Principles of Human Nutrition - ANME

1 Principles of Human Nutrition00 05/03/2003 10:52 Page i00 05/03/2003 10:52 Page iiPrinciples of Human NutritionSecond editionMartin EastwoodEdinburgh, UK00 05/03/2003 10:52 Page iii 2003 by Blackwell Science Ltd,a Blackwell Publishing CompanyEditorial Offices:9600 Garsington Road, Oxford, OX4 2DQ, UKTel:01865 776868 Blackwell Publishing, Inc., 350 Main Street, Malden,MA 02148-5018, USATel:+1 781 388 8250 Iowa State Press, a Blackwell Publishing Company,2121 State Avenue, Ames, Iowa 50014-8300, USATel:+1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, Victoria 3053, Australia Tel:+61 (0)3 9347 0300 Blackwell Wissenschafts Verlag, Kurf rstendamm 57,10707 Berlin, GermanyTel.

2 +49 (0)30 32 79 060 The right of the Author to be identified as the Authorof this Work has been asserted in accordance with theCopyright, Designs and Patents Act rights reserved. No part of this publication may bereproduced, stored in a retrieval system, ortransmitted, in any form or by any means, electronic,mechanical, photocopying, recording or otherwise,except as permitted by the UK Copyright, Designsand Patents Act 1988, without the prior permission ofthe edition published 1997 by Chapman & HallThis edition first published 2003 by Blackwell Science LtdLibrary of Congress Cataloging-in-Publication Datais available0-632-05811-0A catalogue record for this title is available from theBritish LibrarySet in Times and produced by Gray Publishing,Tunbridge Wells, KentPrinted and bound in Great Britain byAshford Colour Press, Gosport, HantsFor further information on Blackwell Publishing, visit our website: 05/03/2003 10.

3 52 Page ivAcknowledgementsviiChapter 1 Introduction and overview1 Part IFactors influencing the food that a community eats7 Chapter 2 History of food9 Chapter 3 Social, population and environmental influences on nutrition25 Part IICalculating how much food a community eats33 Chapter 4 The food chain35 Chapter 5 Nutritional requirements51 Chapter 6 Nutritional epidemiology62 Part IIIF actors influencing how an individual metabolises nutrients71 Chapter 7 Genetics73 Part IVCalculating the nutritional status of an individual121 Chapter 8 Evaluation of dietary intake123 Chapter 9 Measurements of energy132 Chapter 10 Body composition141 Part VNutrients and non-nutrients149 Chapter 11

4 Principles , amino acids and proteins151 Chapter 12 Lipids179 Chapter 13 Carbohydrates195 Chapter 14 Dietary fibre213 Chapter 15 Alcohol as a nutrient224 Chapter 16 Vitamins239 Contents00 05/03/2003 10:52 Page vChapter 17 Plant secondary metabolites and herbs304 Chapter 18 Water, electrolytes, minerals and trace elements311 Chapter 19 Non-nutritive components of food354 Chapter 20 Agricultural chemicals in the food chain356 Chapter 21 Drugs and nutrition382 Part VIEating, digestion and metabolism385 Chapter 22 Smell and taste387 Chapter 23 Intake and satiety399 Chapter 24 The gastrointestinal tract and food availability406 Chapter 25 Carbohydrate digestion and absorption418 Chapter 26 Protein absorption427 Chapter 27 Lipid absorption438 Chapter 28 Foetal and placental nutrition452 Chapter 29 Thermodynamics and metabolism458 Chapter 30 Mitochondria466 Chapter 31 Cytochrome P450475 Chapter 32 Free radicals479 Chapter 33 Carbohydrate metabolism486 Chapter 34 Lipid metabolism510 Chapter 35

5 Eicosanoids537 Chapter 36 Cholesterol and lipoproteins543 Chapter 37 Amino acid metabolism554 Chapter 38 Amino acid neurotransmitters569 Chapter 39 Organ metabolic fuel selection573 Chapter 40 Growth583 Chapter 41 Bone591 Part VIIS pecial nutritional requirements and conditions601 Chapter 42 Pregnancy, lactation and weaning603 Chapter 43 Childhood and youth; middle age and old age617 Chapter 44 Sport632 Chapter 45 Nutrition in outer space641 Chapter 46 Dietary deficiency643 Chapter 47 Nutrition in the aetiology of disease655 Index673viContents00 05/03/2003 10:52 Page viWhile the responsibility for this book is entirelymine, there are many people who have given helpand encouragement.

6 Neil Eastwood, Gill Poole,Janet Lambert, Ann de Looy, Bizan Pourkomail-ian, Rosalind Skinner and Jon am grateful to Nigel Balmforth at Blackwell forhis kindness, understanding and support during thepreparation of this new edition. Also his very sup-portive staff. Robert Gray and his staff have beenso helpful during the production of this 05/03/2003 10:52 Page viiThis book is dedicated to Jenny for allthe reasons she knows and withoutwhom it would not have been 05/03/2003 10:52 Page viiiThis book looks at Nutrition as an exciting disciplinethat draws on all branches of biology.

7 Nutrition isboth an art and a science: it observes, measures andtries to explain the constantly changing process ofthe optimal mix of chemicals necessary for the func-tioning of an individual at all stages of life. This book is written at a number of levels toencompass: traditional Nutrition (Chapters 2 6, 8 17, 39 45) evolving Nutrition (Chapters 20, 22 26, 31 37,46) complex concepts, which although not current-ly central will influence the future of Nutrition :an awareness of these will be necessary for thenext generation of nutritionists (Chapter 7, andparts of Chapters 11, 18, 19, 21, 27 30, 38).

8 Take what is appropriate for your requirementsat different stages of your development in selection, processing and manner of eatingfood will be strongly influenced by what is availableand by the history, social stability and economy ofthe community. What and how a person eats is sig-nificantly affected by their family background andtraditions, although travel is increasingly changingfood choices. War, pestilence and famine canrestrict food availability, and food may also be con-taminated by pollutants from the environment.

9 Being able to eat optimal amounts is dependenton agriculture and the political, educational andsocial organisation in which the person lives. Thechemical substances should be available in optimalamounts and in an attractive form for identifies, measures and recommendsoptimal dietary intakes of the nutrient chemicals inhealth and disease. All living creatures require a range of dietarychemicals for metabolism, growth and chemicals are obtained from a range ofsources. The digestion, absorption and metabolismof ingested nutrients are determined in each indi-vidual by many factors, including inherited consti-tution, gender, age, activity, growth, fecundity andlactation.

10 A person needs an adequate energyintake as well as essential nutrients to provide forthe needs and control of a genetically determinedconstitution (genome), which dictates protein andenzyme structure and hence metabolism. Thisbrings Nutrition to a central role in the story. Thesynthesis, maintenance, functioning and control ofthe protein complex and hence overall metabolismrely on ingested book is written in the belief that the basisof Nutrition lies in molecular biology, genetic make-up, biochemistry and physiology.