Human Nutrition

LIST OF FIGURES
1.1 A pyramid represents the contents of the diet and can be used as the basis of a
food guide 7
1.2 Measurement of skinfold for assessment of body fat content 12
1.3 Summary of the main methods of anthropometry 13
2.1 Physiological factors controlling hunger and food intake 19
2.2 Habit influences eating behaviour 22
2.3 Psychological need as a trigger to eating 23
2.4 Sensory appeal as a trigger for eating 24
2.5 Why do we eat? 25
2.6 Some of the main components of a person’s food habits 26
3.1 The stages of development of a clinical deficiency 41
3.2 The normal distribution curve of nutrient requirements in a population and levels
used for setting dietary recommendations 42
3.3 Distribution of riboflavin intakes in a population of 12-year-old boys 45
3.4 The USA Food Guide pyramid: a guide to daily food choices 47
3.5 The UK National Food Guide: the Balance of Good Health 48
3.6 Example of a day’s food intake and the numbers of servings from the National
Food Guide 50
4.1 Origin of human dietary protein 58
4.2 Digestion of proteins 62
4.3 Summary of amino acid metabolism 64
4.4 Summary of uses of protein 66
4.5 Components of nitrogen balance 68
4.6 Example of cases of protein deficiency 71
5.1 Spatial configuration of saturated, cis and trans unsaturated fatty acids 78
5.2 Chemical structure of cholesterol 81
5.3 Sources of visible and invisible fats 81
5.4 Why do we eat fat? 85
5.5 Digestion and absorption of fats 87
5.6 Exogenous lipid transport 89
5.7 Endogenous lipid transport and metabolism 90
5.8 The role of adipose tissue in metabolism 92
5.9 Aspects of insulin resistance 94
6.1 Structural formulae for three simple sugars 100
6.2 The condensation of two molecules of glucose to form maltose 101
6.3 Structures of starch and cellulose 103
6.4 The relationship of non-starch polysaccharides to other sources of carbohydrate 105
6.5 Digestion of carbohydrates 109
6.6 Rise in blood glucose after eating, and the calculation of glycaemic index 110
6.7 Metabolism of carbohydrates 111
6.8 Why do we need carbohydrates in the diet? 112
6.9 Development of dental caries and the role of diet 115
6.10 Summary of the effects of non-starch polysaccharides in the digestive tract 119
7.1 The bomb calorimeter 124
7.2 The components of energy output 128
7.3 Factors affecting basal metabolic rate 131
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