Nutrition & Diet Therapy

Nutrition & Diet Therapy Linda Kelly DeBruyne Kathryn Pinna Ellie Whitney Australia Brazil Japan Korea Mexico Singapore Spain United Kingdom United States Copyright 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. This is an electronic version of the print textbook. Due to electronic rights restrictions, some third party content may be suppressed. Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. The publisher reserves the right to remove content from this title at any time if subsequent rights restrictions require it. 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For permission to use material from this text or product, submit all requests online at Further permissions questions can be e-mailed to . Printed in the United States of America Print Number: 01 Print Year: 2015 WCN: Copyright 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. iii Contents in Brief 1 Overview of Nutrition and Health 1 Nutrition in Practice: Finding the Truth about Nutrition 30 2 Carbohydrates 34 Nutrition in Practice: The Glycemic Index in Nutrition Practice 56 3 Lipids 60 Nutrition in Practice: Figuring Out Fats 81 4 Protein 87 Nutrition in Practice: Vegetarian Diets 103 5 Digestion and Absorption 108 Nutrition in Practice: Food Safety 125 6 Metabolism, Energy Balance, and Body Composition 133 Nutrition in Practice: Eating Disorders 156 7 Weight Management 161 Nutrition in Practice: Fad Diets 185 8 The Vitamins 188 Nutrition in Practice: Phytochemicals and Functional Foods 217 9 Water and the Minerals 225 Nutrition in Practice: Vitamin and Mineral Supplements 253 10 Fitness and Nutrition 257 Nutrition in Practice: Supplements and Ergogenic Aids Athletes Use 283 11 Nutrition through the Life Span: Pregnancy and Lactation 287 Nutrition in Practice: Encouraging Successful Breastfeeding 315 12 Nutrition through the Life Span: Infancy, Childhood, and Adolescence 318 Nutrition in Practice: Childhood Obesity and the Early Development of Chronic Diseases 358 13 Nutrition through the Life Span: Later Adulthood 363 Nutrition in Practice: Hunger and Community Nutrition 385 14 Illness and Nutrition Care 390 Nutrition in Practice: Nutritional Genomics 415 15 Medications, Diet-Drug Interactions, and Herbal Supplements 419 Nutrition in Practice: Complementary and Alternative Therapies 434 16 Specialized Nutrition Support: Enteral and Parenteral Nutrition 438 Nutrition in Practice: Inborn Errors of Metabolism 465 17 Foods and Food Consistency for Upper GI Disorders 469 Nutrition in Practice: nutrition and Oral Health 490 18 Fiber-Modified Diets for Lower Gastrointestinal Tract Disorders 494 Nutrition in Practice: Probiotics and Intestinal Health 509 Copyright 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 19 Carbohydrate- and Fat-Modified Diets for Malabsorption Disorders 512 Nutrition in Practice: Anemia in Illness 527 20 Nutrition Therapy for Liver and Gallbladder Diseases 531 Nutrition in Practice: Alcohol in Health and Disease 549 21 Carbohydrate-Controlled Diets for Diabetes Mellitus 552 Nutrition in Practice: The Metabolic Syndrome 575 22 Fat-Controlled, Mineral-Modified Diets for Cardiovascular Diseases 578 Nutrition in Practice: Helping People with Feeding Disabilities 600 23 Protein-, Mineral-, and Fluid-Modified Diets for Kidney Diseases 603 Nutrition in Practice: Dialysis 625 24 Energy- and Protein-Modified Diets for Metabolic and Respiratory Stress 628 Nutrition in Practice: Multiple Organ Dysfunction Syndrome 643 25 Energy- and Protein-Modified Diets for Cancer and HIV Infection 645 Nutrition in Practice: Ethical Issues in Nutrition Care 666 iv contents in brie f Copyright 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. v Contents Preface xiii About the Authors xix 1 Overview of Nutrition and Health 1 1.1 Food Choices 3 1.2 The Nutrients 6 Six Classes of Nutrients 6 kCalories: A Measure of Energy 7 1.3 Nutrient Recommendations 8 Dietary Reference Intakes 8 Acceptable Macronutrient Distribution Ranges (Amdr) 10 1.4 National Nutrition Surveys 11 Coordinating Nutrition Survey Data 11 National Health Goals 11 1.5 Dietary Guidelines and Food Guides 12 Dietary Ideals 12 Dietary Guidelines for Americans 13 The Usda Food Patterns 15 MyPlate 20 1.6 Food Labels 21 The Ingredient List 21 Nutrition Facts Panel 21 Claims on Labels 24 Nutrition in Practice: Finding the Truth about Nutrition 30 2 Carbohydrates 34 2.1 The Chemist’s View of Carbohydrates 35 Monosaccharides 35 Disaccharides 36 Polysaccharides 36 2.2 Regulation of Blood Glucose 39 2.3 Health Effects of Sugars and Alternative Sweeteners 40 Sugars 40 Alternative Sweeteners: Sugar Alcohols 45 Alternative Sweeteners: Nonnutritive Sweeteners 45 2.4 Health Effects of Starch and Dietary Fibers 47 Carbohydrates: Disease Prevention and Recommendations 48 Carbohydrates: Food Sources 50 Carbohydrates: Food Labels and Health Claims 52 Nutrition in Practice: The Glycemic Index in Nutrition Practice 56 3 Lipids 60 3.1 Roles of Body Fat 61 3.2 The Chemist’s View of Lipids 62 Triglycerides 62 Fatty Acids 63 Phospholipids 65 Sterols 66 3.3 Health Effects and Recommended Intakes of Fats 67 Fats and Heart Health 67 Recommendations 70 3.4 Fats in Foods 71 Finding the Fats in Foods 72 Cutting Solid Fats and Choosing Unsaturated Fats 73 Nutrition in Practice: Figuring Out Fats 81 4 Protein 87 4.1 The Chemist’s View of Proteins 88 The Structure of Proteins 88 Nonessential and Essential Amino Acids 89 4.2 Protein Turnover and Nitrogen Balance 90 Protein Turnover 90 Nitrogen Balance 90 4.3 Roles of Body Proteins 91 Copyright 2016 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. 4.4 Protein and Health 94 Protein Deficiency 94 Malnutrition 94 Protein Excess 96 Protein and Amino Acid Supplements 96 Protein Recommendations and Intakes 97 4.5 Protein in Foods 98 Protein Quality 98 Protein Sparing 99 Protein on Food Labels 100 Nutrition in Practice: Vegetarian Diets 103 5 Digestion and Absorption 108 5.1 Anatomy of the Digestive Tract 109 The Digestive Organs 109 The Involuntary Muscles and the Glands 112 5.2 The Process of Digestion 115 Digestion in the Mouth 115 Digestion in the Stomach 116 Digestion in the Small and Large Intestines 116 5.3 The Absorptive System 118 The Small Intestine 118 Absorption of Nutrients 118 5.4 Transport of Nutrients 120 The Vascular System 120 The Lymphatic System 121 Transport of Lipids: Lipoproteins 121 The System at Its Best 123 Nutrition in Practice: Food Safety 125 6 Metabolism, Energy Balance, and Body Composition 133 6.1 The Organs and Their Metabolic Roles 134 The Principal Organs 134 The Body’s Metabolic Work 135 6.2 The Body’s Use of Fuels 136 Energy Metabolism 137 Glucose Production 138 6.3 Energy Imbalance 140 Feasting 140 The Economics of Fasting 141 6.4 Energy Balance 143 Energy In 144 Energy Out 144 Estimating Energy Requirements 146 6.5 Body Weight and Body Composition 147 Defining Healthy Body Weight 148 Body Composition 149 How Much Body Fat Is Too Much? 150 6.6 Health Risks of Underweight and Obesity 151 Nutrition in Practice: Eating Disorders 156 7 Weight Management 161 7.1 Causes of Obesity 162 Genetics and Weight 162 Environmental Stimuli 164 7.2 Obesity Treatment: Who Should Lose? 167 7.3 Inappropriate Obesity Treatments 167 Over-the-Counter Weight-Loss Products 167 Other Gimmicks 168 7.4 Aggressive Treatments of Obesity 168 Obesity Drugs 168 Surgery 169 7.5 Reasonable Strategies for Weight Loss 170 A Healthful Eating Plan 171 Physical Activity 173 Behavior and Attitude 175 Weight Maintenance 177 7.6 Strategies for Weight Gain 178 Nutrition in Practice: Fad Diets 185 8 The Vitamins 188 8.1 The Vitamins—An Overview 18