Understanding Nutrition: Australian and New Zealand Edition

849 Pages·2016·44.955 MB·English

by  coll.

AUSTRALIAN &
NEW ZEALAND EDITION
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DAVID CAMERON-SMITH
ADAM WALSH
BODY MASS INDEX
In the table, find your height in the left-hand column and look across the row until you find the
number that is closest to your weight. The number at the top of that column identifies your body
mass index (BMI) (in kg/m2). To calculate BMI yourself, divide your weight in kilograms by the
square of your height in metres. Chapter 8 describes how BMI correlates with disease risks and
defines obesity and Chapter 16 presents BMI for children and adolescents. The area shaded in blue
represents healthy weight ranges. The figure below presents silhouettes of various BMI.
Women
17 18 20 22.5 24 32 35
Men
18 21 23.5 24.5 26.5 31.5 37
The Body Test (1988). Copyright © 1988 Dietitians of Canada.
Reprinted with permission.
BODY MASS INDEX (BMI) IN kg/m2
18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40
Height (cm) Body weight (kg)
150.0 40 43 45 47 49 52 54 56 58 60 63 65 67 69 72 74 76 78 81 83 85 88 90
152.5 42 44 46 49 51 54 56 58 60 63 65 67 69 72 74 76 79 81 83 86 88 90 93
155.0 43 45 48 50 53 55 58 60 62 65 67 69 72 74 77 79 82 84 86 88 91 93 96
157.5 44 47 49 52 54 57 59 62 64 67 69 72 74 77 79 82 84 87 89 92 94 97 99
160.0 46 49 51 54 56 59 61 64 66 69 72 74 77 79 82 84 87 89 92 94 97 100 102
162.5 48 50 53 55 58 61 64 66 68 71 74 77 79 82 84 87 89 93 95 98 100 103 105
165.0 49 52 54 57 60 63 65 68 71 73 76 79 82 84 87 90 93 95 98 101 103 106 109
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r sthg 172.5 54 57 59 63 65 68 72 74 78 80 83 86 89 92 95 98 101 104 107 110 113 116 119
ir llA 175.0 55 58 61 64 68 70 73 77 80 83 86 89 92 95 98 101 104 107 110 113 117 119 122
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.61 187.5 64 67 70 74 78 81 84 88 92 95 99 102 106 109 113 116 120 123 127 130 134 137 141
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oC 195.0 68 73 76 80 84 88 92 95 99 103 107 111 114 118 122 126 130 133 137 141 145 149 152
197.5 70 74 78 82 86 90 94 98 102 106 109 113 117 121 125 129 133 137 141 145 149 152 156
200.0 72 76 80 84 88 92 96 100 104 108 111 115 119 123 127 131 135 139 143 147 151 154 158
Underweight Healthy weight Overweight Obese
(,18.5) (18.5–24.9) (25–29.9) ($30)
AUSTRALIAN &
NEW ZEALAND EDITION
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DAVID CAMERON-SMITH
ADAM WALSH
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Understanding Nutrition © 2017 Cengage Learning Australia Pty Limited
3rd Edition
Eleanor Whitney Copyright Notice
Sharon Rady Rolfes This Work is copyright. No part of this Work may be reproduced, stored in a
Tim Crowe retrieval system, or transmitted in any form or by any means without prior
David Cameron-Smith written permission of the Publisher. Except as permitted under the
Adam Walsh Copyright Act 1968, for example any fair dealing for the purposes of private
study, research, criticism or review, subject to certain limitations. These
limitations include: Restricting the copying to a maximum of one chapter or
Publishing manager: Dorothy Chiu 10% of this book, whichever is greater; providing an appropriate notice and
Senior publishing editor: Fiona Hammond warning with the copies of the Work disseminated; taking all reasonable
Senior developmental editor: Jessica Brennan steps to limit access to these copies to people authorised to receive these
Project editor: Natalie Orr copies; ensuring you hold the appropriate Licences issued by the
Cover designer: Ruth O’Connor Copyright Agency Limited (“CAL”), supply a remuneration notice to CAL and
Text designer: Kim Ferguson pay any required fees. For details of CAL licences and remuneration notices
Editor: Jill Pope please contact CAL at Level 15, 233 Castlereagh Street, Sydney NSW 2000,
Proofreader: Jamie Anderson Tel: [phone], Fax: [phone]
Indexer: Julie King Email: [email protected]
Permissions/Photo researcher: Karen Forsythe Website: www.copyright.com.au
Cover: Getty Images/Byron Hirsch/EyeEM
Typeset by MPS Limited For product information and technology assistance,
in Australia call 1300 790 853;
Any URLs contained in this publication were checked for currency during the in New Zealand call 0800 449 725
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[email protected]
Adaptation of Understanding Nutrition, 12th edition, by Eleanor Whitney and
Sharon Rady Rolfes, 2011, Wadsworth, Cengage Learning. National Library of Australia Cataloguing-in-Publication Data
Creator: Whitney, Eleanor Noss, author.
First edition published in Australia in 2011. Title: Understanding nutrition / Eleanor Whitney, Sharon Rady
Second edition published in 2014. Rolfes, Tim Crowe, David Cameron-Smith, Adam Walsh.
Edition: 3rd Australian and New Zealand edition
ISBN: 9780170366670 (paperback)
Subjects: Nutrition.
Metabolism.
Other Creators/Contributors:
Rady Rolfes, Sharon, author.
Crowe, Tim, author.
Cameron-Smith, David, author.
.d Walsh, Adam, author.
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BRIEF
CONTENTS
CHAPTER 1 An overview of nutrition 1
CHAPTER 2 Planning a healthy diet 40
CHAPTER 3 Digestion, absorption and transport 67
CHAPTER 4 The carbohydrates: sugars, starches and dietary fibre 96
CHAPTER 5 The lipids: triglycerides, phospholipids and sterols 137
CHAPTER 6 Protein: amino acids 180
CHAPTER 7 Metabolism: transformations and interactions 216
CHAPTER 8 Energy balance and body composition 257
CHAPTER 9 Weight management: overweight, obesity and underweight 291
CHAPTER 10 The water-soluble vitamins: B group vitamins and vitamin C 336
CHAPTER 11 The fat-soluble vitamins: A, D, E and K 384
CHAPTER 12 Water and the major minerals 412
CHAPTER 13 The trace minerals 460
CHAPTER 14 Fitness: physical activity, nutrients and body adaptations 501
CHAPTER 15 Life cycle nutrition: pregnancy and lactation 538
CHAPTER 16 Life cycle nutrition: infancy, childhood and adolescence 578
.de CHAPTER 17 Life cycle nutrition: adulthood and the later years 617
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vi
CONTENTS
Guide to the text x CHAPTER 4
Guide to the online resources xiv The carbohydrates: sugars,
Features matrix xvi starches and dietary fibre 96
Preface xviii
About the authors xx
The chemist’s view
Acknowledgements xxi
of carbohydrates 97
The simple carbohydrates 98
CHAPTER 1
The complex carbohydrates 101
An overview of nutrition 1
Digestion and absorption
of carbohydrates 104
Food choices 2
Glucose in the body 108
The nutrients 4
Health effects and recommended
The science of nutrition 11
intakes of sugars 114
Nutrient reference values 18
Alternative sweeteners 117
Nutrition assessment 22
Health effects and recommended
Diet and health 26
intakes of starch and dietary fibre 122
Chapter activities 30
Chapter activities 128
HIGHLIGHT 1 Nutrition information
HIGHLIGHT 4 Carbs, kJ and
and misinformation – on the net
controversies 131
and in the news 33
CHAPTER 5
CHAPTER 2
The lipids: triglycerides,
Planning a healthy diet 40
phospholipids and sterols 137
Principles and guidelines 41
The chemist’s view of fatty
Diet-planning guides 45
acids and triglycerides 138
Food labels 54
The chemist’s view of phospholipids
Chapter activities 59
and sterols 145
HIGHLIGHT 2 Vegetarian diets 62 Digestion, absorption and transport
of lipids 147
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.aila Digestion 68 Health effects and recommended
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CONTENTS vii
CHAPTER 6 Weight-loss strategies 309
Protein: amino acids 180 Underweight 321
Chapter activities 324
The chemist’s view of proteins 181 HIGHLIGHT 9 The latest and
Digestion and absorption of protein 185 greatest weight-loss diet – again 327
Proteins in the body 187
Protein in foods 197 CHAPTER 10
Health effects and recommended
The water-soluble vitamins:
intakes of protein 199
B group vitamins and
Chapter activities 207
vitamin C 336
HIGHLIGHT 6 Nutritional
genomics 210 The vitamins – an overview 337
The B group vitamins –
CHAPTER 7 as individuals 340
Metabolism: transformations The B group vitamins – in concert 365
and interactions 216 Vitamin C 367
Chapter activities 375
Chemical reactions in the body 217
HIGHLIGHT 10 Vitamin and
Breaking down nutrients for energy 221
mineral supplements 378
Energy balance 237
Chapter activities 243
CHAPTER 11
HIGHLIGHT 7 Alcohol and nutrition 246 The fat-soluble vitamins:
A, D, E and K 384
CHAPTER 8
Energy balance and body Vitamin A and beta-carotene 385
composition 257 Vitamin D 393
Vitamin E 398
Energy balance 258 Vitamin K 400
Energy in: the kilojoules foods provide 259 The fat-soluble vitamins – in summary 403
Energy out: the kilojoules the Chapter activities 404
body expends 263
HIGHLIGHT 11 Is it time to shine
Body weight, body composition
for vitamin D? 406
and health 269
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Problems of overweight Phosphorus 442
and obesity 303 Magnesium 444
Aggressive treatments for obesity 307 Sulphate 447
viii CONTENTS
Chapter activities 449 during pregnancy 540
Maternal weight 546
HIGHLIGHT 12 Osteoporosis
Nutrition during pregnancy 549
and calcium 452
High-risk pregnancies 556
Nutrition during lactation 563
CHAPTER 13
Chapter activities 569
The trace minerals 460
HIGHLIGHT 15 Foetal alcohol
The trace minerals – an overview 461 syndrome 572
Iron 462
Zinc 472 CHAPTER 16
Iodine 476 Life cycle nutrition: infancy,
Selenium 478 childhood and adolescence 578
Copper 480
Manganese 481 Nutrition during infancy 579
Fluoride 482 Nutrition during childhood 591
Chromium 484 Nutrition during adolescence 603
Molybdenum 485 Chapter activities 607
Other trace minerals 485
HIGHLIGHT 16 Childhood obesity
Contaminant minerals 486
and the early development of
Closing thoughts on the nutrients 487
chronic diseases 610
Chapter activities 489
HIGHLIGHT 13 Phytochemicals CHAPTER 17
and functional foods 492 Life cycle nutrition: adulthood
and the later years 617
CHAPTER 14
Fitness: physical activity,
Nutrition and longevity 619
nutrients and body adaptations 501 The ageing process 623
Energy and nutrient needs
Fitness 502 of older adults 626
Energy systems and fuels to Nutrition-related concerns
support activity 509 of older adults 630
Vitamins and minerals to Food choices and eating habits
support activity 518 of older adults 635
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ser sthg sDuieptpso frot ra pchtiyvsitiyca lly active people 552205 HIGHLIGHT 17 Nutrient–drug
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Nutrition prior to pregnancy 539 Diabetes mellitus 667
Growth and development Cancer 672
CONTENTS ix
Recommendations for HIGHLIGHT 19 Food biotechnology 719
chronic disease prevention 677
Chapter activities 679 Appendix A Cells, hormones
and nerves 727
HIGHLIGHT 18 Complementary
Appendix B Basic chemistry concepts 733
and alternative medicine 681
Appendix C Biochemical
structures and pathways 742
CHAPTER 19
Appendix D Measures of
Consumer concerns about
protein quality 760
foods and water 691
Appendix E Nutrition assessment 763
Appendix F Physical activity
Food safety and food-borne illnesses 693 and energy requirements 784
Environmental contaminants 702 Appendix G Aids to calculation 787
Natural toxins in foods 705 Answers 789
Pesticides 705 Glossary 794
Food additives 709 Index 814
Consumer concerns about water 713
Chapter activities 717
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