Table Of Content

Food & Nutrition L e THIRD EDITION a n & Barasi’s HUMAN NUTRITION C o Barasi’s THIRD EDITION m b e t Barasi’s Human Nutrition: A Health Perspective, Third Edition, provides a comprehensive HUMAN introduction to the principles and practice of nutrition. Thoroughly revised, restructured, and updated, this new edition presents up-to-date scientific information in an accessible B and reader-friendly format, emphasising how important nutrition is for evidence across a the full translational health spectrum, from epidemiology and basic sciences through clinical and public heath applications, and ultimately into sustainable public policy. r NUTRITION a This third edition places more emphasis on applied nutrition than previous editions. s Specifically, sections relating to clinical nutrition, public health nutrition, and improving i ’ foods for better health are now separate chapters with new chapters on sport nutrition, s A Health Perspective obesity, and weight management, and each section has a dedicated table of contents to better highlight the subject covered. The book also focuses on nutritional issues related H to globally important, potentially preventable, major diseases, such as coronary heart U disease, cancer, and diabetes, and discusses methods for studying nutrition and relevant essential dietary principles for intervention. M This textbook is written from the perspective of experienced teachers at the A undergraduate and graduate levels and is an invaluable resource for students in health N and nutrition and for those pursuing further qualifications in food science. The third edition features: N U • Student-friendly text with useful diagrams of key points and cross-referencing between chapters. T • Interactive text interspersed with activities, study questions, and diagrams to R engage the reader and promote further reading. I T • A lifecycle approach to nutrition from pregnancy to old age. I O While containing substantial detail on some interesting topics, this book is written N in an ‘easy-read’ style, which makes potentially complicated subjects accessible to general readers as well as to the more specialised user. It provides both an entry- Mike Lean level introduction to human nutrition for introductory or intermediate undergraduate students and also sufficient comprehensive detail to serve as a reference book for T Masters or PhD students. H IR Emilie Combet D E D I T Human Nutrition at Glasgow I O N K18322 ISBN: 978-1-4441-3720-0 90000 9 781444 137200 www.crcpress.com 9781444137200_cover.indd 1 7/12/16 2:30 PM Barasi’s HUMAN NUTRITION A Health Perspective THIRD EDITION Barasi’s HUMAN NUTRITION A Health Perspective THIRD ED I TI ON Mike Lean Emilie Combet The University of Glasgow, UK Boca Raton London New York CRC Press is an imprint of the Taylor & Francis Group, an informa business CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper Version Date: 20160122 International Standard Book Number-13: 978-1-4441-3720-0 (Paperback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may rectify in any future reprint. Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopying, microfilming, and recording, or in any information storage or retrieval system, without written permission from the publishers. For permission to photocopy or use material electronically from this work, please access www.copyright.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identifica- tion and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Lean, M. E. J. (Michael Ernest John), author. | Combet, Emilie, author. | Barasi, Mary E. Human nutrition. Preceded by (work): Title: Barasi’s human nutrition : a health perspective / Michael E.J. Lean and Emilie Combet. Other titles: Human nutrition Description: Third edition. | Boca Raton : Taylor & Francis, 2017. | Preceded by Human nutrition / Mary E. Barasi. 2nd ed. c2003. | Includes bibliographical references and index. Identifiers: LCCN 2016002285 | ISBN 9781444137200 (alk. paper) Subjects: | MESH: Nutritional Requirements | Nutrition Processes | Diet | Food | Food Habits | Nutrition Disorders Classification: LCC QP141 | NLM QU 145.3 | DDC 613.2--dc23 LC record available at http://lccn.loc.gov/2016002285 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface.............................................................................................................................................xxi Acknowledgements ......................................................................................................................xxiii Authors ...........................................................................................................................................xxv Section i Foods, nutrient Requirements and nutrition Chapter 1 Introduction: What Is Nutrition? ..................................................................................3 Aims .............................................................................................................................3 Definitions of Nutrition ................................................................................................3 Evidence-Based Nutrition ........................................................................................4 Why Is Nutrition Important? ........................................................................................4 What Do We Eat? .........................................................................................................6 How Is Information about People’s Diets Collected? ...................................................7 Population and Household Information ...................................................................7 Studying Nutrition ........................................................................................................8 Summary ......................................................................................................................8 Activity .........................................................................................................................9 Chapter 2 Nutrient Requirements and the Nutritionally Balanced Diet .....................................11 Aims ...........................................................................................................................11 Diet Quality and the Nutritionally Balanced Diet .....................................................11 Consumers and Health Claims ..............................................................................11 Nutritionally Balanced Diet: Which Foods to Choose? .............................................12 What Is the Difference between Meals and Snacks? ............................................12 Nutritionally Balanced Diet: How Much to Eat? .......................................................13 What Are the Features of a Nutritionally Balanced Diet? .........................................14 Eating More or Less of Particular Foods ..............................................................14 Eating More or Less of Particular Nutrients .........................................................14 Eating Specific Foods That Are Believed to Have ‘Health-Promoting’ Properties ...............................................................................................................15 What Nutrients Are Needed and in What Amounts? .................................................15 Nutritional Requirement ........................................................................................16 Distribution of Nutritional Requirements in a Population .........................................17 From Requirements to Recommendations: Dietary Reference Values .....................18 Fats and Carbohydrates .........................................................................................19 Less-Studied Micronutrients .................................................................................20 Practical Applications ............................................................................................20 For Individuals ..................................................................................................20 For Groups of Individuals .................................................................................21 For Dietary Planning ........................................................................................21 Food Labelling ..................................................................................................21 v vi Contents Dietary Planning ........................................................................................................22 Meal Planning Tools ..............................................................................................22 Nutrition Information .................................................................................................26 The Question of Alcohol ............................................................................................26 Summary ....................................................................................................................27 Study Questions ..........................................................................................................28 Activities.....................................................................................................................28 Bibliography and Further Reading .............................................................................29 Chapter 3 Macronutrients in Foods and Diets: Proteins, Carbohydrates and Fats .....................31 Aims ...........................................................................................................................31 Proteins .......................................................................................................................31 Amino Acids: The Building Blocks ......................................................................32 Proteins in Food ....................................................................................................34 Protein Quality ......................................................................................................35 Measuring Protein Quality ...............................................................................35 Protein Requirements ............................................................................................36 Carbohydrates.............................................................................................................38 What Are Carbohydrates? .....................................................................................38 Monosaccharides ..............................................................................................39 Disaccharides ....................................................................................................40 Oligosaccharides ...............................................................................................41 Polysaccharides .................................................................................................41 How Much Carbohydrate Should We Have? .........................................................45 Fats .............................................................................................................................47 What Are Fats? ......................................................................................................47 Triglycerides .....................................................................................................48 Types of Fatty Acids .........................................................................................49 Essential Fatty Acids ........................................................................................51 Conjugated Linoleic Acid .................................................................................52 Other Lipids ......................................................................................................53 Fats in the Diet.......................................................................................................54 Sources of Fat in the Diet .................................................................................54 Sources of Essential Fatty Acids ......................................................................55 Trends in Intakes of Fats ...................................................................................55 How Much Fat Should We Have in the Diet? ........................................................56 Summary ....................................................................................................................57 Proteins ..................................................................................................................57 Carbohydrates ........................................................................................................57 Fats.........................................................................................................................57 Study Questions ..........................................................................................................58 Activity .......................................................................................................................58 Bibliography and Further Reading .............................................................................58 Chapter 4 Vitamins and Phytochemicals ....................................................................................61 Aims ...........................................................................................................................61 Vitamins .....................................................................................................................61 Fat-Soluble Vitamins .............................................................................................62 Vitamin A .........................................................................................................62 Contents vii Vitamin D .........................................................................................................64 Vitamin E ..........................................................................................................65 Vitamin K .........................................................................................................66 Water-Soluble Vitamins .........................................................................................67 Thiamin (Vitamin B) .......................................................................................68 1 Riboflavin (Vitamin B) ....................................................................................68 2 Nicotinic Acid (Niacin, Vitamin B) ................................................................69 3 Vitamin B ........................................................................................................70 6 Folate ................................................................................................................71 Vitamin B .......................................................................................................72 12 Pantothenic Acid (Vitamin B) .........................................................................73 5 Biotin (Vitamin B) ..........................................................................................73 7 Vitamin C .........................................................................................................74 Phytochemicals ..........................................................................................................75 Phenolic Compounds, Including Flavonoids .........................................................76 Dietary Phytoestrogens .........................................................................................76 Phytosterols ...........................................................................................................77 Glucosinolates........................................................................................................78 Carotenoids ............................................................................................................78 Use of Vitamin and Other Nutritional Supplements ..................................................79 Summary ....................................................................................................................79 Study Questions ..........................................................................................................80 Activity .......................................................................................................................80 Bibliography and Further Reading .............................................................................80 Chapter 5 Minerals, Electrolytes and Fluid ................................................................................83 Aims ...........................................................................................................................83 Minerals .....................................................................................................................83 Major Minerals ......................................................................................................85 Calcium .............................................................................................................85 Phosphorus ........................................................................................................86 Magnesium .......................................................................................................86 Sulphur ..............................................................................................................86 Microminerals or Trace Elements .........................................................................87 Iron ....................................................................................................................87 Zinc ...................................................................................................................88 Copper...............................................................................................................88 Selenium ...........................................................................................................89 Iodine ................................................................................................................89 Chromium .........................................................................................................90 Fluoride .............................................................................................................90 Electrolytes .................................................................................................................91 Sodium and Chloride .............................................................................................91 Sodium and Chloride in Foods .........................................................................92 Dietary Reference Value ...................................................................................92 Potassium ...............................................................................................................93 Dietary Reference Value ...................................................................................93 Potassium in the Diet ........................................................................................93 Fluids: Keeping the Body Hydrated ...........................................................................93 What to Drink? ......................................................................................................93 viii Contents Water .................................................................................................................94 Soft Drinks .......................................................................................................94 Fruit Juices ........................................................................................................94 Milk ..................................................................................................................94 Tea and Coffee ..................................................................................................94 How Much to Drink? .............................................................................................94 Water in Foods .......................................................................................................94 Dehydration ...........................................................................................................95 Summary ....................................................................................................................96 Study Questions ..........................................................................................................96 Activities.....................................................................................................................96 Bibliography and Further Reading .............................................................................97 Section ii nutrition through the Life cycle Chapter 6 Nutrition during Pregnancy and Lactation ...............................................................101 Aims .........................................................................................................................101 Nutrition before Pregnancy ......................................................................................102 Nutrition at the Time of Conception ........................................................................103 Nutrition during Pregnancy ......................................................................................104 What Are the Dietary Goals in Pregnancy? ............................................................105 Diet in Pregnancy .....................................................................................................106 Appetite ...............................................................................................................106 Energy..................................................................................................................106 Nutrients ..............................................................................................................106 Food Safety ..........................................................................................................107 Should Supplements Be Given? ................................................................................108 Who Is Most at Risk in Pregnancy? .........................................................................109 Teenage Mothers..................................................................................................109 Low Income .........................................................................................................109 Underweight and Overweight Women.................................................................110 Other Situations ...................................................................................................110 Long-Term Consequences of Intrauterine Events ....................................................110 Higher Blood Pressure .........................................................................................111 Insulin Resistance and Diabetes Mellitus ...........................................................112 Cholesterol Metabolism and Blood Clotting .......................................................112 Other Conditions .................................................................................................113 Nursing or Lactating Mother ....................................................................................115 Process of Lactation .................................................................................................115 Milk Production or Lactogenesis ........................................................................115 Milk Ejection or Let Down .................................................................................115 Diet in Lactation .......................................................................................................115 Energy..................................................................................................................116 Protein .................................................................................................................118 General Considerations ............................................................................................118 Decision to Breastfeed .............................................................................................118 Summary ..................................................................................................................119 Contents ix Study Questions ........................................................................................................119 Activities...................................................................................................................119 Bibliography and Further Reading ...........................................................................120 Chapter 7 Nutrition during Infancy, Childhood and Adolescence ...........................................123 Aims .........................................................................................................................123 Infants .......................................................................................................................123 Growth .................................................................................................................123 Nutrition and Development .................................................................................125 Development of the Digestive Tract................................................................125 Energy .............................................................................................................126 Protein .............................................................................................................127 Fats ..................................................................................................................127 Carbohydrates .................................................................................................127 Fluid ................................................................................................................127 Minerals ..........................................................................................................128 Vitamins .........................................................................................................128 Meeting Nutritional Needs ..................................................................................128 Breastfeeding or Bottle-Feeding? ............................................................................129 Formula Milk and Breast Milk Compared ..........................................................130 Proteins in Milk ..............................................................................................130 Carbohydrates in Milk ....................................................................................131 Fats in Milk .....................................................................................................131 Vitamins .........................................................................................................131 Minerals ..........................................................................................................131 Immunological Factors ...................................................................................131 Other Factors ..................................................................................................132 Other Milks Available ....................................................................................132 Future Health ..................................................................................................132 Weaning ....................................................................................................................133 Why Should a Baby Be Weaned? ........................................................................133 Child from 1 to 5 Years of Age ................................................................................136 School-Age Children ................................................................................................137 Influences on Nutritional Intakes ........................................................................137 Autonomy .......................................................................................................138 Growth ............................................................................................................138 Activity ...........................................................................................................138 Societal Pressures ...........................................................................................139 Nutritional Needs ................................................................................................139 What Do Children and Adolescents Eat? .................................................................141 Health-Related Aspects .......................................................................................141 Dietary Patterns ...................................................................................................141 Nutritional Intakes ...............................................................................................142 School Meals .......................................................................................................144 Minimum Nutritional Standards ....................................................................144 Alternatives to School Lunch .........................................................................146 Some Potential Nutritional Problems .......................................................................147 Vegetarianism ......................................................................................................147 Teenage Athletes .................................................................................................148

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Author:	Michael EJ Lean, Emilie Combet
Publication Year:	2016
ISBN:	1444137204
Pages:	483
Language:	English
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