Table Of ContentDiet and Nutrition
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Diet and Nutrition
A
guide for students and practitioners
Brenda Piper
\0111
Springer-Science+Business Media, B.V.
First edition 1996
© 1996 Brenda Piper
Originally published by Chapman & Hall 1996
Softcover reprint of the hardcover 1st edition 1996
Typeset in 101/2112 Sabon by Photoprint, Torquay, Devon.
ISBN 978-0-412-59700-8 ISBN 978-1-4899-7244-6 (eBook)
DOI 10.1007/978-1-4899-7244-6
Apart from any fair dealing for the purposes of research or private study,
or criticism or review, as permitted under the UK Copyright Designs and
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The publisher makes no representation, express or implied, with regard
to the accuracy of the information contained in this book and cannot
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A catalogue record for this book is available from the British Library
Library of Congress Catalog Card Number: 96 83039
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@
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of Paper).
Contents
Acknowledgements X
Preface Xl
Part One Physiological nutrition 1
1 Nutrition, diet and health 3
Introduction 3
Nutrition, diet and health 3
Important definitions and concepts 8
Nutrient requirements: Dietary Reference Values 12
Uses of Dietary Reference Values 15
Assessing nutritional status of individuals 18
Research in nutrition 20
Key points 24
2 Digestion, absorption and metabolism 25
Digestion 25
Absorption 30
Common digestive problems 30
Metabolism 34
Key points 36
3 Carbohydrates 38
Sugars 38
Starches 48
Non-starch polysaccharides (NSP, dietary fibre) 50
Key points 56
4 Proteins 58
Metabolism and functions of proteins 58
Effects of protein deficiency 60
Effects of excessive intake of protein 61
Food protein quality 61
Intake in the UK 62
Dietary Reference Values for protein 62
Food sources of protein 63
Key points 64
vi Contents
5 Fats 66
Fats, oils and lipids 66
Current intake of fats 66
Functions of fats and lipids in the body 66
Dietary fats and health 67
Health risks of high fat consumption 73
Health risks related to fatty acid composition 74
Blood lipids 74
Current guidelines for fat intake 79
Food sources of fats and oils 81
Fat substitutes or replacers 83
Key points 85
6 Vitamins 86
General principles and considerations 86
Vitamin A 91
Vitamin D 95
Vitamin E 97
Vitamin K 99
Vitamin B1 (thiamin) 100
Vitamin B2 (riboflavin) 101
Vitamin B3 (niacin) 102
Vitamin B6 103
Vitamin B12 104
Folic acid 105
Pantothenic acid 106
Biotin 107
Vitamin C (ascorbic acid) 107
Large (pharmacological) doses of vitamins 109
Vitamin intake in the UK, 1991-1993 109
Key points 113
7 Mineral elements 115
Calcium 117
Phosphorus 123
Iron 123
Sodium and chloride 127
Potassium 135
Magnesium 137
Zinc 138
Copper 139
Selenium 140
Iodine 141
Fluorine 142
Other trace elements 143
Key points 143
Contents vii
8 Dietary energy 146
The need for dietary energy 146
Metabolic rate 147
Units of energy measurement 151
Is the energy intake adequate? 153
Appetite and hunger 153
Obesity 153
Food choice 167
Starvation 171
Thinness 171
Anorexia nervosa 171
Bulimia 172
Key points 172
Part Two Dietary planning 175
9 A healthy diet 177
A healthy/balanced/prudent diet 177
What we eat today 177
What we are advised to eat 183
Planning a good diet 188
Achieving change 192
Key points 195
10 Pregnancy and lactation 197
Preconceptual nutrition for women 197
Preconceptual nutrition for men 198
Pregnancy 198
After pregnancy 207
Lactation 208
Key points 208
11 Feeding children 209
Growth 209
Infant feeding 210
Weaning 218
Children 226
The school-age child 229
The adolescent 232
Key points 233
12 Diet in adult life 235
Dietary guidelines 235
Alcohol 235
viii Contents
Oral contraceptive pill 236
Obesity 236
Diet and cancers 236
Cardiovascular disease 239
Key points 251
13 The elderly 253
Recommendations and requirements 253
Nutrient intake and nutritional status in the elderly 257
Risk factors for malnutrition 258
Practical ways to improve diet 260
Key points 262
14 Ethnic groups 263
South Asian diets 264
Jewish diets 265
Chinese diets 266
Afro-Caribbean diets 267
Rastafarianism 267
Key points 267
15 Vegetarianism 269
Types of vegetarianism 269
Nutritional value of vegetarian diets 269
Vegan diets 271
Rastafarian and macrobiotic diets 272
Key points 272
16 Low-income groups 273
Definition and incidence of poverty 273
The effect of poverty on diet and nutrition 273
Practical suggestions for eating on a low budget 275
Case studies 278
Key points 279
17 Diabetes mellitus 281
Types of diabetes mellitus 281
Functions of insulin 282
Symptoms of diabetes mellitus 282
Dietary and nutritional requirements 282
Key points 286
18 Diet and nutrition in hospital 287
Food policy 287
Food provision 288
Patients 288
Cost benefits of nutritional support 296
Key points 296
Contents ix
19 Adverse reactions to foods 298
Microbial food poisoning 299
Food poisoning from naturally occurring toxins 303
Food poisoning from pollutants 303
Food intolerance and aversion 304
Key points 308
Part Three Food and food products 311
20 Foods: their composition. labelling, storage and choice 313
Food composition 313
Carbohydrate foods 318
Fruit and vegetables (other than potatoes) 322
Protein foods 326
Fats and oils 336
Drinks 337
Sauces and relishes 339
Snack foods 340
Health foods 342
Additives 342
Special foods 352
21 Meals and recipes 353
Breakfasts 353
Stocks and soups 35 6
Quick meals and snacks 360
Main meals 3 64
Vegetables and salads 390
Healthy baking 395
Puddings 398
Packed lunches 402
Nourishing drinks 403
References and further reading 404
Index 419
Acknowledgements
Many people have helped me in the preparation of this text. I am
grateful to former colleagues from the Manchester Metropolitan
University: Paul Ainsworth, Jan Carton, Barbara Densem, Heulwen
Hall, Jan Mock and George Wilson. Gerry Gee and Myra Woodcock
have also advised me.
Elinor Pepper, formerly Head of Home Economics at the City of
Manchester College has given a great deal of help with Chapter 21.
Other people who have helped me are: Patsy Carey of the Barlow
Moor Medical Centre and Louise and Ian Wright on infant feeding,
Mike Wanless on dental health, Chris Reeves and my friends and
neighbours, John Elliott and Charles Kinniburgh, who have taught me
some computing skills.
Finally, I am indebted to Dominic Recaldin of Chapman & Hall, for
an enormous amount of help and encouragement. And I am grateful to
my husband, Don, for his customary tolerance and support.
