Contents

Part 1: Nutrition and Wellness: An Overview

1 What Is Good Nutrition?

How to Get Healthy

Eat Good Foods

Get Moving

Manage Your Stress

Is Your Health at Risk?

The Keys to Good Nutrition

The Dietary Guidelines for Americans

Finding a Nutrition Expert and Support

2 You Are What You Eat

The Road to Good Health

Eating Hazards and Solutions for Health Issues

Obesity

Heart Disease

Type 2 Diabetes

Hypertension

Cancer

Inflammation

Acid Reflux

Lifestyle

Exercise

Sleep

De-Stress

Genetics

3 The Mind/Body Connection

Mind Control

Mindless Eating

Intuitive Eating

Gut Microbes

Food and Mood

Food Frenzy

All Systems Go

The Sleep Connection

Sleep and Hormones

Diet in Shift Workers

Connection Between Food and Mood Disorders

Seasonal Affective Disorder (SAD)

Depression

Cognitive Decline

Serotonin Sensitive Disorders

Part 2: The Basics of Nutrition

4 Digestion 101

Where Does It Begin?

The Mouth

The Stomach

The Small Intestine

The Large Intestine (Colon)

When Digestion Goes Wrong

Heartburn, Acid Reflux, and GERD

Celiac Disease

Inflammatory Bowel Disease (IBD)

Irritable Bowel Syndrome (IBS)

Leaky Gut Syndrome

Malabsorption Syndrome

Gut Support with Probiotics

Water: An Essential Nutrient

Can You Drink Too Much Water?

5 The Calorie

The Origin of the Calorie

How to Calculate Your Calories

Basal Metabolism Rate (BMR)

Cutting Calories for Weight Loss

What Is an Empty Calorie?

How Healthy Is Your Body Weight?

Body Mass Index (BMI)

Long-Term Weight Management

Eating More for Weight Gain

Eating Disorders

Anorexia Nervosa

Bulimia

Binge-Eating Disorder (BED)

Orthorexia

Tracking Your Calories

6 Carbohydrates

Fuel for Your Body

How Carbohydrates Are Broken Down by the Body

The Many Faces of Carbohydrates

Simple Carbohydrates

The Glycemic Response to Carbohydrates

Sugar Alcohols

Sugar Substitutes

Complex Carbohydrates

Dietary Fiber

Soluble Fiber

Insoluble Fiber

Functional Fiber

How Much Fiber Do I Need?

Discovering High-Fiber Foods

More Is Not Always Better

High-Fiber Recipe

7 Protein

The Building Blocks of the Body

How Proteins Are Broken Down

Where to Find Protein

Animal-Based Protein

Plant-Based Protein

How Much Do I Need?

What If I Can’t Get Enough?

Is More Protein Better?

Errors in Protein Metabolism

High-Protein Recipe

8 Fats and Cholesterol

The Many Types of Fats

How Fats Are Broken Down

Saturated Fat

Trans Fats

Monounsaturated Fats

Polyunsaturated Fats

Omega-3s

Omega-6s

Triglycerides

Cholesterol–the Good and the Bad

High-Density Lipoprotein (HDL)

Low-Density Lipoprotein (LDL)

Total Cholesterol

Cholesterol Ratio

How to Improve Your Numbers

Discovering Healthy Fats in Foods

Top Sources of Heart-Healthy Omega-3 Fats in Foods

Healthy Fats Recipe

9 Vitamins

What Is a Vitamin?

How Vitamins Are Broken Down in the Body

Water-Soluble Vitamins

The B Vitamins

Vitamin B12

Vitamin B6

Thiamin, Riboflavin, and Niacin

Biotin, Pantothenic Acid, and Folate

Vitamin C

Fat-Soluble Vitamins

Vitamin A

Vitamin D

Vitamin E

Vitamin K

10 Minerals

What Is a Mineral?

How Minerals Are Broken Down in the Body

Major Minerals

Calcium

Phosphorus

Sulfate

Potassium

Sodium

Chloride

Magnesium

Trace Minerals

Iron

Zinc

Fluoride

Iodine

Chromium

Molybdenum

Selenium

Copper

Manganese

Vitamin and Mineral Supplements

What Makes a Supplement Good?

Who Needs Supplements?

11 Phytonutrients

What Is a Phytonutrient?

The Benefits of Phytonutrients

Carotenoids

Beta-Carotene

Lycopene

Lutein and Zeaxanthin

Flavonoids

Anthocyanidins

Catechins

Isoflavones

Resveratrol

How Phytonutrients Are Broken Down

Which Is the Best: Phytonutrient Pills or Whole Foods?

Getting More Phytonutrients in Your Diet

Phytonutrients in Foods

Colorful Eating

Phytonutrients Recipe

Part 3: Making Your Best Food Choices

12 Understanding Your Foods

What Should I Eat?

The Basic Food Groups

Whole Grains

Protein

Fruits and Vegetables

Dairy

Healthy Fats

What If I Eliminate Food Groups?

Dairy Alternatives

Gluten-Free Alternatives

Food Combining

The Food Label

Labeling

The Serving Size

What Is % Daily Value?

Packaging Claims

Nutrient Claims

Health Claims

Structure and Function Claims

13 Best Shopping Practices

Safe Food Choices

Supply Chain

Keeping Food Safe

Organic vs. Conventionally Grown

Certification Process

Natural Ingredients

Genetically Modified Organisms (GMOs)

Food Additives

What Is a Sustainable Food System?

Locally Grown

Environmental Impact

Fresh, Frozen, Canned, or Freeze-Dried?

Truth in Labeling

14 Cooking Oil Basics

Choosing the Right Cooking Oil

The Best Monounsaturated Oils for Health

Olive Oil

Canola Oil

Avocado Oil

Safflower Oil

Polyunsaturated Oils

Omega-3

Omega-6

Soybean Oil

Corn Oil

The Negative Impact of Oils on Health

Butter

Lard

Palm Oil

Coconut Oil

Trans Fat

Vegetable Shortening

Margarine

Part 4: Your Healthy Diet

15 What Is a Healthy Diet?

Meeting Your Body’s Needs

Nutrients for Health

Variety

Portion Control

Serving Size Tips and Techniques

Gadgets

Your Food Nemesis

How to Cultivate New Food Habits

The Plan

Avoiding and Dealing with Cravings and Ruts

Getting Sidetracked

16 Hunger

Hunger Regulation in the Body

The Physical Need for Food

The Psychology of Hunger and Emotional Eating

Disordered Eating Patterns

Eating Disorders

Where to Find Help

Why Diets Don’t Work

Breaking Free from Old Eating Patterns

Clean Plate Club

Be a Good Role Model

I’m Not Hungry

Eating on a Schedule

Intuitive Eating

Satisfying Foods

Food Cravings

17 Food Allergies

What Is a Food Allergy?

What Is a Food Intolerance?

What Is a Food Sensitivity?

Lifestyle Eating and Performance

The Top Eight Food Allergies

Wheat

Dairy

Fish

Shellfish

Tree Nuts

Peanuts

Eggs

Soy

Fortifying Your Diet

Dairy Alternatives

Egg Substitutes

Gluten-Free Foods

Dining Out with a Food Allergy

The Restaurant Selection Process

It’s a Team Effort

18 Let’s Get Cooking

Meal Planning Made Easy

Think Seasonally

Finding the Time to Cook

Meal Solutions

Kitchen Organization

A Well-Stocked Pantry

Creating Your Meal Plan

Food Prep Made Easy

What’s the Best Way to Cook?

Sautéing

Grilling

Steaming

Baking

Frying

Sous Vide

Order’s Up

Portion Sizes

Leftovers

19 Eating Out

Frequency of Meals Away from Home

Selecting a Restaurant

The Food Dialogue

A Quick Guide to Meal Selection

Words to Watch For

Navigating the Menu for Good Health

Appetizers

Entrées

Sides

Desserts

Cocktails

Food on the Go

Meals at the Grocery Store

Part 5: What Science Says About Special Foods

20 Top Diets

Plant-Based Diets

The Mediterranean Diet

The Flexitarian Diet

The Vegetarian Diet

The Vegan Diet

The Raw Food Diet

The Juicing Diet

Therapeutic Lifestyle Changes (TLC) Diet

Dietary Approaches to Stop Hypertension (DASH) Diet

The Paleo Diet

Commercial Diet Plans

Weight Watchers

Jenny Craig

Atkins

South Beach

21 Superfoods: Are They Real or Just Good Marketing Tactics?

What Makes a Food Super?

Superfoods and Their Benefits

Longevity

Mental Health

Energy

A Healthy Sex Drive

Examples of Superfoods

Dark Chocolate

Berries

Kale

Chia Seeds

Pomegranates

Black Beans

Salmon

Turmeric

Walnuts

Avocados

Sample Superfoods Recipe

22 Controversial Foods

Why Certain Foods Are Considered Controversial

Eggs

The Hen House

Cholesterol and Fat

Classification of Eggs

Meats

Beef

Pork

Fish

Endangered Species

Fish Farming

Mercury

Coffee

The Good News About Your Cup of Joe

Caffeine and Coffee–the Dark Side

Wine

Health Benefits

Breast Cancer Risk

Beer

Appendixes

A Glossary

B Online Resources

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