XII
C O N T E N T S C O N T E N T S
Part 1
The Importance of Food . .2
Chapter 1
Food Affects Life . . . . . . . . . . . . . . .4
The History of Food . . . . . . . . . . . . . . . . 5
Making Choices About Foods. . . . . . . . . 6
Food Meets Physical Needs . . . . . . . . . . 7
Cultural Infl uences on Food Choices . . . 8
Social Infl uences on Food Choices. . . . 11
Psychological Infl uences on
Food Choices . . . . . . . . . . . . . . . . . . . . 16
Factors That Affect the Food Supply. . . 16
Chapter 2
Nutritional Needs . . . . . . . . . . . . . .25
The Nutrients . . . . . . . . . . . . . . . . . . . . 27
Carbohydrates . . . . . . . . . . . . . . . . . . . 28
Fats. . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Proteins. . . . . . . . . . . . . . . . . . . . . . . . . 33
Vitamins . . . . . . . . . . . . . . . . . . . . . . . . 34
Minerals . . . . . . . . . . . . . . . . . . . . . . . . 43
Water . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Digestion and Absorption . . . . . . . . . . . 50
Metabolism . . . . . . . . . . . . . . . . . . . . . . 52
Chapter 3
Making Healthful Choices . . . . . . .56
Benefi ts of Healthful Choices . . . . . . . . 57
Resources for Making
Healthful Choices . . . . . . . . . . . . . . . . . 58
Choosing Wisely When
Shopping for Food. . . . . . . . . . . . . . . . . 68
Choosing Wisely When
Preparing Food . . . . . . . . . . . . . . . . . . . 72
Choosing Wisely When Eating Out. . . . 74
Chapter 4
Nutrition and Fitness
Through the Life Span . . . . . . . . . .80
Pregnancy and Lactation . . . . . . . . . . . 81
Infancy and Early Childhood. . . . . . . . . 84
The Elementary School Years. . . . . . . . 88
The Teen Years . . . . . . . . . . . . . . . . . . . 90
Adulthood . . . . . . . . . . . . . . . . . . . . . . . 91
The Later Years. . . . . . . . . . . . . . . . . . . 93
Special Diets. . . . . . . . . . . . . . . . . . . . . 95
Food Assistance Programs. . . . . . . . . . 98
Chapter 5
Staying Active and
Managing Weight . . . . . . . . . . . . .104
Energy Needs. . . . . . . . . . . . . . . . . . . 105
Physical Activity and Fitness. . . . . . . . 107
Nutrition for Athletes . . . . . . . . . . . . . . 110
Weight Management. . . . . . . . . . . . . . 112
Eating Disorders . . . . . . . . . . . . . . . . . 122
Chapter 6
Safeguarding Health. . . . . . . . . . .128
Foodborne Illnesses . . . . . . . . . . . . . . 129
Four Steps to Food Safety . . . . . . . . . 133
Safety in the Kitchen. . . . . . . . . . . . . . 139
Part 2
The Management
of Food . . . . . . . . . . . . . .148
Chapter 7
Kitchen and Dining Areas . . . . . .150
Planning the Kitchen and
Dining Areas . . . . . . . . . . . . . . . . . . . . 151
Functional Surfaces and Fixtures . . . . 155
Table Appointments . . . . . . . . . . . . . . 157
Setting the Table . . . . . . . . . . . . . . . . . 160