Introduction to human nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney, Hester H. Vorster and Frans J. Kok.

Format:

Book

Contributor:

Gibney, Michael J.

Vorster, H. H.

Kok, Frans.

Nutrition Society (Great Britain)

Series:

Human nutrition textbook series ; 1.

The human nutrition textbook series ; 1

Language:

English

Subjects (All):

Nutrition.

Medical Subjects:

Nutrition.

Physical Description:

xvi, 342 pages : illustrations ; 25 cm.

Other Title:

Human nutrition

Place of Publication:

Oxford ; Malden, MA : Blackwell Science, 2002.

Summary:

As an academic subject, nutrition has grown enormously in recent years and with it the need for specialist textbooks on the subject. In response to this need, a decision was taken by The Nutrition Society to produce a ground-breaking series of four textbooks, of which Introduction to Human Nutrition is the first. Introduction to Human Nutrition is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing. Professionals in nutrition, dietetics, food science, medicine, health sciences and many related areas will also find much of great value within its covers.

Contents:

1.1 Orientation to human nutrition 1

1.2 An integrated approach 2

1.3 A conceptional framework for the study of nutrition 2

1.4 Relationship between nutrition and health 3

1.5 Nutrients: the basics 4

1.6 Global malnutrition 5

1.7 Relationship between nutrition science and practice 6

1.8 Nutrition milestones: the development of nutrition as a science 7

1.9 Future challenges for nutrition research and practice 9

1.10 Perspectives on the future 10

2. Body Composition / P Deurenberg, R Roubenoff 12

2.2 Five levels of body composition 13

2.3 Relationships between different levels of body composition 14

2.4 Body composition techniques 15

2.5 Direct methods 15

2.6 Indirect methods 16

2.7 Doubly indirect methods 22

2.8 Perspectives on the future 28

3. Energy Metabolism / MI Goran, A Astrup 30

3.2 Energy intake 32

3.3 Energy expenditure 34

3.4 Factors that influence energy expenditure 36

3.5 Energy requirements 39

3.6 Energy balance in various conditions 40

3.7 Obesity 42

3.8 Perspectives on the future 45

4. Nutrition and Metabolism of Proteins and Amino Acids / VR Young, PJ Reeds 46

4.2 A historical perspective 48

4.3 Structure and chemistry of amino acids 49

4.4 Classification of amino acids 50

4.5 Biology of protein and amino acid requirements 54

4.6 Estimation of protein and amino acid requirements 59

4.7 Meeting protein and amino acid needs 63

4.8 Factors other than diet affecting protein and amino acid requirements 66

4.9 Perspectives on the future 67

5. Digestion and Metabolism of Carbohydrates / J Mathers, T Wolever 69

5.1 Introduction: carbohydrates in foods 69

5.2 Digestive fate of dietary carbohydrates 70

5.3 Glycemic carbohydrates 72

5.4 Non-glycemic carbohydrates 74

5.5 Carbohydrates and dental caries 79

5.6 Perspectives on the future 80

6. Nutrition and Metabolism of Lipids / SC Cunnane, BA Griffin 81

6.1 Introduction: the history of lipids in human nutrition 81

6.2 Terminology of dietary fats 82

6.3 Lipid components of the diet 86

6.4 Digestion, absorption and transport of dietary fat 87

6.5 Circulating lipids: lipoprotein structures and metabolism 93

6.6 Body lipid pools 98

6.7 Long-chain fatty acid metabolism 100

6.8 Nutritional regulation of long-chain fatty acid profiles and metabolism 106

6.9 Nutritional and metabolic effects of dietary fatty acids 107

6.10 Cholesterol synthesis and regulation 109

6.11 Effect of diet on serum lipids and lipoproteins 109

6.12 Perspectives on the future 114

7. Dietary Reference Standards / KM Younger 116

7.2 Terminology and conceptual approaches to setting nutrient recommendations 116

7.3 Interpretation and uses of dietary recommendations 119

7.4 The use of reference values to assess the adequacy of the nutrient intakes of population groups 120

7.5 Methods used to determine requirements and set dietary recommendations 121

7.6 Methods used to determine requirements 122

7.7 Perspectives on the future 124

8. The Vitamins / CA Bender 125

8.2 Vitamin A 127

8.3 Vitamin D 134

8.4 Vitamin E 138

8.5 Vitamin K 141

8.6 Vitamin B1 (thiamin) 143

8.7 Vitamin B2 (riboflavin) 146

8.8 Niacin 149

8.9 Vitamin B[subscript 6] 153

8.10 Vitamin B[subscript 12] 157

8.11 Folic acid 160

8.12 Biotin 166

8.13 Pantothenic acid 167

8.14 Vitamin C (ascorbic acid) 169

8.15 Perspectives on the future 174

9. Minerals and Trace Elements / JJ Strain, KD Cashman 177

9.2 Calcium 178

9.3 Magnesium 183

9.4 Phosphorus 186

9.5 Sodium and chloride 189

9.6 Potassium 192

9.7 Iron 194

9.8 Zinc 197

9.9 Copper 200

9.10 Selenium 205

9.11 Iodine 208

9.12 Manganese 212

9.13 Molybdenum 214

9.14 Fluoride 215

9.15 Chromium 217

9.16 Other elements 219

9.17 Perspectives on the future 219

10. Measuring Food Intake / IHE Rutishauser, AE Black 225

10.2 Indirect measurements of food intake 227

10.3 Household food surveys 228

10.4 Direct measures of food intake 229

10.6 Options for measuring intake on specified days 232

10.7 Options for measuring intake over the longer term 234

10.8 Sources of error in dietary studies 235

10.9 Day-to-day variation in intake 239

10.10 Choosing a dietary method 240

10.11 Biological measures to validate energy and nutrient intake 243

10.12 Characteristics of low energy reporters 245

10.13 Evaluation of food intake data 245

10.14 Assessment of dietary adequacy 246

10.15 Perspectives on the future 248

11. Food Composition / CE West, HC Schonfeldt 249

11.2 Foods 250

11.3 Nutrients, nonnutrients and energy 254

11.4 Information required on sources of data in tables 257

11.5 Overcoming the inadequacies of food composition tables 257

11.6 Description of food composition tables and how to retrieve data 260

11.7 Converting foods to nutrients 260

11.8 Perspectives on the future 261

12. Food Policy and Regulatory Issues / BO Schneeman, JR Lupien 263

12.2 Food and nutrition monitoring 264

12.3 Food policy and food production 265

12.4 Regulatory aspects of food safety 266

12.5 Nutritional aspects of food policy 270

12.6 Research on food, nutrition and health 272

12.7 International work on food policy 273

12.8 Perspectives on the future 273

13. Nutrition Research Methodology / JA Martinez, MA Martinez Gonzalez 275

13.2 Statistical analysis and experimental design 275

13.3 In vitro studies 280

13.4 Animal models in nutrition research 281

13.5 Human studies 283

13.6 Epidemiological designs 285

13.7 Perspectives on the future 291

14. Food Safety: A Public Health Issue of Growing Importance / A Reilly, C Thustos, W Anderson, L O'Connor, B Foley, P Wall 292

14.2 Factors contributing to food safety concerns 293

14.3 Food-borne bacteria 296

14.4 Food-borne viruses 301

14.5 Food-borne parasites 303

14.6 Transmissible spongiform encephalopathies and food 307

14.7 Chemicals affecting food safety 308

14.8 Food safety control programs 316

14.9 Perspectives on the future 317

15. Food and Nutrition: The Global Challenge / P Shetty 318

15.2 Malnutrition through the life cycle 319

15.3 Hidden hunger: the global problem of micronutrient deficiency 325

15.4 Food, nutrition and the emerging burden of obesity and chronic diseases 328

15.5 Food and nutrition and the promotion of public health 330

15.6 Perspectives on the future 331.

Notes:

Includes bibliographical references and index.

ISBN:

063205624X

OCLC:

50476880