Nutritional Sciences: From Fundamentals to Food

Cover......Page 1
Title Page......Page 7
Copyright......Page 8
Contents......Page 10
CHAPTER 1 The Science of Nutrition......Page 37
Everybody Has a Story: Choosing Nutrition as a Career Path......Page 38
Foods Contain Nutrients and Nonnutrients......Page 39
Organic Nutrients Are Different from Organic Foods......Page 40
Phytochemicals, Zoonutrients, and Functional Foods......Page 41
Carbohydrates Are Vital for Energy and Regulatory Roles......Page 42
Vitamins Regulate Reactions and Promote Growth and Development......Page 43
How Do Foods Provide Energy?......Page 44
Energy in Food Is Measured in Units Called Calories......Page 45
Step 2: A Hypothesis Makes Sense of an Observation......Page 47
Step 3: Data Are Collected to Test the Hypothesis......Page 49
Intervention Studies Test for Causality......Page 50
Are All Nutrition Claims Believable?......Page 53
Determine the Source of the Information......Page 54
Do Public Health Organizations Concur?......Page 55
Mortality and Morbidity Rates Measure Death and Illness Over Time......Page 56
Life Expectancy Has Increased Dramatically......Page 57
Chronic Diseases Are the Leading Causes of Death......Page 58
Understanding Nutrition Is More Important Than Ever......Page 60
Focus on Diet and Health: Industrialization, Population Growth, and the Nutrition Transition......Page 61
CHAPTER 2 Nutritional Assessment and Dietary Planning......Page 65
Everybody Has a Story: Nutrient Deficiencies—Primary or Secondary?......Page 66
Primary and Secondary Malnutrition Can Lead to Poor Nutritional Status......Page 67
Anthropometry: Body Measurements Provide Information Concerning Nutritional Status......Page 68
Laboratory Tests Are Important Biochemical Indicators of Nutritional Status......Page 69
Analysis of Your Diet Can Also Be Helpful......Page 70
Food Composition Tables and Dietary Analysis Software Are Important Tools......Page 71
Dietary Reference Intakes (DRIS) Provide Reference Standards......Page 72
DRI Values Depend on Many Factors......Page 74
Estimated Average Requirements (EARs) Reflect a Population’s Average Need......Page 75
Recommended Dietary Allowances (RDAs) Are Recommended Intake Goals for Individuals......Page 76
Tolerable Upper Intake Levels (ULs) Reflect Safe Maximal Intakes......Page 77
Energy Intake Can Also Be Evaluated......Page 78
How Can You Easily Assess and Plan Your Diet?......Page 80
Food Guidance Systems Have Been Part of Dietary Planning for Decades......Page 81
2010 Dietary Guidelines for Americans: Our Current Recommendations......Page 82
Balance Calories to Manage Weight......Page 83
Increase Certain Foods and Nutrients......Page 84
Build Healthy Eating Patterns......Page 85
Helping Americans Make Healthy Choices......Page 87
MyPlate Illustrates How to Put Recommendations into Practice......Page 88
Healthy People 2020 Outlines Our Nation’s Goals for Healthy Living......Page 90
Understanding Nutrition Facts Panels......Page 92
Focus on Food: What Makes a Food Kosher?......Page 94
Focus on Food: The Buy Fresh Buy Local Campaign......Page 96
Nutrient Content Claims, Structure/Function Claims, and Health Claims......Page 97
Step 2: Assess Your Nutritional Status......Page 98
Step 4: Compare Your Plan with Your Assessment: Did You Succeed?......Page 99
There Is No Time Like the Present......Page 100
CHAPTER 3 Chemical, Biological, and Physiological Aspects of Nutrition......Page 103
Everybody Has a Story: Living with Crohn’s Disease......Page 104
How Does Chemistry Apply to the Study of Nutrition?......Page 105
Atoms Are Fundamental Units of Matter That Make Up the World Around Us......Page 106
Chemical Bonds Enable Atoms to Form Millions of Different Molecules......Page 107
Complex Molecules Are Vital to Cell Function......Page 108
Acid–Base Chemistry Is Important to the Study of Nutrition......Page 109
Substances Cross Cell Membranes by Passive and Active Transport......Page 110
Cell Organelles Carry Out Specialized Functions Critical for Life......Page 112
Groups of Cells Make Up Tissues, Tissues Make Up Organs, and Organs Make Up Organ Systems......Page 113
The GI Tract Has Four Tissue Layers That Contribute to the Process of Digestion......Page 115
How Do Gastrointestinal Motility and Secretions Facilitate Digestion?......Page 118
Gastrointestinal (GI) Motility Mixes and Propels Food in the GI Tract......Page 119
Neural and Hormonal Signals Regulate Gastrointestinal Motility and Secretions......Page 120
Digestion Begins in the Mouth with Chewing and Mixing Food......Page 122
Functions of the Stomach Include Storage, Release of Gastric Secretions, and Mixing......Page 124
Focus on Clinical Applications: Peptic Ulcers and Gastroesophageal Reflux Disease......Page 129
The Small Intestine Is the Primary Site of Chemical Digestion and Nutrient Absorption......Page 130
The Cardiovascular System Circulates Nutrients, Oxygen, and Other Substances......Page 135
Focus on Clinical Applications: Celiac Disease......Page 136
The Kidneys Play an Important Role in Excreting Cellular Waste Products......Page 138
The Large Intestine Aids in the Elimination of Solid Waste Products......Page 140
Focus on Clinical Applications: Cranberry Juice and Urinary Tract Infections......Page 141
Microbial Action in the Large Intestine Breaks Down Undigested Food Residue......Page 142
The Large Intestine Stores and Eliminates Solid Waste Products from the Body......Page 143
Focus on Clinical Applications: Probiotic and Prebiotic Foods......Page 144
CHAPTER 4 Carbohydrates......Page 147
Everybody Has a Story: What It Takes to Stay in the Race......Page 148
Monosaccharides Are Single Sugar Molecules......Page 149
Focus on Diet and Health: Is High-Fructose Corn Syrup Contributing to the Obesity Epidemic?......Page 152
Disaccharides Consist of Two Monosaccharides......Page 153
Oligosaccharides Are Components of Cell Membranes......Page 155
Focus on Food: Are Nonsugar Sweeteners Beneficial to Health?......Page 156
Polysaccharides Differ in the Types and Arrangements of Sugar Molecules......Page 157
How Are Carbohydrates Digested, Absorbed, and Circulated in the Body?......Page 163
Disaccharides Are Digested in the Small Intestine......Page 164
Monosaccharides Are Readily Absorbed from the Small Intestine......Page 167
Monosaccharides Have Several Functions in the Body......Page 168
How Do Hormones Regulate Blood Glucose and Energy Storage?......Page 169
The Hormones Insulin and Glucagon Are Produced by the Pancreas......Page 170
Insulin Lowers Blood Glucose and Promotes Energy Storage......Page 171
Glucagon Helps Increase Blood Glucose......Page 173
Ketones Are the Body’s Alternative Energy Source......Page 175
Dietary Reference Intakes for Carbohydrates......Page 176
Dietary Guidelines and MyPlate Emphasize Whole Grains, Fruits, and Vegetables......Page 177
Food Matters: Working Toward the Goal: Focus on Reducing Added Sugars......Page 178
Diabetes Is Classified by Its Underlying Cause......Page 181
What Is Type 1 Diabetes?......Page 182
Metabolic Disturbances Result from Type 1 Diabetes......Page 183
Type 1 Diabetes Requires Insulin Injections or a Pump......Page 184
What Is Type 2 Diabetes?......Page 185
Genetic and Lifestyle Factors Increase the Risk of Developing Type 2 Diabetes......Page 186
Signs and Symptoms of Type 2 Diabetes Are Often Ignored......Page 187
Managing Type 2 Diabetes Can Help Prevent Long-Term Complications......Page 188
What Are Secondary Diabetes and Gestational Diabetes?......Page 189
Focus on the Process of Science: The Story of the Pima Indians......Page 190
Managing Diabetes Today Can Help Prevent Health Problems Tomorrow......Page 191
CHAPTER 5 Protein......Page 195
Everybody Has a Story: Living with Peanut Allergy......Page 196
Amino Acids Are Classified as Essential, Nonessential, or Conditionally Essential......Page 197
Complete and Incomplete Proteins......Page 199
How Are Proteins Made?......Page 200
Step 1: Cell Signaling Initiates Protein Synthesis......Page 201
Step 2: Transcription Transfers Genetic Information to mRNA......Page 202
Primary Structure Dictates a Protein’s Basic Identity......Page 203
Tertiary Structure Adds Complexity......Page 204
Focus on Clinical Applications: Sickle Cell Anemia......Page 205
Some Proteins Have Quaternary Structure and Prosthetic Groups......Page 206
Denaturing Agents Alter a Protein’s Shape and Function......Page 207
Genetic Alterations: Mutations and Polymorphisms......Page 208
The Human Genome Project Has Opened the Door to Nutrigenomics......Page 209
Protein Digestion Begins in the Stomach......Page 210
Protein Digestion Continues in the Small Intestine......Page 211
Amino Acids Are Absorbed in the Small Intestine and Circulated in the Blood......Page 212
What Are the Major Functions of Proteins and Amino Acids in the Body?......Page 213
Proteins Provide Structure......Page 214
Some Proteins Provide a Transport Service......Page 215
Fluid Balance Is Regulated in Part by Proteins......Page 216
Proteins Are Sources of Glucose and Energy (ATP)......Page 217
Protein Turnover Helps Maintain an Adequate Supply of Amino Acids......Page 219
What Is Nitrogen Balance?......Page 220
Dietary Reference Intakes (DRIs) for Amino Acids......Page 221
Dietary Reference Intakes (DRIs) for Proteins......Page 222
Additional Recommendations for Protein Intake......Page 223
Focus on Sports Nutrition: Do Protein and Amino Acid Supplements Enhance Athletic Performance?......Page 224
There are Several Forms of Vegetarianism......Page 225
Vegetarian Diets Sometimes Require Thoughtful Choices......Page 226
Protein Deficiency Is Most Common in Early Life......Page 227
High Red Meat Consumption May Be Related to Increased Risk for Cancer......Page 228
Different Strains of a Microorganism Are Called Serotypes......Page 233
Some Organisms Make Toxins Before We Eat Them......Page 235
Some Organisms Make Enteric (Intestinal) Toxins After We Eat Them......Page 236
Some Organisms Invade Intestinal Cells......Page 237
Protozoa and Worms Are Types of Parasites......Page 238
Prions Are Inert, Nonliving Proteins That May Be Infectious......Page 239
Some Pesticides, Herbicides, Antibiotics, and Hormones Are Dangerous......Page 240
New Food Safety Concerns Are Always Emerging......Page 241
Proper Food Production, Preservation, and Packaging Can Prevent Illness......Page 242
What Steps Can You Take to Reduce Foodborne Illness?......Page 244
The FightBAC![sup(®)] Campaign Provides Basic Food Safety Advice......Page 245
Avoid or Carefully Wash Fresh Fruit and Vegetables......Page 246
What Are Some Emerging Issues of Food Biosecurity?......Page 247
CHAPTER 6 Lipids......Page 251
Everybody Has a Story: Gallbladder Surgery—When Things Do Not Go Smoothly......Page 252
Fatty Acids Are the Most Common Type of Lipid......Page 253
Fatty Acids Are Named for Their Structures......Page 257
Focus on Diet and Health: Trans Fat–Free Zones......Page 258
There Are Two Essential Fatty Acids: Linoleic Acid and Linolenic Acid......Page 259
Dietary Sources of Different Types of Fatty Acids......Page 261
Focus on Life Cycle Nutrition: Optimal Lipid Nutrition during Infancy......Page 262
Triglycerides Play Many Roles in the Body......Page 263
Phospholipids Are Considered “Amphipathic”......Page 265
Phospholipids Are Critical for Cell Membranes and Lipid Transport......Page 266
Sterols and Sterol Esters Are Lipids with Ring Structures......Page 267
Digestion of Triglycerides Requires Bile and Lipases......Page 270
Focus on Clinical Applications: Gallbladder Disease and Gallstones......Page 273
How Are Dietary Lipids Absorbed and Circulated in the Body?......Page 274
Dietary Lipids Are Circulated Away from the Small Intestine in Two Ways......Page 275
Lipoproteins Contain Lipids in Their Cores......Page 277
Dietary Lipids May Be Related to Risk of Cardiovascular Disease......Page 280
Focus on Food: The Skinny on Fat Substitutes......Page 281
Pay Special Attention to the Long-Chain Omega-3 Fatty Acids......Page 282
Dietary Guidelines and Institute of Medicine Recommend Limiting Saturated Fatty Acids......Page 283
Guidelines Set for Total Lipid Consumption......Page 284
Atherosclerosis Can Lead to Cardiovascular Disease......Page 288
Heart Disease Is a Type of Cardiovascular Disease......Page 290
What Are the Risk Factors for Cardiovascular Disease?......Page 291
Modifiable Risk Factors......Page 292
Controlling Blood Lipid Levels with Diet......Page 294
Other Dietary Factors and Patterns Are Associated with Lower Risk......Page 295
Be Mindful of Energy Intake and Macronutrient Balance......Page 297
Vitamins and Minerals Also Matter......Page 298
CHAPTER 7 Energy Metabolism......Page 303
Everybody Has a Story: The Importance of Newborn Screening......Page 304
Metabolic Pathways Consist of Linked Chemical Reactions......Page 305
Metabolic Pathways Can Be Catabolic or Anabolic......Page 306
Chemical Reactions Require Enzymes......Page 307
What Is the Role of ATP in Energy Metabolism?......Page 310
ATP Is Synthesized by Substrate Phosphorylation and by Oxidative Phosphorylation......Page 311
How Do Catabolic Pathways Release Stored Energy?......Page 313
Catabolic Pathways Metabolize Glucose for Energy......Page 315
Catabolic Pathways Can Metabolize Protein for Energy......Page 318
Triglycerides Are an Important Source of Energy......Page 320
How Do Anabolic Pathways Contribute to Energy Metabolism?......Page 323
Lipogenesis Forms Fatty Acids and Triglycerides......Page 324
Gluconeogenesis Forms Glucose from Noncarbohydrate Sources......Page 325
Ketogenesis Plays an Important Role during Times of Limited Glucose Availability......Page 326
Focus on Diet and Health: Can Ketogenic Diets Help Control Epilepsy?......Page 327
Cells Rely on Stored Energy during the Postabsorptive State......Page 328
Energy Stores Decline during the Fasting State......Page 330
Focus on Diet and Health: Chronic Caloric Restriction and Longevity......Page 331
Versatile Solutions Help the Body Meet Its Energy Needs......Page 332
Focus on the Process of Science: Keys Starvation Experiment......Page 333
Alcohol Is Produced by Fermentation......Page 335
Alcohol Affects the Central Nervous System......Page 337
The Alcohol Dehydrogenase (ADH) Pathway Metabolizes the Majority of Alcohol......Page 338
The Microsomal Ethanol-Oxidizing System (MEOS) Can Also Metabolize Alcohol......Page 340
Alcohol Metabolism Can Damage the Liver......Page 341
Moderate Alcohol Consumption Is Related to Lower Risk of Cardiovascular Disease......Page 342
Long-Term Alcohol Abuse Can Lead to Liver Disease......Page 344
Long-Term Alcohol Abuse Increases Cancer Risk......Page 345
How Does Alcohol Abuse Contribute to Individual and Societal Problems?......Page 347
Alcohol Use on College Campuses......Page 348
Recommendations for Responsible Alcohol Use......Page 349
CHAPTER 8 Energy Balance and Body Weight Regulation......Page 355
Everybody Has a Story: The Decision to Have Gastric Bypass Surgery......Page 356
Energy Balance Affects Body Weight......Page 357
Hunger and Satiety Are Physiological Influences on Energy Intake......Page 359
Focus on Clinical Applications: Bariatric Surgery......Page 361
Appetite Also Affects Energy Intake......Page 363
Focus on Food: Food Cravings and Food Aversions......Page 364
Basal Metabolism Accounts for Most of TEE......Page 365
Physical Activity Is the Second-Largest Component of TEE......Page 367
Stable Isotopes Can Be Used to Estimate TEE......Page 368
Being Overweight Means Having Excess Weight; Being Obese Means Having Excess Fat......Page 369
Tables Are a Guide to Assessing Body Weight......Page 370
Clinicians Use Several Techniques to Assess Body Composition......Page 371
Body Fat Distribution Affects Health......Page 374
How Does Lifestyle Contribute to Obesity?......Page 375
Eating Habits Can Contribute to Obesity......Page 376
Sedentary Lifestyles Contribute to Weight Gain......Page 378
Discovery of the “Obesity Genes” Provides First Genetic Model of Obesity......Page 379
How Does the Body Regulate Energy Balance and Body Weight?......Page 380
Adjusting Energy Intake and Energy Expenditure Maintains Energy Balance......Page 381
Leptin Communicates the Body’s Energy Reserve to the Brain......Page 382
Adiponectin May Provide a Link between Obesity and Weight-Related Diseases......Page 383
Healthy Food Choices Promote Overall Health......Page 384
Food Matters: Working Toward the Goal: Maintaining a Healthy Body Weight by Balancing Caloric Intake with Energy Expenditure......Page 386
Does Macronutrient Distribution Matter?......Page 387
Focus on Food: Eating More and Weighing Less......Page 388
High-Carbohydrate, Low-Fat Weight Loss Diets......Page 389
Low-Carbohydrate Weight-Loss Diets......Page 390
How Do Eating Disorders Differ from Disordered Eating?......Page 399
People with Anorexia Nervosa Pursue Excessive Thinness......Page 400
People with Bulimia Nervosa Binge and Purge......Page 403
Most Eating Disorders Are Classified as “Not Otherwise Specified”......Page 405
Some Food-Related Disturbances Involve Nocturnal Eating......Page 406
Food Neophobia: Avoidance of Trying New Foods......Page 407
Sociocultural Factors......Page 408
Family Dynamics......Page 410
Are Athletes at Increased Risk for Eating Disorders?......Page 411
The Female Athlete Triad......Page 412
Prevention Programs Must Promote a Healthy Body Image......Page 413
Treatment Strategies Must Focus on Psychological Issues......Page 414
CHAPTER 9 Physical Activity and Health......Page 419
Everybody Has a Story: Turning a Spark into an Inferno......Page 420
Physical Activity Improves Health and Physical Fitness......Page 421
Five Components of Physical Fitness......Page 423
Getting “FITT” Involves Frequency, Intensity, Type, and Time......Page 425
How Does Physical Activity Impact Energy Metabolism?......Page 428
ATP Can Be Generated by Aerobic and Anaerobic Pathways......Page 429
Focus on Sports Nutrition: Do Creatine Supplements Enhance Athletic Performance?......Page 432
Both Strength and Endurance Training Improve Athletic Performance......Page 435
Some Athletes Use “Performance-Enhancing” Aids......Page 436
Energy Requirements to Support Physical Activity......Page 439
Recommendations for Macronutrient Intake Are Similar for Physically Active and Sedentary Individuals......Page 440
Focus on Sports Nutrition: Carbohydrate Loading and Athletic Performance......Page 441
An Adequate Diet Is Likely to Satisfy Micronutrient Requirements......Page 442
Exercise Increases the Need for Fluid and Electrolytes......Page 443
Nutrition Plays an Important Role in Post-Exercise Recovery......Page 445
CHAPTER 10 Water-Soluble Vitamins......Page 451
Everybody Has a Story: “I’m Sorry, But Your Baby Has a Neural Tube Defect”......Page 452
Some Vitamins Have Several Names......Page 453
Water-Soluble Vitamins Can Be Destroyed by Cooking and Improper Storage......Page 456
Whole Grains, Pork, and Fish Are Rich in Thiamin......Page 458
Food Matters: Working Toward the Goal: Consuming Whole-Grain Foods to Optimize Your Intake of Water-Soluble Vitamins......Page 459
Thiamin Is Critical for ATP Production......Page 460
Recommended Intakes of Thiamin......Page 461
Meats and Dairy Products Are Rich Sources of Riboflavin......Page 462
Recommended Intakes of Riboflavin......Page 463
Meat and Mushrooms Are Good Sources of Niacin......Page 464
Recommended Intakes of Niacin......Page 466
Pantothenic Acid Is Found in Most Plant and Animal Foods......Page 467
Vitamin B[sub(6)] Is Needed for Making Nonessential Amino Acids......Page 468
Vitamin B[sub(6)] Deficiency Causes Microcytic Hypochromic Anemia......Page 469
Biotin (Vitamin B[sub(7)])—Coenzyme for Carboxylation Reactions......Page 470
Nuts, Mushrooms, and Eggs Are Rich in Biotin......Page 471
Green Leafy Vegetables Are Rich Sources of Folate......Page 472
Folate Facilitates Single-Carbon Transfers......Page 473
Vitamin B[sub(12)] (Cobalamin)—Vitamin Made Only by Microorganisms......Page 476
Microorganisms Produce Vitamin B[sub(12)]......Page 477
Vitamin B[sub(12) Deficiency Causes Pernicious Anemia......Page 478
Vitamin C Is a Potent Antioxidant......Page 479
Vitamin C Deficiency Causes Scurvy......Page 482
Eggs Are Rich Sources of Dietary Choline......Page 483
Carnitine Carries Fatty Acids across Membranes......Page 484
Summary of the Water-Soluble Vitamins and Use of Supplements......Page 485
Dietary Supplements Can Contain Many Substances......Page 486
CHAPTER 11 Fat-Soluble Vitamins......Page 493
Everybody Has a Story: Living Successfully with Factor V Leiden Thrombophilia......Page 494
Each Fat-Soluble Vitamin Has Several Names......Page 495
Vitamin A and the Carotenoids—Needed for Eyesight and Much More......Page 496
Vitamin A and Provitamin A Carotenoids Are Found in Diverse Plant and Animal Foods......Page 497
Absorption of Vitamin A and the Carotenoids Requires Adequate Lipids......Page 498
Vitamin A Is Critical for Vision, Growth, and Reproduction......Page 499
Nonprovitamin A Carotenoids Are Potent Antioxidants......Page 501
Vitamin A Deficiency Causes Vitamin A Deficiency Disorder (VADD)......Page 502
Recommended Intakes for Vitamin A and the Carotenoids......Page 503
Focus on Diet and Health: Vitamin A and International Child Health......Page 504
Vitamin D Is Found Naturally in Only a Few Foods......Page 505
Vitamin D Is Also Made in the Skin......Page 506
Vitamin D Regulates Calcium Homeostasis, Gene Expression, and Cell Differentiation......Page 507
Vitamin D Deficiency May Be Relatively Common......Page 509
Focus on Diet and Health: Vitamin D—Needed for More Than Just Healthy Bones......Page 510
Vitamin E Is Abundant in Oils, Nuts, and Seeds......Page 511
Vitamin E Is a Potent Antioxidant......Page 512
Vitamin K—Critical for Coagulation......Page 514
Vitamin K Involved in Blood Clotting Cascade......Page 515
Vitamin K Deficiency Can Cause Severe Bleeding......Page 516
Fat-Soluble Vitamins: Summary and Overall Recommendations......Page 517
Food Matters: Working Toward the Goal: Increasing Fat-Soluble Vitamin Intake via Fruits and Vegetables......Page 518
How Does Cancer Develop?......Page 523
Cancer Develops in a Multistep Manner......Page 524
Routine Cancer Screening Is Recommended......Page 525
What Other Factors Are Related to Risk of Cancer?......Page 526
Biological Factors Are Related to Cancer Risk......Page 527
Lifestyle and Environmental Factors Impact Cancer Risk......Page 528
Can Optimal Nutrition Help Prevent Cancer?......Page 529
Recommendation #1: Maintain a Healthy Body Weight......Page 530
Recommendation #4: Eat Mostly Foods of Plant Origin......Page 531
Recommendation #7: Limit Salt and Avoid Moldy Grains and Legumes......Page 533
Diet and Cancer: What Is in the Future?......Page 534
CHAPTER 12 The Major Minerals and Water......Page 539
Everybody Has a Story: JoAnn’s Challenge with Bone Health......Page 540
Common Characteristics of Major Minerals......Page 541
Dietary and Supplemental Sources of Calcium......Page 543
Calcium Homeostasis Is Complex......Page 544
Calcium Is Needed for More than Bones and Teeth......Page 546
Calcium and Bone Health......Page 547
Recommended Intakes for Calcium......Page 548
Phosphorus Is Abundant in Protein-Rich Foods......Page 549
Phosphorus Deficiency Is Rare; Toxicity Causes Mineralization of Soft Tissues......Page 550
Blood Levels of Magnesium Are Regulated by the Small Intestine and Kidneys......Page 551
Sodium and Chloride—Regulators of Fluid Balance......Page 552
Sodium and Chloride Contents of Foods Are Readily Available......Page 553
Sodium and Chloride Are Electrolytes......Page 554
Sodium and Chloride Deficiencies Can Occur during Illness and Physical Exertion......Page 555
Recommended Intakes for Sodium and Chloride......Page 556
Potassium Is Found in a Variety of Fruits, Vegetables, Dairy Products, and Meat......Page 557
Potassium Deficiency and Toxicity......Page 558
Distribution of Water in the Body......Page 559
Fluid (Water) Balance Is Shifted by Movement of Electrolytes......Page 560
Water Is Essential for Life......Page 561
Water Insufficiency Causes Dehydration......Page 562
Focus on Clinical Applications: Electrolytes, Fluid Balance, and Cystic Fibrosis......Page 563
Recommendations for Water Intake......Page 565
How Are the Functions and Food Sources of the Major Minerals Related?......Page 566
Focus on Diet and Health: Coffee, Caffeine, and Health......Page 567
Bone Tissue Is Complex and Living......Page 574
Bones Are Made of Osteoblasts and Osteoclasts......Page 575
What Causes Osteoporosis?......Page 576
There Are Two Types of Osteoporosis......Page 577
Biological and Lifestyle Factors Increase Risk for Osteoporosis......Page 578
Osteoporosis Can Be Treated with Medications......Page 580
Optimal Nutrition Is Critical for Bone Health......Page 581
CHAPTER 13 The Trace Minerals......Page 587
Everybody Has a Story: Living Life As an “Iron Man”......Page 588
Trace Minerals Act as Cofactors and Prosthetic Groups and Provide Structure......Page 589
Iron Is in Both Plant- and Animal-Derived Foods......Page 590
Many Factors Influence Iron Bioavailability......Page 591
Iron Absorption Is Tightly Regulated......Page 592
Iron Is a Component of Heme and Nonheme Proteins......Page 594
Iron Deficiency Causes Anemia and Much More......Page 596
Recommended Intakes for Iron......Page 598
Excess Copper Is Eliminated in Bile......Page 599
Copper Deficiency and Toxicity Are Rare......Page 600
Marine Foods Supply Iodine Naturally......Page 601
Goitrogens Inhibit Iodine Utilization......Page 602
Iodine Deficiency Causes Cretinism and Goiter......Page 603
Nuts, Seafood, and Meats Are Rich in Selenium......Page 604
Selenium Is an Important Antioxidant......Page 605
Chromium May Be Involved in Glucose Homeostasis......Page 606
Plant Foods Are the Best Sources of Manganese......Page 607
Zinc—Involved in RNA Synthesis and Gene Expression......Page 608
Zinc Absorption Is Regulated Similarly to Iron......Page 609
Fluoride—Nonessential Mineral That Strengthens Bones and Teeth......Page 610
Are There Other Important Trace Minerals?......Page 611
Integration of Functions and Food Sources......Page 612
CHAPTER 14 Life Cycle Nutrition......Page 617
Everybody Has a Story: Backyard Harvest......Page 618
Growth and Development Take Place at Various Times during the Life Cycle......Page 619
Nutrient Requirements Can Change for Each Stage of the Life Cycle......Page 620
Prenatal Development Is Divided into Embryonic and Fetal Periods......Page 621
Gestational Age Is Important to Assess......Page 624
What Are the Recommendations for a Healthy Pregnancy?......Page 626
Focus on the Process of Science: Developmental Origins of Health and Disease......Page 627
Maternal Nutrient and Energy Requirements Change during Pregnancy......Page 628
Staying Healthy during Pregnancy......Page 632
Pregnancy-Related Health Concerns......Page 633
Lactation Is the Process of Milk Production......Page 635
Milk Production Is a Matter of Supply and Demand......Page 636
Human Milk Is Beneficial for Babies......Page 637
Lactation Influences Maternal Energy and Nutrient Requirements......Page 638
Breastfeeding Is Beneficial for Mothers......Page 639
Infant Growth Is Assessed Using Growth Charts......Page 640
Developmental Stages Provide the Basis for Recommended Infant Feeding Practices......Page 642
Nutrient Supplementation Recommendations Are Based on Whether the Infant Is Breastfed or Formula Fed......Page 643
Complementary Foods Can Be Introduced between 4 and 6 Months of Age......Page 645
What Are the Nutritional Needs of Toddlers and Young Children?......Page 646
Feeding Behaviors in Children......Page 647
Focus on Diet and Health: Overweight Children: A Growing Concern......Page 649
Recommended Energy and Nutrient Intakes for Toddlers and Young Children......Page 651
How Do Nutritional Requirements Change during Adolescence?......Page 652
Growth and Development during Adolescence......Page 653
Nutritional Concerns and Recommendations during Adolescence......Page 654
Adulthood Is Characterized by Physical Maturity......Page 655
There Are Many Theories as to Why We Age......Page 656
Nutritional Issues of Adults......Page 657
Focus on Clinical Applications: Dietary Options for Perimenopausal and Menopausal Women......Page 660
Assessing Nutritional Risk in Older Adults......Page 662
What Is Food Security?......Page 668
Poverty Is the Underlying Factor Associated with Food Insecurity......Page 669
What Are the Consequences of Food Insecurity?......Page 670
Many Organizations Provide Food-Based Assistance in the United States......Page 671
Many Factors Contribute to Global Food Insecurity......Page 673
Global Food Insecurity Results in Malnutrition......Page 674
International Organizations Provide Food-Based Assistance to the Global Community......Page 676
Alleviating Food Insecurity and Malnutrition......Page 677
Taking Action Against Hunger Can Make a Difference......Page 678
APPENDIXES......Page 683
A: Aids to Calculation......Page 684
B: Estimated Energy Requirement (EER) Calculations and Physical Activity Values (PA)......Page 686
C: Summary of the 2010 Dietary Guidelines for Americans......Page 688
D: The Exchange System......Page 689
E: Answers to Study Card Review Questions......Page 704
Glossary......Page 711
Index......Page 727