Barasi’s Human nutrition : (Record no. 8912)
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| 005 - DATE AND TIME OF LATEST TRANSACTION | |
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| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | e-book (FST) |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lean, Mike |
| 245 ## - TITLE STATEMENT | |
| Title | Barasi’s Human nutrition : |
| Remainder of title | a health perspective / |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Third edition |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc | London : |
| Name of publisher, distributor, etc | CRC Press , |
| Date of publication, distribution, etc | 2017. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc | Section I Foods, Nutrient Requirements and Nutrition<br/>Chapter 1 Introduction: What Is Nutrition?...................................................................................3<br/>Aims..............................................................................................................................3<br/>Definitions of Nutrition.................................................................................................3<br/>Evidence-Based Nutrition.........................................................................................4<br/>Why Is Nutrition Important?.........................................................................................4<br/>What Do We Eat?..........................................................................................................6<br/>How Is Information about People’s Diets Collected?....................................................7<br/>Population and Household Information....................................................................7<br/>Studying Nutrition.........................................................................................................8<br/>Summary.......................................................................................................................8<br/>Activity..........................................................................................................................9<br/>Chapter 2 Nutrient Requirements and the Nutritionally Balanced Diet...................................... 11<br/>Aims............................................................................................................................ 11<br/>Diet Quality and the Nutritionally Balanced Diet...................................................... 11<br/>Consumers and Health Claims............................................................................... 11<br/>Nutritionally Balanced Diet: Which Foods to Choose?.............................................. 12<br/>What Is the Difference between Meals and Snacks?............................................. 12<br/>Nutritionally Balanced Diet: How Much to Eat?........................................................ 13<br/>What Are the Features of a Nutritionally Balanced Diet?.......................................... 14<br/>Eating More or Less of Particular Foods............................................................... 14<br/>Eating More or Less of Particular Nutrients.......................................................... 14<br/>Eating Specific Foods That Are Believed to Have ‘Health-Promoting’<br/>Properties................................................................................................................ 15<br/>What Nutrients Are Needed and in What Amounts?.................................................. 15<br/>Nutritional Requirement......................................................................................... 16<br/>Distribution of Nutritional Requirements in a Population.......................................... 17<br/>From Requirements to Recommendations: Dietary Reference Values ...................... 18<br/>Fats and Carbohydrates.......................................................................................... 19<br/>Less-Studied Micronutrients..................................................................................20<br/>Practical Applications.............................................................................................20<br/>For Individuals...................................................................................................20<br/>For Groups of Individuals.................................................................................. 21<br/>For Dietary Planning......................................................................................... 21<br/>Food Labelling................................................................................................... 21<br/>vi Contents<br/>Dietary Planning.........................................................................................................22<br/>Meal Planning Tools...............................................................................................22<br/>Nutrition Information..................................................................................................26<br/>The Question of Alcohol.............................................................................................26<br/>Summary.....................................................................................................................27<br/>Study Questions...........................................................................................................28<br/>Activities.....................................................................................................................28<br/>Bibliography and Further Reading..............................................................................29<br/>Chapter 3 Macronutrients in Foods and Diets: Proteins, Carbohydrates and Fats...................... 31<br/>Aims............................................................................................................................ 31<br/>Proteins........................................................................................................................ 31<br/>Amino Acids: The Building Blocks....................................................................... 32<br/>Proteins in Food.....................................................................................................34<br/>Protein Quality....................................................................................................... 35<br/>Measuring Protein Quality................................................................................ 35<br/>Protein Requirements.............................................................................................36<br/>Carbohydrates.............................................................................................................38<br/>What Are Carbohydrates?......................................................................................38<br/>Monosaccharides............................................................................................... 39<br/>Disaccharides.....................................................................................................40<br/>Oligosaccharides................................................................................................ 41<br/>Polysaccharides.................................................................................................. 41<br/>How Much Carbohydrate Should We Have?.......................................................... 45<br/>Fats.............................................................................................................................. 47<br/>What Are Fats?....................................................................................................... 47<br/>Triglycerides......................................................................................................48<br/>Types of Fatty Acids..........................................................................................49<br/>Essential Fatty Acids......................................................................................... 51<br/>Conjugated Linoleic Acid.................................................................................. 52<br/>Other Lipids....................................................................................................... 53<br/>Fats in the Diet.......................................................................................................54<br/>Sources of Fat in the Diet..................................................................................54<br/>Sources of Essential Fatty Acids....................................................................... 55<br/>Trends in Intakes of Fats.................................................................................... 55<br/>How Much Fat Should We Have in the Diet?.........................................................56<br/>Summary..................................................................................................................... 57<br/>Proteins................................................................................................................... 57<br/>Carbohydrates......................................................................................................... 57<br/>Fats......................................................................................................................... 57<br/>Study Questions........................................................................................................... 58<br/>Activity........................................................................................................................ 58<br/>Bibliography and Further Reading.............................................................................. 58<br/>Chapter 4 Vitamins and Phytochemicals..................................................................................... 61<br/>Aims............................................................................................................................ 61<br/>Vitamins...................................................................................................................... 61<br/>Fat-Soluble Vitamins.............................................................................................. 62<br/>Vitamin A.......................................................................................................... 62<br/>Contents vii<br/>Vitamin D..........................................................................................................64<br/>Vitamin E...........................................................................................................65<br/>Vitamin K..........................................................................................................66<br/>Water-Soluble Vitamins.......................................................................................... 67<br/>Thiamin (Vitamin B1)........................................................................................68<br/>Riboflavin (Vitamin B2).....................................................................................68<br/>Nicotinic Acid (Niacin, Vitamin B3).................................................................69<br/>Vitamin B6......................................................................................................... 70<br/>Folate................................................................................................................. 71<br/>Vitamin B12........................................................................................................ 72<br/>Pantothenic Acid (Vitamin B5).......................................................................... 73<br/>Biotin (Vitamin B7)........................................................................................... 73<br/>Vitamin C.......................................................................................................... 74<br/>Phytochemicals........................................................................................................... 75<br/>Phenolic Compounds, Including Flavonoids.......................................................... 76<br/>Dietary Phytoestrogens.......................................................................................... 76<br/>Phytosterols............................................................................................................77<br/>Glucosinolates........................................................................................................ 78<br/>Carotenoids............................................................................................................. 78<br/>Use of Vitamin and Other Nutritional Supplements................................................... 79<br/>Summary..................................................................................................................... 79<br/>Study Questions...........................................................................................................80<br/>Activity........................................................................................................................80<br/>Bibliography and Further Reading..............................................................................80<br/>Chapter 5 Minerals, Electrolytes and Fluid.................................................................................83<br/>Aims............................................................................................................................83<br/>Minerals......................................................................................................................83<br/>Major Minerals.......................................................................................................85<br/>Calcium..............................................................................................................85<br/>Phosphorus.........................................................................................................86<br/>Magnesium........................................................................................................86<br/>Sulphur...............................................................................................................86<br/>Microminerals or Trace Elements..........................................................................87<br/>Iron.....................................................................................................................87<br/>Zinc....................................................................................................................88<br/>Copper...............................................................................................................88<br/>Selenium............................................................................................................89<br/>Iodine.................................................................................................................89<br/>Chromium..........................................................................................................90<br/>Fluoride..............................................................................................................90<br/>Electrolytes.................................................................................................................. 91<br/>Sodium and Chloride.............................................................................................. 91<br/>Sodium and Chloride in Foods..........................................................................92<br/>Dietary Reference Value....................................................................................92<br/>Potassium................................................................................................................93<br/>Dietary Reference Value....................................................................................93<br/>Potassium in the Diet.........................................................................................93<br/>Fluids: Keeping the Body Hydrated............................................................................93<br/>What to Drink?.......................................................................................................93<br/>viii Contents<br/>Water..................................................................................................................94<br/>Soft Drinks........................................................................................................94<br/>Fruit Juices.........................................................................................................94<br/>Milk...................................................................................................................94<br/>Tea and Coffee...................................................................................................94<br/>How Much to Drink?..............................................................................................94<br/>Water in Foods........................................................................................................94<br/>Dehydration............................................................................................................95<br/>Summary.....................................................................................................................96<br/>Study Questions...........................................................................................................96<br/>Activities.....................................................................................................................96<br/>Bibliography and Further Reading..............................................................................97<br/>Section II Nutrition through the Life Cycle<br/>Chapter 6 Nutrition during Pregnancy and Lactation ��������������������������������������������������������������� 101<br/>Aims.......................................................................................................................... 101<br/>Nutrition before Pregnancy....................................................................................... 102<br/>Nutrition at the Time of Conception......................................................................... 103<br/>Nutrition during Pregnancy....................................................................................... 104<br/>What Are the Dietary Goals in Pregnancy?............................................................. 105<br/>Diet in Pregnancy...................................................................................................... 106<br/>Appetite................................................................................................................ 106<br/>Energy.................................................................................................................. 106<br/>Nutrients............................................................................................................... 106<br/>Food Safety........................................................................................................... 107<br/>Should Supplements Be Given?................................................................................. 108<br/>Who Is Most at Risk in Pregnancy?.......................................................................... 109<br/>Teenage Mothers.................................................................................................. 109<br/>Low Income.......................................................................................................... 109<br/>Underweight and Overweight Women................................................................. 110<br/>Other Situations.................................................................................................... 110<br/>Long-Term Consequences of Intrauterine Events..................................................... 110<br/>Higher Blood Pressure.......................................................................................... 111<br/>Insulin Resistance and Diabetes Mellitus............................................................ 112<br/>Cholesterol Metabolism and Blood Clotting........................................................ 112<br/>Other Conditions.................................................................................................. 113<br/>Nursing or Lactating Mother..................................................................................... 115<br/>Process of Lactation.................................................................................................. 115<br/>Milk Production or Lactogenesis......................................................................... 115<br/>Milk Ejection or Let Down.................................................................................. 115<br/>Diet in Lactation........................................................................................................ 115<br/>Energy.................................................................................................................. 116<br/>Protein.................................................................................................................. 118<br/>General Considerations............................................................................................. 118<br/>Decision to Breastfeed.............................................................................................. 118<br/>Summary................................................................................................................... 119<br/>Contents ix<br/>Study Questions......................................................................................................... 119<br/>Activities................................................................................................................... 119<br/>Bibliography and Further Reading............................................................................ 120<br/>Chapter 7 Nutrition during Infancy, Childhood and Adolescence............................................ 123<br/>Aims.......................................................................................................................... 123<br/>Infants........................................................................................................................ 123<br/>Growth.................................................................................................................. 123<br/>Nutrition and Development.................................................................................. 125<br/>Development of the Digestive Tract................................................................ 125<br/>Energy.............................................................................................................. 126<br/>Protein.............................................................................................................. 127<br/>Fats................................................................................................................... 127<br/>Carbohydrates.................................................................................................. 127<br/>Fluid................................................................................................................. 127<br/>Minerals........................................................................................................... 128<br/>Vitamins.......................................................................................................... 128<br/>Meeting Nutritional Needs................................................................................... 128<br/>Breastfeeding or Bottle-Feeding?............................................................................. 129<br/>Formula Milk and Breast Milk Compared........................................................... 130<br/>Proteins in Milk............................................................................................... 130<br/>Carbohydrates in Milk..................................................................................... 131<br/>Fats in Milk...................................................................................................... 131<br/>Vitamins.......................................................................................................... 131<br/>Minerals........................................................................................................... 131<br/>Immunological Factors.................................................................................... 131<br/>Other Factors................................................................................................... 132<br/>Other Milks Available..................................................................................... 132<br/>Future Health................................................................................................... 132<br/>Weaning..................................................................................................................... 133<br/>Why Should a Baby Be Weaned?......................................................................... 133<br/>Child from 1 to 5 Years of Age................................................................................. 136<br/>School-Age Children................................................................................................. 137<br/>Influences on Nutritional Intakes......................................................................... 137<br/>Autonomy........................................................................................................ 138<br/>Growth............................................................................................................. 138<br/>Activity............................................................................................................ 138<br/>Societal Pressures............................................................................................ 139<br/>Nutritional Needs................................................................................................. 139<br/>What Do Children and Adolescents Eat?.................................................................. 141<br/>Health-Related Aspects........................................................................................ 141<br/>Dietary Patterns.................................................................................................... 141<br/>Nutritional Intakes................................................................................................ 142<br/>School Meals........................................................................................................ 144<br/>Minimum Nutritional Standards..................................................................... 144<br/>Alternatives to School Lunch.......................................................................... 146<br/>Some Potential Nutritional Problems........................................................................ 147<br/>Vegetarianism....................................................................................................... 147<br/>Teenage Athletes.................................................................................................. 148<br/>x Contents<br/>Pregnant Teenagers............................................................................................... 148<br/>Dieting.................................................................................................................. 148<br/>Smoking and Alcohol Use.................................................................................... 149<br/>Summary................................................................................................................... 150<br/>Study Questions......................................................................................................... 150<br/>Activity...................................................................................................................... 150<br/>Bibliography and Further Reading............................................................................ 150<br/>Chapter 8 Nutrition during Adulthood and Ageing................................................................... 153<br/>Aims.......................................................................................................................... 153<br/>Adult Men.................................................................................................................. 154<br/>Do Men Have Problems Achieving These Guidelines and<br/>Are They Appropriate?......................................................................................... 154<br/>Adult Women............................................................................................................. 154<br/>Vegetarians................................................................................................................ 155<br/>Minority Ethnic Groups............................................................................................ 157<br/>Low Income and Nutrition........................................................................................ 158<br/>Characteristics of the Diet.................................................................................... 159<br/>Nutritional Implications....................................................................................... 161<br/>Practical Help....................................................................................................... 162<br/>Older Adults.............................................................................................................. 163<br/>Why Are Some Elderly Persons at Risk?............................................................. 164<br/>Sensory System................................................................................................ 164<br/>Gastrointestinal System................................................................................... 164<br/>Kidney Function.............................................................................................. 165<br/>Lean Tissue...................................................................................................... 165<br/>Mobility........................................................................................................... 165<br/>Immune System............................................................................................... 168<br/>Brain and Nervous System.............................................................................. 168<br/>Other Factors................................................................................................... 169<br/>Factors Affecting Nutritional Status.................................................................... 169<br/>Inadequate Intake............................................................................................ 169<br/>Less Efficient Digestion and Absorption......................................................... 170<br/>Altered Needs.................................................................................................. 170<br/>What Is the Nutritional State of Older Adults?.................................................... 171<br/>What Are the Nutritional Requirements for the Elderly?.................................... 173<br/>Summary................................................................................................................... 175<br/>Study Questions......................................................................................................... 175<br/>Activities................................................................................................................... 176<br/>Bibliography and Further Reading............................................................................ 176<br/>Section III Digestion, Absorption and Nutrient Metabolism<br/>Chapter 9 Gut Structures, Functions and Control of Digestion................................................. 181<br/>Aims.......................................................................................................................... 181<br/>Basic Anatomy and Physiology................................................................................. 181<br/>Contents xi<br/>Functions of the GI Tract.......................................................................................... 182<br/>Digestion............................................................................................................... 183<br/>Secretion............................................................................................................... 183<br/>Motility................................................................................................................. 185<br/>Absorption............................................................................................................ 186<br/>Control of Eating and Digestive Functions............................................................... 186<br/>Sensory Signals.................................................................................................... 188<br/>Pre-Absorptive Information................................................................................. 188<br/>Post-Absorptive Signals........................................................................................ 188<br/>Metabolism........................................................................................................... 189<br/>Integration by the Brain........................................................................................ 190<br/>Summary................................................................................................................... 190<br/>Study Questions......................................................................................................... 190<br/>Activity...................................................................................................................... 191<br/>Bibliography and Further Reading............................................................................ 191<br/>Chapter 10 Digestion and Absorption of Nutrients..................................................................... 193<br/>Aims.......................................................................................................................... 193<br/>Digestion and Absorption of Macronutrients............................................................ 193<br/>Proteins................................................................................................................. 193<br/>Digestion of Proteins....................................................................................... 193<br/>Absorption of the Products of Protein Digestion............................................. 193<br/>Fats....................................................................................................................... 195<br/>Digestion of Fats.............................................................................................. 195<br/>Absorption of the Products of Fat Digestion................................................... 195<br/>Carbohydrates....................................................................................................... 197<br/>Digestion of Carbohydrates............................................................................. 197<br/>Absorption of Carbohydrates........................................................................... 199<br/>Digestion and Absorption of Vitamins..................................................................... 201<br/>Vitamin A............................................................................................................. 201<br/>Vitamin D.............................................................................................................202<br/>Vitamin E.............................................................................................................202<br/>Vitamin K.............................................................................................................202<br/>Thiamin................................................................................................................203<br/>Riboflavin.............................................................................................................203<br/>Niacin...................................................................................................................203<br/>Vitamin B6............................................................................................................203<br/>Folate....................................................................................................................203<br/>Vitamin B12...........................................................................................................203<br/>Vitamin C.............................................................................................................204<br/>Digestion and Absorption of Minerals, Trace Elements and Electrolytes................204<br/>Calcium................................................................................................................204<br/>Enhancing factors............................................................................................204<br/>Inhibitory factors.............................................................................................205<br/>Phosphorus...........................................................................................................206<br/>Magnesium...........................................................................................................206<br/>Iron.......................................................................................................................206<br/>Control of absorption.......................................................................................207<br/>Zinc.......................................................................................................................208<br/>xii Contents<br/>Copper..................................................................................................................208<br/>Selenium...............................................................................................................208<br/>Iodine....................................................................................................................209<br/>Fluoride................................................................................................................209<br/>Sodium and Chloride............................................................................................209<br/>Potassium..............................................................................................................209<br/>Fluid Balances................................................................................................. 210<br/>Digestion and Absorption of Phytochemicals........................................................... 212<br/>Summary................................................................................................................... 213<br/>Study Questions......................................................................................................... 214<br/>Activity...................................................................................................................... 214<br/>Bibliography and Further Reading............................................................................ 214<br/>Chapter 11 Metabolism and Function of Macronutrients............................................................ 215<br/>Aims.......................................................................................................................... 215<br/>Proteins...................................................................................................................... 215<br/>Amino Acid Metabolism........................................................................................... 215<br/>Amino Acid Pool.................................................................................................. 216<br/>Control of Protein Metabolism............................................................................. 218<br/>Contribution of Protein to Body Composition................................................. 218<br/>Formation of Enzymes.................................................................................... 219<br/>Homeostasis..................................................................................................... 219<br/>Hormones......................................................................................................... 219<br/>Acid–Base Balance.......................................................................................... 219<br/>Fluid Balance................................................................................................... 219<br/>Immunity......................................................................................................... 219<br/>Transport.......................................................................................................... 219<br/>Blood Clotting.................................................................................................220<br/>Other Functions...............................................................................................220<br/>Fats............................................................................................................................220<br/>Metabolic Roles....................................................................................................220<br/>Meeting the Energy Needs: Fat Metabolism...................................................220<br/>Fat Requires Specialized Proteins for Transport around the Body................. 221<br/>Storage: The Adipose Tissue...........................................................................223<br/>Adipose Tissue and Metabolic Regulation......................................................224<br/>Fat Utilization..................................................................................................224<br/>Functions of Fat in the Body...........................................................................225<br/>Structure of Membranes..................................................................................226<br/>Link with Glucose Metabolism: Insulin Resistance........................................226<br/>Steroid Metabolism..........................................................................................226<br/>Essential Fatty Acids.......................................................................................226<br/>Carbohydrates...........................................................................................................228<br/>Carbohydrates Metabolism...................................................................................229<br/>Carbohydrate Storage...........................................................................................229<br/>Glycogenesis....................................................................................................229<br/>Lipogenesis......................................................................................................229<br/>Mobilization of Carbohydrates.............................................................................229<br/>Glycogenolysis/Glycolysis...............................................................................229<br/>Gluconeogenesis..............................................................................................230<br/>Contents xiii<br/>Metabolic Consequences of Sugar Intake....................................................... 231<br/>Other Physiological Roles of Carbohydrates................................................... 231<br/>Gut Health........................................................................................................ 231<br/>Summary................................................................................................................... 233<br/>Study Questions......................................................................................................... 233<br/>Bibliography and Further Reading............................................................................ 233<br/>Chapter 12 Metabolism and Function of Micronutrients............................................................. 235<br/>Aims.......................................................................................................................... 235<br/>Vitamins.................................................................................................................... 235<br/>Vitamin A............................................................................................................. 235<br/>Vision...............................................................................................................236<br/>Cellular Differentiation.................................................................................... 237<br/>Growth.............................................................................................................238<br/>Antioxidant Role..............................................................................................238<br/>Other Functions...............................................................................................238<br/>Vitamin D.............................................................................................................238<br/>Vitamin E............................................................................................................. 239<br/>Vitamin C.............................................................................................................240<br/>Vitamin K.............................................................................................................240<br/>Thiamin (Vitamin B1)........................................................................................... 241<br/>Riboflavin (Vitamin B2)....................................................................................... 241<br/>Niacin (Vitamin B3).............................................................................................. 241<br/>Pyridoxine (Vitamin B6)......................................................................................242<br/>Folate (Vitamin B9)..............................................................................................242<br/>Cobalamin (Vitamin B12)..................................................................................... 243<br/>Pantothenic Acid (Vitamin B5)............................................................................. 243<br/>Biotin (Vitamin B7)..............................................................................................244<br/>Minerals....................................................................................................................244<br/>Calcium................................................................................................................244<br/>In Bones...........................................................................................................244<br/>In Blood and Body Fluids................................................................................244<br/>Why Does Plasma Calcium Need to Be Closely Regulated?..........................246<br/>Phosphorus...........................................................................................................246<br/>Magnesium...........................................................................................................246<br/>Iron....................................................................................................................... 247<br/>Losses of Iron.................................................................................................. 247<br/>Stored Iron....................................................................................................... 247<br/>Zinc.......................................................................................................................248<br/>Copper..................................................................................................................248<br/>Selenium...............................................................................................................249<br/>Iodine....................................................................................................................249<br/>Chromium.............................................................................................................250<br/>Sodium, Chloride and Potassium.........................................................................250<br/>Summary................................................................................................................... 251<br/>Study Questions......................................................................................................... 251<br/>Activities................................................................................................................... 252<br/>Bibliography and Further Reading............................................................................ 252<br/>xiv Contents<br/>Section IV Eating Behaviour and Nutritional Epidemiology<br/>Chapter 13 Habits and Influences on Eating Behaviours............................................................ 255<br/>Aims.......................................................................................................................... 255<br/>Reasons for Eating.................................................................................................... 255<br/>Habit as an Influence on Eating Behaviour.......................................................... 255<br/>Psychological Drivers for Eating..........................................................................256<br/>Sensory Appeal....................................................................................................256<br/>Social Influence.................................................................................................... 257<br/>Food Habits............................................................................................................... 258<br/>Acquisition of Food Habits................................................................................... 259<br/>Changing Food Habits.......................................................................................... 259<br/>Food Choices........................................................................................................260<br/>Availability........................................................................................................... 261<br/>Physical/Environmental Factors...................................................................... 261<br/>Legislative Factors........................................................................................... 262<br/>Affordability, Cost and Taxation..................................................................... 262<br/>Accessibility.................................................................................................... 262<br/>Acceptability........................................................................................................263<br/>Cultural Factors...............................................................................................263<br/>Physiological Factors.......................................................................................264<br/>Social/Psychological Influences......................................................................265<br/>Summary................................................................................................................... 267<br/>Study Questions......................................................................................................... 267<br/>Activities................................................................................................................... 267<br/>Bibliography and Further Reading............................................................................268<br/>Chapter 14 Diet and Coronary Heart Disease.............................................................................269<br/>Aims..........................................................................................................................269<br/>Changes in Rates of Cardiovascular Disease............................................................ 270<br/>What Is Coronary Heart Disease?............................................................................. 270<br/>Injury to the Coronary Arteries............................................................................ 271<br/>Fibrous Plaque Formation.................................................................................... 271<br/>Thrombosis and Heart Attack.............................................................................. 271<br/>Studying Coronary Heart Disease............................................................................ 273<br/>Origins of the Lipid Hypothesis........................................................................... 273<br/>Cross-Community Comparisons..................................................................... 273<br/>Prospective Studies.......................................................................................... 274<br/>Intervention Studies......................................................................................... 274<br/>Risk Factors............................................................................................................... 276<br/>Genetic Predisposition..........................................................................................277<br/>Age........................................................................................................................277<br/>Social Conditions and Social Inequality..............................................................277<br/>Birthweight........................................................................................................... 278<br/>Geographical Location and Sunlight................................................................... 278<br/>Disease.................................................................................................................. 279<br/>Smoking................................................................................................................ 279<br/>Contents xv<br/>High Blood Pressure.............................................................................................280<br/>Raised Blood Lipids.............................................................................................280<br/>Weight...................................................................................................................280<br/>Physical Activity................................................................................................... 281<br/>Psychosocial Factors............................................................................................. 281<br/>Dietary Factors..................................................................................................... 281<br/>Fats...................................................................................................................282<br/>Total Energy....................................................................................................285<br/>Salt...................................................................................................................285<br/>Calcium............................................................................................................286<br/>Alcohol............................................................................................................286<br/>Fibre (Non-Starch Polysaccharides)................................................................286<br/>Antioxidants.....................................................................................................287<br/>Homocysteine and Folate.................................................................................289<br/>Future Directions.......................................................................................................290<br/>Summary...................................................................................................................290<br/>Study Questions.........................................................................................................290<br/>Bibliography and Further Reading............................................................................290<br/>Chapter 15 Diet and Cancer.........................................................................................................293<br/>Aims..........................................................................................................................293<br/>What Is Cancer?........................................................................................................294<br/>Studying the Relationship between Diet and Cancer................................................294<br/>Ecological or Correlational Studies...................................................................... 295<br/>Case–Control Studies........................................................................................... 295<br/>Prospective Cohort Studies..................................................................................296<br/>Meta-Analysis.......................................................................................................296<br/>Environmental Causes of Cancer..............................................................................296<br/>Role of Diet...........................................................................................................297<br/>Possible Promoting Factors..................................................................................298<br/>Total Energy Intake.........................................................................................298<br/>Fat Intakes........................................................................................................298<br/>Alcohol............................................................................................................299<br/>Salt...................................................................................................................300<br/>Meat and Fish..................................................................................................300<br/>Other Promoters of Cancer.............................................................................. 301<br/>Possible Protective Factors................................................................................... 301<br/>Nonstarch Polysaccharides (Dietary Fibre).....................................................302<br/>Fruit and Vegetables........................................................................................303<br/>Antioxidant Nutrients......................................................................................303<br/>Other Chemically Active Constituents............................................................304<br/>Calcium............................................................................................................304<br/>Prevention of Cancer.................................................................................................305<br/>Summary...................................................................................................................308<br/>Study Questions.........................................................................................................308<br/>Activities...................................................................................................................308<br/>Bibliography and Further Reading............................................................................309<br/>xvi Contents<br/>Section V Dietary and Nutritional Assessment<br/>Chapter 16 Energy: Intake and Expenditure............................................................................... 313<br/>Aims.......................................................................................................................... 313<br/>Units of Measurement of Energy.............................................................................. 313<br/>Energy Intake............................................................................................................ 314<br/>Energy Content of Foods...................................................................................... 314<br/>Bomb Calorimeter........................................................................................... 314<br/>Proximate Principles........................................................................................ 315<br/>Dietary Assessment.............................................................................................. 317<br/>Contribution from Food Groups...................................................................... 317<br/>Energy Output........................................................................................................... 318<br/>Basal Metabolic Rate............................................................................................ 318<br/>Influence of Body Weight................................................................................ 320<br/>Influence of Gender......................................................................................... 320<br/>Influence of Age.............................................................................................. 320<br/>Influence of Disease Status.............................................................................. 320<br/>Thermogenesis...................................................................................................... 321<br/>Physical Activity................................................................................................... 321<br/>Measurement of Energy Output........................................................................... 322<br/>Direct Calorimetry..........................................................................................324<br/>Indirect Methods..............................................................................................324<br/>Calculation of Energy Expenditure........................................................................... 325<br/>Calculation of 24-Hour Energy Expenditure: An Example................................. 326<br/>Summary................................................................................................................... 327<br/>Study Questions......................................................................................................... 327<br/>Activities................................................................................................................... 327<br/>Bibliography and Further Reading............................................................................ 329<br/>Chapter 17 Energy Balance......................................................................................................... 331<br/>Aims.......................................................................................................................... 331<br/>Energy Balance......................................................................................................... 331<br/>Influences on Energy Intake................................................................................. 332<br/>Influences on Energy Output................................................................................ 332<br/>Adaptations to Basal Metabolic Rate.............................................................. 332<br/>Adaptations to Thermogenesis........................................................................ 333<br/>Adaptations to Physical Activity..................................................................... 334<br/>How Well Is Energy Balance Controlled?................................................................ 335<br/>Control Mechanisms............................................................................................. 335<br/>Energy Balance and Imbalance................................................................................. 337<br/>Negative Energy Balance..................................................................................... 337<br/>The Fasted State................................................................................................... 338<br/>Starvation.............................................................................................................. 338<br/>Positive Energy Balance....................................................................................... 339<br/>Energy Balance and Body Composition...............................................................340<br/>Summary................................................................................................................... 341<br/>Study Questions......................................................................................................... 341<br/>Bibliography and Further Reading............................................................................ 341<br/>Contents xvii<br/>Chapter 18 Dietary and Nutritional Assessment......................................................................... 343<br/>Aims.......................................................................................................................... 343<br/>Nutritional Status...................................................................................................... 343<br/>What We Eat: Diet Composition.......................................................................... 343<br/>What We Are: Body Composition........................................................................ 343<br/>What We (Can) Do: Function...............................................................................344<br/>What We Pass On.................................................................................................344<br/>What We Eat: Dietary Assessment...........................................................................344<br/>The Weighed Inventory (or Weighed Dietary Record)........................................344<br/>Food Diaries (or Estimated Dietary Records)...................................................... 345<br/>Food Frequency Questionnaires (FFQs).............................................................. 345<br/>The Diet Interview................................................................................................346<br/>Practical Issues in Dietary Assessment Methods.................................................346<br/>Misreporting....................................................................................................346<br/>Measurement Errors, Bias and Precision......................................................... 347<br/>Validity............................................................................................................ 347<br/>What We Are: Body Composition.............................................................................348<br/>Measuring Body Composition..................................................................................348<br/>Body Mass Index..................................................................................................348<br/>Skinfold and Skeletal Measurements................................................................... 350<br/>Anthropometry..................................................................................................... 351<br/>Underwater Weighing........................................................................................... 353<br/>Other Indirect Methods........................................................................................ 353<br/>Bioelectrical Impedance.................................................................................. 353<br/>Ultrasound....................................................................................................... 353<br/>Other Techniques............................................................................................. 354<br/>What Are the Average Values for Body Composition?............................................. 354<br/>What We Can Do: Functional Capacity.................................................................... 354<br/>Biochemical Indicators.............................................................................................. 355<br/>Clinical Indicators..................................................................................................... 355<br/>What Can We Learn from Nutritional Assessment?................................................. 356<br/>How Is Nutritional Status Information Used?........................................................... 357<br/>Summary................................................................................................................... 357<br/>Study Questions......................................................................................................... 358<br/>Activity...................................................................................................................... 358<br/>Bibliography and Further Reading............................................................................ 358<br/>Section VI Applied Nutrition<br/>Chapter 19 Introduction to Public Health Nutrition and Health Promotion................................ 363<br/>Aims.......................................................................................................................... 363<br/>What Is the Basis of Health-Promoting Policies and What Is Proposed?.................366<br/>Dietary Links.......................................................................................................366<br/>Lifestyle and Social Factors.................................................................................366<br/>Undernutrition, Malnutrition and the Double Burden of Disease in<br/>Developing Countries...........................................................................................369<br/>From Goals to Guidelines....................................................................................369<br/>xviii Contents<br/>What Is Health Promotion?....................................................................................... 371<br/>Planning................................................................................................................ 372<br/>Intervention........................................................................................................... 373<br/>Evaluation............................................................................................................. 374<br/>Health-Promotion Initiatives and the Individual....................................................... 375<br/>Information and Education................................................................................... 375<br/>Schools.................................................................................................................. 376<br/>The NHS and Health Professionals...................................................................... 376<br/>Media/Advertising................................................................................................ 376<br/>The Food Chain.................................................................................................... 377<br/>Constraints............................................................................................................ 377<br/>A Targeted Policy................................................................................................. 377<br/>Economics of Health Promotion............................................................................... 379<br/>Summary...................................................................................................................380<br/>Study Questions.........................................................................................................380<br/>Activities................................................................................................................... 381<br/>Bibliography and Further Reading............................................................................ 381<br/>Chapter 20 Introduction to Obesity and Weight Management.................................................... 383<br/>Aims.......................................................................................................................... 383<br/>Obesity: What Are the Reasons?............................................................................... 383<br/>Dietary Intake: Energy Consumption and Obesity.............................................. 385<br/>Physical Activity................................................................................................... 388<br/>Genetic Predisposition..........................................................................................388<br/>Age and Gender.................................................................................................... 389<br/>Socio-Economic status.............................................................................................. 389<br/>Psychological Factors...........................................................................................390<br/>Health Risks and Costs of Overweight and Obesity.................................................390<br/>Treatment of Obesity/Overweight............................................................................. 392<br/>Energy-Controlled Diets....................................................................................... 393<br/>Pharmacological Agents....................................................................................... 394<br/>Surgical Intervention (‘Bariatric Surgery’).......................................................... 395<br/>Psychological and Behavioural Therapy.............................................................. 395<br/>Physical Activity................................................................................................... 395<br/>Unsafe Methods of Weight Loss.......................................................................... 396<br/>Summary................................................................................................................... 396<br/>Study Questions.........................................................................................................397<br/>Activity......................................................................................................................397<br/>Bibliography and Further Reading............................................................................397<br/>Chapter 21 Introduction to Clinical Nutrition.............................................................................399<br/>Aims..........................................................................................................................399<br/>Negative Energy Balance..........................................................................................400<br/>Weight Loss Due to Illness................................................................................... 401<br/>Correcting Weight Loss........................................................................................ 401<br/>Starvation and Refeeding.....................................................................................402<br/>Malnutrition Screening and Diagnosis......................................................................403<br/>Screening Tools....................................................................................................403<br/>Nutritional Support: Enteral and Parenteral Feeding................................................405<br/>Contents xix<br/>Clinical Micronutrient Deficiencies..........................................................................406<br/>Adverse Reactions to Food........................................................................................406<br/>Food Poisoning.....................................................................................................407<br/>Food Aversion.......................................................................................................407<br/>Food Intolerance...................................................................................................408<br/>Why Do Some Individuals Develop Food Allergy? Atopy............................. 410<br/>Diagnosis.............................................................................................................. 411<br/>Effect of Infection on Nutritional Status.............................................................. 412<br/>Effect of Nutritional Status on Immunity............................................................. 413<br/>Nutrition Management and Cancer...................................................................... 414<br/>Nutrition Management and Metabolic Disorders................................................. 414<br/>Drug–Nutrient Interactions....................................................................................... 414<br/>Effects of Diet on Drugs....................................................................................... 415<br/>Dietary Factors Affecting Drug Metabolism.................................................. 415<br/>Dietary Factors Affecting Drug Excretion...................................................... 415<br/>Drug Effects on Food Intake........................................................................... 415<br/>Gastro-Intestinal Function............................................................................... 415<br/>Metabolic Effects of Drugs on Nutrients......................................................... 416<br/>Influence of Disability on Nutrition.......................................................................... 416<br/>Appetite................................................................................................................ 417<br/>Ability to Obtain and Prepare Food..................................................................... 417<br/>Ability to Ingest, Chew and Swallow Food.......................................................... 417<br/>Impact on Digestion and Absorption.................................................................... 417<br/>Impact on Metabolism.......................................................................................... 418<br/>Nutritional Consequences..................................................................................... 418<br/>Eating Disorders........................................................................................................ 418<br/>Summary................................................................................................................... 419<br/>Study Questions......................................................................................................... 419<br/>Bibliography and Further Reading............................................................................ 419<br/>Chapter 22 Introduction to Sport Nutrition.................................................................................. 421<br/>Aims.......................................................................................................................... 421<br/>Nutrition and the Athlete........................................................................................... 421<br/>Energy Needs in Sport......................................................................................... 422<br/>Energy as Adenosine Triphosphate (ATP)........................................................... 422<br/>Energy from Fat and Carbohydrates.................................................................... 423<br/>During Training............................................................................................... 425<br/>After Exercise.................................................................................................. 425<br/>Protein Needs....................................................................................................... 426<br/>Dietary Supplements............................................................................................ 427<br/>Vitamin and Mineral Supplements.................................................................. 427<br/>Creatine............................................................................................................ 427<br/>Fluid...................................................................................................................... 428<br/>Sports Products..................................................................................................... 429<br/>Summary................................................................................................................... 429<br/>Study Questions......................................................................................................... 430<br/>Activities................................................................................................................... 430<br/>Bibliography and Further Reading............................................................................ 430<br/>xx Contents<br/>Chapter 23 Improving Foods for Better Nutrition....................................................................... 431<br/>Aims.......................................................................................................................... 431<br/>Foods, Food Components and Health Claims........................................................... 432<br/>Terminology......................................................................................................... 433<br/>Smart Foods.............................................................................................................. 433<br/>Foods with Novel Molecular Structures............................................................... 433<br/>Meat Analogues.................................................................................................... 434<br/>Foods Produced by Biotechnology....................................................................... 434<br/>Functional Foods.................................................................................................. 435<br/>Fortified Foods..................................................................................................... 435<br/>Reduced Content of Nutrients......................................................................... 436<br/>Foods Containing Phytochemicals.................................................................. 436<br/>Foods with Added Components...................................................................... 436<br/>Omega-Enriched Eggs..................................................................................... 437<br/>Clinical Usage.................................................................................................. 437<br/>Foods Containing Bacteria.............................................................................. 437<br/>Food Reformulation.................................................................................................. 439<br/>Nutrient Profiling...................................................................................................... 441<br/>Organic Food.............................................................................................................442<br/>Conclusions...............................................................................................................443<br/>Summary...................................................................................................................443<br/>Study Questions.........................................................................................................443<br/>Activities...................................................................................................................444<br/>Bibliography and Further Reading............................................................................444<br/>Index...............................................................................................................................................447 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | |
| Koha item type | E-Book |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| College of Natural Resources | College of Natural Resources | 23/04/2021 | e-book (FST) | 23/04/2021 | 23/04/2021 | E-Book |