Nutrition

Nutrition: Science and Applications, 3rd Canadian Edition, provides students with a strong foundational knowledge of human nutrition, covering all essential nutrients, their functions in the body, and their sources and dietary components. Presenting an innovative critical-thinking approach to the subject, this leading textbook goes beyond the basics to explore underlying nutrition processes while discussing the latest research, debates, and controversies related to nutrition and health. The text offers an accessible, visually-rich presentation of topics designed to be highly relevant and relatable to Canadian readers. The ideal text for college-level nutrition courses, this new edition features extensively revised and updated content throughout — aligning with the latest nutrition research, recommendations, guidelines, and Canadian government regulations. The authors real-world approach enables students to apply concepts of nutrition science in their own lives as consumers, and in their future careers as scientists and health professionals. Balanced coverage of fundamental nutrition topics integrates with comprehensive discussion of nutrient metabolism, health and disease relationships, dietary patterns, Canadian and global nutrition issues, and much more.

Preface viii Acknowledgements ix 1 Nutrition: Food for Health 1 Case Study 1 1.1 Nutrition and the Canadian Diet 2 1.2 Food Provides Nutrients 6 1.3 Food Choices for a Healthy Diet 12 1.4 Understanding Science Helps Us Understand Nutrition 17 1.5 Nutrition Research 22 1.6 Sorting Out Nutrition Information 35 Case Study Outcome / Applications / Summary / References 2 Nutrition Guidelines: Applying the Science of Nutrition 43 2.1 Nutrition Recommendations for the Canadian Diet 44 2.2 Dietary Reference Intakes 46 2.3 Canada’s Food Guide 2019 53 2.4 Other Food Guides and Dietary Patterns 60 2.5 Food and Natural Health Product Labels 62 2.6 Assessing Nutritional Health 77 Case Study Outcome / Applications / Summary / References 3 Digestion, Absorption, and Metabolism 91 Case Study 91 3.1 Food Becomes Us 92 3.2 An Overview of the Digestive System 94 3.3 Digestion and Absorption 98 3.4 Digestion and Health 109 3.5 Transporting Nutrients to Body Cells 118 3.6 Metabolism of Nutrients: An Overview 123 3.7 Elimination of Metabolic Wastes 125 Case Study Outcome / Applications / Summary / References 4 Carbohydrates: Sugars, Starches, and Fibre 131 Case Study 131 4.1 Carbohydrates in the Canadian Diet 132 4.2 The Chemistry of Carbohydrates 137 4.3 Carbohydrates in the Digestive Tract 142 4.4 Carbohydrates in the Body 147 4.5 Blood-Glucose Regulation, Diabetes and Hypoglycemia 151 4.6 Carbohydrates and Health 162 4.7 Meeting Carbohydrate Recommendations 167 Case Study Outcome / Applications / Summary / References Focus On 1 Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management 183 Case Study: Samantha and Robert 183 F1.1 Using Beyond the Basics 183 Case Study Outcome 5 Lipids 191 Case Study 191 5.1 Fat in the Canadian Diet 192 5.2 Types of Lipid Molecules 195 5.3 Lipids in the Digestive Tract 203 5.4 Lipid Transport in the Body 204 5.5 Lipid Functions in the Body 207 5.6 Lipids and Health 213 5.7 Meeting Recommendations for Fat Intake 224 Case Study Outcome / Applications / Summary / References Focus On 2 Alcohol 238 F2.1 What’s in Alcoholic Beverages? 238 F2.2 Absorption, Transport, and Excretion of Alcohol 239 F2.3 Alcohol Metabolism 241 F2.4 Adverse Effects of Alcohol Consumption 242 F2.5 Benefits of Alcohol Consumption 246 F2.6 Balancing the Risks and Benefits of Alcohol 247 References 6 Proteins and Amino Acids 250 Case Study 250 6.1 Protein in the Canadian Diet 251 6.2 Protein Molecules 253 6.3 Protein in the Digestive Tract 257 6.4 Protein in the Body 259 6.5 Protein, Amino Acids, and Health 267 6.6 Meeting Protein Needs 273 6.7 Meeting Needs with a Vegetarian Diet 283 Case Study Outcome / Applications / Summary / References 7 Energy Balance and Weight Management 291 Case Study 291 7.1 The Obesity Epidemic 292 7.2 Exploring Energy Balance 294 7.3 Estimating Energy Needs 302 7.4 Body Weight and Health 306 7.5 Guidelines for a Healthy Body Weight 308 7.6 Regulation of Energy Balance 314 7.7 Why Are Canadians Getting Heavier?: Genes versus Lifestyle 320 7.8 Achieving and Maintaining a Healthy Body Weight 323 7.9 Diets, Diets, Everywhere 329 7.10 Weight-loss Drugs and Surgery 336 Case Study Outcome / Applications / Summary / References Focus On 3 Obesity, Metabolism, and Disease Risk 347 Introduction 347 F3.1 Obesity and Type 2 Diabetes 347 F3.2 Obesity and Cardiovascular Disease 350 F3.3 Obesity and Cancer 352 F3.4 Obesity and Other Diseases 354 References 8 The Water-Soluble Vitamins 357 Case Study 358 8.1 What Are Vitamins? 358 8.2 Thiamin 366 8.3 Riboflavin 370 8.4 Niacin 373 8.5 Biotin 377 8.6 Pantothenic Acid 378 8.7 Vitamin B6 380 8.8 Folate or Folic Acid 385 8.9 Vitamin B12 394 8.10 Vitamin C 398 8.11 Choline 405 Case Study Outcome / Applications / Summary / References 9 The Fat-Soluble Vitamins 411 Case Study 411 9.1 Fat-Soluble Vitamins in the Canadian Diet 412 9.2 Vitamin A 412 9.3 Vitamin D 424 9.4 Vitamin E 431 9.5 Vitamin K 436 Case Study Outcome / Applications / Summary / References Focus On 4 Phytochemicals 443 Introduction 443 F4.1 Phytochemicals in the Canadian Diet 444 F4.2 Choosing a Phytochemical-rich Diet 447 References 10 Water and the Electrolytes 450 Case Study 450 10.1 Water: The Internal Sea 451 10.2 Electrolytes: Salts of the Internal Sea 461 10.3 Hypertension 469 Case Study Outcome / Applications / Summary / References 11 Major Minerals and Bone Health 483 Case Study 483 11.1 What Are Minerals? 484 11.2 Calcium 488 11.3 Calcium and Bone Health 496 11.4 Phosphorus 506 11.5 Magnesium 509 11.6 Sulfur 512 Case Study Outcome / Applications / Summary / References Focus On 5 Natural Health Products 516 Introduction 516 F5.1 What is a Natural Health Product? 517 F5.2 Macronutrient Supplements 519 F5.3 Substances Made in the Body 520 F5.4 Phytochemical Supplements 522 F5.5 Herbal Supplements 523 References 12 The Trace Elements 529 Case Study 530 12.1 Trace Elements in the Canadian Diet 530 12.2 Iron (Fe) 531 12.3 Zinc (Zn) 543 12.4 Copper (Cu) 548 12.5 Manganese (Mn) 551 12.6 Selenium (Se) 552 12.7 Iodine (I) 555 12.8 Chromium (Cr) 560 12.9 Fluoride (F) 562 12.10 Molybdenum (Mo) 565 12.11 Other Trace Elements 566 Case Study Outcome / Applications / Summary / References Focus On 6 Integrating Nutrient Function in the Body 572 Introduction 572 F6.1 Nutrient Function at the Cellular Level 572 F6.2 Nutrient Function in Organ Systems 577 References 13 Nutrition and Physical Activity 582 Case Study 582 13.1 Exercise, Fitness, and Health 583 13.2 Exercise Recommendations 588 13.3 Fuelling Exercise 595 13.4 Energy and Nutrient Needs for Physical Activity 602 13.5 Fluid Needs for Physical Activity 607 13.6 Food and Drink to Maximize Performance 612 13.7 Ergogenic Aids: Do Supplements Enhance Athletic Performance? 616 Case Study Outcome / Applications / Summary / References 14 Nutrition During Pregnancy and Lactation 629 Case Study 629 14.1 The Physiology of Pregnancy 630 14.2 The Nutritional Needs of Pregnancy 639 14.3 Factors That Increase the Risks of Pregnancy 648 14.4 Lactation 656 14.5 The Nutritional Needs of Infancy 659 14.6 Feeding the Newborn 664 Case Study Outcome / Applications / Summary / References 15 Nutrition from Infancy to Adolescence 677 Case Study 677 15.1 Starting Right for a Healthy Life 678 15.2 Nourishing Infants, Toddlers, and Young Children 681 15.3 Nutrition and Health Concerns in Children 695 15.4 Adolescents 706 15.5 Special Concerns of Teenagers 711 Case Study Outcome / Applications / Summary / References Focus On 7 Eating Disorders 720 Introduction 720 F7.1 What Are Eating Disorders? 721 F7.2 What Causes Eating Disorders? 723 F7.3 Anorexia Nervosa 726 F7.4 Bulimia Nervosa 728 F7.5 Binge-eating Disorder 731 F7.6 Eating Disorders in Special Groups 732 F7.7 Preventing and Getting Treatment for Eating Disorders 736 References 16 Nutrition and Aging: The Adult Years 741 Case Study 741 16.1 What is Aging? 742 16.2 What Causes Aging? 745 16.3 Nutritional Needs and Concerns of Older Adults 747 16.4 Factors That Increase the Risk of Malnutrition 752 16.5 Keeping Older Adults Healthy 761 Case Study Outcome / Applications / Summary / References 17 Food Safety 773 Case Study 773 17.1 How Can Food Make Us Sick? 774 17.2 Keeping Food Safe 776 17.3 Pathogens in Food 781 17.4 Chemical Contaminants in Food 793 17.5 Food Technology 799 Case Study Outcome / Applications / Summary / References Focus On 8 Biotechnology 811 Introduction 811 F8.1 How Does Biotechnology Work? 812 F8.2 Applications of Modern Biotechnology 817 F8.3 Safety and Regulation of Genetically Modified Foods 821 References 18 World Hunger and Malnutrition 827 Case Study 827 18.1 The Two Faces of Malnutrition 828 18.2 The Cycle of Malnutrition 830 18.3 Causes of Undernutrition 833 18.4 Eliminating Malnutrition 840 18.5 Hunger at Home 848 Case Study Outcome / Applications / Summary / References Appendix A Additional DRI Tables A-2 Appendix B Standards for Body Size A-4 Appendix C Normal Blood Values of Nutritional Relevance A-5 Appendix D Eating Well with Canada’s Food Guide rom 2007 to 2019 A-7 Appendix E Calculations and Conversions A-16 Appendix F World Health Organization Nutrition Recommendations A-17 Appendix G U.S. Nutrition Recommendations A-18 Appendix H Energy Expenditure for Various Activities A-20 Appendix I Chemistry, Metabolism, and Structures A-22 Appendix J Critical Thinking Answers A-44 Glossary / Index