Understanding Nutrition

Key differences between 14th and 13th editions

• Time lapse between current and previous editions: 3 years (2015 vs 2012).
• Major changes between the Fourteenth and Thirteenth Editions:
• Chapter 1:
• Table on six classes of nutrients
• New term in glossary registered dietitian nutritionist
• Chapter 2:
• Figure 2.9 illustrates differences and changes in Nutrition Facts Label
• Example of front-of-package labeling
• Chapter 3: Material in gastrointestinal microbiome
• Chapter 4:
• Table showing the glycemic index of common foods
• Table listing the purposes of added sugars to foods
• Chapter 5:
• Table which defines desirable blood lipid levels
• List of fat options among the protein foods
• Figure on how to read labels on Omega-3 supplements
• Chapter 7:
• Examples of alcohol beverage labels
• Chapter 8:
• Tables on estimating energy expended on basal metabolism and on the thermic effect of food
• New term Relative Energy Deficiency in Sport
• Adverse consequences of inadequate energy intake
• Discussion of food addiction
• Chapter 9:
• Material on brite/beige adipocytes
• Latest FDA approved weight loss drugs Belviq® (lorcaserin) and Qsymia® (phentermine and topiramate)
• Table of health strategies to prevent obesity in the United States
• Chapter 11: Discussion on "golden rice", a genetically engineered rice to biosynthesize beta-carotene.
• Chapter 13: List of dietary factors that influence iron absorption.
• Chapter 14:
• Table demonstrating difference between heat stroke and hypothermia
• Discussion about beta-alanine, a non-essential amino acid.
• Chapter 15:
• Benefits of The Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)
• Risk factors for gestational diabetes
• Chapter 16:
• Table on protective factors in breast milk
• List of common choking items
• Discussion of new school meal programs
• Chapter 17: Picture comparing healthy lens versus cataract lens
• Chapter 18:
• Lists of nutrients known to play important roles in immune function
• Discussion on fasting blood glucose test and A1C test for diabetes
• Chapter 19:
• Information on ultra-processed foods, the products that combine processed ingredients
• Paragraph on arsenic contamination