. Preface
. Acknowledgments
. Authors
preface
As in the original editions of this text, Advanced Nutrition has been written for the advanced student who has a background in biochemistry and physiology but may or may not have a background in nutrition and dietetics. The book is divided along classical lines reviewing classical definitions and the biochemistry of the macronutrients and the micronutrients. In addition, there are chapters on food intake regulation, exercise, nutrition and the cycle of life, and nutrition and gene expression. Woven throughout the text are topics of clinical interest such as obesity, diabetes, lipemia, renal disease, hypertension, and deficiency disorders. The third edition has been updated and revised for ease of understanding. At the end of the book is a chapter with case studies that will help the student relate the science of nutrition to real-life situations. Web addresses for Food Composition and Dietary Reference Intakes (DRIs) have been included so that the reader can access the most current information on these topics. The recommendations for nutrient intakes are in a state of flux. As the information base expands with respect to nutrient use and need, the DRIs are changed to reflect this newer knowledge. It is hoped that you, the reader, will find this book an essential addition to your library.
Nutrition science is an integrated science. It is a hybrid of biochemistry, physiology, genetics, epidemiology, social science, medicine, pharmacology, endocrinology, pathology, and more. The study
of nutrition requires the use of these many disciplines to understand how food affects the function
(or dysfunction) of the living body. For example, to recognize that excess body fatness is merely due
to eating too much food or exercising too little is too simplistic an approach to this human health
problem. No, it means that the scientist must understand the genetics of excess fat stores; the neuronal signals for eating and satiety; the environment where excess food is available to be eaten; the
culture that encourages or discourages an eating pattern that leads to excess fat stores; the biochemistry of fat synthesis, deposition, fat mobilization, and fat oxidation; the hormonal signals that stimulate these biochemical reactions; and the failure to exercise and a whole raft of other processes that
ultimately determine whether excess body fatness occurs. Understanding how the nutrients are used
in the food consumed in this setting is the goal of the nutrition scientist.
The relationships between health, disease, and the foods we eat or do not eat have been studied
for centuries. For some of the nutrients, the understanding of how a particular disease was related
to the lack of a particular nutrient took centuries to develop. For example, goiter, now known to be
due to a deficiency in iodine intake, was first described by Chinese physicians about 2700 bce, long
before the thyroid gland itself was recognized and before the element, iodine, was found. A thousand
years later, Chinese physicians used burnt sea sponges and dried seaweed as a treatment. They did
not know why this worked but they were pleased with the results. Since prehistoric times the visible outgrowth of the thyroid gland in the neck was a curious anomaly, while its cause (inadequate
iodine intake) was not established until the early part of the 20th century. Many steps were taken in
the evolution of the concept that a lack of iodine was the cause. First, the mineral had to be isolated.
Then the thyroid gland had to be discovered. Then it had to be shown that this gland contained iodine.
Scientists had to show that if the gland was deprived of iodine, it expanded its size. Lastly, it had to be
shown that iodine had to be in the diet in sufficient amounts to prevent gland enlargement. All of the
latter steps had to use animal models for the human as the measurements needed to show the cause
of goiter and the effect of dietary iodine could not be done on human subjects.
Other nutrient–disease relationships also required much time to elucidate. The paths of these discoveries, however, followed a similar pattern. The disease had to be described, hypotheses as to its
cause had to be formulated and tested, the nutrient had to be isolated and described, its presence or
absence had to be studied, and lastly the mechanism of its action had to be documented. Sometimes,
the path of discovery was straightforward; at other times, the path was quite tortured with many false
leads investigated. Yet, time and again, corrections in these lines of thought occurred and the ultimate
discoveries were made.
The study of nutrition as a discipline was not defined until the early part of the 20th century. This was the “golden age” of nutrition discovery: the vitamins and their functions were discovered as were the essentiality of the minerals. The relationships of the nutrients with specific disease states were Introduction to Advanced Nutrition .
As in the original editions of this text, Advanced Nutrition has been written for the advanced student
who has a background in bi
hypertension, and deficiency disorders. The third edition has been updated and revised for ease of
so that the reader can access the most current information on these topics. The recommendations for
nutrient intakes are in a state of flux. As the base expands with respect to nutrient use and
need, the DRIs are changed to reflect this newer knowledge.
It is hoped that you, the reader, will find this book an essential addition to your library.
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CQs1000_MCQs_for_DAVIDSON.pdf
DSON.pdf1000_MCQs_for_DAVIDSON.pdf
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