Human Nutrition

LIST OF TABLES
1.1 Different levels of studying nutrition 5
2.1 Factors influencing the availability of foods 28
2.2 Factors influencing the acceptability of foods 28
2.3 Core, secondary and peripheral foods 31
3.1 Dietary reference values for fat and carbohydrate for adults, as a percentage of daily
total food energy intake (excluding alcohol) 44
3.2 Nutritional details of the five groups in the UK National Food Guide (the Balance of
Good Health) 49
4.1 The amino acids classified according to the nature of their side-chains 60
4.2 Sources of protein 61
4.3 Amino acids that may become indispensable under certain circumstances 63
4.4 The use of complementary foods to make up for limiting amino acids in some
plant foods 69
4.5 Dietary reference values for protein for adults 70
5.1 Classification of fatty acids by saturation, chain length and family 78
5.2 Fat contents of selected foods per 100 g, per average serving portion and as per cent
energy from fat 82
5.3 Trends in total fat and energy intakes, per person per day, showing mean population
figures and intakes in the highest and lowest income groups studied by the National
Food Survey 83
5.4 Percentage of energy from the main groups of fatty acids 83
5.5 Sources of fat and fatty acids in the British diet 84
5.6 Summary of fate of fat digestion products 88
5.7 Typical compositions of lipoprotein particles 88
6.1 Non-starch polysaccharide content of some common foods, showing soluble and
insoluble fractions 106
6.2 Classification of starch according to digestibility 108
6.3 Food groups contributing to total and non-milk extrinsic sugars intakes 118
7.1 The energy conversion factors used in the current UK food composition tables 125
7.2 Percentage of energy from carbohydrate, protein and fat in selected foods 126
7.3 Energy yields obtained from the oxidation of different substrates 129
7.4 The effect on energy yield of different metabolic mixtures and respiratory quotient 129
7.5 Physical activity ratios for calculation of energy expenditure 134
7.6 Estimated average requirements for energy for adults in megajoules per day
(Calories/ day) 135
8.1 Action levels for weight management based on waist circumference 146
8.2 Medical and other consequences of obesity 153
10.1 Average amounts of minerals found in the adult human body 194
10.2 Average values for daily turnover of body water in a temperate climate 222
10.3 Average caffeine (in milligrams per average serving) for some beverages 223
10.4 The water content of some foods (as a percentage) 224
11.1 Guidelines on weight gain in pregnancy 236
11.2 Summary of dietary reference values for pregnancy 238
11.3 Possible indicators of nutritional vulnerability in pregnancy 241
11.4 Dietary reference values for lactation 247
12.1 Reference nutrient intakes for selected nutrients for infants 254
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