| Description |
xxix, 674 pages : illustrations ; 26 cm |
| Contents |
Machine generated contents note: pt. I Biology and Biochemistry -- ch. 1 Introduction: Fundamentals of Nutrition -- 1.1.Terminology -- 1.1.1.Metabolism -- 1.1.2.Homeostasis -- 1.2.Nutritional Labeling -- 1.3.The Need for a Variety of Foods -- 1.3.1.Fruits and Vegetables---More Matters -- 1.3.2.Red and Processed Meat---Less Is Better -- 1.4.The Need for Energy -- 1.5.The Need for Digestion, Absorption, and Utilization of Nutrients -- 1.6.Enteral and Parenteral Nutrition -- 1.6.1.Enteral Feeding -- 1.6.2.Parenteral Feeding -- 1.7.Adaptation -- 1.8.Water as a Nutrient -- 1.8.1.Requirement for Athletes -- 1.9.Food Allergy -- 1.9.1.Allergies---Read It and Eat -- 1.9.2.Cell Phone Allergy -- 1.10.Guidelines for Americans -- 1.11.Exercise for Health -- 1.12.Healthy Advice -- References -- Case Bibliography -- ch. 2 Digestion of Carbohydrates, Lipids, and Proteins -- 2.1.Introduction -- 2.2.Carbohydrates -- 2.2.1.Digestion and Absorption -- 2.2.2.Carbohydrate Intolerance -- 2.3.Lipids -- |
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Contents note continued: 2.3.1.Digestion and Absorption -- 2.3.2.Lipid Malabsorption -- 2.4.Proteins -- 2.4.1.Digestion and Absorption -- 2.4.2.Defects in Protein Digestion and Absorption -- 2.5.Malabsorption Syndromes -- 2.5.1.Celiac Disease -- 2.5.2.Cystic Fibrosis -- 2.5.3.Tropical Sprue -- 2.5.4.Inflammatory Bowel Diseases -- 2.5.5.Short Bowel Syndrome -- 2.6.Microorganisms -- References -- Case Bibliography -- ch. 3 Requirements for Energy: Carbohydrates, Fats, and Proteins -- 3.1.Energy -- 3.1.1.Calories -- 3.1.2.Basal Metabolism -- 3.1.3.Resting Energy Expenditure -- 3.1.4.Thermic Effect of Food -- 3.1.5.Caloric Density -- 3.1.6.Caloric Requirement -- 3.1.7.Calorie Intake and Body Weight -- 3.2.Respiratory Quotient -- 3.3.Carbohydrates -- 3.3.1.Glycemic Index and Glycemic Load -- 3.3.2.Carbohydrates and Health -- 3.4.Fat -- 3.4.1.Need for Fat in the Diet -- 3.4.2.Dietary Fat and Health -- 3.5.Proteins -- 3.5.1.Amino Acid Catabolism -- 3.5.2.Anabolism or Catabolism -- |
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Contents note continued: 3.5.3.Protein Reserves -- 3.5.4.Nitrogen Balance -- 3.5.5.Nutritional Quality of Proteins -- 3.5.6.Protein Needs in Disease -- 3.5.7.Protein-Energy Malnutrition -- 3.6.Use of Body Energy Sources during Hypometabolism and Hypermetabolism -- 3.6.1.Starvation---Hypometabolism -- 3.6.2.Stress---Hypermetabolism -- References -- Case Bibliography -- ch. 4 Role of Essential Fatty Acids -- 4.1.Fatty Acids -- 4.2.Neutral Fat -- 4.3.Properties of Fat -- 4.3.1.Iodine Number -- 4.3.2.Rancidity -- 4.3.3.Hydrogenation -- 4.3.4.Trans Fatty Acids -- 4.3.5.Conjugated Linoleic Acid -- 4.4.Dietary Sources and Health Effects of Trans Fatty Acids -- 4.5.Saturated Fatty Acids -- 4.6.Monounsaturated Fatty Acids -- 4.7.Essential Fatty Acids -- 4.7.1.Functions -- 4.7.2.Deficiency of Essential Fatty Acids -- 4.7.3.Requirements -- 4.7.4.Effect of Excess Essential Fatty Acids -- 4.7.5.Food Sources -- 4.7.6.Dietary ω3 Fatty Acids and Health -- References -- Case Bibliography -- |
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Contents note continued: ch. 5 Eicosanoids -- 5.1.Prostaglandins -- 5.1.1.Chemistry and Nomenclature -- 5.1.2.Biosynthesis -- 5.1.3.Catabolism -- 5.1.4.Physiological Actions -- 5.2.Thromboxanes -- 5.3.Prostacyclins -- 5.4.Leukotrienes -- 5.4.1.Metabolism of Leukotrienes -- 5.4.2.Physiological Actions -- 5.5.Lipoxins -- 5.6.Cytochrome P450-Derived Products -- 5.7.Inhibitors of Eicosanoid Biosynthesis -- 5.7.1.Cyclooxygenase 2: A Target for Treatment of Diseases -- 5.7.2.Cyclooxygenase 3 -- 5.8.Eicosanoids and Chronic Diseases -- 5.9.Effects of Diet on Eicosanoids -- 5.9.1.Factors Affecting the Formation of 20-Carbon PUFAs -- 5.9.2.Factors Affecting Eicosanoid Synthesis -- 5.10.Alternative Medicine for Pain -- 5.10.1.Turmeric -- 5.10.2.Avocado Soy Unsaponifiable -- 5.10.3.Glucosamine and Chondroitin -- References -- Case Bibliography -- ch. 6 Inorganic Elements (Minerals) -- 6.1.Essential Macrominerals -- 6.1.1.Calcium -- 6.1.2.Phosphorus -- 6.1.3.Magnesium -- 6.1.4.Potassium -- |
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Contents note continued: 6.1.5.Sodium -- 6.1.6.Chloride -- 6.1.7.Sulfur -- 6.1.8.Role of Macrominerals and Other Factors in Hypertension -- 6.2.Essential Trace Elements -- 6.2.1.Iron -- 6.2.2.Copper -- 6.2.3.Zinc -- 6.2.4.Cobalt -- 6.2.5.Molybdenum -- 6.2.6.Selenium -- 6.2.7.Manganese -- 6.2.8.Iodine -- 6.2.9.Chromium -- 6.2.10.Fluoride -- 6.3.Ultratrace Minerals -- 6.3.1.Silicon -- 6.3.2.Nickel -- 6.3.3.Boron -- 6.3.4.Arsenic -- 6.3.5.Tin -- 6.3.6.Vanadium -- References -- Case Bibliography -- ch. 7 Vitamins---An Overview -- 7.1.Historical Perspective -- 7.2.Definition -- 7.3.Names -- 7.4.Classification -- 7.5.Functions -- 7.6.Deficiency -- 7.7.Need for Supplements -- 7.8.Hypervitaminosis -- 7.9.Antivitamins -- 7.10.Enrichment of Foods -- References -- Case Bibliography -- ch. 8 Fat-Soluble Vitamins -- 8.1.Vitamin A -- 8.1.1.Chemistry -- 8.1.2.Food Sources -- 8.1.3.Absorption -- 8.1.4.Transport -- 8.1.5.Biochemical Role -- 8.1.6.Deficiency -- 8.1.7.Units -- |
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Contents note continued: 8.1.8.Recommended Dietary Allowance -- 8.1.9.Assessment of Vitamin A Status -- 8.1.10.Toxicity -- 8.2.Vitamin D -- 8.2.1.Chemistry -- 8.2.2.Food Sources -- 8.2.3.Absorption -- 8.2.4.Metabolism -- 8.2.5.Functions -- 8.2.6.Deficiency -- 8.2.7.Units -- 8.2.8.Assessment of Vitamin D Status -- 8.2.9.Toxicity -- 8.3.Vitamin E -- 8.3.1.Chemistry -- 8.3.2.Food Sources -- 8.3.3.Absorption and Transport -- 8.3.4.Functions -- 8.3.5.Deficiency -- 8.3.6.Units -- 8.3.7.Assessment of Vitamin E Status -- 8.3.8.Toxicity -- 8.4.Vitamin K -- 8.4.1.Chemistry -- 8.4.2.Food Sources -- 8.4.3.Absorption -- 8.4.4.Functions -- 8.4.5.Deficiency -- 8.4.6.Requirements -- 8.4.7.Assessment of Vitamin K Status -- 8.4.8.Toxicity -- References -- Case Bibliography -- ch. 9 Water-Soluble Vitamins I -- 9.1.Thiamin---B1 -- 9.1.1.Food Sources -- 9.1.2.Chemistry -- 9.1.3.Absorption and Transport -- 9.1.4.Functions -- 9.1.5.Deficiency -- 9.1.6.Requirements -- |
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Contents note continued: 9.1.7.Assessment of Thiamin Status -- 9.1.8.Antithiamin Substances -- 9.1.9.Toxicity -- 9.2.Riboflavin---B2 -- 9.2.1.Chemistry -- 9.2.2.Food Sources -- 9.2.3.Absorption and Transport -- 9.2.4.Biochemical Role -- 9.2.5.Deficiency -- 9.2.6.Requirements -- 9.2.7.Assessment of Nutritional Status -- 9.2.8.Antagonists -- 9.2.9.Toxicity -- 9.3.Niacin -- 9.3.1.Food Sources -- 9.3.2.Tryptophan-Niacin Relationship -- 9.3.3.Bound Forms of Niacin -- 9.3.4.Chemistry -- 9.3.5.Absorption and Transport -- 9.3.6.Functions -- 9.3.7.Deficiency -- 9.3.8.Requirements -- 9.3.9.Evaluation of Niacin Status -- 9.3.10.Toxicity -- 9.4.Pantothenic Acid -- 9.4.1.Food Sources -- 9.4.2.Chemistry -- 9.4.3.Absorption and Transport -- 9.4.4.Functions -- 9.4.5.Deficiency -- 9.4.6.Requirements -- 9.4.7.Assessment of Pantothenic Acid Status -- 9.4.8.Effect of Excess Pantothenic Acid -- 9.5.Biotin -- 9.5.1.Food Sources -- 9.5.2.Chemistry -- 9.5.3.Absorption and Transport -- 9.5.4.Functions -- |
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Contents note continued: 9.5.5.Deficiency -- 9.5.6.Assessment of Biotin Status -- 9.5.7.Requirements -- 9.5.8.Effect of Pharmacological Doses -- References -- Case Bibliography -- ch. 10 Water-Soluble Vitamins II -- 10.1.Folic Acid -- 10.1.1.Food Sources -- 10.1.2.Chemistry -- 10.1.3.Absorption -- 10.1.4.Functions -- 10.1.5.Deficiency -- 10.1.6.Antagonists -- 10.1.7.Assessment of Folic Acid Status -- 10.1.8.Requirements -- 10.1.9.Excess Folate -- 10.2.Vitamin B12 -- 10.2.1.Food Sources -- 10.2.2.Chemistry -- 10.2.3.Absorption and Transport -- 10.2.4.Biochemical Functions -- 10.2.5.Deficiency -- 10.2.6.Requirements -- 10.2.7.Assessment of B12 Status -- 10.2.8.Toxicity -- 10.3.Pyridoxine -- 10.3.1.Chemistry -- 10.3.2.Food Sources -- 10.3.3.Absorption and Transport -- 10.3.4.Functions -- 10.3.5.Deficiency -- 10.3.6.Effect of Drugs -- 10.3.7.Genetic Defects -- 10.3.8.Requirements -- 10.3.9.Assessment of Vitamin B6 Status -- 10.3.10.Effect of Pharmacological Doses -- |
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Contents note continued: 10.4.Vitamin C---Ascorbic Acid -- 10.4.1.Food Sources -- 10.4.2.Chemistry -- 10.4.3.Absorption and Metabolism -- 10.4.4.Biochemical Functions -- 10.4.5.Deficiency -- 10.4.6.Requirements -- 10.4.7.Assessment of Vitamin C Status -- 10.4.8.Effects of High Doses of Vitamin C -- 10.5.Anemias -- References -- Case Bibliography -- ch. 11 Vitamin-Like Substances -- 11.1.Choline -- 11.2.Carnitine -- 11.3.Bioflavonoids -- 11.4.Lipoic Acid -- 11.5.Coenzyme Q -- 11.6.Inositol -- 11.7.p-Aminobenzoic Acid -- References -- Case Bibliography -- pt. II Special Nutritional Needs -- ch. 12 Nutritional Aspects of Pregnancy and Lactation -- 12.1.Nutrition Prior to Pregnancy -- 12.2.Nutrition during Pregnancy -- 12.2.1.Length of Pregnancy and Birth Weight -- 12.2.2.Physiology -- 12.2.3.Nutrient Requirements -- 12.2.4.Other Maternal Factors -- 12.3.Fetal Origins of Adult Disease -- 12.4.Nutrition during Lactation -- 12.4.1.Energy -- 12.4.2.Protein -- |
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Contents note continued: 12.4.3.Essential Fatty Acids -- 12.4.4.Calcium -- 12.4.5.Water-Soluble Vitamins -- 12.4.6.Other Factors -- 12.5.Lactation Effects -- 12.5.1.Role of Prolactin Other than in Lactation -- References -- Case Bibliography -- ch. 13 Nutrition and Development -- 13.1.Fetal Development -- 13.2.Extrauterine Development -- 13.3.Nutrition and Development during Infancy -- 13.3.1.Nutritional Requirements -- 13.3.2.Requirements for Low Birth Weight Infants -- 13.3.3.Breast-Feeding -- 13.3.4.Infant Formulas -- 13.3.5.Solid Foods -- 13.3.6.Adverse Reactions to Food -- 13.3.7.Metabolic Disorders -- 13.4.Nutrition and Development during Childhood -- 13.4.1.Energy -- 13.4.2.Protein -- 13.4.3.Vitamins and Minerals -- 13.5.Nutrition and Development during Adolescence -- 13.5.1.Energy -- 13.5.2.Protein -- 13.5.3.Vitamins and Minerals -- 13.6.Overweight in Infancy, Childhood, and Adolescence -- References -- Case Bibliography -- ch. 14 Nutrition and Aging -- 14.1.Aging -- |
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Contents note continued: 14.1.1.Life Expectancy and Lifespan -- 14.1.2.Theories of Aging -- 14.2.Effects of Nutrition, Drugs, Supplements, and Genes -- 14.2.1.Nutrition -- 14.2.2.Drugs and Supplements -- 14.2.3.Genetic Factors -- 14.3.Role of Antioxidants -- 14.4.Factors Affecting Nutrition Status -- 14.4.1.Physiologic Changes -- 14.4.2.Malabsorption and Gastrointestinal Disorders -- 14.4.3.Metabolism -- 14.4.4.Drugs -- 14.4.5.Diseases -- 14.4.6.Other Factors -- 14.5.Nutrient Requirements -- 14.5.1.Energy -- 14.5.2.Protein -- 14.5.3.Other Macronutrients -- 14.5.4.Micronutrients -- 14.6.Lifestyle -- References -- Case Bibliography -- pt. III Nutrition and Specific Disorders -- ch. 15 Nutritional Assessment -- 15.1.Anthropometric Measurements -- 15.1.1.Body Weight -- 15.1.2.Length and Height -- 15.1.3.Body Mass Index -- 15.1.4.Skinfold Thickness -- 15.1.5.Head Circumference -- 15.1.6.Midarm Muscle Circumference -- 15.2.Clinical Evaluation -- 15.2.1.Medical History -- |
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Contents note continued: 15.2.2.Physical Examination -- 15.3.Laboratory Assessment -- 15.3.1.Assessment of Body Protein Status -- 15.3.2.Body Fat -- 15.3.3.Immune Function -- 15.3.4.Nitrogen Balance -- 15.3.5.Lipids -- 15.3.6.Other Nutrients -- 15.3.7.Nutrients Involved in Hematopoiesis -- 15.4.Dietary Assessment -- References -- ch. 16 Obesity and Eating Disorders -- 16.1.Classification -- 16.2.Pattern of Fat Deposition -- 16.3.Prevalence -- 16.4.Causes of Obesity -- 16.4.1.Calories -- 16.4.2.Genetics -- 16.4.3.Brown Fat -- 16.4.4.Lipoprotein Lipase -- 16.4.5.ATPase -- 16.4.6.Set Point -- 16.4.7.Role of Hormones -- 16.5.Assessment of Obesity -- 16.5.1.Body Weight -- 16.5.2.Body Mass Index -- 16.5.3.Skinfold Thickness -- 16.5.4.Other Techniques -- 16.6.Medical Complications -- 16.6.1.Waist Circumference -- 16.7.Diet and Other Strategies for Weight Reduction -- 16.8.Fad Diets -- 16.9.Alternative Medicine for Weight Reduction -- 16.9.1.Seaweeds for Dieters -- |
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Contents note continued: 16.10.Pharmacotherapy -- 16.11.Eating Disorders -- 16.11.1.Anorexia Nervosa -- 16.11.2.Bulimia Nervosa -- 16.11.3.Binge Eating -- 16.11.4.Night Eating Disorders -- 16.11.5.Baryphobia -- 16.11.6.Pica -- 16.11.7.Miscellaneous Eating Disorders -- References -- Case Bibliography -- ch. 17 Cholesterol and Dyslipidemia -- 17.1.Cholesterol -- 17.1.1.Food Sources -- 17.1.2.Body Cholesterol -- 17.1.3.Functions -- 17.1.4.Synthesis -- 17.1.5.Cholesterol Degradation -- 17.2.Lipoproteins and Lipid Transport -- 17.2.1.Chylomicrons -- 17.2.2.Very Low-Density Lipoprotein -- 17.2.3.Intermediate-Density Lipoprotein -- 17.2.4.Low-Density Lipoprotein -- 17.2.5.High-Density Lipoprotein -- 17.2.6.Lipoprotein (a) -- 17.3.Plasma Cholesterol and Risk of Heart Disease -- 17.4.The National Cholesterol Education Program -- 17.5.Plasma Triglycerides and Risk of Heart Disease -- 17.6.Dietary Management -- 17.7.Drug Therapy -- 17.8.Recent Studies on HDL -- 17.9.Hypocholesterolemia -- |
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Contents note continued: 17.10.Effects of Low Blood Cholesterol -- 17.11.Alternative Medicine to Lower Cholesterol -- 17.11.1.Policosanol -- 17.11.2.Berberine -- 17.11.3.Phytosterols -- 17.12.Inborn Errors of Cholesterol Biosynthesis -- 17.12.1.Smith-Lemli-Opitz Syndrome -- References -- Case Bibliography -- ch. 18 Osteoporosis -- 18.1.Osteopenia and Bone Mineral Density -- 18.2.Epidemiology of Osteoporosis -- 18.3.Disease Process -- 18.4.Factors Contributing to Bone Mass -- 18.4.1.Genetic Factors, Body, and Build -- 18.4.2.Sex -- 18.4.3.Calcium Intake -- 18.4.4.Phosphorus Intake -- 18.4.5.Lactose Intake -- 18.4.6.Protein Intake -- 18.4.7.Vitamin D Intake -- 18.4.8.Vitamin C Intake -- 18.4.9.Vitamin K Intake -- 18.4.10.Magnesium Intake -- 18.4.11.Other Nutrients---Folic Acid, Vitamin B12, Vitamin A, and Sodium -- 18.4.12.Fiber and Related Substances -- 18.4.13.Vegetarian Diet -- 18.4.14.Caffeine Intake -- 18.4.15.Alcohol, Cigarette Smoking, and Drugs -- 18.4.16.Trace Elements -- |
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Contents note continued: 18.4.17.Organ Transplant -- 18.4.18.Physical Activity -- 18.4.19.Toxic Effects of Some Minerals -- References -- Case Bibliography -- ch. 19 Nutritional Aspects of Diabetes -- 19.1.Classification -- 19.2.Epidemiology -- 19.3.Diagnosis of Diabetes -- 19.4.Role of Adiponectin, Osteocalcin, Fetuin-A, and Melatonin -- 19.4.1.Adiponectin -- 19.4.2.Osteocalcin -- 19.4.3.Fetuin-A -- 19.4.4.Melatonin -- 19.5.Mechanism of Insulin Action -- 19.6.Complications of Diabetes -- 19.7.Dietary Management -- 19.8.Dietary Factors -- 19.8.1.Energy -- 19.8.2.Carbohydrate -- 19.8.3.Fat -- 19.8.4.Protein -- 19.8.5.Alcohol -- 19.8.6.Dietary Fiber -- 19.8.7.Vitamins and Minerals -- 19.9.Physical Activity -- 19.10.Metabolic Syndrome -- 19.10.1.Definition of Metabolic Syndrome -- 19.11.Lifestyle Modification to Reduce the Risk of Type 2 Diabetes -- 19.12.Alternative Medicine for Diabetes -- References -- Case Bibliography -- ch. 20 Nutritional Aspects of Kidney Disease -- |
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Contents note continued: 20.1.Kidney Functions -- 20.2.Chronic Kidney Disease -- 20.2.1.Nutritional Management -- 20.2.2.Nutritional Management for Patients Treated with Dialysis -- 20.3.Acute Kidney Injury -- 20.4.Nephrotic Syndrome -- 20.5.Kidney Stone Disease -- 20.5.1.Epidemiology -- 20.5.2.Causes -- 20.5.3.Classification -- References -- ch. 21 Nutritional Aspects of Genetic Diseases -- 21.1.Carbohydrate Metabolism -- 21.1.1.Sucrose and Fructose Metabolism -- 21.1.2.Lactose and Galactose Metabolism -- 21.1.3.Glucose Metabolism -- 21.1.4.Glycogen Metabolism -- 21.2.Amino Acid Metabolism -- 21.2.1.Phenylalanine -- 21.2.2.Tyrosine -- 21.2.3.Histidine -- 21.2.4.Arginine and Ornithine -- 21.2.5.Urea Cycle -- 21.2.6.Methionine -- 21.2.7.Valine, Leucine, and Isoleucine -- 21.2.8.Glutaryl Coenzyme A Accumulation -- 21.2.9.Cystinuria -- 21.2.10.Lysine -- 21.3.Disorders of Lipid Metabolism -- 21.3.1.Propionate and Methylmalonate -- 21.3.2.Carnitine -- 21.3.3.Other Abnormalities -- |
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Contents note continued: 21.4.Miscellaneous Genetic Diseases -- 21.5.Summary -- References -- Case Bibliography -- ch. 22 Nutritional and Metabolic Effects of Alcohol -- 22.1.Epidemiology -- 22.2.Absorption -- 23.3.Distribution -- 22.4.Nutritional Significance of Alcohol -- 22.5.Alcohol Metabolism -- 22.5.1.Cytosolic Alcohol Dehydrogenase Pathway -- 22.5.2.Microsomal Ethanol-Oxidizing System -- 22.5.3.Peroxisomal Catalase -- 22.6.Rate of Alcohol Metabolism -- 22.6.1.Gender Difference -- 22.6.2.Ethnic Difference -- 22.7.Metabolic Effects of Alcohol -- 22.8.Effect of Alcohol on the Body -- 22.8.1.Neurological Disorders -- 22.8.2.Liver -- 22.8.3.Cardiovascular System -- 22.8.4.Gastrointestinal Disorders -- 22.8.5.Immune System -- 22.8.6.Cancer -- 22.8.7.Fetus -- 22.9.Nutritional Implications -- 22.10.Health Benefits of Alcohol -- 22.11.Alcohol Dependency -- 22.12.Alternative Medicine for Alcoholism and Alcohol Hangover -- 22.12.1.Alcoholism -- 22.12.2.Alcohol Hangover -- |
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Contents note continued: References -- Case Bibliography -- ch. 23 Nutritional Epidemiology -- 23.1.Historical Perspective -- 23.2.Techniques/Approaches -- 23.2.1.Descriptive Studies -- 23.2.2.Correlation Studies -- 23.2.3.Observational Studies---Case-Control -- 23.2.4.Observational Studies---Cohort -- 23.2.5.Experimental Epidemiology -- 23.3.Epidemiological Measures -- 23.4.Significance of Epidemiological Studies -- 23.5.A Few Examples of Nutritional Studies -- References -- pt. IV Special Topics -- ch. 24 Dietary Fiber -- 24.1.Fiber -- 24.1.1.Definition -- 24.1.2.Food Sources -- 24.1.3.Components of Dietary Fiber -- 24.1.4.Metabolism of Fiber -- 24.1.5.Physiological Effects -- 24.2.Fiber and Disease -- 24.2.1.Diseases of the Gastrointestinal Tract -- 24.2.2.Circulation-Related Diseases -- 24.2.3.Metabolic Diseases -- 24.2.4.Other Diseases -- 24.3.Recommendations for Fiber Intake -- 24.4.Overconsumption of Fiber -- References -- ch. 25 Antioxidants and Health -- |
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Contents note continued: 25.1.Free Radicals -- 25.2.Formation of Free Radicals -- 25.3.Free Radicals in Biological Systems -- 25.4.Protection from Free Radicals -- 25.4.1.Antioxidant Enzymes -- 25.4.2.Antioxidant Small Molecules -- 25.5.Benefits of Free Radicals -- 25.6.Free Radicals and Diseases -- 25.6.1.Aging -- 25.6.2.Cancer -- 25.6.3.Cataracts -- 25.6.4.Cardiovascular Disease -- 25.6.5.Brain -- 25.6.6.Reperfusion Injury -- 25.6.7.Nitric Oxide and Disease -- 25.7.Large Doses of Antioxidants -- References -- ch. 26 Toxicants Occurring Naturally in Foods and Additives -- 26.1.Toxicants in Food -- 26.1.1.Naturally Occurring Toxicants -- 26.1.2.Food Contaminants -- 26.1.3.Substances That Are Toxic under Special Conditions -- 26.1.4.Toxicants Produced during Cooking -- 26.1.5.Safety of Foods -- 26.2.Additives -- 26.2.1.Nitrites -- 26.2.2.Butylated Hydroxyanisole and Butylated Hydroxytoluene -- 26.2.3.Sulfites -- 26.2.4.Monosodium Glutamate -- 26.2.5.Diacetyl -- |
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Contents note continued: 26.2.6.Carmine and Cochineal -- 26.2.7.Intense Sweeteners -- 26.2.8.Fat Replacers -- References -- Case Bibliography -- ch. 27 Vegetarianism and Other Popular Nutritional Practices -- 27.1.Vegetarianism -- 27.1.1.Potential Risks -- 27.1.2.Potential Benefits -- 27.2.Mediterranean Diet -- 27.3.Kosher Diet -- 27.4.Zen Macrobiotic Diet -- 27.5.One-Emphasis Diets -- 27.6.Organically Grown Foods -- 27.6.1.Nutritional Superiority -- 27.6.2.Safety of the Food Supply -- 27.6.3.Taste -- 27.6.4.Cost -- 27.6.5.Standards for Organically Grown Products -- 27.7.Natural Foods -- 27.8.Health Foods -- 27.9.Megadoses of Vitamins and Nonvitamins -- 27.9.1.Megadoses of Vitamins -- 27.9.2.Nonvitamins -- 27.10.Hair Analysis -- References -- Case Bibliography -- ch. 28 Nutritional Aspects of Biotransformation -- 28.1.Detoxication Process -- 28.1.1.Phase I Reactions -- 28.1.2.Phase II Reactions -- 28.1.3.Miscellaneous Reactions -- 28.2.Factors Affecting Detoxication -- |
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Contents note continued: 28.2.1.Genetics -- 28.2.2.Age and Gender -- 28.2.3.Dietary Factors -- 28.2.4.Disease -- References -- ch. 29 Nutraceuticals -- 29.1.Introduction -- 29.2.Interest in Nutraceuticals -- 29.3.Fruits and Vegetables with Health-Promoting Properties -- 29.3.1.Foods Rich in Fiber -- 29.3.2.Soybeans -- 29.3.3.Cruciferous Vegetables -- 29.3.4.Tomatoes, Autumn Olive Berries -- 29.3.5.Yellow and Dark Green Vegetables -- 29.3.6.Grapes -- 29.3.7.Berries -- 29.3.8.Cherries -- 29.3.9.Citrus Fruits -- 29.3.10.Evening Primrose Oil and Olive Oil -- 29.3.11.Garlic and Related Vegetables -- 29.3.12.Nuts -- 29.3.13.Tea -- 29.3.14.Chocolate -- 29.3.15.Miscellaneous Foods and Their Active Components -- 29.4.Need for Additional Research -- 29.5.Seafood -- 29.6.Use of Biotechnology in the Food Industry -- 29.6.1.Controversy Related to Genetically Modified Foods -- 29.6.2.Genetically Altered Animals Get Closer to the Table -- 29.7.Dietary Modulation of Colonic Microorganisms -- |
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Contents note continued: 29.7.1.Preparation of Yogurt at Home -- References -- Case Bibliography -- ch. 30 Alternative Medicine: Dietary Supplements -- 30.1.History of Supplement Regulation in the United States -- 30.2.Safety and Efficacy of Supplements -- 30.3.German Commission E Report -- 30.4.Beneficial Effects -- 30.5.Supplements -- 30.5.1.Supplements for Weight Loss -- 30.5.2.Coenzyme Q10 -- 30.5.3.Dehydroepiandrosterone -- 30.5.4.Echinacea -- 30.5.5.Ginseng -- 30.5.6.Ginkgo -- 30.5.7.Glucosamine and Chondroitin Sulfate -- 30.5.8.Kava -- 30.5.9.Ma Huang -- 30.5.10.Melatonin -- 30.5.11.SAMe -- 30.6.Adverse Effects of Dietary Supplements -- 30.6.1.Herbal Ecstasy and Parkinson's Syndrome -- 30.6.2.Asian Herbal Medicines and Adverse Effects -- 30.6.3.Valerian and Withdrawal Symptoms -- 30.6.4.St. John's Wort and Adverse Reactions -- 30.6.5.Mu Tong and Nephropathy -- 30.6.6.Saw Palmetto and Liver Disease -- 30.6.7.Dong Quai and Hypertension -- |
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Contents note continued: 30.6.8.Kombucha Mushroom and Coagulation Disorder -- 30.6.9.Herb-Herb and Herb-Drug Interaction -- 30.6.10.Copper and Liver Toxicity -- 30.6.11.Creatine and Renal Function -- 30.6.12.Chromium Picolinate and Renal Failure -- 30.6.13.Tryptophan, 5-Hydroxytryptophan, and Eosinophilia-Myalgia Syndrome -- 30.7.Alternative Medicine and Cancer -- 30.8.Supplements and the Elderly---Is There a Need? -- 30.9.Why People Use Alternative Therapies -- 30.10.The Role of Physicians -- 30.11.Conclusion -- References -- Case Bibliography -- ch. 31 Gene-Nutrient Interaction---Molecular Genetics, Epigenetics, and Telomeres -- 31.1.Gene-Nutrient Interaction -- 31.1.1.Molecular Genetics -- 31.1.2.DNA Structure -- 31.1.3.Chromosomes -- 31.1.4.Genetic Code -- 31.1.5.Gene Structure and Function -- 31.1.6.Genetic Variations -- 31.1.7.Mitochondrial DNA and Inheritance -- 31.2.Effects of Nutrients on Gene Expression -- 31.3.Genetic Variation and Nutrition -- 31.4.Epigenetics -- |
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Contents note continued: 31.4.1.Effects of Environmental Factors on Gene Expression -- 31.4.2.Effect of Supplements during Pregnancy -- 31.4.3.Effect of Malnutrition during Pregnancy -- 31.4.4.Effect of Traffic Pollutants during Pregnancy -- 31.4.5.Effect of Environmental Chemicals during Pregnancy -- 31.4.6.Exposure to Environmental Chemicals and Obesity -- 31.4.7.Effect of Father's Exposure to High-Fat Diet on Female Offspring -- 31.5.Telomere -- 31.5.1.Structure and Function -- 31.5.2.Length -- 31.5.3.Telomere Length and Health -- 31.5.4.Factors That Accelerate Telomere Attrition -- 31.5.5.Factors That Slow Telomere Attrition -- 31.6.Longevity Based on Walking Speed -- Definitions -- References -- ch. 32 Personalized Nutrition and Personalized Medicine -- 32.1.Personalized Nutrition -- 32.1.1.Single Nucleotide Polymorphism -- 32.1.2.Nutrigenetics and Nutrigenomics -- 32.1.3.Personalized Dietary Recommendations -- 32.2.Pharmacogenetics -- 32.2.1.Warfarin -- 32.2.2.Codeine -- |
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Contents note continued: 32.2.3.Herceptin -- 32.3.Personalized Medicine -- 32.4.Genetic Testing Benefits and Concerns -- References |
| Summary |
"Dietary factors have been implicated in at least four of the ten leading causes of death in the U.S. (heart disease, cancer, diabetes, and stroke). Nevertheless, physicians frequently receive inadequate training in nutrition to properly counsel their patients. Introduction to Clinical Nutrition, Third edition discusses the physiologic and metabolic interrelationships of all nutrients and their roles in health maintenance and the prevention of various diseases.Since the publication of the second edition of this book, new discoveries have revolutionized the field of clinical nutrition. This is true especially with respect to gene-nutrient interaction, epigenetic pathways that contribute to the activation and inactivation of gene expression, the relationship of nutrients to telomere length and health, and personalized nutrition. Highlighting these advances, new and revised topics include: Fiber, antioxidants, nutraceuticals, alternative medicine, and epidemiology DNA, gene nutrient interaction, epigenetics, and telomeres Nutritional aspects of kidney disease, diabetes, and metabolic syndrome personalized nutrition and personalized medicine vegetarianism, the Mediterranean diet, and other popular dietary practices. Obesity and cholesterol. Designed as a textbook for students in conventional medicine, osteopathy, dentistry, dietetics, nursing, pharmacy, and public health, the book focuses on the critical biochemical and physiological aspects of nutrients. It includes clinical case studies to clarify topics at the end of most chapters and references to facilitate further study"--Provided by publisher |
| Notes |
Formerly CIP. Uk |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Nutrition disorders.
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Nutritionally induced diseases.
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Dietetics.
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Diet therapy.
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Nutrition.
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Nutritional Physiological Phenomena.
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| LC no. |
2011029707 |
| ISBN |
9781439818183 hardcover alkaline paper |
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1439818185 hardcover alkaline paper |
