Nutrition at a Glance

Content: Acknowledgements viii     How to use your textbook ix     About the companion website xi     Part I Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol 1     1 Introduction to the nutrients 2     2 The relationship between diet, health and disease 4     3 Energy intake: Food sources 6     4 Energy: Control of food intake 8     5 Energy: Measurement of requirements 10     6 Energy requirements: Components of energy expenditure 12     7 Carbohydrates: Simple and complex carbohydrates 14     8 Carbohydrates: Digestion and utilisation in the body 16     9 Fats: Types of fatty acids 18     10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) 20     11 Fats: Digestion and utilisation in the body 22     12 Proteins: Chemistry and digestion 24     13 Proteins: Functions and utilisation in the body 26     14 Proteins: Needs, sources, protein quality and complementation 28     15 Dietary supplements 30     16 Micronutrients: Fat   soluble vitamins 32     17 Micronutrients: Water   soluble vitamins 34     18 Micronutrients: Major minerals 36     19 Micronutrients: Trace elements 38     20 Micronutrients: Role in metabolism 40     21 Micronutrients and circulatory system I 42     22 Micronutrients and circulatory system II 44     23 Micronutrients: Protective and defence roles I 46     24 Micronutrients: Protective and defence roles II 48     25 Micronutrients: Structural role in bone I 50     26 Micronutrients: Structural role in bone II 52     27 Alcohol 54     28 Fetal alcohol spectrum disorder 56     29 Fluids in the diet 58     Part II Nutritional epidemiology including assessments, consequences and food choices 61     30 Introduction to nutrition epidemiology: Study designs I 62     31 Introduction to nutrition epidemiology: Study designs II 64     32 Research ethics 66     33 Nutritional assessment methods: Anthropometric assessment 68     34 Nutritional assessment methods: Dietary assessment I 70     35 Nutritional assessment methods: Dietary assessment II 72     36 Inadequate nutritional intakes: Causes 74     37 Inadequate nutritional intakes: Consequences 76     38 Definitions of an adequate diet 78     39 Creating an adequate diet 80     40 Optimising nutrition 82     41 Excessive or unbalanced nutritional intakes 84     42 Food choice: Individual, social and cultural factors 86     43 Food choice: The food environment 88     44 Nutrition in ethnic minority groups and potential impact of religion on diet 90     Part III Nutrition throughout the life cycle 93     45 Nutrition in pregnancy and lactation 94     46 Nutrition in infants, toddlers and preschool children 96     47 Nutrition in school   age children and adolescents 98     48 Nutritional challenges in infants, children and adolescents 100     49 Nutrition and early origins of adult disease 102     50 Nutrition in older adults 104     Part IV The role of nutrition in key organs/systems 107     51 Nutrition and the gastrointestinal tract I 108     52 Nutrition and the gastrointestinal tract II 110     53 Nutrition and the brain I 112     54 Nutrition and the brain II 114     55 Nutrition and the eye 116     Part V Nutrition   related diseases 119     56 Overweight and obesity: Aetiological factors 120     57 Overweight and obesity: Consequences for health and chronic disease 122     58 Overweight and obesity: Insulin resistance and metabolic syndrome 124     59 Overweight and obesity: Prevention and management 126     60 Overweight and obesity: Popular slimming diets 128     61 Underweight and negative energy balance 130     62 Nutrition and cancer I 132     63 Nutrition and cancer II 134     64 Diet and cardiovascular disease: Aetiology 136     65 Diet and cardiovascular disease: Prevention 138     66 Adverse reactions to food and inborn errors of metabolism 140     Part VI Public health and sports nutrition 143     67 Nutritional genomics 144     68 Nutrition transition 146     69 Promoting nutritional health: A public health perspective I 148     70 Promoting nutritional health: A public health perspective II 150     71 Promoting nutritional health: The role of the dietitian 152     72 Nutrition and sport I 154     73 Nutrition and sport II 156     Part VII Foods, phytochemicals including functional and genetically modified foods 159     74 Functional foods 160     75 Phytochemicals 162     76 Genetically modified foods 164     77 Food safety 166     Appendices 168     Appendix A1 Structures of the fat   soluble vitamins A, D, E and K 168     Appendix A2 Structures of the water   soluble vitamins: Thiamin, riboflavin, niacin, vitamin B 6 , biotin, pantothenic acid, folic acid,     vitamin B 12 and vitamin C 170     Appendix A3 Structures of the major classes of phytochemicals 172     Bibliography 174     Index 177