Diet and Nutrition: A guide for students and practitioners PDF
Preview Diet and Nutrition: A guide for students and practitioners
Diet and Nutrition JOIN US ON THE INTERNET VIA WWW, GOPHER, FTP OR EMAIL: WWW: http://www.thomson.com GOPHER: gopher.thomson.com As ervice of IaJP FTP: ftp.thomson.com EMAIL: [email protected] Diet and Nutrition A guide for students and practitioners Brenda Piper \0111 Springer-Science+Business Media, B.V. First edition 1996 © 1996 Brenda Piper Originally published by Chapman & Hall 1996 Softcover reprint of the hardcover 1st edition 1996 Typeset in 101/2112 Sabon by Photoprint, Torquay, Devon. ISBN 978-0-412-59700-8 ISBN 978-1-4899-7244-6 (eBook) DOI 10.1007/978-1-4899-7244-6 Apart from any fair dealing for the purposes of research or private study, or criticism or review, as permitted under the UK Copyright Designs and Patents Act, 1988, this publication may not be reproduced, stored, or transmitted, in any form or by any means, without the prior permission in writing of the publishers, or in the case of reprographic reproduction only in accordance with the terms of the licences issued by the Copyright Licensing Agency in the UK, or in accordance with the terms of licences issued by the appropriate Reproduction Rights Organization outside the UK. Enquiries concerning reproduction outside the terms stated here should be sent to the publishers at the London address printed on this page. The publisher makes no representation, express or implied, with regard to the accuracy of the information contained in this book and cannot accept any legal responsibility or liability for any errors or omissions that may be made. A catalogue record for this book is available from the British Library Library of Congress Catalog Card Number: 96 83039 While every effort has been made to trace copyright holders and obtain permission, this has not been possible in all cases; any omissions brought to our attention will be remedied in future editions. @ Printed on permanent acid-free text paper, manufactured in accordance with ANSIINISO Z39.48-1992 and ANSIINISO Z39.48-1984 (Permanence of Paper). Contents Acknowledgements X Preface Xl Part One Physiological nutrition 1 1 Nutrition, diet and health 3 Introduction 3 Nutrition, diet and health 3 Important definitions and concepts 8 Nutrient requirements: Dietary Reference Values 12 Uses of Dietary Reference Values 15 Assessing nutritional status of individuals 18 Research in nutrition 20 Key points 24 2 Digestion, absorption and metabolism 25 Digestion 25 Absorption 30 Common digestive problems 30 Metabolism 34 Key points 36 3 Carbohydrates 38 Sugars 38 Starches 48 Non-starch polysaccharides (NSP, dietary fibre) 50 Key points 56 4 Proteins 58 Metabolism and functions of proteins 58 Effects of protein deficiency 60 Effects of excessive intake of protein 61 Food protein quality 61 Intake in the UK 62 Dietary Reference Values for protein 62 Food sources of protein 63 Key points 64 vi Contents 5 Fats 66 Fats, oils and lipids 66 Current intake of fats 66 Functions of fats and lipids in the body 66 Dietary fats and health 67 Health risks of high fat consumption 73 Health risks related to fatty acid composition 74 Blood lipids 74 Current guidelines for fat intake 79 Food sources of fats and oils 81 Fat substitutes or replacers 83 Key points 85 6 Vitamins 86 General principles and considerations 86 Vitamin A 91 Vitamin D 95 Vitamin E 97 Vitamin K 99 Vitamin B1 (thiamin) 100 Vitamin B2 (riboflavin) 101 Vitamin B3 (niacin) 102 Vitamin B6 103 Vitamin B12 104 Folic acid 105 Pantothenic acid 106 Biotin 107 Vitamin C (ascorbic acid) 107 Large (pharmacological) doses of vitamins 109 Vitamin intake in the UK, 1991-1993 109 Key points 113 7 Mineral elements 115 Calcium 117 Phosphorus 123 Iron 123 Sodium and chloride 127 Potassium 135 Magnesium 137 Zinc 138 Copper 139 Selenium 140 Iodine 141 Fluorine 142 Other trace elements 143 Key points 143 Contents vii 8 Dietary energy 146 The need for dietary energy 146 Metabolic rate 147 Units of energy measurement 151 Is the energy intake adequate? 153 Appetite and hunger 153 Obesity 153 Food choice 167 Starvation 171 Thinness 171 Anorexia nervosa 171 Bulimia 172 Key points 172 Part Two Dietary planning 175 9 A healthy diet 177 A healthy/balanced/prudent diet 177 What we eat today 177 What we are advised to eat 183 Planning a good diet 188 Achieving change 192 Key points 195 10 Pregnancy and lactation 197 Preconceptual nutrition for women 197 Preconceptual nutrition for men 198 Pregnancy 198 After pregnancy 207 Lactation 208 Key points 208 11 Feeding children 209 Growth 209 Infant feeding 210 Weaning 218 Children 226 The school-age child 229 The adolescent 232 Key points 233 12 Diet in adult life 235 Dietary guidelines 235 Alcohol 235 viii Contents Oral contraceptive pill 236 Obesity 236 Diet and cancers 236 Cardiovascular disease 239 Key points 251 13 The elderly 253 Recommendations and requirements 253 Nutrient intake and nutritional status in the elderly 257 Risk factors for malnutrition 258 Practical ways to improve diet 260 Key points 262 14 Ethnic groups 263 South Asian diets 264 Jewish diets 265 Chinese diets 266 Afro-Caribbean diets 267 Rastafarianism 267 Key points 267 15 Vegetarianism 269 Types of vegetarianism 269 Nutritional value of vegetarian diets 269 Vegan diets 271 Rastafarian and macrobiotic diets 272 Key points 272 16 Low-income groups 273 Definition and incidence of poverty 273 The effect of poverty on diet and nutrition 273 Practical suggestions for eating on a low budget 275 Case studies 278 Key points 279 17 Diabetes mellitus 281 Types of diabetes mellitus 281 Functions of insulin 282 Symptoms of diabetes mellitus 282 Dietary and nutritional requirements 282 Key points 286 18 Diet and nutrition in hospital 287 Food policy 287 Food provision 288 Patients 288 Cost benefits of nutritional support 296 Key points 296 Contents ix 19 Adverse reactions to foods 298 Microbial food poisoning 299 Food poisoning from naturally occurring toxins 303 Food poisoning from pollutants 303 Food intolerance and aversion 304 Key points 308 Part Three Food and food products 311 20 Foods: their composition. labelling, storage and choice 313 Food composition 313 Carbohydrate foods 318 Fruit and vegetables (other than potatoes) 322 Protein foods 326 Fats and oils 336 Drinks 337 Sauces and relishes 339 Snack foods 340 Health foods 342 Additives 342 Special foods 352 21 Meals and recipes 353 Breakfasts 353 Stocks and soups 35 6 Quick meals and snacks 360 Main meals 3 64 Vegetables and salads 390 Healthy baking 395 Puddings 398 Packed lunches 402 Nourishing drinks 403 References and further reading 404 Index 419 Acknowledgements Many people have helped me in the preparation of this text. I am grateful to former colleagues from the Manchester Metropolitan University: Paul Ainsworth, Jan Carton, Barbara Densem, Heulwen Hall, Jan Mock and George Wilson. Gerry Gee and Myra Woodcock have also advised me. Elinor Pepper, formerly Head of Home Economics at the City of Manchester College has given a great deal of help with Chapter 21. Other people who have helped me are: Patsy Carey of the Barlow Moor Medical Centre and Louise and Ian Wright on infant feeding, Mike Wanless on dental health, Chris Reeves and my friends and neighbours, John Elliott and Charles Kinniburgh, who have taught me some computing skills. Finally, I am indebted to Dominic Recaldin of Chapman & Hall, for an enormous amount of help and encouragement. And I am grateful to my husband, Don, for his customary tolerance and support.
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