Wardlaw's contemporary nutrition

785 Pages·2019·162.178 MB·English

by  Angela Collene, Gordon M. Wardlaw, Anne M. Smith, Colleen K. Spees

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CONTEMPORARY
Wardlaw’s
NUTRITION
ELEVENTH EDITION
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WARDLAW’S 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
Senior Portfolio Manager: Marija Magner
Product Developer: Darlene Schueller
Marketing Manager: Valerie L. Kramer
Content Project Managers: Mary Jane Lampe/Samantha Donisi-Hamm
Buyer: Susan K. Culbertson
Designer: Tara McDermott
Content Licensing Specialist: Melissa Homer
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: Wardlaw’s 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: Nutrition—Textbooks.
Classification: LCC QP141 .W378 2019 | DDC 612.3—dc23 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
Part One Nutrition: A Key to Health
1 Nutrition, Food Choices, and Health 3
2 Designing a Healthy Eating Pattern 37
3 The Human Body: A Nutrition Perspective 79
Part Two Energy Nutrients and Energy Balance
4 Carbohydrates 123
5 Lipids 161
6 Proteins 203
7 Energy Balance and Weight Control 237
Part Three Vitamins, Minerals, and Water
8 Vitamins 283
9 Water and Minerals 347
Part Four Nutrition: Beyond the Nutrients
10 Nutrition: Fitness and Sports 411
11 Eating Disorders 449
12 Global Nutrition 481
13 Protecting Our Food Supply 513
Part Five Nutrition: A Focus on Life Stages
14 Nutrition During Pregnancy and Breastfeeding 557
15 Nutrition from Infancy Through Adolescence 599
16 Nutrition During Adulthood 643
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 Wardlaw’s 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 Wardlaw’s Contemporary Nutrition shows how a primarily
plant-based eating pattern—rich in nutrients and phytochemicals—works 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 ©Briana Zabala
optimize their nutritional value. This comprehensive and evidence-based perspective on The authors, Anne Smith, Colleen Spees,
nutrition makes learning fun, engaging, and relevant. 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.
Wardlaw’s Contemporary Nutrition is 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 of Wardlaw’s 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 let’s get started!
Anne Smith
Angela Collene
Colleen Spees
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CONTEMPORARY
Wardlaw’s
NUTRITION
ELEVENTH EDITION
Anne M. Smith PhD, RDN, LD
Department of Human Sciences,
College of Education and Human Ecology
The Ohio State University
Angela L. Collene MS, RDN, LD
Department of Human Sciences,
College of Education and Human Ecology
The Ohio State University
Colleen K. Spees PhD, MEd, RDN, LD, FAND
Division of Medical Dietetics and Health Sciences,
College of Medicine
The Ohio State University
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About the Authors
ANNE M. SMITH, PhD, RDN, LD, is an associate professor emeritus at The Ohio State
University. She was the recipient of the Outstanding Teacher Award from the College
of Human Ecology, the Outstanding Dietetic Educator Award from the Ohio Dietetic
Association, the Outstanding Faculty Member Award from the Department of Human
Nutrition, and the Distinguished Service Award from the College of Education and Human
Ecology for her commitment to undergraduate education in nutrition. Dr. Smith’s research
in the area of vitamin and mineral metabolism has appeared in prominent nutrition
journals, and she was awarded the Research Award from the Ohio Agricultural Research
and Development Center. She is a member of the American Society for Nutrition and the
Academy of Nutrition and Dietetics.
Monty Soungpradith;
©Open Image Studio
ANGELA L. COLLENE, MS, RDN, LD, began her career at her alma mater, The Ohio
State University, as a research dietitian for studies related to diabetes and aging. Other
professional experiences include community nutrition lecturing and counseling, owner
of a personal chef business, and many diverse and rewarding science writing and editing
projects. Her interests include novel approaches to glycemic control, weight management,
and—quite predictably for the mother of three little girls—maternal and child nutrition.
Mrs. Collene currently teaches nutrition at The Ohio State University and Ohio Northern
University. She is a member of the Academy of Nutrition and Dietetics.
©Tim Klontz, Klontz Photography
COLLEEN K. SPEES, PhD, MEd, RDN, LD, FAND, is an academic instructor and
researcher at The Ohio State University College of Medicine. She earned her Doctorate in
Health Sciences at Ohio State with a research focus on Nutritional Genomics and Cancer
and her Master’s degree in Exercise Science and Health Promotion from Vanderbilt
University. Her primary focus of teaching and research involves interventions aimed
at providing optimal nutrition for vulnerable populations (http://go.osu.edu/hope). In
addition to teaching nutrition at The Ohio State University, Dr. Spees also developed
and teaches a graduate level Nutritional Genomics course. She is the recipient of several
national awards from the Academy of Nutrition and Dietetics, including the Distinguished
©RALPHOTOSTUDIO Practice Award; Award for Excellence in Oncology Nutrition Research; Outstanding
Dietetic Educator Award; Nutrition Informatics Video Challenge Teaching Award; Top
Innovator in Education Teaching Award; and has been a Content Expert and Reviewer for
the Academy’s Nutritional Genomics & Food Security Position Papers. Dr. Spees is also a
recognized Fellow of the Academy of Nutrition and Dietetics.
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Acknowledgments
It is because of the tireless efforts of a cohesive team of talented professionals that we can bring you the eleventh edition of
Wardlaw’s Contemporary Nutrition. We consider ourselves massively blessed to work with the top-notch staff at McGraw-
Hill Education. We are grateful to Marija Magner, Sr. Portfolio Manager, for her strategic leadership and vast knowledge
of the higher education market. We thank our award-winning Product Developer, Darlene Schueller, who coordinated
the editorial team with her keen eye for detail, strong work ethic, and organizational expertise. We are grateful to our
Content Project Manager, Mary Jane Lampe, and her staff for the careful coordination of the numerous production efforts
needed to create the very appealing and accurate eleventh edition. We thank Samantha Donisi-Hamm, our Assessment
Content Project Manager, for her efforts and assistance. We appreciate the meticulous work of our copyeditor, Marilynn
Taylor; proofreaders, Kay J. Brimeyer and Debbie Trilk; and our Content Licensing Specialist, Melissa Homer. We thank
our Designer, Tara McDermott, who ensured that every aspect of our work is visually appealing—not just on the printed
page but also in a variety of digital formats. Finally, we are indebted to our colleagues, friends, and families for their con-
stant encouragement, honest feedback, and shared passion for the science of nutrition.
Reviewers
In the preparation of each edition, we have been guided by the collective wisdom of reviewers who are excellent teach-
ers. They represent experience in community colleges, liberal arts colleges, institutions, and universities. We have fol-
lowed their recommendations, while remaining true to our overriding goal of writing a readable, student-centered text.
Roseann Berg Virginia B. Gray Dana Scheunemann
Foothill College California State University Milwaukee Area Technical College
Long Beach
Shawn Bjerke Shannon Seal
Minnesota State Community and Julie Kennel Front Range Community College
Technical College The Ohio State University
James Stevens
Priscilla Burrow Carol Mack Front Range Community College
University of Colorado, Denver Erie Community College/North
Dana Wu Wassmer
Iveta D. Dinbergs Sudeep Majumdar Cosumnes River College
Middlesex Community College Temple College
Student-Informed Reviews
We are very pleased to have been able to incorporate real student data points and input, derived from thousands of
our SmartBook® users, to help guide our revision. SmartBook heat maps provided a quick visual snapshot of usage
of portions of the text and the relative difficulty students experienced in mastering the content. With these data, we
were able to hone not only our text content but also the SmartBook probes.
With the eleventh edition of Wardlaw’s Contemporary Nutrition we remember its founding author, Gordon M. Wardlaw.
Dr. Wardlaw had a passion for the science of nutrition and the research that supports it and demonstrated an exceptional
ability to translate scientific principles into practical knowledge. This skill is what made his book truly “contemporary.”
He was tireless when it came to staying current and relevant to a changing world. It has been a privilege for all of us to
join Dr. Wardlaw as coauthors of this textbook. For Anne Smith, he was an extraordinary colleague, mentor, and friend.
Angela Collene was blessed to have been one of his graduate students at The Ohio State University, when she first began
to assist with revisions to his books. Colleen Spees was a student in Dr. Wardlaw’s first nutrition class at The Ohio State
University and now holds his previous tenure-track position. Like so many other students, colleagues, and friends, we
remember Dr. Wardlaw as a source of vast knowledge, good humor, and inspiration. The best way we know to honor our
dear friend and mentor is to carry on his legacy of outstanding textbooks in introductory nutrition. Wardlaw’s Contempo-
rary Nutrition will continue to evolve and reflect current trends and breakthroughs in nutrition science, but Dr. Wardlaw’s
fingerprints will remain on every page.
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