Nutritional sciences from fundamentals to food

762 Pages·2011·34.231 MB·English

by  Beerman, Kathy A., McGuire, Michelle

Dietary Reference Intakes (DRI)
The Dietary Reference Intakes (DRI) include two sets of values that serve as goals for nutrient intake—Recommended Dietary Allowances (RDA) and
Adequate Intakes (AI). The RDA refl ect the average daily amount of a nutrient considered adequate to meet the needs of most healthy people. If there
is insuffi cient evidence to determine an RDA, an AI is set. The DRI include a set of values called Tolerable Upper Intake Levels (UL). The UL represent the
maximum amount of a nutrient that appears safe for most healthy people to consume on a regular basis. Turn the page for a listing of the UL for selected
vitamins and minerals and the AMDR values for macronutrient intake.
Estimated Energy Requirements (EER), Recommended Dietary Allowances (RDA), and
Adequate Intakes (AI) for
Water, Energy, and the Macronutrients
Age (yr) Refere(nkcge /Bm2M)I Referecncme (ihnei)ght, Referekncg e( lwb)eight, WateraAI (L/day)EnergyEERb(kcal/dCaary)bohRyDdrA a(tge/daTy)otal fiAbI e(rg/day)Total faAtI (g/day)LinoleicA I a(cigd/day)LinoleniAIc (agci/dd cay)ProteinRDA (g/daPyr)doteinRDA (g/kg/day)
Males
0–0.5 — 62 (24) 6 (13) 0.7e 570 60 — 31 4.4 0.5 9.1 1.52
0.5–1 — 71 (28) 9 (20) 0.8f 743 95 — 30 4.6 0.5 11 1.2
1–3g — 86 (34) 12 (27) 1.3 1046 130 19 — 7 0.7 13 1.05
4–8g 15.3 115 (45) 20 (44) 1.7 1742 130 25 — 10 0.9 19 0.95
9–13 17.2 144 (57) 36 (79) 2.4 2279 130 31 — 12 1.2 34 0.95
14–18 20.5 174 (68) 61 (134) 3.3 3152h 130 38 — 16 1.6 52 0.85
19–30 22.5 177 (70) 70 (154) 3.7 3067h 130 38 — 17 1.6 56 0.8
31–50 3.7 3067h 130 38 — 17 1.6 56 0.8
(cid:2)50 3.7 3067h 130 30 — 14 1.6 56 0.8
Females
0–0.5 — 62 (24) 6 (13) 0.7e 520 60 — 31 4.4 0.5 9.1 1.52
0.5–1 — 71 (28) 9 (20) 0.8f 676 95 — 30 4.6 0.5 11 1.2
1–3g — 86 (34) 12 (27) 1.3 992 130 19 — 7 0.7 13 1.05
4–8g 15.3 115 (45) 20 (44) 1.7 1642 130 25 — 10 0.9 19 0.95
9–13 17.4 144 (57) 37 (81) 2.1 2071 130 26 — 10 1.0 34 0.95
14–18 20.4 163 (64) 54 (119) 2.3 2368 130 26 — 11 1.1 46 0.85
19–30 21.5 163 (64) 57 (126) 2.7 2403i 130 25 — 12 1.1 46 0.8
31–50 2.7 2403i 130 25 — 12 1.1 46 0.8
(cid:2)50 2.7 2403i 130 21 — 11 1.1 46 0.8
Pregnancy
1st trimester 3.0 (cid:3)0 175 28 — 13 1.4 (cid:3)25 1.1
2nd trimester 3.0 (cid:3)340 175 28 — 13 1.4 (cid:3)25 1.1
3rd trimester 3.0 (cid:3)452 175 28 — 13 1.4 (cid:3)25 1.1
Lactation
1st 6 months 3.8 (cid:3)330 210 29 — 13 1.3 (cid:3)25 1.3
2nd 6 months 3.8 (cid:3)400 210 29 — 13 1.3 (cid:3)25 1.3
NOTE: For all nutrients, values for infants are AI. Dashes indicate that values have not been cThe linolenic acid referred to in this table and text is the omega-3 fatty acid known as
determined. alpha-linolenic acid.
aThe water AI includes drinking water, water in beverages, and water in foods; in general, dThe values listed are based on reference body weights.
drinking water and other beverages contribute about 70 to 80 percent, and foods, the eAssumed to be from human milk.
remainder. Conversion factors: 1 L (cid:1) 33.8 fl uid oz; 1 L (cid:1) 1.06 qt; 1 cup (cid:1) 8 fl uid oz. fAssumed to be from human milk and complementary foods and beverages. This includes
bThe Estimated Energy Requirement (EER) represents the average dietary energy intake that approximately 0.6 L (~3 cups) as total fl uid including formula, juices, and drinking water.
will maintain energy balance in a healthy person of a given sex, age, weight, height, and gFor energy, the age groups for young children are 1–2 years and 3–8 years.
physical activity level. The values listed are based on an “active” person at the reference hFor males, subtract 10 kcalories per day for each year of age above 19.
height and weight and at the midpoint ages for each group until age 19. Chapter 2 and Ap- iFor females, subtract 7 kcalories per day for each year of age above 19.
pendix B provide equations and tables to determine Estimated Energy Requirements.
SOURCE: Adapted from the Dietary Reference Intakes series, National Academies Press. Copyright 1997, 1998, 2000, 2001, 2002, 2004, 2005, by the National Academy of Sciences.
Recommended Dietary Allowances (RDA) and Adequate Intakes (AI) for Vitamins
d
Age (yr) ThiamiRnDA (mg/dRaiyb)o flaRviDnA (mg/daNiya)cinRDA (mg/dBaiyo)atinAI((cid:5)g/day)PantotAhIe(nimc ga/cdiayV)itamiRn DBA (6mg/dFaoyl)ateRDA (µg/daViyt)bamiRn DBA (µ12g/daCy)holinAeI (mg/day)VitamiRn DCA (mg/dVaity)amiRn DAA (µg/daVyi)tcamiAnI (µDg/day)dVitamiRn DEA (mg/dVaiyt)eamiAnI (Kµg/day)
Infants
0–0.5 0.2 0.3 2 5 1.7 0.1 65 0.4 125 40 400 5 4 2.0
0.5–1 0.3 0.4 4 6 1.8 0.3 80 0.5 150 50 500 5 5 2.5
Children
1–3 0.5 0.5 6 8 2 0.5 150 0.9 200 15 300 5 6 30
4–8 0.6 0.6 8 12 3 0.6 200 1.2 250 25 400 5 7 55
Males
9–13 0.9 0.9 12 20 4 1.0 300 1.8 375 45 600 5 11 60
14–18 1.2 1.3 16 25 5 1.3 400 2.4 550 75 900 5 15 75
19–30 1.2 1.3 16 30 5 1.3 400 2.4 550 90 900 5 15 120
31–50 1.2 1.3 16 30 5 1.3 400 2.4 550 90 900 5 15 120
51–70 1.2 1.3 16 30 5 1.7 400 2.4 550 90 900 10 15 120
(cid:2)70 1.2 1.3 16 30 5 1.7 400 2.4 550 90 900 15 15 120
Females
9–13 0.9 0.9 12 20 4 1.0 300 1.8 375 45 600 5 11 60
14–18 1.0 1.0 14 25 5 1.2 400 2.4 400 65 700 5 15 75
19–30 1.1 1.1 14 30 5 1.3 400 2.4 425 75 700 5 15 90
31–50 1.1 1.1 14 30 5 1.3 400 2.4 425 75 700 5 15 90
51–70 1.1 1.1 14 30 5 1.5 400 2.4 425 75 700 10 15 90
(cid:2)70 1.1 1.1 14 30 5 1.5 400 2.4 425 75 700 15 15 90
Pregnancy
≤18 1.4 1.4 18 30 6 1.9 600 2.6 450 80 750 5 15 75
19–30 1.4 1.4 18 30 6 1.9 600 2.6 450 85 770 5 15 90
31–50 1.4 1.4 18 30 6 1.9 600 2.6 450 85 770 5 15 90
Lactation
≤18 1.4 1.6 17 35 7 2.0 500 2.8 550 115 1200 5 19 75
19–30 1.4 1.6 17 35 7 2.0 500 2.8 550 120 1300 5 19 90
31–50 1.4 1.6 17 35 7 2.0 500 2.8 550 120 1300 5 19 90
NOTE: For all nutrients, values for infants are AI. cVitamin A recommendations are expressed as retinol activity equivalents (RAE).
aNiacin recommendations are expressed as niacin equivalents (NE), except for recommendations for dVitamin D recommendations are expressed as cholecalciferol.
infants younger than 6 months, which are expressed as preformed niacin. eVitamin E recommendations are expressed as (cid:4)-tocopherol.
bFolate recommendations are expressed as dietary folate equivalents (DFE).
Recommended Dietary Allowances (RDA) and Adequate Intakes (AI) for Minerals
Age (yr) SodiumAI (mg/dayC)hloriAdIe (mg/dayP)otassiAIu (mmg/dayC)alciuAmI (mg/dayP)hosphRoDrAu s(mg/daMya)gneRsiDuA m(mg/Idraoy)nRDA (mg/dZianyc)RDA (mg/Idoadyi)neRDA (µg/dSayel)eniRuDmA (µg/daCyo)pperRDA (µg/daMya)ngaAIn e(semg/daFyl)uoridAeI (mg/dayC)hromiAIu (µmg/day)MolybRdeDnA u(µmg/day)
Infants
0–0.5 120 180 400 210 100 30 0.27 2 110 15 200 0.003 0.01 0.2 2
0.5–1 370 570 700 270 275 75 11 3 130 20 220 0.6 0.5 5.5 3
Children
1–3 1000 1500 3000 500 460 80 7 3 90 20 340 1.2 0.7 11 17
4–8 1200 1900 3800 800 500 130 10 5 90 30 440 1.5 1.0 15 22
Males
9–13 1500 2300 4500 1300 1250 240 8 8 120 40 700 1.9 2 25 34
14–18 1500 2300 4700 1300 1250 410 11 11 150 55 890 2.2 3 35 43
19–30 1500 2300 4700 1000 700 400 8 11 150 55 900 2.3 4 35 45
31–50 1500 2300 4700 1000 700 420 8 11 150 55 900 2.3 4 35 45
51–70 1300 2000 4700 1200 700 420 8 11 150 55 900 2.3 4 30 45
(cid:2)70 1200 1800 4700 1200 700 420 8 11 150 55 900 2.3 4 30 45
Females
9–13 1500 2300 4500 1300 1250 240 8 8 120 40 700 1.6 2 21 34
14–18 1500 2300 4700 1300 1250 360 15 9 150 55 890 1.6 3 24 43
19–30 1500 2300 4700 1000 700 310 18 8 150 55 900 1.8 3 25 45
31–50 1500 2300 4700 1000 700 320 18 8 150 55 900 1.8 3 25 45
51–70 1300 2000 4700 1200 700 320 8 8 150 55 900 1.8 3 20 45
(cid:2)70 1200 1800 4700 1200 700 320 8 8 150 55 900 1.8 3 20 45
Pregnancy
≤18 1500 2300 4700 1300 1250 400 27 12 220 60 1000 2.0 3 29 50
19–30 1500 2300 4700 1000 700 350 27 11 220 60 1000 2.0 3 30 50
31–50 1500 2300 4700 1000 700 360 27 11 220 60 1000 2.0 3 30 50
Lactation
≤18 1500 2300 5100 1300 1250 360 10 13 290 70 1300 2.6 3 44 50
ES3
19–30 1500 2300 5100 1000 700 310 9 12 290 70 1300 2.6 3 45 50
31–50 1500 2300 5100 1000 700 320 9 12 290 70 1300 2.6 3 45 50
Tolerable Upper Intake Levels (UL) for Vitamins
Age (yr) Niacin(mg/day)aVitami(n mBg/6day)Folate(µg/day)aCholin(emg/day)Vitami(n mCg/day)Vitami(µn gA/day)bVitami(µn gD/day)Vitami(n mEg/day)c
Infants
0–0.5 — — — — — 600 25 —
0.5–1 — — — — — 600 25 —
Children
1–3 10 30 300 1000 400 600 50 200
4–8 15 40 400 1000 650 900 50 300
Adolescents
9–13 20 60 600 2000 1200 1700 50 600
14–18 30 80 800 3000 1800 2800 50 800
Adults
19–70 35 100 1000 3500 2000 3000 50 1000
(cid:2)70 35 100 1000 3500 2000 3000 50 1000
Pregnancy
≤18 30 80 800 3000 1800 2800 50 800
19–50 35 100 1000 3500 2000 3000 50 1000
Lactation
≤18 30 80 800 3000 1800 2800 50 800
19–50 35 100 1000 3500 2000 3000 50 1000
aThe UL for niacin and folate apply to synthetic forms obtained bThe UL for vitamin A applies to the preformed vitamin only.
from supplements, fortifi ed foods, or a combination of the cThe UL for vitamin E applies to any form of supplemental
two. (cid:4)-tocopherol, fortifi ed foods, or a combination of the two.
Tolerable Upper Intake Levels (UL) for Minerals
m
Age (yr) Sodiu(mmg/day)Chlori(demg/day)Calciu(mmg/day)Phosp(homrgu/sday)Magn(esimug/mday)dIron(mg/day)bZinc(mg/day)Iodine(µg/day)Seleni(uµmg/day)Coppe(µrg/day)Manga(nmegs/eday)Fluorid(emg/day)Molyb(µdegn/uday)Boron(mg/day)Nickel(mg/day)
Infants
0–0.5 —e —e — — — 40 4 — 45 — — 0.7 — — —
0.5–1 —e —e — — — 40 5 — 60 — — 0.9 — — —
Children
1–3 1500 2300 2500 3000 65 40 7 200 90 1000 2 1.3 300 3 0.2
4–8 1900 2900 2500 3000 110 40 12 300 150 3000 3 2.2 600 6 0.3
Adolescents
9–13 2200 3400 2500 4000 350 40 23 600 280 5000 6 10 1100 11 0.6
14–18 2300 3600 2500 4000 350 45 34 900 400 8000 9 10 1700 17 1.0
Adults
19–70 2300 3600 2500 4000 350 45 40 1100 400 10,000 11 10 2000 20 1.0
(cid:2)70 2300 3600 2500 3000 350 45 40 1100 400 10,000 11 10 2000 20 1.0
Pregnancy
≤18 2300 3600 2500 3500 350 45 34 900 400 8000 9 10 1700 17 1.0
19–50 2300 3600 2500 3500 350 45 40 1100 400 10,000 11 10 2000 20 1.0
Lactation
≤18 2300 3600 2500 4000 350 45 34 900 400 8000 9 10 1700 17 1.0
19–50 2300 3600 2500 4000 350 45 40 1100 400 10,000 11 10 2000 20 1.0
dThe UL for magnesium applies to synthetic forms obtained from supplements or drugs only. SOURCE: Adapted with permission from the Dietary Reference Intakes series, National Academies
eSource of intake should be from human milk (or formula) and food only. Press. Copyright 1997, 1998, 2000, 2001, by the National Academy of Sciences. Courtesy of the
NOTE: An Upper Limit was not established for vitamins and minerals not listed and for those age National Academies Press, Washington, D.C.
groups listed with a dash (—) because of a lack of data, not because these nutrients are safe to
consume at any level of intake. All nutrients can have adverse effects when intakes are excessive.
Acceptable Macronutrient Distribution Ranges (AMDR)
Range (percent of energy)
Children, Children, Adults
Macronutrient 1–3 years 4–18 years 19(cid:3) years
Fat 30–40 25–35 20–35
(cid:6)-6 polyunsaturated acidsa 5–10 5–105 –10
(linoleic acid)
(cid:6)-3 polyunsaturated fatty acidsa 0.6–1.2 0.6–1.2 0.6–1.2
(linolenic acid)
Carbohydrate 45–65 45–65 45–65
Protein 5–20 10–30 10–35
aApproximately 10% of the total can come from longer-chain (cid:6)-3 or (cid:6)-6 fatty acids.
SOURCE: Adapted from Institute of Medicine, Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Choles-
terol, Protein, and Amino Acids, National Academies Press; Washington, D.C., 2005.
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Second Edition
Nutritional Sciences
From Fundamentals to Food
Michelle McGuire, PhD
Washington State University
Kathy A. Beerman, PhD
Washington State University
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Nutritional Sciences: From Fundamentals © 2011 Wadsworth Cengage Learning
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Contents in Brief
1
Chapter The Science of Nutrition 3
2
Chapter Nutritional Assessment and Dietary Planning 33
3
Chapter Chemical, Biological, and Physiological Aspects of Nutrition 73
4
Chapter Carbohydrates 123
Nutrition Matters Nutrition, Diabetes, and Metabolic Syndrome 159
5
Chapter Protein 175
Nutrition Matters Food Safety 214
6
Chapter Lipids 233
Nutrition Matters Nutrition and Cardiovascular Health 273
7
Chapter Energy Metabolism 287
Nutrition Matters Alcohol, Health, and Disease 322
8
Chapter Energy Balance and Body Weight Regulation 341
Nutrition Matters Disordered Eating 386
9
Chapter Physical Activity, Health, and Sports Nutrition 405
10
Chapter Water-Soluble Vitamins 439
11
Chapter Fat-Soluble Vitamins 483
Nutrition Matters Nutrition and Cancer 515
12
Chapter The Major Minerals 531
Nutrition Matters Nutrition and Bone Health 567
13
Chapter The Trace Minerals 579
14
Chapter Life Cycle Nutrition 611
Nutrition Matters Food Insecurity, Hunger, and Malnutrition 662
Appendixes
A Aids to Calculation A-2
B Estimated Energy Requirement (EER) Calculations and Physical Activity
(PA) Values A-4
C Summary of the USDA Dietary Guidelines for Americans (2005) A-6
D The Exchange System A-9
E Answers to Review Questions and Practice Calculations A-15

Glossary G-1

Index I-1
iii
Contents
Chapter 1 The Science of Nutrition 3
Everybody Has a Story Choosing Nutrition Step 3: Data Are Collected to Test the Hypothesis 15 •
as a Career Path 4 Intervention Studies Should Be Used to Test for Causality 16
What Do We Mean by “Nutrition”? 5 Are All Nutrition Claims Believable? 19
Nutrients Support and Fuel All We Do 5 • Foods Contain Determine the Source of the Information 20 • Credibility
Nutrients and Nonnutrients 5 • Organic Nutrients Are of the Researchers Is Important 21 • Who Paid for the
Different from Organic Foods 6 Research? 21 • Evaluate the Appropriateness of the
Focus on Foods Understanding What Is Meant by “Organic Experimental Design 21 • Do Public Health Organizations
Concur? 21
Foods” 7
Nutrition and Health: What Is the Connection? 22
Functional Foods Have Extra Nutrients, Phytochemicals,
and/or Zoonutrients 7 Public Health Agencies Assess the Health of the Nation 22 •
Mortality and Morbidity Rates Measure Death and Illness
What Are the Major Nutrient Classes? 8
Over Time 22 • Life Expectancy Has Increased
Carbohydrates Are Vital for Energy and Regulatory
Dramatically 23 • Diseases Are Either Infectious or
Roles 8 • Proteins Make Up Muscles and Are Important for Noninfectious 23 • Chronic Diseases Have Replaced
Energy and Regulation 9 • Lipids Are More Than Abundant Infectious Diseases 25 • Risk Factors Do Not Necessarily
Energy Sources 9 • Water Is the Essence of Life Itself 9 • Cause Chronic Diseases 26 • Understanding Nutrition Is
Vitamins Regulate Reactions and Promote Growth and
More Important Than Ever 26
Development 9 • Minerals Provide Structure and Assist with
Focus on Diet and Health Industrialization, Population
Regulation 10
Growth, and the Nutrition Transition 27
How Do Foods Provide Energy? 10
Calories Represent the Amount of Energy in a Food 11
How Do Nutritional Scientists Conduct Their
Research? 13
Step 1: The Observation Must Be Accurate 13 • Step 2:
A Hypothesis Makes Sense of an Observation 13 •
Chapter 2 Nutritional Assessment and Dietary Planning 33
Everybody Has a Story Coping with College Food Can be Estimated Average Requirements (EARs) Refl ect a Population’s
Diffi cult for Foreign Students 34 Average Need 43 • Recommended Dietary Allowances
(RDAs) Are Recommended Intake Goals for Individuals 44 •
What Do We Mean by “Nutritional Status”? 35
Adequate Intake (AI) Levels Were Set When Data Were
Primary and Secondary Malnutrition Can Lead to Poor
Lacking for EARs 45 • Tolerable Upper Intake Levels (UL)
Nutritional Status 35 • Adequate Nutrient Intake Can Be Refl ect Safe Maximal Intakes 45 • Energy Intake Can Also Be
Different Among Individuals 36
Assessed 46
How Is Nutritional Status Assessed? 36
How Can You Easily Assess and Plan Your Diet? 48
Anthropometry: Body Measurements Provide Information
Food Guidance Systems Have Been Part of Dietary Planning
Concerning Nutritional Status 36 • Laboratory Tests Are for Decades 49 • 2005 Dietary Guidelines for Americans: Our
Important Biochemical Indicators of Nutritional Status 37 • Current Recommendations 50
Clinical Evaluations Assess Signs and Symptoms of
Food Matters Working Toward the Goal: Increasing Fruit
Disease 38 • Analysis of Your Diet Can Also Be Helpful 38 •
and Vegetable Intake 51
Food Composition Tables and Dietary Analysis Software Are
Important Tools 39 MyPyramid Illustrates How to Put Recommendations into
How Much of a Nutrient Is Adequate? 40 Practice 54 • Healthy People 2010 Outlines Our Nation’s
Goals for Healthy Living 57
Dietary Reference Intakes (DRIs) Provide Reference
Standards 40 • DRI Values Depend on Many Factors 41 •
iv
How Can You Use Food Labels to Plan a Healthy Can You Put These Concepts into Action? 64
Diet? 58 Step 1: Set the Stage and Set Your Goals 64 • Step 2: Assess
Understand What Is Included on Nutrition Facts Panels 58 Your Nutritional Status 64 • Step 3: Set the Table to Meet
Your Goals 65 • Step 4: Compare Your Plan with Your
Focus on Food What Makes a Food Kosher? 60
Assessment: Did You Succeed? 65 • There Is No Time Like
Focus on Food The Buy Fresh Buy Local Campaign 62 the Present 66
Look for Nutrient Content Claims and Health Claims 63
Chapter 3 Chemical, Biological, and Physiological Aspects of Nutrition 73
Everybody Has a Story Living with Kidney Disease 74 Focus on Clinical Applications Peptic Ulcers and
Gastroesophageal Refl ux Disease 99
How Does Chemistry Apply to the Study
of Nutrition? 75 The Small Intestine Is the Primary Site of Chemical Digestion
and Nutrition Absorption 100
Atoms Are Fundamental Units of Matter That Make Up
the World Around Us 76 • Chemical Bonds Enable Atoms to How Does the Body Circulate Nutrients and Eliminate
Form Millions of Different Molecules 77 • Macromolecules Cellular Waste Products? 105
Are the Molecules of Life and Are Vital to Cell Function 78 • Nutrients Absorbed from the Small Intestine are Circulated
Acid-Base Chemistry Is Important to the Study of Nutrition 79 to the Liver 105 • The Cardiovascular System Circulates
Nutrients, Oxygen, and Other Substances 105
How Do Biological Molecules Form Cells, Tissues,
Organs, and Organ Systems? 80 Focus On Clinical Applications Celiac Disease 106
Substances Cross Cell Membranes by Passive and Active The Lymphatic System Transports Fat-Soluble Nutrients Away
Transport 80 • Cell Organelles Carry Out Specialized from the GI Tract 108 • The Kidneys Play an Important Role in
Functions Critical for Life 82 • Groups of Specialized Cells Eliminating Cellular Waste Products 109
Make Up Four Types of Tissues 83
What Is the Role of the Large Intestine? 110
How Does the Digestive System Break Down Food
The Large Intestine Aids in the Elimination of Solid Waste
to Its Nutrient Components? 85
Products 110
The GI Tract Has Four Tissues Layers That Contribute to
Focus On Clinical Applications Cranberry Juice
the Process of Digestion 85
and Urinary Tract Infections 111
How Do Gastrointestinal Motility and Secretion
Fluids and Electrolytes Are Absorbed and Reabsorbed in the
of Digestive Juices Facilitate Digestion? 88
Large Intestine 111 • Microbial Action in the Large Intestine
Gastrointestinal (GI) Motility Mixes and Propels Food in Breaks Down Undigested Food Residue 112
the GI Tract 89 • Gastrointestinal (GI) Secretions Aid Digestion Focus On Clinical Applications Irritable Bowel Syndrome
and Protect the GI Tract 90 • Neural and Hormonal Signals and Infl ammatory Bowel Disease 113
Regulate Gastrointestinal Motility and Secretions 90
Focus On Clinical Applications Probiotic and Prebiotic
How Does the GI Tract Coordinate Functions to
Foods 114
Optimize Digestion and Nutrient Absorption? 92
The Large Intestine Stores and Eliminates Solid Waste
Digestion Begins in the Mouth with Chewing and
Products from the Body 115
Mixing Food 92 • The Esophagus Delivers Food to the
Stomach 94 • Digestive Functions of the Stomach Include
Storage, Mixing, and the Formation of Chyme 94
Chapter 4 Carbohydrates 123
Everybody Has a Story Living with Diabetes 124 What Are Complex Carbohydrates? 131
What Are Simple Carbohydrates? 125 Oligosaccharides Are Components of Cell Membranes 131 •
Polysaccharides Differ by the Types and Arrangements of
Monosaccharides Are Single Sugar Molecules 125
Sugar Molecules 131
Focus on Diet and Health Is High-Fructose Corn Syrup
Focus on Food Are Nonsugar Sweeteners Benefi cial
Contributing to the Obesity Epidemic? 128
to Health? 132
Disaccharides Consist of Two Monosaccharides 128
Contents v