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84 pages

English

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Praise for the previous edition:

"For biology, culinary arts classes, and health classes needing information about the importance of good nutrition, [this] would be valuable...Recommended."—Library Media Connection

Nutrition and Disease Prevention, Second Edition delves into the complex relationship between nutrition and the prevention of disease. From classic deficiency diseases to problems of metabolism and nutrient absorption, and from severe malnutrition to obesity, nutritional status means the difference between health and sickness or even life and death. Today, researchers are defining the relationship between nutrients and the development of diseases in previously unsuspected ways—approaches that may lead to longer, healthier lives for all.

Sujets

Santé et bien-être

Diététique

Santé du quotidien

Santé au quotidien

Dieta

Lifestyle

Prevention

Diet

Disease

Health

Fitness

Nutrition

diététique

Informations

Publié par	Infobase Publishing
Date de parution	01 janvier 2019
Nombre de lectures	1
EAN13	9781438143811
Langue	English
Poids de l'ouvrage	1 Mo

Informations légales : prix de location à la page 0,1575€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

Nutrition and Disease Prevention, Second Edition
Copyright © 2019 by Infobase
All rights reserved. No part of this publication may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage or retrieval systems, without permission in writing from the publisher. For more information, contact:
Chelsea House An imprint of Infobase 132 West 31st Street New York NY 10001
ISBN 978-1-4381-4381-1
You can find Chelsea House on the World Wide Web at http://www.infobase.com
Contents Introduction Chapters Nourishing the Body Deficiency Diseases Undernutrition Overnutrition Micronutrient Insufficiency Nutrition and Problems of Metabolism Nutrigenomics Emerging Science Making Nutrition Decisions Support Materials Glossary Further Resources Bibliography About the Author Index
Introduction

A hundred years ago, people received nutritional guidance from mothers and grandmothers: Eat your carrots because they're good for your eyes; don't eat too many potatoes because they'll make you fat; be sure to get plenty of roughage so you can more easily move your bowels. Today, everyone seems to offer more advice: Take a vitamin supplement to optimize your health; don't eat fish with cabbage because you won't be able to digest them together; you can't stay healthy on a vegetarian diet. Nutrition is one of those topics about which all people seem to think they know something, or at least have an opinion. Whether it is the clerk in your local health food store recommending that you buy supplements or the woman behind you in line at the grocery store raving about the latest low-carbohydrate diet, everyone is ready to offer you nutritional advice. How do you know what to believe or, more importantly, what to do?
The purpose of these books is to help you answer these questions. Even if you don't love learning about science, at the very least you probably enjoy certain foods and want to stay healthy—or become healthier. In response to this, these books are designed to make the science you need to understand as palatable as the foods you love. Once you understand the basics, you can apply this simple health knowledge to your everyday decisions about nutrition and health. The Healthy Eating set includes one book with all of the basic nutrition information you need to choose a healthy diet, as well as five others that cover topics of special concern to many: weight management, exercise, disease prevention, food safety, and eating disorders.
Our goal is not to tell you to stop eating potato chips and candy bars, give up fast food, or always eat your vegetables. Instead, it is to provide you with the information you need to make informed choices about your diet. We hope you will recognize that potato chips and candy are not poison, but they should only be eaten as occasional treats. We hope you will decide for yourself that fast food is something you can indulge in every now and then, but is not a good choice every day. We encourage you to recognize that although you should eat your vegetables, not everyone always does, so you should do your best to try new vegetables and fruits and eat them as often as possible.
These books take the science of nutrition out of the classroom and allow you to apply this information to the choices you make about foods, exercise, dietary supplements, and other lifestyle decisions that are important to your health. This knowledge should help you choose a healthy diet while allowing you to enjoy the diversity of flavors, textures, and tastes that food provides, while also encouraging you to explore the meanings food holds in our society. When you eat a healthy diet, you will feel good in the short term and enjoy health benefits in the long term. We can't personally evaluate each meal you consume, but we believe these books will give you the tools to make your own nutritious choices.
Lori A. Smolin, Ph.D., and Mary B. Grosvenor, M.S., R.D.
Chapters
Nourishing the Body

In the complex, elegant system called the human body, the nutrients that are ingested and absorbed are essential for the growth, maintenance, repair, and replacement of the trillions of cells of the organs and tissues that do the body's work. These nutrients are the substances in the foods and beverages we ingest. Nutrition is the sum total of the interaction between the foods we eat—our diets—and the ways in which our bodies process, use, and are nourished by the nutrients in those foods. Although human bodies are incredibly adaptable and may maintain themselves for a long time when nutrition is inadequate or improper, optimum health is dependent on optimum nutrition. When proper amounts of nutrients are lacking or out of balance, or when nutrients are not adequately processed, dysfunction, ill health, and disease are inevitable.
Nutrients for Life
Scientists and researchers are still learning to define optimal nutrition and understand how nutrients affect health and disease. So far, more than 40 nutrients have been identified as substances that are essential to life. They are grouped into six categories or classes. These classes are carbohydrates, proteins, fats, vitamins, minerals, and water. Carbohydrates, fats, proteins, some minerals, and water are considered to be macronutrients, because the body needs them in large quantities. Vitamins and most minerals (often called trace minerals) are needed in relatively small amounts and are referred to as micronutrients. They are essential because they enable the body to use its macronutrients. No single food contains all essential nutrients, but most foods are a source of one or more in varying degrees. People must ingest a variety of foods in order to nourish their bodies.

Individual dietary needs may differ, but it is widely agreed that a healthy diet consists of a mix of whole grains, fish, fresh fruits and vegetables, nuts, and lean meats.
Source: margouillat photo. Shutterstock.
Energy and Fuel
One of the most important functions of nutrients is to provide the fuel that powers the body's functions. Glucose is the sugar from carbohydrates that provides the major source of fuel for the body, its organs, and its cells, but fats are another important source. When necessary, proteins can also be used as fuel. These macronutrients provide the body with 100% of its energy. Energy is measured in calories. Some foods, such as cheeseburgers, are calorie dense, while others, such as celery, provide few calories. How much food is required to provide enough energy depends on the kinds of foods a person eats, as well as a person's activity level, age, and size. In other words, how much energy is used up and how quickly it is used depends on individual factors and is never standard for all people at all times in their lives.
Because of the energy supplied by these macronutrients, muscles move, lungs breathe, and hearts beat. Bodies use the energy to maintain the correct temperature. Cells build the proteins that do the work in the body. With too few calories, cell activity and organ function falter. A complete lack of energy (meaning zero calories consumed) would lead to cell death and organ failure from starvation within about 8 to 12 weeks. If too many calories are taken in, the body stores the excess as fat, in case extra energy is needed in the future. Every healthy person needs to have some fat stores for emergencies, but an excess amount leads to unhealthy body weight and stress on organs, which also can lead to disease.
Essential Protein
When bodies get adequate calories from carbohydrates and fats, they do not use proteins for energy. Instead, protein is used to maintain organs and tissues, for growth, and to build body structures. Living organisms, including human bodies, are basically made of protein. Protein is the primary component of most cells in the body. Because cells are constantly breaking down and dying, they must be continually replaced.
Protein is made of strings of chemical units called amino acids. The body's cells can make some of the 20 amino acids that form proteins, but they cannot make 9 of them. These 9 are called essential amino acids because they must be ingested for cells to function. (Only infants need all nine of the essential amino acids; children and adults require eight.) Without the essential amino acids from ingested protein, cells cannot make their own proteins or do work. They cannot build and repair body structures or make the hormones and enzymes that control the body's chemical reactions. Many hormones and all enzymes are made of protein. Hormones are chemical substances that are the information carriers for cells. They provide signals about what different body parts are supposed to do. Enzymes make the chemical reactions of metabolism progress efficiently. They are like the assembly-line workers in the complex factory of each cell.
The body needs access to all of the essential amino acids—complete proteins—at the same time and in the right balance. If no protein is ingested, the body will break down its own body tissues to get the protein it needs. If even one amino acid is missing, severe ill health and death result. If too much of just one amino acid is ingested compared with the others, the body also suffers. The imbalance is toxic, preventing the body from using the other amino acids correctly.
Fatty Acids, Vitamins, and Minerals
Fats not only supply calories and energy, but also provide the body with essential substances that it cannot make on its own. These are the essential fatty acids required for developing the brain and nervous system, making hormones, maintaining cell membranes, keeping skin healthy, and even maintaining some structures of the eyes. These fatty acids, just like proteins, are also needed so the body can use some vitamins and minerals.
Vitamins and minerals do not provide energy, but they are necessary to keep the body alive and fu