Up Close Calculating Glycemic Load 13-12
Review Questions 13-12
Nutrition Scoreboard Answers 13-13

UNIT 14 Alcohol: The Positives and Negatives 14-1

Alcohol Facts 14-2
The Positive 14-2
The Negative 14-3
Alcohol Intake, Diet Quality, and Nutrient Status 14-4
How the Body Handles Alcohol 14-5
What Causes Alcohol Dependency? 14-8
Nutrition Up Close Effects of Alcohol Intake 14-9
Review Questions 14-9
Nutrition Scoreboard Answers 14-10

UNIT 15 Proteins and Amino Acids 15-1

ROSENFELD/AGE Fotostock

Protein 15-2
Functions of Protein 15-2
Amino Acids 15-4
Protein Quality 15-5
Food as a Source of Protein 15-7

1928 1929 1930s 1937 1938 1941

American Society for Essential fatty acids identified Vitamin C identified in 1932, Pellagra found to be due Health Canada issues nutrient First refined grain enrichment
Nutritional Sciences and the followed by pantothenic acid to a deficiency of niacin intake standards standards developed
Journal of Nutrition founded and riboflavin in 1933 and
vitamin K in 1934
PhotoDisc
PhotoDisc

Co n t e n t s xi

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 Nutrition Up Close My Protein Intake 15-10

Review Questions 15-11

Nutrition Scoreboard Answers 15-11

UNIT 16 Vegetarian Dietary Patterns 16-1

Perspectives on Vegetarian Dietary Patterns 16-2
Reasons for Vegetarianism 16-2
Health Implications of Vegetarian Dietary Patterns 16-4
Dietary Recommendations for Vegetarians 16-5
Where to Go for More Information on Vegetarian Diets 16-10

Creatas/Fotosearch
Nutrition Up Close Vegetarian Main Dish Options 16-11
Review Questions 16-11
Nutrition Scoreboard Answers 16-12

UNIT 17 Food Allergies and Intolerances 17-1

Food Allergy 17-2
Prevalence of Food Allergy 17-2
Adverse Reactions to Foods 17-3
Diagnosis: Is It a Food Allergy? 17-6
Treatment of Food Allergies 17-7
Prevention of Food Allergies 17-7
Food Intolerances 17-7
Lactose Maldigestion and Intolerance 17-8
Sulfite Sensitivity 17-8
Red Wine, Aged Cheese, and Migraines 17-9
MSG and the “Chinese Restaurant Syndrome” 17-9
Food Allergy and Intolerance Precautions 17-9
Nutrition Up Close Gluten-Free Cuisine 17-10
Review Questions 17-10
Nutrition Scoreboard Answers 17-11

UNIT 18 Fats and Health 18-1

Fat Intake and Health 18-2
Facts about Fats 18-2
Types of Fat 18-4
The Essential Fatty Acids 18-7
Hydrogenated Fats 18-8

nutrition timeline
1941 1946 1947 1953 1956
First Recommended Dietary Allow- National School Lunch Act passed Vitamin B12 identified Double helix structure of DNA Basic Four Food Groups released by
ances (RDAs) announced by Presi- discovered the U.S. Department of Agriculture
dent Franklin Roosevelt on radio
C
G A
T G
C T
A
Presidential Library and

G
PhotoDisc
Franklin D. Roosevelt

C
T
A
C

A G

T
PhotoDisc
Museum

T G
C
A C
G

xii C o n te nts

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 Cholesterol 18-9
Food Sources of Fat 18-11
The Low-Fat Era Is Over 18-12

Nutrition Up Close The Healthy Fats in Your Diet 18-15

Review Questions 18-15

Nutrition Scoreboard Answers 18-16

UNIT 19 Nutrition and Heart Disease 19-1

Nutrition and Heart Disease 19-2
A Primer on Heart Disease 19-2
Who’s at Risk for Heart Disease? 19-5
Healthy Dietary Patterns for Heart Health 19-7

Nutrition Up Close Evaluate Your Dietary and Lifestyle Strengths for Heart
Disease Prevention 19-10
Review Questions 19-10
Nutrition Scoreboard Answers 19-11

UNIT 20 Vitamins and Your Health 20-1

Vitamins: They’re on Center Stage 20-2
Vitamin Facts 20-2
What Do Vitamins Do? 20-3
Vitamins and the Prevention and Treatment of Disorders 20-10
Preserving the Vitamin Content of Foods 20-13
Vitamins: Getting Enough Without Getting Too Much 20-14

Nutrition Up Close Antioxidant Vitamins: How Adequate

Is Your Diet? 20-22
Review Questions 20-22
Nutrition Scoreboard Answers 20-23

UNIT 21 Phytochemicals 21-1

Phytochemicals: The “What Else”
©JIL Photo/[Link]

in Your Food 21-2

Characteristics of Phytochemicals 21-3
Functions of Phytochemicals in Humans 21-4
Food Sources of Phytochemicals 21-8
Naturally Occurring Toxins in Food 21-8

1965 1966 1968 1970 1972

Food Stamp Act passed, Food Stamp Child Nutrition Act adds school First national nutrition survey in First Canadian national nutrition Special Supplemental Food and Nu-
program established breakfast to the National School U.S. launched (Ten State Nutrition survey launched (Nutrition Canada trition Program for Women, Infants,
Lunch Program Survey) National Survey) and Children (WIC) established
PhotoDisc

Co n t e n t s xiii

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 Nutrition Up Close Have You Had Your Phytochemicals Today? 21-9
Review Questions 21-10
Nutrition Scoreboard Answers 21-10

UNIT 22 Diet and Cancer 22-1

What Is Cancer? 22-2
How Does Cancer Develop? 22-2
What Causes DNA Damage? 22-3
Fighting Cancer with a Fork 22-4

Digital Vision/Getty Images

How Do Healthy Dietary Patterns Help Prevent Cancer? 22-4
Bogus Cancer Treatments 22-6
Nutrition Up Close A Cancer Risk Checkup 22-7
Review Questions 22-7
Nutrition Scoreboard Answers 22-8

UNIT 23 Good Things to Know about Minerals 23-1

Mineral Facts 23-2
Getting a Charge Out of Minerals 23-2
Selected Minerals: Calcium 23-4
Osteoporosis 23-5
Selected Minerals: Iron 23-13
Selected Minerals: Sodium 23-16
Nutrition Up Close The Salt of Your Diet 23-27
Review Questions 23-27
Nutrition Scoreboard Answers 23-28

UNIT 24 Dietary Supplements 24-1

Dietary Supplements 24-2
Regulation of Dietary Supplements 24-2
Vitamin and Mineral Supplements: Enough Is as Good as a Feast 24-4
Herbal Remedies 24-5
Prebiotics and Probiotics 24-7
Final Thoughts 24-9
Nutrition Up Close Supplement Use and Misuse 24-11
Review Questions 24-11
Nutrition Scoreboard Answers 24-12

nutrition timeline
1977 1978 1989 1992 1997
Dietary Goals for the U.S. issued First Health Objectives for the Nation First national scientific consensus The Food Guide pyramid is released RDAs expanded to Dietary Reference
released report on diet and chronic disease by the USDA Intakes (DRIs)
published
USDA

xiv C o n te nts

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 UNIT 25 Water Is an Essential Nutrient 25-1
Water: Where Would We Be Without It? 25-2
Water’s Role as an Essential Nutrient 25-2
Meeting Our Need for Water 25-4
Water Deficiency 25-5
Water Toxicity 25-5
The Nature of Our Water Supply 25-6
Water Sources 25-6

Nutrition Up Close Foods as a Source of Water 25-9

Review Questions 25-9
Nutrition Scoreboard Answers 25-10

UNIT 26 N
 utrient–Gene Interactions in Health
and Disease 26-1
Nutrition and Genomics 26-2
Genetic Secrets Unfolded 26-2
Nutrient–Gene Interactions 26-4
Single-Gene Defects 26-4
Genetics of Taste 26-5
Nutrition Tomorrow 26-6
Nutrition Up Close Nature and Nurture 26-7
Review Questions 26-7
Nutrition Scoreboard Answers 26-8

UNIT 27 N
 utrition and Physical Fitness for
Everyone 27-1
Physical Activity: It Offers Something
for Everyone 27-2
The “Happy Consequences” of Physical Activity 27-2
Bill Milne/StockFood Creative/Getty Images

What Is Physical Fitness? 27-3

Flexibility 27-7
Fueling Physical Activity 27-8
Achieving Physical Fitness 27-9

Nutrition Up Close Exercise: Your Options 27-12

Review Questions 27-12

Nutrition Scoreboard Answers 27-13

1998 2003 2015

Folic acid fortification of refined Sequencing of DNA in the human Increasing rates of obesity and type
grain products begins genome completed; marks beginning 2 diabetes become global epidemics
of new era of research in nutrient–
gene interactions
Richard Anderson

Co n t e n t s xv

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