Full Download Ebook Ebook PDF Nutrition Science and Applications 4th Edition by Lori A Smolin PDF
Full Download Ebook Ebook PDF Nutrition Science and Applications 4th Edition by Lori A Smolin PDF
4
th
EDITION
NUTRITION
SCIENCE AND APPLICATIONS
4
th
EDITION
NUTRITION
SCIENCE AND APPLICATIONS
4
th
EDITION
VICE PRESIDENT & DIRECTOR Petra Recter
DIRECTOR Kevin Witt
EXECUTIVE EDITOR Ryan Flahive
EXECUTIVE MARKETING MANAGER Clay Stone
ASSOCIATE DEVELOPMENT EDITOR Lauren Elfers
MARKET SOLUTIONS ASSISTANT Emma Townsend-Merino / Mili Ali
DESIGN DIRECTOR Harry Nolan
CONTENT MANAGER Kevin Holm
SENIOR MEDIA SPECIALIST Svetlana Barskaya
SENIOR PRODUCTION EDITOR Patricia McFadden
SENIOR PHOTO EDITOR Mary Ann Price
TEXT DESIGN Wendy Lai
COVER DESIGN Wendy Lai
This book was set in Minion Pro Regular 10/12 pt by Aptara®, Inc. and printed and
bound by Courier Companies.
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Preface vii
Lori A. Smolin received a bachelor of science degree from Cornell University, where she
studied human nutrition and food science. She received a doctorate from the University of
Wisconsin at Madison, where her doctoral research focused on B vitamins, homocysteine
accumulation, and genetic defects in homocysteine metabolism. She completed postdoc-
toral training both at the Harbor–UCLA Medical Center, where she studied human obesity,
and at the University of California–San Diego, where she studied genetic defects in amino
acid metabolism. She has published articles in these areas in peer-reviewed journals.
Dr. Smolin is currently at the University of Connecticut, where she has taught both in the
Department of Nutritional Science and in the Department of Molecular and Cell Biology.
Courses she has taught include introductory nutrition, life cycle nutrition, food prepara-
tion, nutritional biochemistry, general biochemistry, and introductory biology. In her
spare time Dr. Smolin enjoys bicycling and watercolor painting.
Mary B. Grosvenor holds a bachelor of arts in English from Georgetown University and a
master of science in Nutrition Science from the University of California at Davis. This
combination provides her an ideal background for nutrition writing. She is a registered
dietitian and has worked in clinical as well as research nutrition, in hospitals and commu-
nities, large and small, in the western United States. She teaches at the community college
level and has published articles in peer-reviewed journals in nutritional assessment
and nutrition and cancer. Her training and experience provide practical insights into the
application and presentation of the science in this text.
Dedication
To my sons, Zachary and Max, and my husband David, for their love, support, and humor-
ous outlook on life. To my mother, Shirlee Smolin, who is a testament to the health bene-
fits of eating well and staying physically and mentally active.
LAS
To Peter, David, and John for their advice, patience, and editorial services, but most of all
for continuing to remind me what is important in life.
MBG
vii
viii Preface
Preface
Nutrition: Science and Applications, Fourth Edition, is intended as an introductory text for
a science-oriented nutrition course. The material is appropriate for a college student at any
level, freshman to senior, taking this course to fulfill a science requirement. The clear, concise
writing style—reinforced visually with colorful, engaging illustrations and photographs—
makes the science accessible. The strong metabolism coverage, clinical flavor, and critical-
Courtesy USDA
thinking approach to understanding science and nutrition research make this a text that
will also prepare nutrition majors and other science majors for their future studies and
careers. These students will discover that this text ties together information that they have
studied in chemistry, physiology, biology, and biochemistry courses.
2011 This up-to-date text includes the most recent recommendations from the DRIs,
Dietary Guidelines, and MyPlate, as well as the food label changes proposed by the FDA.
Jeffrey Coolidge/Getty Images, Inc.
The text is extensively referenced from current literature. Recent concerns in nutrition
Sugar science, such as nutritional genomics, the dual epidemics of obesity and diabetes, con-
trolling world hunger, the risks and benefits of genetically modified foods, and the nutri-
tional impact of dietary supplements, are discussed. The examples used throughout the
Carbohydrate
rbohydrate
(starch) text reflect the diverse ethnic and cultural mix of the American population.
basics of nutrition by exploring the nutrients, their functions in the body, and sources
Fatty acids
in the diet. But its unique critical-thinking approach gives students an understanding of
the “whys” and “hows” behind nutrition processes and explores the issues that surround
Lipid (triglyceride)
nutrition controversies. Within each chapter, separate Critical Thinking exercises
introduce nutrition-related problems. They then walk students through the process of
first finding the facts, and then applying the logic needed to find solutions to the
problems and to make healthy food and nutrition decisions. Application exercises, found
online, ask students to use this same process of logical scientific inquiry, along with
the information in the chapter, to analyze, modify and/or plan diets that promote
health and reduce the risk of nutrient deficiencies and nutrition-related chronic dis-
eases. “Think Critically” and “Analyze the Data” questions accompany many of the
illustrations and photographs in the text and appear at the end of special features such
as Debate, Off the Label, and Science Applied. These are designed to promote critical
Amino thought and focus student attention on the information in visuals or discussed in the
Jeffrey Coolidge/Getty Images, Inc.
acids
features. This critical-thinking approach gives students the tools they need to bring
nutrition out of the classroom and apply the logic of science to their own nutrition
Protein concerns—both as consumers and as future scientists and health professionals.
Nutrition: Science and Applications is distinctive in its integrated approach to the pre-
sentation of nutrient metabolism. Metabolism is one of the most challenging topics
for students, but a knowledge of metabolism is critical for understanding how
nutrients function and impact human health. The text includes a comprehensive
discussion of metabolism as it applies to each of the energy-yielding nutrients,
shows how the micronutrients are involved, and then ties it all together in discus-
sions of energy balance and fueling physical activity. The presentation differs from
that in other texts, however, in integrating discussions of metabolism throughout
appropriate chapters. This approach makes metabolism more manageable and
viii
Preface ix
memorable for students because it presents material in smaller segments and highlights its
relevance to the nutrient being discussed. It also reinforces understanding of metabolic pro-
cesses by revisiting key concepts with each nutrient and adding relevant new information.
Nutrition: Science and Applications introduces a simple overview of metabolism in Chapter
3 and then builds on this base with more complex discussions in Chapters 4 through 10.
For example, the discussion of carbohydrate metabolism in Chapter 4 presents the basics of
glucose metabolism. This information is reviewed and augmented in chapters on lipids,
proteins, micronutrients, energy balance, and exercise. Each discussion of metabolism is
highlighted by the metabolism icon. To tie the concepts together, the illustrations use the
same basic diagram with new information superimposed over familiar portions to demon-
strate how each nutrient fits into the process. The nutrients and steps of metabolism are also
color coded for easier recognition. Students or instructors who want to cover metabolism as
a separate topic will find a slightly more in-depth summary online in Focus on Metabolism.
This text includes a number of features that both spark student interest and help them
learn the basics of nutrition.
Chapter Outline
This brief outline of the chapter’s content gives students and instructors an overview of the
major topics presented in the chapter.
Case Study
Each chapter begins with a short case study. These health- and disease-oriented vignettes
help spur student curiosity and provide a taste of some of the concepts to be explained in
the chapter. For example, the case study for Chapter 6 describes the challenges a college
student faces in choosing and meeting his nutrient needs with a vegan diet. The Chapter 10
case study recounts the story of an athlete who experienced dehydration during an Olympic
marathon. The case study in Chapter 9 discusses a baby diagnosed with vitamin D defi-
ciency. These intriguing and entertaining stories link the material in the chapter with every-
day health and disease issues. The chapter content then helps students understand the
issues associated with each case.
Proteins
and Amino
Acids
lucamanieri/iStockphoto
6
CHAPTER OUTLINE CASE STUDY
6.1 Protein in Our Food 6.5 Functions of Body Proteins Elliot thinks that it will be better for his health if he stops eating animal products. He is a
Sources of Protein in Our Diet How Proteins Provide Structure college student who eats some of his meals at the dining halls and cooks his other meals.
How Protein Sources Impact the Overall Diet How Proteins Facilitate and Regulate Body Processes He doesn’t know much about nutrition, but he knows that the dining halls offer vegetarian
choices at every meal. What he doesn’t realize is that, although their vegetarian meals don’t
6.2 Protein Molecules 6.6 Protein, Amino Acids, and Health
contain meat, many contain eggs and dairy products. He had planned to eliminate these from
Amino Acid Structure Protein Deficiency
his diet as well as meat.
Protein Structure Protein Excess In starting his new eating plan, Elliot thought breakfast would be easy, but as he
6.3 Protein in the Digestive Tract Protein and Amino Acid Intolerances poured himself a bowl of cereal, he realized that milk was an animal product so he made a
Protein Digestion 6.7 Meeting Recommendations for Protein Intake note to pick up some soymilk. He decided on toast instead, and since the butter he had in
the refrigerator was an animal product, he had peanut butter on his toast. He likes cream
Amino Acid Absorption How Protein Requirements Are Determined
in his coffee, but when he read the label on his nondairy creamer he was astonished to
Why Undigested Protein Can Cause Food Allergies Protein Recommendations
find that it contained milk protein. Tomorrow he will use soymilk in his coffee. For lunch
6.4 Amino Acid Functions in the Body Translating Recommendations into Healthy Diets he has a veggie and cheese sub, without the cheese. This meal wasn’t very filling, so on
Proteins Are Continually Broken Down 6.8 Vegetarian Diets the way home he bought a big bag of chips—at least these didn’t contain any animal
and Resynthesized What Are the Benefits of Vegetarian Diets? products.
© Chris Schmidt/iStockphoto
How Amino Acids Are Used to Synthesize Proteins Why Some Nutrients Are at Risk of Deficiency in For dinner that night the dining hall had vegetarian lasagna, but it was full of cheese. So
Synthesis of Nonprotein Molecules Vegetarian Diets he just had some pasta with marinara sauce and a salad. Ice cream for dessert was out so he
How to Plan A Healthy Vegetarian Diet opted for a slice of apple pie once he was assured it didn’t contain any animal products. By
How Amino Acids Provide Energy
the end of the day, he was frustrated and hungry and wondered whether his vegan diet would
provide enough protein and other nutrients to keep him healthy.
(©iStockphoto)
x
Preface xi
Outcome
Outcome, appearing at the end of OUTCOME
each chapter, completes the case Elliot did some reading about vegan diets that helped him understand the plant food combi-
study stories begun in the chapter nations that would give him enough protein and other nutrients to meet his needs. He now
knows that his peanut butter and toast breakfast is an inexpensive source of complementary
© Luca Manieri/iStockphoto
introduction. For example, the out- proteins. He continues to explore the variety of vegan options offered at ethnic restaurants.
The Chinese take-out place near campus has a tasty tofu and vegetable stir-fry and the Indian
come at the end of Chapter 6 restaurant offers a number of vegan options that contain lentils or chickpeas with rice or
naan (a type of Indian bread). At home he eats lots of salads and vegetables with rice. After
describes how the student is able to spending a little extra time at the grocery store, he discovers almond and rice milks in addition
find more varied vegan choices once to soymilk that are options for his cereal and coffee. He also discovers vegan prepared foods
such as veggie burgers and frozen enchiladas. All these choices give him a varied diet that
he understands complementary pro- provides plenty of protein, vitamins, and minerals, and has less saturated fat and more fiber
than his former diet. He now knows how to easily find foods that fit in with his vegan diet. He
teins and recognizes the variety of is enjoying his meals and feels good about the health benefits of his diet.
healthy ethnic vegan choices that are
available to him. The outcome in
Chapter 9 describes how the vitamin D deficiency is treated and can be prevented. These “outcomes” review concepts
covered in the chapter and illustrate the application of nutrition knowledge to clinical situations.
Critical-Thinking
CRITICAL Fitting Foods, Meals,
and Diets onto These exercises, which appear in each chapter, ask stu-
THINKING MyPlate
dents to use critical thinking to make decisions and solve
For the first time in his life, Lucas is shopping and cooking for himself. problems regarding nutrition. They help students apply
Joe Gough/Shutterstock
Use iProfile to find nutrient-dense substitutions for foods that are high in empty calories
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xii Preface
how the results apply to our understanding of 1997, when Shannon Lucid spent
188 days aboard the Russian Mir
slowed, but even after six months, bone
mass in most subjects had not completely
space station, the effect of weight- recovered.28 Biochemical measures indi-
nutrition and medicine. For example, the lessness on bone health had become cate that the bone loss that occurs during
a serious concern. Weight-bearing space flight is due to an increase in bone
Science Applied in Chapter 8 discusses how activities such as walking, jogging, resorption and decreased intestinal cal-
and weight training are important cium absorption.23,25 The decrease in cal-
studying the niacin-deficiency disease pellagra for the maintenance of bone health. cium absorption is likely due to low levels
Under the force of Earth’s gravity, of vitamin D from insufficient dietary intake
led to the enrichment of grains, and in Chapter these activities mechanically stress
the bones, and this stimulates the
and lack of ultraviolet light exposure during
space flight.25
how the discovery of the leptin gene enhanced space flights may not be possible.
THE APPLICATION
our understanding of the genetics of body weight THE SCIENCE By combining good nutritional intakes with heavy resistance exer-
Information on bone loss in space has been accumulating for cise using a treadmill, cycle, and high-load resistance exercise
regulation, and how the discovery of LDL recep- 60 years. Studies done in the 1960s and early 1970s during the devices (see photo), astronauts aboard the International Space
Station were able to maintain their bone mineral density at pre-
Gemini and Apollo space missions first showed that astronauts
flight levels.30 This occurred because the regimen increased bone
tors, which help remove LDL cholesterol from lost calcium from their bones during space travel. Skylab mis-
sions then offered an opportunity to study the effects of more formation. It failed, however, to decrease the space flight–induced
bone resorption, leaving concerns about bone strength. Studies
the blood, led to medications to treat high blood extended periods in zero gravity. In one study, nine astronauts
maintained a constant dietary intake and made continuous urine on astronauts continue to investigate other nutritional factors that
and fecal collections for 21 to 31 days before their flight, during affect bone metabolism such as omega-3 fatty acid intakes and
cholesterol. their Skylab missions, and for 17 to 18 days after returning to appropriate levels of vitamin K, sodium, and protein.29 What is
Earth. The results showed that urinary calcium losses were optimal for bone health in space may be different from what is
increased during the flight. These losses occurred despite vig- best for a healthy person living on Earth, but may be applicable to
orous exercise regimens while in flight and were comparable to special populations at increased risk of bone loss. Understanding
losses seen in normal adults subjected to prolonged bed rest.24 how to optimize nutrient intake and exercise patterns for bone
mineral retention during long space flights will not only enhance
In the 1990s, the Mir space station provided an opportunity for our potential for space exploration, but also help people who are
long-duration studies of bone metabolism in space.25 The use of at risk of bone loss due to prolonged bed rest because of surgery,
dual-energy X-ray absorptiometry (DXA) scans of astronauts and serious illness, or complications of pregnancy and those who are
cosmonauts revealed that bone mineral density was decreasing experiencing immobilization of some part of the body because of
at a rate of about 1.0 to 1.5% per month.26 The most significant stroke, fracture, spinal cord injury, or other chronic conditions.
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Preface xiii
Debate
The “Debate” features are essays that explore
D E BAT E
How Involved Should the Government Be in Your Food Choices?
controversial nutrition issues and ask students
to think critically about them. Both sides of the
The typical U.S. diet is not as making it more expensive, and
issues are presented and then Think Critically healthy as it could be. Poor increase subsidies for fruits and
dietary habits in the United vegetables, making them less
questions at the end ask students to integrate States have resulted in an unfit, expensive. Another is to control
unhealthy nation. Our overin- what can be sold. For example,
and evaluate the information presented. Debates dulgence has contributed to our
high rates of obesity, diabetes,
in 2013 New York City’s Board
of Health attempted to prohibit
address topics such as “How Involved Should high blood pressure, and heart
disease.4 This is the concern
the sale of sugar-sweetened
drinks in cups larger than 16
not only of the individuals whose ounces (oz) (see photo). The
the Government Be in Your Food Choices?” “Is lives it affects but also of the courts overturned the ban on
government. The dollar cost to the grounds that it exceeded
There a ‘Best’ Diet for You?” “Should You Be our health-care system is huge; the Board of Health’s regulatory
half of the $147 billion per year authority. Other suggestions
Gluten Free?” “Should You Avoid High-Fructose the United States spends on to change the food environment
obesity comes from government- include zoning restrictions
Corn Syrup?” “Is Surgery a Good Solution to funded Medicare and Medicaid.5
Government concern is not just
to keep fast-food restau-
rants away from schools and
Obesity?” and “The Highs and Lows of High- financial. The fact that almost
one in four applicants to the mil-
limitations on the types of
foods advertised on children’s
itary is rejected for being over- television. All these ideas
Protein Diets.” weight is suggested as a threat
Joe Raedle/Getty Images
have pros and cons, and none
New York City officials tried unsuccessfully to prohibit
to national security and military will absolve individuals of the
restaurants, sports stadiums, movie theatres, and food carts
readiness.6 So, who is responsi- from selling sugar-sweetened beverages larger than 16 oz. responsibility for getting more
ble for our unhealthy diet, and exercise and making healthier
who should be responsible for food choices.
changing what we eat? Opponents of government involvement believe such regula-
Because of the financial and societal costs of an unfit tion is an infringement on personal freedom and suggest that
nation, some argue that the government should be more individuals need to take responsibility for their actions. They
involved in directing our dietary choices. Proponents of more propose that the food industry work with the public to make
government involvement in our food choices suggest that our healthier food more available and affordable. Many food com-
food environment is the cause of our unhealthy eating habits. panies have already responded to the need for a better diet;
Obesity expert Kelly Brownell believes that environment plays a General Mills and Kellogg’s offer whole-grain cereals. And the
more powerful role in determining food choices than does per- giant food retailer Wal-Mart is working with suppliers to reduce
sonal irresponsibility.7 Brownell and other proponents of gov- the amount of sodium and added sugar and eliminate trans fat
ernment intervention argue that the government should treat from packaged foods.
our noxious food environment like any other public health Our current food environment makes unhealthy eating easy.
threat and develop programs to keep us safe and healthy. Just Opportunities for fatty, salty, and sweet foods are available
as government regulations help to ensure that our food is not 24/7, and the portions offered are often massive. To preserve
contaminated with harmful bacteria, laws could ensure that our public health, the United States needs to change the way
what you order at a restaurant will not contribute to heart dis- it eats. This change could be driven by government regulations
ease or cancer. Unfortunately, unlike bacteria, individual foods and taxes, it could come from changes in the food industry, or
are difficult to classify as healthy or unhealthy. Almost all food it could come from individuals taking more responsibility for
has some nutritional benefits, and arguments are ongoing as to their choices and their health. A synergy of policy intervention,
what is a “junk food” and what we should add or subtract from industry cooperation, and personal efforts is likely needed to
our diets. However, many people believe there are things that solve the crisis.
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could be done to ensure healthier choices.
One option to encourage healthier choices suggested by T H IN K C R IT IC A LLY: Do you think restricting the size of
proponents of government intervention is to tax junk food, sodas sold will help curb obesity? Why or why not?
Microvilli
6 Since fat absorption in 5 Inside the mucosal
cells, fatty acids and
the small intestine is
Mucosal Triglyceride monoglycerides are
efficient, very little fat is
cell reassembled into
normally lost in the
triglycerides and
feces. Chylomicron incorporated into
lipid transport
particles, which
enter the lymph.
Lymph vessel
xiv Preface
Chapter Summary
Each chapter ends with a summary that highlights important concepts addressed in each
section of the chapter.
Focus On
The text includes six Focus On “mini-chapters”: Focus on Alcohol, Focus on Eating Disorders,
Focus on Phytochemicals, Focus on Dietary Supplements, and Focus on Biotechnology are
in the printed text, and Focus on Metabolism is available online. Those in the text discuss
topics of great interest to students that are not necessarily part of the core curriculum in
nutrition. For example, eating disorders have nutritional symptoms but are really psycholog-
ical disorders; alcohol is consumed in the diet and affects nutrient metabolism, but is not
itself a nutrient; and herbal supplements are not nutrients but may affect health and are sold
alongside vitamin and mineral supplements. To provide adequate coverage of these fascinat-
ing topics, they are discussed in separate Focus On sections. These sections allow instructors
to cover this material or skip it if they feel it is not pertinent to their curriculum. The online
Focus on Metabolism is provided for those who want to cover nutrition and metabolism in one
chapter rather than, or in addition to, integrating it throughout the text.
FOCUS ON Biotechnology
CHAPTER OUTLINE
FOCUS 5.1 How Does Biotechnology Work?
Genetics: From Genes to Traits
Methods of Biotechnology
Is Genetic Modification Really New?
FOCUS 5.2 Applications of Modern Biotechnology
How Biotechnology Can Increase Crop Yields
How Biotechnology Can Improve Nutritional
Quality
How Biotechnology Impacts Food Quality and
Processing
How Biotechnology Is Used in Animal Food
Production
How Biotechnology Is Used to Combat Disease
© kkgas/iStockphoto
The text includes a number of features that are placed in the margin. These aid comprehen-
sion, enhance interest, and point out where particular types of information can be found.
iProfile Icons These show students where they can use the iProfile software to answer a
nutrition-related question.
Video Icons These icons appear by topics that students can explore further by watching a
BBC, New York Times, CBS, or Voice of America video in WileyPLUS Learning Space.
VIDEO
Metabolism Icons These highlight discussions of how each nutrient fits into the metabolic
processes of nutrition. Metabolism
Life cycle Icons These highlight discussions of the differences in nutritional requirements, E C Y CL
IF
E
concerns, and effects at different life stages. This information helps students understand
L
how nutrient requirements are affected by life stage as well as offering information relevant
to students in all phases of life. Life cycle nutrition is also covered in depth in Chapters 14,
15, and 16.
Hear This Illustration Icons These indicate important figures with accompanying audio files
within WileyPLUS Learning Space. Narrated tutorials help students understand more complex
topics while they review these figures. xv
New to This Edition
As the science of nutrition continues to evolve Nutrition Science and Applications evolves with
it, to include the most up-to-date information, terminology, and ways of thinking about
nutrition. The entire text has been updated and re-referenced to reflect the most current
nutrition science and guidelines. More information on the emerging science of nutritional
genomics, nutritional programming, the recognition of non-celiac gluten sensitivities, and
the role of the intestinal microbiota in human health has been added. Current recommenda-
tions in nutrition, such choosing a plant-based diet and reducing added refined sugars have
been integrated into discussions of diet and health and advances in our understanding of
biotechnology and the effect of our food environment on the incidence of non-communicable
nutrition-related diseases has been addressed. The most recent information is included on
the prevalence of obesity and undernutrition as well as programs such as Healthy People
2020 and the United Nations 2015 Sustainable Development Goals that target improving
healthc02NutritionGuidelinesApplyingtheScienceofNutrition.indd
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This up-to-date text includes the recommendations of the 2015–2020 Dietary Guidelines for
Americans, which are described in Chapter 2 and addressed in all applicable subsequent chapters.
xvi
Preface xvii
Food Labeling
The FDA has proposed updates to the Nutrition Facts labels we see on most packaged foods. Nutrition Facts
8 servings per Container
Coverage of this topic in Chapter 2 compares the current food label to the proposed Serving size 2/3 cup (55g)
Nutrition Facts label. The relevance of these proposed changes is also addressed in all appli-
230
Amount Per 2/3 cup
cable subsequent chapters. Although these labels have not been adopted, they offer a launching Calories
pad for student discussion and critical thinking regarding the purpose of food labels and the
effectiveness of current food labels in providing consumer guidance, and how best to present 12% Total Fat 8g
5% Saturated Fat 1g
nutrition information about individual foods to consumers.
Trans Fat 0g
In addition to this information on the labeling of packaged foods, the most up-to-date 0 % Cholesterol 0mg
information on the calorie labeling of foods sold at restaurants and in vending machines is 7 % Sodium 160mg
included. 12% Total Carbs 37g
16% Dietary Fiber 4g
Sugars 1g
Added Sugars 0mg
Protein 3g
New Health Management Guidelines
10% Vitamin D 2mcg
20% Calcium 200mg
45% Iron 8 mg
Recently published guidelines for the management of cardiovascular disease, blood pressure,
5% Potassium 235mg
and overweight and obesity have been integrated into Chapters 5, 10, and 7, respectively. New * Footnote on Daily Values (DV) and calories
reference to be inserted here.
diagnostic criteria for eating disorders are included in Focus on Eating Disorders and new
diagnostic criteria for alcohol use disorder, commonly known as alcoholism, are included
in Focus on Alcohol. The World Health Organization’s infant growth charts, which are now
recommended for infants in the United States, are included in Chapter 14. The recommenda-
tions of the Healthy Hunger-Free Kids Act regarding school lunch standards are discussed
in Chapter 15, and new recommendations on protein intake in older adults to minimize lean
tissue loss are included in Chapter 16. Updated guidelines for fish consumption for children
and pregnant women are discussed in Chapter 17.
The Choice Lists, which update and replace the Exchange Lists, are discussed in Chapter 2, and
revisited in Chapters 4, 5, and 6, which address the energy-yielding nutrients, and with energy
balance in Chapter 7. The complete Food (Exchange) Lists are provided in the online appendices.
Many of the Debate, Off the Label, and Science Applied features in the Fourth Edition,
have been amended and updated and new topics have been introduced. The chapter Case
Study introductions and Outcome stories have been gently edited to make them more
student friendly.
A few new Debate topics have been introduced and all have been revised to include the
most up-to-date science. The Chapter 1 Debate, “Is There a ‘Best’ Diet for You?” which
focuses on the new science of nutritional genomics, has been rewritten and new art added to
enhance student understanding of this topic. The Chapter 3 Debate, “Should You Be Gluten
Free?” has been updated to include a discussion of non-celiac gluten sensitivity. A new
Debate on coconut oil, “Coconut Oil: Does a Tablespoon a Day Keep the Doctor Away?” has
been included in Chapter 5 to highlight the conflicting information about this type of lipid.
The Chapter 12 Debate, “Antioxidant Supplements: Helpful or Harmful?” has been rewritten
and new art added to explain the concept of oxidative stress. The Chapter 6 Debate, “The
Highs and Lows of High-Protein Diets,” has been revised to provide the most current infor-
mation on the risks and benefits of high-protein diets.
A few of the Off the Label features are new, and most have been updated to include the
proposed label changes. In Chapter 1, a new Off the Label “Beware of Misleading Claims”
xviii Preface
focuses on how manufacturers use label claims to promote product sales. In Chapter 7, the
Off the Label has been revised to highlight the proposed changes in serving sizes and how
the number of calories is presented on the label and in Chapter 11, a new Off the Label,
“How Much Calcium Is in Your Yogurt?” shows changes in the presentation of micronutri-
ents on the proposed label.
Where appropriate, the Science Applied features have been revised to include continued
advances in science. For example, in Chapter 16, “Eat Less–Live Longer” has been updated to
include the most recent research on calorie restriction. In Chapter 11, “Bones: Lost in Space”
includes information on advances in nutrition and exercise regimens for astronauts aboard
the International Space Station.
Critical Thinking topics have been refined and the design modified slightly to distinguish
fact-gathering questions from those that require true critical thinking. Critical thinking is
a process that challenges an individual to use reflective, reasonable, rational thinking to
gather, interpret, and evaluate information in order to derive a judgment. These exercises
start by giving students background information and identifying a nutritional problem.
Students then use the clinical data provided, such as blood cholesterol values, body weight,
or diet records, to first gather information and then answer a series of critical-thinking
questions to explore and solve the problem.
In addition to refining the critical thinking in these exercises, many of the Think
Critically questions linked to art and special features have been refined and Analyze the
Data questions have been added to enhance students’ ability to analyze the information
presented in graphs and charts.
CHAPTER 1—“Nutrition: Food for Health,” begins by discussing why we eat what we do,
how the American diet has changed, and how healthy it is. It emphasizes that food choices
affect current and future health. This chapter provides an overview of the nutrients and
their roles in the body, and defines the basic principles of balance, variety, and moderation
that are key to a healthy diet. It also introduces the scientific method and the steps stu-
dents need to follow to sort accurate from inaccurate nutrition information.
CHAPTER 2—“Nutrition Guidelines: Applying the Science of Nutrition,” takes the science
out of the laboratory and shows how advances in nutrition knowledge have been used to
develop the Dietary Reference Intakes (DRIs), the Dietary Guidelines for Americans, and tools
for diet planning, including MyPlate, food labels, and Choice (Exchange) Lists. The final sec-
tion of this chapter discusses how these and other tools can be used to assess the nutritional
health of populations and individuals.
FOCUS ON ALCOHOL discusses alcohol metabolism, the health risks associated with
excessive alcohol consumption, and the health benefits associated with moderate intake.
CHAPTER 6—“Proteins and Amino Acids,” discusses animal and plant sources of protein
and points out that either plant or animal proteins can meet protein needs, but these pro-
tein sources bring with them different combinations of nutrients. In addition to discussing
protein digestion, absorption, and metabolism, the chapter explains how amino acids are
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„Du mußt ‚Du‘ zu mir sagen, Percy, und geradeso zu allen
Zöglingen im ganzen Hause. Ich habe ja auch noch keinen
Schnurrbart.“
Percy sah ihn überrascht und erfreut an.
„Aber mit wem hast Du denn bis jetzt gespielt?“ fuhr Tom fort.
„Gespielt? O, mit meinen Schwestern, Tom. Ich habe sechs
Schwestern. Die älteste ist achtzehn, die jüngste fünf Jahre alt. O,
Tom, sie sind so gut, so gut! Ich wollte, Du känntest sie; Du würdest
sie alle so gern haben!“
Tom wollte das nicht recht einleuchten.
„Hast Du denn viele Spiele mit Deinen Schwestern gespielt?“
„O ja, Tom. Seilchenspringen kann ich viel besser als sie alle. Wir
spielten auch oft Kätzchen-ins-Eck, und Pantoffeljagd, und
manchmal Kaufmann; dabei war ich der Kaufmann und sie die
Einkäuferinnen, die kamen, um für ihre Herrschaften einzukaufen. O,
es war sehr ergötzlich, Tom. — Und abends las uns Mama
wunderbare Märchen und hübsche Erzählungen vor, und zuweilen
auch herrliche Gedichte. — Hast Du schon das Märchen von den
‚Sieben Finken‘ gelesen, Tom?“
„Ich glaube nicht,“ erwiderte Tom fast kleinlaut; er wußte nicht
recht, ob er Percys Begeisterung sonderbar oder beneidenswert
finden sollte.
„Und ‚die Beatushöhle‘?“
„Nein.“
„O sie sind so schön! sie sind entzückend. Ich erzähle sie Dir
später und noch andere dazu. Ich weiß sehr viele.“
„Erzählungen höre ich ganz gern,“ versicherte Tom. „Deshalb
werden mir die Deinen gewiß Freude machen.“
„O sicher, Tom! — Aber weißt Du auch, weshalb ich hierhin
gekommen bin? Meine liebe Mama wurde plötzlich krank, und als sie
genesen war, schrieb ihr der Arzt eine Erholungsreise nach Europa
vor; Papa ist vor mehr als zwei Monaten mit ihr abgereist. Meine
Schwestern sind alle zu den Klosterfrauen vom Göttlichen Herzen
ins Pensionat gekommen, mit Ausnahme der ältesten und der
jüngsten, die in Baltimore bei unserer Tante sind. Meine Schwestern
schreiben mir abwechselnd jeden Tag. Thun das Deine Schwestern
auch, Tom?“
„Ich habe keine Schwestern,“ sprach Tom lächelnd, aber in
diesem Lächeln war doch ein Anflug von Traurigkeit.
„Was, Tom? Keine Schwestern?“
„Nein, gar keine; und auch keinen einzigen Bruder.“
Percys Staunen ging in Mitleid über.
„Armer Junge!“ rief er und schlug die Hände zusammen. „Wie
bist Du denn überhaupt fertig geworden?“
„Ich habe mir eben so durchhelfen müssen. Meine Mutter“ — hier
war Tom dem Weinen nahe — „ist auch schon lange tot.“
Percy erwiderte kein Wort, aber seine ausdrucksvollen Züge
sprachen das innigste Mitgefühl aus; er ergriff Toms Hand und
drückte sie herzlich.
Es dauerte eine Weile, bis Tom seine innere Bewegung
verwunden und seine gewöhnliche, jugendfrische Stimmung
wiedergewonnen hatte.
„Percy,“ sprach er dann, „Du bist ein gutes Kind, und ich will
versuchen, aus Dir einen Jungen zu machen.“
„Einen Jungen? — Aber Tom, ich möchte doch fragen, für was
Du mich denn bis jetzt angesehen hast.“
Tom zauderte.
„Du nimmst es mir übel, Percy, wenn ich es Dir sage.“
„O nein, Tom, nein! Dir nehme ich gar nichts übel! Du bist ja so
gut gegen mich! Du bist mein Freund, Tom.“
„Ja sieh, Percy,“ sprach Tom zögernd. „Du bist so — so etwas
merkwürdig, — so ganz anders, als wir alle — so wie — wie ein
Mädchen, Percy.“
Percys Augen öffneten sich weit vor Überraschung.
„Was Du nicht sagst, Tom! wirklich? Aber wie kommt es denn
wohl, daß ich früher nie etwas davon vernommen habe? Mama und
meine Schwestern haben mir nichts dergleichen gesagt.“
„Sie kannten sicherlich keinen Jungen.“
„Doch, Tom; sie kannten ja mich!“ Diesen Beweis hielt Percy für
völlig durchschlagend.
„Aber Du bist eben nicht, wie andere Knaben. Und sie konnten
immer nur sagen, daß Du eben Du bist. Aber so wie Du ist kein
anderer Junge.“
„Wirklich nicht?“ sprach Percy, noch immer verwundert.
„Du gleichst andern gar nicht, Percy.“
„Aber ich habe viel über Knaben gelesen, z. B. über die Kindheit
großer Maler und Musiker und Dichter. Ich habe auch ein schönes
Gedicht auswendig gelernt, das anfängt:
O, meiner Kindheit gold’ne Zeit!
Tag und Nacht voll Seligkeit!