Nutritional Sciences: From Fundamentals to Food

770 Pages·2022·54.767 MB·English

by  Michelle McGuire, Kathy A. Beerman

Fourth Edition
Nutritional
Sciences
From Fundamentals to Food
Michelle (Shelley) McGuire, PhD
University of Idaho
Kathy A. Beerman, PhD
Washington State University
Australia • Brazil • Canada • Mexico • Singapore • United Kingdom • United States
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Contents in Brief
Chapter 1 The Science of Nutrition 3
Chapter 2 Nutritional Assessment and Dietary Planning 31
Chapter 3 Chemical, Biological, and Physiological Aspects of Nutrition 71
Chapter 4 Carbohydrates 119
Nutrition Matters Nutrition and Diabetes 152
Chapter 5 Protein 167
Nutrition Matters Food Safety 202
Chapter 6 Lipids 219
Nutrition Matters Nutrition and Cardiovascular Health 254
Chapter 7 Energy Metabolism 267
Nutrition Matters Alcohol, Health, and Disease 300
Chapter 8 Energy Balance and Body Weight Regulation 319
Nutrition Matters Disordered Eating 362
Chapter 9 Physical Activity and Health 379
Chapter 10 Water-Soluble Vitamins, Choline, and Carnitine 411
Chapter 11 Fat-Soluble Vitamins 451
Nutrition Matters Nutrition and Cancer 479
Chapter 12 The Major Minerals and Water 495
Nutrition Matters Nutrition and Bone Health 526
Chapter 13 The Trace Minerals 537
Chapter 14 Life Cycle Nutrition 567
Nutrition Matters Food Security, Hunger, and Malnutrition 619
Appendices
A Aids to Calculations A-2
B Estimated Energy Requirement (EER) Calculations and Physical Activity Values (PA) A-4
C Summary of the 2020–2025 Dietary Guidelines for Americans A-6
D Dietary Reference Intakes (DRIs) A-7
Commonly Used Weights, Measures, and Metric Conversion Factors A-12
References R-1
Glossary G-1
Index I-1
iii
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Contents
Chapter 1 The Science of Nutrition 3
Everybody Has a Story Choosing Nutrition as a Career How Is Nutrition Research Conducted? 13
Path 4 Step 1: The Observation Must Be Accurate 13 •
What Do We Mean by “Nutrition”? 5 Step 2: A Hypothesis Makes Sense of An
Nutrients Support All We Do 5 • Foods Contain Nutrients Observation 14 • Step 3: Data Are Collected To Test The
and Nonnutrients 6 • Organic Nutrients Are Different Hypothesis 16 • Intervention Studies Test for Causality 17
From Organic Foods 7 • Phytochemicals, Zoonutrients, Are All Nutrition Claims Believable? 21
and Functional Foods 7 Determine The Source of The Information 21 •
Focus On Food Understanding What Is Meant by “Organic Credibility of The Researchers Is Important 22 • Who
Foods” 8 Paid For The Research? 22 • Evaluate The Experimental
What Are the Major Nutrient Classes? 9 Design 22 • Do Public Health Organizations Concur? 22
Carbohydrates Are Vital For Energy and Regulatory Nutrition and Health: What Is the Connection? 23
Roles 9 • Proteins Make Up Muscles and Are Important Public Health Agencies Assess The Health of The
for Energy and Regulation 9 • Lipids Do More Than Nation 23 • Mortality and Morbidity Rates Measure
Provide Energy 10 • Water Is The Essence of Life Death and Illness Over Time 23 • Life Expectancy Has
Itself 10 • Vitamins Regulate Reactions and Promote Increased Dramatically 24 • Diseases Are Either Infectious
Growth and Development 10 • Minerals Provide Structure or Noninfectious 25 • Chronic Diseases Are The Leading
and Assist with Regulation 10 Causes of Death 26 • Risk Factors Do Not Necessarily
How Do Foods Provide Energy? 11 Cause Diseases 26 • Understanding Nutrition Is More
Important Than Ever 27
Energy In Food Is Measured In Units Called Calories 11
Focus On Diet and Health Industrialization, Population
Growth, and the Nutrition Transition 28
Chapter 2 Nutritional Assessment and Dietary Planning 31
Everybody Has a Story Nutrient Deficiencies—Primary or For Individuals 43 • Adequate Intake (AI) Levels Were
Secondary? 32 Set When Data Were Lacking For EARs 44 • Tolerable
Upper Intake Levels (ULs) Reflect Safe Maximal
What Is The Meaning of “Nutritional Status”? 33
Intakes 44 • Chronic Disease Risk Reduction Intakes
Primary and Secondary Malnutrition Can Lead To Poor
(CDRRs) 45 • Energy Intake Can Also Be Evaluated 46
Nutritional Status 33 • Adequate Nutrient Intake Can Be
Different Among Individuals 34 How Can You Easily Assess and Plan Your Diet? 48
Food Guidance Systems Have Been Part of Dietary Planning
How Is Nutritional Status Assessed? 35
For Decades 48
Anthropometry: Body Measurements Provide Information
Concerning Nutritional Status 35 • Laboratory Tests 2020 Dietary Guidelines for Americans: Our Current
Are Important Biochemical Indicators of Nutritional Recommendations 50
Status 36 • Clinical Evaluations Assess Signs and 2020 Dietary Guidelines For Americans 50
Symptoms of Disease 36 • Analysis of Your Diet Can Also Food Matters Working Toward the Goal: Maximizing
Be Helpful 37 • Food Composition Tables and Dietary Nutrient Intake by Increasing Fruit and Vegetable Intake 55
Analysis Software Are Important Tools 38
Nutrients of Public Health Concern 55 • Healthy
How Much of a Nutrient Is Adequate? 39 Eating Patterns 56 • MyPlate lllustrates How To Put
Dietary Reference Intakes (DRIs) Provide Reference Recommendations Into Practice 56 • Healthy People 2030
Standards 39 • DRI Values Depend on Many Outlines Our Nation’s Goals For Healthy Living 57
Factors 41 • Estimated Average Requirements (EARs) Focus On Diet and Health Are Legumes Protein Foods or
Reflect a Population’s Average Need 42 • Recommended Vegetables? 58
Dietary Allowances (RDAs) Are Recommended Intake Goals
iv
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How Can You Use Food Labels to Plan a Healthy Can You Put These Concepts into Action? 66
Diet? 59 Step 1: Set the Stage and Set Your Goals 67 • Step 2:
Understanding Nutrition Facts Labels 60 Assess Your Nutritional Status 67 • Step 3: Set The Table
Focus On Food What Makes a Food Kosher? 61 To Meet Your Goals 67 • Step 4: Compare Your Plan With
Focus On Food The Buy Fresh Buy Local Campaign 64 Your Assessment: Did You Succeed? 68 • There Is No
Time Like The Present 68
Nutrient Content Claims, Structure/Function Claims, and
Health Claims 65
Chapter 3 Chemical, Biological, and Physiological Aspects of Nutrition 71
Everybody Has a Story Living with Gastroparesis 72 The Esophagus Delivers Food to the
How Does Chemistry Apply to the Study of Stomach 94 • Functions of the Stomach Include Storage,
Release of Gastric Secretions, and Mixing 95
Nutrition? 73
Focus On Clinical Applications Gastroesophageal Reflux
Atoms Are Fundamental Units of Matter That Make up the
Disease 96
World Around Us 74 • Chemical Bonds Enable Atoms
to Form Millions of Different Molecules 75 • Complex The Small Intestine Is the Primary Site of Chemical Digestion
Molecules Are Vital to Cell Function 76 • Acid–Base and Nutrient Absorption 100
Chemistry Is Important to the Study of Nutrition 77 What Is the Role of the Large Intestine? 105
How Do Biological Molecules Form Cells, Tissues, Focus On Clinical Applications Understanding Celiac
Organs, and Organ Systems? 78 Disease 106
Substances Cross Cell Membranes By Passive and Active The Large Intestine Aids in the Elimination of Solid Waste
Transport 78 • Cell Organelles Carry Out Specialized Products 106 • Fluids and Electrolytes Are Absorbed
Functions Critical for Life 80 • Groups of Cells Make Up and Reabsorbed in the Large Intestine 107 • Microbial
Tissues, Tissues Make Up Organs, and Organs Make Up Action in the Large Intestine Breaks down Undigested Food
Organ Systems 81 Residue 108
How Does the Digestive System Break Down Food Focus On Clinical Applications Irritable Bowel Syndrome
into Absorbable Components? 83 and Inflammatory Bowel Disease 109
The GI Tract Has Four Tissue Layers that Contribute to the The Large Intestine Stores and Eliminates Solid Waste
Process of Digestion 85 Products from the Body 110
Focus On Clinical Applications The Fecal Microbiome:
How Do Gastrointestinal Motility and Secretions
Building a Healthy Community 111
Facilitate Digestion? 86
Gastrointestinal (GI) Motility Mixes and Propels Food How Does the Body Circulate Nutrients and Eliminate
in the GI Tract 87 • Gastrointestinal (GI) Secretions Aid Cellular Waste Products? 112
Digestion and Protect the GI Tract 87 • Neural and Nutrients Absorbed from the Small Intestine Are Circulated
Hormonal Signals Regulate Gastrointestinal Motility and to the Liver 113 • The Cardiovascular System Circulates
Secretions 89 Nutrients, Oxygen, and Other Substances 113 •
How Does the Gastrointestinal Tract Coordinate The Lymphatic System Transports Fat-Soluble Nutrients
Functions to Optimize Digestion and Nutrient Away from the GI Tract 115 • The Kidneys Play an
Absorption? 90 Important Role in Excreting Cellular Waste Products 115
Digestion Begins in the Mouth With Chewing and Mixing Focus On Clinical Applications What Urine Says About
Food 91 Your Health 117
Focus On Clinical Applications A Loss of Smell Can Spell
Trouble 93
Chapter 4 Carbohydrates 119
Everybody Has a Story Getting The Diagnosis 120 Disaccharides Consist of Two Monosaccharides 124
What Are Simple Carbohydrates? 121 What Are Complex Carbohydrates? 127
Monosaccharides Are Single Sugar Molecules 122 Oligosaccharides Are Components of Cell Membranes 127
Focus On Diet and Health Fructose and Nonalcoholic Fatty Polysaccharides Differ in the Types and Arrangements
Liver Disease 124 of Sugar Molecules 127
Contents v
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Focus On Food Are Nonsugar Sweeteners Beneficial Nutrition Matters Nutrition and Diabetes 152
to Health? 128
What Is Diabetes? 152
How Are Carbohydrates Digested, Absorbed,
The Discovery of Insulin 152 • Diabetes Is Classified by Its
and Circulated in the Body? 136
Underlying Cause 152
Starch Digestion Begins in the Mouth 136 • Disaccharides What Is Type 1 Diabetes? 153
Are Digested in the Small Intestine 138 •
Type 1 Diabetes Is Caused by a Lack of Insulin
Monosaccharides Are Readily Absorbed from the Small
Production 153 • Metabolic Disturbances Result from
Intestine 139
Type 1 Diabetes 154 • Type 1 Diabetes Requires
Focus On the Process of Science The Evolutionary History Exogenous Insulin 155
of Lactose Tolerance 140
What Is Type 2 Diabetes? 157
Monosaccharides Have Several Functions in the Body 142
Type 2 Diabetes Is Caused by Insulin Resistance 157 •
How Do Hormones Regulate Blood Glucose and Energy
Genetic and Lifestyle Factors Increase the Risk of
Storage? 142
Developing Type 2 Diabetes 159 • Signs and Symptoms
The Hormones Insulin and Glucagon Are Produced by of Type 2 Diabetes Are Often Ignored 159 • Managing
the Pancreas 143 • Insulin Lowers Blood Glucose and Type 2 Diabetes Can Help Prevent Long-Term
Promotes Energy Storage 143 • Glucagon Helps Increase Complications 160 • Lifestyle Practices Can Influence Risk
Blood Glucose 146 • Fight-or-Flight Response Provides an of Developing Type 2 Diabetes 161
Immediate Energy Source 148 • Ketones Are the Body’s
What Are Secondary Diabetes and Gestational
Alternative Energy Source 148
Diabetes? 161
How Much Carbohydrate Do We Require? 148
Some Pregnant Women Develop Gestational Diabetes 161
Dietary Reference Intakes for Carbohydrates 150 Focus On the Process of Science The Story of the Akimel
Food Matters Working Toward the Goal: Focus O’odham 162
on Reducing Added Sugars 151
Managing Diabetes Today Can Help Prevent Health
Making the Right Food Choices 151 Problems Tomorrow 163
Chapter 5 Protein 167
Everybody Has a Story Living with Peanut Structure and Prosthetic Groups 179 • Denaturing Agents
Allergy 168 Alter a Protein’s Shape and Function 179
What Are Proteins? 169 Genetics, Epigenetics, Nutrition,
Amino Acids Are the Building Blocks of and Nutrigenomics 180
Proteins 169 • Amino Acids Are Classified As Essential, Genetic Alterations: Mutations and Polymorphisms 181 •
Nonessential, or Conditionally Essential 170 Experts Believe That Nutrition May Be Related to
Epigenetics 182 • The Human Genome Project Has
Are All Food Proteins Equal? 171
Opened the Door to Nutrigenomics 182
Complete and Incomplete Proteins 171 • Protein
Focus On the Process of Science Personalized Nutrition
Complementation 172 • Protein Quality 172
Based on Genetic Makeup 183
Focus On Food Genetically Modified Organisms (GMOs)
and Protein Quality 173 How Are Dietary Proteins Digested, Absorbed, and
Circulated? 183
How Are Proteins Made? 173
Protein Digestion Begins in the Stomach 183 • Protein
Step 1: Cell Signaling Initiates Protein Synthesis 174 •
Digestion Continues in the Small Intestine 184 • Amino
Step 2: Transcription Transfers Genetic Information to
Acids Are Absorbed in the Small Intestine and Circulated in
mRNA 175 • Step 3: Translation Produces a New Peptide
the Blood 185
Chain 175
What Are the Major Functions of Proteins and Amino
How Do Proteins Get Their Shapes? 175
Acids in the Body? 186
Primary Structure Dictates a Protein’s Basic
Proteins Provide Structure 187 • Enzymes Are Proteins
Identity 176
That Catalyze Chemical Reactions 188 • Muscle Proteins
Focus On Clinical Applications Sickle Cell Anemia and Facilitate Movement 188 • Some Proteins Provide a
CRISPR-Cas9 177 Transport Service 188 • Hormones and Cell-Signaling
Secondary Structure Folds and Twists a Proteins Are Critical Communicators 188 • Proteins Protect
Peptide Chain 177 • Tertiary Structure Adds the Body 189 • Fluid Balance Is Regulated in Part by
Complexity 178 • Some Proteins Have Quaternary Proteins 189 • Proteins Help Regulate pH 189 • Proteins
vi Contents
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Are Sources of Glucose and Energy (ATP) 190 • Amino Some Organisms Make Toxins Before We Eat
Acids Serve Many Additional Purposes 191 Them 204 • Some Organisms Make Enteric (Intestinal)
Toxins After We Eat Them 205 • Some Organisms Invade
Protein Turnover, Urea Excretion, and Nitrogen
Intestinal Cells 206 • Protozoa And Worms Are Types Of
Balance 192
Parasites 206 • Prions Are Inert, Nonliving Proteins That
Protein Turnover Helps Maintain an Adequate Supply
May Be Infectious 207
of Amino Acids 192 • Nitrogen Is Excreted As
Urea 192 • What Is Nitrogen Balance? 192 How Can Noninfectious Substances Cause Foodborne
Illness? 208
How Much Protein Do You Need? 193
Algae Toxins Can Make Some Fish and Shellfish
Dietary Reference Intakes (DRIs) for Amino Acids 193 •
Poisonous 208 • Some Pesticides, Herbicides,
Dietary Reference Intakes (DRIs) for Proteins 194 •
Antibiotics, And Hormones Are Dangerous 209 • Food
Experts Debate Whether Athletes Need More
Allergies And Sensitivities Can Also Cause Foodborne
Protein 195 • Additional Recommendations for Protein
Illness 209 • Generally Recognized As Safe
Intake 195
(GRAS) 210 • New Food Safety Concerns Are Always
Focus On Sports Nutrition Do Protein and Amino Acid Emerging 210
Supplements Enhance Athletic Performance? 196
How Do Food Manufacturers Prevent Contamination?
Food Matters Working Toward the Goal: Obtaining
211
Sufficient Protein While Minimizing Fats 197
Careful Food-Handling Techniques Help Keep Food
Vegetarian Diets: Healthier Than Other Dietary
Safe 211 • Proper Food Production, Preservation, And
Patterns? 197
Packaging Can Prevent Illness 211
There Are Several Forms of Vegetarianism 197 •
What Steps Can You Take to Reduce Foodborne
Vegetarian Diets Sometimes Require Thoughtful
Illness? 213
Choices 198
Check Consumer Advisory Bulletins 213 • The FightBAC!®
What Are the Consequences of Protein Deficiency? 199
Campaign Provides Basic Food Safety Advice 214 • Be
Protein Deficiency Is Most Common In Early Especially Careful When Eating Out 215
Life 199 • Protein Deficiency In Adults 200
What About Avoiding Foodborne Illness While Traveling
Protein Excess: Is There Cause for Concern? 200 or Camping? 215
Red Meat And Processed Meat: Related to Increased Risk for Drink Only Purified or Treated Water 215 • Avoid Or
Cancer? 201 Carefully Wash Fresh Fruit And Vegetables 215 • Traveling
Nutrition Matters Food Safety 202 In Areas With Variant Creutzfelt-Jakob Disease 215
What Causes Foodborne Illness? 202 What Are Some Emerging Issues of Food
Biosecurity? 216
Foodborne Illnesses Are Caused by Infectious and
Noninfectious Agents 202 • Different Strains of a Regarding COVID-19 And Foodborne Illness 216
Microorganism Are Called Serotypes 202 •
Chapter 6 Lipids 219
Everybody Has a Story Gallbladder Surgery—When Things Mono-, Di-, and Triglycerides: What’s the
Do Not Go Smoothly 220 Difference? 232
What Are Lipids? 221 Triglycerides Play Many Roles in the Body 232
Fats and Oils Are Types of Lipids 221 • Fatty Acids Are the What Are Phospholipids and Sterols? 234
Most Common Type of Lipid 221 • Fatty Acids Are Named Phospholipids Are Considered “Amphipathic” 234 •
for Their Structures 225 Phospholipids Are Critical for Cell Membranes and Lipid
Focus On Diet and Health Global Elimination of Trans Fatty Transport 235 • Sterols and Sterol Esters Are Lipids with
Acids 226 Ring Structures 236
Which Fatty Acids Do We Need, and Where Do They How Are Dietary Lipids Digested? 239
Come From? 228 Digestion of Triglycerides Requires Bile and Lipases 239
There Are Two Essential Fatty Acids: Linoleic Acid and Focus On Clinical Applications Gallbladder Disease and
Linolenic Acid 228 • Some Fatty Acids Are Conditionally Gallstones 242
Essential 230 • Dietary Sources of Different Types of Fatty
Digestion of Phospholipids and Cholesteryl Esters Also
Acids 230
Requires Pancreatic Enzymes 243
Focus On Life Cycle Nutrition Optimal Lipid Nutrition
How Are Dietary Lipids Absorbed and Circulated in the
during Infancy 231
Body? 243
Contents vii
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Dietary Lipids Are Absorbed in the Small Intestine 243 • Nutrition Matters Nutrition and Cardiovascular
Dietary Lipids Are Circulated Away from the Small Intestine Health 254
in Two Ways 244
How Does Cardiovascular Disease Develop? 254
Additional Transport of Lipids Throughout the Body
Atherosclerosis Can Lead to Cardiovascular Disease 254 •
Requires Additional Lipoproteins 246
Heart Disease Is a Type of Cardiovascular Disease 256 •
What Is the Relationship Between Lipid Intake and Stroke Is Another Form of Cardiovascular Disease 257
Health? 248 What Are the Risk Factors for Cardiovascular
Lipid Intake, Obesity, and Cardiovascular Disease 248 • Disease? 258
The Relationship Between Dietary Lipids and Cancer Is Nonmodifiable Risk Factors 258 • Modifiable Risk
Unclear 249 Factors 258
What Are the Dietary Recommendations for How Does Dietary Intake Influence Cardiovascular
Lipids? 249 Risk? 260
Consume Adequate Amounts of the Essential Fatty Hypertension Can Be Partially Controlled with Diet 260 •
Acids 249 Controlling Blood Lipid Levels with Diet 261 • Other
Focus On the Process of Science The Long and Winding Dietary Factors and Patterns Are Associated with Lower
Road of Shifting Lipid Recommendations 250 Risk 262 • Heart-Healthy Dietary Patterns 262
Pay Special Attention to the Long-Chain Omega-3 Fatty What Are the General Nutrition Guidelines for Healthy
Acids 251 • Dietary Guidelines for Americans and Hearts? 264
American Heart Association Recommend Limiting Saturated
Be Mindful of Energy Intake and Macronutrient
Fatty Acid Consumption 251 • Trans Fatty Acids
Balance 264 • Vitamins and Minerals Also Matter for
Should Be Minimized 251 • Guidelines for Total Lipid
Dietary Prevention of Cardiovascular Disease 264
Consumption 251
Food Matters Working Toward the Goal: Getting the Right
Lipids in Your Diet 252
Chapter 7 Energy Metabolism 267
Everybody Has a Story The Importance of Newborn Focus On Diet and Health Ketogenic Diets and Seizure
Screening 268 Disorders 293
What Is Energy Metabolism? 269 How Is Energy Metabolism Influenced by Feeding and
Metabolic Pathways Consist of Linked Chemical Fasting? 293
Reactions 269 • Metabolic Pathways Can Be Catabolic The Fed State Favors Energy Storage 294 • Cells
or Anabolic 271 • Biochemical Reactions Require Rely on Stored Energy during the Postabsorptive
Enzymes 271 • Energy Metabolism Is Influenced by ATP State 294 • Energy Stores Decline during the Fasting
Levels 274 State 296
What Is the Role of ATP in Energy Metabolism? 275 Focus On Diet and Health Chronic Caloric Restriction and
Longevity 297
High-Energy Bonds Enable ATP to Store and Release
Energy 275 • ATP Is Synthesized by Substrate The Body Conserves Energy Stores during the State of
Phosphorylation and by Oxidative Phosphorylation 276 Prolonged Starvation 297 • Versatile Solutions Help the
Body Meet Its Energy Needs 298
How Do Catabolic Pathways Release Stored
Focus On the Process of Science Keys Starvation
Energy? 278
Experiment 299
Catabolic Pathways Metabolize Glucose for
Nutrition Matters Alcohol, Health, and Disease 300
Energy 278 • Catabolic Pathways Can Metabolize Protein
for Energy 284 • Triglycerides Are an Important Source of What Is Alcohol and How Is It Produced? 300
Energy 285 Alcohol Is Produced by Fermentation 300 • Several Factors
How Do Anabolic Pathways Contribute to Energy Influence the Rate of Alcohol Absorption 301 • Alcohol
Metabolism? 289 Circulates and Accumulates in the Blood 302 • Alcohol
Affects the Central Nervous System 303 • Defining Safe
Glycogenesis Generates Glycogen from Glucose 289 •
Levels of Alcohol Consumption 303
Lipogenesis Forms Fatty Acids and Triglycerides 289 •
Gluconeogenesis Forms Glucose from Noncarbohydrate How Is Alcohol Metabolized? 304
Sources 290 • Ketogenesis Plays an Important Role during The Alcohol Dehydrogenase (ADH) Pathway Metabolizes
Times of Limited Glucose Availability 291 the Majority of Alcohol 305 • The Microsomal
viii Contents
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