| Description |
xxxii, 758 pages, A203 pages, G19 pages, C3, I22 pages : illustrations ; 29 cm |
| Contents |
Machine derived contents note: About the Authors xv -- Preface to the Instructor xvi -- Preface to the Student xx -- Textbook Tour xxii -- Supplement Tour xxvi -- 1 What Nourishes You? 1 -- Case Scenario 1 -- Refresh Your Memory 2 -- Chapter Objectives 2 -- Nutrition and Your Health 3 -- What Actually Is Nutrition? 3 -- Nutrients Come from Food 3 -- Why Study Nutrition? 3 -- Classes and Sources of Nutrients 5 -- Carbohydrates 6 -- Lipids 7 -- Proteins 8 -- Vitamins 8 -- Minerals 9 -- Water 9 -- Nutrient Composition of Diets and the Human Body 9 -- Energy Sources and Uses 10 -- Interest in the Field of Nutrition Has a Long History 12 -- Current State of the North American Diet 13 -- Assessing the Current North American Diet 14 -- What Influences These Food Choices? 14 -- Improving Our Diets 16 -- Health Objectives for the United States for the Year 2010 Include -- Numerous Nutrition Objectives 16 -- Using Scientific Research to Determine Nutrient Needs 19 -- Expert Opinion Who Are North America?s Nutrition Experts? Anne M. Smith, Ph.D., -- R.D. 20 -- Asking Questions and Generating Hypotheses 22 -- Laboratory Animal Experiments 22 -- Human Experiments 23 -- Peer Review of Experimental Results 24 -- Follow-up Studies 25 -- How to Use This Knowledge to Evaluate Nutrition Claims and Advice 25 -- Summary 28 -- Study Questions 28 -- Annotated References 28 -- Take Action 30 -- Nutrition Perspective Genetics and Nutrition 31 -- 2 The Basis of a Healthy Diet 35 -- Case Scenario 35 -- Refresh Your Memory 36 -- Chapter Objectives 36 -- A Food Philosophy That Works 37 -- Variety Contributes to Diet Adequacy 37 -- Balance Means Not Overconsuming Any One Food 38 -- Moderation Refers Mostly to Portion Size 39 -- Nutrient Density Can Also Help Guide Food Choice 40 -- Energy Density Especially Influences Energy Intake 41 -- States of Nutritional Health 42 -- Desirable Nutrition 42 -- Undernutrition 42 -- Overnutrition 43 -- How Could Your Nutritional State Be Measured? 44 -- Analyzing Background Factors 44 -- Evaluating the ABCDEs 44 -- Recognizing the Limitations of Nutritional Assessment 45 -- Concern About Your Nutritional State of Health Is Important 46 -- Setting Nutrient Needs--Dietary Reference Intakes (DRIs) 46 -- Estimated Average Requirements (EARs) 47 -- Recommended Dietary Allowances (RDAs) 48 -- Adequate Intakes (AIs) 48 -- Estimated Energy Requirements (EERs) 49 -- Tolerable Upper Intake Levels (Upper Levels or ULs) 49 -- Appropriate Uses of the DRIs 49 -- Daily Values (DVs): The Standards Used for Food Labeling 50 -- Reference Daily Intakes (RDIs) 50 -- Daily Reference Values (DRVs) 50 -- Daily Values in Perspective 52 -- From Nutrient Recommendations to Food Choices 53 -- The Food Guide Pyramid--A Menu-Planning Tool 53 -- Dietary Guidelines for Americans--Another Tool for Menu Planning 59 -- Expert Opinion What Should I Eat to Live Longer? David Klurfeld, Ph.D. 62 -- Case Scenario Follow-up 62 -- What Do Food Labels Have to Offer Diet Planning? 64 -- Exceptions to Food Labeling 67 -- Health Claims on Food Labels 67 -- Summary 68 -- Study Questions 69 -- Annotated References 69 -- Take Action 71 -- Nutrition Perspective Ethnic Influences on the North American Diet 73 -- 3 Human Digestion and Absorption 79 -- Case Scenario 79 -- Refresh Your Memory 80 -- Chapter Objectives 80 -- The Cell Is the Basis of Human Physiology 81 -- Organization of the Human Body 82 -- The Physiology of Digestion 83 -- The Flow of Digestion 84 -- A Closer Look at Enzymes in Digestion 89 -- Gastrointestinal Hormones--A Key to Orchestrating Digestion 90 -- Gastrointestinal Control Valves: Sphincters 90 -- Gastrointestinal Muscularity: Mixing and Propulsion 91 -- The Physiology of Absorption 93 -- Absorptive Cells 94 -- Types of Absorption 94 -- Portal and Lymphatic Circulation in Absorption 94 -- Enterohepatic Circulation 95 -- Absorption Is Completed in the Large Intestine 96 -- Storage Capabilities of the Body 97 -- Expert Opinion Probiotics, Prebiotics, and Human Health, Steve Hertzler, Ph.D., -- R.D. 98 -- Summary 100 -- Study Questions 100 -- Annotated References 101 -- Take Action 102 -- Nutrition Perspective When the Digestive Processes Go Awry 103 -- Case Scenario Follow-up 104 -- 4 Metabolism 107 -- Case Scenario 107 -- Refresh Your Memory 108 -- Chapter Objectives 108 -- Metabolism?Chemical Reactions in the Body 109 -- Energy for the Cell 109 -- Cells Use Adenosine Triphosphate (ATP) as an Energy Source 110 -- Oxidation-Reduction Reactions/Key Processes in Energy Metabolism 112 -- Carbohydrate Metabolism Begins with Glycolysis 113 -- Glycolysis?Glucose to Pyruvate 113 -- Where Is the ATP? 114 -- Lactate Production Is the Endpoint of Anaerobic Glycolysis 115 -- The Citric Acid Cycle Completes Glucose Catabolism 117 -- Pyruvate to Acetyl-CoA Is an Irreversible Step 117 -- The Citric Acid Cycle 117 -- The Electron Transport Chain Is the Primary Site for ATP Synthesis 120 -- Glycogen Metabolism 122 -- Lypolysis: Fat Breakdown 122 -- Carbohydrate Aids Fat Metabolism 123 -- Ketogenesis: Producing Ketone Bodies from Fatty Acids 123 -- Lipogenesis: Building Fatty Acids 124 -- Case Scenario Follow-up 124 -- Protein Metabolism 125 -- Gluconeogenesis: Producing New Glucose Molecules from Amino Acids and Other -- Compounds 125 -- Expert Opinion Why Is an Understanding of Energy Metabolism Important? Michael -- Keenan Ph.D. 126 -- Disposing of Excess Amino Groups from Amino Acid Metabolism 128 -- What Happens Where? A Review 129 -- Regulating Metabolism 130 -- Summary 131 -- Study Questions 133 -- Annotated References 133 -- Take Action 134 -- Nutrition Perspective Inborn Errors of Metabolism 135 -- 5 Carbohydrates 137 -- Case Scenario 137 -- Refresh Your Memory 138 -- Chapter Objectives 138 -- Carbohydrates?An Introduction 139 -- Structures and Functions of Simple Carbohydrates 139 -- Monosaccharides: Glucose, Fructose, and Galactose 139 -- Disaccharides: Maltose, Sucrose, and Lactose 140 -- Oligosaccharides: Raffinose and Stachyose 142 -- Structures and Functions of the More Complex Carbohydrates 142 -- Digestible Polysaccharides: Starch and Glycogen 142 -- Indigestible Polysaccharides: Fibers 144 -- Carbohydrate Digestion and Absorption 146 -- Digestion 146 -- Absorption 147 -- Functions of Glucose and Other Sugars in the Body 149 -- Yielding Energy 149 -- Sparing Proteins from Use as an Energy Source 149 -- Preventing Ketosis 149 -- Expert Opinion The Benefits of a High-Carbohydrate Diet, William E. Connor, M.D. -- 150 -- Functions of Fiber 151 -- Carbohydrate Needs 153 -- How Much Fiber Do We Need? 153 -- Problems with High-Fiber Diets 157 -- Moderating Intake of Simple Sugars Is Important for Many of Us 157 -- Problems with High-Sugar Diets 157 -- Moderation in Lactose Intake Is Important for Some People 162 -- Case Scenario Follow-up 163 -- Carbohydrates in Foods: Food Sweeteners 163 -- Nutritive Sweeteners 163 -- Alternative Sweeteners 164 -- Summary 167 -- Study Questions 167 -- Annotated References 167 -- Take Action 169 -- Nutrition Perspective When Blood Glucose Regulation Fails 171 -- 6 Lipids 177 -- Case Scenario 177 -- Refresh Your Memory 178 -- Chapter Objectives 178 -- Lipids: Common Properties and Main Types 179 -- Fatty Acids: The Simplest Form of Lipids 179 -- Essential Fatty Acids 181 -- Effects of a Deficiency of Essential Fatty Acids 182 -- Triglycerides 183 -- Expert Opinion A Closer Look at Omega-3 and Omega-6 Fatty -- Acids and Related Eicosanoids, Kenneth S. Broughton, Ph.D |
|
184 -- Providing Energy for the Body 186 -- Storing Energy for Later Use 186 -- Insulating and Protecting the Body 187 -- Transporting Fat-Soluble Vitamins 187 -- Phospholipids 187 -- Sterols 188 -- Fat Digestion and Absorption 189 -- Digestion 190 -- Absorption 192 -- Fats Carried in the Bloodstream 192 -- Carrying Dietary Fats Utilizes Chylomicrons 192 -- Transporting Lipids Mostly Made by the Body Uses Very-Low-Density Lipoproteins -- 193 -- Another Dimension of Fat?Properties in Food 197 -- Fat in Food Provides Satiety and Flavor 197 -- Hydrogenation of Fatty Acids Aids in Food Formulation but Increases Trans Fatty -- Acid Content 197 -- Fat Rancidity Limits Shelf Life of Foods 200 -- Fats Act as Emulsifiers 200 -- Recommendations for Fat Intake 201 -- Fats in Food 205 -- Fat Replacement Strategies 206 -- Hidden Fat 207 -- Wise Use of Reduced-Fat Foods 209 -- Case Scenario Follow-up 209 -- Summary 210 -- Study Questions 210 -- Annotated References 211 -- Take Action 213 -- Nutrition Perspective Cardiovascular Disease 215 -- 7 Proteins 223 -- Case Scenario 223 -- Refresh Your Memory 224 -- Chapter Objectives 224 -- Protein--An Introduction 225 -- Proteins--Vital to Life 225 -- Amino Acid Form Determines Function 225 -- Transamination and Deamination 227 -- Putting Essential and Nonessential Amino Acids in Perspective 227 -- part two The Energy-Yielding Nutrients and Alcohol Proteins--Amino Acids Bonded -- Together 229 -- Protein Synthesis 230 -- Protein Turnover 232 -- Protein Organization 232 -- Denaturation of Proteins 234 -- Protein Digestion and Absorption 235 -- Digestion 235 -- Absorption 236 -- Functions of Proteins 237 -- Producing Vital Body Constituents 237 -- Maintaining Fluid Balance 238 -- Contributing to Acid-Base Balance 239 -- Forming Hormones and Enzymes 239 -- Contributing to Immune Function 239 -- Forming Glucose 239 -- Providing Energy 239 -- Protein Needs 240 -- Does Eating a High-Protein Diet Harm You? 243 -- Expert Opinion A N |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutrition.
|
|
Nutrition
|
| Author |
Hampl, Jeffrey S.
|
| LC no. |
2006009096 |
| ISBN |
0072827505 (hard copy : alk. paper) |
|
9780072827507 (hard copy : alk. paper) |
|
