Human Nutrition

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HUMAN NUTRITION A health perspective second Edition Mary E. Barasi BA, BSc, MSc, R. Nutr. Principal Lecturer in <strong>Nutrition</strong>, University of Wales Institute, Cardiff, UK Illustrations by Megan Morris Hodder Arnold A MEMBER OF THE HODDER HEADLINE GROUP LONDON
First published in Great Britain in 2003 by Hodder Arnold, a member of the Hodder Headline Group, 338 Euston Road, London NW1 3BH http://www.hoddereducation.com Distributed in the United States of America by Oxford University Press Inc., 198 Madison Avenue, New York, NY10016 Oxford is a registered trademark of Oxford University Press © 2003 Edward Arnold All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronically or mechanically, including photocopying, recording or any information storage or retrieval system, without either prior permission in writing from the publisher or a licence permitting restricted copying. In the United Kingdom such licences are issued by the Copyright Licensing Agency: 90 Tottenham Court Road, London W1T 4LP. Whilst the advice and information in this book are believed to be true and accurate at the date of going to press, neither the author nor the publisher can accept any legal responsibility or liability for any errors or omissions that may be made. In particular (but without limiting the generality of the preceding disclaimer) every effort has been made to check drug dosages; however, it is still possible that errors have been missed. Furthermore, dosage schedules are constantly being revised and new side-effects recognized. For these reasons the reader is strongly urged to consult the drug companies’ printed instructions before administering any of the drugs recommended in this book. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library Library of Congress Cataloging-in-Publication Data A catalog record for this book is available from the Library of Congress ISBN-10: 0 340 81025 4 ISBN-13: 978 0 340 81025 5 3 4 5 6 7 8 9 10 Commissioning Editor: Georgina Bentliff Development Editor: Heather Smith Project Editor: Wendy Rooke Production Controller: Lindsay Smith Cover Design: Amina Dudhia Hodder Headline’s policy is to use papers that are natural, renewable and recyclable products and made from wood grown in sustainable forests. The logging and manufacturing processes are expected to conform to the environmental regulations of the country of origin. Typeset in RotisSerif 9.5/12 by Charon Tec Pvt. Ltd, Chennai, India Printed and bound in Spain. What do you think about this book? Or any other Arnold title? Please send your comments to www.hoddereducation.com
Page 4 and 5: CONTENTS Preface List of tables Lis
Page 6 and 7: PREFACE The need for a second editi
Page 8 and 9: LIST OF TABLES 1.1 Different levels
Page 10 and 11: LIST OF FIGURES 1.1 A pyramid repre
Page 12 and 13: LIST OF FIGURES ❚ 12.4 A summary
Page 14 and 15: PART ONE THE STUDY OF NUTRITION AND
Page 16 and 17: CHAPTER 1 what is nutrition? The ai
Page 18 and 19: WHY IS NUTRITION IMPORTANT? ❚ TAB
Page 20 and 21: HOW IS INFORMATION ABOUT PEOPLE’S
Page 22 and 23: HOW IS INFORMATION ABOUT PEOPLE’S
Page 24 and 25: STUDIES OF NUTRITIONAL STATUS ❚ O
Page 26 and 27: STUDIES OF NUTRITIONAL STATUS ❚ F
Page 28 and 29: HOW IS THE INFORMATION GOING TO BE
Page 30 and 31: REFERENCES AND FURTHER READING ❚
Page 32 and 33: REASONS FOR EATING ❚ Each of thes
Page 34 and 35: REASONS FOR EATING ❚ Metabolism T
Page 36 and 37: REASONS FOR EATING ❚ considerable
Page 38 and 39: FOOD HABITS ❚ Figure 2.5 Why do w
Page 40 and 41: FOOD HABITS ❚ something hot to ea
Page 42 and 43: FOOD HABITS ❚ Legislative factors
Page 44 and 45: FOOD HABITS ❚ TABLE 2.3 Core, sec
Page 46 and 47: FOOD HABITS ❚ with low-income die
Page 48 and 49: REFERENCES AND FURTHER READING ❚
Page 50 and 51: A HEALTHY DIET - HOW MUCH TO EAT?
Page 52 and 53:
WHAT ARE THE FEATURES OF A ‘HEALT
Page 54 and 55:
WHAT NUTRIENTS ARE NEEDED, AND IN W
Page 56 and 57:
FROM REQUIREMENTS TO DIETARY REFERE
Page 58 and 59:
FROM REQUIREMENTS TO DIETARY REFERE
Page 60 and 61:
DIETARY PLANNING ❚ Figure 3.4 The
Page 62 and 63:
DIETARY PLANNING ❚ TABLE 3.2 Nutr
Page 64 and 65:
NUTRITION INFORMATION ❚ Activity
Page 66 and 67:
REFERENCES AND FURTHER READING ❚
Page 68 and 69:
PART TWO the nutrients in food and
Page 70 and 71:
CHAPTER 4 proteins The aims of this
Page 72 and 73:
AMINO ACIDS - THE BUILDING BLOCKS
Page 74 and 75:
DIGESTION AND ABSORPTION OF PROTEIN
Page 76 and 77:
AMINO ACID METABOLISM ❚ the liver
Page 78 and 79:
AMINO ACID METABOLISM ❚ amino aci
Page 80 and 81:
NITROGEN BALANCE ❚ fluid within t
Page 82 and 83:
PROTEIN QUALITY ❚ TABLE 4.4 The u
Page 84 and 85:
PROTEIN DEFICIENCY ❚ yet to be di
Page 86 and 87:
SUMMARY REFERENCES AND FURTHER READ
Page 88 and 89:
CHAPTER 5 fats The aims of this cha
Page 90 and 91:
WHAT ARE FATS ❚ long-chain fatty
Page 92 and 93:
WHAT ARE FATS ❚ and can thus read
Page 94 and 95:
FATS IN THE DIET ❚ example of thi
Page 96 and 97:
FATS IN THE DIET ❚ have gradually
Page 98 and 99:
DIGESTION AND ABSORPTION OF FATS
Page 100 and 101:
TRANSPORT OF FATS IN THE BODY ❚ F
Page 102 and 103:
TRANSPORT OF FATS IN THE BODY ❚ o
Page 104 and 105:
FUNCTION OF FAT IN THE BODY ❚ cri
Page 106 and 107:
FUNCTION OF FAT IN THE BODY ❚ the
Page 108 and 109:
FUNCTION OF FAT IN THE BODY ❚ ove
Page 110 and 111:
Page 112 and 113:
CHAPTER 6 carbohydrates The aims of
Page 114 and 115:
SOME DEFINITIONS ❚ Figure 6.2 The
Page 116 and 117:
SOME DEFINTIONS ❚ Figure 6.3 Stru
Page 118 and 119:
SOME DEFINITIONS ❚ have been used
Page 120 and 121:
DIGESTION OF CARBOHYDRATES ❚ whic
Page 122 and 123:
DIGESTION OF CARBOHYDRATES ❚ Figu
Page 124 and 125:
METABOLISM OF CARBOHYDRATES ❚ Fig
Page 126 and 127:
CARBOHYDRATES AND HEALTH ❚ the bo
Page 128 and 129:
CARBOHYDRATES AND HEALTH ❚ Furthe
Page 130 and 131:
CARBOHYDRATES AND HEALTH ❚ ■
Page 132 and 133:
CARBOHYDRATES AND HEALTH ❚ Figure
Page 134 and 135:
CARBOHYDRATES AND HEALTH ❚ non-nu
Page 136 and 137:
CHAPTER 7 energy needs The aims of
Page 138 and 139:
ENERGY INTAKE ❚ TABLE 7.1 The ene
Page 140 and 141:
ENERGY OUTPUT ❚ Activity 7.2 Usin
Page 142 and 143:
ENERGY OUTPUT ❚ TABLE 7.3 Energy
Page 144 and 145:
COMPONENTS OF ENERGY OUTPUT ❚ App
Page 146 and 147:
CALCULATION OF ENERGY EXPENDITURE
Page 148 and 149:
CALCULATION OF ENERGY EXPENDITURE
Page 150 and 151:
CHAPTER 8 energy balance The aims o
Page 152 and 153:
ADJUSTING THE BALANCE ❚ In each o
Page 154 and 155:
ADJUSTING THE BALANCE ❚ Figure 8.
Page 156 and 157:
HOW WELL IS ENERGY BALANCE CONTROLL
Page 158 and 159:
BODY WEIGHT AND COMPOSITION ❚ The
Page 160 and 161:
WHAT ARE THE AVERAGE VALUES FOR BOD
Page 162 and 163:
POSITIVE ENERGY BALANCE ❚ It has
Page 164 and 165:
POSITIVE ENERGY BALANCE ❚ obesity
Page 166 and 167:
HEALTH RISKS OF OVERWEIGHT AND OBES
Page 168 and 169:
TREATMENT OF OBESITY/OVERWEIGHT ❚
Page 170 and 171:
NEGATIVE ENERGY BALANCE ❚ of part
Page 172 and 173:
Page 174 and 175:
CHAPTER 9 Vitamins The aims of this
Page 176 and 177:
FAT-SOLUBLE VITAMINS ❚ Figure 9.1
Page 178 and 179:
FAT-SOLUBLE VITAMINS ❚ Figure 9.2
Page 180 and 181:
FAT-SOLUBLE VITAMINS ❚ regular in
Page 182 and 183:
FAT-SOLUBLE VITAMINS ❚ the immune
Page 184 and 185:
FAT-SOLUBLE VITAMINS ❚ amounts va
Page 186 and 187:
FAT-SOLUBLE VITAMINS ❚ fruit and
Page 188 and 189:
WATER-SOLUBLE VITAMINS ❚ ■ ■
Page 190 and 191:
WATER-SOLUBLE VITAMINS ❚ Figure 9
Page 192 and 193:
WATER-SOLUBLE VITAMINS ❚ by addin
Page 194 and 195:
WATER-SOLUBLE VITAMINS ❚ Deficien
Page 196 and 197:
WATER-SOLUBLE VITAMINS ❚ Figure 9
Page 198 and 199:
WATER-SOLUBLE VITAMINS ❚ may in f
Page 200 and 201:
WATER-SOLUBLE VITAMINS ❚ body’s
Page 202 and 203:
WATER-SOLUBLE VITAMINS ❚ Contribu
Page 204 and 205:
WATER-SOLUBLE VITAMINS ❚ oedema a
Page 206 and 207:
Page 208 and 209:
MAJOR MINERALS ❚ Some of the mine
Page 210 and 211:
MAJOR MINERALS ❚ If phosphorus in
Page 212 and 213:
MAJOR MINERALS ❚ Health aspects o
Page 214 and 215:
MAJOR MINERALS ❚ Figure 10.4 Fact
Page 216 and 217:
MICROMINERALS OR TRACE ELEMENTS ❚
Page 218 and 219:
MICROMINERALS OR TRACE ELEMENTS❚
Page 220 and 221:
Page 222 and 223:
Page 224 and 225:
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
FLUIDS - KEEPING THE BODY HYDRATED
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
PART THREE THE APPLICATION OF NUTRI
Page 244 and 245:
CHAPTER 11 pregnancy and lactation
Page 246 and 247:
NUTRITION AT THE TIME OF CONCEPTION
Page 248 and 249:
NUTRITION DURING PREGNANCY ❚ In t
Page 250 and 251:
THE DIET IN PREGNANCY ❚ Figure 11
Page 252 and 253:
SHOULD SUPPLEMENTS BE GIVEN? ❚ co
Page 254 and 255:
LONG-TERM CONSEQUENCES OF INTRAUTER
Page 256 and 257:
LONG-TERM CONSEQUENCES OF INTRAUTER
Page 258 and 259:
THE PROCESS OF LACTATION ❚ its en
Page 260 and 261:
DIET IN LACTATION ❚ TABLE 11.4 Nu
Page 262 and 263:
STUDY QUESTIONS ❚ advantage of br
Page 264 and 265:
CHAPTER 12 Infants, children and ad
Page 266 and 267:
INFANTS ❚ Figure 12.1 Example of
Page 268 and 269:
INFANTS ❚ TABLE 12.2 The estimate
Page 270 and 271:
BREASTFEEDING OR BOTTLE-FEEDING?
Page 272 and 273:
BREASTFEEDING OR BOTTLE-FEEDING?
Page 274 and 275:
WEANING ❚ age of 1 year, differen
Page 276 and 277:
THE CHILD FROM 1 TO 5 YEARS OF AGE
Page 278 and 279:
SCHOOL-AGE CHILDREN ❚ their curre
Page 280 and 281:
SCHOOL-AGE CHILDREN ❚ required fo
Page 282 and 283:
WHAT DO CHILDREN AND ADOLESCENTS EA
Page 284 and 285:
WHAT DO CHILDREN AND ADOLESCENTS EA
Page 286 and 287:
SOME POTENTIAL NUTRITIONAL PROBLEMS
Page 288 and 289:
SOME POTENTIAL NUTRITIONAL PROBLEMS
Page 290 and 291:
REFERENCES AND FURTHER READING❚ S
Page 292 and 293:
CHAPTER 13 Adults and the elderly p
Page 294 and 295:
ADULT WOMEN ❚ Activity 13.2 Work
Page 296 and 297:
MINORITY ETHNIC GROUPS ❚ It is pa
Page 298 and 299:
MINORITY ETHNIC GROUPS ❚ be refle
Page 300 and 301:
MINORITY ETHNIC GROUPS ❚ form of
Page 302 and 303:
LOW INCOME AND NUTRITION❚ It is d
Page 304 and 305:
LOW INCOME AND NUTRITION ❚ TABLE
Page 306 and 307:
OLDER ADULTS ❚ Activity 13.3 Keep
Page 308 and 309:
OLDER ADULTS ❚ Gastrointestinal s
Page 310 and 311:
OLDER ADULTS ❚ TABLE 13.4 Factors
Page 312 and 313:
■ ■ ■ ■ institutions. Howev
Page 314 and 315:
OLDER ADULTS ❚ It should be recog
Page 316 and 317:
Page 318 and 319:
WHAT IS CORONARY HEART DISEASE? ❚
Page 320 and 321:
STUDYING CORONARY HEART DISEASE ❚
Page 322 and 323:
RISK FACTORS ❚ Figure 14.2 The in
Page 324 and 325:
RISK FACTORS ❚ Figure 14.5 Social
Page 326 and 327:
RISK FACTORS ❚ atherogenic and co
Page 328 and 329:
RISK FACTORS ❚ it difficult to ge
Page 330 and 331:
RISK FACTORS ❚ be greater than th
Page 332 and 333:
RISK FACTORS ❚ disease in the sub
Page 334 and 335:
Page 336 and 337:
Page 338 and 339:
STUDYING THE RELATIONSHIP BETWEEN D
Page 340 and 341:
ENVIRONMENTAL CAUSES OF CANCER ❚
Page 342 and 343:
Page 344 and 345:
Page 346 and 347:
Page 348 and 349:
TABLE 15.3 Summary of diet and heal
Page 350 and 351:
Page 352 and 353:
ADVERSE REACTIONS TO FOOD ❚ to be
Page 354 and 355:
ADVERSE REACTIONS TO FOOD ❚ The c
Page 356 and 357:
ADVERSE REACTIONS TO FOOD ❚ peanu
Page 358 and 359:
NUTRITION AND THE IMMUNE SYSTEM ❚
Page 360 and 361:
NUTRITION IN HIV INFECTION AND AIDS
Page 362 and 363:
DRUG-NUTRIENT INTERACTIONS ❚ of t
Page 364 and 365:
NUTRITION AND THE ATHLETE ❚ Metab
Page 366 and 367:
NUTRITION AND THE ATHLETE ❚ exerc
Page 368 and 369:
NUTRITION AND THE ATHLETE ❚ TABLE
Page 370 and 371:
ALCOHOL ABUSE ❚ arginine. Vegetar
Page 372 and 373:
INFLUENCE OF DISABILITY ON NUTRITIO
Page 374 and 375:
INFLUENCE OF DISABILITY ON NUTRITIO
Page 376 and 377:
Page 378 and 379:
FOODS, FOOD COMPONENTS AND HEALTH C
Page 380 and 381:
SMART FOODS ❚ replacers and sweet
Page 382 and 383:
SMART FOODS ❚ Figure 17.1 Example
Page 384 and 385:
SMART FOODS ❚ stabilizing white b
Page 386 and 387:
SMART FOODS ❚ intakes of fruit an
Page 388 and 389:
SMART FOODS ❚ Figure 17.2 How mic
Page 390 and 391:
ORGANIC FOOD ❚ Figure 17.3 Probio
Page 392 and 393:
Page 394 and 395:
PUBLIC HEALTH NUTRITION AND HEALTH
Page 396 and 397:
WHAT IS THE BASIS OF HEALTH-PROMOTI
Page 398 and 399:
WHAT IS THE BASIS OF HEALTH-PROMOTI
Page 400 and 401:
WHAT IS HEALTH PROMOTION? ❚ Recru
Page 402 and 403:
WHAT IS HEALTH PROMOTION? ❚ TABLE
Page 404 and 405:
HEALTH-PROMOTION INITIATIVES AND TH
Page 406 and 407:
ECONOMICS OF HEALTH PROMOTION ❚ F
Page 408 and 409:
Page 410 and 411:
INDEX acceptability of foods 28, 30
Page 412 and 413:
atio of intake to expenditure 11 an
Page 414 and 415:
myocardial infarction see coronary
Page 416:
and bone mass 200 and cancer 333 de
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Human Nutrition

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