Introduction to Human Nutrition

by Editor: Michael J. Gibney (University College Dublin); Editor: Hester H. Vorster (Faculty of Health Sciences, Lipid Clinic, Potchefstroom, South Africa); Editor: Frans J. Kok (Chair Human Nutrition & Epidemiology, Wageningen University, The Nether

• ISBN13: 9780632056248
• ISBN10: 063205624X
• Format: Paperback
• Copyright: 2002-11-01
• Publisher: Wiley-Blackwell

Summary

Introduction to Human Nutrition Edited on behalf of The Nutrition Society by Michael J. Gibney, Hester H. Vorster and Frans J. Kok 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. The books in the series: + Provide students with the required scientific basics of nutrition in the context of a systems and health approach. + Enable teachers and students to explore the core principles of nutrition, to apply these throughout their training, and to foster critical thinking at all times. Throughout, key areas of knowledge are identified. + Are fully peer reviewed, to ensure completeness and clarity of content, as well as to ensure that each book takes a global perspective. 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. Other books in the Nutrition Society Textbook Series: Nutrition and Metabolism: ISBN 0 632 05625 8 Clinical Nutrition: ISBN 0 632 05626 6 Public Health Nutrition: ISBN 0 632 05627 4 For further information, companion material for use with these textbooks, and full details of how to purchase them, visit: http://www.nutritiontexts.com

Author Biography

M. Gibney, Trinity Centre for Health Sciences, Dublin, Ireland

H. Vorster, Faculty of Health Sciences, Lipid Clinic, South Africa

F. Kok, Division of Human Health and Epidemiology, Wageningen University, Netherlands

Table of Contents

Series Foreword	xii
Preface	xiii
Contributors	xv
Introduction to Human Nutrition: A Global Perspective on Food and Nutrition	1	(11)
HH Vorster
J Hautvast
Orientation to human nutrition	1	(1)
An integrated approach	2	(1)
A conceptional framework for the study of nutrition	2	(1)
Relationship between nutrition and health	3	(1)
Nutrients: the basics	4	(1)
Global malnutrition	5	(1)
Relationship between nutrition science and practice	6	(1)
Nutrition milestones: the development of nutrition as a science	7	(2)
Future challenges for nutrition research and practice	9	(1)
Perspectives on the future	10	(2)
Further reading	11	(1)
Body Composition	12	(18)
P Deurenberg
R Roubenoff
Introduction	12	(1)
Five levels of body composition	13	(1)
Relationships between different levels of body composition	14	(1)
Body composition techniques	15	(1)
Direct methods	15	(1)
Indirect methods	16	(6)
Doubly indirect methods	22	(6)
Perspectives on the future	28	(2)
Further reading	29	(1)
Energy Metabolism	30	(16)
MI Goran
A Astrup
Introduction	30	(2)
Energy intake	32	(2)
Energy expenditure	34	(2)
Factors that influence energy expenditure	36	(3)
Energy requirements	39	(1)
Energy balance in various conditions	40	(2)
Obesity	42	(3)
Perspectives on the future	45	(1)
Further reading	45	(1)
Nutrition and Metabolism of Proteins and Amino Acids	46	(23)
VR Young
PJ Reeds
Introduction	46	(2)
A historical perspective	48	(1)
Structure and chemistry of amino acids	49	(1)
Classification of amino acids	50	(4)
Biology of protein and amino acid requirements	54	(5)
Estimation of protein and amino acid requirements	59	(4)
Meeting protein and amino acid needs	63	(3)
Factors other than diet affecting protein and amino acid requirements	66	(1)
Perspectives on the future	67	(2)
Further reading	67	(2)
Digestion and Metabolism of Carbohydrates	69	(12)
J Mathers
T Wolever
Introduction: carbohydrates in foods	69	(1)
Digestive fate of dietary carbohydrates	70	(2)
Glycemic carbohydrates	72	(2)
Non-glycemic carbohydrates	74	(5)
Carbohydrates and dental caries	79	(1)
Perspectives on the future	80	(1)
Further reading	80	(1)
Nutrition and Metabolism of Lipids	81	(35)
SC Cunnane
BA Griffin
Introduction: the history of lipids in human nutrition	81	(1)
Terminology of dietary fats	82	(4)
Lipid components of the diet	86	(1)
Digestion, absorption and transport of dietary fat	87	(6)
Circulating lipids: lipoprotein structures and metabolism	93	(5)
Body lipid pools	98	(2)
Long-chain fatty acid metabolism	100	(6)
Nutritional regulation of long-chain fatty acid profiles and metabolism	106	(1)
Nutritional and metabolic effects of dietary fatty acids	107	(2)
Cholesterol synthesis and regulation	109	(1)
Effect of diet on serum lipids and lipoproteins	109	(5)
Perspectives on the future	114	(2)
Further reading	115	(1)
Dietary Reference Standards	116	(9)
KM Younger
Introduction	116	(1)
Terminology and conceptual approaches to setting nutrient recommendations	116	(3)
Interpretation and uses of dietary recommendations	119	(1)
The use of reference values to assess the adequacy of the nutrient intakes of population groups	120	(1)
Methods used to determine requirements and set dietary recommendations	121	(1)
Methods used to determine requirements	122	(2)
Perspectives on the future	124	(1)
Further reading	124	(1)
The Vitamins	125	(52)
DA Bender
Introduction	125	(2)
Vitamin A	127	(7)
Vitamin D	134	(4)
Vitamin E	138	(3)
Vitamin K	141	(2)
Vitamin B1 (thiamin)	143	(3)
Vitamin B2 (riboflavin)	146	(3)
Niacin	149	(4)
Vitamin B6	153	(4)
Vitamin B12	157	(3)
Folic acid	160	(6)
Biotin	166	(1)
Pantothenic acid	167	(2)
Vitamin C (ascorbic acid)	169	(5)
Perspectives on the future	174	(3)
Further reading	176	(1)
Minerals and Trace Elements	177	(48)
JJ Strain
KD Cashman
Introduction	177	(1)
Calcium	178	(5)
Magnesium	183	(3)
Phosphorus	186	(3)
Sodium and chloride	189	(3)
Potassium	192	(2)
Iron	194	(3)
Zinc	197	(3)
Copper	200	(5)
Selenium	205	(3)
Iodine	208	(4)
Manganese	212	(2)
Molybdenum	214	(1)
Fluoride	215	(2)
Chromium	217	(2)
Other elements	219	(1)
Perspectives on the future	219	(6)
Further reading	224	(1)
Measuring Food Intake	225	(24)
IHE Rutishauser
AE Black
Introduction	225	(2)
Indirect measurements of food intake	227	(1)
Household food surveys	228	(1)
Direct measures of food intake	229	(1)
Basic concepts	230	(2)
Options for measuring intake on specified days	232	(2)
Options for measuring intake over the longer term	234	(1)
Sources of error in dietary studies	235	(4)
Day-to-day variation in intake	239	(1)
Choosing a dietary method	240	(3)
Biological measures to validate energy and nutrient intake	243	(2)
Characteristics of low energy reporters	245	(1)
Evaluation of food intake data	245	(1)
Assessment of dietary adequacy	246	(2)
Perspectives on the future	248	(1)
Further reading	248	(1)
Food Composition	249	(14)
CE West
HC Schonfeldt
Introduction	249	(1)
Foods	250	(4)
Nutrients, nonnutrients and energy	254	(3)
Information required on sources of data in tables	257	(1)
Overcoming the inadequacies of food composition tables	257	(3)
Description of food composition tables and how to retrieve data	260	(1)
Converting foods to nutrients	260	(1)
Perspectives on the future	261	(2)
Further reading	261	(2)
Food Policy and Regulatory Issues	263	(12)
BO Schneeman
JR Lupien
Introduction	263	(1)
Food and nutrition monitoring	264	(1)
Food policy and food production	265	(1)
Regulatory aspects of food safety	266	(4)
Nutritional aspects of food policy	270	(2)
Research on food, nutrition and health	272	(1)
International work on food policy	273	(1)
Perspectives on the future	273	(2)
Further reading	274	(1)
Nutrition Research Methodology	275	(17)
JA Martinez
MA Martinez Gonzalez
Introduction	275	(1)
Statistical analysis and experimental design	275	(5)
In vitro studies	280	(1)
Animal models in nutrition research	281	(2)
Human studies	283	(2)
Epidemiological designs	285	(6)
Perspectives on the future	291	(1)
Further reading	291	(1)
Food Safety: A Public Health Issue of Growing Importance	292	(26)
A Reilly
C Tlustos
W Anderson
L O'Connor
B Foley
P Wall
Introduction	292	(1)
Factors contributing to food safety concerns	293	(3)
Food-borne bacteria	296	(5)
Food-borne viruses	301	(2)
Food-borne parasites	303	(4)
Transmissible spongiform encephalopathies and food	307	(1)
Chemicals affecting food safety	308	(8)
Food safety control programs	316	(1)
Perspectives on the future	317	(1)
Further reading	317	(1)
Food and Nutrition: The Global Challenge	318	(17)
P Shetty
Introduction	318	(1)
Malnutrition through the life cycle	319	(6)
Hidden hunger: the global problem of micronutrient deficiency	325	(3)
Food, nutrition and the emerging burden of obesity and chronic diseases	328	(2)
Food and nutrition and the promotion of public health	330	(1)
Perspectives on the future	331	(4)
Further reading	333	(2)
Index	335