Nutrition Heinz Hadbook Nutrion

280 Pages·1.926 MB·English

by  Yeung D.L., Laquatra I. (editors)

HEINZ
HANDBOOK
of
9th EDITION
Edited by David L. Yeung, Ph.D. and
Idamarie Laquatra, Ph.D., R.D.
HEINZ
HANDBOOK OF NUTRITION
NINTH EDITION
Distributed by
Heinz Corporate Research Center
H.J. HEINZ COMPANY
Edited by
David L. Yeung, Ph.D.
General Manager - Global Nutrition
H.J. Heinz Company
and
Idamarie Laquatra, Ph.D., R.D.
Nutrition Consultant
Copyright 1949, 1950, 1956, 1962, 1963, 1964, 1972, 1990, 1995, 2003
by H.J.HEINZ COMPANY
All rights reserved.This book, or parts
thereof, must not be reproduced in any
form without permission of the publisher.
First edition, 1949
Second, revised printing, 1950
Second edition, 1954 Third edition, 1956
Second, revised printing, 1958
Third, revised printing, 1959
Fourth edition, 1960 Fifth edition, 1962
First, revised printing, 1963
Second, revised printing, 1964
Sixth edition, 1972
Seventh edition, 1990
Eighth edition, 1995
Ninth edition, 2003
Library of Congress Catalog Card Number 95-076641
This publication represents recent research on the subject matter contained herein.It is not
intended as a guide for those whose diets require accurate measurement of daily nutritive
intake.The information contained herein reports the averages of analysis of random samples
representing the products named.
FORWARD
During 2003, the H. J. Heinz Company adopted its “Global
Operating Principles,” which formally set forth the company’s
long-held commitment “to providing superior food products that
enhance the lives and well-being of people everywhere.” This
ninth edition of the Heinz Handbook of Nutrition is testament to
the company’s constant dedication to superior nutrition and pure
foods. In fact, company Founder Henry J. Heinz stood as the
sole commercial food processor to back the 1906 Pure Food and
Drug Act.
Today, our brands are among the most recognized in the world.
They are sold on all inhabited continents and enjoyed in every
time zone. As global purveyors, we are proud to share our more
than 130 years of experience with health care professionals,
scientists and researchers worldwide. Several generations of
Heinz technologists, dietitians and nutritionists have made this
handbook possible. We are proud to share it with you.
William R. Johnson
Chairman, President and Chief Executive Officer
April 2003
PREFACE
The Ninth Edition of Heinz Nutritional Data (now renamed
Heinz Handbook of Nutrition) is a continuation of work started in
1934, when the H.J. Heinz Company published the first edition
of “Nutritional Charts”. This classic brochure of descriptive and
tabular information relating to the nutritive value of foods was
compiled for the guidance of physicians, nutritionists, dietitians,
public health workers and home economists to aid them in
devising diets for both the sick and healthy.
Through twelve editions, “Nutritional Charts” grew rapidly in
scope and volume until it became necessary to change the format
to book form. Thus, in 1949 HEINZ NUTRITIONAL DATA
became the greatly expanded successor to the original
“Nutritional Charts” incorporating much additional material
from the fields of food, nutrition, biochemistry and medicine.
Nine editions and several revised printings attest to the wide and
favorable reception given this publication. Most gratifying has
been its adoption as a teaching aid by certain medical schools in
this country. In this new edition, the RDAs have been replaced
where available with the DRIs. Furthermore, a new chapter on
Functional Foods has been added. This reflects the current
interest in this area of nutrition. It is our hope that the HEINZ
HANDBOOK OF NUTRITION, the title which better reflects
the content of the book, will continue to be a useful reference
manual for those concerned with the theory and practice of the
science of nutrition.
ABOUT THE EDITORS
David Lawrence Yeung, Ph.D.
Dr. David Yeung is the General Manager-Global Nutrition
Service, H.J. Heinz Company. He received his doctorate degree
from the Department of Nutritional Sciences, Faculty of
Medicine, University of Toronto, Toronto, Canada.
He was an associate professor in Applied Human Nutrition at the
University of Guelph, Guelph Ontario, Canada before joining
the H.J. Heinz Company of Canada. Dr. Yeung remains academi-
cally active. He is an adjunct professor in the Department of
Nutritional Sciences, Faculty of Medicine, University of Toronto
and has been an honorary professor in universities in Canada and
the People’s Republic of China.
Dr. Yeung has published over 70 articles in refereed scientific
journals. He authored the book “Infant Nutrition- A Study of
Feeding Practices and Growth From Birth to 18 Months”; and
edited the monographs “Essays in Pediatrics Nutrition” and
“Heinz Nutritional Data”. The latter was revised to “Heinz
Handbook of Human Nutrition” which was published in 1995.
He has served on numerous scientific committees in Canada and
the US.
Dr. Yeung has wide international experiences. He is the President
of the Heinz Institute of Nutrition. He has, in this capacity,
participated in programs in Australia, Canada, China, Czech
Republic, Hungary, India, Indonesia, Malaysia, Poland, Portugal,
Russia, Singapore, Spain, Thailand, The Philippines, USA and
Venezuela. He has served as a consultant to the Food and
Agriculture Organization (FAO), The Micronutrient Initiatives
(MI), United States of America Agency for International
Development (USAID).
In 1997, Dr. Yeung received the Earle Willard McHenry Award
from the Canadian Society for Nutritional Sciences in recogni-
tion of distinguished service in nutrition.
ABOUT THE EDITORS
Idamarie Laquatra, Ph.D., R.D.
Idamarie Laquatra earned her graduate degrees in nutrition from
The Pennsylvania State University. A licensed registered dietitian,
Dr. Laquatra has experience in the clinical, academic and business
fields. She has extensive training in nutrition counseling, has
conducted research in this area, and authored and co-authored
articles in peer-reviewed journals and chapters in texts.
Prior to earning her advanced degrees, Dr. Laquatra worked as
a clinical dietitian in the hospital and nursing home settings.
After completing her PhD, she became a postdoctoral fellow in
Preventive Cardiology at the University of Medicine and
Dentistry of New Jersey. In addition to her postdoctoral studies,
she served as adjunct faculty at Montclair State University in
Upper Montclair, New Jersey.
Her food industry experience includes eight years at the H.J.
Heinz Company, first as Nutritionist for Heinz USA and then as
Manager of Nutrition for Weight Watchers Food Company. She
joined Diet Center, Inc. in 1992 as Vice President of Scientific
Affairs and Training. In 1995, Dr. Laquatra began her nutrition
consulting business, contracting with clients in both the non-
profit and for-profit sectors.
Dr. Laquatra is also an active member of the American Dietetic
Association (ADA). She served as President of the Pittsburgh
Dietetic Association, was elected Pennsylvania Delegate, and was
appointed Chair of the Advisory Committee of ADA’s Food and
Nutrition Conference and Exhibition in 2002. The Pennsylvania
Dietetic Association presented her the Keystone Award in 1998
and the Outstanding Dietitian of Pennsylvania award in 2002.
ACKNOWLEDGMENTS
The editors gratefully acknowledge Dr. Sanjiv Agarwal, former
research fellow at the Department of Nutritional Sciences,
Faculty of Medicine, University of Toronto, for updating this
edition and for writing Chapter 9; Dr. Helen Guthrie, Professor
Emeritus, Department of Nutrition, Pennsylvania State University;
and Dr. A. Venket Rao, Department of Nutritional Sciences,
Faculty of Medicine, University of Toronto for their valuable
advice; and Dr. Marco De Buono, for his assistance in preparing
the manuscript. Special thanks to Donna Kwan who spent a great
deal of time assisting the editors. We wish her well in her career
in dietetics. We also thank Caroline Cheng for her help.
TABLE OF CONTENTS
Chapter 1 PROTEINS AND AMINO ACIDS
Digestion of Protein...................................................................2
Intestinal Absorption of Amino Acids
and Di-and Tripeptides..............................................................3
Protein Requirements................................................................5
Indispensable and Dispensable Amino Acids...........................5
Metabolism of Amino Acids.......................................................8
Transamination....................................................................11
Oxidative Deamination........................................................11
Urea Cycle..........................................................................12
Glucose-Alanine Cycle........................................................12
Citric Acid Cycle..................................................................13
Individual Characteristics of Amino Acids...............................13
Glycine................................................................................13
Glutamic Acid......................................................................13
Phenylalanine and Tyrosine................................................14
Histidine..............................................................................14
Tryptophan..........................................................................14
Proline and Hydroxyproline.................................................14
Arginine...............................................................................14
Cysteine, Cystine and Methionine......................................14
Taurine................................................................................14
Dietary Management of Phenylketonuria................................15
Protein Restriction and Overloading.......................................16
Suggested Readings...............................................................17
Chapter 2 CARBOHYDRATES
Monosaccharides....................................................................19
Hexoses..............................................................................22
Glucose..........................................................................22
Fructose..........................................................................23
Galactose.......................................................................23
Mannose.........................................................................23
Hexose Derivatives.............................................................23
Sorbitol...........................................................................23
Mannitol..........................................................................24
Inositol............................................................................24
Pentoses..................................................................................24
Disaccharides..........................................................................24
Sucrose...............................................................................25
Lactose...............................................................................25
Maltose...............................................................................25
Oligosaccharides.....................................................................26
(cid:2)-Galactosides....................................................................26
Fructooligosaccharides.......................................................26
Polysaccharides......................................................................27
Starch..................................................................................27
Glycogen.............................................................................28
Cellulose.............................................................................28
Gum....................................................................................28
Functions.................................................................................29
Digestion and Absorption........................................................29
Metabolism..............................................................................30
Glycolysis............................................................................32
Citric Acid Cycle and Electron Transport System...............32
Pentose Phosphate Shunt..................................................32
Glycogenesis......................................................................32
Glycogenolysis....................................................................32
Metabolic Relationships of Carbohydrate to
Protein and Fat........................................................................33
Gluconeogenesis................................................................33
Synthesis of Protein and Fat from Carbohydrate................33
Carbohydrate in the Diet.........................................................33
Source.................................................................................33
Composition of the Diet......................................................33
Disorders of Carbohydrate Metabolism...................................34
Lactose Intolerance.............................................................34
Sucrose Intolerance............................................................35
Galactosemia......................................................................35
Diabetes Mellitus.................................................................36
Dietary Fiber............................................................................40
Artificial Sweeteners................................................................42
Suggested Readings...............................................................43