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Science, Physiology, and Nutrition for the Nonscientist Judi S San Jose State University SJSU ScholarWorks Open Educational Resources 7-25-2019 Science, Physiology, and Nutrition For the Nonscientist Judi S. Morrill San Jose State University, [email protected] Follow this and additional works at: https://scholarworks.sjsu.edu/oer Part of the Biochemistry Commons, Cellular and Molecular Physiology Commons, Food Microbiology Commons, and the Nutrition Commons Recommended Citation Morrill, Judi S., "Science, Physiology, and Nutrition For the Nonscientist" (2019). Open Educational Resources. 3. https://scholarworks.sjsu.edu/oer/3 This Book is brought to you for free and open access by SJSU ScholarWorks. It has been accepted for inclusion in Open Educational Resources by an authorized administrator of SJSU ScholarWorks. For more information, please contact [email protected]. Science Physiology and Nutrition for the Nonscientist Judi S. Morrill, Ph.D. Science, Physiology, and Nutrition For the Nonscientist Judi Sakimoto Morrill, Ph.D. Illustrations: Ann Reisenauer, Lorenzo Ramos Technical Support: Jean Shiota Glossary: Sheri Cimino Bakun Cartoons: Nick Downes, John Chase ISBN 978-0-9657951-2-8 Copyright © 1988, 1994, 2000, 2006, 2012, 2016, 2019 www.orangegrovepub.com To my students—my challenge and my joy. Preface Narrowing the communication gap between In the brief “lifetime” of this book, there have scientists and the general public takes a concentrated been astonishing advances in the life sciences. The effort on both sides. This book aims to reach across biggest biology project ever—the Human Genome that gap, to the general public and to students who Project—was completed in 2000 and took us deep aren’t science majors. Many students who are into the genetics of our being and into new ethical apprehensive about taking science classes do so only dilemmas. to fulfill a core requirement. Most are interested in In 1962, Dr. James Watson shared a Nobel prize science, but are intimidated by the technical terms for discovering the structure of DNA. In 1992, I sat and the flood of details. in as he took questions from a group of high school This book had its start 30+ years ago and was students. One memorable exchange: written specifically for a course that fulfills a Student: Where do you think DNA technology general education requirement in life science. The will be 50 years from now? course requires a textbook that blends nutrition, Dr Watson: That’s a stupid question. physiology, biochemistry, genetics, evolution, Student: But, Dr. Watson, we’re told that there’s and chemistry; is organized by body systems no such thing as a stupid questiion. Dr. Watson: There are a lot of stupid questions. (nutrition textbooks are typically organized by I couldn’t even imagine that we’d be this nutrients); includes the scientific method and issues far advanced today. How could I guess of diversity; encourages critical thinking—and is how far we’ll be in 50 years? compact enough to cover in a semester. He was right-on (in his crotchety way). How far The challenge has been to select and present the and fast we’ve advanced is astonishing. Today, the required information in a timely and interesting— sequencing and identification of genes in all forms but not superficial—way. My hope is that readers of life are not only commonplace, but we now have will come to appreciate, if not share, the excitement the astonishing capacity to precisely edit genes in that scientists have about their work. The book has any organism. This is both exciting and worrisome. been revised continually, reflecting what students All the more, we need that basic knowledge of life teach me in conversation—and in their answers sciences to understand the new advances and ethical on exams. I’ve tried to make the presentation as dilemmas that we face. There’s much to discuss. informal and with as few technical terms as possible while retaining a depth of coverage. Judi Sakimoto Morrill Content 1. Behind the Soundbite 1 4. Dietary Recommendations 41 Communication Gap in Science 1 Essential Nutrients 41 History of Nutrition Science 3 Water 41 Scurvy, Beriberi, Pellagra 3-4 Energy-Providing Nutrients 43 Science and Nutrition Today 5 Vitamins 43 Behind the Sound Bite 7 Minerals 44 Determining Amounts Needed 44 2. Scientific Method 9 Recommendations 45 Forming a Hypothesis 9 Dietary Reference Intakes (RDIs) 45 Observation vs. Intervention 10 Recommended Dietary Allowances Retrospective vs. Prospective 10 (RDAs) 46 Cross-Sectional vs. Longitudinal 10 Daily Values (DVs) 47 Sampling 11 ChooseMyPlate.gov Eating Guide 48 Controlling Variables 12 Dietary Guidelines for Americans 49 Research Animals 14 Practical Application of Dietary Guides 50 Clinical Trials 17 Dietary Supplements 52 Evaluating Data 17 Summary 53 Reporting, Verifying Scientific Studies 19 Claim of Cold Fusion 20 5. Energy‑Providing Nutrients 55 Buyer Beware 20 Carbohydrate 55 Alternative Medicine 22 Sugar 55 Summary 23 Complex Carbohydrate 57 Starch, Glycogen 57 3. Chemistry 25 Fiber 58 Atoms 25 Alcohol 59 Nuclear Fusion 26 Fat 59 Atomic Weight 29 Concentrated Sources of Calories 59 Molecules 29 Functions of Fat 61 Molecular Formulas 31 Triglycerides 61 Calculating the Amount of a Mineral Fatty Acids 62 in a Supplement 32 Saturated vs. Unsaturated Fatty Chemical Bonds 32 Acids 62 Ions and Ionic Bonds 33 Hydrogenated Fat 62 Covalent Bonds 34 Trans Fatty Acids 64 Chemical Reactions 35 Oxidation of Double Bonds 65 Acids and Bases 35 Omega Double Bond 65 Energy 36 Fatty Acids Essential in the Diet 66 Caloric Value of Food 37 Lecithin 66 Practical Applications of Calculating Cholesterol 67 Food Calories 38 Protein 68 Summary 39 Summary 71 6. Digestive Tract 73 8. Atherosclerosis 107 Mouth 75 Premature Death 108 Taste, Sweetness 75 Risk Factors 110 Tooth Decay 76 High LDL-Cholesterol 110 Mouth Bacteria 76 Genetic Predisposition 110 Saliva 77 Smoking, High Blood Pressure 111 Sites of Decay 78 Male Gender 112 Fluoride, Feeding the Bacteria 79 High Blood-Homocysteine 112 Esophagus 80 Treatment 112 Stomach, Acid 80 Prevention 113 Intrinsic Factor 81 Smoking 113 Stomach Cancer 81 Blood Pressure 113 Small Intestine 82 Sodium, Alcohol 114 Duodenal Ulcers 84 Blood Cholesterol 114 Lactose Intolerance 85 Saturated and Trans Fat 115 Colon 86 Fiber 115 Gas 87 Dietary Cholesterol 116 Diarrhea, Constipation 87 HDL-Cholesterol 116 Diverticulosis 88 Omega-3 Fatty Acids 117 Colon Cancer 88 Medication 118 Summary 89 Summary 119 9. Cells and Metabolism 121 7. Circulatory System 91 Cell Structure 123 Heart 91 Cell Membrane 123 Blood Vessels, Blood Pressure 93 Metabolism 123 Blood 95 Enzymes, Coenzymes 123 Red Blood Cells 95 B-vitamins 124 Hemoglobin 95 Niacin-Tryptophan-Pellagra 124 Athletic Competition 95 Energy-Releasing Reactions 124 Anemia 96 Anaerobic Energy Production 124 Iron‑Deficiency Anemia 96 Aerobic Energy Production 126 Iron in Foods 97 Athletic Performance 127 Iron Supplements 98 Types of Muscle Cells 127 Iron Toxicity 98 Oxygen Delivery 128 Hemochromatosis 98 Glucose Supply 128 Folate‑Deficiency Anemia 99 Energy-Requiring Reactions 129 Pernicious Anemia 100 Protein Synthesis 129 White Blood Cells, Platelets 101 Storing Excess Calories 129 Plasma Proteins 102 Maintaining Blood Glucose 129 Antibodies, Albumin 102 Low-Carb Diets/Starvation 130 Clotting Factors 103 Blood Glucose 131 Lipoproteins 104 Diabetes 131 Summary 105 Hypoglycemia 132 Summary 133 10. Genes, Proteins, Viruses, 12. Cancer 165 Biotechnology 135 Trends in Cancer Rates 165 Genes and DNA 135 Cancer Statistics, Death Rates 166 How a Cell Makes Protein 136 Diagnosis Rates 167 Copying and Delivering the Recipe 136 Cancer Biology168 Making the Protein 137 Ames Test 170 DNA Analysis 137 Assessing Risk 171 Human Genome Project 137 Direct Contact: Breathing, Eating, Pharmacogenomics 138 Drinking, Chewing 171 Personalized/Precision Medicine 138 Colon Cancer 173 Molecular Paleontology 138 Cancer at Remote Sites 174 DNA Profiling/Fingerprinting 138 Bladder Cancer 174 Genetic Genealogy 140 Liver Cancer 174 Viruses 140 Breast Cancer 175 HIV 144 Prostate Cancer 176 Biotechnology 145 Testicular Cancer 176 Making Human Protein 145 Treatment 177 Gene Therapy 146 Survival Rates 177 Gene Editing 147 Prevention 178 Animal Cloning 148 Diet and Cancer 179 Plant Genetics 148 Carotenes/Carotenoids 179 Mutations 149 Carcinogens 181 Sickle-cell Anemia 150 Summary 181 Spontaneous Mutations 151 Summary 152 13. Energy Requirements 183 Basal Metabolism 184 11. Dietary Protein 153 Age 184 Evaluating Dietary Protein 153 Hormones 186 Protein Quality 154 Thyroid Hormone 187 Amino Acid Content 154 Iodine, Goiter 187 Limiting Amino Acid 155 Goitrogens 188 Complementing Proteins 155 Excessive Thyroid Hormone 188 Amount of Dietary Protein 156 Miscellaneous Factors 188 Protein Requirements 156 Fever, Food Deprivation 188 Effect of Inadequate Calories 157 Mental State, Environmental Effect of Dietary Source of Protein 157 Temperature, Smoking 189 Recommended Dietary Allowance Physical Activity 190 (RDA) 157 Energy Expended Upon Eating 191 Protein Requirements of Athletes 158 Adaptations for Survival 192 Protein Deficiency 159 Obesity 193 Excess Dietary Protein 159 The Urge to Eat 193 Moderation in Protein Intake 160 Hunger, Appetite, Satiety 193 Vegetarian Diets 161 Genes vs. Environment 196 Summary 163 Summary 197 14. Musculoskeletal System 199 16. Food Safety 233 Muscle 199 Natural Chemicals in Plants 233 Exercise, Anabolic Steroids 200 Natural toxins in Plants 234 Growth Hormone 201 Food Additives 235 Aging, Muscle Contraction 202 GRAS List 236 Bone 203 Assessing Risk 236 Bone Nutrients 204 “Macro-Additives” 238 Vitamin D 204 Pesticides Applied to Food Crops 239 Calcium 206 Integrated Pest Management 239 Vitamin C 207 Environmental Contaminants 240 Phosphorus 208 Microbial Hazards 240 Osteoporosis 208 Keep Them Out 241 Risk Factors 209 Keep Them From Growing 241 Gender, Family History, Race, Kill Them 243 Physical Activity 209 Botulism 244 Body Weight, Smoking, Alcohol, Infant Botulism 245 Calcium, Other Nutrients 210 E. coli O158:H7 245 Prevention 211 Tracking Microbial Contamination 246 Periodontal Disease 211 Hazard Analysis Critical Control Points Summary 213 (HACCP) 247 Safety Legislation 247 15.
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