Ohio State Newark: Human Nutrition

Vitamins and Minerals by Myrna Chandler Goldstein; Mark A. Goldstein This accessible reference profiles the vitamins and minerals most important to human health, presenting information in an easy-to-use format and summarizing the findings of key research studies. Everyone knows that vitamins and minerals are nonnegotiable components of optimal health. But what exactly do these substances do in the body, and how much of each is needed? What happens if an individual ingests too little or too much of a particular vitamin or mineral? Which foods are the best sources of them, and are dietary supplements a safe alternative? Do certain vitamins and minerals offer protection against certain diseases and medical conditions? Vitamins and Minerals: Fact versus Fiction provides answers to these and many other questions in an accessible format, backed by summaries of key research findings. This book cuts through the confusion and hype that surround the nutrition and supplements industries to offer readers clear guidance founded on solid medical research. A standardized chapter structure and several appendices make the most important information readily available, while introductory essays explore fundamental topics--such as different types of intake recommendations and how they're determined--in greater depth. * Utilizes a standardized chapter structure that makes finding specific information fast and simple * Summarizes and contextualizes key research findings in easy-to-understand language * Provides introductory materials to help readers build a solid foundation of knowledge, including how suggested vitamin and mineral intake amounts are determined and how dietary supplements are regulated * Includes appendices that provide at-a-glance information about the best food sources for all vitamins and minerals covered in the book

Forks over Knives by Gene Stone (Editor); T. Colin Campbell (Foreword by); Caldwell B. Esselstyn (Foreword by); Caldwell B. Esselstyn (Foreword by) The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer? For decades, that question has fascinated a small circle of impassioned doctors and researchers--and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet--it could save your life. It may overturn most of the diet advice you've heard--but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm--and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet. Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include: Insights from the luminaries behind the film--Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others Success stories from converts to plant-based eating--like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great! The many benefits of a whole-foods, plant-based diet--for you, for animals and the environment, and for our future A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools 125 recipes from 25 champions of plant-based dining--from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp--delicious, healthy, and for every meal, every day.

Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy by Dilip Ghosh (Editor); Diana Bogueva (Editor); R. Smarta (Editor) **Association of American Publishers (AAP) PROSE Award Finalist in Nursing and Allied Health Services, 2024** Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource.

The Science of Nutrition by Josie Frazier (Editor) The science which interprets the interaction of different substances in food along with nutrients with respect to an organism is known nutrition. It takes into consideration the maintenance, growth, reproduction, disease and health of the organism. When the nutrient intake is not enough or if the intake is too much, it can cause a condition known as malnutrition. Deficiency of nutrients, also known as undernutrition, can cause various diseases such as scurvy, anemia and blindness. The excess of nutrients, also called overnutrition, can also cause several diseases like obesity and metabolic syndrome. Nutrients are primarily divided into two categories, macronutrients and micronutrients. Carbohydrates, fats, fiber and protein are some of the macronutrients. Minerals and vitamins are some examples of micronutrients. The topics included in this book on nutrition are of utmost significance and bound to provide incredible insights to readers. It includes contributions of experts and scientists which will provide innovative insights into this field. This book will serve as a valuable source of reference for graduate and post graduate students.

Scientific American Nutrition for a Changing World by Jamie Pope; Steven Nizielski Nutrition for a Changing World engages students like no other nutrition textbook.  Real stories - about real people and real science - are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like "science storyboards" that guide students step-by-step through essential processes and concepts.  Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book's contemporary approach to nutrition science. Nutrition for Changing World is also the only product for the course to offer automatically graded diet analysis activities. AnalyzeMyDiet provides both a diet tracker and personalized, auto-graded diet analysis activities built to cover a standard 3- to 7-day diet analysis assignment, freeing instructors from hand-grading these projects.