Nutrition and diet therapy. Self-instructional approaches PDF
Preview Nutrition and diet therapy. Self-instructional approaches
61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page i F I F T H E D I T I O N Nutrition and Diet Therapy Self-Instructional Approaches Peggy S. Stanfield, MS, RD/LD, CNS Dietetic Resources Twin Falls, Idaho Y. H. Hui, PhD West Sacramento, California 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page ii World Headquarters Jones and Bartlett Publishers Jones and Bartlett Publishers Canada Jones and Bartlett Publishers 40 Tall Pine Drive 6339 Ormindale Way International Sudbury, MA 01776 Mississauga, Ontario L5V 1J2 Barb House, Barb Mews 978-443-5000 Canada London W6 7PA [email protected] United Kingdom www.jbpub.com Jones and Bartlett’s books and products are available through most bookstores and online booksellers. To con- tact Jones and Bartlett Publishers directly, call 800-832-0034, fax 978-443-8000, or visit our website, www.jbpub.com. Substantial discounts on bulk quantities of Jones and Bartlett’s publications are available to corporations, professional associations, and other qualified organizations. For details and specific discount information, contact the special sales department at Jones and Bartlett via the above contact information or send an email to [email protected]. Copyright © 2010 by Jones and Bartlett Publishers, LLC All rights reserved. No part of the material protected by this copyright may be reproduced or utilized in any form, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval sys- tem, without written permission from the copyright owner. The authors, editor, and publisher have made every effort to provide accurate information. However, they are not responsible for errors, omissions, or for any outcomes related to the use of the contents of this book and take no responsibility for the use of the products and procedures described. Treatments and side effects described in this book may not be applicable to all people; likewise, some people may require a dose or experience a side effect that is not described herein. Drugs and medical devices are discussed that may have limited availability controlled by the Food and Drug Administration (FDA) for use only in a research study or clinical trial. Research, clinical practice, and government regulations often change the accepted standard in this field. When consideration is being given to use of any drug in the clinical setting, the health care provider or reader is responsible for determining FDA status of the drug, reading the package insert, and reviewing prescribing information for the most up-to- date recommendations on dose, precautions, and contraindications, and determining the appropriate usage for the product. This is especially important in the case of drugs that are new or seldom used. Production Credits Publisher: Kevin Sullivan Acquisitions Editor: Amy Sibley Acquisitions Editor: Emily Ekle Associate Editor: Patricia Donnelly Editorial Assistant: Rachel Shuster Senior Production Editor: Tracey Chapman Marketing Manager: Rebecca Wasley V.P., Manufacturing and Inventory Control: Therese Connell Composition: Auburn Associates, Inc. Cover Design: Timothy Dziewit Cover Image: © inacio pires/ShutterStock, Inc. Printing and Binding: Malloy, Inc. Cover Printing: Malloy, Inc. Library of Congress Cataloging-in-Publication Data Stanfield, Peggy. Nutrition and diet therapy : self-instructional approaches / Peggy Stanfield, Y.H. Hui.—5th ed. p. ; cm. Includes bibliographical references and index. ISBN-13: 978-0-7637-6137-0 (pbk.) ISBN-10: 0-7637-6137-0 (pbk.) 1. Diet therapy—Programmed instruction. 2. Dietetics—Programmed instruction. I. Hui, Y. H. (Yiu H.) II. Title. [DNLM: 1. Nutritional Physiological Phenomena—Programmed Instruction. 2. Diet Therapy—Programmed Instruction. QU 18.2 S785n 2009] RM218.S73 2009 615.8'54—dc22 2008051158 6048 Printed in the United States of America 13 12 11 10 09 10 9 8 7 6 5 4 3 2 1 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page iii This fifth edition of Nutrition and Diet Therapy is dedicated with appreciation to our dear friend and first editor, James Keating, who many years ago started our writing careers. His unfailing support and encouragement enhances our endeavors and his friendship gives us great pleasure. Much love to you, Jim. Peggy and Y. H. 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page iv 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page v Contents About the Authors xix Preface xxi Acknowledgments xxiii PART I Nutrition Basics and Applications 1 CHAPTER1 Introduction to Nutrition 3 Outline 3 Objectives 3 Glossary 3 Background Information 4 Activity 1: Dietary Allowances, Eating Guides, and the Food Guidance System 5 Dietary Standards 5 Dietary Guidelines 6 Food Guidance System 9 Food Exchange Lists 15 Responsibilities of Health Personnel 15 Progress Check on Activity 1 16 Activity 2: Legislation and Health Promotion 17 Food Labeling 17 Dietary Supplement Law 21 National Cholesterol Education Program (NCEP) 21 Functional Foods and Nutraceuticals 21 Responsibilities of Health Personnel 22 Progress Check on Activity 2 22 References 23 CHAPTER2 Food Habits 25 Outline 25 Objectives 25 Glossary 25 Background Information 26 Activity 1: Factors Affecting Food Consumption 26 Food and Symbols 26 Examples of Food Behaviors 27 Poverty, Appetite, and Biological Food Needs 28 Summary 28 Progress Check on Activity 1 28 Activity 2: Some Effects of Culture, Religion, and Geography on Food Behaviors 29 Basic Considerations 29 Reference Tables on Food Patterns 29 Responsibilities of Health Personnel 32 v 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page vi vi CONTENTS Progress Check on Activity 2 32 References 33 CHAPTER 3 Proteins and Health 35 Outline 35 Objectives 35 Glossary 35 Background Information 36 Activity 1: Protein as a Nutrient 36 Definitions, Essentiality, and Requirement 36 Protein Sparing 37 Functions, Storage, Sources, and Utilization 37 Amino Acid Supplements 38 Progress Check on Activity 1 38 Activity 2: Meeting Protein Needs and Vegetarianism 39 Requirements for Protein and Amino Acids 39 Vegetarianism: Rationale and Classification 40 Vegetarianism: Diet Evaluation 40 Vegetarianism: Diet Planning 41 Excessive and Deficient Protein Intake 42 Responsibilities of Health Personnel 43 Progress Check on Activity 2 44 References 45 CHAPTER 4 Carbohydrates and Fats: Implications for Health 47 Outline 47 Objectives 47 Glossary 48 Background Information 48 Activity 1: Carbohydrates: Characteristics and Effects on Health 49 Definitions, Classification, and Requirements 49 Functions 49 Sources, Storage, Sweeteners, and Intake 51 Athletic Activities 52 Health Implications 52 Progress Check on Activity 1 53 Activity 2: Fats: Characteristics and Effects on Health 54 Definitions and Food Sources 54 Functions and Storage 55 Diet, Fats, and Health 55 Progress Check on Activity 2 58 References 59 CHAPTER5 Vitamins and Health 61 Outline 81 Objectives 61 Glossary 62 Background Information 62 Activity 1: The Water-Soluble Vitamins 63 Reference Tables 63 Progress Check on Activity 1 64 Activity 2: The Fat-Soluble Vitamins 67 Reference Tables 67 Antioxidants 67 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page vii CONTENTS vii Vitamins and the Preparation and Processing of Food 69 Progress Check on Activity 2 73 Responsibilities of Health Personnel 75 Summary 76 Progress Check on Chapter 5 76 References 77 CHAPTER6 Minerals, Water, and Body Processes 79 Outline 79 Objectives 79 Glossary 80 Background Information 80 Water: A Primer 81 Activity 1: The Essential Minerals: Functions, Sources, and Characteristics 81 Reference Tables 81 Calcium 81 Potassium 84 Sodium 85 Iron 85 Implications for Health Personnel 88 Activity 2: Water and the Internal Environment 92 Functions and Distribution of Body Water 92 Body Water Balance 92 Water Requirements for Athletes 93 Responsibilities of Health Personnel 93 Summary 93 Progress Check on Chapter 6 94 References 97 CHAPTER7 Meeting Energy Needs 99 Outline 99 Objectives 99 Glossary 99 Background Information 100 Activity 1: Energy Balance 100 Energy Measurement 100 Basal Metabolic Rate 101 Energy and Physical Activity 101 Thermic Effect of Food 101 Energy Intake and Output 101 Body Energy Need 102 Calculating Energy Intake 102 Progress Check on Activity 1 104 Activity 2: The Effects of Energy Imbalance 105 Definitions 105 How to Determine Your Weight 105 Body Composition 106 Estimate Energy or Caloric Requirements 106 Undernutrition 107 Obesity 107 Progress Check on Activity 2 109 Activity 3: Weight Control and Dieting 110 Calories, Eating Habits, and Exercise 110 Guidelines for Dieting 112 61370_FMxx_i_xxiv.qxd 4/15/09 10:06 AM Page viii viii CONTENTS The Business of Dieting 113 Summary 114 Responsibilities of Health Personnel 114 Progress Check on Activity 3 115 References 115 PART II Public Health Nutrition 117 CHAPTER8 Nutritional Assessment 119 Outline 119 Objectives 119 Glossary 119 Background Information 120 Activity 1: Assessment of Nutritional Status 120 Physical Findings 120 Anthropometric Measurements 120 Laboratory Data 120 Diet History and Methods of Evaluating Data 120 Responsibilities of Health Personnel 123 Summary 126 Progress Check on Activity 1 126 References 127 CHAPTER 9 Nutrition and the Life Cycle 129 Outline 129 Objectives 129 Glossary 130 Background Information 130 Activity 1: Maternal and Infant Nutrition 131 Pregnancy: Determining Factors 131 Pregnancy: Nutritional Needs and Weight Gain 131 Pregnancy: Health Concerns 133 Lactation and Early Infancy: An Overview 133 Breastfeeding 134 Bottle-feeding 135 Health Concerns of Infancy 136 Introduction of Solid Foods 136 Responsibilities of Health Personnel 136 Progress Check on Activity 1 137 Activity 2: Childhood and Adolescent Nutrition 139 Toddler: Ages One to Three 139 Preschooler: Ages Three to Five 140 Early Childhood: Health Concerns 140 Early Childhood: Nutritional Requirements 142 Middle Childhood: General Considerations 142 Adolescence: Nutrition and Diet 143 Adolescence: Health Concerns 143 Responsibilities of Health Personnel 146 Progress Check on Activity 2 146 Activity 3: Adulthood and Nutrition 147 Early and Middle Adulthood 147 The Elderly: Factors Affecting Nutrition and Diet 148 The Elderly: Health Problems 149 Nutrition Quackery 149 Progress Check on Activity 3 151 61370_FMxx_i_xxiv.qxd 4/14/09 11:59 AM Page ix CONTENTS ix Activity 4: Exercise, Fitness, and Stress-Reduction Principles 153 Physical Fitness 154 Exercise and Nutritional Factors 154 An Ideal Program 154 Caloric Costs and Running 154 A Good Sports Beverage 154 Stress and Special Populations 155 Progress Check on Activity 4 155 Summary 156 Responsibilities of Health Personnel 157 References 158 CHAPTER10 Drugs and Nutrition 159 Outline 159 Objectives 159 Glossary 159 Background Information 160 Progress Check on Background Information 161 Activity 1: Food and Drug Interactions 162 Effects of Food on Drugs 162 Effects of Drugs on Food 162 Food and Drug Incompatibilities 163 Clinical Implications 163 Progress Check on Activity 1 164 Activity 2: Drugs and the Life Cycle 165 Effects on Pregnancy and Lactation 165 Effects on Adults 166 Effects on the Elderly 166 An Example of Side Effects from Medications for Hyperactivity 167 Progress Check on Activity 2 167 Nursing Responsibilities 168 References 168 CHAPTER11 Dietary Supplements 171 Outline 171 Objectives 171 Glossary 172 Background Information 172 Progress Check on Background Information 173 Activity 1: DSHE Act of 1994 173 Definition of Dietary Supplement 173 Nutritional Support Statements 174 Ingredient and Nutrition Information Labeling 174 New Dietary Ingredients 174 Monitoring for Safety 175 Understanding Claims 175 Progress Check on Activity 1 176 Activity 2: Folate or Folic Acid 177 Need for Extra Folic Acid 177 Vitamin B and Folic Acid 177 12 Folic Acid, Heart Disease, and Cancer 178 Folic Acid and Methotrexate for Cancer 178 Folic Acid and Methotrexate for Noncancerous Diseases 178 Health Risk 178 Progress Check on Activity 2 178
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