[eBook Code] Nutrition at a Glance (eBook Code, 2nd)

Acknowledgements 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