Anne Smith - Wardlaws Contemporary Nutrition

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WARDLAWS CONTEMPORARY NUTRITION, ELEVENTH EDITION

Published by McGraw-Hill Education, 2 Penn Plaza, New York, NY 10121. Copyright 2019 by McGraw-Hill Education. All rights reserved. Printed in the United States of America. Previous editions 2016, 2013, and 2011. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written consent of McGraw-Hill Education, including, but not limited to, in any network or other electronic storage or transmission, or broadcast for distance learning.

Some ancillaries, including electronic and print components, may not be available to customers outside the United States.

This book is printed on acid-free paper.

1 2 3 4 5 6 7 8 9 LMN 21 20 19 18

ISBN 978-1-259-70996-8

MHID 1-259-70996-5

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Cover Image Credit Source: Mary-Jon Ludy, Bowling Green State University, Garden of Hope Images

Compositor: SPi Global

All credits appearing on page or at the end of the book are considered to be an extension of the copyright page.

Library of Congress Cataloging-in-Publication Data

Names: Wardlaw, Gordon M., author. | Smith, Anne M., 1955- author. | Collene,
Angela L., author. | Spees, Colleen K., author.

Title: Wardlaws contemporary nutrition / Anne M. Smith, Angela L. Collene,
Colleen K. Spees.

Other titles: Contemporary nutrition

Description: Eleventh edition. | New York, NY : McGraw-Hill Education, [2019]
| Includes bibliographical references.

Identifiers: LCCN 2017022100 | ISBN 9781259709968 (alk. paper)

Subjects: LCSH: NutritionTextbooks.

Classification: LCC QP141 .W378 2019 | DDC 612.3dc23 LC record available at

https://lccn.loc.gov/2017022100

The Internet addresses listed in the text were accurate at the time of publication. The inclusion of a website does not indicate an endorsement by the authors or McGraw-Hill Education, and McGraw-Hill Education does not guarantee the accuracy of the information presented at these sites.

mheducation.com/highered

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Brief Contents

About the Cover

The Garden of Hope is a community garden for cancer survivors located at the Waterman Farm at The Ohio State University. Dr. Colleen Spees, co-author of Wardlaws Contemporary Nutrition, leads research efforts at this unique living laboratory that provides cancer survivors and food-insecure families the opportunity to incorporate a Farm-to-Fork approach while harvesting fruits, vegetables, and herbs throughout the growing season.

Tomatoes, like those pictured on the front cover, are considered a functional food because they provide health benefits beyond the essential nutrients they contain. Vitamin C and lycopene, a phytochemical in tomatoes, function as powerful antioxidants. Lycopene has also been linked to a reduced risk of stroke, some eye diseases, and certain types of cancer. Tomatoes are also abundant sources of potassium, a mineral often lacking in the American diet. A dietary pattern rich in potassium and low in sodium can lower blood pressure and reduce the risk of heart disease. Nutrients and phytochemicals in tomatoes may also boost the immune system and protect bone health.

The eleventh edition of Wardlaws Contemporary Nutrition shows how a primarily plant-based eating patternrich in nutrients and phytochemicalsworks to support and maintain optimal health throughout life. The new Farm to Fork feature in each chapter outlines the best ways to grow, shop, store, and prepare specific fruits and vegetables to optimize their nutritional value. This comprehensive and evidence-based perspective on nutrition makes learning fun, engaging, and relevant.

Briana Zabala

The authors, Anne Smith, Colleen Spees, and Angela Collene at the Garden of Hope.

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Dear Students,

Welcome to the fascinating world of nutrition! Because we all eat several times a day and the choices we make can have a dramatic influence on health, nutrition is our favorite area of science. At the same time, though, the science of nutrition can seem a bit confusing. One reason for all the confusion is that it seems like good nutrition is a moving target; different authorities have different ideas of how we should eat, and nutrition recommendations sometimes change! Do carbohydrates cause weight gain? Do I need to limit saturated fat? Should we eat foods that contain gluten? Second, there are so many choices. Did you know that the average supermarket carries about 40,000 food and beverage products? The manufacturers of all those products are vying for your attention, but typically, the most aggressively marketed items are not the healthiest. How can you identify a healthy product? Third, as a nation, we eat many of our meals and snacks away from home. When we eat foods someone else has prepared for us, we surrender control over what is in our food, where the food came from, and how much of it goes on our plates. Undoubtedly, you are interested in what you should be eating and how the food you eat affects you.

Wardlaws Contemporary Nutritionis designed to accurately convey changing and seemingly conflicting messages to all kinds of students. Our students commonly have misconceptions about nutrition, and many have a limited background in biology or chemistry. We teach complex scientific concepts at a level that will enable you to apply the material to your own life.

This marks the eleventh edition ofWardlaws Contemporary Nutrition.We are very excited to introduce you to our newest author, Dr. Colleen Spees! Like our other authors, she is a Registered Dietitian Nutritionist, which means she will help you to translate nutrition science into practical advice. At The Ohio State University, Dr. Spees is a valued expert on cancer, nutritional genomics, and food security. We are thrilled to add her unique perspective and contemporary ideas.

As in previous editions, we have written this book to help you make informed choices about the food you eat. We will take you through explanations of the nutrients in food and their relationship to health and make you aware of the multitude of other factors that drive food choices. To guide you, we refer to many reputable research studies, books, policies, and websites throughout the book. With this information at your fingertips, you will be well equipped to make your own informed choices about what and how much to eat. There is much to learn, so lets get started!

Anne Smith

Angela Collene

Colleen Spees

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