Essentials of Human Nutrition

716 Pages·2012·4.492 MB·English

by  Jim Mann, Stewart Truswell

Essentials of
Human Nutrition
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Essentials of
Human Nutrition
Fourth Edition
Edited By
Jim Mann
Professor of Human Nutrition and Medicine, University of Otago,
New Zealand
A. Stewart Truswell
Emeritus Professor of Human Nutrition, University of Sydney, Australia
1
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1
Great Clarendon Street, Oxford ox2 6dp
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© Oxford University Press 2012
Th e moral rights of the authors have been asserted
Crown Copyright material reproduced with the permission of the
Controller, HMSO (under the terms of the Click Use licence.)
Database right Oxford University Press (maker)
First edition published 1998
Second edition published 2002
Th ird edition published 2007
All rights reserved. No part of this publication may be reproduced,
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without the prior permission in writing of Oxford University Press,
or as expressly permitted by law, or under terms agreed with the appropriate
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Oxford University Press, at the address above
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Printed in Great Britain
on acid-free paper by
Ashford Colour Press Ltd, Gosport, Hampshire
ISBN 978-0-19-956634-1
10 9 8 7 6 5 4 3 2 1
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Preface
Several excellent textbooks of human nutrition are available. We have attempted
to produce a book that diff ers from most of them by asking our contributors to
describe what they regard as those aspects of their topics that are essential to the
understanding and practice of human nutrition. Most of the authors are interna-
tional authorities on the subjects on which they have written and all are very
experienced teachers.
We were initially reluctant to accept the off er of the publishers to produce yet
another textbook of human nutrition. We were persuaded to do so because we felt
there was a need for a book that described the essential information required by
students embarking on a University course in human nutrition, and by those in
training in the health and food science professions, where the importance of
nutrition is being increasingly recognized. Many of our clinical colleagues in
medicine, dentistry, nursing and physiotherapy, and school teachers, provided
strong encouragement for this project, since they too required a simple reference
volume, having themselves received little formal training in nutrition. An increas-
ingly informed public expects its health providers to have knowledge of one of the
most important determinants of individual and public health. Health profession-
als and food scientists need to be able to disentangle scientifi cally established
nutrition principles from the morass of misinformation available in the public
domain. Th e book may also be of value to those in the fi tness industry, and, last
but not least, individual members of the public who have suffi cient knowledge of
biology and chemistry and who wish to be informed of the essentials of human
nutrition. Th e book is not intended to be a detailed reference volume and each
chapter contains further reading for those wishing to extend the information
provided in the text.
We have tried to emphasize that nutritional science encompasses a spectrum of
disciplines and involves the use of many methodologies. In the past, the major
advances in nutrition were made at the level of organs and organisms, many from
studies of experimental animals. Most present advances have been at the popula-
tion level and, even more recently, at the molecular level. Th e discovery that die-
tary alteration can modify gene expression suggests that what we eat has even
more profound implications than had previously been believed. Th ese disciplines
now need to be integrated at the human level to promote the practical application
of nutritional science in metabolic, clinical, and public health nutrition.
Th is medium-sized textbook has become popular, especially in universities in
Europe and the Southern Hemisphere. Human nutrition science continues to
evolve since our third edition in 2007 and thus Oxford University Press asked us to
prepare this fourth edition.
Seventeen new writers have joined the authorship of the book. Most are very
well-known nutritional scientists. Six of the 42 chapters are completely rewritten
and all the others have been revised and updated. Professor John Milner and
Dr Young Kim, have written a new chapter on ‘Genes, nutrition, and disease risk,’
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vi
Professor Tim Lang and Dr Helen Crawley have written a new chapter entitled
‘Nutrition, the environment, and sustainable diets,’ and case studies have been
e
ac included in four of the chapters. In a few chapters, potentially controversial views
f
e regarding the implementation of nutrition interventions have been expressed.
r
P
Th ese are not necessarily the views of the editors.
We are very grateful to our chapter writers for their expert and well-described
material—and also for their tolerance of our editing of what they wrote. We have
been somewhat interventionist in our attempt to keep the writing simple and
readable and the diff erent chapters fairly consistent. We thought it important not
to let ‘essentials’ get wordy, long, heavy, and costly.
Although we two editors live and work in separate countries, it has been
an enjoyable and creative task to work together, with the help of many e-mails
and teleconferences.
We hope that readers will fi nd our book useful in their study of human nutri-
tion. For those who would like more detail, each chapter has a list of suggestions
for further reading. Th ese references are not comprehensive but selected, and
most of them should be accessible.
We have arranged to participate in an Editors’ Forum via OUP’s Online
Resource Centre. Twice a year we will send notes on new developments in the
whole area of human nutrition. In addition, we would welcome comments from
students, lecturers, or general readers.
Prof. Jim Mann, [email protected]
Prof. Stewart Truswell, [email protected]
New to this edition
• Six chapters entirely rewritten, all others revised and updated.
• New chapters: ‘Genes, nutrition, and disease risk’ and ‘Nutrition, the environ-
ment, and sustainable diets’.
• Enhanced coverage of the B vitamins and obesity.
• Several new case studies.
To see topical and scientifi cally robust updates on nutrition associated
with this textbook and web links to many of the journal articles in the
Further Reading sections, please see the dedicated Online Resource Centre
at www.oxfordtextbooks.co.uk/orc/mann4e/.
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Acknowledgements
Th e editors are very pleased that so many leading nutrition scientists have been
prepared to contribute and have tolerated our editing. Our knowledge of nutri-
tion has been moulded by many discussions with many colleagues over several
years. Lesley Day has been the main editorial assistant for the book in Otago. She
assisted with the revision of many of the chapters following the editorial process
and ensured the standardized format required by the publishers. She has also
been responsible for obtaining permissions to reproduce original material from
other sources. We are grateful to her for playing a crucial role in the production
of the book.
Marianne Alexander was Professor Truswell’s secretary in Sydney for the fi rst
three  editions and since early 2010, he has been assisted by Th eodora Sideratou.
Elizabeth Gray, editorial assistant for the fi rst two editions, provided support for
the third and fourth editions. For this edition, Gordon Hargreaves carried out the
drawing and preparation of fi gures as required.
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Contents
Abbreviations...........................................................................................................................................xiii
Contributors ............................................................................................................................................xvii
1 Introduction .........................................................................................................................1
Stewart Truswell and Jim Mann
2 Genes, nutrition, and disease risk .......................................................................................8
Young Sook Kim and John A. Milner
Part 1 Energy and macronutrients
3 Carbohydrates ...................................................................................................................21
John Cummings and Jim Mann
4 Lipids..................................................................................................................................49
C. Murray Skeaff and Jim Mann
5 Protein ...............................................................................................................................70
Alan A. Jackson and Stewart Truswell
6 Energy ................................................................................................................................92
Andrew M. Prentice
7 Alcohol .............................................................................................................................109
Stewart Truswell
Part 2 Organic and inorganic essential nutrients
8 Water, electrolytes, and acid–base balance ...................................................................125
Zoltán H. Endre and James Robinson*
9 Major minerals: calcium and magnesium ........................................................................139
9.1 Calcium Susan A. Lanham-New, Ohood Hakim, and Ailsa Goulding ........................................139
9.2 Magnesium Susan A. Lanham-New, Ohood Hakim, and Andrea Grant ..................................153
10 Iron ...................................................................................................................................157
A. Patrick MacPhail
*deceased
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