Nutrition Science and Everyday Application - beta v 0.1

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FINDING ACCURATE SOURCES OF NUTRITION INFORMATION 107 DECIPHERING NUTRITION INFORMATION “New study shows that margarine contributes to arterial plaque.” “Asian study reveals that two cups of coffee per day can have detrimental effects on the nervous system.” How do you react when you read headlines like this? Do you boycott margarine and coffee? When reading nutrition-related claims, articles, websites, or advertisements, always remember that one study neither proves or disproves anything. Readers who may be looking for answers to complex nutrition questions can quickly misconstrue such statements and be led down a path of misinformation, especially if the information is coming from a source that isn’t credible. Listed below are ways that you can develop a discerning eye when reading news highlighting nutrition science and research. • The scientific study under discussion should be published in a peer-reviewed journal. Having gone through the peer review process, these studies have been checked by other experts in the field to ensure that their methods and analysis were rigorous and appropriate. Peer-reviewed articles also include a review of previous research findings on the topic of study and examine how their current findings relate to, support, or are in contrast to previous research. Question studies that come from less trustworthy sources (such as non peer-reviewed journals or websites) or that are not formally published.
108 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Figure 2.7. An example of a peer-reviewed journal, the Journal of the Academy of Nutrition and Dietetics, which publishes research findings of nutrition scientists. Nutrition research is also frequently published in journals like the Journal of Nutrition, American Journal of Clinical Nutrition, and Journal of Nutrition Education and Behavior, as well as medical and behavioral journals.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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12 ALICE CALLAHAN, PHD, HEATHER LEO
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Classification of Nutrients Food is
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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