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Library of Congress Cataloging-in-
Publication Data
Names: Insel, Paul M., author. | Ross, Don, 1952- author. | McMahon, Kimberley, author. |
Bernstein, Melissa, author.
Title: Nutrition / Paul Insel, Don Ross, Kimberley McMahon, Melissa Bernstein.
Description: Seventh edition. | Burlington, MA : Jones & Bartlett Learning, [2023] | Includes
bibliographical references and index.
Identifiers: LCCN 2021024241 | ISBN 9781284210958 (paperback)
Subjects: | MESH: Nutritional Physiological Phenomena | Food | Nutritional Sciences
Classification: LCC QP141 | NLM QU 145 | DDC 612.3–dc23
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Dedication
To Michelle with love.
— Paul Insel
To Donna and Mackinnon for their sustenance of love, support, and
patience.
— Don Ross
To Tom, Dawson, Emmett, and Quincy with gratitude and love.
— Kimberley McMahon
To my family with all my love.
— Melissa Bernstein
© Jena Ardell/Getty images
Brief Contents
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines and Assessment
Spotlight on Dietary Supplements and Functional Foods
Chapter 3 Digestion and Absorption
Chapter 4 Carbohydrates
Chapter 5 Lipids
Chapter 6 Proteins and Amino Acids
Chapter 7 Alcohol
Chapter 8 Metabolism
Chapter 9 Energy Balance and Weight Management: Finding Your Equilibrium
Spotlight on Obesity: The Growing Epidemic
Chapter 10 Fat-Soluble Vitamins
Chapter 11 Water-Soluble Vitamins
Chapter 12 Water and Major Minerals
Chapter 13 Trace Minerals
Chapter 14 Sports Nutrition: Eating for Peak Performance
Spotlight on Eating Disorders
Chapter 15 Diet and Health
Chapter 16 Life Cycle: Maternal and Infant Nutrition
Chapter 17 Life Cycle: From Childhood to Adulthood
Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering
Chapter 19 World View of Nutrition: The Faces of Global Malnutrition
Appendix A Dietary Reference Intakes
Appendix B Food Composition Tables
Appendix C Exchange Lists for Diabetes
Appendix D USDA Food Intake Patterns
Appendix E The Gastrointestinal Tract
Appendix F Biochemical Structures
Appendix G Major Metabolic Pathways
Appendix H Calculations and Conversions
Appendix I Growth Charts
Glossary
Index
© Jena Ardell/Getty images
Contents
Preface
About the Authors
Chapter 1 Food Choices: Nutrients and Nourishment
Why Do We Eat the Way We Do?
Personal Preferences
Sensory Influences: Taste, Smell, and Texture
Emotional and Cognitive Influences
Social Factors
Environment
Going Green
FYI: Food and Culture
Social-Ecological Model
The Standard American Diet
Introducing the Nutrients
Definition of Nutrients
Carbohydrates
Lipids
Proteins
Vitamins
Minerals
Water
Nutrients and Energy
Energy in Foods
Diet and Health
Applying the Scientific Process to Nutrition
From Research Study to Headline
Publishing Experimental Results
From Journals to the Public
Sorting Facts and Fallacies in the Media
FYI: The Affordable Care Act and Nutrition
Learning Portfolio
Key Terms
Study Points
Study Questions
Try This
Getting Personal
References
Chapter 2 Nutrition Guidelines and Assessment
Linking Nutrients, Foods, and Health
Adequacy
Balance
Calorie Control
Nutrient Density
Going Green: Is the American Diet Contributing to a Warmer Planet?
Moderation
Variety
Dietary Guidelines
Dietary Guidelines for Americans
Dietary Guidelines Focus on Life Stages
Dietary Pattern
Make Every Bite Count with the Dietary Guidelines
Overarching Guidelines
Key Recommendations
Ways to Incorporate the Dietary Guidelines into Your Daily Life
From Dietary Guidelines to Planning: What You Will Eat
MyPlate
FYI: MyPlate: Foods, Serving Sizes, and Tips
Canada’s Food Guide
Using MyPlate or Canada’s Food Guide in Diet Planning
FYI: Portion Distortion
Physical Activity Guidelines for Americans
Recommendations for Nutrient Intake: The DRIs
Understanding Dietary Standards
A Brief History of Dietary Standards
Dietary Reference Intakes
Use of Dietary Standards
Food Labels
Ingredients and Other Basic Information
Nutrition Facts Panel
Daily Values
Nutrient Content Claims
Health Claims
Structure/Function Claims
Using Labels to Make Healthful Food Choices
FYI: Definitions for Nutrient Content Claims on Food Labels
Nutrition Assessment: Determining Nutritional Health
The Continuum of Nutritional Status
Nutrition Assessment of Individuals
Nutrition Assessment of Populations
Nutrition Assessment Methods
Anthropometric Measurements
Biochemical Tests
Clinical Observations
Dietary Intake
Methods of Evaluating Dietary Intake Data
Outcomes of Nutrition Assessment
Learning Portfolio
Key Terms
Study Points
Study Questions
Try This
Getting Personal
References
Spotlight on Dietary Supplements and Functional Foods
Dietary Supplements: Vitamins and Minerals
Moderate Supplementation
Megadoses in Conventional Medical Management
Megadosing Beyond Conventional Medicine: Orthomolecular Nutrition
Drawbacks of Megadoses
Dietary Supplements: Natural Health Products
Helpful Herbs, Harmful Herbs
Other Dietary Supplements
Dietary Supplements in the Marketplace
The FTC and Supplement Advertising
The FDA and Supplement Regulation
Supplement Labels
Canadian Regulations
Choosing Dietary Supplements
FYI: Shopping for Supplements
Fraudulent Products
Functional Foods
Phytochemicals Make Foods Functional
Foods Enhanced with Functional Ingredients and Additives
Regulatory Issues for Functional Foods
Health Claims for Functional Foods
Structure/Function Claims for Functional Foods
Strategies for Functional Food Use
FYI: Defining Complementary and Integrative Health: How Does Nutrition
Fit?
Learning Portfolio
Key Terms
Study Points
Study Questions
Try This
References
Chapter 3 Digestion and Absorption
Taste and Smell: The Beginnings of Our Food Experience
The Gastrointestinal Tract
Organization of the GI Tract
A Closer Look at Gastrointestinal Structure
Overview of Digestion: Physical and Chemical Processes
The Physical Movement and Breakdown of Food
The Chemical Breakdown of Food
Overview of Absorption
The Roads to Nutrient Absorption
Going Green: Air + Water + Brown Stuff + Green Stuff = Compost!
Accessory Organs
Salivary Glands
Liver
Gallbladder
Pancreas
Putting It All Together: Digestion and Absorption
Mouth
Stomach
Small Intestine
FYI: Celiac Disease and Gluten Sensitivity
The Large Intestine
Gut Microbiota
Circulation of Nutrients
Vascular System
Lymphatic System
Excretion and Elimination
Signaling Systems: Command, Control, and Defense
Nervous System
Hormonal System
Immune System
Influences on Digestion and Absorption
Psychological Influences
Chemical Influences
Nutrition Science in Action: Screen Time and Diet Quality
Bacterial Influences
Nutrition and GI Disorders
Constipation
Diarrhea
Diverticulosis
FYI: Bugs in Your Gut? Health Effects of the Gut Microbiome
Heartburn and Gastroesophageal Reflux
Irritable Bowel Syndrome
Colorectal Cancer
Gas
Ulcers
Learning Portfolio
Key Terms
Study Points
Study Questions
Getting Personal
References
Chapter 4 Carbohydrates
What Are Carbohydrates?
Simple Carbohydrates: Monosaccharides and Disaccharides
Monosaccharides: The Single Sugars
Disaccharides: The Double Sugars
Complex Carbohydrates
Oligosaccharides
Polysaccharides
Cellulose
Hemicelluloses
Pectins
Gums and Mucilages
Lignins
β-Glucans
Chitin and Chitosan
Carbohydrate Digestion and Absorption
Digestion
Absorption
Carbohydrates in the Body
Normal Use of Glucose
Regulating Blood Glucose Levels
Inadequate Regulation of Blood Glucose Levels: Diabetes Mellitus
Carbohydrates in the Diet
Recommendations for Carbohydrate Intake
Current Consumption
Choosing Carbohydrates Wisely
FYI: The Glycemic Index of Foods: Useful or Useless?
Moderating Added Sugar Intake
Going Green: Whole Grains: Delicious, Easy to Prepare, Affordable, Good
for Your Health, and Good for the Environment
Carbohydrates and Health
Sugar and Dental Caries
Nutrition Science in Action: Sugar-Sweetened and Artificially Sweetened
Beverages and Type 2 Diabetes Mellitus
FYI: Unfounded Claims Against Sugars
Fiber and Obesity
Fiber and Type 2 Diabetes
Fiber and Cardiovascular Disease
Fiber and Gastrointestinal Disorders
Negative Health Effects of Excess Fiber
Learning Portfolio
Key Terms
Study Points
Study Questions
Try This
References
Chapter 5 Lipids
What Are Lipids?
Fatty Acids Are Key Building Blocks
Chain Length
Saturation
Geometric and Positional Isomers
Essential and Nonessential Fatty Acids
Omega-3, Omega-6, and Omega-9 Fatty Acids
Building Eicosanoids and Omega-3 and Omega-6 Fatty Acids
Triglycerides
Triglyceride Structure
Triglyceride Functions
Commercial Processing of Fats
Going Green: Fish: Good for You and the Environment
FYI: Fats on the Health Store Shelf
Phospholipids
Phospholipid Structure
Phospholipid Functions
FYI: Which Spread for Your Bread?
Phospholipids in Food
Sterols
Sterol Structure
Cholesterol Functions
Cholesterol Synthesis
Sterols in Food
Lipid Digestion and Absorption
Lipid Digestion
Lipid Absorption
Digestion and Absorption of Sterols
Transportation of Lipids in the Body
Chylomicrons
Very-Low-Density Lipoprotein
Intermediate-Density Lipoprotein
Low-Density Lipoprotein
High-Density Lipoprotein
Lipids in the Diet
Recommendations for Fat Intake
Recommendations for Omega Fatty Acid Intake
Health Effects of Omega Fatty Acids
Current Dietary Intakes
Fat Replacers: What Are They? Are They Safe? Do They Save Calories?
Lipids and Health
Obesity
FYI: Does “Reduced Fat” Reduce Calories? Don’t Count on It!
Heart Disease
Diabetes
Cancer
Nutrition Science in Action: Green Tea and Blood Lipids
Learning Portfolio
Key Terms
Study Points
Study Questions
Try This
Getting Personal
References
Chapter 6 Proteins and Amino Acids
Why Is Protein Important?
Amino Acids Are the Building Blocks of Proteins
Amino Acids Are Identified by Their Side Groups
Protein Structure: Unique Three-Dimensional Shapes and Functions
Protein Denaturation: Destabilizing a Protein’s Shape
Functions of Body Proteins
Structural and Mechanical Functions
