Nutrition A Health Promotion Approach (Hodder Arnold Publication) - 3rd edition

Book title......Page 4
Contents......Page 8
Preface......Page 12
PART 1 CONCEPTS AND PRINCIPLES......Page 14
Identification of the essential nutrients......Page 16
Adequacy: the traditional priority in nutrition......Page 18
The new priority: diet as a means to health promotion or disease prevention......Page 20
Is intervention to induce dietary change justified?......Page 29
Effecting dietary change......Page 35
Concluding remarks......Page 41
Introduction and aims of the chapter......Page 42
The biological model of food......Page 43
Dietary and cultural prejudice......Page 44
Food classification systems......Page 45
Non-nutritional uses of food......Page 49
The hierarchy of human needs......Page 51
A model of food selection: the hierarchy of availabilities model......Page 52
Physical availability......Page 54
Economic availability......Page 55
Cultural availability......Page 67
‘Gatekeeper’ limitations on availability......Page 73
Nutritional assessment and surveillance......Page 76
Methods used to establish links between diet and disease......Page 110
The range of ‘expert reports’ and their consistency......Page 136
Variations in the presentation of guidelines and recommendations......Page 138
‘Food’ recommendations......Page 140
Recommendations for fats, carbohydrates, protein and salt......Page 141
Alcohol......Page 143
How do current UK diets compare with ‘ideal’ intakes?......Page 146
Willingness to change......Page 147
Some barriers to dietary change......Page 149
Aids to food selection......Page 150
Concluding remarks......Page 154
Overview of metabolism......Page 156
Metabolism of glucose and the monosaccharides......Page 158
Metabolism of fatty acids and glycerol......Page 160
The pentose phosphate pathway......Page 161
An overview of macronutrient handling in the gut......Page 162
PART 2 ENERGY, ENERGY BALANCE AND OBESITY......Page 164
How are energy requirements estimated?......Page 166
Variation in average energy requirements: general trends......Page 169
Sources of dietary energy by nutrient......Page 170
Energy density......Page 172
The sources of dietary energy by food groups......Page 175
Starvation......Page 176
Eating disorders......Page 180
Cancer cachexia......Page 183
Concept of energy balance......Page 186
Is there physiological regulation of energy balance?......Page 187
Is energy expenditure regulated?......Page 188
Control of energy intake......Page 191
Prevalence of obesity......Page 200
Consequences of obesity......Page 207
Causes of obesity......Page 214
Prevention and treatment of obesity in populations......Page 223
Obesity treatment in individuals......Page 226
More ‘aggressive’ treatments for obesity......Page 230
PART 3 THE NUTRIENTS......Page 236
Introduction......Page 238
Nature and classification of carbohydrates......Page 239
Dietary sources of carbohydrate......Page 240
Sugars......Page 241
Artificial sweeteners......Page 243
Diet and dental health......Page 245
Starches......Page 248
Non-starch polysaccharide......Page 250
Resistant starch......Page 253
Does dietary fibre/non-starch polysaccharide protect against bowel cancer and heart disease?......Page 254
Possible mechanisms by which diet may influence the risk of bowel cancer and heart disease......Page 258
Traditional scientific aspects of protein nutrition......Page 260
Significance of protein in human nutrition......Page 268
Concluding remarks......Page 274
Nature of dietary fat......Page 276
Types of fatty acids......Page 277
Sources of fat in the diet......Page 282
Roles of fat in the diet......Page 285
Blood lipoproteins......Page 291
Digestion, absorption and transport of dietary lipids......Page 292
Transport of endogenously produced lipids......Page 293
The diet–heart hypothesis......Page 295
Current ‘health images’ of different dietary fats......Page 297
Review of the evidence for the diet–heart hypothesis......Page 302
Fish oils......Page 308
Other natural oils used as supplements......Page 312
Scope of this chapter......Page 314
Overview of dietary supplements......Page 315
General micronutrient adequacy of British adults......Page 316
Antioxidants and the oxidant theory of disease......Page 321
Do high antioxidant intakes prevent heart disease, cancer and other chronic diseases?......Page 326
Use of substances other than essential nutrients as dietary supplements......Page 331
Some general concepts and principles......Page 342
The individual vitamins......Page 345
Introduction......Page 370
Chromium......Page 371
Copper......Page 372
Magnesium......Page 373
Molybdenum......Page 374
Potassium......Page 375
Selenium......Page 376
Zinc......Page 377
Iodine and iodine deficiency diseases......Page 378
Iron and iron deficiency anaemia......Page 381
Calcium, diet and osteoporosis......Page 386
Calcium and bone health......Page 389
Salt and hypertension......Page 396
PART 4 VARIATION IN NUTRITIONAL REQUIREMENTS AND PRIORITIES......Page 408
Introduction......Page 410
Nutritional aspects of pregnancy......Page 412
Lactation......Page 424
Infancy......Page 425
Childhood and adolescence......Page 435
The elderly......Page 439
Diet as a complete therapy......Page 452
Diet as a specific component of therapy......Page 456
Malnutrition in hospital patients......Page 462
Vegetarianism......Page 472
Racial minorities......Page 478
Nutrition and physical activity......Page 483
PART 5 THE SAFETY AND QUALITY OF FOOD......Page 494
Consumer protection......Page 496
Food poisoning and the microbiological safety of food......Page 502
Bovine spongiform encephalopathy......Page 515
Food processing......Page 521
Chemical safety of food......Page 525
Functional foods......Page 533
A......Page 542
C......Page 543
E......Page 545
F......Page 546
G......Page 547
I......Page 548
L......Page 549
N......Page 550
P......Page 551
R......Page 552
T......Page 553
W......Page 554
X......Page 555
References......Page 556
A......Page 578
B......Page 580
C......Page 581
D......Page 585
E......Page 586
F......Page 588
H......Page 590
I......Page 592
L......Page 593
M......Page 594
N......Page 596
O......Page 597
P......Page 598
R......Page 600
S......Page 601
T......Page 604
V......Page 605
W......Page 606
Z......Page 607