Principles of Human Nutrition

688 Pages·2003·8.26 MB·English

by  Martin Eastwood

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Principles of
Human Nutrition
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Principles of
Human Nutrition
Second edition
Martin Eastwood
Edinburgh, UK
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© 2003 by Blackwell Science Ltd, First edition published 1997 by Chapman & Hall
a Blackwell Publishing Company This edition first published 2003 by
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Contents
Acknowledgements vii
Chapter 1 Introduction and overview 1
Part I Factors influencing the food that a community eats 7
Chapter 2 History of food 9
Chapter 3 Social, population and environmental influences on nutrition 25
Part II Calculating how much food a community eats 33
Chapter 4 The food chain 35
Chapter 5 Nutritional requirements 51
Chapter 6 Nutritional epidemiology 62
Part III Factors influencing how an individual metabolises nutrients 71
Chapter 7 Genetics 73
Part IV Calculating the nutritional status of an individual 121
Chapter 8 Evaluation of dietary intake 123
Chapter 9 Measurements of energy 132
Chapter 10 Body composition 141
Part V Nutrients and non-nutrients 149
Chapter 11 Principles, amino acids and proteins 151
Chapter 12 Lipids 179
Chapter 13 Carbohydrates 195
Chapter 14 Dietary fibre 213
Chapter 15 Alcohol as a nutrient 224
Chapter 16 Vitamins 239
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vi Contents
Chapter 17 Plant secondary metabolites and herbs 304
Chapter 18 Water, electrolytes, minerals and trace elements 311
Chapter 19 Non-nutritive components of food 354
Chapter 20 Agricultural chemicals in the food chain 356
Chapter 21 Drugs and nutrition 382
Part VI Eating, digestion and metabolism 385
Chapter 22 Smell and taste 387
Chapter 23 Intake and satiety 399
Chapter 24 The gastrointestinal tract and food availability 406
Chapter 25 Carbohydrate digestion and absorption 418
Chapter 26 Protein absorption 427
Chapter 27 Lipid absorption 438
Chapter 28 Foetal and placental nutrition 452
Chapter 29 Thermodynamics and metabolism 458
Chapter 30 Mitochondria 466
Chapter 31 Cytochrome P450 475
Chapter 32 Free radicals 479
Chapter 33 Carbohydrate metabolism 486
Chapter 34 Lipid metabolism 510
Chapter 35 Eicosanoids 537
Chapter 36 Cholesterol and lipoproteins 543
Chapter 37 Amino acid metabolism 554
Chapter 38 Amino acid neurotransmitters 569
Chapter 39 Organ metabolic fuel selection 573
Chapter 40 Growth 583
Chapter 41 Bone 591
Part VII Special nutritional requirements and conditions 601
Chapter 42 Pregnancy, lactation and weaning 603
Chapter 43 Childhood and youth; middle age and old age 617
Chapter 44 Sport 632
Chapter 45 Nutrition in outer space 641
Chapter 46 Dietary deficiency 643
Chapter 47 Nutrition in the aetiology of disease 655
Index 673
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Acknowledgements
While the responsibility for this book is entirely I am grateful to Nigel Balmforth at Blackwell for
mine, there are many people who have given help his kindness, understanding and support during the
and encouragement: Neil Eastwood, Gill Poole, preparation of this new edition. Also his very sup-
Janet Lambert, Ann de Looy, Bizan Pourkomail- portive staff. Robert Gray and his staff have been
ian, Rosalind Skinner and Jon Warner. so helpful during the production of this book.
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This book is dedicated to Jenny for all
the reasons she knows and without
whom it would not have been possible.
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1
Introduction and overview
This book looks at nutrition as an exciting discipline All living creatures require a range of dietary
that draws on all branches of biology. Nutrition is chemicals for metabolism, growth and activity.
both an art and a science: it observes, measures and These chemicals are obtained from a range of
tries to explain the constantly changing process of sources. The digestion, absorption and metabolism
the optimal mix of chemicals necessary for the func- of ingested nutrients are determined in each indi-
tioning of an individual at all stages of life. vidual by many factors, including inherited consti-
This book is written at a number of levels to tution, gender, age, activity, growth, fecundity and
encompass: lactation. A person needs an adequate energy
intake as well as essential nutrients to provide for
• traditional nutrition (Chapters 2–6, 8–17, 39–45)
the needs and control of a genetically determined
• evolving nutrition (Chapters 20, 22–26, 31–37,
constitution (genome), which dictates protein and
46)
enzyme structure and hence metabolism. This
• complex concepts, which although not current-
brings nutrition to a central role in the story. The
ly central will influence the future of nutrition:
synthesis, maintenance, functioning and control of
an awareness of these will be necessary for the
the protein complex and hence overall metabolism
next generation of nutritionists (Chapter 7, and
rely on ingested nutrients.
parts of Chapters 11, 18, 19, 21, 27–30, 38).
This book is written in the belief that the basis
Take what is appropriate for your requirements of nutrition lies in molecular biology, genetic
at different stages of your development in nutrition. make-up, biochemistry and physiology. Even the
The selection, processing and manner of eating mysteries of the cooking art are dependent on
food will be strongly influenced by what is available physicochemical transformations of raw food into
and by the history, social stability and economy of available edible food.
the community. What and how a person eats is sig- The book is divided into seven parts.
nificantly affected by their family background and Parts I and II deal with food in the community.
traditions, although travel is increasingly changing The first part deals with the historical influences
food choices. War, pestilence and famine can that decide what food a community eats and how
restrict food availability, and food may also be con- it is cooked. This is followed by a description of
taminated by pollutants from the environment. those environmental factors that can adversely
Being able to eat optimal amounts is dependent affect food availability. Part II looks at the calcu-
on agriculture and the political, educational and lation of how much food a community requires and
social organisation in which the person lives. The actually eats. The remaining parts deal with the
chemical substances should be available in optimal individual.
amounts and in an attractive form for metabolism. Part III looks at how a person metabolises
Nutrition identifies, measures and recommends nutrients in an individual manner dictated by
optimal dietary intakes of the nutrient chemicals in genetic make-up, then Part IV describes the
health and disease. measurement of the individual nutritional status.
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2 Introduction and overview
Part V describes the core nutrients, essential, non- • The Internet
essential and non-nutrients, and Part VI their selec- The manner in which written information is
tion for eating, ingestion and subsequent digestion, handed on is changing rapidly with the avail-
absorption and metabolism. Part VII looks at special ability of the World Wide Web. The printed
nutritional requirements in the normal condition textbook can be seen as a primer, an introduc-
and for some specific diseases. tion at varying levels of sophistication. From this
At the end of each part there are key points for sound knowledge base educated forays can be
understanding and learning, and thinking points. made into the Internet for retrieval of informa-
Important references are listed at end of each tion. This book is intended to provide a good
chapter. basic knowledge for such rewarding searches. It
Some companion material relating to this is recommended that this book is supplemented
book will be available on Blackwell Publishing’s by using Medline and other searches, e.g.
web pages: please look at details of the book, Google or Metacrawler. These are a starter pack
which can be found on the publisher’s website: and it is suggested that readers develop their
www.blackwellpublishing.com. own list of favourite websites which can be
upgraded. The website associated with this
book will be kept up to date with new references
and links. Navigating around the Internet is
LITERATURE
facilitated by the use of helpful search engines.
Even so, the top 11 search engines only reach
The enjoyable and productive analysis of the liter- 42% of the Web. The search engines can be
ature is important, and there are many great books based on the directory model placing sites into
and journals. The following may be of help and categories and subcategories. This requires
interest to the reader: human input and has the potential for error.
‘Robots’, ‘spiders’ and ‘crawlers’ navigate
• Biological dictionary through the following links pages and return to
Oxford Dictionary of Biochemistry and Molecular the database with the result.
Biology(1997). Oxford University Press, Oxford. Specialist sites dealing with a subject are
• Nutrition reference books more specific, e.g. PubMed and Medline.
Sadler, M.J., Strain, J.J. and Caballero, B. (eds) PubMed was developed by the National Library
(1999) Encyclopedia of Human Nutrition. Acad- of Medicine and developed in conjunction with
emic Press, San Diego, CA. publishers of biomedical literature as a search
• Biochemistry and biology reference books tool for accessing literature citations and linking
Nelson, D.L. and Cox, M.M. (eds). (2000) to full-text journals at websites of participating
Lehninger’s Principles of Biochemistry, 3rd edn. publishers.
Worth, New York. Medline is the National Library of Medicine’s
• Lodish, H., Berk, A., Zipursky, S.L. et al.(eds) premier bibliographic database covering the
(2000) Molecular Cell Biology, 4th edn. WH Free- fields of medicine, nursing, dentistry, veterinary
man, New York. medicine, the health-care system and the pre-
Jones, L. and Atkins, P. (2000) Chemistry, Mole- clinical sciences. Medline contains bibliograph-
cules, Matter and Change. WH Freeman, New ic citations and author abstracts from more than
York. 4000 biomedical journals published in the USA
• Journals and 70 other countries. The file contains over 11
American Journal of Clinical Nutrition, British million citations dating back to the mid-1960s.
Journal of Medicine, British Medical Journal, However, it is important to appreciate that the
Nutrition Journal, Nutrition Review, New England citations miss the massive literature preceding
Journal of Medicine, Science, Annual Review of the 1960s and these have to be traced by tradi-
Nutrition, British Journal of Nutrition, European tional library methods. Coverage is world-wide,
Journal of Clinical Nutrition, Lancet, Nature and but most records are from English-language
Proceedings of the Nutrition Society. sources or have English abstracts.