This is completed downloadable of Williams’ Essentials of Nutrition and Diet Therapy 10th Edition by Schlenker Test Bank
Product Details:
- ISBN-10 : 0323222749
- ISBN-13 : 978-0323222747
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From basic nutrition principles to the latest nutrition therapies for common diseases, Williams’ Essentials of Nutrition & Diet Therapy, 10th Edition, Revised Reprint offers a solid foundation in the fundamental knowledge and skills you need to provide effective patient care. Authors Eleanor Schlenker and Sara Long address nutrition across the life span and within the community, with an emphasis on health promotion and the effects of culture and religion on nutrition. The revised edition has been updated with current government dietary guidelines, including the new MyPlate recommendations. Other key topics include childhood obesity, metabolic syndrome, diabetes, and food safety. Plus, evidence-based information and real-world case scenarios help you learn how to apply essential nutrition concepts and therapies in clinical practice.
Table of Content:
- PART 1 Introduction to Human Nutrition
- CHAPTER 1 Nutrition and Health
- Key Terms
- New challenges for nutrition professionals
- The Obesity Epidemic
- FIGURE 1-1 The obesity epidemic among U.S. adults. Notice the rise in the number of states in which at least one fourth (25%-29%) of the residents are obese. By 2008, only one state had an obesity prevalence below 20%, and 32 states had a prevalence of at least 25%. (Obesity is defined as a body mass index of 30 or greater, which is the equivalent of 30 lb overweight for a person 64 inches tall.)
- BOX 1-1 Factors Contributing To Increased Food Intake
- Shifts in Population
- Number of Older Adults
- FIGURE 1-2 Change in portion size of common foods. Over the last 20 years, portion sizes have almost tripled. A hamburger and roll that supplied 260 kcal may now contain 850 kcal. Visit the website of the National Heart, Lung and Blood Institute, National Institutes of Health (http://hp2010.nhlbihin.net/portion/keep.htm) to view photographs of many food items that have changed in size and kcalorie content. Take the quiz to learn how many minutes you would need to exercise to burn the extra kcalories.
- Ethnic and Racial Diversity
- FIGURE 1-3 Projected increases in the number of persons age 65 and older. Between 1900 and 2000, the older age group grew from 3 million to 37 million and currently makes up 12% of the general population. By 2030, this group will number 70.5 million and represent almost 20% of the general population. By 2050, 21 million people will be at least age 85.
- Focus On Culture
- Diversity in Food Patterns
- How Food Patterns Develop
- Changes in Ethnic Patterns
- Bibliography
- New Products in the Marketplace
- Nutrition and Our Genes
- The Information Explosion
- The science of nutrition
- Working Definitions
- Functions of Food and Nutrients
- Energy Sources
- Carbohydrates
- Fats
- Proteins
- Tissue Building and Repair
- Protein
- Minerals
- Vitamins
- Metabolic Regulation
- Minerals
- Vitamins
- Water
- Nutrient Interrelationships
- BOX 1-2 Useful Measurements In Evaluating Nutritional Status
- Dietary Intake
- Biochemical Measurements
- Anthropometric Measurements
- Clinical Evaluation
- Nutritional Status
- Optimal Nutrition
- TABLE 1-1 Clinical Signs of Nutritional Status
- Undernutrition
- Overt Malnutrition
- Overnutrition
- Nutrition policy and national health problems
- Diet, Health, and Public Policy
- Development of Nutrition Policy
- Healthy People 2020
- Nutrition guides for food selection
- Nutrition Standards
- Dietary Reference Intakes
- Dietary Guidelines
- Evidence-Based Practice: How Do I Use It?
- Bibliography
- Health promotion
- Dietary Guidelines for Americans 2010
- BOX 1-3 2005 Dietary Guidelines For Americans—Key Recommendations
- Adequate Nutrients Within Calorie Needs
- Recommendations for Specific Population Groups
- Weight Management
- Recommendations for Specific Population Groups
- Physical Activity
- Recommendations for Specific Population Groups
- Food Groups to Encourage
- Recommendations for Specific Population Groups
- Fats
- Recommendations for Specific Population Groups
- Carbohydrates
- Sodium and Potassium
- Recommendations for Specific Population Groups
- Alcoholic Beverages
- Food Safety
- Recommendations for Specific Population Groups
- Food Guides
- USDA Food Guides
- MyPyramid Food Guidance System
- FIGURE 1-4 MyPyramid: Steps to a Healthier You. The MyPyramid graphic emphasizes activity, moderation, personalization, proportionality, variety, and gradual improvement.
- TABLE 1-2 Major Nutrients Supplied by the Mypyramid Food Groups
- TABLE 1-3 Mypyramid Food Intake Patterns For Different Kcalorie Levels
- FIGURE 1-5 MyPyramid food intake pattern for a 2000-kcal diet. Consumers can access a food intake pattern based on their age, gender, and level of physical activity to assist them in daily food selection.
- FIGURE 1-6 Serving size card. This pocket-sized guide can be useful when choosing serving sizes at home and away from home.
- Exchange Lists for Meal Planning
- A safe and healthy food supply
- Prevalence and Causes of Foodborne Illness
- Perspective on Food Safety
- Assessing food patterns
- Personal Perceptions of Food
- Nutritional Analysis by Nutrients and Energy Values
- To sum up
- Questions for review
- Perspectives In Practice
- My Personal Food Patterns—Do They Need Improvement?
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 2 Digestion, Absorption, and Metabolism
- Key terms
- Human body: The role of nutrition
- Food: Change and transformation
- Importance for health and nutrition
- FIGURE 2-1 The gastrointestinal system. Throughout the successive parts of the gastrointestinal system, multiple activities of digestion liberate and reform food nutrients for our use.
- The gastrointestinal tract
- Component Parts
- General Functions
- Sensory Stimulation and Gastrointestinal Function
- Principles of digestion
- Gastrointestinal Motility: Muscles and Movement
- Types of Muscles
- FIGURE 2-2 Muscle layers of the intestinal wall. Notice the five layers of muscle that produce the movements necessary for digestion and keeping the food mass going forward.
- FIGURE 2-3 Types of movement produced by muscles of the intestine: peristaltic waves from contraction of deep circular muscle, pendular movements from small local muscles, and segmentation rings formed by alternate contraction and relaxation of circular muscle.
- FIGURE 2-4 Innervation of the intestine by the intramural nerve plexus. A network of nerves controls and coordinates the movements of the intestinal muscles.
- Nervous System Control
- Gastrointestinal Secretions
- Movement of food through the digestive tract
- Mouth and esophagus: Preparation and delivery
- Taste and Smell
- Mastication
- Swallowing
- Esophagus
- FIGURE 2-5 Swallowing is a highly coordinated task directed by a special nerve center in the hypothalamus.
- Entry into the Stomach
- Chemical Digestion
- FIGURE 2-6 Stomach. The pyloric sphincter controls passage from the stomach into the duodenum, the upper section of the small intestine. See also the five layers of muscle found in the stomach wall. The mucosa lining the stomach forms folds called rugae.
- TABLE 2-1 Comparative pH Values and Approximate Daily Volumes of Gastrointestinal Secretions
- Stomach: Storage and initial digestion
- Motility
- Evidence-Based Practice
- Why Are Many Older Adults Deficient in Vitamin B12?
- How Can We Solve this Problem?
- Bibliography
- Chemical Digestion
- Types of Secretions
- Control of Secretions
- Small intestine: Major digestion, absorption, and transport
- Motility
- Intestinal Muscle Layers
- Types of Intestinal Muscle Action
- TABLE 2-2 Summary of Digestive Processes
- Chemical Digestion
- Major Role of the Small Intestine
- Types of Secretions
- End Products of Digestion
- Absorption
- Surface Structures
- FIGURE 2-7 Enterohepatic circulation of bile salts. Bile salts are reabsorbed from the small intestine and returned to the liver and gallbladder to be used again and again.
- TABLE 2-3 End Products of Digestion
- Mechanisms of Absorption
- FIGURE 2-8 Absorbing structures of the intestine. Note the structures of the intestinal mucosa that increase the surface area for absorption: mucosal folds, villi, and microvilli.
- TABLE 2-4 Volume of Nutrients Absorbed Daily by the Gastrointestinal System
- FIGURE 2-9 Movement of molecules, water, and solutes through osmosis and diffusion.
- FIGURE 2-10 Pinocytosis—the engulfing of large molecules by the cell.
- Routes of Absorption
- Colon (large intestine): Final absorption and waste elimination
- Role in Absorption
- Water Absorption
- Mineral Absorption
- Vitamin Absorption
- Role of Intestinal Bacteria
- Excessive Gas Production
- Waste Elimination
- BOX 2-1 Healthful Effects of Intestinal Bacteria
- Complementary and Alternative Medicine (CAM)
- Bismuth and Certain Herbs: A Dangerous Combination
- Gastrointestinal function and clinical applications
- Chronic Gastrointestinal Distress
- Focus on Culture
- Digestive Distress in African Americans and Hispanic Americans
- References
- Lactose Intolerance
- BOX 2-2 Food Sources of Lactose
- 0 to 2 g Lactose
- 5 to 8 g Lactose
- Health promotion
- Prebiotics and Probiotics
- Prebiotics
- Probiotics
- Perspectives in Practice
- Help Your Digestive System Work for You
- Reference
- Metabolism
- Carbohydrate Metabolism
- Sources of Blood Glucose
- Uses of Blood Glucose
- Hormonal Controls
- Lipid Metabolism
- Lipid Synthesis and Breakdown
- Lipoproteins
- Hormonal Controls
- Protein Metabolism
- Anabolism (Tissue Building)
- Catabolism (Tissue Breakdown)
- Metabolic Interrelationships
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 3 Carbohydrates
- Key terms
- The nature of carbohydrates
- Basic Fuels: Starches and Sugars
- Dietary Importance
- Classification of carbohydrates
- FIGURE 3-1 Photosynthesis. In the presence of sunlight and the green leaf pigment chlorophyll, green plants use water and carbon dioxide (CO2) to produce glucose and starch by capturing the sun’s energy and transforming it into chemical energy in the food products stored in their roots, stems, and leaves; through this process oxygen is returned to the atmosphere.
- Monosaccharides
- Glucose
- Focus on Food Safety
- Honey
- Fructose
- Galactose
- Disaccharides
- TABLE 3-1 Physiologic and Nutritional Significance of Monosaccharides
- Sucrose
- Lactose
- Maltose
- TABLE 3-2 Physiologic and Nutritional Significance of Disaccharides
- Sugar Alcohols
- BOX 3-1 Food Sources of Sugar
- Sources of Naturally Occurring Sugars*
- Sources of Added Sugars
- Polysaccharides
- Starch
- Resistant Starch
- BOX 3-2 Food Sources of Complex Carbohydrates
- Glycogen
- Dextrins
- BOX 3-3 Breakdown of Starch in Digestion
- Oligosaccharides
- Importance of carbohydrates
- Perspectives in Practice
- Cutting Down on Sugar
- Functions of carbohydrates
- Energy
- Special Functions
- TABLE 3-3 Carbohydrate Storage in an Adult Man (70 kg [154 lb])
- Glycogen—Carbohydrate Storage
- Protein-Sparing Action
- Antiketogenic Effect
- Heart Action
- Central Nervous System
- Recommended intake of carbohydrates
- Dietary Reference Intakes
- Acceptable Macronutrient Distribution Range
- BOX 3-4 Acceptable Macronutrient Distribution Ranges
- Focus on Culture
- Cross-Cultural Competence
- A Goal for the Health Professional
- Value Diversity
- Cross-Cultural Situations
- Bibliography
- Other resources
- Nonnutritive Sweeteners
- TABLE 3-4 Properties and Applications of Common Nonnutritive Sweeteners
- Evidence-Based Practice Box
- Do Nonnutritive Sweeteners Help You Lose Weight?
- Bibliography
- Carbohydrates and oral health
- Imbalances in carbohydrate intake
- High-Carbohydrate Diets
- FIGURE 3-2 Dental caries can result from poor dental hygiene and continuous snacking and drinking of items high in added sugar or other refined carbohydrates.
- Low-Carbohydrate Diets
- Fiber—the nondigestible carbohydrate
- Dietary Fiber
- BOX 3-5 Sources of Dietary Fiber
- Pectin, β-Glucans, Gums
- Cellulose, Hemicellulose, Lignin
- Functional Fiber
- TABLE 3-5 Dietary Fiber and Energy Content of Selected Foods
- Health promotion
- Health Benefits of Fiber
- Recommended Fiber Intake
- Functional foods—special carbohydrate foods
- TABLE 3-6 Selected Functional Foods and Their Proposed Health Benefits
- Digestion-absorption-metabolism review
- Digestion
- Absorption and Metabolism
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 4 Lipids
- Key terms
- Lipids in nutrition and health
- Health Issues and Lipids
- Amount of Fat
- Type of Fat
- Functions of Lipids
- Food Lipids
- Body Lipids
- Physical and chemical nature of lipids
- Physical Characteristics
- Chemical Characteristics
- Fatty acids and triglycerides
- Characteristics of Fatty Acids: Saturation
- Characteristics of Fatty Acids: Chain Length
- BOX 4-1 Degrees of Saturation of Food Fats
- Highly Saturated Fat (solid at room temperature)
- Less-Saturated Fat (very soft at room temperature)
- Unsaturated Fat (liquid at room temperature)
- BOX 4-2 Chain Length of Fatty Acids
- Essential Fatty Acids
- FIGURE 4-1 Various fatty acids and prostaglandins are made from each of the two essential fatty acids. Prostaglandins help regulate many important body functions.
- Dietary Reference Intakes
- Special Needs of Infants
- Food Sources
- BOX 4-3 Food Sources of Fatty Acids Important to Health
- Linoleic Acid: n-6 Fatty Acid (essential)
- α-Linolenic Acid: n-3 Fatty Acid (essential)
- Fatty Acids from Fish: n-3 Fatty Acids (can be synthesized by the body)
- Use of Fish Oil Supplements
- Triglycerides
- Structure
- Food lipids and health
- Degree of Saturation
- FIGURE 4-2 Spectrum of food fats according to degree of saturation. Note that the two food fats with the highest degree of saturation are plant fats, followed by various animal fats in decreasing order of saturation. In general, plant fats are less saturated.
- FIGURE 4-3 The cis and trans forms of a fatty acid.
- TABLE 4-1 Effects of Fatty Acid Saturation on Blood Lipids
- Cis versus Trans Fats
- BOX 4-4 Visible and Hidden Fats in Food
- Visible Fats
- Hidden Fats
- Visible and Hidden Fat
- Acceptable Macronutrient Distribution Range
- Focus on Culture
- Developing a Food Frequency Questionnaire for Culturally Diverse Groups
- Using a Food Frequency Questionnaire
- Developing a Food Frequency Questionnaire
- Step 1
- Step 2
- Step 3
- Step 4
- Special Problems with Fats
- References
- Appropriate Intakes of Fat and Carbohydrate
- Perspectives in Practice
- Lowering Your Fat Intake
- Health promotion
- Lowering Fat Intake
- Fat Replacers
- TABLE 4-2 Fat Replacers Approved for Use in Processed Foods
- Lipid-related compounds
- Cholesterol
- Structure
- Functions
- Food Sources
- Suggested Cholesterol Intake
- Lipoproteins
- Function
- Lipid Transport
- Evidence-Based Practice
- Plant Sterols
- New Weapon for Lowering Blood Cholesterol Levels
- References
- Classes of Lipoproteins
- Cholesterol, Lipoproteins, and Cardiovascular Risk
- Digestion-absorption-metabolism review
- Digestion
- TABLE 4-3 Summary of Lipid Digestion
- Mouth
- Stomach
- Small Intestine
- FIGURE 4-4 Micellar complex of fats and bile salts for transport into the intestinal wall. The fatty acid in the 2 position of the triglyceride is the most difficult to remove, and some fat is absorbed in the monoglyceride form.
- FIGURE 4-5 Absorption of fat, cholesterol, and phospholipids.
- Absorption
- Stage I: Initial Lipid Absorption
- Stage II: Absorption Within the Intestinal Wall
- Stage III: Final Absorption and Transport
- Metabolism
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 5 Proteins
- Key terms
- Physical and chemical nature of proteins
- General Definition
- Chemical Nature
- General Pattern and Structure
- FIGURE 5-1 Basic structure of an amino acid.
- FIGURE 5-2 Structure of glycine and alanine.
- BOX 5-1 Categories of Amino Acids
- Indispensable (Essential)
- Dispensable (Nonessential)
- Conditionally Indispensable (Essential)
- Essential Amino Acids
- The building of proteins
- Protein Structure
- Peptide Bond
- Large-Complex Proteins
- FIGURE 5-3 Structure of arginine.
- Types of Proteins
- Myosin
- Collagen
- Hemoglobin
- FIGURE 5-4 Myosin is a globular protein in muscle that combines with actin to form actomyosin, the fundamental contractile unit of muscle.
- Albumin
- FIGURE 5-5 Tissues that contain collagen, a structural protein forming connective tissue.
- FIGURE 5-6 Hemoglobin is the iron-containing protein in red blood cells that carries oxygen to body cells and tissues.
- Proteins with Special Roles
- Functions of protein
- Growth, Tissue Building, and Maintenance
- Physiologic Roles
- Role in Critical Care
- Energy Source
- Protein and nitrogen balance
- Concept of Balance
- Protein Reserves
- Protein Balance
- FIGURE 5-7 Flow between protein compartments and the amino acid pool. Amino acids are constantly entering and leaving the body’s amino acid pool to form new proteins or other nitrogen-containing compounds, to be converted to carbohydrate and used for energy, or to be converted to fat for storage.
- Nitrogen Balance
- Protein quality
- Evaluating Food Proteins
- BOX 5-2 Complete Proteins
- Comparing Food Proteins
- Amino Acid Content of Plant and Animal Foods
- FIGURE 5-8 Complementary vegetable proteins. Examples of common plant foods that when eaten together supply the amounts of essential amino acids required for protein synthesis.
- TABLE 5-1 Comparative Protein Quality of Selected Foods According to Amino Acid Score and Digestibility
- BOX 5-3 Incomplete Proteins
- Protein requirements
- Factors Influencing Protein Requirements
- Protein Quality
- Protein Digestibility
- Tissue Growth
- Energy Content of the Diet
- Health Status
- Focus on Culture
- Soy
- A Protein Source for Thousands of Years
- Bibliography
- Dietary Reference Intakes
- Protein
- Amino Acids
- Acceptable Macronutrient Distribution Range
- Protein intake
- Protein-Energy Malnutrition
- Amounts and Types of Protein
- FIGURE 5-9 Protein-energy malnutrition (PEM). A, Marasmus results from starvation. B, Kwashiorkor results from a diet that may be sufficient in kcalories but is deficient in protein. Note the abdominal bloating typical of kwashiorkor.
- Clinical Applications: Low and High Protein Intakes
- Low-Protein Diets
- High-Protein Diets
- Health promotion
- Health Benefits of Plant Protein Foods
- Nutritional Contributions of Animal Protein Foods
- Mixing Animal and Plant Proteins
- Evidence-Based Practice
- Effect of Soy on Cardiovascular Risk
- Bibliography
- Vegetarian diets
- BOX 5-4 Reasons for Following A Plant-Based Diet
- Nutritional Implications of Vegetarian Diets
- Planning Vegetarian Diets
- Vegetarian Diets and Chronic Disease
- Digestion-absorption-metabolism review
- Digestion
- Mouth
- FIGURE 5-10 Vegetarian food guide rainbow. Notice the slice of the rainbow calling attention to the foods in each group that are good sources of calcium.
- BOX 5-5 Plant Sources of Protein
- BOX 5-6 Suggestions for Planning Vegetarian Meals
- Perspectives in Practice
- Increase Your Variety
- Exploring Complementary Proteins
- Bibliography
- Stomach
- Small Intestine
- Absorption
- Metabolism
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 6 Vitamins
- Key terms
- Vitamins: essential nutrients
- General Nature and Classification
- What Is a Vitamin?
- Basic Principles
- Classification
- Fat-Soluble Vitamins
- BOX 6-1 Classification of Vitamins
- Fat-Soluble Vitamins
- Water-Soluble Vitamins
- Water-Soluble Vitamins
- Current Knowledge and Key Questions
- Fat-soluble vitamins
- Vitamin A
- Chemical and Physical Nature
- BOX 6-2 Sources of Preformed And Provitamin A
- Preformed Vitamin A
- Provitamin A
- Forms
- Absorption, Transport, and Storage
- Substances Needed for Absorption
- TABLE 6-1 Conversion of Carotenoids to Vitamin A
- Conversion of β-Carotene
- Transport and Storage
- FIGURE 6-1 Structure of the eye as viewed from the side.
- Functions of Vitamin A
- Vitamin A Deficiency and Clinical Applications
- Vision
- Cell Differentiation
- FIGURE 6-2 The vision cycle: light-dark adaptation role of vitamin A.
- FIGURE 6-3 Xerophthalmia.
- Growth
- FIGURE 6-4 Follicular hyperkeratosis caused by vitamin A deficiency.
- Reproduction
- Immunity
- Vitamin A Requirement
- Influencing Factors
- Causes of Vitamin A Deficiency
- BOX 6-3 Signs of Vitamin A Toxicity
- Dietary Reference Intake
- Vitamin A Toxicity
- Hypervitaminosis A
- Food Sources of Vitamin A
- BOX 6-4 Food Sources of Vitamin A
- Vitamin D
- Chemical and Physical Nature
- Focus on Culture
- Acculturation
- Effect on Food Patterns
- References
- Forms
- Absorption, Transport, and Storage
- Absorption
- Active Hormone Synthesis
- FIGURE 6-5 Formation of the active vitamin D hormone. Vitamin D undergoes a conversion in the liver and then a second conversion in the kidneys to form the vitamin D hormone calcitriol. Notice that vitamin D is handled in the same way whether it was synthesized in the skin or obtained from dietary sources.
- Functions of Vitamin D
- Control of Calcium and Phosphorus Levels in Bone and Blood
- New Roles for Vitamin D
- Vitamin D Deficiency and Clinical Applications
- Bone Disease
- FIGURE 6-6 Bowlegs in rickets.
- Vitamin D Requirement
- Influencing Factors
- Dietary Reference Intake
- Vitamin D Toxicity
- Health promotion
- Implications of Vitamin D Deficiency
- Food Sources of Vitamin D
- Vitamin E
- Chemical and Physical Nature
- Forms
- BOX 6-5 Food Sources of Vitamin D
- Vitamin D occurs naturally in eggs and fish. Fortified dairy foods, soy milk, juices, and cereals are other good sources for persons with limited exposure to sunlight.
- Absorption, Transport, and Storage
- Functions of Vitamin E
- Antioxidant Activity
- Partnership with Selenium
- New Roles for Vitamin E
- Vitamin E Deficiency and Clinical Applications
- Premature Infants
- Children and Adults
- Vitamin E Requirement
- Dietary Reference Intake
- Vitamin E Toxicity
- Evidence-Based Practice
- Food or Supplements
- Do They Both Produce the Same Results?
- Bibliography
- Food Sources of Vitamin E
- BOX 6-6 Food Sources of Vitamin E
- Vitamin K
- Chemical and Physical Nature
- Chemical Nature
- Absorption, Transport, and Storage
- Functional Roles of Vitamin K
- Blood Clotting
- Bone Metabolism
- Complementary And Alternative Medicine
- Vitamin K, Vitamin E, and Anticoagulant Drugs
- Vitamin K Deficiency and Clinical Applications
- Neonatology
- Malabsorption Problems
- Drug Therapy
- BOX 6-7 Food Sources of Vitamin K
- Vitamin K Requirement
- Dietary Reference Intake
- Food Sources of Vitamin K
- TABLE 6-2 Summary of Fat-Soluble Vitamins
- Water-soluble vitamins
- Vitamin C (ascorbic acid)
- Chemical and Physical Nature
- Absorption, Transport, and Storage
- Functions of Vitamin C
- Antioxidant Capacity
- Formation of Intercellular Cement
- Support of General Body Metabolism
- BOX 6-8 Signs of Vitamin C Deficiency
- Clinical Applications
- Vitamin C Requirement
- Dietary Reference Intake
- BOX 6-9 Food Preparation Methods to Preserve Vitamin Content
- Vitamin C Toxicity
- Food Sources of Vitamin C
- Focus on Food Safety
- Did You Wash That Orange?
- The B vitamins
- Deficiency diseases and vitamin discoveries
- Coenzyme role
- Thiamin
- Chemical and Physical Nature
- BOX 6-10 Food Sources of Vitamin C
- TABLE 6-3 Summary of Vitamin C (Ascorbic Acid)
- Absorption, Transport, and Storage
- FIGURE 6-7 Beriberi is a thiamin deficiency disease characterized by extreme weakness, paralysis, anemia, and wasting away (e.g., decreased metabolic function in the liver).
- Function of Thiamin
- Coenzyme Role
- Thiamin Deficiency and Clinical Applications
- Thiamin Requirement
- Dietary Reference Intake
- Clinical Applications
- Food Sources of Thiamin
- BOX 6-11 Food Sources of Thiamin
- Riboflavin
- Discovery
- Chemical and Physical Nature
- Absorption, Transport, and Storage
- BOX 6-12 Signs of Riboflavin Deficiency
- FIGURE 6-8 Glossitis resulting from riboflavin deficiency.
- Functions of Riboflavin
- Coenzyme Role
- Riboflavin Deficiency and Clinical Applications
- Riboflavin Requirement
- Dietary Reference Intake
- Populations at Risk
- Food Sources of Riboflavin
- Niacin
- Chemical and Physical Nature
- BOX 6-13 Food Sources of Riboflavin
- FIGURE 6-9 Pellagra is caused by niacin deficiency.
- Functions of Niacin
- Coenzyme Role
- Use as a Drug
- Niacin Deficiency and Clinical Applications
- Niacin Requirement
- Dietary Reference Intake
- Food Sources of Niacin
- Pantothenic acid
- Discovery
- Chemical and Physical Nature
- Functions of Pantothenic Acid
- Pantothenic Acid Requirements
- Food Sources of Pantothenic Acid
- Biotin
- General Nature of Biotin
- BOX 6-14 Food Sources of Niacin
- Functions of Biotin
- Biotin Requirement
- Food Sources of Biotin
- Vitamin B6 (Pyridoxine)
- Chemical and Physical Nature
- Forms
- Absorption, Transport, and Storage
- Functions of Vitamin B6
- Coenzyme in Protein Metabolism
- Coenzyme in Fat Metabolism
- Vitamin B6 Deficiency and Clinical Applications
- Vitamin B6 Requirement
- Dietary Reference Intake
- Vitamin B6 Toxicity
- Food Sources of Vitamin B6
- Folate
- Discovery
- Chemical and Physical Nature
- BOX 6-15 Food Sources of Vitamin B6 (Pyridoxine)
- Absorption, Transport, and Storage
- Functions of Folate
- Coenzyme Role
- BOX 6-16 Calculating Dietary Folate Equivalents
- Folate Deficiency and Clinical Applications
- Anemia
- Presence of Gastric Acid
- Medications
- Folate and Birth Defects
- FIGURE 6-10 Neural tube defects (NTDs) include spina bifida and anencephaly. They result from a lack of folate needed to close the neural tube that becomes the spinal cord in the developing fetus.
- Folate and Chronic Disease
- Folate Requirement
- Dietary Reference Intake
- Folate Toxicity
- BOX 6-17 Food Sources of Folate
- Food Sources of Folate
- Vitamin B12 (Cobalamin)
- Discovery
- Chemical and Physical Nature
- Absorption, Transport, and Storage
- Functions of Vitamin B12
- Basic Coenzyme Role
- Vitamin B12 Deficiency and Clinical Applications
- Vitamin B12 Requirement
- Food Sources of Vitamin B12
- BOX 6-18 Food Sources of Vitamin B12 (Cobalamin)
- Naturally Occurring Sources of Vitamin B12
- Examples of Non-Animal Foods Sometimes Fortified with Vitamin B12
- TABLE 6-4 Summary Of B-Complex Vitamins
- Perspectives in Practice
- Do I Need a Vitamin-Mineral Supplement?
- References
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 7 Minerals
- Key terms
- Minerals in human nutrition
- Comparison of Vitamins and Minerals
- Cycle of Minerals
- TABLE 7-1 Mineral and Vitamin Comparison
- Metabolic Roles
- Differing Functions
- Differing Amounts
- Concept of Bioavailability
- Classification
- Major Minerals
- Trace Elements
- BOX 7-1 Essential Major Minerals and Trace Elements
- Major minerals
- Calcium
- Intake-Absorption-Excretion Balance
- Calcium Intake
- Calcium Absorption
- Factors Increasing Calcium Absorption
- Factors Decreasing Calcium Absorption
- FIGURE 7-1 Bone and cartilage development.
- Calcium Excretion
- Bone-Blood Balance
- Calcium in the Bones
- Calcium in the Blood
- Calcium-Phosphorus Serum Balance
- FIGURE 7-2 Calcium metabolism. Note the relative distribution of calcium in the body.
- Physiologic Functions of Calcium
- Bone Formation
- Tooth Formation
- General Metabolic Functions
- Clinical Applications
- Tetany
- Rickets and Osteomalacia
- Resorptive Hypercalciuria and Renal Calculi
- Calcium and Health
- Bone Disease
- FIGURE 7-3 Comparison of normal and osteoporotic spongy bone. Scanning electron micrograph (SEM) of A, normal bone, and B, bone with osteoporosis. Note the loss of trabeculae and appearance of enlarged pores in the osteoporotic bone.
- Metabolic Disease
- Calcium Requirement
- Dietary Reference Intake
- Food Sources of Calcium
- BOX 7-2 Comparison of Calcium Food Sources
- BOX 7-3 Food Sources of Calcium
- TABLE 7-2 Choosing a Calcium Supplement
- Calcium Supplements
- Phosphorus
- Absorption-Excretion Balance
- Absorption
- Excretion
- Bone-Blood-Cell Balance
- Bone
- Blood
- Evidence-Based Practice
- Restoring Lost Bone: Are Drugs Always Needed?
- Bibliography
- Cells
- Hormonal Controls
- Physiologic Functions
- Bone and Tooth Formation
- General Metabolic Activities
- Clinical Applications
- Phosphorus Requirement
- Dietary Reference Intake
- Food Sources of Phosphorus
- Sodium
- Absorption-Excretion Balance
- Absorption
- Excretion
- Physiologic Functions of Sodium
- Water Balance
- Acid-Base Balance
- Cell Permeability
- Muscle Action
- Sodium Requirement
- Dietary Reference Intake
- Health promotion
- Sodium and Blood Pressure
- Focus on Culture
- Low Mineral Intake: Does It Have an Effect on Blood Pressure Among African Americans?
- References
- Sodium Intake
- Controlling Sodium Intake
- FIGURE 7-4 Sources of dietary sodium. Most of our dietary sodium comes from processed food.
- Potassium
- TABLE 7-3 Sodium-Containing Additives Commonly Used in Food Processing
- Absorption-Excretion Balance
- Absorption
- Excretion
- Physiologic Functions of Potassium
- Water Balance
- Muscle Activity
- Carbohydrate Metabolism
- Protein Synthesis
- Control of Blood Pressure
- Acid-Base Balance
- BOX 7-4 Sodium Content of Processed Versus Unprocessed Foods*
- Potassium Requirement
- Dietary Reference Intake
- Perspectives in Practice
- Potassium—The Other Side of the Blood Pressure Equation
- Clinical Implications of Excessive Intake
- Food Sources of Potassium
- BOX 7-5 Food Sources of Potassium
- Magnesium
- Magnesium Requirement
- Food Sources
- Chloride
- Sulfur
- BOX 7-6 Food Sources of Magnesium
- Essential trace elements
- Trace elements: the concept of essentiality
- TABLE 7-4 Summary of Major Minerals
- Iron
- Forms of Iron in the Body
- Absorption-Transport-Storage-Excretion Balance
- Absorption
- TABLE 7-5 Characteristics of Heme and Nonheme Dietary Iron
- Transport
- Storage
- Excretion
- Physiologic Functions of Iron
- Oxygen Transport
- Cellular Oxidation
- Immune Function
- Growth Needs
- Brain and Cognitive Function
- Clinical Applications
- FIGURE 7-5 Summary of iron metabolism, showing its absorption, transport, use in hemoglobin formation, and storage forms (ferritin and hemosiderin).
- Iron Deficiency Anemia
- BOX 7-7 Signs of Iron Deficiency
- Worldwide Problem of Iron Deficiency Anemia
- Iron Requirement
- Dietary Reference Intake
- Special Considerations for Vegetarians
- Iron Toxicity
- Hemochromatosis
- Tolerable Upper Intake Level
- Food Sources of Iron
- Iodine
- BOX 7-8 Food Sources of Iron
- Absorption-Excretion Balance
- Absorption
- Excretion
- Hormonal Control
- FIGURE 7-6 Goiter. The extreme enlargement shown here reflects an extended duration of iodine deficiency.
- Physiologic Function of Iodine
- Thyroid Hormone Synthesis
- Plasma Thyroxine
- Clinical Applications
- Iodine Deficiency Disorder: Goiter
- Iodine Deficiency Disorder: Cretinism
- Iodine Overload
- Iodine Requirement
- Dietary Reference Intake
- Food Sources of Iodine
- Zinc
- Clinical Applications
- Zinc Requirement
- Dietary Reference Intake
- Food Sources of Zinc
- BOX 7-9 Food Sources of Zinc
- Copper
- Manganese
- Chromium
- Focus on Food Safety
- Minerals from Cooking Utensils
- What Is Safe and What Is Harmful?
- Cobalt
- Selenium
- Molybdenum
- Fluoride
- Other trace elements
- Water-electrolyte balance
- Body water distribution
- Functions of water
- Overall water balance: input and output
- TABLE 7-6 Summary of Trace Elements
- TABLE 7-7 Approximate Daily Adult Water Intake and Output
- BOX 7-10 Functions of Body Water
- Water requirements
- Dietary Reference Intake
- TABLE 7-8 Water Content of Selected Foods and Beverages
- TABLE 7-9 Adequate Intakes of Fluid*
- Special Clinical Applications
- Water Compartments
- Forces controlling water distribution
- Solutes
- Electrolytes
- Plasma Proteins
- Organic Compounds of Small Molecular Size
- FIGURE 7-7 Body fluid compartments. Note the relative amounts of water in the intracellular compartment and extracellular compartment.
- Membranes
- Influence of electrolytes on water balance
- Measurement of Electrolytes
- Electrolyte Balance
- Electrolyte Control of Body Hydration
- Influence of plasma proteins on water balance
- Capillary Fluid Shift Mechanism
- Cell Fluid Control
- Hormones controlling water balance
- Antidiuretic Hormone
- Aldosterone
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- CHAPTER 8 Energy Balance
- Key terms
- The human energy system
- Energy Cycles and Energy Transformation
- Forms of Human Energy
- Transformation of Energy
- FIGURE 8-1 Transformation of energy from its primary source (the sun) to the forms needed for biologic work by means of metabolic processes (“transformers”).
- Energy Balance: Input and Output
- Energy Control in Human Metabolism
- Chemical Bonding
- FIGURE 8-2 Lock-and-key concept of the actions of enzyme, coenzyme, and substrate to produce a new reaction product.
- Controlled Reaction Rates
- Types of Metabolic Reactions
- Sources of Stored Energy
- Measurement of Energy Balance
- Kilocalorie
- Joule
- Food Energy Measurement
- Calorimetry
- Approximate Composition
- Total energy requirement
- Basal Metabolic Needs
- Basal Metabolic Rate
- TABLE 8-1 Fuel Factors
- Measuring Basal Metabolic Rate
- BOX 8-1 Required Conditions for Measuring Basal Metabolic Rate
- Factors Influencing Basal Metabolic Rate
- Food Intake Effect (Thermic Effect of Food)
- Physical Activity Needs
- TABLE 8-2 Energy Expended in Selected Physical Activities
- FIGURE 8-3 Effect of body weight on energy expended walking at different speeds. Body weight and walking speed influence the kcalories burned. Persons with a higher body weight use more kcalories in weight-bearing activities than persons with a lower body weight; the faster you walk the more kcalories you will use.
- Estimating Energy Requirements
- TABLE 8-3 Estimated Energy Requirements Based on Age and Activity Level*
- Body composition: fatness and leanness
- Body Weight and Body Fat
- Overweight Versus Overfat
- FIGURE 8-4 Body types: the ectomorph, the mesomorph, and the endomorph.
- Body Compartments
- FIGURE 8-5 A pod for measuring body composition. The BOD POD uses air displacement technology to measure body composition.
- Importance of Body Fat
- Measuring Body Compartments
- Specialized Methods
- Reference Height-Weight Tables
- Focus on Culture
- Evaluating Body Compartments: One Size Really Doesn’t Fit All
- Bibliography
- Reference Tables From Government Agencies
- Body Mass Index
- TABLE 8-4 Adult Body Mass Index Chart
- TABLE 8-5 Classification of Body Weight According to Body Mass Index
- Waist-to-Hip Ratio
- Health promotion
- Finding a Healthy Weight
- FIGURE 8-6 The pear shape versus the apple shape. Those with an apple shape and more abdominal fat have a greater risk of chronic disease than those with a pear shape and less abdominal fat. In women the waist-to-hip ratio should not exceed 0.8; in men it should not exceed 0.9.
- Developing a Healthy Lifestyle
- Perspectives in Practice
- Assessing Energy Expenditure and Body Weight
- A Calculate Your Total Energy Output per Day
- 1 Resting Metabolic Rate
- 2 Thermic Effect of Food
- 3 Physical Activity
- Calculating Your Physical Activity Kcalories Using an Activity Record
- Approximating Your Physical Activity Kcalories Using Your RMR
- 4 Calculate Your Total Energy Expenditure
- B Evaluate Your Body Weight Using the Body Mass Index
- 1 Calculate Your Body Mass Index
- C Evaluate Your Health Status Using Waist Circumference
- References
- Evidence-Based Practice
- Is There a Role for Walking in Weight Management?
- Current Recommendations
- Walking and Weight Management
- Bibliography
- Fatness, thinness, and health
- Rise in Obesity
- Focus on Food Safety
- Safe Snacking
- Obesity and Health
- Obsession with Thinness
- Eating Disorders: A High Price for Thinness
- Causes of Eating Disorders
- Types of Eating Disorders
- Prevention and Treatment
- BOX 8-2 Signs Associated with Development of Eating Disorders in Adolescents
- Behavioral Signs
- Clinical Signs (Anorexia Nervosa)
- Clinical Signs (Bulimia Nervosa)
- The Problem of Underweight
- Definition
- General Causes
- BOX 8-3 Causes of Underweight
- Nutritional Care
- To sum up
- Questions for review
- References
- Further readings and resources
- Readings
- Websites of Interest
- PART 2 Community Nutrition and the Life Cycle
- CHAPTER 9 The Food Environment and Food Safety
- Key terms
- Personal food selection
- Cultural Influences
- Cultural Identity
- Food in a Culture
- Focus on Culture
- Family Meals: Where Food and Culture Meet
- Bibliography
- Social Influences
- Internal Factors
- External Factors
- Psychologic Influences
- FIGURE 9-1 A family sharing food. Sharing food with visitors to your home is an established custom among many cultural and ethnic groups.
- BOX 9-1 Factors Influencing Food Choices
- Environmental Factors
- Social Factors
- Physiologic Factors
- Trends in food selection
- Defining a Food Pattern
- Changing American Food Patterns
- BOX 9-2 Current Food Trends
- Convenience Meals
- Perspectives in Practice
- Returning to Hands-On Food
- References
- Grazers
- Family Meals
- Health Concerns
- Ethnic and Specialty Dining
- The problem of food misinformation
- Types of False Food Claims
- Groups Vulnerable to Food Misinformation
- Combating Food Misinformation
- BOX 9-3 Checklist for Spotting a Health Scam
- Biotechnology and food: promise and controversy
- Bovine Growth Hormone
- Genetically Modified Plants
- Goals for Genetic Modification
- Safety of Genetically Modified Crops
- Biotechnology and Animal Foods
- Ensuring a safe and wholesome food supply
- Government Agencies Responsible for Food Safety
- A Shared Regulatory System: USDA and FDA
- BOX 9-4 Food-Related Activities of the u.s. Food and Drug Administration
- Food and Drug Administration
- Food Safety Laws
- Approval Process for Drugs
- Regulation of Food Ingredients and Food Additives
- Perspectives in Practice
- The Threat of Bioterrorism to the Food Supply: Risk Assessment and Response
- Bibliography
- Dietary Supplements
- Agricultural Chemicals
- Water Contamination
- FIGURE 9-2 Seal of the National Organic Program. The U.S. Department of Agriculture (USDA) has developed a certification program to help organic farmers label their produce as organically grown.
- BOX 9-5 Mercury Content of Fish
- Fish Lower in Mercury
- Fish Higher in Mercury
- Food Labels
- FIGURE 9-3 Example of a food label. Notice that this label also informs the consumer that the product contains wheat—one of eight food allergens that must be clearly stated on the food label to protect individuals having this allergy.
- Early Efforts at Food Labeling
- Current Food Labeling Regulations
- Health promotion
- Using the Nutrition Label
- FIGURE 9-4 A nutrition label. The nutrition label helps consumers evaluate the nutrient content of processed foods.
- TABLE 9-1 Health Claims Approved by the Fda for Nutrition Labels
- Food and Botanicals
- Food safety and food processing
- Foodborne Illness
- Prevalence and Causes of Foodborne Illness
- Forms of Foodborne Illness
- Bacterial Food Infection
- Focus on Food Safety
- Do I Really Need to Wash That Melon?
- Bacterial Food Poisoning
- Viruses
- TABLE 9-2 Selected Examples of Bacterial Foodborne Disease
- Costs of Foodborne Illness
- Prevention of Foodborne Illness
- Sanitation Procedures
- FIGURE 9-5 Chart of food temperatures. It is important to keep hot foods hot and cold foods cold. Foods should be held at temperatures less than 45° F or greater than 140° F to prevent microbial growth. Microorganisms grow rapidly between 45° F and 140° F. Meat and poultry products should be cooked to the internal temperature indicated on the chart.
- Case Study
- Planning the Family Dinner
- Questions for Analysis
- FIGURE 9-6 Seven-step process for proper hand washing. Failure to wash hands thoroughly before and after food preparation and before eating is a common cause of foodborne illness.
- Food Irradiation
- Food Safety Education
- Evidence-Based Practice
- Developing Food Safety Education Programs: Assessing Learner Needs
- References
- FIGURE 9-7 Fight BAC!, a program initiative of the Partnership for Food Safety Education, emphasizes four steps in food handling to prevent foodborne illness: (1) clean, (2) separate, (3) cook, and (4) chill.
- Food Preservation and Processing
- Preservation Methods
- TABLE 9-3 Examples of Food Additives
- Chemical Additives
- Nutritional Aspects of Food Processing
- To sum up
- Questions for review
- References
- Further readings and resources
- Further Readings
- Websites of Interest
- CHAPTER 10 Community Nutrition: Promoting Healthy Eating
- Key terms
- Implementing nutrition education
- Framework for Wellness
- Framework for Nutrition Education
- Person-Centered Goals
- Model for Nutrition Counseling
- Getting Started
- FIGURE 10-1 Model for dietary counseling. The goal of dietary counseling is to bring about a change in food and lifestyle behaviors that will lower the risk of chronic disease.
- FIGURE 10-2 Sitting at a table with your client in a quiet place provides a supportive environment for communication. Online nutrition education materials can be helpful in nutrition counseling.
- Counseling as a Process
- Evidence-Based Practice
- New Communication Methods
- Are They Effective in Nutrition Education?
- Personalized Telephone Counseling
- Automated Telephone Messages
- Short-Message Service (Text Messaging)
- Bibliography
- Communication as a Process
- TABLE 10-1 Levels of Personal Responsibility and Intervention Methods: a Diabetes Example
- Focus on Culture
- Counseling and Culture
- Respecting Cultural Differences
- Individual or Group Orientation
- Locus of Control
- Patterns of Communication
- Bibliography
- Theories for Behavior Change
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