Understanding nutrition

Description

IFC Prelims Title Page Imprint Page Contents in brief Contents Guide to the text Guide to the online resources Preface About the authors Acknowledgements Chapter 1: An overview of nutrition 1.1 Food choices 1.2 The nutrients 1.3 The science of nutrition 1.4 Nutrient Reference Values 1.5 Nutrition assessment 1.6 Diet and health Chapter activities Highlight1: 1.7 Nutrition information and misinformation – on the Net and in the news Chapter 2: Planning a healthy diet 2.1 Principles and guidelines 2.2 Diet-planning guides 2.3 Food labels Chapter activities Highlight 2: Vegetarian diets Chaper 3: Digestion, absorption and transport 3.1 Digestion 3.2 Absorption 3.3 The circulatory systems 3.4 The health and regulation of the GI tract Chapter activities Highlight3: 3.5 Common digestive problems Chapter 4: The carbohydrates: sugars, starches and dietary fibre 4.1 The chemist’s view of carbohydrates 4.2 The simple carbohydrates 4.3 The complex carbohydrates 4.4 Digestion and absorption of carbohydrates 4.5 Glucose in the body 4.6 Health effects and recommended intakes of sugars 4.7 Alternative sweeteners 4.8 Health effects and recommended intakes of starch and dietary fibre Chapter activities Highlight4: 4.9 Carbs, kilojoules and controversies Chapter 5: The lipids: triglycerides, phospholipids and sterols 5.1 The chemist’s view of fatty acids and triglycerides 5.2 The chemist’s view of phospholipids and sterols 5.3 Digestion, absorption and transport of lipids 5.4 Lipids in the body 5.5 Health effects and recommended intakes of saturated fats, trans fats and cholesterol 5.6 Health effects and recommended intakes of mono-unsaturated and polyunsaturated fats 5.7 From guidelines to groceries Chapter activities Highlight: High-fat foods – friend or foe? Chapter 6: Protein: amino acids 6.1 The chemist’s view of proteins 6.2 Digestion and absorption of protein 6.3 Proteins in the body 6.4 Protein in foods 6.5 Health effects and recommended intakes of protein Chapter activities Highlight 6: 6.6 Nutritional genomics Chapter 7: Metabolism: transformations and interactions 7.1 Chemical reactions in the body 7.2 Breaking down nutrients for energy 7.3 Energy balance Chapter activities Highlight: 7.4 Alcohol in the body Chapter 8: Energy balance and body composition 8.1 Energy balance 8.2 Energy in: the kilojoules foods provide 8.3 Energy out: the kilojoules the body expends 8.4 Body weight, body composition and health 8.5 Health risks associated with body weight and body fat Chapter activities Highlight8: 8.6 Eating disorders Chapter 9: Weight management: overweight, obesity and underweight 9.1 Overweight and obesity 9.2 Causes of overweight and obesity 9.3 Problems of overweight and obesity 9.4 Aggressive treatments for obesity 9.5 Weight-loss strategies 9.6 Underweight Chapter activities Highlight 9: 9.7 The latest and greatest weight-loss diet – again Chapter 10: The water-soluble vitamins: B group vitamins and vitamin C 10.1 The vitamins – an overview 10.2 The B group vitamins – as individuals 10.3 The B group vitamins – in concert 10.4 Vitamin C Chapter activities Highlight 10: 10.5 Vitamin and mineral supplements Chapter 11: The fat-soluble vitamins: A, D, E and K 11.1 Vitamin A and beta-carotene 11.2 Vitamin D 11.3 Vitamin E 11.4 Vitamin K Chapter activities Highlight 11: 11.5 Is it time to shine for vitamin D? Chapter 12: Water and the major minerals 12.1 Water and the body fluids 12.2 The minerals – an overview 12.3 Sodium 12.4 Chloride 12.5 Potassium 12.6 Calcium 12.7 Phosphorus 12.8 Magnesium 12.9 Sulphate Chapter activities Highlight 12: 12.10 Osteoporosis and calcium Chapter 13: The trace minerals 13.1 The trace minerals – an overview 13.2 Iron 13.3 Zinc 13.4 Iodine 13.5 Selenium 13.6 Copper 13.7 Manganese 13.8 Fluoride 13.9 Chromium 13.10 Molybdenum 13.11 Other trace minerals Chapter activities Highlight 13: 13.12 Phytochemicals and functional foods Chapter 14: Fitness: physical activity, nutrients and body adaptations 14.1 Fitness 14.2 Energy systems and fuels to support activity 14.3 Vitamins and minerals to support activity 14.4 Fluids and electrolytes to support activity 14.5 Diets for physically active people Chapter activities Highlight 14: 14.6 Supplements as ergogenic aids Chapter 15: Life cycle nutrition: pregnancy and lactation 15.1 Nutrition prior to pregnancy 15.2 Growth and development during pregnancy 15.3 Maternal weight 15.4 Nutrition during pregnancy 15.5 High-risk pregnancies 15.6 Nutrition during lactation Chapter activities Highlight 15: 15.7 Foetal alcohol syndrome Chapter 16: Life cycle nutrition: infancy, childhood and adolescence 16.1 Nutrition during infancy 16.2 Nutrition during childhood 16.3 Nutrition during adolescence Chapter activities Highlight 16: 16.4 Childhood obesity and the early development of chronic diseases Chapter 17: Life cycle nutrition: adulthood and the later years 17.1 Nutrition and longevity 17.2 The ageing process 17.3 Energy and nutrient needs of older adults 17.4 Nutrition-related concerns of older adults 17.5 Food choices and eating habits of older adults Chapter activities Highlight 17: 17.6 Nutrient–drug interactions Chapter 18: Diet-related disease 18.1 Nutrition and infectious diseases 18.2 Nutrition and chronic diseases 18.3 Cardiovascular disease 18.4 Hypertension 18.5 Diabetes mellitus 18.6 Cancer 18.7 Recommendations for chronic disease prevention Chapter activities Highlight 18: 18.8 Complementary and alternative medicine Chapter 19: Consumer concerns about foods and water 19.1 Food safety and food-borne illnesses 19.2 Environmental contaminants 19.3 Natural toxins in foods 19.4 Pesticides 19.5 Food additives 19.6 Consumer concerns about water Chapter activities Highlight 19: 19.7 Food biotechnology Appendix A Appendix B Appendix C Appendix D Appendix E Appendix F Appendix G Answers Glossary Index IBC