Introduction to Nutrition and Metabolism: 5th Edition (Paperback) book cover

Introduction to Nutrition and Metabolism

5th Edition

By David A. Bender

CRC Press

448 pages | 218 Color Illus.

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Description

Understanding the way in which nutrients are metabolised, and hence the principles of biochemistry, is essential for understanding the scientific basis of what we would call a healthy diet. Extensively revised and updated to reflect current knowledge of nutritional and dietary requirements, Introduction to Nutrition and Metabolism, Fifth Edition presents an accessible text on the basic principles of nutrition and metabolism and the biochemistry needed for comprehending the science of nutrition.

This full-color text explores the need for food and the uses to which that food is put in the body, as well as the interactions between health and diet. It describes the metabolic pathways and the biochemical basis of their nutritional and physiological importance. Topics covered include chemical reactions and catalysis by enzymes; the role of ATP; digestion and absorption of carbohydrates, fats, and proteins; issues associated with being overweight; problems of malnutrition; and vitamin and mineral requirements and functions.

This new edition contains significantly expanded information on a variety of subjects including appetite control, hormone action, and integration and control of metabolism. The fifth edition also includes a list of key points at the end of each chapter.

This text explains the conclusions of the experts who have deliberated on nutritional requirements, diet, and health, as well as the scientific basis for the conclusions they have reached. It also provides a foundation of scientific knowledge for the interpretation and evaluation of future advances in nutrition and health sciences. The accompanying CD-ROM contains new interactive tutorial exercises, PowerPoint presentations for each chapter, self-assessment quizzes, simulations of laboratory experiments, and a nutrient analysis program.

Table of Contents

Why Eat?

The need for water

The need for energy

Metabolic fuels

Hunger and appetite

Enzymes and Metabolic Pathways

Chemical reactions: breaking and making covalent bonds

Enzymes

Factors affecting enzyme activity

Coenzymes and prosthetic groups

The classification and naming of enzymes

Metabolic pathways

Enzymes in clinical chemistry and medicine

The Role of ATP in Metabolism

The adenine nucleotides

Functions of ATP

The phosphorylation of ADP to ATP

Digestion and Absorption

The gastrointestinal tract

Digestion and absorption of carbohydrates

Digestion and absorption of fats

Digestion and absorption of proteins

The absorption of vitamins and minerals

Energy Nutrition: the Metabolism of Carbohydrates and Fats

Estimation of energy expenditure

Energy balance and changes in body weight

Metabolic fuels in the fed and fasting states

Energy-yielding metabolism

The metabolism of fats

Tissue reserves of metabolic fuels

Gluconeogenesis—the synthesis of glucose from non-carbohydrate precursors

Diet and Health: Nutrition and Chronic Non-Communicable Diseases

Chronic non-communicable diseases (the ‘diseases of affluence’)

Types of evidence linking diet and chronic diseases

Guidelines for a prudent diet

Nutritional genomics: interactions between diet and genes

Free radicals, oxidative damage, and antioxidant nutrients

Homocysteine in cardiovascular disease

Other potentially protective compounds in foods

Overweight and Obesity

Desirable body weight

The problems of overweight and obesity

The causes and treatment of obesity

Protein-Energy Malnutrition: Problems of Undernutrition

Problems of deficiency

Protein-energy malnutrition

Marasmus

Cachexia

Kwashiorkor

Protein Nutrition and Metabolism

Nitrogen balance and protein requirements

Protein synthesis

The metabolism of amino acids

The Integration and Control of Metabolism

Patterns of metabolic regulation

Intracellular regulation of enzyme activity

Responses to fast-acting hormones by covalent modification of enzyme proteins

Slow-acting hormones: changes in enzyme synthesis

Hormonal control in the fed and fasting states

Selection of fuel for muscle activity

Diabetes mellitus—a failure of regulation of blood glucose concentration

Micronutrients: the Vitamins and Minerals

The determination of requirements and reference intakes

Vitamin A

Vitamin D

Vitamin E

Vitamin K

Vitamin B1 (thiamin)

Vitamin B2 (riboflavin)

Niacin

Vitamin B6

Vitamin B12

Folic acid

Biotin

Pantothenic acid

Vitamin C (ascorbic acid)

Minerals

Nutritional anaemias

About the Author

David A. Bender received his PhD from the University of London on the metabolism of aromatic amino acids. He retired from University College London (UCL) in 2011, with the title of emeritus professor, and continues to give a number of lectures on nutrition to medical and science students, both at UCL and at the University of Surrey. From 1994 until retirement, he was assistant faculty tutor to the medical students, and from 1998 he was subdean (education) and director of studies for the early years of the medical course at UCL. His research interests have been in the field of amino acid and vitamin nutritional biochemistry, and he was a member of the working group on vitamins that formed part of the expert committee that produced the 1991 report on Dietary Reference Values for Food Energy and Nutrients for the United Kingdom, the EU expert committee that produced the 1993 report on Nutrient and Energy Intakes for the European Community, and the Food Safety Authority of Ireland working party on Safe Micronutrient Levels.

Subject Categories

BISAC Subject Codes/Headings:
HEA048000
HEALTH & FITNESS / Diet & Nutrition / General
MED060000
MEDICAL / Nutrition
TEC012000
TECHNOLOGY & ENGINEERING / Food Science