Molecular Basis of Human Nutrition

Tom Sanders, Peter Emery9780415299176, 0-415-29917-9

Molecular Basis of Human Nutrition focuses on the metabolic basis of human nutrition, detailing recent knowledge and research in this field. It explains the biochemical functions of the essential nutrients and the physiological consequences of deficient and excessive intakes. These are described within the context of normal human diets and requirements for health. Although this book is about human nutrition, in some instances there are comparisons with and examples of other mammalian species to facilitate understanding of the principles. Molecular Basis of Human Nutrition is the only book to cover this particular subject and will prove very popular with both students and lecturers alike.

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Table of contents :
MOLECULAR BASIS OF HUMAN NUTRITION……Page 2
CONTENTS……Page 4
SERIES EDITOR’S PREFACE……Page 7
PREFACE……Page 8
ACKNOWLEDGEMENTS……Page 9
TABLE OF CONTENTS……Page 0
1.1 WHAT IS NUTRITION?……Page 10
1.2 ESTIMATION OF NUTRIENT REQUIREMENTS……Page 12
1.2.1 DIETARY REFERENCE VALUES……Page 14
1.2.2 MEASUREMENTS OF TOXICITY……Page 16
1.2.3 DIETARY GUIDELINES……Page 19
SUMMARY……Page 20
FURTHER READING……Page 21
2.1.1 GROSS ENERGY……Page 22
2.1.2 DIGESTIBLE ENERGY……Page 23
2.2 SOURCES OF ENERGY……Page 24
2.3 ENERGY EXPENDITURE……Page 25
2.3.1 INDIRECT CALORIMETRY……Page 26
2.3.2 COMPONENTS OF ENERGY EXPENDITURE……Page 30
2.4 ENERGY REQUIREMENTS……Page 31
2.5 ENERGY BALANCE……Page 32
FURTHER READING……Page 35
3.1 THE NEED FOR PROTEIN……Page 36
3.2 PROTEIN CHEMISTRY……Page 37
3.3 FOOD SOURCES……Page 41
3.4.1 DIGESTION……Page 42
3.4.3.1 Protein synthesis……Page 43
3.4.3.3 Other metabolic pathways……Page 45
3.5 CLASSIFICATION OF AMINO ACIDS AS ESSENTIAL OR NON-ESSENTIAL……Page 46
3.6.1 BIOLOGICAL METHODS FOR ASSESSING PROTEIN QUALITY……Page 47
3.6.2 CHEMICAL METHODS FOR ASSESSING PROTEIN QUALITY……Page 49
3.7 PROTEIN REQUIREMENTS AND RECOMMENDED INTAKES……Page 50
FURTHER READING……Page 52
4.1 INTRODUCTION……Page 53
4.2.1 MONOSACCHARIDES……Page 54
4.2.1.2 Fructose……Page 55
4.2.2.1 Sucrose……Page 56
4.2.3 OLIGOSACCHARIDES……Page 57
4.2.4.1 Starch……Page 58
4.2.5.1 Celluloses……Page 59
4.3 CARBOHYDRATE INTAKE……Page 60
4.4.1 RESISTANT STARCH……Page 61
4.4.2 FERMENTATION OF FIBRE IN THE COLON……Page 62
4.5.4 CONTROL OF BLOOD GLUCOSE……Page 63
4.6.2 GLUCOSE ABSORPTION……Page 64
4.6.3 FAECAL BULK……Page 65
FURTHER READING……Page 66
5.2 THE CHEMISTRY OF FATS……Page 67
5.2.2 UNSATURATED FATTY ACIDS……Page 69
5.2.3 TRANS FATTY ACIDS……Page 71
5.2.4 ESSENTIAL FATTY ACIDS……Page 72
5.4 THE DIGESTION OF FAT……Page 73
5.5.1 FAT AS A SOURCE OF ENERGY……Page 75
5.5.3 EICOSANOID FORMATION……Page 77
5.5.5 MEETING ENERGY REQUIREMENTS……Page 79
5.5.8 PROVISION OF THE ESSENTIAL FATTY ACIDS……Page 80
5.6 RELATIONSHIP BETWEEN THE INTAKE OF POLYUNSATURATED FATTY ACIDS AND VITAMIN E INTAKE……Page 82
5.8 DIETARY REFERENCE VALUES FOR FAT AND FATTY ACIDS……Page 83
FURTHER READING……Page 84
6.1 SODIUM, POTASSIUM AND CHLORIDE……Page 85
6.1.2 SODIUM EXCRETION……Page 86
6.1.3 POTASSIUM BALANCE……Page 88
6.2.1 FUNCTIONS OF CALCIUM……Page 89
6.2.2 CALCIUM BALANCE……Page 90
6.2.4 MAGNESIUM……Page 92
6.3 IRON, COPPER AND ZINC……Page 93
6.3.2 IRON METABOLISM……Page 94
6.3.4 FUNCTIONS OF COPPER……Page 95
6.3.6 FUNCTIONS OF ZINC……Page 97
6.4.1 SELENIUM……Page 98
6.4.2 IODINE……Page 99
SUMMARY……Page 101
FURTHER READING……Page 102
CHAPTER 7: VITAMINS……Page 103
7.1 THIAMIN, NIACIN, RIBOFLAVIN, BIOTIN AND PANTOTHENIC ACID……Page 104
7.1.1.1 Functions of thiamin……Page 105
7.1.2 NIACIN……Page 106
7.1.2.2 Dietary sources and requirement for niacin……Page 107
7.1.3 RIBOFLAVIN……Page 108
7.1.3.2 Dietary sources and requirement for riboflavin……Page 109
7.2.1 VITAMIN B6……Page 110
7.2.1.1 Metabolic role of vitamin B6……Page 111
7.2.2.1 Metabolic role of vitamin B12……Page 112
7.2.3.1 Metabolic role of folate……Page 113
7.3 VITAMIN C……Page 114
7.4.1 VITAMIN A……Page 115
7.4.1.2 Role of vitamin A in regulating growth and cellular differentiation……Page 117
7.4.2 VITAMIN D……Page 119
7.4.3.1 Metabolic role of vitamin K……Page 121
7.4.4.1 Metabolic role of vitamin E……Page 122
FURTHER READING……Page 123
8.1 INTRODUCTION……Page 124
8.2 PROTEIN ENERGY MALNUTRITION……Page 125
8.3 VITAMIN A DEFICIENCY DISEASE……Page 128
8.4 RICKETS AND OSTEOMALACIA……Page 129
8.6 THIAMIN DEFICIENCY……Page 131
8.7 IODINE DEFICIENCY DISEASE……Page 132
8.8 NUTRITIONAL ANAEMIAS……Page 133
8.9.1.1 Vitamin A……Page 134
8.9.2.1 Potassium……Page 135
8.9.2.4 Lead……Page 136
8.9.2.6 Mercury……Page 137
FURTHER READING……Page 138
CHAPTER 9: DIET-RELATED DISEASE……Page 139
9.1.2 PREVENTION OF OBESITY……Page 141
9.1.4 HEALTH RISKS OF OBESITY……Page 142
9.2 TYPE II DIABETES……Page 144
9.3 CARDIOVASCULAR DISEASE……Page 146
9.3.1 BLOOD PRESSURE……Page 147
9.3.2 PLASMA CHOLESTEROL……Page 148
9.3.2.2 How diet causes elevated plasma cholesterol concentrations……Page 150
9.4 DIET AND CANCER……Page 151
9.5 DENTAL CARIES……Page 155
SUMMARY……Page 156
FURTHER READING……Page 157
10.1 IDIOSYNCRATIC ADVERSE REACTIONS TO FOOD……Page 158
10.2 NATURALLY OCCURRING TOXICANTS IN FOOD……Page 159
10.2.1 PLANT CONSTITUENTS WITH HORMONAL ACTIONS……Page 160
10.2.3 MARINE TOXINS……Page 161
10.3.1 PESTICIDES, FUNGICIDES, HERBICIDES AND FERTILIZERS……Page 162
10.3.2 DIOXINS AND DIOXIN-LIKE POLYCHLORINATED BIPHENYLS (PCBS)……Page 163
10.3.3 MICROBIOLOGICAL CONTAMINATION……Page 164
10.3.4 TRANSMISSIBLE SPONGIFORM ENCEPHALOPATHIES……Page 165
10.5 NEW DEVELOPMENTS……Page 167
10.6 GENETICALLY MODIFIED FOOD……Page 168
FURTHER READING……Page 170