Diet and nutrition : a guide for students and practitioners

Acknowledgements Preface X Xl Part One Physiological nutrition 1 Nutrition, diet and health Introduction Nutrition, diet and health Important definitions and concepts Nutrient requirements: Dietary Reference Values Uses of Dietary Reference Values Assessing nutritional status of individuals Research in nutrition Key points 2 Digestion, absorption and metabolism Digestion Absorption Common digestive problems Metabolism Key points 3 Carbohydrates Sugars Starches Non-starch polysaccharides (NSP, dietary fibre) Key points 4 Proteins Metabolism and functions of proteins Effects of protein deficiency Effects of excessive intake of protein Food protein quality Intake in the UK Dietary Reference Values for protein Food sources of protein Key points 1 3 3 3 8 12 15 18 20 24 25 25 30 30 34 36 38 38 48 50 56 58 58 60 61 61 62 62 63 64 vi Contents 5 Fats Fats, oils and lipids Current intake of fats Functions of fats and lipids in the body Dietary fats and health Health risks of high fat consumption Health risks related to fatty acid composition Blood lipids Current guidelines for fat intake Food sources of fats and oils Fat substitutes or replacers Key points 6 Vitamins General principles and considerations Vitamin A Vitamin D Vitamin E Vitamin K Vitamin Bl (thiamin) Vitamin B2 (riboflavin) Vitamin B3 (niacin) Vitamin B6 Vitamin B12 Folic acid Pantothenic acid Biotin Vitamin C (ascorbic acid) Large (pharmacological) doses of vitamins Vitamin intake in the UK, 1991-1993 Key points 7 Mineral elements Calcium Phosphorus Iron Sodium and chloride Potassium Magnesium Zinc Copper Selenium Iodine Fluorine Other trace elements Key points 66 66 66 66 67 73 74 74 79 81 83 85 86 86 91 95 97 99 100 101 102 103 104 105 106 107 107 109 109 113 115 117 123 123 127 135 137 138 139 140 141 142 143 143 Contents vii 8 Dietary energy 146 The need for dietary energy 146 Metabolic rate 147 Units of energy measurement 151 Is the energy intake adequate? 153 Appetite and hunger 153 Obesity 153 Food choice 167 Starvation 171 Thinness 171 Anorexia nervosa 171 Bulimia 172 Key points 172 Part Two Dietary planning 175 9 A healthy diet 177 A healthylbalancedlprudent diet 177 What we eat today 177 What we are advised to eat 183 Planning a good diet 188 Achieving change 192 Key points 195 10 Pregnancy and lactation 197 Preconceptual nutrition for women 197 Preconceptual nutrition for men 198 Pregnancy 198 After pregnancy 207 Lactation 208 Key points 208 11 Feeding children 209 Growth 209 Infant feeding 210 Weaning 218 Children 226 The school-age child 229 The adolescent 232 Key points 233 12 Diet in adult life 235 Dietary guidelines 235 Alcohol 235 viii Contents Oral contraceptive pill 236 Obesity 236 Diet and cancers 236 Cardiovascular disease 239 Key points 251 13 The elderly 253 Recommendations and requirements 253 Nutrient intake and nutritional status in the elderly 257 Risk factors for malnutrition 258 Practical ways to improve diet 260 Key points 262 14 Ethnic groups 263 South Asian diets 264 Jewish diets 265 Chinese diets 266 Afro-Caribbean diets 267 Rastafarianism 267 Key points 267 15 Vegetarianism 269 Types of vegetarianism 269 Nutritional value of vegetarian diets 269 Vegan diets 271 Rastafarian and macrobiotic diets 272 Key points 272 16 Low-income groups 273 Definition and incidence of poverty 273 The effect of poverty on diet and nutrition 273 Practical suggestions for eating on a low budget 275 Case studies 278 Key points 279 17 Diabetes mellitus 281 Types of diabetes mellitus 281 Functions of insulin 282 Symptoms of diabetes mellitus 282 Dietary and nutritional requirements 282 Key points 286 18 Diet and nutrition in hospital 287 Food policy 287 Food provision 288 Patients 288 Cost benefits of nutritional support 296 Key points 296 19 Adverse reactions to foods Microbial food poisoning Food poisoning from naturally occurring toxins Food poisoning from pollutants Food intolerance and aversion Key points Part Three Food and food products 311 20 Foods: their composition. labelling, storage and choice 313 Food composition 313 Carbohydrate foods 318 Fruit and vegetables (other than potatoes) 322 Protein foods 326 Fats and oils 336 Drinks 337 Sauces and relishes 339 Snack foods 340 Health foods 342 Additives 342 Special foods 352 21 Meals and recipes 353 Breakfasts 353 Stocks and soups 356 Quick meals and snacks 360 Main meals 364 Vegetables and salads 390 Healthy baking 395 Puddings 398 Packed lunches 402 Nourishing drinks 403 References and further reading Index ---~ - Contents ix 298 299 303 303 304 308 404 419