Present knowledge in nutrition. Volume 1, Basic nutrition and metabolism / edited by Bernadette P. Marriott, Diane F. Birt, Virginia A. Stallings, Allison A. Yates.

Format:

Book

Contributor:

Marriott, Bernadette P., editor.

Birt, Diane F., editor.

Stallings, Virginia A., editor.

Yates, Allison A., editor.

Language:

English

Subjects (All):

Nutrition.

Diet therapy.

Physical Description:

1 online resource : illustrations (chiefly color)

Edition:

Eleventh edition

Other Title:

Basic nutrition and metabolism

Place of Publication:

London, United Kingdom ; San Diego, CA : Academic Press, an imprint of Elsevier : ILSI, [2020]

Summary:

Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition. Now broken into two volumes and updated to reflect scientific advancements since the publication of the last edition, the book includes expanded coverage on basic nutrition, metabolism and clinical and applied topics. This volume provides coverage of macronutrients, vitamins, minerals and other dietary components and concludes with new approaches in nutrition science that apply to many, if not all, of the nutrients and dietary components presented throughout the reference. Advanced undergraduate, graduate and postgraduate students in nutrition, public health, medicine and related fields will find this resource useful. In addition, professionals in academia and medicine, including clinicians, dietitians, physicians, health professionals, academics and industrial and government researchers will find the content extremely useful. -- Provided by publisher.

Contents:

Front Cover

PRESENT KNOWLEDGE IN NUTRITION

Copyright

Dedication

Contents of Volume 1

Editor Biographies

BERNADETTE P. MARRIOTT, PHD

DIANE F. BIRT, PHD

VIRGINIA A. STALLINGS, MD, MS

ALLISON A. YATES, PHD, MSPH, RD

Contributors to Volume 1

Foreword

Preface

Acknowledgments

A - Macronutrients

1 - ENERGY METABOLISM

I. INTRODUCTION

II. NUTRIENT AND ENERGY METABOLISM

A Nutrient Metabolism

B Energy Metabolism

Direct calorimetry

Indirect calorimetry

C Application

III. COMPONENTS OF ENERGY EXPENDITURE

A Diet-Induced Energy Expenditure

B Resting Energy Expenditure

C Activity-Induced Energy Expenditure

IV. ENERGY REQUIREMENT

A Body Composition and Energy Requirement

B Food Intake and Energy Requirement

Underfeeding

Overfeeding

C Physical Activity and Energy Requirement

D Adaptive Thermogenesis

Exercise Economy

Training

Aging

V. ENERGY REQUIREMENT AND DISEASE

VI. REFERENCES

2 - PROTEIN AND AMINO ACIDS

A Background

B Nutrient Function and Structure

Amino acids

Peptides

C Functions of Proteins

Transport proteins

Signaling proteins

II. NUTRIENT METABOLISM

A Protein Synthesis

Resulting protein structure

B Protein Breakdown

C Digestion

Gastrointestinal peptides

Enzymatic hydrolysis

Role of gut microbes

D Absorption

E Protein and Amino Acid Metabolism

Methods to measure protein turnover

Nitrogen balance

Tracer methodology to measure protein turnover

Measurements of protein turnover in specific tissue organs in vivo

Other approaches to measure protein breakdown

F Protein Metabolism in Specific Organs

Gastrointestinal tract

Liver

Degradation of amino acids

Nonessential amino acid synthesis

Protein synthesis.

Urea synthesis

Carbon metabolism

Skeletal muscle

Kidney

Brain and central nervous system

III. DIETARY REQUIREMENTS

Indicators and Criteria of Protein Adequacy

B Approaches to Assess Protein Adequacy/Status

Factorial method

Nitrogen balance method

Statistical analysis of nitrogen balance data

C Assessment of Amino Acid Adequacy

Indicators for assessing essential amino acid needs

Plasma amino acid response method

Amino acid oxidation methods

D Reference Intake Levels

Estimated average requirements

Recommended dietary allowance

Adequate intake

Tolerable Upper Intake Level

F Dietary Sources

Estimates of protein intake in the United States

Determining protein quality

Methods to analyze for protein content in food

IV. ISSUES RELATED TO PROTEIN AND AMINO ACIDS IN HUMAN HEALTH

A Adaptation to Fasting and Starvation

Fasting

Starvation

B Transition to Ketone Bodies as the Primary Fuel Source

V. REFERENCES

3 - CARBOHYDRATES

Monosaccharides

Disaccharides

Oligosaccharides

Polysaccharides

Starches

Nonstarches

Sugar alcohols

A Synthesis

B Digestion

C Transport

D Metabolism

Glycogenesis

Glycolysis and the TCA cycle

Gluconeogenesis

III. ROLE IN NORMAL CELL AND ORGAN FUNCTION

A Gene Regulation

IV. DIETARY REQUIREMENTS

A Indicators of Deficiency or Inadequacy

Maintenance of adequate glucose for brain function

Protein catabolism to provide three-carbon units from gluconeogenic amino acids

Ketosis

B Reference Intakes

General carbohydrate recommendations

Dietary fiber

Whole grains

Added sugar

Tolerable upper intake levels

C Dietary Sources

V. ISSUES RELATED TO CARBOHYDRATES IN HUMAN HEALTH.

A Relevant Health Outcomes and Conditions of Concern

Dental caries

Weight management and satiety

Heart health

Insulin resistance and diabetes

B Known Interactions

Lactose intolerance

Celiac disease

C As a Dietary Supplement

Prebiotics

D Dietary Patterns of Note

Ketogenic diet

Low-FODMAP diet

Glycemic index

4 - LIPIDS

A Chemistry

Fatty acids

Triacylglycerols

Phospholipids

Cholesterol and cholesteryl ester

Phytosterols (plant sterols)

B Digestion of Fat

Phospholipid

C Absorption

Triacylglycerol

Plant sterols and sterol esters

Transport and Metabolism

Lipoprotein particles

High-density lipoprotein

III. LIPIDS-NORMAL CELL AND ORGAN FUNCTION

A Lipids and Cell Function

B Lipid Biosynthesis

Fatty acid synthesis

Cholesterol biosynthesis

Fatty acid oxidation

C Eicosanoid Production and Regulation

A Fatty Acid Essentiality

C Dietary Sources of Lipids

V. ISSUES RELATED TO FAT IN HUMAN HEALTH

A Relevant Health Outcomes and Issues of Concern

B Future Directions

North American Mediterranean dietary intervention study

Biomarkers of food intake

Interesterified dietary fats

Influence of genetic polymorphism on response to dietary fat modifications

Oxylipins and health

B - Vitamins

5 - VITAMIN A AND PROVITAMIN A CAROTENOIDS

B Vitamin A Functions and Structure

II. VITAMIN A METABOLISM

Vitamin A Synthesis

B Vitamin A Uptake by and Metabolism in the Intestine

C Vitamin A Transport in the Circulation.

Vitamin A transport in the fasting circulation

Vitamin A transport in the postprandial circulation

Carotenoid transport in the circulation

D Vitamin A Storage in the Body

E Metabolic Activation of Vitamin A

B Vision

Indicators of Vitamin A Deficiency or Inadequacy

B Assessment of Vitamin A Status and Criteria for Adequacy

C Reference Intakes

D Vitamin A Toxicity (Hypervitaminosis A)

E Basis for Individual Variability in Requirements for Vitamin A Intake

F Tolerable Upper Intake Levels for Vitamin A

G Dietary Sources of Vitamin A

V. ISSUES RELATED TO VITAMIN A IN HUMAN HEALTH

A Relevant Health Outcomes and Conditions of Concern

Vitamin A deficiency

Proliferative disorders

Metabolic disease

Hepatic disease and hepatic stellate cell activation

B Known Nutrient-Nutrient Interactions

6 - VITAMIN D

A Skin Synthesis of Vitamin D3

B Intestinal Absorption of Vitamin D

C Transport and Metabolism

Mechanisms of action of 1,25(OH)2D3

Regulation of gene transcription

Rapid, nongenomic signaling

B Criteria of Adequacy, Assessment, and Reference Intakes of Vitamin D

Associations with nonskeletal outcomes

Vitamin D repletion in clinical populations

C Basis for Individual Variability in Requirements

Tolerable Upper Intake Levels of Vitamin D Intake

E Measurement of 25(OH)D3 and Assay Variability

Dietary Sources of Vitamin D

IV. ISSUES RELATED TO VITAMIN D IN HUMAN HEALTH

Bone health

Immunity and inflammation

Type I diabetes.

Multiple sclerosis

Rheumatoid arthritis, systemic lupus erythematosus, and juvenile dermatomyositis

Psoriasis

Inflammatory bowel disease

Respiratory infections and asthma

Muscle mass and strength

Falls

Neuropsychological outcomes

Cancer

Cardiovascular disease and hypertension

Type 2 diabetes

Obesity

Mortality

Summary of skeletal and nonskeletal outcomes

C Vitamin D as a Dietary Supplement

7 - VITAMIN E

Naturally occurring forms

Antioxidant activity

Antioxidant interactions

Ferroptosis

C As a Dietary Supplement or Food Fortificant

A Digestion and Intestinal Absorption

The role of fat in α-tocopherol absorption

The role of fat in α-tocopheryl acetate bioavailability

Mechanisms of uptake into enterocytes

Role of chylomicron secretion

B Hepatic α-Tocopherol Transfer Protein

α-TTP structure

α-TTP function

C Lipoprotein Transport

Transfer from VLDL to other lipoproteins

Delivery to tissues

D Vitamin E Kinetics

Half-life of vitamin E isomers

Quantitation of α-tocopherol absorption

Vitamin E Catabolism

Structure and functions of catabolites

Biochemistry of catabolism

Conjugation of catabolites

Kinetics of catabolism

F Liver Biliary Excretion

A α-Tocopherol Deficiency in Humans

α-TTP genetic defects

Visual system

Genetic defects in lipoprotein metabolism and fat malabsorption syndromes

B Pregnancy, Neural Tube Defects, and the Brain

Neural tube defects

C Omics

Lipidomics and metabolomics

Proteomics

Anemia

Plasma or serum concentrations.

Dietary intakes.

Notes:

Includes bibliographical references and index.

Description based on print version record.

ISBN:

0-12-819842-7

0-323-66162-9

OCLC:

1178641338