Description
Book SynopsisNutrition at a Glance introduces key nutrition facts, such as the role of key nutrients in maintaining health, and addresses the concepts of nutrient metabolism, nutritional intake and what makes an adequate diet. It covers food safety, allergy and intolerance, GM foods, diet-related diseases and nutrigenomics.
Table of ContentsAcknowledgements viii
How to use your textbook ix
About the companion website xi
Part I Nutrients including carbohydrates, fat, proteins, vitamins, minerals, and alcohol 1
1 Introduction to the nutrients 2
2 The relationship between diet, health and disease 4
3 Energy intake: Food sources 6
4 Energy: Control of food intake 8
5 Energy: Measurement of requirements 10
6 Energy requirements: Components of energy expenditure 12
7 Carbohydrates: Simple and complex carbohydrates 14
8 Carbohydrates: Digestion and utilisation in the body 16
9 Fats: Types of fatty acids 18
10 Fats: Compound lipids (triglycerides, phospholipids, cholesterol, and phytosterols) 20
11 Fats: Digestion and utilisation in the body 22
12 Proteins: Chemistry and digestion 24
13 Proteins: Functions and utilisation in the body 26
14 Proteins: Needs, sources, protein quality and complementation 28
15 Dietary supplements 30
16 Micronutrients: Fat‑soluble vitamins 32
17 Micronutrients: Water‑soluble vitamins 34
18 Micronutrients: Major minerals 36
19 Micronutrients: Trace elements 38
20 Micronutrients: Role in metabolism 40
21 Micronutrients and circulatory system I 42
22 Micronutrients and circulatory system II 44
23 Micronutrients: Protective and defence roles I 46
24 Micronutrients: Protective and defence roles II 48
25 Micronutrients: Structural role in bone I 50
26 Micronutrients: Structural role in bone II 52
27 Alcohol 54
28 Fetal alcohol spectrum disorder 56
29 Fluids in the diet 58
Part II Nutritional epidemiology including assessments, consequences and food choices 61
30 Introduction to nutrition epidemiology: Study designs I 62
31 Introduction to nutrition epidemiology: Study designs II 64
32 Research ethics 66
33 Nutritional assessment methods: Anthropometric assessment 68
34 Nutritional assessment methods: Dietary assessment I 70
35 Nutritional assessment methods: Dietary assessment II 72
36 Inadequate nutritional intakes: Causes 74
37 Inadequate nutritional intakes: Consequences 76
38 Definitions of an adequate diet 78
39 Creating an adequate diet 80
40 Optimising nutrition 82
41 Excessive or unbalanced nutritional intakes 84
42 Food choice: Individual, social and cultural factors 86
43 Food choice: The food environment 88
44 Nutrition in ethnic minority groups and potential impact of religion on diet 90
Part III Nutrition throughout the life cycle 93
45 Nutrition in pregnancy and lactation 94
46 Nutrition in infants, toddlers and preschool children 96
47 Nutrition in school‑age children and adolescents 98
48 Nutritional challenges in infants, children and adolescents 100
49 Nutrition and early origins of adult disease 102
50 Nutrition in older adults 104
Part IV The role of nutrition in key organs/systems 107
51 Nutrition and the gastrointestinal tract I 108
52 Nutrition and the gastrointestinal tract II 110
53 Nutrition and the brain I 112
54 Nutrition and the brain II 114
55 Nutrition and the eye 116
Part V Nutrition‑related diseases 119
56 Overweight and obesity: Aetiological factors 120
57 Overweight and obesity: Consequences for health and chronic disease 122
58 Overweight and obesity: Insulin resistance and metabolic syndrome 124
59 Overweight and obesity: Prevention and management 126
60 Overweight and obesity: Popular slimming diets 128
61 Underweight and negative energy balance 130
62 Nutrition and cancer I 132
63 Nutrition and cancer II 134
64 Diet and cardiovascular disease: Aetiology 136
65 Diet and cardiovascular disease: Prevention 138
66 Adverse reactions to food and inborn errors of metabolism 140
Part VI Public health and sports nutrition 143
67 Nutritional genomics 144
68 Nutrition transition 146
69 Promoting nutritional health: A public health perspective I 148
70 Promoting nutritional health: A public health perspective II 150
71 Promoting nutritional health: The role of the dietitian 152
72 Nutrition and sport I 154
73 Nutrition and sport II 156
Part VII Foods, phytochemicals including functional and genetically modified foods 159
74 Functional foods 160
75 Phytochemicals 162
76 Genetically modified foods 164
77 Food safety 166
Appendices 168
Appendix A1 Structures of the fat‑soluble vitamins A, D, E and K 168
Appendix A2 Structures of the water‑soluble vitamins: Thiamin, riboflavin, niacin, vitamin B 6 , biotin, pantothenic acid, folic acid,
vitamin B 12 and vitamin C 170
Appendix A3 Structures of the major classes of phytochemicals 172
Bibliography 174
Index 177
