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Index
Cover Half Title Title Page Copyright Page Contents Preface Acknowledgements Authors SECTION I Foods, Nutrient Requirements and Nutrition
Chapter 1 Introduction: What Is Nutrition?
Aims Definitions of Nutrition
Evidence-Based Nutrition
Why Is Nutrition Important? What Do We Eat? How Is Information about People's Diets Collected?
Population and Household Information
Studying Nutrition Summary Activity
Chapter 2 Nutrient Requirements and the Nutritionally Balanced Diet
Aims Diet Quality and the Nutritionally Balanced Diet
Consumers and Health Claims
Nutritionally Balanced Diet: Which Foods to Choose?
What Is the Difference between Meals and Snacks?
Nutritionally Balanced Diet: How Much to Eat? What Are the Features of a Nutritionally Balanced Diet?
Eating More or Less of Particular Foods Eating More or Less of Particular Nutrients Eating Specific Foods That Are Believed to Have 'Health-Promoting' Properties
What Nutrients Are Needed and in What Amounts?
Nutritional Requirement
Distribution of Nutritional Requirements in a Population From Requirements to Recommendations: Dietary Reference Values
Fats and Carbohydrates Less-Studied Micronutrients Practical Applications
For Individuals For Groups of Individuals For Dietary Planning Food Labelling
Dietary Planning
Meal Planning Tools
Nutrition Information The Question of Alcohol Summary Study Questions Activities Bibliography and Further Reading
Chapter 3 Macronutrients in Foods and Diets: Proteins, Carbohydrates and Fats
Aims Proteins
Amino Acids: The Building Blocks Proteins in Food Protein Quality
Measuring Protein Quality
Protein Requirements
Carbohydrates
What Are Carbohydrates?
Monosaccharides Disaccharides Oligosaccharides Polysaccharides
How Much Carbohydrate Should We Have?
Fats
What Are Fats?
Triglycerides Types of Fatty Acids Essential Fatty Acids Conjugated Linoleic Acid Other Lipids
Fats in the Diet
Sources of Fat in the Diet Sources of Essential Fatty Acids Trends in Intakes of Fats
How Much Fat Should We Have in the Diet?
Summary
Proteins Carbohydrates Fats
Study Questions Activity Bibliography and Further Reading
Chapter 4 Vitamins and Phytochemicals
Aims Vitamins
Fat-Soluble Vitamins
Vitamin A Vitamin D Vitamin E Vitamin K
Water-Soluble Vitamins
Thiamin (Vitamin B1) Riboflavin (Vitamin B2) Nicotinic Acid (Niacin, Vitamin B3) Vitamin B6 Folate Vitamin B12 Pantothenic Acid (Vitamin B5) Biotin (Vitamin B7) Vitamin C
Phytochemicals
Phenolic Compounds, Including Flavonoids Dietary Phytoestrogens Phytosterols Glucosinolates Carotenoids
Use of Vitamin and Other Nutritional Supplements Summary Study Questions Activity Bibliography and Further Reading
Chapter 5 Minerals, Electrolytes and Fluid
Aims Minerals
Major Minerals
Calcium Phosphorus Magnesium Sulphur
Microminerals or Trace Elements
Iron Zinc Copper Selenium Iodine Chromium Fluoride
Electrolytes
Sodium and Chloride
Sodium and Chloride in Foods Dietary Reference Value
Potassium
Dietary Reference Value Potassium in the Diet
Fluids: Keeping the Body Hydrated
What to Drink?
Water Soft Drinks Fruit Juices Milk Tea and Coffee
How Much to Drink? Water in Foods Dehydration
Summary Study Questions Activities Bibliography and Further Reading
SECTION II Nutrition through the Life Cycle
Chapter 6 Nutrition during Pregnancy and Lactation
Aims Nutrition before Pregnancy Nutrition at the Time of Conception Nutrition during Pregnancy What Are the Dietary Goals in Pregnancy? Diet in Pregnancy
Appetite Energy Nutrients Food Safety
Should Supplements Be Given? Who Is Most at Risk in Pregnancy?
Teenage Mothers Low Income Underweight and Overweight Women Other Situations
Long-Term Consequences of Intrauterine Events
Higher Blood Pressure Insulin Resistance and Diabetes Mellitus Cholesterol Metabolism and Blood Clotting Other Conditions
Nursing or Lactating Mother Process of Lactation
Milk Production or Lactogenesis Milk Ejection or Let Down
Diet in Lactation
Energy Protein
General Considerations Decision to Breastfeed Summary Study Questions Activities Bibliography and Further Reading
Chapter 7 Nutrition during Infancy, Childhood and Adolescence
Aims Infants
Growth Nutrition and Development
Development of the Digestive Tract Energy Protein Fats Carbohydrates Fluid Minerals Vitamins
Meeting Nutritional Needs
Breastfeeding or Bottle-Feeding?
Formula Milk and Breast Milk Compared
Proteins in Milk Carbohydrates in Milk Fats in Milk Vitamins Minerals Immunological Factors Other Factors Other Milks Available Future Health
Weaning
Why Should a Baby Be Weaned?
Child from 1 to 5 Years of Age School-Age Children
Influences on Nutritional Intakes
Autonomy Growth Activity Societal Pressures
Nutritional Needs
What Do Children and Adolescents Eat?
Health-Related Aspects Dietary Patterns Nutritional Intakes School Meals
Minimum Nutritional Standards Alternatives to School Lunch
Some Potential Nutritional Problems
Vegetarianism Teenage Athletes Pregnant Teenagers Dieting Smoking and Alcohol Use
Summary Study Questions Activity Bibliography and Further Reading
Chapter 8 Nutrition during Adulthood and Ageing
Aims Adult Men
Do Men Have Problems Achieving These Guidelines and Are They Appropriate?
Adult Women Vegetarians Minority Ethnic Groups Low Income and Nutrition
Characteristics of the Diet Nutritional Implications Practical Help
Older Adults
Why Are Some Elderly Persons at Risk?
Sensory System Gastrointestinal System Kidney Function Lean Tissue Mobility Immune System Brain and Nervous System Other Factors
Factors Affecting Nutritional Status
Inadequate Intake Less Efficient Digestion and Absorption Altered Needs
What Is the Nutritional State of Older Adults? What Are the Nutritional Requirements for the Elderly?
Summary Study Questions Activities Bibliography and Further Reading
SECTION III Digestion, Absorption and Nutrient Metabolism
Chapter 9 Gut Structures, Functions and Control of Digestion
Aims Basic Anatomy and Physiology Functions of the GI Tract
Digestion Secretion Motility Absorption
Control of Eating and Digestive Functions
Sensory Signals Pre-Absorptive Information Post-Absorptive Signals Metabolism Integration by the Brain
Summary Study Questions Activity Bibliography and Further Reading
Chapter 10 Digestion and Absorption of Nutrients
Aims Digestion and Absorption of Macronutrients
Proteins
Digestion of Proteins Absorption of the Products of Protein Digestion
Fats
Digestion of Fats Absorption of the Products of Fat Digestion
Carbohydrates
Digestion of Carbohydrates Absorption of Carbohydrates
Digestion and Absorption of Vitamins
Vitamin A Vitamin D Vitamin E Vitamin K Thiamin Riboflavin Niacin Vitamin B6 Folate Vitamin B12 Vitamin C
Digestion and Absorption of Minerals, Trace Elements and Electrolytes
Calcium
Enhancing factors Inhibitory factors
Phosphorus Magnesium Iron
Control of absorption
Zinc Copper Selenium Iodine Fluoride Sodium and Chloride Potassium
Fluid Balances
Digestion and Absorption of Phytochemicals Summary Study Questions Activity Bibliography and Further Reading
Chapter 11 Metabolism and Function of Macronutrients
Aims Proteins Amino Acid Metabolism
Amino Acid Pool Control of Protein Metabolism
Contribution of Protein to Body Composition Formation of Enzymes Homeostasis Hormones Acid–Base Balance Fluid Balance Immunity Transport Blood Clotting Other Functions
Fats
Metabolic Roles
Meeting the Energy Needs: Fat Metabolism Fat Requires Specialized Proteins for Transport around the Body Storage: The Adipose Tissue Adipose Tissue and Metabolic Regulation Fat Utilization Functions of Fat in the Body Structure of Membranes Link with Glucose Metabolism: Insulin Resistance Steroid Metabolism Essential Fatty Acids
Carbohydrates
Carbohydrates Metabolism Carbohydrate Storage
Glycogenesis Lipogenesis
Mobilization of Carbohydrates
Glycogenolysis/Glycolysis Gluconeogenesis
Metabolic Consequences of Sugar Intake Other Physiological Roles of Carbohydrates Gut Health
Summary Study Questions Bibliography and Further Reading
Chapter 12 Metabolism and Function of Micronutrients
Aims Vitamins
Vitamin A
Vision Cellular Differentiation Growth Antioxidant Role Other Functions
Vitamin D Vitamin E Vitamin C Vitamin K Thiamin (Vitamin B1) Riboflavin (Vitamin B2) Niacin (Vitamin B3) Pyridoxine (Vitamin B6) Folate (Vitamin B9) Cobalamin (Vitamin B12) Pantothenic Acid (Vitamin B5) Biotin (Vitamin B7)
Minerals
Calcium
In Bones In Blood and Body Fluids Why Does Plasma Calcium Need to Be Closely Regulated?
Phosphorus Magnesium Iron
Losses of Iron Stored Iron
Zinc Copper Selenium Iodine Chromium Sodium, Chloride and Potassium
Summary Study Questions Activities Bibliography and Further Reading
SECTION IV Eating Behaviour and Nutritional Epidemiology
Chapter 13 Habits and Influences on Eating Behaviours
Aims Reasons for Eating
Habit as an Influence on Eating Behaviour Psychological Drivers for Eating Sensory Appeal Social Influence
Food Habits
Acquisition of Food Habits Changing Food Habits Food Choices Availability
Physical/Environmental Factors Legislative Factors Affordability, Cost and Taxation Accessibility
Acceptability
Cultural Factors Physiological Factors Social/Psychological Influences
Summary Study Questions Activities Bibliography and Further Reading
Chapter 14 Diet and Coronary Heart Disease
Aims Changes in Rates of Cardiovascular Disease What Is Coronary Heart Disease?
Injury to the Coronary Arteries Fibrous Plaque Formation Thrombosis and Heart Attack
Studying Coronary Heart Disease
Origins of the Lipid Hypothesis
Cross-Community Comparisons Prospective Studies Intervention Studies
Risk Factors
Genetic Predisposition Age Social Conditions and Social Inequality Birthweight Geographical Location and Sunlight Disease Smoking High Blood Pressure Raised Blood Lipids Weight Physical Activity Psychosocial Factors Dietary Factors
Fats Total Energy Salt Calcium Alcohol Fibre (Non-Starch Polysaccharides) Antioxidants Homocysteine and Folate
Future Directions Summary Study Questions Bibliography and Further Reading
Chapter 15 Diet and Cancer
Aims What Is Cancer? Studying the Relationship between Diet and Cancer
Ecological or Correlational Studies Case–Control Studies Prospective Cohort Studies Meta-Analysis
Environmental Causes of Cancer
Role of Diet Possible Promoting Factors
Total Energy Intake Fat Intakes Alcohol Salt Meat and Fish Other Promoters of Cancer
Possible Protective Factors
Nonstarch Polysaccharides (Dietary Fibre) Fruit and Vegetables Antioxidant Nutrients Other Chemically Active Constituents Calcium
Prevention of Cancer Summary Study Questions Activities Bibliography and Further Reading
SECTION V Dietary and Nutritional Assessment
Chapter 16 Energy: Intake and Expenditure
Aims Units of Measurement of Energy Energy Intake
Energy Content of Foods
Bomb Calorimeter Proximate Principles
Dietary Assessment
Contribution from Food Groups
Energy Output
Basal Metabolic Rate
Influence of Body Weight Influence of Gender Influence of Age Influence of Disease Status
Thermogenesis Physical Activity Measurement of Energy Output
Direct Calorimetry Indirect Methods
Calculation of Energy Expenditure
Calculation of 24-Hour Energy Expenditure: An Example
Summary Study Questions Activities Bibliography and Further Reading
Chapter 17 Energy Balance
Aims Energy Balance
Influences on Energy Intake Influences on Energy Output
Adaptations to Basal Metabolic Rate Adaptations to Thermogenesis Adaptations to Physical Activity
How Well Is Energy Balance Controlled?
Control Mechanisms
Energy Balance and Imbalance
Negative Energy Balance The Fasted State Starvation Positive Energy Balance Energy Balance and Body Composition
Summary Study Questions Bibliography and Further Reading
Chapter 18 Dietary and Nutritional Assessment
Aims Nutritional Status
What We Eat: Diet Composition What We Are: Body Composition What We (Can) Do: Function What We Pass On
What We Eat: Dietary Assessment
The Weighed Inventory (or Weighed Dietary Record) Food Diaries (or Estimated Dietary Records) Food Frequency Questionnaires (FFQs) The Diet Interview Practical Issues in Dietary Assessment Methods
Misreporting Measurement Errors, Bias and Precision Validity
What We Are: Body Composition Measuring Body Composition
Body Mass Index Skinfold and Skeletal Measurements Anthropometry Underwater Weighing Other Indirect Methods
Bioelectrical Impedance Ultrasound Other Techniques
What Are the Average Values for Body Composition? What We Can Do: Functional Capacity Biochemical Indicators Clinical Indicators What Can We Learn from Nutritional Assessment? How Is Nutritional Status Information Used? Summary Study Questions Activity Bibliography and Further Reading
SECTION VI Applied Nutrition
Chapter 19 Introduction to Public Health Nutrition and Health Promotion
Aims What Is the Basis of Health-Promoting Policies and What Is Proposed?
Dietary Links Lifestyle and Social Factors Undernutrition, Malnutrition and the Double Burden of Disease in Developing Countries From Goals to Guidelines
What Is Health Promotion?
Planning Intervention Evaluation
Health-Promotion Initiatives and the Individual
Information and Education Schools The NHS and Health Professionals Media/Advertising The Food Chain Constraints A Targeted Policy
Economics of Health Promotion Summary Study Questions Activities Bibliography and Further Reading
Chapter 20 Introduction to Obesity and Weight Management
Aims Obesity: What Are the Reasons?
Dietary Intake: Energy Consumption and Obesity Physical Activity Genetic Predisposition Age and Gender
Socio-Economic status
Psychological Factors
Health Risks and Costs of Overweight and Obesity Treatment of Obesity/Overweight
Energy-Controlled Diets Pharmacological Agents Surgical Intervention ('Bariatric Surgery') Psychological and Behavioural Therapy Physical Activity Unsafe Methods of Weight Loss
Summary Study Questions Activity Bibliography and Further Reading
Chapter 21 Introduction to Clinical Nutrition
Aims Negative Energy Balance
Weight Loss Due to Illness Correcting Weight Loss Starvation and Refeeding
Malnutrition Screening and Diagnosis
Screening Tools
Nutritional Support: Enteral and Parenteral Feeding Clinical Micronutrient Deficiencies Adverse Reactions to Food
Food Poisoning Food Aversion Food Intolerance
Why Do Some Individuals Develop Food Allergy? Atopy
Diagnosis Effect of Infection on Nutritional Status Effect of Nutritional Status on Immunity Nutrition Management and Cancer Nutrition Management and Metabolic Disorders
Drug-Nutrient Interactions
Effects of Diet on Drugs
Dietary Factors Affecting Drug Metabolism Dietary Factors Affecting Drug Excretion Drug Effects on Food Intake Gastro-Intestinal Function Metabolic Effects of Drugs on Nutrients
Influence of Disability on Nutrition
Appetite Ability to Obtain and Prepare Food Ability to Ingest, Chew and Swallow Food Impact on Digestion and Absorption Impact on Metabolism Nutritional Consequences
Eating Disorders Summary Study Questions Bibliography and Further Reading
Chapter 22 Introduction to Sport Nutrition
Aims Nutrition and the Athlete
Energy Needs in Sport Energy as Adenosine Triphosphate (ATP) Energy from Fat and Carbohydrates
During Training After Exercise
Protein Needs Dietary Supplements
Vitamin and Mineral Supplements Creatine
Fluid Sports Products
Summary Study Questions Activities Bibliography and Further Reading
Chapter 23 Improving Foods for Better Nutrition
Aims Foods, Food Components and Health Claims
Terminology
Smart Foods
Foods with Novel Molecular Structures Meat Analogues Foods Produced by Biotechnology Functional Foods Fortified Foods
Reduced Content of Nutrients Foods Containing Phytochemicals Foods with Added Components Omega-Enriched Eggs Clinical Usage Foods Containing Bacteria
Food Reformulation Nutrient Profiling Organic Food Conclusions Summary Study Questions Activities Bibliography and Further Reading
Index
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