Unit 1: Key Nutrition Concepts and Terms. Unit 2: The Inside Story about Nutrition and Health. Unit 3: The Ways of Knowing about Nutrition. Unit 4: Understanding Food and Nutrition Labels. Unit 5: Nutrition Attitudes and Behaviors. Unit 6: What's a Healthful Diet?. Unit 7: How the Body Uses Food: Digestion and Absorption. Unit 8: Calories! Food, Energy, and Energy Balance. Unit 9: The Highs and Lows of Body Weight. Unit 10: Weight Control: The Myths and Realities. Unit 11: Disordered Eating: Anorexia Nervosa, Bulimia, and Pica. Unit 12: Useful Facts about Sugars, Starches, and Fiber. Unit 13: Diabetes Now. Unit 14: Alcohol: The Positives and Negatives. Unit 15: Proteins and Amino Acids. Unit 16: Vegetarian Diets. Unit 17: Food Allergies and Intolerances. Unit 18: Fats and Cholesterol in Health. Unit 19: Nutrition and Heart Disease. Unit 20: Vitamins and Your Health. Unit 21: Phytochemicals and Genetically Modified Food. Unit 22: Diet and Cancer. Unit 23: Good Things to Know about Minerals. Unit 24: Dietary Supplements and Functional Foods. Unit 25: Water Is an Essential Nutrient. Unit 26: Nutrient-Gene Interactions in Health and Disease. Unit 27: Nutrition and Physical Fitness for Everyone. Unit 28: Nutrition and Physical Performance. Unit 29: Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy. Unit 30: Nutrition for the Growing Years: Childhood through Adolescents. Unit 31: Nutrition and Health Maintenance for Adults of All Ages. Unit 32: The Multiple Dimensions of Food Safety. Appendix A: Table of Food Composition. Appendix B: Reliable Sources of Nutrition Information. Appendix C: The U.S. Food Exchange System. Appendix D: Table of International Food Additives. Appendix E: Cells. Appendix F: WHO: Nutrition Recommendations Canada: Choice System and Guidelines. Glossary. Index.