PREFACE WHAT''S NEW FOR THE NINTH EDITION ORGANIZATION LEARNING TOOLS MEDIA AND SUPPLEMENTS SUPPLEMENTARY MATERIALS ACKNOWLEDGMENTS 1 INTRODUCTION TO NUTRITION INTRODUCTION WHY IS NUTRITION IMPORTANT AND WHAT IS A HEALTHY DIET? NUTRITION AND FOOD TERMS TO KNOW WHY DO YOU EAT THE FOODS YOU DO? KCALORIES AND NUTRIENTS WHAT HAPPENS WHEN YOU EAT? SUSTAINABLE FOOD SYSTEMS FINDING RELIABLE NUTRITION AND HEALTH INFORMATION SUMMARY CHECKOUT QUIZ 2 USING FOOD GUIDES, DIETARY RECOMMENDATIONS, AND NUTRITION LABELS TO PLAN MENUS INTRODUCTION MYPLATE 2015-2020 DIETARY GUIDELINES NUTRITION LABELS ON PACKAGED GOODS AND RESTAURANT MENUS PLANNING MENUS USING MYPLATE AND THE DIETARY GUIDELINES FOR AMERICANS SUMMARY CHECKOUT QUIZ 3 CARBOHYDRATES INTRODUCTION SUGARS STARCHES AND FIBERS WHOLE GRAINS CARBOHYDRATES IN THE BODY AND CHOOSING HEALTHY CARBOHYDRATES CULINARY FOCUS: WHOLE GRAINS AND LEGUMES SUMMARY CHECKOUT QUIZ 4 FAT INTRODUCTION FATS IN FOODS FATTY ACIDS ESSENTIAL FATTY ACIDS, OMEGA3 FATTY ACIDS, AND CHOLESTEROL FATS IN THE BODY DIETARY RECOMMENDATIONS CULINARY FOCUS: DAIRY AND EGGS SUMMARY CHECKOUT QUIZ 5 PROTEIN INTRODUCTION PROTEIN IN FOOD PROTEIN IN THE BODY VEGETARIAN EATING DIETARY RECOMMENDATIONS FOR PROTEIN CULINARY FOCUS: MEAT, POULTRY, AND FISH SUMMARY CHECKOUT QUIZ 6 VITAMINS INTRODUCTION BASICS OF VITAMINS VITAMIN A VITAMIN D VITAMIN E VITAMIN C THIAMIN, RIBOFLAVIN, AND NIACIN VITAMIN B6 FOLATE AND VITAMIN B12 DIETARY SUPPLEMENTS CULINARY FOCUS: FRUITS AND VEGETABLES SUMMARY CHECKOUT QUIZ 7 WATER AND MINERALS INTRODUCTION WATER BEVERAGES AND CAFFEINE BASICS OF MINERALS CALCIUM AND PHOSPHORUS MAGNESIUM SODIUM POTASSIUM IRON ZINC AND IODINE CULINARY FOCUS: NUTS AND SEEDS SUMMARY CHECKOUT QUIZ 8 BUILDING FLAVOR AND BALANCED BAKING INTRODUCTION INGREDIENTS PREPARATION TECHNIQUES COOKING METHODS PUTTING IT ALL TOGETHER BALANCED BAKING SUMMARY CHECKOUT QUIZ 9 RECIPE MAKEOVERS INTRODUCTION BASICS FOR MODIFYING RECIPES APPETIZERS AND ENTRÉES SAUCES AND DRESSINGS DESSERTS GLUTEN-FREE BAKING SUMMARY CHECKOUT QUIZ 10 BALANCED MENUS INTRODUCTION BALANCED MENU BASICS APPETIZERS, SOUPS, AND SALADS ENTRÉES, SAUCES, AND SIDE DISHES DESSERTS, BREAKFAST, AND BREAKS PRESENTATION SUMMARY CHECKOUT QUIZ 11 HANDLING CUSTOMERS'' SPECIAL NUTRITION REQUESTS INTRODUCTION LOW KCALORIE OR LOW SATURATED FAT REQUESTS LOW SUGAR OR LOW SODIUM REQUESTS FOOD ALLERGIES GLUTEN FREE LOW LACTOSE OR VEGETARIAN REQUESTS SUMMARY CHECKOUT QUIZ 12 WEIGHT MANAGEMENT INTRODUCTION BASICS OF WEIGHT MANAGEMENT HOW TO LOSE WEIGHT WEIGHTLOSS MYTHS SUMMARY CHECKOUT QUIZ 13 NUTRITION FOR ALL AGES INTRODUCTION NUTRITION AND MENU PLANNING FOR CHILDREN NUTRITION AND MENU PLANNING FOR ADOLESCENTS FIGHTING CHILDHOOD OBESITY NUTRITION AND MENU PLANNING FOR OLDER ADULTS EATING DISORDERS NUTRITION AND MENU PLANNING FOR THE ATHLETE SUMMARY CHECKOUT QUIZ APPENDIX A SERVING SIZES FOR MYPLATE FOOD GROUPS AND HOW TO COUNT OILS AND EMPTY KCALORIES APPENDIX B DIETARY REFERENCE INTAKES APPENDIX C ANSWERS TO ODD-NUMBERED QUESTIONS IN CHECK-OUT QUIZZES GLOSSARY INDEX.