Title Details

Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She Has published in these areas in peer-reviewed journals.. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

NUTRITION: SORTING FACT FROM FANTASY.

1. Nutrition: Everday Choices.

2. Applying the Science of Nutrition.

3. The Human Body: From Meals to Molecules.

ENERGY-YIELDING NUTRIENTS.

4. Carbohydrates: Sugars, Starches, and Fiber.

5. Lipids: How Much of a Good Thing?

6. Protein: The Privileged Nutrient.

7. Energy Balance and Weight Management.

WATER AND THE MICRONUTRIENTS.

8. The Water-Soluble Vitamins.

9. The Fat-Soluble Vitamins.

10. The Internal Sea: Water and the Major Minerals.

11. The Trace Minerals: Our Elemental Needs.

12. Meeting Our Needs: Food, Fortified Foods, and Supplements.

APPLYING NUTRITION TO LIFE. 

13. Fueling Fitness: Nutrition and Exercise.

14. In the Beginning: Nutrition for Mothers and Infants.

15. The Growing Years: Infancy to Adolescence.

16. Nutrition and Aging: The Adult Years.

NUTRITION IN TODAY'S WORLD.

17. How Safe Is Our Food Supply?

18. The Global View: Feedin g the World.

APPENDICES.

Appendix A: Nutrient Composition of Foods.

Appendix B: Standards for Body Size.

Appendix C: Normal Blood Values of Nutritional Relevance.

Appendix D: Sources of Information on Nutrition.

Appendix E: Canadian Recommendations and Guidelines.

Appendix F: Nutrient Intake Recommendations by the World Health Organization.

Appendix G: U.S. Nutrition Recommendations.

Appendix H: Ethnic Diet Planning Tools.

Appendix I: Exchange Lists.

Appendix J: Food Labeling Information.

Appendix K: Energy Expenditure for Various Activities.

Appendix L: Conversions and Calculations.

Appendix M: Answers to Critical Thinking Exercises.

Glossary

Index.