Advanced Nutrition-Macronutrients, Second Edition PDF
Preview Advanced Nutrition-Macronutrients, Second Edition
ADVANCED ITIO : NUTRITION Mac nutrients Second Edition Taylor & Francis Taylor & Francis Group http://taylorandfrancis.com CRC SERIES IN MODERN NUTRITION Edited by Ira Wolinsky and James F. Hickson, Jr. Published Titles Manganese in Health and Disease, Dorothy J. Klimis-Zacas Nutrition and AIDS: Effects and Treatments, Ronald R. Watson Nutrition Care for HIV-Positive Persons: A Manual for Individuals and Their Caregivers, Saroj M. Bahl and James F. Hickson, Jr. Calcium and Phosphorus in Health and Disease, John J.B. Anderson and Sanford C. Garner Edited by Ira Wolinsky Published Titles Practical Handbook of Nutrition in Clinical Practice, Donald F. Kirby and Stanley J. Dudrick Handbook of Dairy Foods and Nutrition, Gregory D. Miller, Judith K. Jarvis, and Lois D. McBean Advanced Nutrition: Macronutrients, Carolyn D. Berdanier Childhood Nutrition, Fima Lifschitz Nutrition and Health: Topics and Controversies, Felix Bronner Nutrition and Cancer Prevention, Ronald R. Watson and Siraj I. Mufti Nutritional Concerns of Women, Second Edition, Ira Wolinsky and Dorothy J. Klimis-Zacas Nutrients and Gene Expression: Clinical Aspects, Carolyn D. Berdanier Antioxidants and Disease Prevention, Harinda S. Garewal Advanced Nutrition: Micronutrients, Carolyn D. Berdanier Nutrition and Women’s Cancers, Barbara Pence and Dale M. Dunn Nutrients and Foods in AIDS, Ronald R. Watson Nutrition: Chemistry and Biology, Second Edition, Julian E. Spallholz, L. Mallory Boylan, and Judy A. Driskell Melatonin in the Promotion of Health, Ronald R. Watson Nutritional and Environmental Influences on the Eye, Allen Taylor Laboratory Tests for the Assessment of Nutritional Status, Second Edition, H.E. Sauberlich Advanced Human Nutrition, Robert E.C. Wildman and Denis M. Medeiros Handbook of Dairy Foods and Nutrition, Second Edition, Gregory D. Miller, Judith K. Jarvis, and Lois D. McBean Nutrition in Space Flight and Weightlessness Models, Helen W. Lane and Dale A. Schoeller Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment, Jacalyn J. Robert-McComb Childhood Obesity: Prevention and Treatment, Jana Pavrízková and Andrew Hills Alcohol and Coffee Use in the Aging, Ronald R. Watson Handbook of Nutrition in the Aged, Third Edition, Ronald R. Watson Vegetables, Fruits, and Herbs in Health Promotion, Ronald R. Watson Nutrition and AIDS, Second Edition, Ronald R. Watson Advances in Isotope Methods for the Analysis of Trace Elements in Man, Nicola Lowe and Malcolm Jackson Nutritional Anemias, Usha Ramakrishnan Handbook of Nutraceuticals and Functional Foods, Robert E.C. Wildman The Mediterranean Diet: Constituents and Health Promotion, Antonia-Leda Matalas, Antonis Zampelas, Vassilis Stavrinos, and Ira Wolinsky Vegetarian Nutrition, Joan Sabaté Nutrient–Gene Interactions in Health and Disease, Naïma Moustaïd-Moussa and Carolyn D. Berdanier Micronutrients and HIV Infection, Henrik Friis Tryptophan: Biochemicals and Health Implications, Herschel Sidransky Nutritional Aspects and Clinical Management of Chronic Disorders and Diseases, Felix Bronner Inulin-Type Fructans: Functional Food Ingredients, Marcel Roberfroid ADVANCED NUTRITION: Macronutrients Second Edition Carolyn D. erdanier, Ph.D. Professor, Foods and Nutrition University of Georgia Athens, Georgia C R C CRC Press Boca Raton London New York Washington, D.C. Library of Congress Cataloging-in-Publication Data Berdanier, Carolyn D. Advanced nutrition: macronutrients I Carolyn D. Berdanier.--2nd ed. p. em. (Modem nutrition) Includes bibliographical references and index. ISBN 0-8493-8735-3 l. Nutrition. 2. Diet in disease. I. Title. II. Modern nutrition (Boca Raton, Fla.) QP141 .B52 2000 612.3'9-dc21 00-037867 CIP This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. A wide variety of references are listed. Reasonable efforts have been made to publish reliable data and information, but the author and the publisher cannot assume responsibility for the validity of all materials or for the consequences of their use. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage or retrieval system, without prior permission in writing from the publisher. The consent of CRC Press LLC does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from CRC Press LLC for such copying. Direct all inquiries to CRC Press LLC, 2000 N.W. Corporate Blvd., Boca Raton, Florida 33431. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation, without intent to infringe. © 2000 by CRC Press No claim to original U.S. Government works International Standard Book Number 0-8493-8735-3 Library of Congress Card Number 00-037867 Printed in the United States of America 3 4 5 6 7 8 9 0 Printed on acid-free paper Series Preface for Modern Nutritio The CRC Series in Modern Nutrition is dedicated to providing the widest possible coverage of topics in nutrition. Nutrition is an interdisciplinary, interprofessional field par excellence. It is noted by its broad range and diversity. We trust the titles and authorship in this series will reflect that range and diversity. Published for a scholarly audience, the volumes in the CRC Series in Modem Nutrition are designed to explain, review, and explore present knowledge and recent trends, developments, and advances in nutrition. As such, they will also appeal to the educated layman. The format for the series will vary with the needs of the author and the topic, including, but not limited to, edited volumes, monographs, handbooks, and texts. Contributors from any bona fide area of nutrition, including the controversial, are welcome. We welcome the contribution of the book Advanced Nutrition: Macronutrients, second edition, by my long-time colleague Carolyn Berdanier. It can be used as a companion volume to Advanced Nutrition: Micronutrients, written by the same author. Together, the two volumes add luster to the series and occupy an important niche in the area of advanced nutrition. Ira Wolinsky, Ph.D. Series editor Taylor & Francis Taylor & Francis Group http://taylorandfrancis.com Preface to the First Edition At the turn of the century and for a few decades after, nutntwn research was conducted by biochemists seeking to unlock the secrets of metabolism. The vitamins were discovered one by one and the mysteries of such endemic diseases as pellagra, beri-beri, goiter, and rickets were no more. We learned that the inclusion of the "vital amines" could be accomplished by including foods rich in these substances in our diets. The needs for certain of the fatty acids, the amino acids and the many minerals were likewise discovered during this golden age of nutrition. Now we have another period of great discovery upon us. Today's discoveries are no less exciting, for they are showing how the genetics of the consumer affect his/her use of the food that is consumed and, in turn, how the components of the consumed food can affect the expression of the genetic heritage of the consumer. The science of nutrition and its study as an advanced topic have evolved from one in which the student learned the names of the macro- and micronutrients and their chemistry, the requirements and the deficiency symptoms. Today, the student must have a strong science background with emphasis in biochemistry, genetics, and physiology in order to integrate this knowledge with an understanding of each of the nutrients and how the body uses them. The student needs to be able to look forward to new discoveries by understanding where our gaps in knowledge exist. The basic sciences have been incorporated into the text and clinical examples have been used to illustrate the importance of particular steps in the metabolic pathways. While the primary animal of interest is the human, this text is also useful for the study of other species as well. The basic science of nutrition is all inclusive and we can learn a lot through interspecies comparisons. This volume contains text relating only to the needs for and use of the macronutrients. It serves as the basis for the second volume, which addresses the micronutrients. The two can be integrated so that the student will gain a comprehensive view of this composite science called nutrition. February 1994
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