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Cover of Health and Nutrition: An Introduction to Basic Concepts v3.2.1
Published: 
May 2021
Page Count: 
808
ISBN (Digital): 
978-1-4533-3943-5

Health and Nutrition: An Introduction to Basic Concepts

Custom Version 3.2.1
By Linda B. White
Adapted by Terri Jo Wheeler

Included Supplements

Key Features

  • Updated to reflect the U.S. Department of Agriculture (USDA) Dietary Guidelines for Americans, 2020–2025.  
  • Includes information about COVID-19.
  • Standard organization with a cross-section of information on various approaches to healthy living: conventional, holistic, complementary, and integrative.
  • Overall integrative theme shifts away from a primary focus on treating disease to an emphasis on keeping patients healthy in the first place.
  • Addresses all aspects of an individual’s health, not just physical considerations. Encompasses a variety of relevant, evidence-based therapies to optimize health and avoid disease.
  • Healthy aging is highlighted throughout through a focus on modifiable risk factors.
  • Features summaries of historical milestones culminating in our current understanding of health.
  • Videos from health organizations that help cement or augment many of the presented concepts and best practices.
  • Replete with self-assessments and recommendations for a healthy lifestyle.
  • Customizable.

Students

Online Access Price:  $33.95 Color Printed Textbook with Online Access Price:  $85.95
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Health Now: An Integrative Approach to Personal Health is suitable for courses on Personal Health or Introduction to Health that cover basic information about how to get and stay healthy.  This course is generally taught at the undergraduate level at most two- and four-year colleges and universities.

Health Now: An Integrative Approach to Personal Health is an introduction to personal health that presents and identifies lifestyle changes that promote health and wellness and prevent disease. Students will learn how personal habits ripple outward, affecting not only themselves, but also their loved ones and, ultimately, the local and global environment. Students will develop a firm grasp of health basics and health literacy that encourages them to consult credible sources for answers.

Chapter 1: Health for Life

  • 1.1 Defining Health and Wellness
  • 1.2 Global and National Health Concerns
  • 1.3 Take Charge of Your Health
  • 1.4 Recommended Resources

    • Chapter 2: Nutrition and You

  • 2.1 Defining Nutrition, Health, and Disease
  • 2.2 What Are Nutrients?
  • 2.3 The Broad Role of Nutritional Science
  • 2.4 Health Factors and Their Impact
  • 2.5 Assessing Personal Health
  • 2.6 A Fresh Perspective: Sustainable Food Systems
  • 2.7 End-of-Chapter Exercises

    • Chapter 3: Sleep

  • 3.1 The Function of Sleep
  • 3.2 Regulation of Sleep and Wakefulness
  • 3.3 States and Stages of Sleep
  • 3.4 How Sleep Changes with Age
  • 3.5 Sleep Deprivation: Running on Empty
  • 3.6 Sleep Disorders
  • 3.7 How to Sleep Better
  • 3.8 Recommended Resources

    • Chapter 4: Nutrition and Society: Food Politics and Perspectives

  • 4.1 Historical Perspectives on Food
  • 4.2 The Food Industry
  • 4.3 The Politics of Food
  • 4.4 Food Cost and Inflation
  • 4.5 The Issue of Food Security
  • 4.6 Nutrition and Your Health
  • 4.7 Diets around the World
  • 4.8 End-of-Chapter Exercises

    • Chapter 5: Carbohydrates

  • 5.1 A Closer Look at Carbohydrates
  • 5.2 Digestion and Absorption of Carbohydrates
  • 5.3 The Functions of Carbohydrates in the Body
  • 5.4 Looking Closely at Diabetes
  • 5.5 Health Consequences and Benefits of High-Carbohydrate Diets
  • 5.6 Carbohydrates and Personal Diet Choices
  • 5.7 The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  • 5.8 End-of-Chapter Exercises

    • Chapter 6: Lipids

  • 6.1 What Are Lipids?
  • 6.2 How Lipids Work
  • 6.3 Digestion and Absorption of Lipids
  • 6.4 Understanding Blood Cholesterol
  • 6.5 Balancing Your Diet with Lipids
  • 6.6 Lipids and the Food Industry
  • 6.7 Lipids and Disease
  • 6.8 A Personal Choice about Lipids
  • 6.9 End-of-Chapter Exercises

    • Chapter 7: Proteins

  • 7.1 Defining Protein
  • 7.2 The Role of Proteins in Foods: Cooking and Denaturation
  • 7.3 Protein Digestion and Absorption
  • 7.4 Protein’s Functions in the Body
  • 7.5 Diseases Involving Proteins
  • 7.6 Proteins, Diet, and Personal Choices
  • 7.7 End-of-Chapter Exercises

    • Chapter 8: Nutrients Important to Fluid and Electrolyte Balance

  • 8.1 Overview of Fluid and Electrolyte Balance
  • 8.2 Water’s Importance to Vitality
  • 8.3 Regulation of Water Balance
  • 8.4 Electrolytes Important for Fluid Balance
  • 8.5 Consequences of Deficiency or Excess
  • 8.6 Water Concerns
  • 8.7 Popular Beverage Choices
  • 8.8 End-of-Chapter Exercises

    • Chapter 9: Nutrients Important as Antioxidants

  • 9.1 Generation of Free Radicals in the Body
  • 9.2 Antioxidant Micronutrients
  • 9.3 The Whole Nutrient Package versus Disease
  • 9.4 End-of-Chapter Exercises

    • Chapter 10: Nutrients Important for Bone Health

  • 10.1 Bone Structure and Function
  • 10.2 Bone Mineral Density Is an Indicator of Bone Health
  • 10.3 Micronutrients Essential for Bone Health: Calcium and Vitamin D
  • 10.4 Other Essential Micronutrients for Bone Health: Phosphorus, Magnesium, Fluoride, and Vitamin K
  • 10.5 Osteoporosis
  • 10.6 Risk Factors for Osteoporosis
  • 10.7 Osteoporosis Prevention and Treatment
  • 10.8 Deficiency, Supplementation, and Choices
  • 10.9 End-of-Chapter Exercises

    • Chapter 11: Nutrients Important for Metabolism and Blood Function

  • 11.1 Blood’s Function in the Body and in Metabolism Support
  • 11.2 Metabolism Overview
  • 11.3 Vitamins Important for Metabolism and for Blood Function and Renewal
  • 11.4 Minerals Important for Metabolism and for Blood Function and Renewal
  • 11.5 Iron-Deficiency Anemia
  • 11.6 End-of-Chapter Exercises

    • Chapter 12: Energy Balance and Body Weight

  • 12.1 Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
  • 12.2 Balancing Energy Input with Energy Output
  • 12.3 Too Little or Too Much Weight: What Are the Health Risks?
  • 12.4 Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  • 12.5 End-of-Chapter Exercises

    • Chapter 13: Physical Fitness

  • 13.1 Fitness Basics
  • 13.2 The Impact of Physical Activity on Your Health
  • 13.3 Your Exercise Plan
  • 13.4 Recommended Resources

    • Chapter 14: Stress: Keeping Your Balance in a Hectic World 

  • 14.1 Overview of the Stress Response
  • 14.2 The Downsides of Stress
  • 14.3 How to Become Less Stressed
  • 14.4 Recommended Resources

    • Chapter 15: Mental Health

  • 15.1 A False Dichotomy
  • 15.2 Mental Disorders
  • 15.3 Recommended Resources

    • Chapter 16: Substance Use Disorders and Addictive Behaviors

  • 16.1 Defining Substance Use Disorders
  • 16.2 Tobacco
  • 16.3 Alcohol
  • 16.4 Opioids, Depressants, and Stimulants
  • 16.5 Marijuana, Hallucinogens, Club Drugs, and Inhalants
  • 16.6 Behavioral Addictions
  • 16.7 Recommended Resources

    • Chapter 17: Immune System Health

  • 17.1 Immune System Overview
  • 17.2 Immune System Dysfunction
  • 17.3 Fortifying Immune Function
  • 17.4 Recommended Resources

    • Chapter 18: Coping with Common Infections

  • 18.1 Understanding Infections
  • 18.2 Respiratory Infections
  • 18.3 Gastrointestinal Infections
  • 18.4 Central Nervous System Infections
  • 18.5 Skin Infections
  • 18.6 Urinary Tract Infections
  • 18.7 Recommended Resources

    • Chapter 19: Conventional, Complementary, and Integrative Medicine

  • 19.1 Conventional Medicine
  • 19.2 Complementary and Alternative Medicine
  • 19.3 Holistic Medicine and Integrative Medicine
  • 19.4 Recommended Resources

    • Chapter 20: Personal Safety

  • 20.1 Unintentional Injuries
  • 20.2 Intentional Injuries
  • 20.3 Recommended Resources
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    Linda B. White Metropolitan State University of Denver

    Linda Blachly White (MD University of California, San Diego) received B.S. and M.S. degrees in biology from Stanford University in addition to an MD. Following two years of residency training at the University of Colorado in Denver, she taught human physiology for several semesters in the biology department at Metropolitan State University of Denver. Prior to her passing, Linda devoted herself full time to freelance writing, editing, and consulting.
    Between 2004 and 2014, Linda returned to MSU Denver and developed and taught courses in the Integrative Therapies Program. These classes include Stress: Physiology, Pathophysiology, and Treatment, Sleep Science, Physiology of Aging, Dynamics of Health, Pediatric Holistic Health, Herbal Medicines, Botanical Pharmacology, and Writing for the Health Professions.
    In 1990, Linda published her first book: The Grandparent Book (Gateway Books). She also contributed chapters to Consumer Guide’s The Complete Pregnancy and Baby Book (Publications International, 1987) and Maximum Food Power for Women (Rodale Books, 2001). She coauthored Kids, Herbs, & Health (Interweave Press, 1999), The Herbal Drugstore (Rodale, 2000), and 500 Time-Tested Home Remedies and the Science Behind Them (Fair Winds Press, 2013). In 2010, she worked as a contributing editor for National Geographic’s Complete Guide to Medicinal Herbs and Other Healing Plants. She also was a contributor and advisor for Complete Guide to Natural Home Remedies (National Geographic, 2012). 
    Linda's articles have appeared in Sesame Street Parents’ Guide, Mothering, Runner’s World, Vegetarian Times, Herbs for Health, Herb Companion, Pediatrics for Parents, Nutrition Science News, Natural Home, Natural Pharmacy, Delicious Living, Nutraceuticals World, Great Life, AllHerb.com, Taste for Life, Remedies, Mother Earth News, and Mother Earth Living.
    Linda lectured nationally and internationally, including at the Smithsonian Institute and three universities in Xi’an, China. She appeared on local television as well as CNN and Good Morning, America. 

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