Nutrition Science and Applications

Nutrition: Science and Applications, 3^rd Canadian Edition, provides students with a strong foundational knowledge of human nutrition, covering all essential nutrients, their functions in the body, and their sources and dietary components. Presenting an innovative critical-thinking approach to the subject, this leading textbook goes beyond the basics to explore underlying nutrition processes while discussing the latest research, debates, and controversies related to nutrition and health. The text offers an accessible, visually-rich presentation of topics designed to be highly relevant and relatable to Canadian readers. 

The ideal text for college-level nutrition courses, this new edition features extensively revised and updated content throughout — aligning with the latest nutrition research, recommendations, guidelines, and Canadian government regulations. The authors real-world approach enables students to apply concepts of nutrition science in their own lives as consumers, and in their future careers as scientists and health professionals. Balanced coverage of fundamental nutrition topics integrates with comprehensive discussion of nutrient metabolism, health and disease relationships, dietary patterns, Canadian and global nutrition issues, and much more.

Preface viii

Acknowledgements ix

1 Nutrition: Food for Health 1

Case Study 1

1.1 Nutrition and the Canadian Diet 2

1.2 Food Provides Nutrients 6

1.3 Food Choices for a Healthy Diet 12

1.4 Understanding Science Helps Us Understand Nutrition 17

1.5 Nutrition Research 22

1.6 Sorting Out Nutrition Information 35

Case Study Outcome / Applications / Summary / References

2 Nutrition Guidelines: Applying the Science of Nutrition 43

2.1 Nutrition Recommendations for the Canadian Diet 44

2.2 Dietary Reference Intakes 46

2.3 Canada’s Food Guide 2019 53

2.4 Other Food Guides and Dietary Patterns 60

2.5 Food and Natural Health Product Labels 62

2.6 Assessing Nutritional Health 77

Case Study Outcome / Applications / Summary / References

3 Digestion, Absorption, and Metabolism 91

Case Study 91

3.1 Food Becomes Us 92

3.2 An Overview of the Digestive System 94

3.3 Digestion and Absorption 98

3.4 Digestion and Health 109

3.5 Transporting Nutrients to Body Cells 118

3.6 Metabolism of Nutrients: An Overview 123

3.7 Elimination of Metabolic Wastes 125

Case Study Outcome / Applications / Summary / References

4 Carbohydrates: Sugars, Starches, and Fibre 131

Case Study 131

4.1 Carbohydrates in the Canadian Diet 132

4.2 The Chemistry of Carbohydrates 137

4.3 Carbohydrates in the Digestive Tract 142

4.4 Carbohydrates in the Body 147

4.5 Blood-Glucose Regulation, Diabetes and Hypoglycemia 151

4.6 Carbohydrates and Health 162

4.7 Meeting Carbohydrate Recommendations 167

Case Study Outcome / Applications / Summary / References

Focus On 1 Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management 183

Case Study: Samantha and Robert 183

F1.1 Using Beyond the Basics 183

Case Study Outcome

5 Lipids 191

Case Study 191

5.1 Fat in the Canadian Diet 192

5.2 Types of Lipid Molecules 195

5.3 Lipids in the Digestive Tract 203

5.4 Lipid Transport in the Body 204

5.5 Lipid Functions in the Body 207

5.6 Lipids and Health 213

5.7 Meeting Recommendations for Fat Intake 224

Case Study Outcome / Applications / Summary / References

Focus On 2 Alcohol 238

F2.1 What’s in Alcoholic Beverages? 238

F2.2 Absorption, Transport, and Excretion of Alcohol 239

F2.3 Alcohol Metabolism 241

F2.4 Adverse Effects of Alcohol Consumption 242

F2.5 Benefits of Alcohol Consumption 246

F2.6 Balancing the Risks and Benefits of Alcohol 247

References

6 Proteins and Amino Acids 250

Case Study 250

6.1 Protein in the Canadian Diet 251

6.2 Protein Molecules 253

6.3 Protein in the Digestive Tract 257

6.4 Protein in the Body 259

6.5 Protein, Amino Acids, and Health 267

6.6 Meeting Protein Needs 273

6.7 Meeting Needs with a Vegetarian Diet 283

Case Study Outcome / Applications / Summary / References

7 Energy Balance and Weight Management 291

Case Study 291

7.1 The Obesity Epidemic 292

7.2 Exploring Energy Balance 294

7.3 Estimating Energy Needs 302

7.4 Body Weight and Health 306

7.5 Guidelines for a Healthy Body Weight 308

7.6 Regulation of Energy Balance 314

7.7 Why Are Canadians Getting Heavier?: Genes versus Lifestyle 320

7.8 Achieving and Maintaining a Healthy Body Weight 323

7.9 Diets, Diets, Everywhere 329

7.10 Weight-loss Drugs and Surgery 336

Case Study Outcome / Applications / Summary / References

Focus On 3 Obesity, Metabolism, and Disease Risk 347

Introduction 347

F3.1 Obesity and Type 2 Diabetes 347

F3.2 Obesity and Cardiovascular Disease 350

F3.3 Obesity and Cancer 352

F3.4 Obesity and Other Diseases 354

References

8 The Water-Soluble Vitamins 357

Case Study 358

8.1 What Are Vitamins? 358

8.2 Thiamin 366

8.3 Riboflavin 370

8.4 Niacin 373

8.5 Biotin 377

8.6 Pantothenic Acid 378

8.7 Vitamin B6 380

8.8 Folate or Folic Acid 385

8.9 Vitamin B12 394

8.10 Vitamin C 398

8.11 Choline 405

Case Study Outcome / Applications / Summary / References

9 The Fat-Soluble Vitamins 411

Case Study 411

9.1 Fat-Soluble Vitamins in the Canadian Diet 412

9.2 Vitamin A 412

9.3 Vitamin D 424

9.4 Vitamin E 431

9.5 Vitamin K 436

Case Study Outcome / Applications / Summary / References

Focus On 4 Phytochemicals 443

Introduction 443

F4.1 Phytochemicals in the Canadian Diet 444

F4.2 Choosing a Phytochemical-rich Diet 447

References

10 Water and the Electrolytes 450

Case Study 450

10.1 Water: The Internal Sea 451

10.2 Electrolytes: Salts of the Internal Sea 461

10.3 Hypertension 469

Case Study Outcome / Applications / Summary / References

11 Major Minerals and Bone Health 483

Case Study 483

11.1 What Are Minerals? 484

11.2 Calcium 488

11.3 Calcium and Bone Health 496

11.4 Phosphorus 506

11.5 Magnesium 509

11.6 Sulfur 512

Case Study Outcome / Applications / Summary / References

Focus On 5 Natural Health Products 516

Introduction 516

F5.1 What is a Natural Health Product? 517

F5.2 Macronutrient Supplements 519

F5.3 Substances Made in the Body 520

F5.4 Phytochemical Supplements 522

F5.5 Herbal Supplements 523

References

12 The Trace Elements 529

Case Study 530

12.1 Trace Elements in the Canadian Diet 530

12.2 Iron (Fe) 531

12.3 Zinc (Zn) 543

12.4 Copper (Cu) 548

12.5 Manganese (Mn) 551

12.6 Selenium (Se) 552

12.7 Iodine (I) 555

12.8 Chromium (Cr) 560

12.9 Fluoride (F) 562

12.10 Molybdenum (Mo) 565

12.11 Other Trace Elements 566

Case Study Outcome / Applications / Summary / References

Focus On 6 Integrating Nutrient Function in the Body 572

Introduction 572

F6.1 Nutrient Function at the Cellular Level 572

F6.2 Nutrient Function in Organ Systems 577

References

13 Nutrition and Physical Activity 582

Case Study 582

13.1 Exercise, Fitness, and Health 583

13.2 Exercise Recommendations 588

13.3 Fuelling Exercise 595

13.4 Energy and Nutrient Needs for Physical Activity 602

13.5 Fluid Needs for Physical Activity 607

13.6 Food and Drink to Maximize Performance 612

13.7 Ergogenic Aids: Do Supplements Enhance Athletic Performance? 616

Case Study Outcome / Applications / Summary / References

14 Nutrition During Pregnancy and Lactation 629

Case Study 629

14.1 The Physiology of Pregnancy 630

14.2 The Nutritional Needs of Pregnancy 639

14.3 Factors That Increase the Risks of Pregnancy 648

14.4 Lactation 656

14.5 The Nutritional Needs of Infancy 659

14.6 Feeding the Newborn 664

Case Study Outcome / Applications / Summary / References

15 Nutrition from Infancy to Adolescence 677

Case Study 677

15.1 Starting Right for a Healthy Life 678

15.2 Nourishing Infants, Toddlers, and Young Children 681

15.3 Nutrition and Health Concerns in Children 695

15.4 Adolescents 706

15.5 Special Concerns of Teenagers 711

Case Study Outcome / Applications / Summary / References

Focus On 7 Eating Disorders 720

Introduction 720

F7.1 What Are Eating Disorders? 721

F7.2 What Causes Eating Disorders? 723

F7.3 Anorexia Nervosa 726

F7.4 Bulimia Nervosa 728

F7.5 Binge-eating Disorder 731

F7.6 Eating Disorders in Special Groups 732

F7.7 Preventing and Getting Treatment for Eating Disorders 736

References

16 Nutrition and Aging: The Adult Years 741

Case Study 741

16.1 What is Aging? 742

16.2 What Causes Aging? 745

16.3 Nutritional Needs and Concerns of Older Adults 747

16.4 Factors That Increase the Risk of Malnutrition 752

16.5 Keeping Older Adults Healthy 761

Case Study Outcome / Applications / Summary / References

17 Food Safety 773

Case Study 773

17.1 How Can Food Make Us Sick? 774

17.2 Keeping Food Safe 776

17.3 Pathogens in Food 781

17.4 Chemical Contaminants in Food 793

17.5 Food Technology 799

Case Study Outcome / Applications / Summary / References

Focus On 8 Biotechnology 811

Introduction 811

F8.1 How Does Biotechnology Work? 812

F8.2 Applications of Modern Biotechnology 817

F8.3 Safety and Regulation of Genetically Modified Foods 821

References

18 World Hunger and Malnutrition 827

Case Study 827

18.1 The Two Faces of Malnutrition 828

18.2 The Cycle of Malnutrition 830

18.3 Causes of Undernutrition 833

18.4 Eliminating Malnutrition 840

18.5 Hunger at Home 848

Case Study Outcome / Applications / Summary / References

Appendix A Additional DRI Tables A-2

Appendix B Standards for Body Size A-4

Appendix C Normal Blood Values of Nutritional Relevance A-5

Appendix D Eating Well with Canada’s Food Guide rom 2007 to 2019 A-7

Appendix E Calculations and Conversions A-16

Appendix F World Health Organization Nutrition Recommendations A-17

Appendix G U.S. Nutrition Recommendations A-18

Appendix H Energy Expenditure for Various Activities A-20

Appendix I Chemistry, Metabolism, and Structures A-22

Appendix J Critical Thinking Answers A-44

Glossary / Index

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