Discovering Nutrition (eBook)

Timothy P. Carr, PhD, received his BS degree in biological sciences from California Polytechnic State University, San Luis Obispo, in 1980. He obtained his MS degree in animal science/food science and his PhD degree in nutritional sciences from the University of Arizona in 1985 and 1989, respectively. From 1989 to 1993, he was a Postdoctoral Research Fellow at the Bowman Gray School of Medicine of Wake Forest University where he studied the effects of dietary fat on heart disease. Dr. Carr was an Assistant Professor at the University of Minnesota from 1993 to 1996 where he conducted research and taught nutrition courses at both the undergraduate and graduate level. In 1996, Dr. Carr moved to the University of Nebraska -- Lincoln where he is currently Associate Professor of Nutritional Biochemistry. His research program focuses on how dietary phytochemicals and fats affect cholesterol metabolism at the cellular level. He also teaches several courses, including Introduction to Nutrition and Advanced Nutrition for undergraduates, and Carbohydrate and Lipid Nutrition for graduates.

Discovering Nutrition 1
Contents 7
Preface 10
Part I: Nutrients in the Environment 11
1 Nutrition Discovered 13
1.1 The many faces of nutrition 13
1.2 Evolution of nutrition science 15
1.3 De.nition of a nutrient 16
1.4 Overview of the nutrient classes 18
2 Nutrients in Detail 24
2.1 Carbohydrates, 24
2.2 Proteins, 27
2.3 Lipids, 28
2.4 Vitamins, 31
2.5 Minerals, 33
2.6 Water, 34
3 The Circle of Life 39
3.1 Energy—universal life support 39
3.2 Nutrient recycling 42
3.3 Nutrients as energy distributors 43
4 Nutrient Availability 48
4.1 Global food availability 48
4.2 Dietary recommendations 51
4.3 Dietary supplements 54
Part II: Nutrients in the Body 61
5 Nutrient Capture and Assimilation, 63
5.1 Digestion, 63
5.2 Mechanisms of nutrient absorption, 66
5.3 Nutrient destinations, 68
6 The Absorptive State, 73
6.1 Liver, 73
6.2 Muscle, 75
6.3 Adipose, 76
6.4 Brain, 78
7 The Fasting State, 82
7.1 Liver, 82
7.2 Muscle, 84
7.3 Adipose, 85
7.4 Brain, 87
Part III: Physiologic Aspects of Nutrition 93
8 Body Composition 95
8.1 Energy balance, 95
8.2 Body fat—too much, too little, 97
8.3 Dieting vs. weight management, 99
9 Nutrition-Related Diseases 105
9.1 Coronary heart disease and stroke, 105
9.2 Cancer, 108
9.3 Diabetes mellitus, 110
9.4 Osteoporosis, 111
10 Nutrition Throughout the Life Cycle 117
10.1 Pregnancy and lactation 117
10.2 From infants to teenagers 121
10.3 The adult years 125
Part IV: Social and Economic Aspects of Nutrition 131
11 Psychology of Nutrition 133
11.1 Food choices 133
11.2 To eat or not to eat 135
11.3 Eating disorders 137
12 Use and Misuse of Nutrition Information 143
12.1 From research to newspapers to public policy 143
12.2 Understanding disease risk 146
12.3 Interpreting nutrition information 149
13 The Food Industry 155
13.1 Food technology 155
13.2 Food-borne illness 158
13.3 Food labeling 162
13.4 Functional foods 164
14 A Healthy Future 170
14.1 Physical activity 170
14.2 The concept of “optimal health” 172
14.3 Information resources 174
Appendix A: Dietary Reference Intakes (DRIs) 179
Appendix B: Chapter Test Answers 182
Appendix C: Topic Tests 190
Index 221