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 NUTRITION
From
Science
to You
F OU RTH E DI T I ON

Joan Salge Blake

Kathy D. Munoz
Stella Volpe

Untitled-1 1 12/28/17 5:55 PM

 During & After Class with
MasteringNutrition

Nutrition Animations help stu-

dents master tough topics with
associated auto-graded coach-
ing activities that contain hints
and wrong-answer feedback.

NutriTools Coaching Activities

allow students to combine and
experiment with different food
options and learn firsthand how
to build healthier meals.

Additional videos in Mastering Nutrition include Math Videos, ABC News

Videos, and Joan Salge Blake’s Practical Nutrition Tips!

A00_BLAK8260_04_SE_WALK.indd 7 12/1/17 9:46 PM

 Resources for YOU, the Instructor

MEDIA ASSETS FOR EACH CHAPTER

• ABC News Lecture Launcher videos
• Nutrition Animations
• Practical Nutrition Tip videos
• PowerPoint Lecture Outlines
• PowerPoint clicker questions and Jeopardy-style quiz show questions
• Files for all illustrations and tables and selected photos from the text

TEST BANK
• Test Bank in Microsoft, Word, PDF, and RTF formats
• Computerized Test Bank, which includes all the questions from the

Mastering Nutrition printed test bank in a format that allows you to easily and intuitively
build exams a quizzes.
Mastering Nutrition provides you
with everything you need to prep for TEACHING RESOURCES
your course and deliver a dynamic
lecture, in one convenient place. • Instructor Resource and Support Manual in Microsoft Word and PDF
Resources include: formats
• Learning Catalytics: Getting Started
• Getting Started with Mastering Nutrition

STUDENT SUPPLEMENTS
• Eat Right! Healthy Eating in College and Beyond
• Food Composition Table

Measuring Student Learning Outcomes?

All of the Mastering Nutrition assignable content is tagged to book con-
tent and to Bloom’s Taxonomy. You also have the ability to add your own
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to a spreadsheet.

A00_BLAK8260_04_SE_WALK.indd 8 12/1/17 9:46 PM

NUTRITION
From
Science
To You FOURTH EDITION

Joan Salge Blake

BOSTON UNIVERSITY

Kathy D. Munoz
H U M B O L D T S TAT E U N I V E R S I T Y

Stella L. Volpe
DREXEL UNIVERSITY

330 Hudson Street, NY NY 10013

Courseware Portfolio Manager: Michelle Yglecias Interior Designer: Gary Hespenheide
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Cataloging-in-Publishing data is on file with the Library of Congress

Names: Blake, Joan Salge, author. | Munoz, Kathy D., 1951- author. | Volpe,
Stella, 1963- author.
Title: Nutrition : from science to you / Joan Salge Blake (Boston
University), Kathy D. Munoz (Humboldt State University), Stella L. Volpe
(Drexel University).
Description: Fourth edition. | New York : Pearson, [2019]
Identifiers: LCCN 2017056138
Subjects: LCSH: Nutrition–Textbooks.
Classification: LCC RA784 .B553 2019 | DDC 613.2–dc23
LC record available at https://lccn.loc.gov/2017056138

ISBN 10: 0-13-466826-X; ISBN 13: 978-0-134-66826-0 (Student edition)

ISBN 10: 0-134-79645-4; ISBN 13: 978-0-134-79645-1 (Instructor’s Review Copy)

1 17

www.pearson.com
Brief Contents

1 What Is Nutrition? 3
2 Tools for Healthy Eating 39
3 Digestion, Absorption, and Transport 75
4 Carbohydrates 111
5 Lipids 157
6 Proteins 205
7 Alcohol 247
8 Energy Metabolism 281
9 Fat-Soluble Vitamins 317
10 Water-Soluble Vitamins 359
11 Water 405
12 Major Minerals 433
13 Trace Minerals 469
14 Energy Balance and Body Composition 507
15 Weight Management 537
16 Nutrition and Fitness 577
17 Life Cycle Nutrition: Pregnancy through Infancy 619
18 Life Cycle Nutrition: Toddlers through Adolescents 665
19 Life Cycle Nutrition: Older Adults 697
20 Food Safety, Technology, and Sustainability 731
21 Global Nutrition and Malnutrition 779
A Metabolism Pathways and Biochemical Structures A-3
B Calculations and Conversions B-1
C U.S. Exchange Lists for Meal Planning C-1
D Organizations and Resources D-1

   iii
 Contents

1 How Healthy Is the Average American Diet? 22

The Quality of the American Diet Needs Improvement 22
What Is Nutrition? 3 Rates of Overweight and Obesity in Americans Are Too
High 23
What Drives Our Food Choices? 4
Healthy People 2020 Provides Health Objectives for
Taste and Enjoyment 4
Americans 23
Culture and
Environment 5 What Is Credible Nutrition Research? 24
Social Life and Trends 5 Sound Nutrition Research Begins with the Scientific
Method 24
Nutrition Knowledge 6
Scientists Use a Variety of Experiments to Test
Advertising 6
Hypotheses 26
Time, Convenience,
and Cost 6 HEALTHCONNECTION: How Can You Find and Recognize
Credible Nutrition Information? 28
Habits and Emotions 7
Seek Information from Nutrition Experts 28
What Is Nutrition? 7
Beware of Quackery 28
Nutrients Are Essential
Evaluate Nutrition News with a Critical Eye 29
Compounds in Food 8
Know How to Evaluate Nutrition Information
Most Nutrients Are
on the Internet 29
Organic 8
What Are the Primary Roles of the Six Classes of Visual Chapter Summary 31
Nutrients? 12
Carbohydrates Are the Primary Energy Source 12
Lipids Also Provide Energy 13
Proteins Provide the Building Blocks for Tissue
2
Synthesis 13 Tools for Healthy Eating 39
Vitamins and Minerals Play Vital Roles in Metabolism 13 What Are the Key
Water Is Critical for Numerous Functions 14 Principles of Healthy
How Can You Be Sure to Meet Your Nutritional Eating? 40
Needs? 15 Healthy Eating Means
The Best Approach Is to Consume a Balanced Diet 15 Balance between Food
Groups 40
Some Nutrient Needs Can Be Met with Fortified Foods or
a Supplement 16 Healthy Eating Means
Consuming a Variety of
How Does Diet Influence Your Health? 16
Foods 41
A Healthy Diet Reduces the Risk of Chronic Disease 16
Healthy Eating Means
A Healthy Diet Prevents Nutrient-Deficiency Diseases 17 Moderate Intake of All
A Healthy Diet Can Positively Affect Gene Expression 17 Foods 41
How Do We Assess Nutritional Status? 18 Healthy Eating Includes
The ABCD Method Is Used to Assess the Nutritional Nutrient-Dense
­Status of Individuals 19 Foods 41
Surveys Are Used to Assess the Nutritional Status of a Healthy Eating Includes Low-Energy-Dense
Population Group 21 Foods 42

iv   
 Many Resources Are Available for Planning How Is Food Propelled through the GI Tract? 84
a Healthy Diet 43 How Is Food Chemically Digested? 86
What Are the Dietary Reference Intakes? 44 Enzymes Drive the Process of Digestion 86
The DRIs Encompass Several Reference Values 45 Certain Secretions Are Essential for Digestion 89
FOCUS Figure 2.2 Dietary Reference Intakes 46 How Are Digested Nutrients Absorbed? 90
You Can Use the DRIs to Plan a Quality Diet 47 There Are Four Mechanisms of Nutrient Absorption 90
What Are the Dietary Guidelines for Fluid Absorption Occurs in the Large Intestine 93
Americans? 49 How Do Hormones and the Nervous System
What Is MyPlate? 49 Regulate Digestion? 93
MyPlate Emphasizes Changes in Diet 51 Hormones in the GI Tract Regulate Digestion 94
Use MyPlate to Choose Foods that Fit Your Kilocalorie The Enteric Nervous System Communicates Within and
Needs 53 Beyond the GI Tract 95
What Is the Exchange System? 55 How Are Nutrients Transported throughout
What Information Is on the Food Label? 58 the Body? 96
Food Labels Are Strictly Regulated by the FDA 58 The Cardiovascular System Distributes
The Nutrition Facts Panel Indicates Nutrient Values 59 Nutrients through Blood 96

FOCUS Figure 2.9 The Nutrition Facts Panel 60 The Lymphatic System Distributes Some Nutrients
through the Lymph 97
The Percent Daily Values Help You Compare Packaged
The Excretory System Eliminates Waste 97
Foods 61
Label Claims Can Reveal Potential Health Benefits 62 HEALTHCONNECTION: What Are Some Common Digestive
Disorders? 98
HEALTHCONNECTION: Portion Distortion 65
Esophageal Problems 98
Portion versus Serving Size: What’s the Difference? 65
How Have Portion Sizes Changed? 66 Disorders of the Stomach 98

Health Effects of Increased Portion Size 66 Gallbladder Disease 99

Tips for Controlling ­Portion Size 66 Celiac Disease 99
Visual Chapter Summary 68 Other Intestinal Disorders 101
Visual Chapter Summary 105

3 4
Digestion, Absorption,
Carbohydrates 111
and Transport 75 What Are Carbohy-
What Are the Processes and Organs Involved in drates and How Are
Digestion? 76 They Classified? 112
Digestion Begins in the Mouth 76 Monosaccharides Are
FOCUS Figure 3.1 Single Sugar Units 113
The ­Digestive System 77 Disaccharides Consist of
The Stomach Stores, Two Sugar Units 113
Mixes, and Prepares Oligosaccharides
Food for Digestion 78 Have Three to Ten Sugar
Most Digestion Occurs in Units 116
the Small Intestine 79 Polysaccharides
FOCUS Figure 3.6 ­Consist of Many Sugar
Structures of the Small Units 117
Intestinal Wall 80 How Do We
The Large Intestine Digest and Absorb
Absorbs Water and Carbohydrates? 120
Some Nutrients 81 Digestion of Carbohydrates Begins in the Mouth 120
The Accessory Organs Carbohydrates Are Absorbed as Monosaccharides 120
Secrete Digestive Juices 84 FOCUS Figure 4.8 Carbohydrate Digestion and Absorption 121

Contents    v
What Functions Do Carbohydrates Triglycerides Are the Most
Perform in the Body? 122 Common Lipid 162
Carbohydrates Provide Energy 123 Phospholipids Differ from
Carbohydrates Spare Protein 123 Triglycerides 164
Carbohydrates Prevent Ketosis 123 Sterols Are More Complex
than Triglycerides 165
How Do We Maintain Blood Glucose Levels? 124
Insulin Regulates Glucose in the Blood 124
How Are Lipids
Digested, Absorbed,
Glucagon Regulates Liver Glycogenolysis 124
and Transported in the
Four Other Hormones Help Regulate Glucose Body? 165
Metabolism 124
FOCUS Figure 5.10
FOCUS Figure 4.10 ­Hormones Regulate Blood Glucose 125 Lipid Digestion and
Hypoglycemia Results When Blood Glucose Absorption 166
Drops below Normal 126 Triglyceride Digestion Begins in the Mouth and
Why Is Dietary Fiber So Important Stomach 167
for Promoting Health? 127 Most Triglycerides Are Digested and Prepared
Dietary Fiber Helps Prevent Constipation and for Absorption in the Small Intestine 167
Diverticulosis 127 Chylomicrons Facilitate Lipid Absorption
Dietary Fiber Helps Prevent Cardiovascular Disease, into the Lymph 167
­Diabetes, and Cancer 127 Lipoproteins Transport Lipids 169
Dietary Fiber Helps Prevent Obesity 129 FOCUS Figure 5.15 Lipoprotein Transport and Distribution 171
What Are the Recommendations for Carbohydrate What Are the Functions of Lipids
Intake and the Best Food Sources? 129 in the Body? 172
Whole Plant Foods and Dairy Products Are Good Sources Fatty Acids Are Used for Energy 172
of Carbohydrates 130
Dietary Fat Aids the Absorption of Lipid Compounds 173
Packaged Foods Can Be Good Sources of
Triglycerides Stored in Adipose Tissue Insulate the Body
Carbohydrates 132
and Protect Vital Organs 173
Glycemic Index and Glycemic Load Can Be Used
Essential Fatty Acids Manufacture Eicosanoids
for Meal Planning 133
and Maintain Cell Membranes 173
How Do Natural Sugars, Added Sugars, and Sugar
Cholesterol Is Used to Make Hormones, Bile,
Substitutes Differ? 134
and Vitamin D 174
Foods with Natural Sugars Are Generally More Nutrient
Phospholipids and Cholesterol Make Up Cell
Dense 134
Membranes 174
Added Sugars Are Used during Food Processing 135
What Are the Recommendations for Daily Intake of
Sugar Can Cause Dental Caries 136 Triglycerides and Cholesterol? 175
Sugar Substitutes Add Sweetness but Not Dietary Fat Intake Is Based on a Percentage of Total
Kilocalories 136 Kilocalories 175
HEALTHCONNECTION: What Is Diabetes? 141 Essential Fatty Acids Have Specific
Diabetes Types and Risk Factors 141 Recommendations 177
FOCUS Figure 4.22 ­Diabetes 143 Dietary Cholesterol and Phospholipids Are Not
Diabetes Can Result in Long-Term Damage 146 Essential 177
Control Is Key 146 What Are the Best, Worst, and Alternative Food
Preventing Type 2 Diabetes 147
Sources for Fat? 181
The Best Food Sources Are Low in Saturated Fat 181
Visual Chapter Summary 148
Reduce Foods That Contain Trans Fat 185
Increase Plant Sterols and Stanols 187

5
Fat Substitutes Lower Fat in Foods 188
HEALTHCONNECTION: What Is Heart Disease and What
Lipids 157 ­Factors Increase Risk? 190
Heart Disease Begins with Atherosclerosis 190
What Are Lipids and How Do They Differ in
Structure? 158 Some Risk Factors Are Not Controllable 190
Most Lipids Are ­Composed of Fatty Acids 158 FOCUS Figure 5.22 Atherosclerosis 191

vi    Contents
 Some Risk Factors Are Controllable 192 How Much Protein Do You Need Daily? 221
Modify Your Diet to Lower Your Risk of Heart Healthy Adults Should Be in Nitrogen Balance 221
Disease 192 You Can Determine Your Own Protein Needs 223
Exercise, Manage Your Weight, and Quit Smoking 195 What Are the Best Food Sources
Visual Chapter Summary 198 of Protein? 225
Not All Protein Is Created Equal 225
Many Healthy Foods Provide Significant Protein 229
6 Most People Don’t Need Protein Supplements 230
What Happens If You Eat Too Much or Too Little
Proteins 205 Protein? 232
What Are Proteins? 206 Eating Too Much Protein May Contribute to Chronic
The Building Blocks of Disease 232
Proteins Are Amino Eating Too Little Protein Can Lead to Protein-Energy
Acids 206 Malnutrition 234
The Organization and
HEALTHCONNECTION: What Is a Vegetarian Diet? 236
Shape of Proteins Affect
Balanced Vegetarian Diets Confer Health Benefits 236
Their Function 208
A Healthy Vegetarian Diet Requires Planning 237
Denaturation of ­Proteins
Changes Their Visual Chapter Summary 240
Shape 210

7
What Are the Key
Steps in Digesting and
­Absorbing Protein? 211
Protein Digestion Begins
Alcohol 247
in the Stomach 211 What Is Alcohol and How Is It Made? 248
Protein Digestion ­Continues in the Small Intestine 211 Alcohol Has Many Forms 248
Amino Acids Are Absorbed in the Small Intestine 211 Alcohol Begins with Sugar 249
FOCUS Figure 6.6 Protein Digestion and Absorption 212 Why Do People Drink Alcohol and What Is
Considered a Standard Drink? 250
How Are Amino Acids Metabolized? 213
People Drink to Relax, Celebrate,
Amino Acid Pools Allow Protein Synthesis on
and Socialize 250
Demand 213
Advertisements Encourage Alcohol Consumption 251
Protein Synthesis Is Regulated by Genes 214
Moderate Drinking Is ­Measured in Terms
FOCUS Figure 6.8 Protein Synthesis 215
of a Standard Drink 251
Deamination Removes the Amine Group from Amino
How Is Alcohol Absorbed, Circulated,
Acids 216
and Metabolized in the Body? 252
Nonessential Amino Acids Are Synthesized through
Alcohol Is Absorbed in the Stomach and Small
Transamination 216
Intestine 252
Excess Protein Is Converted to Body Fat 217
Alcohol Is Metabolized in the Stomach and the Liver 252
What Are the Functions of Protein Alcohol Circulates in the
in the Body? 217 Blood 254
Proteins Provide Structural Support and Enable Gender, Genetics, and
Movement 218 Ethnicity Affect Alcohol
Proteins Act as Catalysts 218 Metabolism 255
Proteins Act as Chemical Messengers 218 What Are the Short-
Proteins Help Regulate Fluid Balance 218 Term Effects of Alcohol
Proteins Help Regulate Acid–Base Balance 219 ­Consumption on the
Proteins Transport Substances throughout the Body 219 Body? 256
Proteins Contribute to a Alcohol Affects the
Healthy Immune System 220 Brain 256
Proteins Can Provide Energy 220 Alcohol Causes
Hangovers 258
Protein Improves Satiety and Appetite Control 221

Contents    vii
What Are the Effects of Chronic Excessive Alcohol During the Postabsorptive State, Metabolism Favors
Consumption on the Body? 259 Energy Production 302
Alcohol Can Interfere with Digestion, Absorption, and FOCUS Figure 8.16 Metabolism during the
Nutrition 260 Postabsorptive State 303
Alcohol Can Cause Liver Disease 263 How Does the Body Metabolize Alcohol? 306
Alcohol and Depression 264 Alcohol Is Metabolized via Three Pathways 306
Alcohol and Cardiovascular Disease 265 Excess Alcohol Is Stored as Fat 307
Alcohol Contributes to Cancer Risk 268 HEALTHCONNECTION: What Are Genetic Disorders
Alcohol Can Put a Pregnancy at Risk 268 of Metabolism? 308
HEALTHCONNECTION: What Is Alcohol Phenylketonuria 308
Use Disorder (AUD)? 269 Maple Syrup Urine Disease 309
Alcohol Use Disorder Can Be Treated But Not Cured 271 Homocystinuria 309
Visual Chapter Summary 273 Galactosemia 309
Glycogen Storage Disease 310
Visual Chapter Summary 311

8
Energy Metabolism 281 9
What Is Metabolism? 282 Fat-Soluble Vitamins 317
Metabolism Is a Series of Chemical Reactions 282 What Are Vitamins? 318
Metabolism Takes Place within Cells 283 Vitamins Were ­Discovered about 100 Years Ago 318
The Liver Plays a Central Role in Metabolism 284 There Are Criteria for Classifying Vitamins 319
Enzymes and ­Hormones Regulate Metabolism 284 All Vitamins Are Organic, but Differ in Structure and
How Does ATP Fuel Metabolism? 285 Function 319
Adenosine Triphosphate Is the Cell’s Energy Source 285 Overconsumption of Some Vitamins Can Be Toxic 320
ATP Can Be Regenerated from ADP and Creatine How Do Vitamins Differ in Their Absorption and
Phosphate 286 Storage? 320
How Do the Macronutri- Vitamins Differ in Bioavailability 320
ents Provide ATP? 287 Fat-Soluble Vitamins Are Stored after They Are
Glycolysis Transforms Glu- Absorbed 321
cose to Pyruvate 287 Water-Soluble Vitamins Are Not Stored after
Amino Acids and Glycerol Absorption 321
Can Yield Pyruvate 290 What Are Antioxidants? 322
Pyruvate Is Transformed What’s the Best Source of Vitamins? 324
into Acetyl CoA 293
Vitamins Can Be Destroyed during Cooking or
Fatty Acids Can Be Storage 325
Converted to Acetyl
Some Foods Are Fortified with Vitamins 326
CoA 294
EXPLORING Vitamin A 328
Amino Acids Can Be
What Is Vitamin A? 328
Converted to Acetyl
Vitamin A Absorption and
CoA 295
Transport 330
The Tricarboxylic Acid (TCA) Cycle Releases
Metabolic Functions of
High-Energy Electrons 295
Vitamin A 330
The Electron Transport Chain and Oxidative
FOCUS Figure 9.7 Retinal and
Phosphorylation Produce the Majority of ATP 296
Its Role in Vision 331
How Does Metabolism Change during the Daily Needs for
­Absorptive and Postabsorptive States? 300 Vitamin A 332
During the Absorptive State, Metabolism Favors Energy Food Sources of
Storage 300 Vitamin A 333
FOCUS Figure 8.15 Metabolism during the Vitamin A Toxicity 334
Absorptive State 301 Vitamin A Deficiency 334

viii    Contents
 EXPLORING Vitamin D 335 Niacin Toxicity and Deficiency 371
What Is Vitamin D? 335 EXPLORING Pantothenic Acid 373
Vitamin D Metabolism 336 What Is Pantothenic Acid? 373
Metabolic Functions of Vitamin D 336 Metabolic Functions of Pantothenic Acid 373
Daily Needs for Vitamin D 338 Daily Needs for Pantothenic Acid 373
Food Sources of Vitamin D 338 Food Sources of Pantothenic Acid 373
Vitamin D Toxicity 339 Pantothenic Acid Toxicity and Deficiency 374
Vitamin D Deficiency 339 EXPLORING Biotin 374
EXPLORING Vitamin E 342 What Is Biotin? 374
What Is Vitamin E? 342 Metabolic Functions of Biotin 374
Vitamin E Absorption and Transport 342 Daily Needs for Biotin 375
Metabolic Functions of Vitamin E 342 Food Sources of Biotin 375
Vitamin E Toxicity 343 Biotin Toxicity and Deficiency 375
Vitamin E Deficiency 344 EXPLORING Vitamin B6 376
EXPLORING Vitamin K 345 What Is Vitamin B6? 376
What Is Vitamin K? 345 Metabolic Functions of
Vitamin K Absorption and Transport 345 Vitamin B6 376
Daily Needs for Vitamin K 346 Vitamin B6 and Amino
Food Sources of Vitamin K 346 Acid Metabolism 376
Vitamin K Toxicity and Deficiency 346 Daily Needs for Vitamin
HEALTHCONNECTION: Are Vitamin Supplements ­Necessary B6 377
for Good Health? 348 Food Sources of Vitamin
Supplements Do Not Reduce Risks for CVD, Cancer, B6 377
or Cognitive Decline 348 Vitamin B6 Toxicity and
Vitamin Supplements Are Not a Substitute Deficiency 378
for Healthy Eating 348 EXPLORING Folate 378
Supplements May Be Helpful for Some Individuals 349 What Is Folate? 378
Supplements Are Not Regulated Like Drugs 349 Metabolic Functions of
Visual Chapter Summary 351 Folate 379
Daily Needs for Folate 380
Food Sources of Folate 380

10 Folate Toxicity and Deficiency

EXPLORING Vitamin B12 382
381

Water-Soluble Vitamins 359 What Is Vitamin B12? 382

What Are Water-Soluble Vitamins? 360 Metabolic Functions of Vitamin B12 382
Daily Needs for Vitamin B12 383
Properties of Water-Soluble Vitamins 360
Food Sources of Vitamin B12 384
The Primary Functions of Water-Soluble Vitamins 361
Vitamin B12 Toxicity and Deficiency 385
EXPLORING Thiamin (Vitamin B1) 364
EXPLORING Vitamin C 387
What Is Thiamin (B1) 364
What Is Vitamin C? 387
Metabolic Functions of Thiamin 365
Metabolic Functions of Vitamin C 387
Daily Needs for Thiamin 365
Daily Needs for Vitamin C 388
Food Sources of Thiamin 365
Food Sources of Vitamin C 388
Thiamin Toxicity and Deficiency 365
Vitamin C Toxicity and Deficiency 389
EXPLORING Riboflavin (­Vitamin B2) 366
What Are Other Vitamin-Like Compounds? 391
What Is Riboflavin (B2) 366
Choline Helps Protect the Liver 391
Metabolic Functions of Riboflavin 367
Daily Needs for Riboflavin 368 Carnitine, Lipoic Acid, and Inositol Are Needed
Food Sources of Riboflavin 368 for Overall Health 392
Riboflavin Toxicity and Deficiency 368 HEALTHCONNECTION: Do Antioxidant Nutrients and
EXPLORING Niacin (Vitamin B3) 369 ­Phytochemicals Reduce the Risk of Cancer? 392
What Is Niacin (B3) 369 Carcinogenesis: The Cancer Process 393
Metabolic Functions of Niacin 370 Physical Activity, ­Obesity, and Cancer Risk 393
Daily Needs for Niacin 370 The Role of Diet in Cancer Risk and Progression 394
Food Sources of Niacin 371 Visual Chapter Summary 397

Contents    ix
11 12
Water 405 Major Minerals 433
Why Is Water Essential to Life? 406 What Are Minerals? 434
Water Is a Universal Solvent and Transport Medium 407 Minerals Are Inorganic Elements 434
Water Helps Maintain Body Temperature 407 Minerals Vary in Their Bioavailability 434
Water Is a Lubricant and a Protective Cushion Minerals Serve Numerous Functions 436
and Provides Structure to Muscle Cells 408 Minerals Can Be Toxic 436
Water Participates in Hydrolysis and Condensation EXPLORING Sodium 438
Reactions 408 What Is Sodium? 438
Water Plays a Role in Acid–Base Balance 409 Absorption, Transport, and Excretion of Sodium 438
How Is Water Balance Maintained? 409 Metabolic Functions of Sodium 438
Sources of Body Water Include Beverages Daily Needs for Sodium 439
and Food 410 Food Sources of Sodium 440
Sodium Excess 440
Water Is Excreted through the Kidneys, Large Intestine,
Sodium Deficiency 442
Lungs, and Skin 410
EXPLORING Chloride 442
Body Water Is Balanced between Fluid
Compartments 411 What Is Chloride? 442
Metabolic Functions of
Electrolytes Participate in Fluid Balance 411
Chloride 442
Proteins Help Regulate Fluid Balance 413
Daily Needs for
How Do Water and Sodium Affect Blood Chloride 443
Pressure? 414 Food Sources of
ADH Helps Stimulate Chloride 443
Fluid Intake and Reduce Chloride Toxicity and
Urine Output 414 Deficiency 443
Renin Helps the Body EXPLORING Potassium 443
Reabsorb Water and What Is Potassium? 443
Salts 414 Potassium Balance in the
Aldosterone Stimu- Body 443
lates Sodium Metabolic Functions of
Reabsorption 414 Potassium 443
How Much Water Do Daily Needs for Potassium 444
You Need and What Are Food Sources of Potassium 444
the Best Sources? 416 Potassium Toxicity and Deficiency 444
Do Diuretics Like Caf- EXPLORING Calcium 446
feine and Alcohol Affect What Is Calcium? 446
Fluid Balance? 420 Bioavailability and Absorption
Caffeine Does Not Cause Significant of Calcium 446
Loss of Body Water 420 Hormones Regulate Calcium Balance 446
Metabolic Functions of Calcium 446
Alcohol Can Be Dehydrating 420
FOCUS Figure 12.11 ­Hormones Maintain Calcium
Diuretic Medications Can Help Treat Hypertension 420
Homeostasis 447
HEALTHCONNECTION: What Are the Effects Daily Needs for Calcium 448
of Too Much or Too Little Water? 421 Food Sources of Calcium 448
Consuming Too Much Water Can Cause Calcium Toxicity and Deficiency 449
Hyponatremia 421 Calcium Supplements 449
Consuming Too ­Little Water Can Cause Dehydration 421 EXPLORING Phosphorus 450
FOCUS Figure 11.11 Fluid Balance during Exercise 422 What Is Phosphorus? 450
Metabolic Functions of Phosphorus 451
Monitor Water Intake to Avoid Overhydration
Daily Needs for Phosphorus 451
and Dehydration 424
Food Sources of Phosphorus 451
Visual Chapter Summary 426 Phosphorus Toxicity and Deficiency 452
EXPLORING Magnesium 452

x    Contents
 What Is Magnesium? 452 EXPLORING Zinc 481
Metabolic Functions of Magnesium 452 What Is Zinc? 481
Daily Needs for Magnesium 453 Zinc Absorption, Transport,
Food Sources of Magnesium 453 and Recycling 481
Magnesium Toxicity and Deficiency 454 Metabolic Functions of Zinc 481
EXPLORING Sulfate 454 Daily Needs for Zinc 482
What Is Sulfate? 454 Food Sources of Zinc 482
Metabolic Functions of Sulfate 454 Zinc Toxicity and Deficiency 483
Daily Needs for Sulfate 455 EXPLORING Selenium 484
Food Sources of Sulfate 455 What Is Selenium? 484
Sulfate Toxicity and Deficiency 455 Metabolic Functions of Selenium 484
HEALTHCONNECTION: What Is Osteoporosis? 455 Daily Needs for Selenium 484
Most Bone Growth Occurs Early in Life 456 Food Sources of Selenium 484
Selenium Toxicity and Deficiency 485
Osteoporosis Is a ­Disease of Progressive
EXPLORING Fluoride 486
Bone Loss 456
What Is Fluoride? 486
Bone Density Can Be Measured by DEXA 456 Metabolic Functions of Fluoride 486
Several Lifestyle ­Factors Influence Bone Mass 457 Daily Needs for Fluoride 486
Strategies to Prevent Osteoporosis 458 Food Sources of Fluoride 486
Fluoride Toxicity and Deficiency 487
Visual Chapter Summary 461 EXPLORING Chromium 488
What Is Chromium? 488
Metabolic Functions of Chromium 488

13 Daily Needs for Chromium 488

Food Sources of Chromium 488
Trace Minerals 469 Chromium Toxicity and Deficiency 488

What Are Trace Minerals and Why Do EXPLORING Iodine 489

You Need Them? 470 What Is Iodine? 489
Bioavailability of Trace Minerals Metabolic Functions of Iodine 490
Can Vary 470 Daily Needs for Iodine 490
Food Sources of Iodine 490
Most Trace Minerals Function as Cofactors 470
Iodine Toxicity and Deficiency 491
Trace Mineral Deficiencies and Toxicities
EXPLORING Molybdenum 492
Are Hard to Identify 472
What Is Molybdenum? 492
EXPLORING Iron 472
Daily Needs for Molybdenum 492
What Is Iron? 472 Food Sources of Molybdenum 492
Iron Bioavailability 473 Molybdenum Toxicity
Iron Absorption and and Deficiency 492
Transport 473
EXPLORING Manganese 492
Metabolic Functions of
Iron 474 What Is Manganese? 492
Daily Needs for Iron 475 Metabolic Functions of Manganese 492
Food Sources of Iron 476 Daily Needs for Manganese 492
Iron Toxicity 476 Food Sources of Manganese 493
Iron Deficiency 477 Manganese Toxicity and Deficiency 493

EXPLORING Copper 479 Are Any Other Minerals Important

What Is Copper? 479
to Health? 494
Copper Absorption and HEALTHCONNECTION: What Are Nutrient-Deficiency
Transport 479 Anemias? 495
Metabolic Functions of In Microcytic Anemia, Red Blood Cells Are
Copper 479 Smaller than Normal 495
Daily Needs for
In Macrocytic Anemia, Red Blood Cells Are
Copper 480
Larger than Normal 496
Food Sources of Copper 480
Copper Toxicity and Deficiency 480 Visual Chapter Summary 498

Contents    xi
14 15
Energy Balance and Body Weight Management 537
Composition 507 Why Is Weight Management Important? 538
Being Overweight or Obese Increases Health Risks 538
What Is Energy Balance and Why Is It
Important? 508 Being Underweight Also Increases Health Risks 539
An Energy Imbalance Results in Weight Gain or Loss 508 Overweight and Underweight Have Social and Psycho-
logical Risks 539
Food and Beverages Provide Energy In 508
How Is Food Intake Regulated? 540
FOCUS Figure 14.1 The Concept of Energy Balance 509
Appetite Often Triggers Eating for Unnecessary
Body Processes and Physical Activity Result
Reasons 540
in Energy Out 511
Hunger and Satiation Affect the Desire to Eat and Stop
How Is Total Daily Eating 541
Energy Expenditure FOCUS Figure 15.1 The Brain Controls Hunger
Calculated? 511 and Satiation 542
Basal Metabolism Con-
tributes to TDEE 511 How Do Fat Cells Form and Expand? 543
The Thermic Effect of The Number of Fat Cells in the Body Never
Food Contributes to Decreases 543
TDEE 512 Fat Cells Can Grow and Shrink 544
The Thermic Effect of How Do Genetics and Environment Influence
Exercise Contributes to Obesity and Weight Management? 544
TDEE 513 Nutrigenomics and
How Do We ­Epigenetics May
­Measure Energy Influence Weight
Expenditure? 517 Control 544
Direct and Indirect Calorimetry Measure Energy Genetic Variants Can
Expenditure 517 ­Influence Body
Weight 546
Simple Calculations Are Used to Estimate Energy
Expenditure 518 Gene Theories May
Help Explain Weight
What Is Body Composition and How Is It Variations 546
Assessed? 519
Environmental Factors
Most Body Fat Is Stored in Adipose Tissue 519
Can Increase Appetite
Body Fat Level and Distribution Affect Health 520 and Decrease Physical
Body Composition Is Assessed Indirectly 521 Activity 547
How Do We Estimate a Healthy Body Weight? 523 How Can You Lose Weight Healthfully? 551
Height and Weight Tables Are Problematic 524 Avoid Fad Diets 552
Body Mass Index Is a Useful Indicator of Healthy Weight Strive for a Reasonable Rate of Weight Loss 552
for Most People 524 Remember That Kilocalories Count 553
HEALTHCONNECTION: What Is Disordered Eating? 527 Eat More Vegetables, Fruits, and Fiber 553
Eating Disorders Occur in Both Women and Men 527 Add Some Protein and Fat to Meals 555
Anorexia Nervosa Involves Severe ­ Increase Physical Activity 555
Kilocalorie Restriction 528 Modify Your Eating Behaviors 560
Bulimia Nervosa Involves Cycles of Binge Eating How Can Weight Loss Be Maintained? 563
and Purging 529
Diet and Exercise Can Aid in Maintaining Weight
Binge Eating Disorder Involves Compulsive Loss 563
Overeating 529
Self-Weighing Is a Positive Strategy to
Other Disordered ­Eating Behaviors Can Be Harmful 529 Maintain Weight Loss 564
Different Eating ­Disorders Share Some Common Traits 530 What Is the Healthiest Way to Gain Weight? 564
Eating Disorders Can Be Treated 531
HEALTHCONNECTION: What Are the ­Medical ­Interventions
Visual Chapter Summary 532 for Severe Obesity? 565

xii    Contents
 Weight-Loss Medications May Improve Weight Loss but What Vitamins and Minerals Are Important for
Have Side Effects 565 Fitness? 599
Bariatric Surgery Restricts Food Intake 566 Some Vitamins and Minerals Contribute to the Processes
Visual Chapter Summary 568 of Energy Metabolism 599
Antioxidants Can Help Protect Cells from Damage Caused
by Exercise 599
16 Highly Active People Are at Increased Risk for Iron and

Nutrition and Fitness 577 Calcium Deficiencies 601

Vitamin and Mineral Supplements Are Generally Not
What Is Physical Fitness and Why Is It Necessary 602
Important? 578
How Does Exercise Influence Fluid Needs? 604
Physical Fitness Has Five Components 578
Exercise Affects Fluid and Electrolyte Balance and Regu-
Physical Fitness ­Provides lation of Body Temperature 604
Numerous Health
Fluids Are Needed Before, During, and After Exercise 605
Benefits 579
Some Beverages Are Better than Others 605
What Does a Successful
Consuming Too Little or Too Much Fluid Can Be
Physical Fitness Pro-
Harmful 607
gram Look Like? 580
Cardiorespiratory Exercise HEALTHCONNECTION: Can Ergogenic Aids Contribute to
Improves Cardiorespi- Exercise Performance and Fitness? 609
ratory Endurance and Creatine Monohydrate Improves Muscle Strength,
Body Composition 580 Muscle Mass, and Anaerobic ­Metabolism during Some
Strength Training Improves Activities 609
Muscle Strength, Muscle Caffeine Improves ­Perception and Aerobic
Endurance, and Body Metabolism 609
Composition 582 Bicarbonate Loading May Improve ­Anaerobic Metabolism
Stretching Improves during Exercise 610
Flexibility 582 Amino Acid ­Supplementation Shows Some Benefit 610
The FITT Principle Can Be Used to Design a Fitness Sports Bars and Shakes May Provide Some Nutritional
Program 582 Benefits 610
High-Intensity Interval Training Is More Time-Efficient 584 Visual Chapter Summary 612
Progressive Overload Can Help Improve Fitness over
Time 585
How Are Carbohydrate, Fat, and Protein Used
During Exercise? 586 17
Anaerobic Energy Production Fuels Quick, Intense Life Cycle Nutrition: Pregnancy
Exercise 586
Aerobic Energy Production Fuels Sustained Exercise 587 through Infancy 619
Carbohydrate Is the Primary Energy Source During High- What Are the Key Events of Prenatal
Intensity Exercise 588 Development? 620
Fat Is the Primary Energy Source during Low- to What Health Behaviors Are Most Important
Moderate-Intensity Exercise 592 for a Successful
FOCUS Figure 16.15 The Energy Sources That Pregnancy? 623
Fuel Our Activities 594 Prospective Fathers
Should Practice Healthy
Protein Is Primarily Used to Build and Repair Muscle 595
Habits 624
How Do the Timing and Composition of Meals
Women Should Prac-
Affect Physical Activity? 596
tice Healthy Habits
Food Intake Should Be Timed Appropriately 596 Before and During
Carbohydrate and Protein Are Optimal Before Exercise 597 Pregnancy 624
Simple Carbohydrates Are Beneficial During Effective Management
Exercise 598 of Chronic Disease
Consume Carbohydrate and Protein Shortly After Is Essential Before a
Exercise 598 Woman Conceives 627

Contents    xiii
What Nutrients and Health Behaviors Are Important
in the First Trimester? 628 18
Adequate Weight Gain Reduces the Risk of
Complications 628
Life Cycle Nutrition: Toddlers
Adequate Micronutrient Intake Is a Concern throughout through Adolescents 665
Pregnancy 629 What Are the Nutritional Needs of Toddlers and
Morning Sickness and Cravings Are Common 632 Preschoolers? 666
Food Safety Is a Concern 633 Young Children Need Frequent, Small, Nutrient-Dense
What Nutrients and Health Behaviors Are Important Meals and Snacks 666
in the Second and Third Trimesters? 635 Young Children Need Adequate Carbohydrate, Fat,
Adequate Kilocalories, Carbohydrate, and Protein Are and Protein 668
Critical 635 Young Children Need Adequate Iron, Calcium,
Experts Recommend Exercise 636 and Vitamin D 668

Heartburn and Constipation Are Common Discomforts 636 Young Children Need Adequate Fluid 670

Gestational Diabetes and Hypertension Are Potential Young Children Can Grow Healthfully on Vegetarian
Complications 637 Diets 670
Added Sugars Should Be Limited in Young
What Special Situations Do Younger, Older, or Low-
Children’s Diets 671
Income Mothers-to-Be Face? 638
Adolescent Mothers Face Nutritional Challenges 639 How Can Adults Influence Young Children’s Food
Older Mothers May Have Special Concerns 639
Preferences? 671
Low-Income Mothers May Need Food Assistance 639 What Factors Affect School-Age Children’s
Nutrition? 673
What Are the Benefits and Dietary Requirements of
Breastfeeding? 640 MyPlate Can Help Guide Food Choices 673
Breastfeeding Provides Nutritional and Health Benefits for School Lunches Contribute to Children’s Nutritional
Infants 641 Status 675
Breastfeeding Provides Physical, Emotional, and Financial Breakfast Is Important 676
Benefits for Mothers 643 Most Children Need to Eat More Fruits and Vegetables 677
Breastfeeding Is Recommended by Experts 644 Food Allergies Remain a Concern 677
Breastfeeding Mothers Have Special Dietary Needs 644 Poverty Influences Children’s Nutritional Status 678
Breastfeeding Mothers Should Limit or Entirely Avoid Why Are School-Age Children Experiencing High
­Certain Substances 644 Rates of Obesity? 678
Why Is Formula a Healthy Alternative About 17 Percent of U.S. School-Age Children
to Breast Milk? 646 Are Obese 678
Some Women Are Not Able to Breastfeed 646 Multiple Factors Contribute to Childhood Obesity 679
Infant Formula Is Patterned After Breast Milk 647 What Are the Nutritional Needs of Adolescents? 682
What Are an Infant’s Nutrient Needs and Why Are Adolescents Need Calcium and Vitamin D for Bone
They So High? 648 Development 682
Infants Grow at an Accelerated Rate 648 Adolescents Need Iron for Muscle Growth and Blood
Infants Have Specific Energy, Iron, and Other Nutrient Volume 683
Needs 649 What Nutritional Issues
When Are Solid Foods Safe to Introduce to Affect Adolescents? 684
Infants? 650 Social Factors Can Influence
Solid Foods May Be Introduced Once Certain Milestones Teens’ Health Habits 684
Are Met 650 Diet May Play a Mod-
Solid Foods Should Be Introduced Gradually 651 est Role in Adolescent
Some Foods Are Not Appropriate for Infants 651 Acne 684
Adolescents Are at Risk for
HEALTHCONNECTION: What Causes Food Allergies? 652
Disordered Eating 685
Food Allergies Are Immune System Reactions 652
HEALTHCONNECTION: What Are
Eight Foods Are Highly Allergenic 653
the Health Effects of Child-
Visual Chapter Summary 655 hood Obesity? 687

xiv    Contents
 Obese Children Are at Increased Risk for Type 2 What Socioeconomic
Diabetes 687 and Psychological Issues
Other Risks Are Associated with Childhood Obesity 687 Affect the Nutrition of
Early Assessment and Treatment Can Help Address Child- Older Adults? 715
hood Obesity 687 Food Insecurity Has Nutri-
tional Impacts 715
Visual Chapter Summary 689
Community Resources
Exist for Older
Adults 717

19 Depression and Alcohol

Abuse Can Affect
Life Cycle Nutrition: Older Nutritional Health 717

Adults 697 HEALTHCONNECTION: Why Are

Older Adults at Increased Risk for Hypertension? 718
What Are the Demographics of Aging in
Hypertension Develops Over Time 718
America? 698
Some Risk ­Factors for ­Hypertension
America’s Population Is Getting Older and More
Are Not Controllable 719
Diverse 698
Many Risk Factors for Hypertension
Improved Health Care Is Increasing Lifespan 699
Are Within Your Control 719
Poor Lifestyle Choices Contribute to the Leading Causes
Alcohol Consumption and Smoking 720
of Death in Older Adults 699
Body Weight 720
What Changes Occur as Part of the Aging
Process? 700 Physical Activity 720

Muscle and Bone Mass Decline 701 Visual Chapter Summary 723
Immune Function Decreases 701
Sensory Abilities Decline 701
Gastrointestinal Functions Change
Brain Function Changes 702
702
20
What Are the Nutrient Needs Food Safety, Technology,
of Older Adults? 703
Older Adults Have Lower Energy Needs 704
and Sustainability 731
What Causes Foodborne Illness? 732
Older Adults Need Ample Protein 705
Pathogens and Their Toxins Cause Most
Carbohydrates Should Be Nutrient Dense
Foodborne Illness 732
and High in Fiber 707
Some Illnesses Are Caused by Natural Toxins 737
The AMDR for Fat Does Not Change with Age 707
Chemical Agents Sometimes Cause Foodborne
Older Adults Need to Stay Hydrated 707
Illness 738
Older Adults Need the Right Amounts of Vitamins A, D,
Some People Are at Higher
and B12 707
Risk for Foodborne
Older Adults Need the Right Amounts of Iron, Zinc, Illness 739
­Calcium, and Sodium 708
What Strategies Can
Older Adults May Benefit from Vitamin and Mineral Prevent Foodborne
Supplements 709 Illness? 739
Older Adults Should Eat Right for Good Health Practice Food Safety at
and Disease Prevention 710 Home 741
What Nutrition-Related Health Concerns Affect Practice Food Safety
Older Adults? 711 While Traveling 746
Medications, Foods, and Supplements Can Interact How Is the Food Supply
in Harmful Ways 711 Protected? 747
Decreased Mobility Affects Many Older Adults 712 Several Government
Eye Disease Is a Concern for Many Older Adults 714 Agencies and Programs
Alzheimer’s Disease Is a Progressive, Irreversible Protect the Food Supply 748
Form of Dementia 714

Contents    xv
 Food Manufacturers Use Preservation Techniques to Overpopulation Leads to
Destroy Contaminants 749 Food Scarcity 786
Product Dating Identifies Peak Quality 751 The Nutrition Transi-
The Safety of the Water Supply Is Regulated 751 tion Can Contribute to
Malnutrition 787
What Role Do Food Additives and Other Chemicals
Play in Food Production and Safety? 752 Which Populations Are
Some Additives Are Used to Preserve Foods 752 at Greatest Risk
for Malnutrition
Some Additives Enhance Food Quality and Appeal 753
Worldwide? 788
Food Additives Are Regulated by the FDA 754
Pregnant and Lactat-
Hormones and Antibiotics Are Provided to ing Women Are at
­Food-Producing Animals 755 Increased Risk for
Pesticides Are Widely Used in Agriculture 757 Malnutrition 788
Organic Foods Meet USDA National Organic Infants and Children Are
Standards 759 Highly Susceptible to Malnutrition 788
What Is a Sustainable Food System? 761 The Ill and the Elderly Are Also at High Risk for
Preserving Internal Natural Resources Is the First Step Malnutrition 789
toward Sustainability 762 People Living in ­Poverty Have Unique Risk Factors
Locally Grown Food Requires Fewer External Natural for Overnutrition 789
Resources 764 How Can We Reduce Hunger? 790
HEALTHCONNECTION: Is Genetically Engineered Improve Agriculture 791
Food Safe? 766 Improve Water and Sanitation 792
Genetic Engineering Is the Latest Form of Fortify Foods to Raise Nutrient Levels 793
Biotechnology 766 Promote Education 793
Proponents Believe GMOs Can Increase the Assistance Programs Are Working to End Hunger
World’s Food Supply 766 Around the World 793
Some Consumers and Environmentalists
HEALTHCONNECTION: What Are the Effects of Chronic
Have Concerns about GMOs 768
Undernutrition? 794
GE Foods Are Highly Regulated in the United States 768
Children Suffer Impaired Growth
Visual Chapter Summary 770 and Development 794
Weakened Immunity Results in Disease 795

21 Visual Chapter Summary 796

Global Nutrition and Appendices

Malnutrition 779 Appendix A
What Factors Contribute to Malnutrition in the
Metabolism Pathways and
United States? 780
Biochemical Structures A-3
Food Insecurity in the United States Is Significant 780
Food Insecurity Is More Likely Among Certain Appendix B
Population Groups 781 Calculations and Conversions B-1
Poverty Contributes to Food Insecurity 782
Illness and Disability Can Lead to Food Insecurity 783 Appendix C
What Factors Contribute to Malnutrition U.S. Exchange Lists for Meal Planning C-1
around the World? 784
Discrimination Contributes to Malnutrition 784
Appendix D
Political Sanctions and Armed Conflicts Disrupt
Organizations and Resources D-1
the Food Supply 785
Glossary G-1
Agricultural Challenges and Food Waste Limit
the Food Supply 785 Index I-1
Climate Change, Natural Disasters, and Depleted
Resources Limit Food Production 786 Credits CR-1

xvi    Contents
Another Random Scribd Document
with Unrelated Content
Three-card Monte. A game in which three cards are dexterously
thrown on the table by a gambler, and the victim is induced
to bet that he can pick out one which has been previously
named and shown.
Three-echo, an echo on a trump lead when holding three only.
Three-on-a-side, a system of playing Faro, in which cards are
bet to win or lose an odd number of times.
Tournée, F., see Round.
Trailing, playing a card which accomplishes nothing.
Trash, to discard.
Tric, F., the odd trick at Whist or Mort.
Tricon, F., three cards of the same denomination.
Tric-Trac, the European name for Backgammon.
Trump-showing Leads, a system of private conventionalities in
leading plain suits at Whist, to show the number of trumps
held by the leader.

Unblocking, getting out of your partner’s way when he has more

cards of the suit than you have.
Underplay, leading a card which is not the best of a suit, when
the best would naturally be led; or holding up the best card
to let another player win the trick.

Vade, F., the pool to be played for.

Vergeben, G., misdeal.
Verleugnen, or Verläugnen, G., to revoke.
Vivant, F., Dummy’s partner.
Vole, F., winning all the tricks, a slam.
Vorhand, G., the eldest hand, at Skat.
Vorwerfen, G., to play out of turn.

Weak Trumps, not enough to justify a player in passing a

doubtful trick.
Wedges, cards trimmed to taper toward one end, so that if
certain ones are reversed they can be easily pulled out.
Welcher, one who makes mouth bets, and afterward fails to pay.
Whipsawed, losing two different bets on the same turn.
Whiskey Hole, only one to go.
Whitewashed, defeated without having scored a point.
Wide Balls, those which are near the corner of the table, and
are almost sure to be hit by a ball coming from either
cushion.
Wide Cards, those which are too far apart to be likely to form
sequences. See Close Cards.
Widow, any extra hand dealt in any game.
Wimmeln, G., to bunch the points together; to fatten a trick for
the partner.
Wimmelfinte, G., leading a card which is calculated to induce
the second hand to fatten the trick for his partner.
Winning Hazards, pocketing the object ball.
Winning Out, a card that wins four times in the same deal at
Faro.

Yarborough, a hand at Whist containing no card higher than a

Nine; the odds against it are 1827 to 1.
Younger Hand, the one not the leader in two-handed games.
 Zange, G., a fourchette or tenace.
Zwickmuhle, G., a cross ruff.

DRIVE WHIST.
There are several methods of playing Drive Whist; the most
popular being to fill as many tables as possible with the players that
present themselves, regardless of any order further than that
partners should sit opposite each other. The players may select their
own partners, or they may be determined by lot, according to the
decision of the hostess.
Straight whist is played; the cards being shuffled and cut afresh
for every hand. Each deal is a game in itself.
Drawing for Partners. If there is an equal number of ladies and
gentlemen, and the number is less than fifty-two, a sufficient
number of red and black cards should be sorted out, and the ladies
asked to draw from the red, the men from the black; those getting
the same denominations being partners. For instance: 16 couples
present themselves for play. The thirteen Hearts and the A 2 3 of
Diamonds should be put into one hat for the ladies; the thirteen
Clubs, and A 2 3 of Spades being put into another for the men.
Those drawing the same denomination of Hearts and Clubs, or of
Spades and Diamonds are partners.
Before play begins, the number of hands which it is proposed to
play should be announced, or a time set for adjournment.
Driving. There is no rank attached to the tables, but they should
be arranged in such a manner that players may know which table to
go to next. The partners seat themselves wherever they please, and
at the tap of the bell at the head of the table the deal is cut for, and
play begins. The winners of the majority of the thirteen tricks at
each table go to the next table. Here they may either continue to
play as partners, or may divide, which ever has been the style of
play decided upon by the hostess. When the partnerships have been
drawn for, it is usual to preserve them for the evening.
The losing gentleman at each table has the deal for the next
hand.
Scoring. Every hand must be played out for all it is worth, both
winners and losers scoring all the tricks they take. If the same
partners play together throughout the evening, one score-card will
do for the couple. If they divide, each individual must have his or
her own score-card. The winners are those who have taken the
greatest number of tricks in the agreed number of hands, or during
the time limit. When partners divide as they drive on, there should
be two prizes, one for ladies, and one for gentlemen.

BID WHIST.
This is a popular game on trains, or wherever it may be necessary
to stop at the end of a deal without finishing the game. Thirteen
cards are dealt to each player, one at a time, but no trump is turned.
Partners sit opposite each other, and the player to the left of the
dealer makes the first bid.
BIDDING. The bidding goes round until no one will go any
higher. The eldest hand starts by naming the number of points he
will make if allowed to name the trump and lead to the first trick,
but he does not name the suit he purposes picking out. It is not
necessary to lead a trump.
There are two ways to bid. In some places there are seventeen
points to be played for in each deal; one for each trick of the
thirteen and one for each of the four honours, ace king queen and
jack, in the trump suit. Honours count to the side winning them, and
not to the original holders, so that a player holding the four top
honours in any suit could safely bid eight; four tricks and four honors
being a certainty, but if that was all he made he would lose on the
deal, as the other side would score nine points out of the seventeen.
 In other places, it is the rule that the bidder must make the odd
trick or he cannot count honours or anything else. There are then
only eleven points to be played for in each deal; seven odd tricks
and four honours. Any player bidding four would have to win the odd
and three honors, or two odd and two honours, or something to
make up his bid.
SCORING. No matter how many more than his bid he makes, he
can score it all. If he fails, he is set back the amount of his bid. If his
adversaries win the odd trick or more, they count one point for each
trick over the book in addition to the amount by which they set the
bidder back.
When there are seventeen points in play each deal, it is usual to
take the lower score from the higher and score the difference only,
but when the bidder fails, he is not set back, but simply gets nothing
at all, while his opponents score all they make, without any
deductions.

NORWEGIAN WHIST.
CARDS. This variety of whist is played with a full pack of fifty-two
cards, which rank from the A K Q down to the deuce. In cutting, the
ace is low.
PLAYERS. Four persons cut for partners, the two highest playing
against the two lowest, the lowest cut having the choice of seats
and cards and dealing the first hand.
DEALING. The cards shuffled and cut, thirteen are given to each
player, one at a time in rotation to the left. No trump is turned, as
every hand is played without a trump.
MISDEALING. In case of any irregularity in the deal, the same
dealer must deal again. The laws governing misdeals are the same
as at whist or bridge.
OBJECTS OF THE GAME. The play is for tricks alone, but
whether the players try to win them or to lose them depends on the
declaration. In Grands it is to win; in Nullos, it is to lose.
BIDDING. The player to the left of the dealer makes the first bid.
He may offer to play grand or nullo or he may pass. The moment
either grand or nullo is named, the bidding ends. If the first player
passes, the next to the left must declare himself. If all pass without
a bid, the hand is played as a nullo. Any player bidding out of turn
loses 20 points, and is barred from bidding on that deal.
METHOD OF PLAYING. If the game is grand, the player to the
right of the bidder leads any card he pleases. If the game is nullo,
the player to the left of the bidder leads. If no bid is made, the
player to the left of the dealer leads. Either partner may take in the
tricks won by his side, keeping them separate, so that they may be
easily counted.
SCORING. The game is 50 points. Each trick over the first six
counts four in grands, but in some places only two in nullos. This
must be agreed upon before play. Tricks over the book count for the
bidder’s side in grands, but against him in nullos. If the bidder and
his partner fail to get the odd trick in a grand, his opponents count
double for each trick they win over the book, but in nullos there is
no double value.
PENALTIES. In case of a revoke, the side in fault gives three
tricks to its opponents in grands, or receives three if it is a nullo. The
penalty for a lead out of turn is to call a suit.

RUM.
There are several varieties of this game, and quite a number of
ways of playing them, but the standard method, as adopted by the
best clubs, is that here given. The principal divisions of the game are
those played with the single pack, and those played with the double
pack and two jokers.

SINGLE-PACK RUM.
 CARDS. The full pack of fifty-two cards is used, ranking from the
K Q J down to the ace, the suits having no rank. The ace may also
be used in sequence with the king as the top of a sequence.
PLAYERS. Any number from two to six may play, but four or five
makes the best game.
CUTTING. The cards are spread and drawn for choice of seats
and first deal. The lowest cut has first choice, the next lowest sitting
on his left and so on round the table.
DEALING. When two play, ten cards are given to each. When
three play, seven to each. When four play, six to each. The cards are
dealt one at a time until all are helped and the next card is turned
face up on the table as a starter for the discard pile. The stock is left
beside this card, face down.
OBJECT OF THE GAME. The aim of the players is to get rid of
the cards dealt them and those they draw from the stock by laying
face upward on the table any combinations of three of a kind, or
three in sequence and suit.
METHOD OF PLAYING. The player to the left of the dealer
begins by taking into his hand the card that is face up, if it suits him,
or the top card of the stock. If he takes the top of the stock, he puts
it into his hand without showing it. He may then lay out any
combination of three cards that he holds, but he is not obliged to do
so. Whether he lays out anything or not, he must discard a card,
face up, to take the place of the one drawn. This discard is always
placed beside the stock, and of course covers up any card already
there.
LAYING OUT. After drawing from the stock and before
discarding, a player may lay out any three cards, but no more than
three at one time. Or he may add one card from his hand to any
combination already laid out by another player, but he cannot add
more than one card in this way. He may add a card to a combination
laid out by himself if he wishes to.
 CALLING OUT. Each player in turn to the left draws, lays out and
discards in this manner until some player gets rid of his last card,
when he calls out, and the game comes to an end. The last card in a
player’s hand may be got rid of by laying it out in combination, or by
discarding it if it is the only card left.
SCORING. As soon as any player calls out it is too late for any
other player to lay down any combinations he may hold. Each player
in turn to the left shows his hand and the winner gets credit for the
pip value of his cards, jacks being worth 11, queens 12, kings 13.
It sometimes happens that the stock is exhausted before any
player calls out. In this case the discards are turned face down
without shuffling them and the pile drawn from as if it were the
stock.
SPLASHES. The game is sometimes played with the condition
that if any player chooses to risk holding his hand until he can lay it
all down at once, or lay down all but the one which he is allowed to
discard, he wins double from each of the others. This prompts a
player with a good hand to hold it up for a round or two on the
chance of getting down a splash, but the player who sees there is no
chance for him should get rid of as many cards as he can before the
splash comes, and in many cases some player will get rid of all his
cards in two or three rounds, and win without a splash.

POKER RUM.
CARDS. In this variety of the game, the A K Q J are worth ten
points each, the ace eleven, and the remaining cards their face
value. The ace may be used as the top of a sequence Q K A, or the
bottom of A 2 3, but not as part of a round-the-corner, K A 2.
DEALING. Ten cards are always given to each player, no matter
how many are in the game. If there are more than three at the
table, the double pack must be used, so as to leave cards enough
for the stock.
 OBJECT OF THE GAME. The aim of the player is to draw cards
from the stock or discard pile until the pip value of the unmatched
cards in his hand amounts to 15 or less. Sequences may run to any
length, and four, five, or six of a kind is in order. The cards in hand
that do not fit any combination of three or more are deadwood, and
the object is to reduce this deadwood to less than fifteen.
METHOD OF PLAYING. Each player in turn to the left of the
dealer draws a card from the stock or the discard pile and discards
one in its place, face up. No player is allowed to lay down anything
until he can show his whole hand, and then only when his deadwood
is fifteen or less, and he is not obliged to lay down even then if he
prefers to wait until he can reduce his deadwood still further.
THE SHOW-DOWN. As soon as any player can show down his
hand, the game is at an end. He lays out his combinations and
pushes them aside. Then he announces the pip value of his
deadwood, after discarding a card in place of the one drawn.
Suppose he draws the seven of hearts, and lays down the 6 7 8 9 of
that suit; J Q K of clubs; discards the king of spades and leaves two
deuces and a five for his deadwood. That is nine points.
Each of the other players in turn to the left then lays down his
hand and pushes aside all combinations held. If the pip value of his
deadwood is more than that of the player calling for the show-down,
he pays the difference. If any player has less than the caller, then he
is the winner, and each one at the table pays him, the caller paying
him double as a penalty. In case of ties for low, they divide the
losses of the others.

POKER GIN.
This is a variety of poker rum in which the deadwood must not
exceed ten points and each player is allowed not only to put aside
his own combinations after the call for a show-down comes, but may
add any of his odd cards to the combinations laid out by the one
who calls for a show-down.
 Suppose that in the example given for poker rum, the caller
showing 6 7 8 9 of hearts, J Q K of clubs, and nine in his deadwood,
another player has in his ten cards the 7 8 9 of diamonds; 6 7 8 of
spades, two fours and the tens of clubs and hearts.
When the show-down is called for, he has twenty-eight points in
his deadwood; but by adding his club ten to the caller’s sequence of
J Q K, and the heart ten to the caller’s 6 7 8 9 in that suit, he
reduces his deadwood to eight points, the pair of fours, and beats
the caller out by a point.
PENALTIES. If any player turns out to have less in his deadwood
than the caller, as in the example just given, the caller forfeits ten
points to him, in addition to having to pay for the difference. Should
a player call for a show-down when he has more than ten in his
deadwood, he loses five points to each of the others at the table and
takes up his cards again.

DOUBLE-PACK RUM.
CARDS. This game is always played with two full packs of fifty-
two cards each and two jokers, all shuffled together and used as
one. The ace may be high or low in sequences.
DEALING. Ten cards are given to each player, one at a time, and
the next card is turned up and laid beside the stock to start the
discard pile.
LAYING OUT. Sequences in suit may run to any length, and any
number of cards or combinations may be laid out at one time. Five,
six or seven of a kind may be shown, and four of a kind may be of
any suits. There is no obligation to lay out anything, but the player
who lays out can do so only in his proper turn, after drawing a card.
He may add as many cards as he pleases to any combinations
already on the table, either of his own or other players.
THE JOKERS. These two cards have peculiar privileges. A joker
may be called anything the holder pleases. If it is used as the
interior of a sequence, such as 6 joker 8 of hearts, it must remain
there, but if it is placed at the end of a sequence, any player has the
right to remove it to the other end, placing it crossways, to show
that it has been moved, provided he can put a card in its place, or
add one to the sequence below the joker. A joker once moved
cannot be moved again.
Suppose some player has laid out the 6 7 joker of clubs. The joker
stands for the 8 of clubs. Another player holding the actual 8 of
clubs could move the joker to the position of the 5 and add his 8. Or
if he had the 4 of clubs, he could move the joker to represent the 5
and add his 4 to the sequence, or he might add both 8 and 4 if he
held those cards.
On account of the privilege of laying out as many cards at a time
as the player pleases, and adding as many as he can to other
combinations, this is a much livelier game than the ordinary single-
pack rum. The settling is the same, the winner getting the pip value
of each player’s hand. In case no one has all his cards down before
the stock is exhausted, which is very unusual, however, the discards
are turned face down and drawn from again.

CANFIELD.
This form of solitaire is often confused with Klondike, but there is
a marked difference both in the layout and the play.
The full pack of fifty-two cards is used. After it has been
thoroughly shuffled and properly cut, thirteen cards are counted off,
face down, and placed at the player’s left, face up. This is the stock.
The fourteenth card is then turned face up and is the foundation for
that deal. Let us suppose it is a seven. It is placed by itself, furthest
from the player, waiting for the three other sevens to appear to form
three other foundations, each in a different suit.
Four cards are then dealt off from left to right, face up, for the
layout. Holding the remaining thirty-four cards in the left hand, face
down, the player counts off three at a time and turns them face up
on the table, but so that the top card only is seen. If this card can
be used, the card under it is available. If not, the three are left on
the table and three more turned up in the same way.
Let us suppose this is the appearance of the table:

The player can make several changes at once. The five of

diamonds will go on the club six, the club four on the five, the ace of
diamonds on the deuce of spades, leaving a space which must be
filled from the top of the stock, using the card that was under the
four of clubs. Another card is exposed and available under the five of
diamonds.
Cards built on the foundations must be in the same suit, and build
upward, nothing but eights being available on the sevens. On the
layout, sequences are built down, and must change colour each
time. Any time that there is a space in the four columns of the
layout, the top card of the stock may be used to fill the space, but
the stock itself must never be added to. If there are only two cards
in any of the four columns of the layout at any time, and the top one
can be used on another pile, it may be taken for that purpose.
Suppose the nine of hearts were built on down to a black six, the
five of diamonds could be removed to that pile to release the six of
clubs.
 After running through the entire pack, three cards at a time, the
cards that have not been used in the process, and which are lying on
the table face up, are taken up again and turned face down, without
shuffling them, and run through again, three at a time. As long as
any card can be used it must alter the run of the cards that will turn
up in threes after that, and the player may continue to go through
the pack in this way until he is stopped by being unable to use any
card that shows at the top of the three he turns up.
The betting is against the player getting eleven cards in his
foundation piles. If the pack is purchased for $52, he gets $5 for
every card in his foundations. It is almost impossible to get out the
whole fifty-two for $260, but it is done occasionally.

I DOUBT IT.
This is a good round game, any number taking part. The full pack
of fifty-two cards is dealt round, one card at a time as far as it will
go equally, the remainder being left in the centre of the table, face
down. Any one can deal.
The player to the left of the dealer starts the game by taking from
his hand any three cards he pleases and laying them on the table in
front of him face down. He then announces, “These are three jacks,”
or anything he likes to call them, there being no obligation to tell the
truth about it, so the cards might actually be a six four and a deuce.
Each player in turn to the left can doubt the statement that the
cards are three jacks, or he can pass. If any player in his proper turn
says, “I doubt it,” the three cards are at once turned face up. If the
statement is not correct, the three cards are at once taken back into
the player’s hand, together with all the cards lying face down in the
centre of the table at the time. Should the statement turn out to be
true, the player who doubted it must take the three jacks and all the
cards on the table.
 That settled, the next player to the left lays out three cards and
announces that they are three of a kind of something or other, each
player to the left passing or doubting it. If no one questions the
correctness of a statement, no explanation is given by the player
who laid out the cards. He simply pushes them to the centre of the
table with the others, face down. If he shows them, or any one of
them, as some may do in a spirit of bravado, he must take all three
back into his hand and all on the table with them. The object of
doubting is simply to prevent a player from getting rid of three
cards, but toward the end of the game one must be careful, as
triplets are gradually gathered for that stage.
If any player has less than three cards in his hand when it comes
to his turn to lay down, he must draw from the table, face down,
enough to make three. He may look at what he draws before
announcing. If there are no cards on the table, he must pass his
turn.
The first to get rid of all his cards gets a chip from each of the
others for each card they hold.

JASS.
This is popularly supposed to be the progenitor of the American
game of pinochle, and is still very popular in Switzerland.
CARDS. Jass is played with the thirty-six card pack, the 5 4 3 2 of
each suit being thrown out. The cards rank from the A K Q down to
the 6, both in cutting and in play. The cards have a pip value in
scoring, aces 11, tens 10, kings 4, queens 3 and jacks 2. In the
trump suit, the jack is the highest card, and is worth 20 points
instead of 2. The nine of trumps comes next, being worth 14 points,
and is called “Nell.” The remaining trumps rank as in plain suits.
The jack of trumps has the special privilege of being allowed to
renege, even when the holder of the jack can follow suit.
MARKERS. The score is usually kept on a slate.
 PLAYERS. Any number from two to four can take part, but each
is always for himself. The rules for two-hand differ slightly from
those for three or four. (See Two-hand Jass.)
CUTTING. The first deal is cut for, high wins. The cards rank as in
plain suit, and ties cut again, to decide the tie.
DEALING. When the pack is cut, at least four cards must be left
in each packet. (In Switzerland they cut to the left and deal to the
right; but in America this is not necessary.) The cards are dealt three
at a time for three rounds, so that each player receives nine cards.
When four play, the last card must be turned up for the trump.
When three play, the twenty-eighth card is the trump.
OBJECT OF THE GAME. The play is to win tricks with cards of
pip value in them, especially aces and tens, called game points, and
also to meld certain combinations of cards that are found in the
player’s hand.
When three play, the dealer may exchange his nine cards for the
nine that are left on the table, but he must surrender the turned up
trump among those nine cards to any player that holds the six. If
the dealer does not wish to exchange, each player in turn to the left
may do so. In making the exchange, no card of the nine originally
dealt to the player may be kept, not even the six of trumps.
The pip value of the cards won in tricks count for the player at the
end of the hand. The following values are for the melds:

Four jacks are worth 200

Four aces, kings, queens, or tens 100
Five cards of any suit in sequence 100
Four cards of any suit in sequence 50
Three cards of any suit in sequence 20
King and queen of trumps 20

The melds are made after the player has played his card to the
first trick, whether he wins that trick or not, but the melds are not
credited to him on the slate unless he wins at least one trick during
the play of the hand.
METHOD OF PLAYING. When four play it is sometimes
permissible for one to pass out, each in turn to the left having the
right. The first thing is for the holder of the six of trumps to
exchange it for the turned-up trump. The player to the left of the
dealer then leads any card he pleases, and each player in turn must
follow suit and must head the trick if he can; by trumping if he has
none of the suit led. As soon as a card is played, the player makes
his meld, announcing its pip value. The winner of the last trick
scores five points for it.
SCORING. Sometimes 1,000 points is a game, as in pinochle, and
the first player to call out wins if he is correct; if not he loses.
Sometimes in three or four-hand, it is agreed to play some number
of deals divisible by four, usually 12 or 16. These are indicated by
cross marks on the slate, each arm representing a deal. The two
players with the higher scores at the end of the hand each rub off a
mark and the one who is first to rub off all his marks is the winner,
or the last to wipe off is stuck, according to agreement. Any one
failing to get as many as 21 points in meld and play is set back a
mark.

TWO-HAND JASS.
When only two play, the game closely resembles American
pinochle, the winner of each trick drawing a card from the top of the
stock, the loser drawing the next one. All melds are made
immediately after winning a trick and before drawing from the stock,
only one meld at a time being allowed. It is not necessary to follow
suit to anything until the stock is exhausted, after which all melds
cease and the second player to each trick must win it if he can, but
the jack of trumps still has the privilege of renouncing if a plain suit
is led.
 PATIENCE POKER
As its name implies, this is a form of solitaire, but it may be
managed so as to provide a pleasing competition for any number of
players. Both forms of the game will be described, the solitaire first.
CARDS. The full pack of fifty-two cards is shuffled and cut.
Keeping it face down in the left hand, the top card is turned up and
laid upon the table. The next card is turned up and laid in such a
position that it touches the first one, either on one of its four edges,
or one of its four corners. The third card must touch one or other of
the two already on the table in the same manner, and so on until
twenty-five cards have been drawn and placed, but the twenty-five
must be so arranged as to form a square of five cards each way.
As no card can be moved from its original position, as soon as
there are cards enough in either direction, up and down, or from left
to right, to make a row of five, no more cards can be laid beyond
that point, as it would transgress the limits of the square.
OBJECT OF THE GAME. The aim of the player is to place each
card as it comes from the top of the pack in the most advantageous
position for combining with other cards, either already there or
hoped for, so that each row of five cards, up and down, or right to
left, shall be a poker hand of some value.
VALUE OF THE HANDS. The various hands possible in poker are
given a counting value, supposed to be in proportion to the difficulty
of getting them. There are three systems of counting in common
use, the English differing slightly from the American, both in value
and in rank. The various scoring values are here given:

One pair 2 1 1
Two pairs 5 2 3
Triplets 10 7 6
Straights 15 9 12
Flushes 20 5 5
 Full hands 25 12 10
Four of a kind 50 20 16
Straight flush 75 30 30
Royal flush 100 50 30

The first column given is the American system of counting by

fives, after one pair, retaining the regular poker rank of the hands.
The second column is the American system that puts the straight
next to the full hand, and the flush between two pairs and a triplet.
The third column is the English system, which ranks the straight
above the full hand.
As no person has as yet come forward with any figures to show
which combination is easier to get in patience poker, nor the
proportion of one hand to the other, these figures are all guess
work; and players may adopt any values they please.
As soon as the tableau is complete, with five rows of five cards
each, the value of each of the ten hands the tableau contains is
found and the total put down. The object of the solitaire player
usually is to see how many tableaus he needs to reach a grand total
of 500 points.
SUGGESTIONS FOR GOOD PLAY. Experience has shown that it
pays to keep certain classes of hand in one section, either left to
right or up and down. Many players put all the flushes in the vertical
columns, and build the pairs, triplets and fours from right to left.
Straights are uncertain quantities unless they are flush also and are
seldom played for.
Each card has a double value, and it may help to make up two
hands of high scoring power, if well placed. The highest possible
point value for a tableau would probably be five hands of four of a
kind and five straight flushes, four of which would be royal, like this:
 The odds against the cards coming from the stock in such order as
to make a tableau like this possible would be enormous, but there
are many sets of twenty-five cards that can be rearranged so as to
make a much higher count than that actually arrived at in the
solitaire. The player’s skill consists in anticipating the possibilities
that certain cards will be drawn and in so arranging his table that if
the hoped for card comes out, the most advantageous place will be
found open for it.
TWO OR MORE PLAYERS. Any number can play this game, the
only limitation being the number of packs available and space
enough on the table for each one to lay out his own tableau. One
player is selected as the “caller” and he shuffles his pack and
presents it to be cut. In the meantime each of the others sorts his
individual pack into sequence and suit, so as to be able to pick out
any named card without unnecessary delay.
METHOD OF PLAYING. The caller starts by taking off his top
card and placing it face up on the table, at the same time
announcing aloud its suit and rank, as “Seven of clubs.” This makes
it unnecessary for the others to watch the cards the caller draws.
Each player picks out his seven of clubs and places it on the table
in front of him, face up, as a starter for his tableau. Suppose the
next card called is the ten of diamonds. As each player can place
that card in any one of eight different positions with regard to the
seven of clubs, and the next card after that in any one of a dozen
positions, it must be evident that although the twenty-five cards
called will be the same for every tableau, the resulting poker
combinations may be vastly different.
SCORING. Each player is credited with the value of his tableau,
and then the duty of being caller passes to the left. The game is at
an end when an agreed number of deals have been played, or at the
expiration of a specified time, the highest total score being the
winner.

SOLITAIRE CRIBBAGE.
This game may be played by one person or by several, two to four
making an interesting game, either as partners or each for himself.
The individual player takes a full pack of fifty-two cards, shuffles
and cuts, and deals off three for himself, two for his crib, and then
three more for himself. Taking up the six, he sorts them and discards
for the crib, just as if the two cards already there had been laid off
by an opponent. The pack is then cut for the starter.
There is no play, and the hand is turned up and counted, scoring it
on a regular cribbage board. The crib is then counted and scored.
Leaving the starter still face up on the top of the pack, the eight
cards in hand and crib are thrown aside. For the next deal, the
player gives himself three cards from the top of the pack, one of
which was the starter on the last deal, then two for the crib and
three more for himself, discarding for the crib, cutting a starter,
counting and scoring hand and crib as before.
 This is continued until only four cards are left, one of them being
the starter for the last deal. Turn up these four cards and count
them as a hand.
The game is usually 91 points, and the object of the solitaire
player is to see if he can reach the game hole without going through
the pack more than once. If he does not reach with six hands and
cribs, each with a starter, and one hand of four cards without a
starter, he has failed to get the solitaire.
WHEN TWO OR MORE PLAY. The object is now to see which
player or partnership can get the greatest number of points in going
through the pack once, each playing his own solitaire with his
individual pack, but keeping level with his opponents in the matter of
hands and deals.
It is usual for each to cut the starter for the other and then to
verify the count of the other’s hands and cribs. If one reaches 91
before the other gets round past 60, it is reckoned as a double
game. If neither side reaches 91 before the pack runs out, the
player that comes nearer to it wins. When two play against two as
partners, each takes an adversary and plays against him individually,
the scores being balanced at the end by adding those of the
partners together.
 *** END OF THE PROJECT GUTENBERG EBOOK FOSTER'S
COMPLETE HOYLE: AN ENCYCLOPEDIA OF GAMES ***

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