Understanding nutrition

IFC
Prelims
	Title Page
	Imprint Page
	Contents in brief
	Contents
	Guide to the text
	Guide to the online resources
	Preface
	About the authors
	Acknowledgements
Chapter 1: An overview of nutrition
	1.1 Food choices
	1.2 The nutrients
	1.3 The science of nutrition
	1.4 Nutrient Reference Values
	1.5 Nutrition assessment
	1.6 Diet and health
	Chapter activities
	Highlight1: 1.7 Nutrition information and misinformation – on the Net and in the news
Chapter 2: Planning a healthy diet
	2.1 Principles and guidelines
	2.2 Diet-planning guides
	2.3 Food labels
	Chapter activities
	Highlight 2: Vegetarian diets
Chaper 3: Digestion, absorption and transport
	3.1 Digestion
	3.2 Absorption
	3.3 The circulatory systems
	3.4 The health and regulation of the GI tract
	Chapter activities
	Highlight3: 3.5 Common digestive problems
Chapter 4: The carbohydrates: sugars, starches and dietary fibre
	4.1 The chemist’s view of carbohydrates
	4.2 The simple carbohydrates
	4.3 The complex carbohydrates
	4.4 Digestion and absorption of carbohydrates
	4.5 Glucose in the body
	4.6 Health effects and recommended intakes of sugars
	4.7 Alternative sweeteners
	4.8 Health effects and recommended intakes of starch and dietary fibre
	Chapter activities
	Highlight4: 4.9 Carbs, kilojoules and controversies
Chapter 5: The lipids: triglycerides, phospholipids and sterols
	5.1 The chemist’s view of fatty acids and triglycerides
	5.2 The chemist’s view of phospholipids and sterols
	5.3 Digestion, absorption and transport of lipids
	5.4 Lipids in the body
	5.5 Health effects and recommended intakes of saturated fats, trans fats and cholesterol
	5.6 Health effects and recommended intakes of mono-unsaturated and polyunsaturated fats
	5.7 From guidelines to groceries
	Chapter activities
	Highlight: High-fat foods – friend or foe?
Chapter 6: Protein: amino acids
	6.1 The chemist’s view of proteins
	6.2 Digestion and absorption of protein
	6.3 Proteins in the body
	6.4 Protein in foods
	6.5 Health effects and recommended intakes of protein
	Chapter activities
	Highlight 6: 6.6 Nutritional genomics
Chapter 7: Metabolism: transformations and interactions
	7.1 Chemical reactions in the body
	7.2 Breaking down nutrients for energy
	7.3 Energy balance
	Chapter activities
	Highlight: 7.4 Alcohol in the body
Chapter 8: Energy balance and body composition
	8.1 Energy balance
	8.2 Energy in: the kilojoules foods provide
	8.3 Energy out: the kilojoules the body expends
	8.4 Body weight, body composition and health
	8.5 Health risks associated with body weight and body fat
	Chapter activities
	Highlight8: 8.6 Eating disorders
Chapter 9: Weight management: overweight, obesity and underweight
	9.1 Overweight and obesity
	9.2 Causes of overweight and obesity
	9.3 Problems of overweight and obesity
	9.4 Aggressive treatments for obesity
	9.5 Weight-loss strategies
	9.6 Underweight
	Chapter activities
	Highlight 9: 9.7 The latest and greatest weight-loss diet – again
Chapter 10: The water-soluble vitamins: B group vitamins and vitamin C
	10.1 The vitamins – an overview
	10.2 The B group vitamins – as individuals
	10.3 The B group vitamins – in concert
	10.4 Vitamin C
	Chapter activities
	Highlight 10: 10.5 Vitamin and mineral supplements
Chapter 11: The fat-soluble vitamins: A, D, E and K
	11.1 Vitamin A and beta-carotene
	11.2 Vitamin D
	11.3 Vitamin E
	11.4 Vitamin K
	Chapter activities
	Highlight 11: 11.5 Is it time to shine for vitamin D?
Chapter 12: Water and the major minerals
	12.1 Water and the body fluids
	12.2 The minerals – an overview
	12.3 Sodium
	12.4 Chloride
	12.5 Potassium
	12.6 Calcium
	12.7 Phosphorus
	12.8 Magnesium
	12.9 Sulphate
	Chapter activities
	Highlight 12: 12.10 Osteoporosis and calcium
Chapter 13: The trace minerals
	13.1 The trace minerals – an overview
	13.2 Iron
	13.3 Zinc
	13.4 Iodine
	13.5 Selenium
	13.6 Copper
	13.7 Manganese
	13.8 Fluoride
	13.9 Chromium
	13.10 Molybdenum
	13.11 Other trace minerals
	Chapter activities
	Highlight 13: 13.12 Phytochemicals and functional foods
Chapter 14: Fitness: physical activity, nutrients and body adaptations
	14.1 Fitness
	14.2 Energy systems and fuels to support activity
	14.3 Vitamins and minerals to support activity
	14.4 Fluids and electrolytes to support activity
	14.5 Diets for physically active people
	Chapter activities
	Highlight 14: 14.6 Supplements as ergogenic aids
Chapter 15: Life cycle nutrition: pregnancy and lactation
	15.1 Nutrition prior to pregnancy
	15.2 Growth and development during pregnancy
	15.3 Maternal weight
	15.4 Nutrition during pregnancy
	15.5 High-risk pregnancies
	15.6 Nutrition during lactation
	Chapter activities
	Highlight 15: 15.7 Foetal alcohol syndrome
Chapter 16: Life cycle nutrition: infancy, childhood and adolescence
	16.1 Nutrition during infancy
	16.2 Nutrition during childhood
	16.3 Nutrition during adolescence
	Chapter activities
	Highlight 16: 16.4 Childhood obesity and the early development of chronic diseases
Chapter 17: Life cycle nutrition: adulthood and the later years
	17.1 Nutrition and longevity
	17.2 The ageing process
	17.3	Energy and nutrient needs of older adults
	17.4 Nutrition-related concerns of older adults
	17.5 Food choices and eating habits of older adults
	Chapter activities
	Highlight 17: 17.6 Nutrient–drug interactions
Chapter 18: Diet-related disease
	18.1 Nutrition and infectious diseases
	18.2 Nutrition and chronic diseases
	18.3 Cardiovascular disease
	18.4 Hypertension
	18.5 Diabetes mellitus
	18.6 Cancer
	18.7 Recommendations for chronic disease prevention
	Chapter activities
	Highlight 18: 18.8 Complementary and alternative medicine
Chapter 19: Consumer concerns about foods and water
	19.1 Food safety and food-borne illnesses
	19.2 Environmental contaminants
	19.3 Natural toxins in foods
	19.4 Pesticides
	19.5 Food additives
	19.6 Consumer concerns about water
	Chapter activities
	Highlight 19: 19.7 Food biotechnology
Appendix A
Appendix B
Appendix C
Appendix D
Appendix E
Appendix F
Appendix G
Answers
Glossary
Index
IBC