Handbook of Nutritional Requirements in a Functional Context - Volume II, Hematopoiesis, Metabolic Function, and Resistance to Physical Stress

558 Pages·2018·45.447 MB·English

by  Rechcigl, Miloslav

CRC SERIES IN NUTRITION AND FOOD
Editor-in-Chief
Miloslav Rechcigl, Jr.
Handbook of Nutritive Value for Processed Food
Volume 1: Food for Human Use
Volume II: Animal Feedstuffs
Handbook of Nutritional Requirements
in a Functional Context
Volume 1: Development and Conditions of
Physiologic Stress
Volume II: Hematopoiesis, Metabolic Function, and
Resistance to Physical Stress
Handbook of Agricultural Productivity
Volume 1: Plant Productivity
Volume II: Animal Productivity
CRC Handbook of
Nutritional
Requirements in a
Functional Context
Volume I
Development and Conditions of
Physiologic Stress
Editor
Miloslav Rechcigl, Jr.
Nutrition Adviser and Chief
Research and Methodology Division
Agency for International Development
U.S. International Development Cooperation Agency
Washington, D.C.
CRC Series in Nutrition and Food
Editor-in-Chief
Miloslav Rechcigl, Jr.
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
First published 1981 by CRC Press
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Reissued 2018 by CRC Press
© 1981 by CRC Press, Inc.
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Library of Congress Cataloging in Publication Data
Main entry under title:
Handbook of nutritional requirements in a functional
context.
(CRC series in nutrition and food)
Bibliography: p.
Includes index.
CONTENTS: v. 1. Development and conditions of
physiological stress.—v. 2. Hematopoiesis, metabolic
function, and resistance to physical stress.
1. Stress (Physiology)—Nutritional aspects—Hand–
books, manuals, etc. I. Rechcigl, Miloslav.
II. Series. [DNLM: 1. Nutrition. QU145 H236]
QP82.2.S8H36 599.01 80-19981
ISBN 0-8493-3956-1 (v. 1.)
ISBN 0-8493-3958-8 (v. 2)
A Library of Congress record exists under LC control number: 80019981
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PREFACE
CRC SERIES IN NUTRITION AND FOOD
Nutrition means different things to different people, and no other field of endeavor
crosses the boundaries of so many different disciplines and abounds with such diverse
dimensions. The growth of the field of nutrition, particularly in the last 2 decades,
has been phenomenal, the nutritional data being scattered literally in thousands and
thousands of not always accessible periodicals and monographs, many of which, fur-
thermore, are not normally identified with nutrition.
To remedy this situation, we have undertaken an ambitious and monumental task
of assembling in one publication all the critical data relevant in the field of nutrition.
The CRC Series in Nutrition and Food is intended to serve as a ready reference
source of current information on experimental and applied human, animal, microbial,
and plant nutrition presented in concise tabular, graphical, or narrative form and in-
dexed for ease of use. It is hoped that this projected open-ended multivolume compen-
dium will become for the nutritionist what the CRC Handbook of Chemistry and Phys-
ics has become for the chemist and physicist.
Apart from supplying specific data, the comprehensive, interdisciplinary, and com-
parative nature of the CRC Series in Nutrition and Food will provide the user with an
easy overview of the state of the art, pinpointing the gaps in nutritional knowledge
and providing a basis for further research. In addition, the series will enable the re-
searcher to analyze the data in various living systems for commonality or basic differ-
ences. On the other hand, an applied scientist or technician will be afforded the oppor-
tunity of evaluating a given problem and its solutions from the broadest possible point
of view, including the aspects of agronomy, crop science, animal husbandry, aquacul-
ture and fisheries, veterinary medicine, clinical medicine, pathology, parasitology, tox-
icology, pharmacology, therapeutics, dietetics, food science and technology, physiol-
ogy, zoology, botany, biochemistry, developmental and cell biology, microbiology,
sanitation, pest control, economics, marketing, sociology, anthropology, natural re-
sources, ecology, environmental science, population, law politics, nutritional and food
methodology, and others.
To make more facile use of the series, the publication has been organized into sepa-
rate handbooks of one or more volumes each. In this manner the particular sections
of the series can be continuously updated by publishing additional volumes of new
data as they become available.
The Editor wishes to thank the numerous contributors many of whom have under-
taken their assignment in pioneering spirit, and the Advisory Board members for their
continuous counsel and cooperation. Last but not least, he wishes to express his sincere
appreciation to the members of the CRC editorial and production staffs, particularly
President Bernard J. Starkoff, Earl Starkoff, Sandy Pearlman, Pamela Woodcock,
Lisa Levine Eggenberger, John Hunter, and Amy G. Skallerup for their encourage-
ment and support.
We invite comments and criticism regarding format and selection of subject matter,
as well as specific suggestions for new data which might be included in subsequent
editions. We should also appreciate it if the readers would bring to the attention of
the Editor any errors or omissions that might appear in the publication.
Miloslav Rechcigl, Jr.
Editor-in-Chief
PREFACE
HANDBOOK OF NUTRITIONAL REQUIREMENTS
IN A FUNCTIONAL CONTEXT
Nutritional requirements of animal organisms, including those of human beings,
vary depending on the physiological state of the organisms. This accounts for vulner-
ability to malnutrition among certain population groups such as pregnant and nursing
women, young infants, children, the aged, and the sick.
Adaptation and resistance to specific climate and environmental stresses is also de-
pendent on the availability of specific nutrients in appropriate amounts. There are also
subtle differences in the nutritional requirements for specific physiological processes
and body functions as there are differences in the requirements for specific nutrients
by different tissues during their development.
The purpose of this Handbook is to bring together all the available information on
the nutr"tional requirements of animal organisms for specific processes and functions.
This is believed to be the first systematic treatment of nutrition in a functional context.
Apart from furnishing specific nutritional data, this Handbook provides a useful
framework for a comparative physiologist or biochemist searching for commonality
or differences among various biological systems.
THE EDITOR
Miloslav Rechcigl, Jr. is a Nutrition Advisor and Chief of Research and Methodol-
ogy Division in the Agency for International Development.
He has a B.S. in Biochemistry (1954), a Master of Nutritional Science degree (1955),
and a Ph.D. in nutrition, biochemistry, and physiology (1958), all from Cornell Uni-
versity. He was formerly a Research Biochemist in the National Cancer Institute, Na-
tional Institutes of Health and subsequently served as Special Assistant for Nutrition
and Health in the Health Services and Mental Health Administration, U.S. Depart-
ment of Health, Education and Welfare.
Dr. Rechcigl is a member of some 30 scientific and professional societies, including
being a Fellow of the American Association for the Advancement of Science, Fellow
of the Washington Academy of Sciences, Fellow of the American Institute of Chem-
ists, and Fellow of the International College of Applied Nutrition. He holds member-
ship in the Cosmos Club, the Honorary Society of Phi Kappa Pi, and the Society of
Sigma Xi, and is recipient of numerous honors, including an honorary membership
certificate from the International Social Science Honor Society Delta Tau Kappa. In
1969, he was a delegate to the White House Conference on Food, Nutrition, and
Health and in 1975 a delegate to the ARPAC Conference on Research to Meet U.S.
and World Food Needs. He served as President of the District of Columbia Institute
of Chemists and Councillor of the American Institute of Chemists, and currently is a
delegate to the Washington Academy of Sciences and a member of the Program Com-
mittee of the American Institute of Nutrition.
His bibliography extends over 100 publications including contributions to books,
articles in periodicals, and monographs in the fields of nutrition, biochemistry, physi-
ology, pathology, enzymology, molecular biology, agriculture, and international de-
velopment. Most recently he authored and edited Nutrition and the World Food Prob-
lem (S. Karger, Basel, 1979), World Food Problem: a Selective Bibliography of
Reviews (CRC Press, 1975), and Man, Food and Nutrition: Strategies and Technolog-
ical Measures for Alleviating the World Food Problem (CRC Press, 1973) following
his earlier pioneering treatise on Enzyme Synthesis and Degradation in Mammalian
Systems(S. Karger, Basel, 1971), and that on Microbodies and Related Particles, Mor-
phology, Biochemistry and Physiology (Academic Press, New York, 1969). Dr. Rech-
cigl also has initiated a new series on Comparative Animal Nutrition and was Associ-
ated Editor of Nutrition Reports International.
ADVISORY BOARD MEMBERS
E. J. W. Barrington Dorothy Hollingsworth
Cornerways The British Nutrition Foundation
Alderton, Tewkesbury Alembic House
Glascow, Scotland London, England
Charles A. Black B. Connor Johnson
Department of Agronomy Department of Biochemistry and
Iowa State University of Science and Molecular Biology
Technology The University of Oklahoma Health
Ames, Iowa Science Center
Oklahoma City, Oklahoma
Ricardo Bressani
Division of Agricultural and Food 0. L. Kline
Science American Institute of Nutrition
Institute of Nutrition of Central Bethesda, Maryland
America and Panama (IN CAP)
Guatemala City, Guatemala Gilbert A. Leveille
General Foods Corporation
Sir David Cuthbertson Tarrytown, New York
Department of Pathology and
Chemistry Margaret Mead (deceased)
University of Glasgow The American Museum of Natural
Glasgow, Scotland History
New York, New York
William J. Darby
The Nutrition Foundation, Inc. EmilM. Mrak
New York, New York Department of Food Science
University of California, Davis
Emanuel Epstein Davis, California
Department of Soils and Plant
Nutrition Anthony H. Rose
University of California, Davis School of Biological Sciences
Davis, California University of Bath
Claverton Down
Leon Golberg Bath, England
Chemical Industry Institute of
Toxicology Howerde E. Sauberlick
Research Triangle Park, North Department of Nutrition
Carolina Letterman Army Institute of Research
San Francisco, California
Earl 0. Heady
Center for Agricultural and Rural NevinS. Scrimshaw
Development Department of Nutrition and Food
Iowa State University of Science and Science
Technology Massachusetts Institute of Technology
Ames, Iowa Cambridge, Massachusetts
ADVISORY BOARD MEMBERS (Continued)
Charity Waymouth E. M. Widdowson
The Jackson Laboratory Dunn Nutritional Laboratories
Bar Harbor, Maine Cambridge, England
Dr. S. H. Wittower
Agricultural Experiment Station
Michigan State University
East Lansing, Michigan
CONTRIBUTORS
A. Aschkenasy, M.D., Sc.D. J. W. T. Dickerson, Ph.D.
Centre National de Ia Recherche Division of Nutrition and Food Science
Scientifique Department of Biochemistry
Laboratoire d'Hematologie University of Surrey
Nutritionelle Guilford, Surrey, England
Paris, France
C. Eckhert, Ph.D.
C. H. Barrows, Sc.D.
School of Public Health
Section of Comparative Nutrition
Division of Environmental and
Gerontology Research Center
Nutritional Sciences
National Institute on Aging
University of California
Baltimore City Hospitals
Los Angeles, California
Baltimore, Maryland
V. R. Edgerton, Ph.D.
T. K. Basu, B.V.Sc., M.S., Ph.D.
Brain Research Institute
Foods and Nutrition Division
Department of Kinesiology
Faculty of Home Economics
University of California
The University of Alberta
Los Angeles, California
Edmonton, Canada
U.N. Bhuyan, M.D. W. P. Faulk, M.D.
Department of Pathology Blond Mcindoe Centre for
All-India Institute of Medical Sciences Transplantation Biology
New Delhi, India East Grinstead, Sussex, England
J. G. Brand, Ph.D.
S. Frankova, D.Sc.
Monell Chemical Senses Center and Institute of Psychology
Department of Biochemistry Czechoslovak Academy of Sciences
School of Dental Medicine Prague, Czechoslovakia
University of Pennsylvania
Philadelphia, Pennsyivania
G. Goldspink, Ph.D., Sc.D., F.R.M.S.
Der,a.rt;ncn: ·.'f Zoology
·:J. A.. Camphr;;l, Ph.D.
U r::vcrsi~y o; H. u.ll
Protein Res~·~~~ch Lahc:--ato~y
Veterans Admini5traiion l\kc.!icu\ [( ~:·~6~tOi!-:_; ~on-H1!li, Yo;-kshi!-c
E:cgland
Center
Bronx, New York
K. Y. Guggenheim, M.D.
R. K. Chandra, M.D. Department of Nutrition
Department of Pediatrics Hebrew University-Haddasah Medical
University of Newfoundland School
St. John's, Newfoundland Jerusalem, Israel