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Barasi's Human Nutrition A Health Perspective, Third Edition - 3rd Edition Full Ebook Access

Barasi's Human Nutrition: A Health Perspective, Third Edition, authored by Mike Lean and Emilie Combet, provides comprehensive insights into nutrition, dietary requirements, and the impact of food on health. The book covers various topics including macronutrients, vitamins, minerals, and nutrition throughout different life stages, emphasizing evidence-based practices. It serves as a valuable resource for understanding the complexities of human nutrition and its implications for health and well-being.

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186 views16 pages

Barasi's Human Nutrition A Health Perspective, Third Edition - 3rd Edition Full Ebook Access

Barasi's Human Nutrition: A Health Perspective, Third Edition, authored by Mike Lean and Emilie Combet, provides comprehensive insights into nutrition, dietary requirements, and the impact of food on health. The book covers various topics including macronutrients, vitamins, minerals, and nutrition throughout different life stages, emphasizing evidence-based practices. It serves as a valuable resource for understanding the complexities of human nutrition and its implications for health and well-being.

Uploaded by

ghuang.riechpho.achquuong
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
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Barasi's Human Nutrition A Health Perspective, Third Edition

3rd Edition

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Barasi’s
HUMAN
NUTRITION
A Health Perspective

THIRD EDITION
Barasi’s
HUMAN
NUTRITION
A Health Perspective

THIRD EDITION

Mike Lean
Emilie Combet
The University of Glasgow, UK
CRC Press
Taylor & Francis Group,
6000 Broken Sound Parkway NW, Suite 300,
Boca Raton, FL 33487-2742

© 2017 by Taylor & Francis Group, LLC


CRC Press is an imprint of Taylor & Francis Group, an Informa business

No claim to original U.S. Government works

Printed on acid-free paper


Version Date: 20160122

International Standard Book Number-13: 978-1-4441-3720-0 (Paperback)

This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher cannot
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and publishers have attempted to trace the copyright holders of all material reproduced in this
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Library of Congress Cataloging-in-Publication Data

Names: Lean, M. E. J. (Michael Ernest John), author. | Combet, Emilie,


author. | Barasi, Mary E. Human nutrition. Preceded by (work):
Title: Barasi's human nutrition : a health perspective / Michael E.J. Lean
and Emilie Co
Other titles: Human nutr
Description: Third edition. | Boca Raton : Taylor & Francis, 2017. | Preceded
by Human nutrition / Mary E. Barasi. 2nd ed. c2003. | Includes
bibliographical references and index.
Identifiers: LCCN 2016002285 | ISBN 9781444137200 (alk. paper)
Subjects: | MESH: Nutritional Requirements | Nutrition Processes | Diet |
Food | Food Habits | Nutrition Disorders
Classification: LCC QP141 | NLM QU 145.3 | DDC 613.2
LC record available at https://lccn.loc.gov/2016002285

Visit the Taylor & Francis Web site at


http://www.taylorandfrancis.com

and the CRC Press Web site at


http://www.crcpress.com
Contents
Preface

Acknowledgements

Authors

SECTION I Foods, Nutrient Requirements


and Nutrition
Chapter 1 Introduction: What Is Nutrition?
Aims
Definitions of Nutrition
Evidence-Based Nutrition
Why Is Nutrition Important?
What Do We Eat?
How Is Information about People's Diets Collected?
Population and Household Information
Studying Nutrition
Summary
Activity

Chapter 2 Nutrient Requirements and the Nutritionally Balanced Diet


Aims
Diet Quality and the Nutritionally Balanced Diet
Consumers and Health Claims
Nutritionally Balanced Diet: Which Foods to Choose?
What Is the Difference between Meals and Snacks?
Nutritionally Balanced Diet: How Much to Eat?
What Are the Features of a Nutritionally Balanced Diet?
Eating More or Less of Particular Foods
Eating More or Less of Particular Nutrients
Eating Specific Foods That Are Believed to Have 'Health-
Promoting' Properties
What Nutrients Are Needed and in What Amounts?
Nutritional Requirement
Distribution of Nutritional Requirements in a Population
From Requirements to Recommendations: Dietary Reference
Values
Fats and Carbohydrates
Less-Studied Micronutrients
Practical Applications
For Individuals
For Groups of Individuals
For Dietary Planning
Food Labelling
Dietary Planning
Meal Planning Tools
Nutrition Information
The Question of Alcohol
Summary
Study Questions
Activities
Bibliography and Further Reading

Chapter 3 Macronutrients in Foods and Diets: Proteins, Carbohydrates


and Fats
Aims
Proteins
Amino Acids: The Building Blocks
Proteins in Food
Protein Quality
Measuring Protein Quality
Protein Requirements
Carbohydrates
What Are Carbohydrates?
Monosaccharides
Disaccharides
Oligosaccharides
Polysaccharides
How Much Carbohydrate Should We Have?
Fats
What Are Fats?
Triglycerides
Types of Fatty Acids
Essential Fatty Acids
Conjugated Linoleic Acid
Other Lipids
Fats in the Diet
Sources of Fat in the Diet
Sources of Essential Fatty Acids
Trends in Intakes of Fats
How Much Fat Should We Have in the Diet?
Summary
Proteins
Carbohydrates
Fats
Study Questions
Activity
Bibliography and Further Reading

Chapter 4 Vitamins and Phytochemicals


Aims
Vitamins
Fat-Soluble Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Water-Soluble Vitamins
Thiamin (Vitamin B1)
Riboflavin (Vitamin B2)
Nicotinic Acid (Niacin, Vitamin B3)
Vitamin B6
Folate
Vitamin B12
Pantothenic Acid (Vitamin B5)
Biotin (Vitamin B7)
Vitamin C
Phytochemicals
Phenolic Compounds, Including Flavonoids
Dietary Phytoestrogens
Phytosterols
Glucosinolates
Carotenoids
Use of Vitamin and Other Nutritional Supplements
Summary
Study Questions
Activity
Bibliography and Further Reading

Chapter 5 Minerals, Electrolytes and Fluid


Aims
Minerals
Major Minerals
Calcium
Phosphorus
Magnesium
Sulphur
Microminerals or Trace Elements
Iron
Zinc
Copper
Selenium
Iodine
Chromium
Fluoride
Electrolytes
Sodium and Chloride
Sodium and Chloride in Foods
Dietary Reference Value
Potassium
Dietary Reference Value
Potassium in the Diet
Fluids: Keeping the Body Hydrated
What to Drink?
Water
Soft Drinks
Fruit Juices
Milk
Tea and Coffee
How Much to Drink?
Water in Foods
Dehydration
Summary
Study Questions
Activities
Bibliography and Further Reading

SECTION II Nutrition through the Life Cycle


Chapter 6 Nutrition during Pregnancy and Lactation
Aims
Nutrition before Pregnancy
Nutrition at the Time of Conception
Nutrition during Pregnancy
What Are the Dietary Goals in Pregnancy?
Diet in Pregnancy
Appetite
Energy
Nutrients
Food Safety
Should Supplements Be Given?
Who Is Most at Risk in Pregnancy?
Teenage Mothers
Low Income
Underweight and Overweight Women
Other Situations
Long-Term Consequences of Intrauterine Events
Higher Blood Pressure
Insulin Resistance and Diabetes Mellitus
Cholesterol Metabolism and Blood Clotting
Other Conditions
Nursing or Lactating Mother
Process of Lactation
Milk Production or Lactogenesis
Milk Ejection or Let Down
Diet in Lactation
Energy
Protein
General Considerations
Decision to Breastfeed
Summary
Study Questions
Activities
Bibliography and Further Reading

Chapter 7 Nutrition during Infancy, Childhood and Adolescence


Aims
Infants
Growth
Nutrition and Development
Development of the Digestive Tract
Energy
Protein
Fats
Carbohydrates
Fluid
Minerals
Vitamins
Meeting Nutritional Needs
Breastfeeding or Bottle-Feeding?
Formula Milk and Breast Milk Compared
Proteins in Milk
Carbohydrates in Milk
Fats in Milk
Vitamins
Minerals
Immunological Factors
Other Factors
Other Milks Available
Future Health
Weaning
Why Should a Baby Be Weaned?
Child from 1 to 5 Years of Age
School-Age Children
Influences on Nutritional Intakes
Autonomy
Growth
Activity
Societal Pressures
Nutritional Needs
What Do Children and Adolescents Eat?
Health-Related Aspects
Dietary Patterns
Nutritional Intakes
School Meals
Minimum Nutritional Standards
Alternatives to School Lunch
Some Potential Nutritional Problems
Vegetarianism
Teenage Athletes
Pregnant Teenagers
Dieting
Smoking and Alcohol Use
Summary
Study Questions
Activity
Bibliography and Further Reading

Chapter 8 Nutrition during Adulthood and Ageing


Aims
Adult Men
Do Men Have Problems Achieving These Guidelines and
Are They Appropriate?
Adult Women
Vegetarians
Minority Ethnic Groups
Low Income and Nutrition
Characteristics of the Diet
Nutritional Implications
Practical Help
Older Adults
Why Are Some Elderly Persons at Risk?
Sensory System
Gastrointestinal System
Kidney Function
Lean Tissue
Mobility
Immune System
Brain and Nervous System
Other Factors
Factors Affecting Nutritional Status
Inadequate Intake
Less Efficient Digestion and Absorption
Altered Needs
What Is the Nutritional State of Older Adults?
What Are the Nutritional Requirements for the Elderly?
Summary
Study Questions
Activities
Bibliography and Further Reading

SECTION III Digestion, Absorption and


Nutrient Metabolism
Chapter 9 Gut Structures, Functions and Control of Digestion
Aims
Basic Anatomy and Physiology
Functions of the GI Tract
Digestion
Secretion
Motility
Absorption
Control of Eating and Digestive Functions
Sensory Signals
Pre-Absorptive Information
Post-Absorptive Signals
Metabolism
Integration by the Brain
Summary
Study Questions
Activity
Bibliography and Further Reading

Chapter 10 Digestion and Absorption of Nutrients


Aims
Digestion and Absorption of Macronutrients
Proteins
Digestion of Proteins
Absorption of the Products of Protein Digestion
Fats
Digestion of Fats
Absorption of the Products of Fat Digestion
Carbohydrates
Digestion of Carbohydrates
Absorption of Carbohydrates
Digestion and Absorption of Vitamins
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Thiamin
Riboflavin
Niacin
Vitamin B6
Folate
Vitamin B12
Vitamin C
Digestion and Absorption of Minerals, Trace Elements and
Electrolytes
Calcium
Enhancing factors
Inhibitory factors
Phosphorus
Magnesium

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