No supplemental materials. International Editions may have a different cover or ISBN but generally have the exact same content as the US edition, just at a more affordable price. In some cases, end of chapter questions may vary slightly from the US edition.
International Editions are typically printed in grayscale, and likely will not have any color throughout the book. Books ship from multiple locations depending on availability. All orders are shipped with tracking information. We take pride in our customer service. Please contact us if you have any questions regarding this listing. Items related to The Science of Nutrition 3rd Edition.
Thompson, Janice J. The Science of Nutrition 3rd Edition. Publisher: Pearson , This specific ISBN edition is currently not available. View all copies of this ISBN edition:. Synopsis About this title The Science of Nutrition, Third Edition is uniquely organized using an applied approach, which organizes vitamins and minerals based on their functions and effects on the body. It is also available in foods of animal origin such as meat and eggs.
Chapter 5 provides a thorough review of lipids. Lipids are an important energy source for our bodies at rest and can be broken down for energy during periods of fasting, for example, while we are asleep. Proteins Support Tissue Growth,Repair,and Maintenance Proteins also contain carbon, hydrogen, and oxygen, but they differ from carbohydrates and lipids in that they contain the element nitrogen Figure 1. Within proteins, these four elements assemble into small building blocks known as amino acids.
Proteins support the growth, repair, and maintenance of body tissues. Although proteins can provide energy, they are not usually a primary energy source. Proteins play a major role in building new cells and tissues, maintaining the structure and strength of bone, repairing damaged structures, and assisting in regulating metabolism and fluid balance. Proteins are found in many foods. Meats and dairy products are primary sources, as are seeds, nuts, and legumes. We also obtain small amounts of protein from vegetables and whole grains.
Proteins are explored in detail in Chapter 6. Contrary to popular belief, vitamins do not contain energy or kilocalories ; however, they do play an important role in the release and utilization of the energy found in carbohydrates, lipids, and proteins. They are also critical in building and maintaining healthy bone, blood, and muscle; supporting our immune system so we can fight illness and disease; and ensuring healthy vision.
Because we need relatively small amounts of these nutrients to support normal health and body functions, the vitamins in addition to minerals are referred to as micronutrients. Some vitamins can be destroyed by heat, light, excessive cooking, exposure to air, and an alkaline or basic environment.
Vitamins are classified according to their solubility in water as either fat-soluble or water-soluble vitamins Table 1. This classification is based upon their solubility in water, which affects how vitamins are absorbed, transported, and stored in body tissues. As our bodies cannot synthesize most vitamins, we must consume them in our diets.
Both fatsoluble and water-soluble vitamins are essential for our health and are found in a variety of foods. Learn more about vitamins in the In Depth look on pages — Chapters 8 through 12 discuss individual vitamins in detail. Vitamins and minerals are micronutrients. These include vitamins A, D, E, and K. These include vitamin C and the B-vitamins. Minerals are inorganic substances, meaning that they do not contain carbon.
Some important dietary minerals include sodium, potassium, calcium, magnesium, zinc, and iron. Minerals differ from the macronutrients and vitamins in that they are not broken down during digestion or when the body uses them to promote normal function; and unlike certain vitamins, they are not destroyed by heat or light. Thus, all minerals maintain their structure no matter what environment they are in. This means that the calcium in our bones is the same as the calcium in the milk we drink, and the sodium in our cells is the same as the sodium in our table salt.
Minerals have many important physiologic functions. They assist in fluid regulation and energy production, are essential to the health of our bones and blood, and help rid the body of harmful by-products of metabolism.
Minerals are classified according to the amounts we need in our diet and according to how much of the mineral is found in the body. The two categories of minerals in our diets and bodies are the major minerals and the trace minerals Table 1. Learn more about minerals in the In Depth look on pages — Chapters 8 through 12 discuss individual minerals in detail. We consume water in its pure form, in juices, soups, and other liquids, and in solid foods such as fruits and vegetables.
Adequate water intake ensures the proper balance of fluid both inside and outside of our cells and also assists in the regulation of nerve impulses and body temperature, muscle contractions, nutrient transport, and excretion of waste products.
Because of the key role that water plays in our health, Chapter 9 focuses on water and its function in the body. RecaP minerals Inorganic substances that are not broken down during digestion and absorption and are not destroyed by heat or light. Minerals assist in the regulation of many body processes and are classified as major minerals or trace minerals. The six essential nutrient groups found in foods are carbohydrates, lipids, proteins, vitamins, minerals, and water.
Carbohydrates, lipids, and proteins are energy nutrients. Carbohydrates are the primary energy source; lipids provide fat-soluble vitamins and essential fatty acids and act as energy-storage molecules; and proteins support tissue growth, repair, and maintenance.
Vitamins are organic compounds that assist with regulating a multitude of body processes. Minerals are inorganic elements that have critical roles in virtually all aspects of human health and function. Water is essential for survival and is important for regulating nerve impulses and body temperature, muscle contractions, nutrient transport, and excretion of waste products.
Now that you know what the six classes of nutrients are, you are probably wondering how much of each a person needs each day. But before you can learn more about specific nutrients and how to plan a healthful diet, you need to become familiar with current dietary standards and how these standards shape nutrition recommendations.
These standards defined recommended intake values for various nutrients and were used to plan diets for both individuals and groups. As noted earlier, they were adopted with the goal of preventing nutrient-deficiency diseases; however, in developed countries like the United States and Canada, these diseases are now extremely rare. Thus, nutrition scientists have developed a new set of reference values aimed at preventing and reducing the risk of chronic disease and promoting optimal health.
These standards include and expand upon the former RDA values, and set new recommendation standards for nutrients that do not have RDA values. The DRIs are dietary standards for healthy people only; they do not apply to people with diseases or those who are suffering from nutrient deficiencies. Like the RDAs and RNIs, they identify the amount of a nutrient needed to prevent deficiency diseases in healthy individuals, but they also consider how much of this nutrient may reduce the risk for chronic diseases in healthy people.
The DRIs establish an upper level of safety for some nutrients and represent one set of values for both the United States and Canada. The definitions for each of these DRI values are presented in the following section.
The Estimated Average Requirement EAR represents the average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group.
As an example, the EAR for iron for women between the ages of 19 and 30 years represents the average daily intake of iron that meets the requirement of half of the women in this age group. Estimated Average Requirement EAR The average daily nutrient intake level estimated to meet the requirement of half of the healthy individuals in a particular life stage or gender group.
Nutrient intake for a defined group of people Figure 1. Obviously, if the EAR meets the needs of only half the people in a group, then the recommended intake will be higher. This amount of iron will meet the nutrient requirements of almost all women in this age category. When this occurs, an Adequate Intake value is determined for a nutrient.
Adequate Intake AI A recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people. Tolerable Upper Intake Level UL The highest average daily nutrient intake level likely to pose no risk of adverse health effects to almost all individuals in a particular life stage and gender group.
The Adequate Intake Is Based on Estimates of Nutrient Intakes The Adequate Intake AI value is a recommended average daily nutrient intake level based on observed or experimentally determined estimates of nutrient intake by a group of healthy people.
There are numerous nutrients that have an AI value, including calcium, vitamin D, vitamin K, and fluoride. More research needs to be done on human requirements for the nutrients assigned an AI value so that an EAR, and subsequently an RDA, can be established. Reprinted by permission. In fact, as our intake of a nutrient increases in amounts above the UL, the potential for toxic effects and health risks increases.
The UL value is a helpful guide to assist you in determining the highest average intake level that is deemed safe for a given nutrient. Note that there is not enough research to define the UL for all nutrients. The AMDR also has a lower and upper boundary; if we consume nutrients above or below this range, there is a potential for increasing our risk for poor health.
Your EER is defined by your age, gender, weight, height, and physical activity level. Diets Based on the DRIs Promote Wellness The primary goal of dietary planning is to develop an eating plan that is nutritionally adequate, meaning that the chances of consuming too little or too much of any nutrient are very low. By eating a diet that provides nutrient intakes that meet the RDA or AI values, a person is more likely to maintain a healthy weight, support his or her daily physical activity, and prevent nutrient deficiencies and toxicities.
The DRI values are listed in a table on the inside cover of this book; they are also reviewed with each nutrient as it is introduced throughout this text. Chapter 2 provides details on how you can use these tools to develop a healthful diet. RecaP The Dietary Reference Intakes DRIs are dietary standards for nutrients established for healthy people in a particular life stage or gender group.
Acceptable Macronutrient Distribution Ranges AMDR A range of intakes for a particular energy source that is associated with reduced risk of chronic disease while providing adequate intakes of essential nutrients. The Adequate Intake AI is based on estimates of nutrient intake by a group of healthy people when there is not enough information to set an RDA. The Estimated Energy Requirement EER is the average daily energy intake that is predicted to maintain energy balance in a healthy adult.
The Acceptable Macronutrient Distribution Ranges AMDR are intakes associated with reduced risk of chronic disease and adequate intakes of essential nutrients. The results of this assessment are extremely important, because they will become the foundation of any dietary or lifestyle changes that are recommended and will provide a baseline against which the success of any recommended changes are evaluated.
For instance, if assessments reveal that an adolescent client is 20 lb underweight and consumes less than half the recommended amount of calcium each day, these baseline data are used to support a recommendation of increased energy and calcium intake and to evaluate the success of these recommendations in the future. Undernutrition refers to a situation in which someone consumes too little energy or too few nutrients over time, causing significant weight loss or a nutrient-deficiency disease.
Overnutrition occurs when a person consumes too much energy or too much of a given nutrient over time, causing conditions such as obesity, heart disease, or nutrient toxicity. Nutrition professionals use a number of tools to determine the nutritional status of a client.
As you read about these in the following section, keep in mind that no one method is sufficient to indicate malnutrition.
Instead, a combination of tools is used to confirm the presence or absence of nutrient imbalances. A Physical Examination Is Conducted by a Healthcare Provider Physical examinations should be conducted by a trained healthcare provider such as a physician, nurse, nurse practitioner, or physician assistant. It is typically recommended that a healthy person younger than 30 years of age have a thorough exam every 2 to 3 years. Adults aged 30 to 50 years should have an examination every 1 to 2 years, and individuals older than 50 years of age should have an exam on a yearly basis.
However, individuals with established diseases or symptoms of malnutrition may require more frequent examinations. These questionnaires are typically completed just prior to the physical examination by a nurse or other healthcare professional, or the patient may be asked to complete one independently.
Examples include a diet history, hour dietary recalls, food-frequency questionnaires, and diet records. Of these tools, the one or two selected by nutrition professionals will depend on what questions they wish to answer, the population they are working with, and the available resources. Following is a brief description of each. Diet History A diet history is typically conducted by a trained nutrition professional.
Diet history information is gathered using either an interview process or a questionnaire. The person recalls all of the foods and beverages consumed in the previous hour period. Information that the person needs to know to provide an accurate recall includes serving sizes, food-preparation methods, and brand names of convenience foods or fast foods that were eaten.
These questionnaires include lists of foods with questions regarding the number of times these foods are eaten during the specified time period. Some questionnaires only assess qualitative information, meaning they include only a list of typical foods that are eaten but do not include amounts of foods eaten.
Semiquantitative questionnaires are also available; these assess specific foods eaten and the quantity consumed. Diet records are a specific type of questionnaire, usually involving some training from a nutrition professional to ensure accuracy.
Diet Records A diet record is a list of all foods and beverages consumed over a specified time period, usually 3 to 7 days. The client is responsible for filling out the record accurately, and both training and take-home instructions are essential. The record is more accurate if all foods consumed are weighed or measured, labels of all convenience foods are saved, and labels of supplements are provided. Providing a food scale and measuring utensils can also assist people in improving the information obtained from diet records.
Because of this burden, people may change their intake to simplify completing the diet record. They may also change their intake simply because they know it will be analyzed; for example, a client who typically eats ice cream after dinner might forego this indulgence for the duration of the diet record. In addition, analyses are time-consuming and costly. The most common anthropometric measurements used include height and body weight.
Other measurements that may be taken include head circumference in infants and circumference of limbs. It is critical that the person taking anthropometric measurements is properly trained and uses the correct tools.
Measurements are then compared with standards specific for a given age and gender. Repeated measurements can also be taken on the same person over time to assess trends in nutritional status and growth. Although not technically considered an anthropometric assessment tool, body composition may also be measured. Specific details about body composition assessment are discussed in Chapter Think back to the advice that the nutritionist gave to Marilyn in our chapter-opening scenario.
A Finding of Malnutrition Requires Further Classification primary deficiency A deficiency that occurs when not enough of a nutrient is consumed in the diet. If the results of nutrition assessment lead to a finding of malnutrition, the nutrition professional classifies the finding further as overnutrition or undernutrition.
Overnutrition is further classified as overweight or obesity see Chapter Nutrient deficiencies are further classified as primary or secondary. Primary deficiency occurs when a person does not consume enough of a nutrient in the diet; thus, the deficiency occurs as a direct consequence of an inadequate intake.
Secondary deficiency occurs when a person cannot absorb enough of a nutrient in his or her body, when too much of a nutrient is excreted from the body, or when a nutrient is not utilized efficiently by the body. Thus, a secondary deficiency is secondary to, or a consequence of, some other disorder.
Symptoms of a nutrient deficiency are not always obvious. A deficiency in its early stages, when few or no symptoms are observed, is referred to as a subclinical deficiency. The symptoms of a subclinical deficiency are typically covert, meaning they are hidden and require laboratory tests or other invasive procedures to detect.
In the following example, notice that several nutrition assessment tools are used together to determine the presence of a nutrient deficiency. Bob is a year-old man who has come to his healthcare provider to discuss a number of troubling symptoms.
He has been experiencing numbness and tingling in his legs and feet, loses his balance frequently, has memory loss and occasionally feels disoriented, and has intermittent periods of blurred vision. A health history is taken and reveals that Bob has mild hypertension, but he has been regularly physically active and was in good health until the past 6 months.
A physical examination shows him to be underweight for his height, with pale skin, and experiencing tremors in his hands. His memory is also poor upon examination. During the history, Bob reveals that, a year ago, he began wearing dentures that have made it difficult for him to chew properly. Also, he avoids consuming dairy products because they cause stomach upset, intestinal gas, and diarrhea.
When asked if he takes any supplements, Bob explains that he is on a limited income and cannot afford them. Laboratory test results reveal that Bob is suffering from a deficiency of vitamin B This deficiency is primary in nature, as Bob is not consuming meats, fish, or dairy products, which are the primary sources of vitamin B12 in our diets.
He also does not take a supplement containing vitamin B By the time Bob visited his healthcare provider, he was suffering from a clinical deficiency and was showing overt symptoms. Assessment tools that can be used to determine if malnutrition exists include a physical examination, a health-history questionnaire, a diet history,a hour dietary recall,a food-frequency questionnaire,a diet record,and anthropometric measures.
I was weighed and they took my pulse and my blood pressure, and I had to have some blood tests—the usual stuff. But on top of all that, they made me fill out this weird form telling them how often I eat certain things.
They asked me about all sorts of things like pizza and soft drinks—but good things, too, like fruits and oatmeal. And they wanted me to try to remember for the last 6 months! Six months? I can barely remember what I ate for dinner last night! And why did they want to know all that anyway?
Why do you think he was asked to complete this assessment? Fats cause obesity! Carbohydrates cause obesity! If so, you are not alone. How can you navigate this sea of changing information? What constitutes valid, reliable evidence, and how can you determine whether or not research findings apply to you? To become a more informed critic of product claims and nutrition news items, you need to understand the research process and how to interpret the results of different types of studies.
In other words, can evidence be presented to substantiate the claim, and if so, what data would qualify as evidence? Scientists worldwide use a standardized method of looking at evidence called the scientific method.
This method ensures that certain standards and processes are used in evaluating claims. The scientific method usually includes the following steps, which are described in more detail below and summarized in Figure 1. Figure 1. Step 1: Observations are made regarding some phenomenon, which lead researchers to ask a question.
Step 2: A hypothesis is generated to explain the observations. Step 3: An experiment is conducted to test the hypothesis. Observations are made during the experiment, and data are generated and documented. Step 4: The data may either support or refute the hypothesis. If the data support the hypothesis, more experiments are conducted to test and confirm support for the hypothesis.
A hypothesis that is supported after repeated testing may be called a theory. If the data do not support the hypothesis, the hypothesis is either rejected or modified and then retested. You have observed that many of these clients have high blood pressure, but some have normal blood pressure.
After talking with a large number of clients, you notice a pattern developing in that the clients who report being more physically active are also those having lower blood pressure readings. This observation leads you to question the relationship that might exist between physical activity and blood pressure. Your next step is to develop a hypothesis, or possible explanation for your observation. A Hypothesis Is a Possible Explanation for an Observation A hypothesis is also sometimes referred to as a research question.
In other words, it must be testable. An Experiment Is Designed to Test the Hypothesis An experiment is a scientific study that is conducted to test a hypothesis. For example, would you be more likely to believe a study that tested 5 people or ? Having a control group is essential for comparison between treated and untreated individuals.
A control group is a group of people who are as much like the treated group as possible except with respect to the variable being tested. For instance, in your study, 45 minutes daily of aerobic exercise would be the variable; the experimental group would consist of people over age 65 with high blood pressure who perform the exercise, and the control group would consist of people of the same age with high blood pressure who do not exercise. Using a control group helps a researcher to judge if a particular treatment has worked or not.
A good experimental design also attempts to control for other variables that may coincidentally influence the results. For example, what if someone in your study was on a diet, smoked, or took blood-pressure-lowering medication? Because any of these factors could affect the results, researchers try to design experiments that have as many constants as possible. In doing so, they increase the chance that their results will be valid.
For example, in your study the data being collected are blood pressure readings. These values could be collected by a person or a machine, but because the data will be closely scrutinized by other scientists, they should be as accurate as technology allows.
In this case, an automatic blood pressure gauge would provide more reliable and consistent data than blood pressure measurements taken by research assistants. Once the data have been collected, they must be interpreted or analyzed. Often, the data will begin to make sense only after being organized and put into different forms, such as tables or graphs, that reveal patterns that at first were not obvious.
In your study, you can create a graph comparing blood pressure readings from both your experimental group and your control group to see if there is a significant difference between the blood pressure readings of those who exercised and those who did not. Most Hypotheses Need to Be Refined Remember that a hypothesis is basically a guess as to what causes a particular phenomenon.
Rarely do scientists get it right the first time. The original hypothesis is often refined after the initial results are obtained, usually because the answer to the question is not clear and leads to more questions.
When this happens, an alternative hypothesis is proposed, a new experiment is designed, and the new hypothesis is tested. Ideally, multiple experiments are conducted over many years to thoroughly test a hypothesis. Indeed, repeatability is a cornerstone of scientific investigation. Supporters and skeptics alike must be able to replicate an experiment and arrive at similar conclusions or the hypothesis becomes invalid. Have you ever wondered why the measurements used in scientific textbooks are always in the metric system?
The answer is repeatability. Scientists use the metric system because it is a universal system and thus allows repeatability in any research facility worldwide.
Unfortunately, media reports on the findings of a research study that has just been published rarely include a thorough review of the other studies conducted on that topic. Thus, you should never accept one report in a newspaper or magazine as absolute fact on any topic. A Theory May Be Developed Following Extensive Research If the results of multiple experiments consistently support a hypothesis, then scientists may advance a theory. A theory represents a scientific consensus agreement as to why a particular phenomenon occurs.
Although theories are based on data drawn from repeated experiments, they can still be challenged and changed as the knowledge within a scientific discipline evolves. For example, at the beginning of this chapter, we said that the prevailing theory held that beriberi was an infectious disease. Experiments were conducted over several decades before their consistent results finally confirmed that the disease was due to thiamin deficiency. We continue to apply the scientific method to test hypotheses and challenge theories today.
RecaP The steps in the scientific method are 1 observing a phenomenon, 2 creating a hypothesis, 3 designing and conducting an experiment, and 4 collecting and analyzing data that support or refute the hypothesis. If the data are rejected, then an alternative hypothesis is proposed and tested. If the data support the original hypothesis, then a conclusion is drawn.
A hypothesis that is supported after repeated experiments may be called a theory. Different Types of Research Studies Tell Us Different Stories Establishing nutrition guidelines and understanding the role of nutrition in health involve constant experimentation. Depending upon how the research study is designed, we can gather information that tells us different stories. Epidemiological Studies theory A scientific consensus, based on data drawn from repeated experiments, as to why a phenomenon occurs.
Epidemiological studies are also referred to as observational studies. They involve assessing nutritional habits, disease trends, or other health phenomena of large populations and determining the factors that may influence these phenomena.
However, these studies can only indicate relationships between factors, not specifically a cause-and-effect relationship. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism.
She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. Classic Seuss By Dr.
The Vegetarian times cookbook By Herbert T. Well laid out. Very detailed. By Customer I unwisely decided to take a semester-in-a-month class. Which means I'm having to read and digest Product Description The Science of Nutrition, Third Edition is uniquely organized using an applied approach, which organizes vitamins and minerals based on their functions and effects on the body.
This applied approach is most evident in the functional organization of the micronutrient vitamin and mineral chapters. Rather than requiring you to memorize all the vitamins and minerals and their characteristics, the authors present them based on their functions like fluid and electrolyte balance,
0コメント