368 Index
nitrogen
biochemical precursors 60–1
body requirements 60 , 64
protein synthesis 56–7
sources 56–7
nitrogen cycles 56 , 59, 59
nitrosamines 344
and vitamin C 185
nonglycemic carbohydrates 79–84
nonstarch polysaccharide (NSP) see dietary fi ber
noroviruses 327, 334, 334
novel foods see functional foods
nutrient recommendations see dietary reference standards
nutrients
dietary reference standards 122–31
food composition data 262, 276–92
labeling and profi ling 296–8
see also carbohydrates; lipids; minerals and trace elements;
proteins; vitamins
nutrition claims 297
nutrition labeling 296
nutrition studies 1–10
approaches 2
conceptual frameworks 2–3
development history 7–9
disease risk associations 294
global perspectives 5–7
and health 4
key study components 4–5
reference points 293–4
research areas and challenges 9–10
research methodology 305–23
experimental design and statistical analysis 305–
10
future studies 322–3
use of animal models 311–14
use in epidemiological studies 316–22
use in human studies 314–16
use of in vitro studies 310–11
scientifi c theory vs clinical practice 7
see also nutritional status assessments
nutrition-related diseases
in developed countries 351–3
in developing countries 353–5
nutritional status assessments
considerations 238–9
direct measures of intake 244–60
basic concepts and defi nitions 246–8
for longer periods 256–60
for specifi ed days 248–56
future study areas 274
indirect measures of intake 239–44
approaches 240
commodity-level food supply data 240–2
household surveys 243–4
product-level food supply data 242–3
method choice 265–71
repeatability and validity 266–71
safety assessments 273–4
nutritionists, roles 7
obesity 44–7
basic metabolic principles 44–5
defi nitions 45
in developed countries 351–3
in developing countries 354
etiology 46
health implications 103, 351–3
role of physical activity 46–7
observational studies 319–20
oils 90
oleate 104, 108, 113, 118
oligosaccharides 75 , 80, 82
omega fatty acids see polyunsaturated fatty acids (PUFAs)
ORAC database 291
oral contraceptives, and vitamin B6 166–7
ornithine 53–4
osteomalacia 144–5
oxidation processes, fatty acids 106–7
oysters, pathogens 333
PA H s 344
Paleolithic diets 114
palmitate 104, 108
pancreas, blood glucose regulation 77–8
pantothenic acid 178–80
non-nutritional uses 180
parasites 335–8
parathyroid hormone 144
partially hydrogenated fatty acids 92, 109, 113, 116
patulin 345
PCBs (polychlorinated biphenyls) 343
PDCAAS (protein digestability-corrected amino acid score)
69–70
pectin 116
pellagra 161–2
Pendred’s syndrome 225
periodic table 189
pernicious anemia 168, 169
peroxidation (auto-oxidation) 107–8
pesticide residues 342–3
pesticides 10
phenylalanine 51 , 52
phospholipids 90–1, 104
phosphorus 197–200
food sources 193 , 200
functions 198–9
defi ciency conditions 199
genetic diseases 199
homeostasis and absorption 197–8
interactions 200
nutritional status assessments 200
tissue distribution 197–8
toxicity 199
phylloquinone 149–50
phytate 346
phytestrogens 187
phytoceuticals 187
phytosterols 95
food sources 92
plant proteins 70–1
plant sterols 91, 116, 291
plant toxins 346
plasma lipids
overview 105, 118
see also cholesterol; triacylglycerols (TAGs)
polioviruses 334
pollutants see chemicals affecting foods
polyhalogenated hydrocarbons (PHHs) 343–4
polysaccharides 75 , 80