| Preface |
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xi | |
| Acknowledgements |
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xiv | |
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PART 1 CONCEPTS AND PRINCIPLES |
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1 Changing priorities for nutrition education |
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3 | (27) |
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Identification of the essential nutrients |
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3 | (2) |
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Adequacy: the traditional priority in nutrition |
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5 | (2) |
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The current priority: diet as a means to health promotion or disease prevention |
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7 | (9) |
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Is intervention to induce dietary change justified? |
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16 | (7) |
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23 | (6) |
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29 | (1) |
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30 | (34) |
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Introduction and aims of the chapter |
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30 | (1) |
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The biological model of food |
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31 | (1) |
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Dietary and cultural prejudice |
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32 | (1) |
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Food classification systems |
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33 | (5) |
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Non-nutritional uses of food |
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38 | (1) |
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The hierarchy of human needs |
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39 | (2) |
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A model of food selection: the `hierarchy of availabilities' model |
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41 | (1) |
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42 | (1) |
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43 | (13) |
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56 | (6) |
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`Gatekeeper' limitations on availability |
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62 | (2) |
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3 Methods of nutritional assessment and surveillance |
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64 | (38) |
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Introduction and aims of the chapter |
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64 | (1) |
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Strategies for nutritional assessment |
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64 | (1) |
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Measurement of food intake |
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65 | (7) |
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Tables of food composition |
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72 | (3) |
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Dietary standards and nutrient requirements |
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75 | (10) |
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Clinical signs for the assessment of nutritional status |
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85 | (1) |
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Anthropometric assessment in adults |
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86 | (6) |
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Anthropometric assessment in children |
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92 | (2) |
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Estimating fatness in animals |
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94 | (1) |
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Biochemical assessment of nutritional status |
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95 | (3) |
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Measurement of energy expenditure and metabolic rate |
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98 | (4) |
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4 Methods to establish links between diet and chronic disease |
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102 | (32) |
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Introduction and aims of the chapter |
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102 | (1) |
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Strategic approaches: observational versus experimental |
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102 | (2) |
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Features and problems of epidemiological methods |
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104 | (3) |
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Cross-cultural comparisons |
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107 | (3) |
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110 | (2) |
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112 | (1) |
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112 | (3) |
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115 | (2) |
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117 | (1) |
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118 | (1) |
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118 | (3) |
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Human experimental studies |
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121 | (11) |
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132 | (1) |
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133 | (1) |
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5 Dietary guidelines and recommendations |
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134 | (22) |
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The range of `expert reports' and their consistency |
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134 | (2) |
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Variations in the presentation of guidelines and recommendations |
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136 | (1) |
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137 | (2) |
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139 | (1) |
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Recommendations for fats, carbohydrates, protein and salt |
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140 | (3) |
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143 | (3) |
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How current UK diets compare with `ideal' intakes |
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146 | (1) |
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147 | (1) |
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147 | (2) |
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Some barriers to dietary change |
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149 | (1) |
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150 | (4) |
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154 | (2) |
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156 | (11) |
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Introduction and aims of the chapter |
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156 | (1) |
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156 | (2) |
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Metabolism of glucose and the monosaccharides |
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158 | (2) |
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Metabolism of fatty acids and glycerol |
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160 | (1) |
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Metabolism of amino acids |
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161 | (1) |
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The pentose phosphate pathway |
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161 | (1) |
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Overview of macronutrient handling in the gut |
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162 | (5) |
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PART 2 ENERGY, ENERGY BALANCE AND OBESITY |
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7 Introduction to energy aspects of nutrition |
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167 | (20) |
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167 | (1) |
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167 | (1) |
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How energy requirements are estimated |
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168 | (2) |
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Variation in average energy requirements: general trends |
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170 | (1) |
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171 | (1) |
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Sources of dietary energy by nutrient |
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172 | (2) |
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174 | (2) |
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176 | (1) |
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Sources of dietary energy by food groups |
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177 | (1) |
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178 | (4) |
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182 | (3) |
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185 | (2) |
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8 Energy balance and its regulation |
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187 | (15) |
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The concept of energy balance |
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187 | (1) |
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Physiological regulation of energy balance |
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188 | (1) |
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189 | (1) |
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Is energy expenditure regulated? |
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189 | (3) |
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External influences on food intake |
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192 | (1) |
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192 | (6) |
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198 | (4) |
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202 | (43) |
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202 | (1) |
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203 | (8) |
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211 | (8) |
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The metabolic syndrome or `syndrome X' |
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219 | (1) |
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219 | (10) |
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Prevention and treatment of obesity in populations |
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229 | (3) |
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Obesity treatment in individuals |
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232 | (5) |
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`Aggressive' treatments for obesity |
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237 | (8) |
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245 | (23) |
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245 | (1) |
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Nature and classification of carbohydrates |
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246 | (1) |
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Dietary sources of carbohydrates |
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247 | (1) |
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248 | (2) |
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250 | (2) |
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252 | (3) |
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255 | (2) |
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Non-starch polysaccharide |
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257 | (3) |
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260 | (1) |
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261 | (1) |
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Dietary factors in the aetiology of bowel cancer |
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262 | (4) |
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Dietary factors in heart disease |
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266 | (2) |
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11 Protein and amino acids |
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268 | (17) |
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268 | (1) |
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268 | (2) |
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Intakes, dietary standards and food sources |
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270 | (1) |
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271 | (3) |
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274 | (4) |
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The significance of protein in human nutrition |
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278 | (6) |
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284 | (1) |
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285 | (39) |
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285 | (2) |
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287 | (4) |
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Sources of fat in the human diet |
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291 | (3) |
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294 | (6) |
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300 | (1) |
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Digestion, absorption and transport of dietary lipids |
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301 | (2) |
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Transport of endogenously produced lipids |
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303 | (1) |
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The diet--heart hypothesis |
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304 | (13) |
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317 | (5) |
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Other natural oils used as supplements |
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322 | (2) |
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324 | (33) |
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324 | (1) |
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Overview of dietary supplements |
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325 | (4) |
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329 | (1) |
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Assessment of the micronutrient adequacy of British adults |
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330 | (5) |
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Anti-oxidants and the oxidant theory of disease |
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335 | (6) |
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Do high anti-oxidant intakes prevent heart disease, cancer and other chronic diseases? |
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341 | (5) |
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Use of substances other than essential nutrients as dietary supplements |
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346 | (11) |
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357 | (36) |
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General concepts and principles |
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357 | (4) |
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361 | (4) |
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Vitamin D (cholecalciferol) |
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365 | (6) |
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371 | (1) |
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Vitamin K (phylloquinone) |
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372 | (2) |
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374 | (2) |
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376 | (1) |
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377 | (3) |
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380 | (1) |
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381 | (2) |
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Folate or folic acid (vitamin B9) |
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383 | (6) |
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389 | (1) |
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389 | (1) |
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Vitamin C (ascorbic acid) |
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390 | (3) |
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393 | (42) |
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393 | (1) |
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394 | (1) |
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395 | (1) |
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396 | (1) |
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396 | (1) |
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397 | (1) |
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398 | (1) |
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398 | (1) |
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398 | (1) |
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399 | (1) |
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400 | (2) |
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Iodine and iodine-deficiency diseases |
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402 | (3) |
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Iron and iron-deficiency anaemia |
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405 | (5) |
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Calcium storage and uptake |
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410 | (4) |
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414 | (7) |
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421 | (6) |
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Review of evidence for a salt-hypertension link |
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427 | (8) |
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PART 4 VARIATION IN NUTRITIONAL REQUIREMENTS AND PRIORITIES |
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16 Nutrition and the human lifecycle |
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435 | (49) |
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435 | (2) |
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Nutritional aspects of pregnancy |
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437 | (11) |
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448 | (1) |
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449 | (13) |
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Childhood and adolescence |
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462 | (7) |
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469 | (15) |
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17 Nutrition as treatment |
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484 | (23) |
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Diet as a complete therapy |
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484 | (4) |
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Diet as a specific component of therapy |
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488 | (8) |
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Malnutrition in hospital patients |
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496 | (11) |
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18 Some other groups and situations |
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507 | (26) |
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507 | (6) |
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513 | (6) |
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Nutrition and physical activity |
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519 | (14) |
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PART 5 THE SAFETY AND QUALITY OF FOOD |
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19 The safety and quality of food |
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533 | (51) |
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533 | (1) |
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533 | (7) |
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Food poisoning and the microbiological safety of food |
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540 | (14) |
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Bovine spongiform encephalopathy |
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554 | (6) |
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560 | (4) |
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The chemical safety of food |
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564 | (9) |
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573 | (11) |
| Index |
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584 | |
