DOCSLIB.ORG

Introduction to Human Nutrition

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Introduction to Human Nutrition Introduction to Human Nutrition Second Edition Edited on behalf of The Nutrition Society by Michael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd., Publication Introduction to Human Nutrition The Nutrition Society Textbook Series Introduction to Human Nutrition Nutrition and Metabolism Introduction to Human Nutrition: a global perspective on Core concepts of nutrition food and nutrition Molecular nutrition Body composition The regulation of food intake Energy metabolism Integration of metabolism 1: Energy Nutrition and metabolism of proteins and amino acids Integration of metabolism 2: Carbohydrates and lipids Digestion and metabolism of carbohydrates Integration of metabolism 3: Protein and amino acids Nutrition and metabolism of lipids Phytochemicals Dietary reference standards Pregnancy and lactation The vitamins Growth and aging Minerals and trace elements Gastrointestinal tract Measuring food intake Cardiovascular system Food composition The skeletal system Food and nutrition: policy and regulatory issues The immune and infl ammatory systems Nutrition research methodology The sensory systems Food safety: a public health issue of growing importance Physical activity Food and nutrition-related diseases: the global challenge Overnutrition Undernutrition The brain Public Health Nutrition Clinical Nutrition An overview of public health nutrition General principles of clinical nutrition Nutrition epidemiology Metabolic and nutritional assessment Food choice Overnutrition Assessment of nutritional status at individual and Undernutrition population level Metabolic disorders Assessment of physical activity Eating disorders Overnutrition Adverse reactions to foods Undernutrition Nutritional support Eating disorders, dieting and food fads Ethical and legal issues PHN strategies for nutrition: intervention at the level of Gastrointestinal tract individuals The liver PHN strategies for nutrition: intervention at the The pancreas ecological level The kidney Food and nutrition guidelines Blood and bone marrow Fetal programming The lung Cardiovascular disease Immune and infl ammatory systems Cancer Heart and blood vessels Osteoporosis The skeleton Diabetes Traumatic diseases Vitamin A defi ciency Infectious diseases Iodine defi ciency Malignant diseases Iron defi ciency Pediatric nutrition Maternal and child health Cystic fi brosis Breast feeding Clinical cases Adverse outcomes in pregnancy Water and electrolytes Introduction to Human Nutrition Second Edition Edited on behalf of The Nutrition Society by Michael J Gibney Susan A Lanham-New Aedin Cassidy Hester H Vorster A John Wiley & Sons, Ltd., Publication This edition fi rst published 2009 First edition published 2002 © 2009, 2002 by The Nutrition Society Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s publishing programme has been merged with Wiley’s global Scientifi c, Technical, and Medical business to form Wiley-Blackwell. Registered offi ce John Wiley & Sons Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO19 8SQ, United Kingdom Editorial offi ces 9600 Garsington Road, Oxford, OX4 2DQ, United Kingdom 2121 State Avenue, Ames, Iowa 50014-8300, USA For details of our global editorial offi ces, for customer services and for information about how to apply for permission to reuse the copyright material in this book please see our website at www.wiley.com/wiley-blackwell. The right of the author to be identifi ed as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher. Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books. Designations used by companies to distinguish their products are often claimed as trademarks. All brand names and product names used in this book are trade names, service marks, trademarks or registered trademarks of their respective owners. The publisher is not associated with any product or vendor mentioned in this book. This publication is designed to provide accurate and authoritative information in regard to the subject matter covered. It is sold on the understanding that the publisher is not engaged in rendering professional services. If professional advice or other expert assistance is required, the services of a competent professional should be sought. Library of Congress Cataloging-in-Publication Data Introduction to human nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney . [et al.]. – 2nd ed. p. ; cm. – (The human nutrition textbook series) Includes bibliographical references and index. ISBN 978-1-4051-6807-6 (pbk. : alk. paper) 1. Nutrition. I. Gibney, Michael J. II. Nutrition Society (Great Britain) III. Series. [DNLM: 1. Nutrition Physiology 2. Food. QU 145 I623 2009] QP141.I665 2009 612.3–dc22 2008035123 A catalogue record for this book is available from the British Library. Set in 10 on 12 pt Minion by SNP Best-set Typesetter Ltd., Hong Kong Printed in Singapore by Fabulous Printers Pte Ltd 1 2009 Contents Contributors vii Series Foreword ix Preface xi Acknowledgments xii 1. Introduction to Human Nutrition: A Global Perspective on Food and Nutrition 1 HH Vorster 2. Body Composition 12 P Deurenberg 3. Energy Metabolism 31 A Astrup and A Tremblay 4. Nutrition and Metabolism of Proteins and Amino Acids 49 NK Fukagawa and Y-M Yu 5. Digestion and Metabolism of Carbohydrates 74 J Mathers and TMS Wolever 6. Nutrition and Metabolism of Lipids 86 BA Griffi n and SC Cunnane 7. Dietary Reference Standards 122 KM Younger 8. The Vitamins 132 DA Bender 9. Minerals and Trace Elements 188 JJ Strain and KD Cashman 10. Measuring Food Intake 238 UE MacIntyre 11. Food Composition 276 HC Schönfeldt and JM Holden 12. Food and Nutrition: Policy and Regulatory Issues 293 MJ Gibney and A McKevitt 13. Nutrition Research Methodology 305 JA Martínez and MA Martínez-González 14. Food Safety: A Public Health Issue of Growing Importance 324 A Reilly, C Tlustos, J O’Connor, and L O’Connor 15. Food and Nutrition-Related Diseases: The Global Challenge 350 HH Vorster and MJ Gibney Index 361 Contributors Professor Arne Astrup Dr Bruce A Griffi n Head, Department of Human Nutrition, Reader in Nutritional Metabolism, Faculty of Life Sciences, Nutritional Sciences Division, University of Copenhagen, Faculty of Health and Medical Sciences, Copenhagen, Denmark University of Surrey, Guildford, UK Dr David A Bender Sub-Dean (Education), Joanne M Holden University College London Medical School, Nutrient Data Laboratory, London, UK Beltsville, Maryland, USA Professor Kevin D Cashman Department of Food and Nutritional Sciences, Una E MacIntyre University College Cork, Institute for Human Nutrition, Ireland University of Limpopo, Medunsa, Dr Stephen C Cunnane South Africa Departments of Medicine, Physiology and Biophysics and Research Center on Aging, Dr Aideen McKevitt Université de Sherbrooke School of Biomedical Sciences, Canada University of Ulster, Northern Ireland Professor Paul Deurenberg Associate Professor in Nutrition, Professor J Alfredo Martínez Department of Human Nutrition, Intitute of Nutrition and Food Sciences, Wageningen University, University of Navarra, The Netherlands Spain Visiting Professor, University Tor Vergata, Rome, Italy Professor Miguel A Martínez-González Nutrition Consultant, Singapore Department of Preventive Medicine and Public Health, Professor Naomi K Fukagawa University of Navarra, Department of Medicine, Spain University of Vermont, Burlington, Vermont, USA Professor John Mathers Human Nutrition Research Centre, Professor Michael J Gibney Institute for Ageing and Health Department of Clinical Medicine, University of Newcastle, UK Trinity College, Dublin, Ireland Dr Judith O’Connor Food Safety Authority of Ireland, Dublin, Ireland viii Contributors Dr Lisa O’Connor Professor Hester H Vorster Food Safety Authority of Ireland, Director of the Centre of Excellence for Nutrition Dublin, Ireland Faculty of Health Sciences, North-West University Alan Reilly Potchefstroom, South Africa Food Safety Authority of Ireland, Dublin, Ireland Dr Thomas MS Wolever Department of Nutritional Sciences, Professor Hettie C Schönfeldt Faculty of Medicine, School of Agricultural and Food Science University of Toronto, University of Pretoria, Canada South Africa Dr Kate M Younger Professor JJ (Sean) Strain Lecturer in Human Nutrition, Professor of Human Nutrition, School of Biological Sciences, Northern Ireland Centre for Food and Health, Dublin Institute of Technology, University of Ulster, Ireland Coleraine, Northern Ireland Dr Yong-Ming Yu Christina Tlustos Department of Surgery, Food Safety Authority of Ireland, Massachusetts General Hospital and Shriners Burns Dublin, Ireland Hospital, Harvard Medical School, Angelo Tremblay Boston, Massachusetts, USA Preventive and Social Medicine, Laval University, Ste-Foy, Québec, Canada Series Foreword The early decades of the twentieth century were a medium for the publication of primary research on period of intense research on constituents of food all aspects of human and animal nutrition by scien- essential for normal growth and development, and tists from around the world. Recognizing
Load more

Recommended publications
  • Does Dietary Fiber Affect the Levels of Nutritional Components After Feed Formulation?
    fibers Article Does Dietary Fiber Affect the Levels of Nutritional Components after Feed Formulation? Seidu Adams 1 ID , Cornelius Tlotliso Sello 2, Gui-Xin Qin 1,3,4, Dongsheng Che 1,3,4,* and Rui Han 1,3,4 1 College of Animal Science and Technology, Jilin Agricultural University, Changchun 130118, China; [email protected] (S.A.); [email protected] (G.-X.Q.); [email protected] (R.H.) 2 College of Animal Science and Technology, Department of Animal Genetics, Breeding and Reproduction, Jilin Agricultural University, Changchun 130118, China; [email protected] 3 Key Laboratory of Animal Production, Product Quality and Security, Jilin Agricultural University, Ministry of Education, Changchun 130118, China 4 Jilin Provincial Key Laboratory of Animal Nutrition and Feed Science, Jilin Agricultural University, Changchun 130118, China * Correspondence: [email protected]; Tel.: +86-136-4431-9554 Received: 12 January 2018; Accepted: 25 April 2018; Published: 7 May 2018 Abstract: Studies on dietary fiber and nutrient bioavailability have gained an increasing interest in both human and animal nutrition. Questions are increasingly being asked regarding the faith of nutrient components such as proteins, minerals, vitamins, and lipids after feed formulation. The aim of this review is to evaluate the evidence with the perspective of fiber usage in feed formulation. The consumption of dietary fiber may affect the absorption of nutrients in different ways. The physicochemical factors of dietary fiber, such as fermentation, bulking ability, binding ability, viscosity and gel formation, water-holding capacity and solubility affect nutrient absorption. The dietary fiber intake influences the different methods in which nutrients are absorbed.
    [Show full text]
  • Nutrition — Ph.D. 1
    Nutrition — Ph.D. 1 NUTRITION — PH.D. Prerequisites • Master's degree in nutrition preferred; or an M.S. or M.P.H. degree Program director with completion of all prerequisite courses; or a health professional Sujatha Rajaram degree at the master's level or higher (M.D. or equivalent) • Advanced biochemistry (may be taken concurrently with the program) The Doctor of Philosophy (Ph.D.) degree in nutrition prepares students to • Anatomy and physiology, microbiology, general chemistry, and effectively conduct nutrition research as well as apply nutritional science organic chemistry knowledge and appropriate research methods to address public health problems. The program provide's an advanced curriculum in nutrition, • G.P.A. of 3.5 or higher preferred th professional skills, and competencies required to support careers in • GRE or equivalent (above the 40 percentile in each section is teaching and research. This program is uniquely situated in the School favorable) of Public Health at a health sciences university. The program engages in interdisciplinary research, encouraging collaboration across public Individuals who may benefit from the health disciplines and the basic sciences, promoting and building upon its core legacy of vegetarian and plant-based nutrition. Areas of curricular program strength and research emphasis include plant-based diets and the health Individuals seeking careers in: of the individual, populations and the planet, nutritional epidemiology, diet • Academia (teaching and research) and chronic disease-risk reduction, and community nutrition. • Researcher in private industry, governmental agencies, nonprofit Students enrolled in this program are able to concurrently complete organizations, or research institutes coursework and practice experience necessary to sit for the registered • Public health nutritionist dietitian nutritionist (RDN) exam if not already an RDN.
    [Show full text]
  • The Practice of Epidemiology
    The Practice of Epidemiology A Meta-Regression Method for Studying Etiologic Heterogeneity across Disease Subtypes Classified by Multiple Biomarkers Molin Wang, Aya Kuchiba, Shuji Ogino Correspondence to Molin Wang, Departments of Biostatistics and Epidemiology, Harvard T.H. Chan School of Public Health, and Channing Division of Network Medicine, Brigham and Women’s Hospital, Harvard Medical School, 677 Huntington Ave., Boston, Massachusetts (email: [email protected]) Abbreviations: CIMP, CpG island methylator phenotype; HPFS, Health Professionals Follow-up Study; MPE, molecular pathological epidemiology; MSI, microsatellite instability; MSS, microsatellite stable; NHS, the Nurses’ Health Study; OR, odds ratio; RR, relative risk; RRR, ratio of relative risk. We use standardized official symbol BRAF, which is described at www.genenames.org. Word count main abstract: 200 Word count text: 3615 N.Figures: 0 N.Tables: 2 Appendices: 0 1 Abstract In interdisciplinary biomedical, epidemiological, and population research, it is increasingly necessary to consider pathogenesis and inherent heterogeneity of any given health condition and outcome. As the unique disease principle implies, no single biomarker can perfectly define disease subtypes. The complex nature of molecular pathology and biology necessitates biostatistical methodologies to simultaneously analyze multiple biomarkers and subtypes. To analyze and test for heterogeneity hypothesis across subtypes defined by multiple categorical and/or ordinal markers, the authors developed a meta-regression method that can utilize existing statistical software for mixed model analysis. This method can be used to assess whether the exposure- subtype associations are different across subtypes defined by one marker while controlling for other markers, and to evaluate whether the difference in exposure- subtype association across subtypes defined by one marker depends on any other markers.
    [Show full text]
  • Renal Physiology
    Renal Physiology Integrated Control of Na Transport along the Nephron Lawrence G. Palmer* and Ju¨rgen Schnermann† Abstract The kidney filters vast quantities of Na at the glomerulus but excretes a very small fraction of this Na in the final urine. Although almost every nephron segment participates in the reabsorption of Na in the normal kidney, the proximal segments (from the glomerulus to the macula densa) and the distal segments (past the macula densa) play different roles. The proximal tubule and the thick ascending limb of the loop of Henle interact with the filtration apparatus to deliver Na to the distal nephron at a rather constant rate. This involves regulation of both *Department of Physiology and filtration and reabsorption through the processes of glomerulotubular balance and tubuloglomerular feedback. Biophysics, Weill- The more distal segments, including the distal convoluted tubule (DCT), connecting tubule, and collecting Cornell Medical duct, regulate Na reabsorption to match the excretion with dietary intake. The relative amounts of Na reabsorbed College, New York, in the DCT, which mainly reabsorbs NaCl, and by more downstream segments that exchange Na for K are variable, New York; and †Kidney Disease allowing the simultaneous regulation of both Na and K excretion. Branch, National Clin J Am Soc Nephrol 10: 676–687, 2015. doi: 10.2215/CJN.12391213 Institute of Diabetes and Digestive and Kidney Diseases, National Institutes of Introduction The precise adaptation of urinary Na excretion to di- Health, Bethesda, Daily Na intake in the United States averages approx- etary Na intake results from regulated processing of an Maryland imately 180 mmol (4.2 g) for men and 150 mmol (3.5 g) ultrafiltrate of circulating plasma by the renal tubular for women (1).
    [Show full text]
  • Macronutrients and Human Health for the 21St Century
    nutrients Editorial Macronutrients and Human Health for the 21st Century Bernard J. Venn Department of Human Nutrition, University of Otago, Dunedin 9054, New Zealand; [email protected] Received: 30 July 2020; Accepted: 4 August 2020; Published: 7 August 2020 Abstract: Fat, protein and carbohydrate are essential macronutrients. Various organisations have made recommendations as to the energy contribution that each of these components makes to our overall diet. The extent of food refining and the ability of food systems to support future populations may also impact on how macronutrients contribute to our diet. In this Special Issue, we are calling for manuscripts from all disciplines to provide a broad-ranging discussion on macronutrients and health from personal, public and planetary perspectives. Keywords: macronutrient; fat; protein; carbohydrate; acceptable macronutrient distribution range; starch; sustainability The macronutrients, fat, protein and carbohydrate provide energy and essential components to sustain life. Fat is composed of glycerol and fatty acids; protein is an agglomeration of amino acids; and carbohydrate is simple sugars occurring either as monosaccharides or chains of connected monosaccharides (e.g., starch) whose bonds are either hydrolysed in the human small intestine to monosaccharides or are resistant to hydrolysis (dietary fibre). To maintain longevity and health, a combination of these macronutrients is required in our diet. It is elusive as to whether there is a combination of macronutrients that provides optimal health. When expressed as a percentage of energy to the diet, human populations have historically survived on diets with greatly differing proportions of these macronutrients. For example, the animal-based diet of an Alaskan Inuit group was found to comprise 33% protein, 41% fat and 26% carbohydrate [1].
    [Show full text]
  • Encouraging Healthy Lifestyle Practices to Protect Health from Environmental Pollution
    Encouraging Healthy Lifestyle Practices to Protect Health from Environmental Pollution Dawn Brewer, PhD, RD, LD July 26, 2019 NIEHS Superfund Research Program (SRP) Purpose: The NIEHS SRP supports research that provides practical, scientific solutions to protect health, the environment and communities. Source: https://tools.niehs.nih.gov/srp/sites/www.cfm University of Kentucky Superfund Research Center (UK-SRC): Nutrition and Superfund Chemical Toxicity Polychlorinated biphenyls (PCBs) Cl Cl Cl Cl Cl Exposure Cardiovascular diseases Diabetes Obesity Cancer Oxidative Suppression of the immune system damage Dysfunction of reproductive and nervous systems Source: Sci Total Environ. 2009 Dec 1; 407(24): 6109-6119 Source: http://www.epa.gov/opptintr/pcb/ Kentucky Contains Hundreds of Hazardous Waste Sites and Contaminated Waterways • 13 National Priority List sites • 248 state superfund sites • 465 sites pending review • Fish consumption advisories for PCBs exist for Kentucky streams and the entire Ohio River that forms the northern border Source: https://www.kyforward.com/wp-content/uploads/2018/11/Kentucky- Waterways-map.jpg Kentucky Experiences Poor Health Outcomes United Health Indicator Kentucky States Ranking Diabetes (%) 12.9 10.5 44 Heart disease (%) 6.2 3.9 49 Cancer deaths (per 100,000 population) 234.9 189.8 50 High blood pressure (%) 39.4 32.2 46 Obesity (%) 34.3 31.3 43 Source: America's Health Rankings analysis of CDC WONDER Online Database, Underlying Cause of Death, Multiple Cause of Death files, United Health Foundation, AmericasHealthRankings.org, Accessed 2019. Kentuckians Face Increased Vulnerability to Environmental Pollution • A growing and convincing body of research (including results from UK-SRC) indicates that nutrition may function as a modulator of vulnerability to environmental insults with nutrition serving to both better or worsen the health impacts associated with exposure to environmental toxins.
    [Show full text]
  • Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, Non-Thesis Requiring) Document of December
    Master of Public Health/Master of Science in Nutrition Dual Degree Proposal (Plan B, non-thesis requiring) Document of December 8, 2014; Revised February 2, 2015 This is a dual degree program that is offered jointly by the Departments of Epidemiology and Biostatistics, and Nutrition. The core Master Degree courses include a mixture of those from nutrition, biochemistry and public health. 1. Background and Justification The World Health Organization, (WHO), identifies diet and nutrition as a lifestyle factor critical for maintenance of health and well-being, as well as a factor influencing risk of chronic disease. Cardiovascular disease, diabetes, cancer and obesity are examples of chronic diseases significantly related to diet and nutrition. Obesity is one of the most common conditions and is growing to epidemic proportions. The two most common associated co-morbidities of obesity, type 2 diabetes and hypertension, are highly prevalent health risks and are among the principal causes of death in the general population. Additionally, in third world countries, malnutrition is a very common cause of infection or death, especially in young children. Accordingly, knowledge of the basic elements of good nutrition and the biochemical pathways associated with the metabolism of protein, fat and carbohydrate offers important contributions to mitigate these health problems. The proposed dual degree program will provide the student with a core understanding of the mechanics of metabolism combined with advanced courses in public health and nutrition. This combined approach will yield a highly qualified and competitive public health practitioner trained to develop evidence based policy, programs, strategies and advocacy to address these health risks and problems.
    [Show full text]
  • The Science and Scope of Nutrition
    The Science and Scope 1 of Nutrition LEARNING OBJECTIVES Define the scope and science of nutrition ( Infographic 1.1 ) Explain the connection between nutrition and chronic disease ( Infographic 1.2 ) Define and identify the major macronutrients and micronutrients ( Infographic 1.3 and Infographic 1.4 ) Summarize the purpose of the Dietary Reference Intake (DRI) values ( Infographic 1.5 ) Distinguish between the different types of DRI values and what each represents ( Infographic 1.6 and Infographic 1.7 ) Understand/explain the basis of the scientific method and how it is CHAPTER used in nutrition research ( Infographic 1.8 ) Describe three types of experimental design and the primary advantages of each ( Infographic 1.9 ) Describe reliable sources of nutrition information ( Infographic 1.10 ) t was the final months of World War II, and the Dutch people were starving. As a last-ditch effort to hold on to the Netherlands, the Germans had blocked the transport of food SPL/Science Source SPL/Science Ifrom the Netherlands eastern rural areas to its west- Exploring the ern cities. As a result, people were eating only a few hundred calories per day, typically a couple of small Science of slices of bread and potatoes. Some people used paper to thicken soup. This period, now known as the Dutch Hunger Winter, lasted from October 1944 Nutrition until the Netherlands was liberated in May 1945. 1 Copyright © W. H. Freeman and Company. Distributed by W. H. Freeman and Company strictly for use with its products. Not for redistribution. 02_POP_14867_ch01_001_023.indd 1 10/30/18 10:27 AM 1 THE SCIENCE AND SCOPE OF NUTRITION Thirty years later, a husband and wife it appeared as if a woman’s diet during preg- team of scientists at Columbia University nancy could have a strong influence on the decided to investigate whether these extreme weight of her child.
    [Show full text]
  • Vitamin and Mineral Requirements in Human Nutrition
    P000i-00xx 3/12/05 8:54 PM Page i Vitamin and mineral requirements in human nutrition Second edition VITPR 3/12/05 16:50 Page ii WHO Library Cataloguing-in-Publication Data Joint FAO/WHO Expert Consultation on Human Vitamin and Mineral Requirements (1998 : Bangkok, Thailand). Vitamin and mineral requirements in human nutrition : report of a joint FAO/WHO expert consultation, Bangkok, Thailand, 21–30 September 1998. 1.Vitamins — standards 2.Micronutrients — standards 3.Trace elements — standards 4.Deficiency diseases — diet therapy 5.Nutritional requirements I.Title. ISBN 92 4 154612 3 (LC/NLM Classification: QU 145) © World Health Organization and Food and Agriculture Organization of the United Nations 2004 All rights reserved. Publications of the World Health Organization can be obtained from Market- ing and Dissemination, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; e-mail: [email protected]). Requests for permis- sion to reproduce or translate WHO publications — whether for sale or for noncommercial distri- bution — should be addressed to Publications, at the above address (fax: +41 22 791 4806; e-mail: [email protected]), or to Chief, Publishing and Multimedia Service, Information Division, Food and Agriculture Organization of the United Nations, 00100 Rome, Italy. The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization and the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.
    [Show full text]
  • The Nutrition Contribution of Dietary Supplements on Total Nutrient Intake in Children and Adolescents
    European Journal of Clinical Nutrition (2016) 70, 257–261 © 2016 Macmillan Publishers Limited All rights reserved 0954-3007/16 www.nature.com/ejcn ORIGINAL ARTICLE The nutrition contribution of dietary supplements on total nutrient intake in children and adolescents M Kang1, DW Kim2, H Lee3,YJLee3, HJ Jung1, H-Y Paik1,3 and YJ Song4 BACKGROUND/OBJECTIVES: The use of dietary supplements (DSs) by children and adolescents is increasing. The aim of this study was to identify the characteristics of DS users and examine the nutritional contributions of DSs to total nutrient intakes in children and adolescents, using data obtained from a national survey. SUBJECTS/METHODS: In total, 3134 subjects aged 9–18 years who participated in the 4th Korea National Health and Nutrition Examination Survey (2007–2009) were selected; the survey included 24-h recall questions on food intake and questions on DS use over the past year. Nutrient intakes from DSs were calculated using the aid of a label-based database on such supplements, and individual total nutrient intakes were derived by combining information on the foods and DSs consumed by each subject. RESULTS: There were 895 DS users (28.5%), 85.2% of whom (n = 577) had complete DS nutrient information and were therefore defined as identified-DS users. Identified-DS users were slightly younger and had a greater household income and better nutritional knowledge than did non-users. The most frequently consumed type of supplement was a ‘multivitamin and minerals’ complex. For total nutrient intake, identified-DS users had a significantly higher intake of most of the nutrients, except for macronutrient and sodium than non-users.
    [Show full text]
  • Table of Contents
    Table of Contents Human Nutrition and Dietetics.............................................................................. 1 Human Nutrition and Dietetics Nutrition is an exciting and expanding field. In fact, according to the US Bureau of Labor Statistics, this field is expected to grow at a faster rate compared to other careers. The study of Human Nutrition exemplifies the intricate relationships between diet, health, and disease. The Human Nutrition & Dietetics (HND) major is part of the School of Human Sciences and offers two specializations: Didactic Program in Dietetics (DPD); and Nutrition for Wellness (NW). Admission to the HND major follows general undergraduate admission requirements outlined in this catalog. Bachelor of Science (B.S.) in Human Nutrition and Dietetics Degree Requirements Degree Requirements Credit Hours University Core Curriculum Requirements 39 Requirements for Major in Human Nutrition and Dietetics 32 PSYC 102, MATH 108, UNIV 101I 1 7 PLB 115/ZOOL 115 (3) CHEM 140A, CHEM 140B 2 (3)+5 PHIL 104 (3) MICR 201 4 QUAN 402, MATH 282, ABE 318, or PSYC 211 3-4 PHSL 201 and PHSL 208 4 HND 100, HND 101, HND 320, HND 356, HND 425, HND (2)+16 475, HND 485 Additional Requirements for Didactic Program in Dietetics Specialization 49 AH 105 2 HND 321, HND 400, HND 410, HND 470, HND 472, HND 16 480 HTA 156, HTA 206, HTA 360, HTA 373 11 2021-2022 Academic Catalog 1 Degree Requirements Credit Hours MKTG 304 3 PSYC 323 3 Electives 11 Additional Requirements for Nutrition for Wellness Specialization 49 AH 105 2 KIN 201 3 HTA 206 (1) HED 311, HED 312 6 HND 321, HND 410, HND 445, HND 495 12 Approved Electives 25 Total 120 1 The numbers in parentheses are counted as part of the 39-hour University Core Curriculum.
    [Show full text]
  • Food and Nutrition Security and Environmental Pollution: Taboo and Stigma
    DOI: 10.1590/1413-81232017222.10582016 527 Segurança alimentar e nutricional e contaminação ambiental: ARTICLE ARTIGO tabu e estigma Food and nutrition security and environmental pollution: taboo and stigma Mércia Ferreira Barreto 1 Maria do Carmo Soares de Freitas 1 Abstract This qualitative approach study seeks to Resumo Este estudo de abordagem qualitati- understand the meanings of Food and Nutrition va busca compreender significados de Segurança Security (FNS) and environmental contamination Alimentar e Nutricional (SAN) e contaminação by shellfish gatherers in the municipality of Santo ambiental por marisqueiras do município de San- Amaro, Bahia. Solid and industrial waste (mainly to Amaro, Bahia. Resíduos sólidos e industriais lead) and biological waste are released in the Sub- (principalmente Chumbo), e biológicos são lança- aé river and in the mangrove, compromising food dos no rio Subaé e no manguezal, comprometendo resources, life and health of the population. Shell- fontes alimentares, a vida e a saúde da popula- fish gatherers selling their mangrove-derived prod- ção. As marisqueiras, ao tentarem comercializar ucts are stigmatized by people of this municipality, os produtos do mangue, são estigmatizadas pela as well as other cities in the Recôncavo Baiano, população deste e outros municípios do Recôncavo and, as a result, do not reveal the origin of shellfish baiano e, por isso, silenciam sobre a origem dos sold in the market. Silence and contamination de- mariscos que vendem na feira. Compreende-se o nial are understood as ways to ensure the FNS, the silêncio e a negação da contaminação como for- naturalization of social inequality and in favor of mas de garantir a SAN, a naturalização da desi- survival.
    [Show full text]