FOOD AND NUTRITION : sustainable food and health systems.

760 Pages·2020·28.28 MB·English

by  Mark L. Wahlqvist

CMYK (GLOSS LAM) SPINE 42mm
Food—how we produce, prepare, share and consume it—is fundamental to our
wellbeing. It also connects the human body to the complex and dynamic systems
of our environment. This is more significant than ever before in human history, as
climate change and increasing population impact on global ecosystems.
This fourth edition of Food and Nutrition has been completely rewritten to reflect
4th edition
an ecosystems approach to human health. It is shaped around four dimensions
of human nutrition: biology, society, environment and economy. NF

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Food and Nutrition provides a comprehensive overview of food components and U
the biochemistry of foods and digestion. It outlines nutrition needs at different life
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stages, dietary disorders, and social and cultural influences on food selection and
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consumption. It also explores the increasing influence of technology on agriculture
and food preparation, and recent research into intergenerational nutrition RD
and nutrigenomics. At every stage it points to how you can impact your own
health and the health of others as a global citizen and as a health or other I
food-system-related professional. TA
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Extensively illustrated with informative graphs, diagrams and data, and with
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examples, glossaries and reflective exercises, Food and Nutrition is the ideal
introduction to the field of nutrition and dietetics for the 21st century, and a D
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valuable professional reference for early career dietitians.

4th FOOD
edition
MARK WAHLQVIST held the first Australian Chair of Human Nutrition, at Deakin a
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University, and was Professor and Head of Medicine at Monash University and AND
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the Monash Medical Centre. He has held senior appointments at universities,
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medical centres and research institutes in Australia, Sweden, Indonesia, Taiwan a k E
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and mainland China, and was president of the International Union of Nutritional
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Sciences and editor- in- chief of the Asia Pacific Journal of Clinical Nutrition. W
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DANIELLE GALLEGOS is Professor in Nutrition and Dietetics at Queensland
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University of Technology and a Fellow of the Dietitians Association of Australia. l q Sustainable food and health systems
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EDITED BY
Cover design: Romina Panetta Edwards
Mark L. Wahlqvist and Danielle Gallegos
Cover photo: Deborah Lee Rossiter/Shutterstock
N U T R I T ION/ H E A LT H www.allenandunwin.com
Food Nutrition v5.indd 1 23/9/19 9:20 am
FOOD AND NUTRITION
We dedicate this edition of Food and Nutrition to our children
and grandchildren, here and yet to come: Ingmar, Kerstin, Gustav,
Oriane, Otto, Malia, Mikaela, Patrik and Eliza. May our concerted
efforts ensure they will have sustainable livelihoods on a habitable
planet well into the future.
We acknowledge the First Nations peoples of Australia and
New Zealand and pay our respects to their elders past, present
and future. We recognise their strong and unbroken connection
to land and sea and that addressing and fulfilling issues around
sovereignty, treaties and human rights are long overdue. The full
enactment of these rights will be essential to ensure food security
into the future.
We would like to thank Rebecca Borradale and David Borradale
for their contributions to the conceptualisation and construction of
many of the diagrams in this edition of the textbook.
FOOD AND
NUTRITION
Sustainable food and health systems
4th edition
EDITED BY
Mark L. Wahlqvist and
Danielle Gallegos
CONTRIBUTORS
Janis Baines
David Borradale
Janeane Dart
Leisa McCarthy
Christina McKerchar
Claire Palermo
Gayle S. Savige
Jolieke C. van der Pols
Naiyana Wattanapenpaiboon
This edition published in 2020
First edition published in 1997
Second edition published in 2002
Third edition published in 2011
Editorial arrangement copyright © Mark L. Wahlqvist and Danielle Gallegos 2020
Copyright in individual chapters remains with the authors
Every effort has been made to contact the copyright holders of reproduced material.
Any inquiries regarding permissions should be directed to the publishers.
All rights reserved. No part of this book may be reproduced or transmitted in
any form or by any means, electronic or mechanical, including photocopying,
recording or by any information storage and retrieval system, without prior
permission in writing from the publisher. The Australian Copyright Act 1968
(the Act) allows a maximum of one chapter or 10 per cent of this book, whichever
is the greater, to be photocopied by any educational institution for its educational
purposes provided that the educational institution (or body that administers it) has
given a remuneration notice to the Copyright Agency (Australia) under the Act.
Allen & Unwin
83 Alexander Street
Crows Nest NSW 2065
Australia
Phone: [phone]
Email: [email protected]
Web: www.allenandunwin.com
A catalogue record for this
book is available from the
National Library of Australia
ISBN 978 1 76029 610 0
Internal design by Romina Panetta
Index by Garry Cousins
Set in 10.5/13 pt Bembo by Midland Typesetters, Australia
Printed by Tien Wah Press, Singapore
10 9 8 7 6 5 4 3 2 1
CONTENTS
{List of figures and tables} > vii
{Contributors} > xvi
01 {An econutrition approach to health} Mark L. Wahlqvist and Danielle Gallegos > 1
{Part 1} Your professional toolkit > 13
02 {The toolkit for nutrition practice} Claire Palermo, Janeane Dart and
Danielle Gallegos > 15
03 {Evaluating the reliability of nutrition information} Mark L. Wahlqvist > 36
{Part 2} Food systems > 55
04 {Food systems and security} Mark L. Wahlqvist and David Borradale > 58
05 {Food processing} Janis Baines and David Borradale > 74
06 {Food safety: Regulation, risk analysis and food chemicals} Janis Baines and
David Borradale > 100
07 {Food safety: Microbiological risks} Janis Baines and David Borradale > 123
{Part 3} Food, nutrients and other bioactive food components > 139
08 {Food groups and diets} Mark L. Wahlqvist and Gayle S. Savige > 142
09 {Food digestion} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 171
10 {Macronutrients: Proteins} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 182
11 {Macronutrients: Fats} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 195
12 {Macronutrients: Carbohydrates} Mark L. Wahlqvist and Naiyana
Wattanapenpaiboon > 208
13 {Macronutrients: Food energy} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 225
14 {Macronutrients: Water} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 240
15 {Alcohol} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 247
16 {Micronutrients: Vitamins} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 257
17 {Micronutrients: Minerals} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 289
18 {Phytonutrients as bioactive food components} Mark L. Wahlqvist and
Naiyana Wattanapenpaiboon > 311
19 {Food-based guidance systems} Danielle Gallegos > 322
{Part 4} Nutrition across the life-course > 343
20 {Pregnancy and lactation} Danielle Gallegos > 348
21 {Infancy, childhood and adolescence} Gayle S. Savige and Danielle Gallegos > 368
22 {Adults and the later years} Danielle Gallegos > 394
{Part 5} Nutrition assessment, monitoring and surveillance > 423
23 {Assessing and evaluating nutritional status, diets and physical activity}
Danielle Gallegos > 426
24 {Nutrition monitoring and surveillance} Jolieke C. van der Pols > 451
{Part 6} Food, the environment and society > 467
25 {Nutritional economics} Mark L. Wahlqvist > 471
26 {Sustainable food and nutrition practice} Danielle Gallegos > 490
27 {Social and cultural influences on food and nutrition} Danielle Gallegos > 512
28 {Understanding food and nutrition for Indigenous peoples} Danielle Gallegos,
Leisa McCarthy and Christina McKerchar > 535
29 {International nutrition and health} Mark L. Wahlqvist > 556
{Part 7} Nutritional biology and ecohealth disorders > 573
30 {Nutritional biology} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 578
31 {Ecohealth disorders} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 612
32 {Disordered system functions} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 627
33 {Disordered organ functions} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 661
34 {Mental health disorders} Mark L. Wahlqvist and Naiyana Wattanapenpaiboon > 680
35 {Food and health: Lifelong learning and action} Mark L. Wahlqvist > 693
{Acronyms and abbreviations} > 699
{Index} > 705
LIST OF FIGURES AND TABLES
The colour section is between pages 14 and 15.
FIGURES
1.1: Dimensions of human nutrition 5
1.2: The trend towards smart phone-managed food systems: an unstaffed or ‘peopleless’
food and meal vending outlet in Taipei 8
2.1: Dreyfus model of skill acquisition 20
2.2: Four stages of competence 21
2.3: Professional toolkit 21
2.4: Tools of a system thinker 29
3.1: Hierarchies of evidence for research design 38
3.2: Combining keywords 43
2.A: The food system interacts with multiple other systems 56
4.1: Village food system 59
4.2: Modern food system 61
4.3: What do we need to grow food? 62
4.4: Pathways from food insecurity to malnutrition 69
4.5: The four dimensions of food security 69
4.6: Food biodiversity loss see colour section
4.7: Drivers of change in food systems 71
5.1: Anatomy of a grain 77
5.2: Food preservation techniques 80
5.3: Overview of the packaging supply chain 83
5.4: New and emerging technologies 90
5.5: Agrobacterium-mediated transformation 91
6.1: Food production chain (paddock to plate) 101
6.2: The food regulatory system in Australia and New Zealand 102
6.3: Codex risk analysis framework 102
6.4: Different sources of evidence used by FSANZ and relative weighting 103
6.5: Components of risk management of food-related health risks 106
6.6: Structure of the Australia New Zealand Food Standards Code 108
6.7: Managing cadmium in potatoes 110
7.1: Notification rate for salmonellosis in Australia, by year of diagnosis 126
7.2: Danger zones for temperature and food 134
7.3: Food safety culture 136
viii
FOOD AND NUTRITION
3.A: Nutrient matrix 141
8.1: Food group mind map 143
8.2: Some of the nutrients and bioactive compounds found in an apple 147
9.1: The component parts of the gastrointestinal tract 172
9.2: The surface of the small intestine 173
9.3: Summary of digestion processes for proteins, fats and carbohydrates 177
9.4: Satiety (fullness) index of different foods based on the average degree of fullness
experienced over two hours 179
9.5: Hormonal regulation of food intake 180
10.1: Chemical structures for amino acids and a peptide chain 183
10.2: General route of synthesis of some dispensable and some conditionally essential
amino acids 184
10.3: Fate of proteins in food after ingestion 186
11.1: Fate of dietary fats in food after ingestion 196
11.2: Chemical structure of a stearidonic acid 196
11.3: Essential fatty acid production and metabolism to form eicosanoids—at each step,
the n-3 and n-6 cascades compete for the enzymes 198
11.4: Biological roles of fatty acids 199
11.5: The effect of partial hydrogenation on a double bond in an unsaturated fat 204
12.1: Fate of carbohydrates in food after ingestion 210
12.2: The flow of energy through the body 219
12.3: Typical blood glucose responses to high and low-GI foods 221
13.1: Energy metabolism and ATP/ADP cycle 226
13.2: Energy production from glucose oxidation and energy use for muscle contraction 226
13.3: Total energy intake and basal metabolic rate from birth to adolescence 232
14.1: Body fluid compartments 241
15.1: Alcohol metabolism 249
16.1: Chemical structures of vitamin A-related compounds 260
16.2: Function of vitamin A, in the retinal form as a component of rhodopsin, in the visual
cycle in the retina of the eye 261
16.3: Chemical structure of vitamin D-related compounds 265
16.4: Metabolism of vitamin D and its role in calcium homeostasis 266
16.5: Consequences of excessive sun exposure and the possible role of phytonutrients
in protecting against vitamin D deficiency-related disorders 267
16.6: Molecular structure of vitamin E 269
16.7: Chemical structure of vitamin K-related compounds 271
16.8: Chemical structures of water-soluble vitamins 274
18.1: Potential factors responsible for inter-individual variation in bioavailability and
biological responsiveness to phytonutrient intake in relation to cardiometabolic health 313
ix
LIsT OF FIgURes AND TAbLes
19.1: Nutrition Australia Healthy Eating Pyramid (2015) see colour section
19.2: Aboriginal and Torres Strait Islander Guide to Healthy Eating see colour section
19.3: Food-based dietary guidelines for Pacific Islanders living in Queensland see colour section
19.4: Japanese Food Guide Spinning Top see colour section
19.5: The Mediterranean Diet Pyramid see colour section
4.A: The life-course approach to diet, nutrition and the prevention of chronic disease 345
4.B: The socioecological model 346
20.1: Dietary factors associated with fertility in men 349
20.2: Dietary influences associated with improved fertility in women 350
20.3: Anatomy of the breast 351
20.4: The milk production and let-down reflex 352
20.5: Weight gain in pregnancy 355
20.6: Weight gain charts for pregnancy see colour section
21.1: The domains of nurturing 368
21.2: Typical individual weight-attained curves in boys and girls 370
21.3: Typical individual velocity curves for weight in boys and girls 370
21.4: Typical individual velocity curves for height in boys and girls 370
21.5: Growth curves of different parts and tissues of the body 371
21.6: Changes in body proportions with age 372
21.7: Growth curves for fat-free mass, fat mass and percentage fat 372
21.8: A conceptual framework of factors affecting breastfeeding practices 377
22.1: Proportion (%) of the population aged 65+ (1946–2016) 396
22.2: Proportion (%) of the population aged 85+ (1946–2016) 396
22.3: Cellular changes that occur with ageing 398
22.4: Contributors to sarcopenia 408
5.A: The Nutrition Care Process 424
23.1: The Frankfort plane 427
24.1: Structure of the 2011–2013 Australian Health Survey 452
24.2: Percentage of children and adults who are obese in New Zealand, 2016–2017 458
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24.3: Mortality rates due to ischaemic heart disease (per 100,000 persons) for Maori
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and non-Maori men and women in New Zealand, 1996–2015 459
6.A: Conceptualising social and cultural influences on food choices and nutrition 469
25.1: How much countries spend on food at home, 2016 472
25.2: The sustainable livelihoods framework 473
25.3: Framework showing the impact of trade agreements on health 476
25.4: Menu board at a Vietnamese hospital showing commercial product logos 477
25.5: Factors influencing consumer product choice 478
25.6: Factors affecting price elasticity of demand for food 480
25.7: Composition of municipal solid waste in Taiwan 482