Contents
1. Food, Nutrition, and Health 1
What is Food? 2
What is Nutrition? 2
What are Nutrients? 3
Phytochemicals 5
Food Choices 5
Good Nutrition and Malnutrition 11
Strategies to Combat Malnutrition 17
Health 18
2. Carbohydrates 21
What are Carbohydrates? 21
Functions of Carbohydrates 21
Classification of Carbohydrates 22
Recommended Dietary Allowance for Carbohydrates 33
Food Sources of Carbohydrates 34
Consequences of Inadequate Carbohydrate Intake 34
Consequences of Excessive Intake of Carbohydrates 35
Glycemic Index 40
Sugar Substitutes/Sweeteners 43
Digestion and Absorption of Carbohydrates 43
3. Protein and Amino Acids 46
Proteins 46
Amino Acids: The Basic Building Blocks 52
Proteins in Food 53
Recommended Dietary Allowances for Protein 55
Food Sources of Protein 56
Deficiency of Protein: Its Causes and Consequences 57
Consequences of Excessive Intake of Protein 59
Protein Homeostasis 60
Nitrogen Balance 61
Evaluation of Protein Quality 61
Peptides 63
Roles of Individual Amino Acids or Functions of Amino
Acids 66
Digestion of Proteins 72
4. Fats, Oils, and Lipids 77
Introduction 77
Functions of Fats and Lipids 78
Classification of Fats, Oils, and Lipids 79
Lipids and Adipose Tissue 86
Derived Lipids 86
Fatty Acids 91
Essential Fatty Acids 98
Recommended Dietary Allowance of Fats and Oils 105
Food Sources of Fats and Oils 107
Consequences of Insufficient Intake of Fats and Oils 108
Consequences of Excessive Consumption of Fats and
Oils 108
Ways to Reduce Fat Intake 109
Adverse Effects of Using Rancid or Reheated Oils 109
Fat Replacers 110
Digestion and Absorption of Fat 113
Absorption 113
5. Energy Metabolism,
Energy Balance and Body Weight 116
What Is Energy? 116
Energy Metabolism 117
Energy Balance 120
Energy Expenditure 120
Energy Requirements 127
Energy Intake 129
Eating Disorders 133
Body Composition 134
Body Weight 141
Body Types 143
6. Vitamins 149
Classification of Vitamins 149
Functions of Vitamin A 152
Vitamin K 164
Water-Soluble Vitamins 166
Vitamin-Like Compounds 184
7. Minerals 192
Classification of Minerals 192
Trace Elements 208
8. Water, Electrolytes and Acid-Base
Balance 240
Components of Body Fluids 241
Water Balance 243
Water Imbalance 247
Water Intoxication 250
Electrolytes and Electrolyte Balance 250
Acid–Base Balance 258
Role of Lungs and Kidneys in Maintenance of Acid–Base
Balance 261
9. Recommended Dietary
Allowances and Dietary Guidelines 265
Recommended Dietary Allowances (Rda) 267
Dietary Guidelines 273
Food Guide for Indians 276
Food Groups 279
xvi Textbook of Human Nutrition
Use of Food Composition Tables 281
Meal Planning for Nutritionally Adequate Diets 282
Daily Meals 284
Percentage of Contribution of Different Nutrients 286
Daily Value (Dv) 287
Nutrient Density 288
10. Food Exchanges 293
Food Exchanges 293
Food Exchange Lists 294
11. Nutrition and Dietary Considerations
at Different Life Stages 304
Growth 305
Development 305
The First 1000 Days 306
Pregnancy and Fetal Development 307
Lactation 319
Breastfeeding 321
Childhood Years 323
Adults 340
Old age 342
12. Nutrition in Deficiency Disorders
and Some Diet-related Diseases 348
Protein–Energy Malnutrition (PEM) 349
Assessment of Nutritional Status 353
Moderate Acute Malnutrition (MAM) 353
Severe Acute Malnutrition (SAM) 353
Prevention and Control of Protein-Energy Malnutrition
(PEM) 354
Vitamin A Deficiency 355
Iodine Deficiency Disorders 358
Nutritional Anemia 361
Overweight and Obesity 367
Diabetes 373
Hypertension 380
Osteoporosis 382
13. Assessment of Nutritional Status 389
Nutritional Status 389
Anthropometric Measurements 394
Skinfold Measurement 398
Protein Status 402
Clinical Assessment 409
Dietary Assessment 411
Innovative Methodologies for Dietary Intake 413
Nutritional Assessment of Hospitalized Patients 415
Nutritional Assessment in Pediatric Population 417
Nutritional Screening and Assessment in Geriatric
Population 418
14. Ensuring Food and Nutritional
Security: New Technologies 420
Dimensions of Food Security 423
Nutrition Security 424
Technologies for Food and Nutrition Security 426
National Programs to Ensure Food and Nutrition
Security 440
15. New Horizons in Nutrition 447
Functional Foods 447
Nutraceuticals 448
Sports Nutrition 457
Ergogenic Aids 469
Nutrition at High Altitude 469
Nutrition in Space 471
Nanotechnology 474
Nutrigenomics and Nutrigenetics 476
16. Nutrition and Health Significance
of Food Ingredients 481
Cereals, Millets, and their Products 482
Lesser Known Cereals or Pseudocereals 487
Ready-to-Use Cereal Products 488
Pulses, Legumes, Beans, and Peas 489
Vegetables 492
Fruits 499
Milk and Milk Products 506
Eggs 509
Fish and Seafoods 509
Meat and Poultry 510
Sugars and Sweeteners 511
Fats and Oils 512
Spices, Herbs, and Condiments 516
17. Nutritional Implications of Food
Processing and Packaging 523
Browning 524
Nutrition Aspects of Different Methods of Food
Processing 529
Novel Food Processing Technologies 548
Packaging 549
Packaging Materials and their Impact on Nutrition and
Safety 550
Bio-based Packaging and Edible Films 551
Types of Food Packaging 551
Packaging for Different Types of Foods 552
Appendices 557
Appendix 1: Food Sources of Energy (100 g edible
portion) 557
Appendix 2: Dietary Fiber in Common Foods (100 g
edible portion) 560
Appendix 3: Energy Requirements of Indian Men and Women at
Different Ages and Body Weights 562
Appendix 4: Summary of Estimated Average Requirements (EAR)
for Indians–2020 563
Appendix 5: Glycemic Index and Glycemic Load of Some
Commonly Consumed Foods and Food
Preparations 564