'On the Web' is an internet-based supplement that provides additional web content to supplement the material in Concepts of Fitness and Wellness. Browse through the whole document to explore web content related to this concept. If you know the specific 'On the Web' number or page number of the web icon in the text you can click on the direct link you are looking for below. Click here to access the other Online Learning Center resources available from the McGraw Hill Website (http://www.mhhe.com/corbin7e).

The material available here is for the exclusive use of students and instructors using the Concepts-based textbooks. All rights reserved (McGraw Hill Higher Education).

On the Web - Concept 14

Web14-01: Dietary Guidelines

Web14-02: Understanding Differences in Nutritional Guidelines

Web14-03: Food Labels

Web14-04: Carbohydrates and the Glycemic Index

Web14-05: Dietary Fiber

Web14-06: Importance of Fruits and Vegetables

Web14-07: Types of Dietary Fat

Web14-08: Modified Fats and Trans Fats

Web 14-9 Fat substitutes and Neutraceuticals

Web14-10 Protein and Amino Acids in the Diet

Web14-11 Vegetarian Diets

Web14-12 Vitamin Supplementation

Web14-13: Carbohydrate Loading and Energy Drinks

Web 14-14 Web Resources

Web14-15 - Supplemental Readings

Web14-01: Dietary Guidelines

The U.S. Dietary Guidelines provide consumers with clear guidelines on how to ensure that their diet is providing the nutrients they need. The guidelines are updated every 5 years to ensure that the guidelines reflect the current information on links between nutrition and health. The USDA and the Department of Health and Human Services recently released new guidelines for the year 2005. This document provides perhaps the most updated reference guide for good nutrition. The chapters in the revised Guidelines cover the key components of nutrition including separate sections on Adequate Nutrients within Calorie Needs, Weight Management, Physical Activity, Food Groups to Encourage, Fats, Carbohydrates, Sodium and Potassium, Alcoholic Beverages, and Food Safety. Click here to access the web page for the U.S. Dietary Guidelines. The links from the press release on these guidelines also provides some valuable information.

<a onClick="window.open('/olcweb/cgi/pluginpop.cgi?it=jpg::::/sites/dl/free/0073523593/419771/14_1.jpg','popWin', 'width=NaN,height=NaN,resizable,scrollbars');" href="#"><img valign="absmiddle" height="16" width="16" border="0" src="/olcweb/styles/shared/linkicons/image.gif"> (16.0K)</a>

Overall, the dietary guidelines for 2005 are not that different from the guidelines that have been provided for the past 20 years. The reason for this is that the general principles of healthy eating haven't really changed. A major emphasis with this edition of the Guidelines is that there is a more concerted effort to try to promote dietary change in the population. Each section includes a list of action- oriented strategies designed to help people make small improvements in their diets. Click here to access the complete list of recommendations.

Small modifications in the dietary guidelines over the years have led to important changes in the way that people view healthy diets. In 1995, the guidelines recommended a diet "low in fat, saturated fat and cholesterol" but the 2000 guidelines adopted a more specific recommendation of a diet "low in saturated fat and cholesterol but moderate in total fat" This change acknowledged that there are differences in the health effects from dietary sources of fat and provides clearer information to the public on how to obtain a healthy diet. Click here to see a chart showing how the U.S. Dietary Guidelines have evolved over the years.

Guidelines can also be found at mypyramid.gov.

Web14-02: Understanding Differences in Nutritional Guidelines

The U.S. public health service uses a variety of different nutritional documents to provide nutrition recommendations to the public. A research advisory group known as the Food and Nutrition Board (FNB) is charged with setting some of the recommendations for different nutrient intakes. The FNB is a unit of the Institute of Medicine (IOM - www.iom.edu) which is part of the overall National Academy of Sciences (NAS). There is often confusion about the terminology used in this document so brief descriptions of some terms are provided below to assist in interpreting recommendations from this group.

• RDA: The National Research Council's Recommended Dietary Allowances (RDA) is the standard for the daily nutritional needs of healthy people. Broken down by gender and age, it covers 25 vitamins, minerals, and trace elements that are critical for a healthy diet. RDA's are neither the absolute minimum, maximum, or ideal amount of a nutrient you should consume; they merely provide an amount that you can be sure is safe and will promote proper health and development.
• U.S. RDA: The FDA established the U.S. Recommended Daily Allowance (USRDA) in 1973 as a simplified daily nutritional requirement standard for food labeling. Because of confusion between the terms USRDA and RDA, the term USRDA has been renamed RDI.
• RDI: The FDA established the Reference Daily Intake (RDI) to replace the term USRDA (see above) due to confusion between the terms USRDA and RDA. The RDA also adds six new nutrients, Vitamin K, Selenium, Chloride, Manganese, Chromium, and Molybdenum.
• DRV: The Daily Recommended Values (DRV) are established for special components of foods not listed by the RDI's, such as Fat, Cholesterol, Carbohydrates, and Protein. Unlike other daily nutritional requirements, the DRV's are derived from how many calories a day you need.

In recent years, there has been a consolidation of many of the governmental documents related to nutrition. The detailed web portal system available at www.nutrition.gov provides links to most of the important nutrition-related documents generated by the public health service. Go to this site first for your questions about nutrition. The USDA's Food and Nutrition Information Center also provides useful information about food and dietary guidelines. Click here to review the key recommendations from the Dietary Guidelines for Americans 2005. Another valuable resource is the International Food Information Council.

Web14-03: Food Labels

Food labels provide a lot of information about the contents of foods but consumers need to be savvy enough to know how to use them. The Center for Food Safety and Applied Nutrition - Consumer Branch (CFSAN) within the FDA has established a specific web page to provide consumers with information on how to interpret and use information on food labels. Visit the Food Labeling and Nutrition webpage to read up on this information. The food label offers more complete, useful and accurate nutrition information than ever before.

With today's food labels, consumers get:

• nutrition information about almost every food in the grocery store
• distinctive, easy-to-read formats that enable consumers to more quickly find the information they need to make healthful food choices
• information on the amount per serving of saturated fat, cholesterol, dietary fiber, and other nutrients of major health concern
• nutrient reference values, expressed as % Daily Values, that help consumers see how a food fits into an overall daily diet
• uniform definitions for terms that describe a food's nutrient content--such as "light," "low-fat," and "high-fiber"--to ensure that such terms mean the same for any product on which they appear
• claims about the relationship between a nutrient or food and a disease or health-related condition, such as calcium and osteoporosis, and fat and cancer. These are helpful for people who are concerned about eating foods that may help keep them healthier longer.
• standardized serving sizes that make nutritional comparisons of similar products easier
• declaration of total percentage of juice in juice drinks. This enables consumers to know exactly how much juice is in a product

The Food and Drug Administration has put together a highly informative and educational look at food labels. Click here to access this page. Another page provides and interactive food label quiz that will help you determine your knowledge about how to read food labels.

Note: separate labeling laws are used to regulate requirements for dietary supplements. Click here to access information on labeling of dietary supplements.

Web14-04: Carbohydrates and the Glycemic Index

Carbohydrates are the body's primary source of energy. There are two types of carbohydrates (simple and complex). They each are composed of the same three elements (carbon, hydrogen, and oxygen) - these are also the same components that also make up dietary fat - but they have different functions and properties in the body.

Simple carbohydrates are made up of individual sugar molecules. They are found in candy, soda, fruit and other sweet food. The molecules can be made up of either one (monosaccharide) or two (disaccharide) sugar units. The three types of monosaccharides are: fructose, glucose, and galactose. Complex carbohydrate molecules are made up of longer chains of sugar units. They are often called polysaccharides, which simply means "many saccharides". Complex carbohydrates are found in starchy foods such as potatoes, rice, pasta and bread as well as vegetables. Complex carbohydrates also contain dietary fiber. A common question about complex carbohydrates is why they aren't sweet like simple carbohydrates. The difference in taste is due to the length or size of the molecule. Complex carbohydrates are large molecules and they simply do not fit on the receptors of the taste buds on the tongue. As a polysaccharide dissolves and is broken down by digestive enzymes in the mouth the molecules become smaller and start to taste sweeter. Many people also wonder how fruit is categorized. It is sweet like simple sugars but is considered to be healthier (like a complex carbohydrate). Fruit is generally considered to be a simple carbohydrate but the sugars in fruit are composed of fructose molecules instead of glucose. Fructose does not cause the large increases in blood sugar and therefore doesn't lead to the same metabolic imbalances that are associated with simple sugars. Fruit also is packed with vitamins, minerals and fiber while most simple sugar foods are just "empty calories".

Both simple and complex carbohydrates are made up of the same chemical components (sugar units or sacharide molecules), but they are processed and used very differently within the body. Because simple sugars are made up of individual units they cause large increases in blood sugar which causes the body to release the hormone insulin. Insulin causes the sugars to be taken up and tends to promote the deposition of fat. Because complex carbohydrates have to be broken down one at a time, they do not cause a large increase in insulin. They therefore do not get stored as readily as simple sugars do. Recently, there has been a lot of interest in the concept of a "glycemic index". This measure refers to the effect that the food has on levels of sugar in the blood. Simple sugars typically have a "high glycemic index" (GI) which means they lead to rapid increases in blood sugar levels. The normal response is for the body to release insulin which causes the body to store the extra calories as glycogen (stored carbohydrates) or fat. This is not a problem for athletes or other active people who may need extra calories to maintain body weight but excess consumption of simple sugars may unnecessarily contribute to weight gain among more sedentary individuals. Many diets have grabbed onto the concept of a glycemic index and have based whole diet plans on avoiding foods with high glycemic index values. While there is some merit in this concept it is generally oversimplified and cannot be used as the sole basis for diet recommendations. There are numerous websites on the internet that provide information on the glycemic index but a savvy consumer would note that the majority of these sites are commercial sites (.com) that have something to sell or some way to possibly benefit from concerns about the glycemic index. Consumers are encouraged to browse these sites but should always consider the source in interpreting this information.

Resource Links on Glycemic Index:

• The International Food Information Council (www.ific.org) provides valuable information to consumers about food related issues. Read the IFIC review of the glycemic index for unbiased information about the glycemic index.
• In Australia, there has been a recent effort to conduct labeling of the glycemic index for different foods. Visit the GlycemicIndex.com website for more information (note: Because this is a .com website, consumers should be wary of any commercial aspects related to this site)

Web14-05: Dietary Fiber

Dietary fiber is not considered as a separate dietary nutrient but it is considered to be important for overall good nutrition and health. Evidence for health benefits have become strong enough that the FDA recently approved that specific beneficial health claims could be made for two specific dietary fibers. A recent controlled study tested the doses approved by the FDA for claims of health benefits and found that the recommended high fiber diet did lower total cholesterol, and improve lipid profiles. This study has further helped to validate the threshold levels currently used in dietary guidelines for fiber. (See American Journal of Clinical Nutrition, 75, 834-839, 2002.)

The National Cholesterol Education Program has also recently recommended dietary fiber as part of overall strategies for treating high cholesterol in adults. Many food manufacturers have also started to include references to fiber content in their products to enhance the health but not all fiber has been found to be beneficial or effective. To provide guidelines for how fiber should be described and understood, the Food and Nutrition Board of the National Academies of Sciences recently released a report called "Proposed Definitions of Dietary Fiber" as part of the periodic updates of the Dietary Reference Intakes. The report clarifies the types of fiber and specifies what types can be considered as beneficial fiber. This action will help to ensure clearer descriptions of fiber in future food products. Read the NAS statement on fiber.

In the past, clear distinctions were made between soluble fiber and insoluble fiber because they appeared to provide separate effects. Soluble fiber (typically found in fruits and oat bran) was more frequently associated with improving blood lipid profiles while insoluble fiber (typically found in grains) was mainly thought to help speed up digestion and reduce risks of colon and rectal cancer. Recent studies have concluded that the dietary fiber provided by a normal mixed diet is primarily insoluble fiber but the exact distributions between soluble and insoluble can vary dependent on how it was measured and analyzed. Some fibers could be placed in one category but may, in fact, have major benefits attributable to both soluble and insoluble fibers. Some examples of fiber sources with multiple effects include psyllium seed husk, oats, and oat bran. These fiber sources increase stool weight and improve laxation, as well as lower blood cholesterol levels and therefore have multiple benefits. Another issue is that there is considerable variability in the extent to which soluble fibers can lower cholesterol levels. The disparities between the amounts of soluble and insoluble fiber that are measured chemically and their physiological effects has led the Food and Nutrition Board panel to recommend that the terms "soluble fibers" and " insoluble fibers" gradually be eliminated and replaced by specific beneficial physiological effects of a fiber.

The American Dietetics Association recently released a position statement on dietary fiber that summarizes the health benefits and importance of fiber in a healthy diet. They point out that a fiber-rich diet is lower in energy density, often has a lower fat content, is larger in volume, and is richer in micronutrients, all of which have beneficial health effects. Click here to read the ADA Position on Dietary Fiber

Web14-06: Importance of Fruits and Vegetables

Fruit and vegetables are increasingly being viewed as essential to good health. A cancer research agency affiliated with the World Health Organization reported recently on strong evidence that eating fruits and vegetables could lower the risk of cancer, particularly cancers of the gastrointestinal tract. A spokesman for the group (Professor McMichael, commented that "individual dietary habits are complex and they are accompanied by various other personal behaviours, such as smoking and alcohol consumption, that can also affect cancer risk. So, it is not easy to get conclusive evidence on diet-cancer relationships. However, long-term follow-up studies involving large numbers from the general population are now providing higher-quality information about these relationships". For complete information read the press release from 03-24-2003:

The '5 a day' program is a major public health awareness campaign sponsored by the National Cancer Institute. See www.5aday.gov . This campaign has been highly effective and there have been tremendous increases in the awareness about the importance of fruits and vegetables among consumers. It is important to note that 5 services is the minimum recommended level for good health. Recent promotions have emphasized this point and have been urging women to consume at least 7 servings and for men to consume at least 9 servings.

Web14-07: Types of Dietary Fat

There are many different types of fat and they are not all equal in terms of their effects on health. Fats are made up of hydrocarbon chains (chains of carbon and hydrogen) of varying lengths. They vary in the exact arrangement of carbon and hydrogen on the molecule and in the overall length of the chain. A fat is considered saturated if all of the available carbon molecules have hydrogen on them. This chemical structure causes saturated fats to be solids at room temperature. Saturated fat comes mainly from animal sources, like meat, butter, and milk. A fat is considered unsaturated if it has one (mono-) or more (poly-) carbon-carbon "double bonds". This double bond changes the chemical properties and causes these fats to be liquids at room temperature. Unsaturated fats are typically from vegetable sources and include the fats found in corn, safflower, soybean, and sunflower oils, for example. The American Dietetic Association has posted a Fact Sheet on dietary fats. See the comparison of the chemical structures below.

While the two compounds look very similar, the chemical properties and metabolic effects of these fats are very different. Saturated fats are known to be atherogenic, meaning they have a tendency to promote atherosclerosis (the buildup of fatty plaque on the walls of the arteries). Unsaturated fats, on the other hand, do not raise cholesterol or promote atherosclerosis. Mono-unsaturated fats (which have only 1 double bond) such as olive oil, canola oil have been found to lower cholesterol and have beneficial effects on lipid profiles. There is also the type of fat (Omega-3 fatty acids) found in higher-fat seafood such as mackerel, and salmon. These fats are considered beneficial for overall health. The Center for Science in Public Interest (CSPI) recently published an article in their Nutrition Action Health Letter that summarizes issues associated with the different types of fats. Click here to download the PDF file from their website.

Because oils are liquids at room temperature many people assume that they are completely unsaturated. A closer look reveals that not all oils are created equal. Oils vary considerably in the percentage of saturated, poly-unsaturated and mono-unsaturated fats that they contain. In selecting oils, it is best to choose oils that are high in mono-unsaturated fats and low in saturated fats. Good choices for the kitchen are olive oil and canola oil since they have the larger percentage of mono-unsaturated fats. See the comparison of the fat content of different oils below.

Note: values reflect percentages of each type of fat. Source: American Dietetic Association

Web14-08: Modified Fats and Trans Fats

There has been considerable interest in recent years in a type of fat known as a "trans-fatty acid" which have been found to be highly atherogenic. This type of fatty acid is created when an unsaturated fat (e.g. oil) is converted into a saturated one in the process of hydrogenation. The hydrogenation process extends the shelf life of products and makes the fat more solid at room temperature. For example, this is how vegetable oils are converted into margarine that can be more conveniently spread onto foods. To complete the hydrogenation process, hydrogen is bubbled into the oil until the hydrogen molecules bond to the "free" carbon molecules. The resulting compound becomes a saturated fat known as a "trans" fatty acid because the chemical bond is different than in other fats. From a dietary standpoint, foods that are hydrogenated may be as harmful as saturated fats. The Food and Nutrition Board of the Institute of Medicine has recently recommended that food labels should contain information on the trans-fatty acid content so that consumers can make better food choices. The board recommends that trans-fatty acid content be as low as possible while consuming a nutritionally adequate diet. The full IOM report can be accessed at the IOM website (http://www.iom.edu/reports). Click here to download the whole PDF file (33 pages). See a sample label for how trans fats would be shown on a hypothetical food label.

The Center for Science in the Public Interest did a review of different commercially available margarines that have various types of modified fats in them. Check out the following websites: http://www.cspinet.org/nah/12_01/index.html

The American Heart Association also provides information concerning trans fat. Click the FAQ link for frequently asked questions about trans fat. The AHA has also established new diet and lifestyle recommendations that can be found here.

Web 14-9 Fat substitutes and Neutraceuticals

Food technology has led to major changes within the food industry. The concerns about dietary fat led to a number of different fat substitutes that provide the taste and mouth feel of fats but without the calories. Food technology has also led to developments of products that are labeled as neutraceuticals or functional foods. Neutraceuticals are natural, bioactive chemical compounds that have been found to have health promoting, disease preventing or medicinal properties. A number of these compounds are classified as phytochemicals.

The American Dietetic Position has provided Position Statements about the use of fat substitutes and artificial sweeteners as well as the impact of functional foods on dietary patterns. Click on the links below.

Fat Replacers

Use of Nutritive and Non-nutritive Sweeteners

Functional Foods and Phytochemicals

The International Food Information Council (www.ific.org) provides valuable consumer information on a variety of nutrition-related topics.

Read the review of fat replacers and substitutes

Read the review on sugars and artificial sweeteners

Read the overview of neutraceuticals to learn more.

Read the report on the public reaction to neutraceuticals

Web14-10 Protein and Amino Acids in the Diet

There is considerable interest among consumers about protein and amino acid supplements. Many strength athletes, in particular, believe strongly that extra protein in the diet can contribute to strength and muscle mass gains. These claims have been clearly refuted in recent scientific studies but the public perception and protein propaganda in many muscle-related fitness publications is still very convincing to some people.

The National Academies of Science (NAS) represents the most authoritative group for the establishment of nutrition related policies. The Food and Nutrition Board of the NAS is responsible for the establishment of dietary guidelines for the public. A book was recently compiled on The Role of Protein and Amino Acids in Sustaining and Enhancing Performance. (link provides web access and chapter by chapter downloading). Students are encouraged to read this type of literature or consult a registered dietician to obtain facts about dietary protein and amino acids.

Web14-11 Vegetarian Diets

Vegetarian diets are becoming increasingly popular in American culture. Click here to get specific information on vegetarian nutrition from a non-profit vegetarian organization.

Research on the health benefits of vegetarian diets are not conclusive but considerable evidence suggests that there are some benefits associated with a plant based diet. The Food and Drug Administration provides a summary of potential benefits of vegetarian nutrition in their online consumer magazine. Click here to read the brief summary.

While it may be premature to say that plant-based diets are better than diets with meat there is clear evidence that vegetarian diets are healthy and nutritionally adequate if proper care is used in making good food choices. The American Dietetics Association (ADA), the leading professional organization for dietary information, has stated that "appropriately planned vegetarian diets are healthful, are nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases. Read the full position statement by the ADA on vegetarian diets.

Practical information on vegetarian diets and online resources:

VegWeb: (http://www.vegweb.com/)

Veggie Sports Association (http://www.veggie.org)

Web14-12 Vitamin Supplementation

The importance of vitamins in the diet has been recognized for some time but the scientific view regarding the needs for vitamin supplementation has changed over the years as new evidence accumulates about the adequacy of the American diet. Most experts acknowledge that it is possible to get the recommended amounts of vitamins and minerals from a healthy diet but the reality is that most Americans do not consume a "healthy diet". The problem is that most Americans do NOT eat a healthy diet!

A high profile article in the Journal of the American Medical Association recently recommended that most Americans should take vitamin supplements ("Vitamins for Chronic Disease Prevention in Adults: Scientific Review". JAMA, v287 i23 p3116). In the report, the authors point out that "although the clinical syndromes of vitamin deficiencies are unusual in Western societies, suboptimal vitamin status is not. Because suboptimal vitamin status is associated with many chronic diseases, including cardiovascular disease, cancer, and osteoporosis, it is important for physicians to identify patients with poor nutrition or other reasons for increased vitamin needs".

The American Dietetics Association (ADA) reported that over half of all adults take a vitamin or mineral supplement each day. Trends over time from this same survey (Nutrition and You: Trends 2000), indicate that public perception regarding the importance of vitamins has increased each year since 1993, Over 38% of Americans agreed with the statement that "taking vitamin supplements is necessary to ensure good health".

What about Anti-oxidant vitamins?

While some vitamins may be useful, it does not necessarily follow that taking high amounts of vitamins or megadoses of certain vitamins is beneficial. Research on the beneficial effects of various anti-oxidant vitamins for example haven't shown benefits associated with this type of supplementation. Read the American Heart Association's review of anti-oxidant vitamins for more information.

Web14-13: Carbohydrate Loading and Energy Drinks

Carbohydrates are the bodies preferred source of energy during exercise. The body has only a limited supply of glucose available in the bloodstream. During exercise, the surge of adrenaline causes the hormone glucagons to be released. This hormone allows the body to break down some of its stored sugar (stored as a compound called glycogen) and release it into the blood so it can be used by the exercising muscles. The body has a limited supply of glycogen (about 2000 kcal). If exercise is performed for long periods of time such as marathon running the supply of glycogen gets pretty low. When the supply gets to a critically low level, the body begins to restrict the release of glycogen in order to save glucose for the brain. This forces the body to begin having to use other energy sources (primarily fat) to contribute to the production of energy. While fat provides a good source of energy during aerobic exercise, it is harder for the body to produce the energy as quickly as it is needed and the person must usually slow down. This metabolic state is typically called "hitting the wall" because you feel quite sluggish and tired without the same supply of available glucose. Once the fat metabolism catches up the body can continue exercising more vigorously.

To avoid hitting the wall, many endurance athletes try to maximize their level of stored fuel (glycogen) prior to racing or competing in a major endurance activity. An early study by Bergstrom in 1967 demonstrated that the formation of glycogen is enhanced following a diet high in carbohydrate. He also observed that endurance time is greater among the athletes consuming a higher carbohydrate diet. The practice of consuming a higher percentage of carbohydrates in the diet became known as "carbohydrate loading". It is important to point out that the key to carbohydrate loading is not necessarily to eat more food but to eat a good sized meal that is comprised mainly of carbohydrates. Individuals interested in further information on carbohydrate loading are advised to consult a registered dietician (RD).

Athletes also consume a variety of energy supplements during long duration aerobic activities or competitions. These supplements provide additional calories during exercise and help to delay the depletion of glycogen. A popular energy bar is the "Powerbar" which provides about 100 calories of carbohydrates derived from maltodextrin, brown rice and oat bran to provide a slow-release of energy during exercise. They contain 17 vitamins & minerals and 9-10 grams of protein. A number of companies also make concentrated carbohydrate gels that deliver carbohydrates (generally ~ 80% complex, 20% simple) in a format that your body can absorb quickly for energy. Examples are PowerGel and Gu.

The Center for Science in the Public Interest did a review of some energy bars in their consumer publication known as the Nutrition Action Healthletter. The article may be of interest to those consuming these types of energy bars. Check out the following websites: http://www.cspinet.org/nah/12_00/barexam.html

Web 14-14 Web Resources

American College of Sports Medicine - www.acsm.org

American Dietetic Association - www.eatright.org

Berkeley Nutrition Services - www.nutritionquest.com

Center for Nutrition Policy and Promotion - www.usda.gov/cnpp

Center for Science in the Public Interest - www.cspinet.org

Food and Drug Administration (FDA) - www.fda.gov

Food Safety Database - www.foodsafety.gov

International Food Information Council - http://www.ific.org

National Academy of Sciences - www.nas.edu

National Nutrition Summit Database http://www.nlm.nih.gov/pubs/cbm/nutritionsummit.html

Nutrition.gov (www.nutrition.gov)

Office of Dietary Supplements - http://dietary-supplements.info.nih.gov/

U.S. Department of Agriculture (USDA) - www.usda.gov

USDA Food and Nutrition Information Center - http://www.nal.usda.gov/fnic/

Web14-15 - Supplemental Readings

References new to 7e/14e

Giddings, S. S. et al. 2005. American Heart Association; American Academy of Pediatrics. Dietary recommendations for children and adolescents: A guide for practitioners: Consensus statement of the American Heart Association. Circulation. 112, 2061-2075.

Lichtenstein, A.H. et al. 2006. Diet and lifestyle recommendations Revision 2006. A Scientific Statement from the American Heart Association. Nutrition Committee. Circulation, 114: 82-96

Rererences from Past Editions

• Alaimo, K. et al. "Dietary Intake of Vitamins, Minerals, and Fiber of Persons Ages 2 Months and Over in the United States." Vital and Health Statistics: Advance Data 258(1994):1.
• Albert, C. M. et al. Fish Consumption and Risk of Sudden Cardiac Death. Journal of the American Medical Association. 279(1)(1998):23.
• American Dietetics Association. Vegetarian diets: Position of the American Dietetics Association. Journal of the American Dietetics Association, 97, 1317-1321, 1997.
• American Dietetics Association. Fat Replacers: Position of the American Dietetics Association. Journal of the American Dietetics Association, 98, 463-468, 1998.
• Armsey, T. D. & G. A. Green. Nutrition Supplements: Science vs Hype. Physician and Sportsmedicine. 25 (6)(1997):76.
• Babbitt D. "Training Theory: Periodization." American Track and Field. (1998), Summer.
• Barnard, J. R. A carbohydrate diet to prevent and control coronary heart disease: Pritikin was right. ACSM's Health and Fitness. 3(3), 23-26, 1999.
• Barrett, S. The Health Robbers. 2d ed. Philadelphia: George F. Stickley Co., 1993.
• Burney, M. W. & B. A. Brehm. The Female Athlete Triad. Journal of Physical Education Recreation and Dance. 69(9)(1998):29.
• Clark, K.Water, Sports Drinks, Juice, or Soda? ACSM's Health and Fitness Journal.. 2(5)(1998):41.
• Clark, N. "Protein Myths: The Meat of the Matter." Sportcare and Fitness 2(1989):53.
• Clark, N. "Fueling Up with Carbs: How Much Is Enough?" Physician and Sportsmedicine 19(1991):68.
• Clark, N. "How to Gain Weight Healthfully." Physician and Sportsmedicine 19(1991):53.
• Clark, N. "Water: The Ultimate Nutrient." Physician and Sportsmedicine 23(1995):21.
• Clark, K. Replacing fat: Have we managed a miracle? ACSM's Health and Fitness Journal. 3(2), 22-26, 1999.
• Clarkson, P. M. "Minerals, Exercise Performance and Supplementation." Journal of Sport Sciences 9(1991):91.
• Clarkson, P. M. The Skinney on Weight Loss Supplements and Drugs: Winning the War Against Fat. ACSM's Health and Fitness Journal. 2(4)(1998):18.
• Coleman, E. Carbohydrate Unloading. Physician and Sports Medicine. 25(2)(1997): 97.
• Grandal, N. A. et al. Effects of Sodium Restriction on Blood Pressure and Other Factors. Journal of the American Medical Association. 279(17)(1998):1383.
• Hugick, L., & J. Leonard. "Job Dissatisfaction Grows; 'Moonlighting' on the Rise." The Gallup Poll Monthly 312(1991):2.
• Kleiner, S. "Fiber Facts." Physician and Sportsmedicine 18(1990):19.
• Kleiner, S. "Vegetarian Vitality." Physician and Sportsmedicine 20(1992):15.
• Krebs-Smith, S., et al. "U.S. Adults' Fruits and Vegetable Intakes, 1989 to 1991: A Revised Baseline for the Healthy People 2000 Objective." American Journal of Public Health 85(1995):1623.
• Krebs-Smith, S., et al. "U.S. Adults' Fruits and Vegetable Intakes, 1989 to 1991: A Revised Baseline for the Healthy People 2000 Objective." American Journal of Public Health 85(1995):1623.
• Leaf, D.A. "Omega-3 Fatty Acids and Coronary Artery Disease." Postgraduate Medicine 85(1989):237
• Lemann, J. Jr. "Composition of the diet and calcium." New England Journal of Medicine 328(1993):880.
• Lemonick, M.D. "Are We Ready for Fat Free Fat?" Time 4(Jan. 22, 1996), 40.
• Ludwig, D. S. et al. Dietary fiber, weight gain, and cardiovascular disease risk factors in young adults. JAMA. 282, 1539-1546, 1999.
• Lucas, A. "Update and Review of Anorexia Nervosa." Contemporary Nutrition 14(1989):9.
• McCarthy, P. "How Much Protein Do Athletes Really Need?" Physician and Sportsmedicine 17(1989):170.
• Mitchell, J. "Bulimia Nervosa." Contemporary Nutrition 14(1989):10.
• Mitchell, J.B., et al. "Effects of Carbohydrate Ingestion on Gastric Emptying and Exercise Performance." Medicine and Science in Sports and Exercise 20(1988):110.
• Mitchell, T. L. & L. W. Gibbons. Controlling Blood Lipids: A Practical Role for Diet and Exercise. Physician and Sports Medicine. 26(10)(1998):41.
• NCAHF Newsletter The New Dietary Supplement Laws. NCAF Newsletter 17(1994):1.
• NCAHF Asks FTC to Stop Antioxidant Supplement Advertising." National Council Against Health Fraud Newsletter 17(July-August 1994):1.
• Oscai, L.B. "Exercise or Food Restriction: Effect of Adipose Cellularity." American Journal of Physiology 27(1974):902.
• People. Diet Riot. People. June 12, 2000, pages 104-110.
• Questioning 40/40/30: A Guide to Understanding Sports Nutrition Advice. A 22 page booklet published jointly by the American College of Sport Medicine, The American Dietetics Association, The Women's Sports foundation and the Cooper Institute for Aerobics Research, 1997.
• Reim, E. B. et al. Folate and Vitamin B6 from Diet and Supplements in Realtion to Risk of CHD Among Women. Journal of the American Medical Association. 279(5)(1998):359.
• Slavin, J.L., et al. "Amino Acid Supplements: Beneficial or Risky?" Physician and Sportsmedicine 16(1988):221.
• "The Supplement Story: Can Vitamins Help?" Consumer Reports 57(1992):12.
• U.S. Department of Agriculture and U.S. Department of Health and Human Services. Nutrition and Your Health:Dietary Guidelines for Americans (4th ed.). Washington, DC: U.S. Department of Agriculture and U.S. Department of Health and Human Services, 1995.
• U.S. Department of Health and Human Services. Healthy People 2010 Objectives: Draft for Comment. Washington, DC: U.S. Department of Health and Human Services, 1998, Objectives Chapter 2: Nutrition.
• U. S. Department of Health and Human Services. Healthy People 2010. (Conference Edition, in Two Volumes). Washington, DC: USDHHS, 2000, Chapter 19, Nutrition and Overweight.
• Voy, R.O. "Water-Soluble Vitamins Not Safe in Megadoses." Physician and Sportsmedicine 14(1986):52.
• Wei, M. et al. Relationship between low cardiorespiratory fitness and morbidity in normal-weight, ovberweight, and obese men. JAMA. 282, 1547-1553, 1999.
• Willet, W.C., et al. "Coffee Consumption and CHD in Women." Journal of the American Medical Association 275(1996):458.
• Willett, W., et al. "Dietary Fat and Fiber in Relation to Risk of Breast Cancer." Journal of the American Medical Association 268(1992):2037.
• Williams, M. H. Nutrition for Sport and Fitness 4^th ed. St. Louis: WCB/McGraw-Hill, 1995.
• Williams, M. H. Nutrition Ergogenics and Sport Performance. In Corbin, C. B. & Pangrazi, R. P. (ed.), Towards a Better Understanding of Physical Fitness and Activity. Scottsdale, AZ: Holcomb-Hathaway, 1999, Chapter 22.
• U.S. Department of Health and Human Services. Healthy People 2010 Objectives: Draft for Comment. Washington, DC: U.S. Department of Health and Human Services, 1998, Objectives Chapters 1: Physical Activity and 2: Nutrition.