TY - BOOK AU - Wardlaw,Gordon M. AU - Smith,Anne M. TI - Contemporary nutrition SN - 0072501855 (pbk. text : alk. paper) AV - QP141 .W378 2006 U1 - 613.2 22 PY - 2006/// CY - Boston PB - McGraw-Hill Higher Education KW - Nutrition KW - Textbooks N1 - Part One Nutrition: A Key to Health 1 1 What You Eat and Why 1 Chapter Objectives 2 Refresh Your Memory 2 Real Life Scenario 2 Nutrition Connection 3 Nutrition and Your Health 3 What Actually Is Nutrition? 3 Nutrients Come from Food 3 Why Study Nutrition? 4 Classes and Sources of Nutrients 5 Carbohydrates 7 Lipids 8 Proteins 8 Vitamins 9 Minerals 9 Water 9 Nutrient Composition of Diets and the Human Body 10 Energy Sources and Uses 10 Current State of the North American Diet and Overall Health 12 Nutrition Insight Math Tools for Nutrition 13 Assessing the Current North American Diet 14 Health Objectives for the United States for the Year 2010 Include Numerous Nutrition Objectives 14 Improving Overall Health 14 Why Am I So Hungry? 15 The Hypothalamus Contributes to Satiety Regulation 17 Meal Size and Composition Affect Satiety 17 Hormones Affect Satiety 17 Does Appetite Affect What We Eat? 17 Putting Hunger and Appetite into Perspective 18 Improving Our Diets 19 Summary 21 Study Questions 21 Further Readings 21 Rate Your Plate 23 Nutrition Issue Using Scientific Research to Determine Nutrient Needs 24 2 Tools for Designing a Healthy Diet 31 Chapter Objectives 32 Refresh Your Memory 32 Real Life Scenario 32 Nutrition Connection 33 A Food Philosophy that Works 33 Variety Contributes to Diet Adequacy 34 Balance Means Not Overconsuming Any One Food 34 Moderation Refers Mostly to Portion Size 34 Nutrient Density Can Also Help Guide Food Choice 35 Energy (kcal) Density Influences Energy Intake 36 States of Nutritional Health 39 Desirable Nutrition 39 Undernutrition 39 Overnutrition 40 How Could Your Nutritional State Be Measured? 40 Analyzing Background Factors 40 Evaluating the ABCDEs 41 Recognizing the Limitations of Nutritional Assessment 41 Recommendations for Food Choices 43 The Food Guide Pyramid-a Menu-Planning Tool 43 Dietary Guidelines-Another Tool for Menu Planning 49 Nutrition Insight The Alphabet Soup of Specific Nutrient Needs 50 Scenario Follow-Up 54 What Do Food Labels Have to Offer Diet Planning? 55 Exceptions to Food Labeling 55 Health Claims on Food Labels 56 Epilogue 60 Summary 60 Study Questions 61 Further Readings 61 Rate Your Plate 62 Nutrition Issue Ethnic Influences on the North American Diet 64 3 The Human Body: A Nutrition Perspective 71 Chapter Objectives 72 Refresh Your Memory 72 Real Life Scenario 72 Nutrition Connection 73 Human Physiology 73 The Cell: Structure and Function 74 Cell (Plasma) Membrane 74 Cytoplasm 76 Mitochondria 76 Cell Nucleus 76 Endoplasmic Reticulum (ER) 76 Golgi Complex 77 Lysosomes 77 Peroxisomes 77 Organization of the Body 77 Nutrition Insight Genetics and Nutrition 78 Circulatory System: Cardiovascular System and Lymphatic System 81 Nervous System 84 Endocrine System 85 Immune System 86 Digestive System 88 Urinary System 99 Storage Capabilities 99 Summary 100 Study Questions 100 Further Readings 101 Rate Your Plate 102 Nutrition Issue When the Digestive Processes Go Awry 104 Scenario Follow-Up 106 Part Two The Energy-Yielding Nutrients and Alcohol 109 4 Carbohydrates 109 Chapter Objectives 110 Refresh Your Memory 110 Real Life Scenario 110 Nutrition Connection 111 Carbohydrates-An Introduction 111 Forms of Simple Carbohydrates 111 Monosaccharides-Glucose, Fructose, and Galactose 112 Disaccharides-Sucrose, Lactose, and Maltose 113 Forms of the More Complex Carbohydrates 113 Nutrition Insight Dietary Fiber: An Often Underappreciated Class of Carbohydrates 115 Carbohydrates In Foods 117 A Closer Look at Sweeteners 118 Making Carbohydrates Available for Body Use 122 Digestion of Starches and Disaccharides 122 Absorption of Monosaccharides 124 Putting Simple Carbohydrates to Work in the Body 125 Yielding Energy 125 Sparing Protein from Use as an Energy Source and Preventing Ketosis 125 Flavoring and Sweetening Foods 127 Recommended Carbohydrate Intakes 128 How Much Dietary Fiber Do We Need? 128 Problems with High-Fiber Diets 128 Moderating Intake of Simple Sugars Is Important for Many of Us 130 Problems with High-Sugar Diets 132 Moderation in Lactose Intake Is Important for Some People 135 Scenario Follow-Up 136 Summary 136 Study Questions 137 Further Readings 137 Rate Your Plate 138 Nutrition Issue When Blood Glucose Regulation Fails 139 5 Lipids 143 Chapter Objectives 144 Refresh Your Memory 144 Real Life Scenario 144 Nutrition Connection 145 Lipids: Common Properties and Main Types 145 Fatty Acids: The Simplest Form of Lipids 147 Triglycerides 149 Phospholipids 149 Sterols 149 Fats and Oils in Foods 150 Nutrition Insight Fat Replacement Strategies for Foods 152 Hidden Fat 152 Wide Use of Reduced-Fat Foods 153 Making Lipids Available for Body Use 154 Digestion 154 Absorption 156 Carrying Lipids in the Bloodstream 156 Carrying Dietary Fats Utilizes Chylomicrons 156 Transporting Lipids Mostly Made by the Body Uses Other Lipoproteins 157 Functions of Lipids 159 Essential Fatty Acids 159 Effects of a Deficiency of Essential Fatty Acids 160 Broader Roles for Fatty Acids and Triglycerides 161 Providing Energy for the Body 161 Storing Energy for Later Use 161 Insulating and Protecting the Body 162 Transporting Fat-Soluble Vitamins 162 Phospholipids in the Body 162 Cholesterol in the Body 163 Exploring Another Dimension of Fat-Properties in Foods 164 Fat in Food Provides Flavor, Some Satiety, and Texture 164 Hydrogenation of Fatty Acids Aids in Food Formulation but Increases Trans Fatty Acid Content 164 Fat Rancidity Limits Shelf Life of Foods 166 Emulsifiers Improve Many Food Products 167 Recommendations for Fat Intake 168 Scenario Follow-Up 172 Summary 174 Study Questions 174 Further Readings 175 Rate Your Plate 176 Nutrition Issue Cardiovascular Disease 178 6 Proteins 187 Chapter Objectives 188 Refresh Your Memory 188 Real Life Scenario 188 Nutrition Connection 189 Protein-An Introduction 189 Amino Acids 190 Putting Essential and Nonessential Amino Acids into Perspective 191 Proteins-Amino Acids Joined Together 193 Protein Synthesis 193 Protein Turnover 194 Protein Organization 194 Denaturation of Proteins 196 Protein in Foods 196 The Value of Plant Protein 196 Nutrition Insight Interest in Soy Protein Is Growing 199 Protein Digestion and Absorption 200 Digestion 200 Absorption 201 Putting Proteins to Work in the Body 201 Producing Vital Body Constituents 201 Maintaining Fluid Balance 202 Contributing to Acid-Base Balance 202 Forming Hormones and Enzymes 203 Contributing to Immune Function 204 Forming Glucose 204 Providing Energy 204 Protein Needs 204 Does Eating a High-Protein Diet Harm You? 207 Protein-Energy Malnutrition 208 Kwashiorkor 208 Marasmus 209 Summary 210 Study Questions 211 Further Readings 211 Rate Your Plate 212 Nutrition Issue Vegetarian Diets 213 Scenario Follow-Up 216 7 Alcohol 217 Chapter Objectives 218 Refresh Your Memory 218 Real Life Scenario 218 Nutrition Connection 219 Alcohol-An Introduction 219 How Alcoholic Beverages Are Produced 219 Nutrition Insight History of Alcohol 221 Alcohol Metabolism 221 Benefits of Moderate Alcohol Use 224 Health Problems from Alcohol Abuse 224 A Closer Look at Cirrhosis 227 Other Problems Associated with Alcohol Abuse 228 Problem Drinking in the Workplace 228 Operation of Motor Vehicles and Related Equipment 228 Sexually Transmitted Diseases 228 Unplanned Pregnancy 228 Children of Alcoholics 228 Advice Regarding Alcohol Use 229 Alcohol Dependency and Abuse 229 Alcoholism Diagnosis 231 Do You Have a Problem with Alcohol? 231 Treatment of Alcoholism 232 Scenario Follow-Up 233 Summary 233 Study Questions 234 Further Readings 234 Rate Your Plate 235 Nutrition Issue Binge Drinking 237 Part Three Vitamins and Minerals 239 8 Vitamins 239 Chapter Objectives 240 Refresh Your Memory 240 Real Life Scenario 240 Nutrition Connection 241 Vitamins: Vital Dietary Components 241 Have Scientists Found All the Vitamins? 242 Storage of Vitamins in the Body 242 Vitamin Toxicity 242 Preservation of Vitamins in Foods 244 The Fat-Soluble Vitamins-A, D, E, and K 245 Absorption of Fat-Soluble Vitamins 245 Vitamin A 246 Functions of Vitamin A and Carotenoids 246 Vitamin A in Foods and Needs 248 Toxicity of Vitamin A 250 Vitamin D 250 Functions of Vitamin D 251 Dietary Sources of Vitamin D and Needs 251 Toxicity of Vitamin D 252 Vitamin E 252 Functions of Vitamin E 253 Vitamin E in Foods and Needs 253 Toxicity of Vitamin E 255 Vitamin K 255 Vitamin K in Foods and Needs 256 Nutrition Insight Nutrient Supplements: Who Needs Them? 257 Scenario Follow-Up 260 The Water-Soluble Vitamins and Choline 260 B Vitamin Intakes of North Americans 262 Thiamin 263 Thiamin in Foods and Needs 263 Riboflavin 264 Riboflavin in Foods and Needs 265 Niacin 265 Niacin in Foods and Needs 265 Pantothenic Acid 266 Pantothenic Acid in Foods and Needs 266 Biotin 266 Biotin in Foods and Needs 267 Vitamin B-6 267 Functions of Vitamin B-6 267 Vitamin B-6 in Foods and Needs 267 Toxicity of Vitamin B-6 268 Folate 269 Functions of Folate 269 Folate in Foods and Needs 270 Toxicity of Folate 272 Vitamin B-12 272 Functions of Vitamin B-12 273 Vitamin B-12 in Foods and Needs 273 Vitamin C 274 Functions of Vitamin C 274 Vitamin C in Foods and Needs 275 Toxicity of Vitamin C 276 Choline 277 Choline in Foods 277 Vitamin-Like Compounds 278 Summary 278 Study Questions 279 Further Readings 279 Rate Your Plate 281 Nutrition Issue Nutrition and Cancer 282 9 Water and Minerals 289 Chapter Objectives 290 Refresh Your Memory 290 Real Life Scenario 290 Nutrition Connection 291 Water 291 Water in the Body-Intracellular and Extracellular Fluid 291 Water Contributes to Temperature Regulation 292 Water Helps Remove Waste Products 292 Other Functions of Water 293 How Much Water Do We Need? 293 Thirst 294 Water Safety: How Safe Is the Water We Consume? 295 Minerals-An Overview 297 Mineral Bioavailability 297 Fiber-Mineral Interactions 298 Mineral-Mineral Interactions 298 Vitamin-Mineral Interactions 298 Mineral Toxicities 298 Major Minerals 299 Sodium (Na) 299 Sodium in Foods and Needs 299 Potassium (K) 302 Potassium in Foods and Needs 303 Chloride (Cl) 304 Chloride in Foods and Needs 304 Nutrition Insight Minerals and Hypertension 305 Calcium (Ca) 308 Functions of Calcium 308 Calcium in Foods and Needs 309 Calcium Supplements 310 Scenario Follow-Up 312 Phosphorus (P) 312 Phosphorus in Foods and Needs 312 Magnesium (Mg) 313 Magnesium in Foods and Needs 313 Sulfur (S) 314 Trace Minerals-An Overview 315 Iron (Fe) 315 Absorption and Distribution of Iron 315 Functions of Iron 317 Iron in Foods and Needs 318 Toxicity of Iron 319 Zinc (Zn) 321 Functions of Zinc 321 Zinc in Foods and Needs 321 Selenium (Se) 323 Selenium in Foods and Needs 323 Iodine (I) 324 Function of Iodide 324 Iodide in Foods and Needs 325 Copper (Cu) 325 Copper in Foods and Needs 325 Fluoride (F) 326 Functions of Fluoride 326 Fluoride in Foods and Needs 326 Chromium (Cr) 327 Chromium in Foods and Needs 327 Manganese (Mn) 328 Molybdenum (Mo) 328 Other Trace Minerals 328 Summary 330 Study Questions 331 Further Readings 331 Rate Your Plate 333 Nutrition Issue Osteoporosis 335 Part Four Energy: Balance and Imbalance 339 10 Energy Balance and Weight Control 339 Chapter Objectives 340 Refresh Your Memory 340 Real Life Scenario 340 Nutrition Connection 341 Energy Balance 341 Positive and Negative Energy Balance 341 Energy Intake 343 Energy Output 344 Determination of Energy Use by the Body 347 Direct and Indirect Calorimetry 347 Estimates of Energy Needs 347 Estimation of a Healthy Weight 348 Using Body Mass Index (BMI) to Set Healthy Weight 348 Putting Healthy Weight into Perspective 350 Energy Imbalance 350 Estimating Body Fat Content and Diagnosing Obesity 350 Using Body Fat Distribution to Establish Obesity 350 Using Age of Onset in the Evaluation of Obesity 353 Putting Obesity into Perspective 354 Why Some People Are Obese-Nature Versus Nurture 354 How Does Nature Contribute to Obesity? 354 Nutrition Insight A Set Point for Body Weight 355 Does Nurture Have a Role? 356 Nature and Nurture Together 356 Treatment of Obesity 358 Some Basic Premises of Weight Loss 358 Wishful Shrinking-Why Can't Quick Weight Loss Be Mostly Fat? 359 What to Look for in a Sound Weight-Loss Diet 359 Control of Energy Intake-The First Key to Weight Loss 361 Regular Physical Activity-A Second Key to Weight Loss and Especially Important for Later Weight Maintenance 362 Behavior Modification-The Third Strategy for Weight Loss 363 Relapse Prevention Is Important 366 Social Support Aids Behavioral Change 366 A Recap 366 Professional Help for Weight Loss 367 Medications for Weight Loss 367 Treatment of Severe Obesity 368 Treatment of Underweight 369 Summary 370 Study Questions 371 Further Readings 372 Rate Your Plate 373 Nutrition Issue Fad Diets-Why All the Commotion? 379 Scenario Follow-Up 382 11 Nutrition: Fitness and Sports 383 Chapter Objectives 384 Refresh Your Memory 384 Real Life Scenario 384 Nutrition Connection 385 The Close Relationship Between Nutrition and Fitness 385 Nutrition Insight Designing a Fitness Program 387 Energy Sources for Muscle Use 389 Phosphocreatine Is the First Line of Defense for Resupplying APT in Muscles 390 Carbohydrate Fuel for Muscles 391 Fat: The Main Fuel for Prolonged Low-Intensity Activity 393 Protein: A Minor Fuel Source, Primarily for Endurance Exercise 393 Power Food: Dietary Advice for Athletes 395 Energy Needs 395 Carbohydrate Needs 396 Fat Needs 398 Protein Needs 398 Vitamin and Mineral Needs 399 Fluid Needs 401 Meals Before Endurance Events Should Emphasize Carbohydrate 403 Carbohydrate Intake During Recovery from Prolonged Exercise 405 Scenario Follow-Up 406 Summary 406 Study Questions 407 Further Readings 407 Rate Your Plate 408 Nutrition Issue Evaluating Ergogenic Aids to Enhance Athletic Performance 411 12 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions 415 Chapter Objectives 416 Refresh Your Memory 416 Real Life Scenario 416 Nutrition Connection 417 From Ordered to Disordered Eating Habits 417 Food More Than Just a Source of Nutrients 417 Overview of Anorexia Nervosa and Bulimia Nervosa 418 Is There a Genetic Connection to Eating Disorders? 419 Anorexia Nervosa 420 Profile of the Typical Person with Anorexia Nervosa 421 Early Warning Signs 421 Physical Effects of Anorexia Nervosa 422 Treatment of Anorexia Nervosa 425 Scenario Follow-Up 426 Bulimia Nervosa 427 Typical Behavior in Bulimia Nervosa 428 Health Problems Stemming from Bulimia Nervosa 429 Nutrition Insight Thoughts of a Bulimic Woman 430 Treatment of Bulimia Nervosa 430 Other Examples of Disordered Eating: Female Athlete Triad, Binge-Eating Disorder, and Baryophobia 432 Female Athlete Triad 432 Binge-Eating Disorder 433 Baryophobia 435 Prevention of Eating Disorders 436 Books and Organizations to Help You Understand More about Eating Disorders 437 Summary 438 Study Questions 438 Further Readings 439 Rate Your Plate 440 Nutrition Issue Eating Disorders: A Sociological Perspective 441 Part Five Nutrition: A Focus on Life Stages 443 13 Pregnancy and Breastfeeding 443 Chapter Objectives 444 Refresh Your Memory 444 Real Life Scenario 444 Nutrition Connection 445 Planned Pregnancy 445 Prenatal Growth and Development 446 Early Growth-The First Trimester Is a Very Critical Time 446 Definition of a Successful Pregnancy 448 Effect of Nutrition on the Success of Pregnancy 449 Increased Nutrient Needs to Support Pregnancy 450 Increased Energy Needs 450 Recommended Weight Gain 450 Increased Protein and Carbohydrate Needs 452 Increased Vitamin Needs 452 Increased Mineral Needs 453 Food Plan for Pregnant Women 453 Use of Prenatal Vitamin and Mineral Supplements 454 Pregnant Vegetarians 454 Nutrition Insight Effects of Nutritional and Other Factors on Pregnancy Outcome 456 Scenario Follow-Up 458 Physiological Changes That Can Cause Discomfort in Pregnancy 459 Heartburn, Constipation, and Hemorrhoids 459 Edema 459 Morning Sickness 459 Anemia 460 Gestational Diabetes 460 Pregnancy-Induced Hypertension 460 Breastfeeding 461 Ability to Breastfeed 461 Production of Human Milk 462 Let-Down Reflex 462 Nutritional Qualities of Human Milk 463 Food Plan for Women Who Breastfeed 464 Pros and Cons of Breastfeeding 465 Can a Preterm Infant Be Breastfed? 468 Summary 468 Study Questions 469 Further Readings 469 Rate Your Plate 470 Nutrition Issue Fetal Alcohol Syndrome 472 14 Nutrition from Infancy Through Adolescence 475 Chapter Objectives 476 Refresh Your Memory 476 Real Life Scenario 476 Nutrition Connection 477 Nutrition and Child Health-An Introduction 477 Infant Growth and Nutrition Needs 477 The Growing Infant 477 Effect of Undernutrition on Growth 479 Assessment of Infant Growth and Development 479 Adipose Tissue Growth 480 Failure to Thrive 480 Infant Nutritional Needs 481 Formula Feeding for Infants 484 Development of Feeding Skills in Older Infants 486 Introduction of Solid Foods at 4 to 6 Months of Age 486 Scenario Follow-Up 490 Nutrition Insight Dietary Guidelines for Infant Feeding 490 Health Problems Related to Infant Nutrition 491 Preschool Children: Nutrition Concerns 493 How to Help a Child Choose Nutritious Foods 493 Childhood Feeding Problems 494 Do Children Need a Multivitamin and Mineral Supplement? 496 Nutritional Problems in Preschool Children 497 Modification of Childhood Diets to Reduce Future Disease Risk 498 Vegetarianism in Childhood 499 School-Age Children: Nutrition Concerns 499 Breakfast, Fat Intake, and Snacks 499 Type 2 Diabetes 500 Obesity 500 Teenage Years: Nutrition Concerns 502 Nutritional Problems and Concerns of Teens 502 A Closer Look at the Diets of Teenage Girls 502 Helping Teens Eat More Nutritious Foods 503 Overcoming the Teenage Mind-Set 503 Are Teenage Snacking Practices Harmful? 503 Summary 505 Study Questions 505 Further Readings 506 Rate Your Plate 507 Nutrition Issue 509 15 Nutrition During Adulthood 513 Chapter Objectives 514 Refresh Your Memory 514 Real Life Scenario 514 Nutrition Connection 515 Nutrition and Adulthood-An Introduction 515 A Diet for the Adult Years 516 Are Adults Following Current Dietary Recommendations? 517 A Note of Caution 517 Middle and Older Adulthood 518 Life Span 518 Life Expectancy 518 The Graying of North America 518 What Actually Is Aging? 519 Nutrition Insight Tinkering with the March of Time-What Works to Slow Aging? 521 Effects of Aging on Nutritional Health 522 Other Factors That Influence Nutrient Needs in Aging 522 Depression in Older Adults 523 Alcoholism in Older Adults 524 Nutrient needs in Middle and Older Adulthood 525 Community Nutrition Services for Older People 527 Scenario Follow-Up 529 Summary 529 Study Questions 530 Further Readings 530 Rate Your Plate 531 Nutrition Issue Complementary and Alternative Medicine Practices 533 Part Six Nutrition: Beyond the Nutrients 539 16 Food Safety 539 Chapter Objectives 540 Refresh Your Memory 540 Real Life Scenario 540 Nutrition Connection 541 Food Safety: Setting the Stage 541 Effects of Foodborne Illness 541 Why Is Foodborne Illness So Common? 542 Food Preservation-Past, Present, and Future 546 Foodborne Illness: When Undesirable Microorganisms Alter Foods 547 General Rules for Preventing Foodborne Illness 547 Scenario Follow-Up 549 Food Additives 551 Why Are Food Additives Used? 551 Intentional Versus Incidental Food Additives 551 The GRAS List 551 Are Synthetic Compounds Always Harmful? 551 Tests of Food Additives for Safety 552 Approval for a New Food Additive 552 Common Food Additives 553 Nutrition Insight Caffeine-Is There an Ax to Grind? 556 Substances that Occur Naturally in Foods and Can Cause Illness 557 Environmental Contaminants in Foods 557 Protection from Environmental Toxins in Foods 558 Summary 559 Study Questions 559 Further Readings 560 Rate Your Plate 561 Nutrition Issue Pesticides in Food 563 17 Undernutrition Throughout the World 567 Chapter Objectives 568 Refresh Your Memory 568 Real Life Scenario 568 Nutrition Connection 569 World Hunger: A Continuing Plague 569 World Hunger Today 569 Critical Life Stages When Undernutrition Is Particularly Devastating 572 General Effects of Semistarvation 574 Undernutrition in the United States 575 Helping the Hungry in the United States: A Historical Perspective 576 Socioeconomic Factors Related to Undernutrition 579 Possible Solutions to Hunger in the United States 580 Undernutrition in the Developing World 581 Food/Population Ratios 581 War and Political/Civil Unrest 584 Rapid Depletion of Natural Resources 584 Cultural Attitudes Toward Certain Foods 586 Inadequate Shelter and Sanitation 586 Nutrition Insight The Impact of AIDS Worldwide 588 High External Debt 589 Reducing Undernutrition in the Developing World 590 Some Concluding Thoughts 591; Includes bibliographical references and index UR - http://www.loc.gov/catdir/toc/ecip0419/2004014325.html ER -