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Nutrition 01/02

by: Klimis-Zacas, Dorothea J.

Nutrition 01/02

by: Klimis-Zacas, Dorothea J.

ISBN 13:
9780072433050
ISBN 10:
0072433051
Edition: 1st
Format: Paperback
Copyright: 01/01/2001
Publisher: MCGRAW HILL PUBLISHING CO
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Summary

This reader of public press articles contains timely selections from such sources as Harvard Health Letter, Mayo Clinic Health Letter, Healthy Weight Journal; and The New England Journal of Medicine. The topics discussed include eating patterns of people today; the importance of nutrients and fiber; the affect of diet on health; weight management; food safety; and the world's food supply.

To the Reader

Topic Guide

(2)

Selected World Web Sites

(2)

UNIT 1 Trends Today and Tomorrow

Eight articles examine the eating patterns of people today. Some of the topics considered include nutrients in our diet, eating trends, portion size and servings, and eating lunch in restaurants.

Overview

(2)

The Changing American Diet

(3)

Bonnie Liebman

Bonnie Liebman discusses the positive and negative trends in the consumption of major food items for the U.S. population and encourages Americans to do better.

Healthy Lifestyles for Healthy Americans: Report on USDA's Year 2000 Behavioral Nutrition Roundtable

(5)

Eileen Kennedy

Susan E. Offutt

How can we convert increased nutrition information into changes in behavior? A panel of experts from different fields discusses the factors that determine our food choices and activity levels, and they identify priorities to improve consumer activity levels and eating behaviors.

Nutrient Requirements Get a Makeover: The Evolution of the Recommended Dietary Allowances

(3)

The Recommended Dietary Allowances (RDAs) were conceived in 1941 to establish nutrient amounts that would prevent deficiency diseases. Currently a more comprehensive view establishes average requirements, adequate intake, and tolerable upper intake levels.

Picture This! Communicating Nutrition Around the World

(3)

Countries throughout the world use different pictorial representations to communicate similar themes of dietary guidance. Even though there is diversity, the common message is balance, variety, and moderation in food choices.

Food Portions and Servings: How Do They Differ?

(4)

Consumers are confused about the meaning of the Food Guide Pyramid servings and food label servings. Additionally, they are not aware of how serving sizes differ from portion sizes. This article explains the differences and offers tips on educating the public.

A Reality Check for the Lunch-On-the-Run Crowd

(3)

Lunch at many quick eateries may dramatically increase your calorie and fat intake. Thankfully, healthful options exist. Nutrition information on more than 100 dishes offered in eight of the most popular eateries is presented.

The 100 Healthiest Foods

(6)

Janis Jibrin

Prominent researchers working in the area of how foods prevent illness describe the 100 healthiest foods, their fat/calorie content, and their benefits to your body

Supermarket Psych-Out

(5)

Great effort goes into influencing your buying decisions in the grocery store. Colors, shapes, and sizes of products, even the display signs, are carefully crafted to increase your purchases.

UNIT 2 Nutrients

Nine articles discuss the importance of nutrients and fiber in our diet. Topics include dietary standards, fats, carbohydrates, vitamins, supplements, and minerals.

Overview

(2)

Should You Be Eating More Fat and Fewer Carbohydrates?

(3)

Emerging information about heart disease indicates that more fat as opposed to carbohydrates may be advisable for those with syndrome X. A discussion of these findings and approaches to achieving heart health provides useful guidelines.

Fats: The Good, the Bad, the Trans

(2)

George Blackburn

Fats are required for good health, but the wrong kinds of fat can be harmful. In previous years we committed to margarine rather than butter to avoid saturated fat. Now we find that the trans fatty acids in margarine (and other processed foods) are just as harmful to health as saturated fat.

National Academy of Sciences Introduces New Calcium Recommendations

(5)

Luann Soliah

As expected, the National Academy of Sciences has released new and higher recommendations for calcium intake to promote bone health and guard against osteoporosis. A discussion of the new guidelines and information on calcium food sources and supplements is provided.

Vitamin Deficiencies in North America in the 20th Century

(5)

Kenneth J. Carpenter

Kenneth Carpenter reviews lessons to be learned by present-day consumers from three life-threatening dietary deficiency diseases in the twentieth century. The role of food processing as an unexpected source of vitamin deficiencies is described, along with the benefits it has provided.

Can Taking Vitamins Protect Your Brain?

(2)

A summary of evidence that vitamins may protect your brain cell membranes is presented in this report. Folic acid, B-6, B-12, vitamins C, E, and K, and their relation to brain health is discussed. There is still conflicting evidence on supplementing the diet with the above vitamins and consumption of food sources of food sources that contain these vitamins is encouraged.

When (and How) to Take Your Vitamin and Mineral Supplements

(3)

Consumers are confused about nutrient supplementation. A lot of myths about when, how, and in what form supplements should be taken are dispelled in this article.

The Best D-Fense

(2)

Research that links vitamin D with cancer protection is on the cutting edge, but vitamin D is critical for strong bones. Supplied both by food and by exposure of the skin to sunlight, it is still possible to get too little. This article provides guidelines.

Folate May Offer Protection

(1)

In this essay, the role of folate in offering protection from cancer is presented along with advice on dietary sources and amounts to take.

Nutrient-Drug Interactions and Food

(7)

J. Anderson

H. Hart

Consumers are usually unaware of drug interactions and their effect on food. In this article, drugs are classified in general categories, and the possible interactions with foods that may result in health problems are tabulated.

UNIT 3 Through the Life Span: Diet and Disease

Nine articles examine our health as it is affected by diet throughout our lives. Some topics include the links between diet and disease, cholesterol, food allergies, and nutrition for the elderly.

Overview

(2)

Solving the Diet-and-Disease Puzzle

(6)

Bonnie Liebman

How are you going to interpret the findings of the next nutrition study that is reported in the news? This article describes the advantages and limitations of diet and disease studies.

Food as Disease-Fighter

(3)

It is difficult to identify clear cause-and-effect relationships between diet and disease. Recent research links phytochemicals found in fruits and vegetables with lower risks of cancer, cardiovascular disease, and diabetes.

Guess Who's Coming to Dinner?

(3)

The incidence of true food allergies are quite rare. This essay addresses the common causes of food allergies vs. food sensitivities and provides tips for hosts who entertain guests who have food allergies.

Homocysteine: ``The New Cholesterol''?

(3)

In the continued search to understand the etiology of heart disease, homocysteine has emerged as a possible key player. The current questions are whether or not low levels of folic acid and B-6 might be causative, and if cardiac disease can be reduced by reducing homocysteine levels.

Soy: Cause for Joy? Jack Raso and Ruth Kava

(3)

Soybeans contain an unusually high concentration of isoflavones, plant estrogens considered protective against diseases such as coronary heart diseases, cancer, and osteoporosis. Soy products can be a good addition to the diet, but more research is needed to identify the risks of high intakes.

Questions and Answers About Cancer, Diet and Fats

(2)

It is difficult to identify clear cause-and-effect relationships between diet and cancer. So far the strongest recommendations for cancer prevention that can be supported indicate a well-balanced diet emphasizing fruits and vegetables, whole grains, and beans.

Micronutrient Shortfalls in Young Children's Diets: Common, and Owing to Inadequate Intakes Both at Home and at Child Care Centers

(3)

Susan B. Roberts

Melvin B. Heyman

Children's diets lack certain micronutrients that may impair development of many body systems. The authors argue the case for considering multimineral/multivitamin supplements as a realistic solution to the problem.

A Focus on Nutrition for the Elderly: It's time to take a Closer Look

(2)

Natural body changes, due to aging as well as to chronic diseases, can alter the nutrient needs of the elderly. A comparison of what older people actually eat to the Healthy Eating Index provides a picture of their overall diet quality.

Physical Activity and Nutrition: A Winning Combination for Health

(7)

According to this article, avoiding and delaying disease requires a healthy lifestyle that includes exercise as well as a good diet.

UNIT 4 Fat and Weight Control

Nine articles examine weight management. Topics include the relations between dieting and exercise, the effects of various diet plans, and the importance of portion control.

Overview

100

(2)

Halting the Obesity Epidemic: A Public Health Policy Approach

102

(9)

Marion Nestle

Michael F. Jacobson

A history of public health initiatives for preventing the rising incidence of obesity is outlined, and ways of eliminating barriers to obesity prevention are suggested.

NIH Guidelines: An Evaluation

111

(4)

Frances M. Berg

This article challenges the newest obesity guidelines established by the National Heart, Lung and Blood Institute (NHLBI). It points out fallacies related to health risks and reminds us that weight-loss methods are often ineffective and are themselves associated with health risks.

Why We Get Fat

115

(4)

Shawna Vogel

We can no longer equate weight gain with lack of willpower. Scientists have discovered at least 130 genes that cause obesity. Shawna Vogel discusses the genetic variability for weight gain and explores future possibilities of individualized treatment programs for the various types of obesity.

The Great Weight Debate

119

(3)

This article acknowledges the controversy about weight, emphasizes the health risks of obesity, and points out that the location of body fat is significant. Guidelines for determining one's need to lose weight are offered.

Simplifying the Advice for Slimming Down

122

(3)

Once one has decided to lose weight, choosing an appropriate weight loss plan can be very difficult. Guidelines for selecting a safe plan and making it successful are offered.

Weight Loss Diets and Books

125

(4)

J. Anderson

K. Wilken

The most effective way to lose and then maintain weight is to follow a balanced diet, limit your fat intake, and exercise regularly. The most popular weight loss and diet books are reviewed, comparing their strengths and weaknesses.

Americans Ignore Importance of Food Portion Size

129

(2)

One in four Americans is obese and 55 percent are overweight. Portion sizes over the last two decades have steadily increased. Americans are ignoring portion size and total calorie intake, and they are focusing on decreasing consumption of specific nutrients.

Dieting Disorder

131

(2)

David Rosen

The reason why 5 million Americans suffer from eating disorders is still unclear, but a recent study confirms that severe dieting is a stronger predictor. Recognizing this and other risk factors can be useful in early intervention.

The Effects of Starvation on Behavior: Implications for Dieting and Eating Disorders

133

(7)

David M. Garner

During starvation, the physical and psychological changes experienced are virtually identical to the behaviors of those with anorexia nervosa. This article addresses the misconceptions that willpower alone can control body weight and that emotional disturbance leads to binge eating.

UNIT 5 Food Safety

Eight articles discuss the safety of food. Topics include food-borne illness, pesticide residues, naturally occurring toxins, and avoiding cross-contamination in the home.

Overview

138

(2)

America's Dietary Guidelines on Food Safety: A Plus, or a Minus?

140

(4)

Kathleen Meister

Most causes of food-borne disease in the United States are a result of mishandling of food at home or in a food-service establishment and not from errors during commercial processing. In this article, the goverment's food safety guidelines for 2000 are described, thus motivating consumers to do their part in food safety.

Don't Mess With Food Safety Myths!

144

(3)

Alice Henneman

Many myths about food safety are dispelled by Alice Henneman. Tips are also offered for effective food safety habits at home.

Bacterial Food-Borne Illness

147

(4)

P. Kendall

The most common food-borne illnesses, their causes, symptoms, and preventive measures are addressed by P. Kendall. Guidelines for purchasing, storing, serving and handling leftovers are also offered.

About Food Safety and Spoilage

151

(2)

Carolee Bildsten

The most common questions on food safety and spoilage that consumers ask registered dietitians who staff the consumer nutrition hot line (operated by the American Dietetic Association) are presented in this article by Carolee Bildsten.

Avoiding Cross-Contamination in the Home

153

(3)

Cross-contamination of food is preventable and would significantly reduce the incidence of food-borne illness. Using proper methods for food preparation and storage is essential.

Campylobacter: Low-Profile Bug Is Food Poisoning Leader

156

(3)

Audrey Hingley

The number-one cause of food-borne illness in the United States, Campylobacter is a resident of gastrointestinal tracts and is often found in raw poultry. Concern about antibiotic resistance in humans raises issues regarding the use of antibiotics in animals.

E. Coli 0157:H7-How Dangerous Has it Become?

159

(2)

The extreme virulence of E. Coli 0157:H7 means that we must eliminate it from food. Although the original source appears to be cattle, this organism has shown up in fresh produce as well.

Is It Safe to Eat?

161

(5)

Steve Connor

Tim Radford

A debate from across the ocean about the safety of genetically modified crops takes place in this article between a centrist and a liberal. Pro and con arguments are set forth in this politically and economically heated controversy.

UNIT 6 Health Claims

Eight articles examine some of the health claims made by today's ``specialists.'' Topics include quacks, fad diets, and nutrition myths and misinformation.

Overview

164

(2)

Nutrition Quackery

166

(4)

J. Anderson

L. Patterson

B. Daly

Quacks abound, especially in the field of nutrition. How can consumers protect themselves? The authors describe populations that are likely targets and offer advice as to how individuals can protect themselves.

Yet Another Study-Should You Pay Attention?

170

(3)

A person reading reports of current health research will know that the evidence presented is often frightening and so contradictory that finding the truth is difficult. However, knowing what different types of studies are capable of proving is key.

The Mouse That Roared: Health Scares on the Internet

173

(3)

Like information elsewhere, some Internet sources are reliable, and some initiate and promote myths that aren't always obvious. Learning how to choose sites is the first step in protection.

Herbals for Health?

176

(4)

E. Serrano

J. Anderson

Myths and misconceptions about herbs are common. Many herbs have health benefits and others can do harm. The reasons why herbs are not regulated by the government are discussed in this essay.

Nutrition Supplements: Science vs Hype

180

(6)

Thomas D. Armsey Jr.

Gary A. Green

Athletes use nutrition supplements to improve performance. Many of these have been inadequately studied and may be potentially harmful. The scientific evidence and history of the use of ergogenic aids is outlined and health professionals are urged to educate patients about their effects and risks.

Soy: Health Claims for Soy Protein, Questions About Other Components

186

(7)

John Henkel

Even though soy protein has been shown to lower the risk of heart disease, new controversy is brewing about specific soy components such as isoflavones that are sold in the form of dietary supplements and which may increase the risk of breast cancer. This Food and Drug Administration report describes the benefits of soy, the types of soy protein available, and data on the consumption of soy protein in the United States.

Food for Thought About Dietary Supplements

193

(8)

Paul R. Thomas

Billions of dollars are spent yearly on dietary supplements. Paul Thomas, who used them extensively, has since decided that a good dose of skepticism about supplement use is healthy. He believes that there is no scientific support for routine supplement use.

Are Health Food Stores Better Bets Than Traditional Supermarkets?

201

(5)

To many consumers it is logical to assume that the most wholesome foods are the organic produce and food supplements available in health food stores. Check again--it may not be true, and the ``nutrition expert'' on board may not be very knowledgeable either.

UNIT 7 World Hunger and Malnutrition

Six articles discuss the world's food supply. Topics include global malnutrition, nutrition and infection, agriculture, and biotechnology and the world's food supply.

Overview

204

(2)

Hunger and Food Insecurity

206

(5)

Katherine L. Cason

Problems of poverty, hunger, and food insecurity have not been resolved in the United States. Victims from all ages and ethnic groups fail to grow, are anemic, or risk diseases. They become hostile and insecure. The purposes and resources of federal nutrition programs are identified, and recommendations are made.

Nutrition and Infection: Malnutrition and Mortality in Public Health

211

(4)

Gro Harlem Brundtland

A global view of the incidence of malnutrition and infection and their effect on the health and well-being of children is offered in this report. Dr. Gro Harlem Brundtland, Director General of the World Health Organization, focuses on several strategies for preventing, reducing, and eliminating malnutrition.

Linking Environment and Health: Malnutrition

215

(2)

Even though malnutrition has been steadily declining, certain regions of the world are hit hard. In this article, the causes of malnutrition and their effects on health are explained.

Agricultural Growth, Poverty Alleviation, and Environmental Sustainability: Having It All

217

(2)

Peter Hazell

Agricultural growth can help alleviate poverty and increase food security, while preserving natural resources. Peter Hazell outlines how agricultural development can be sustainable and the reasons why it is eminently important to do so.

Will Frankenfood Feed the World?

219

(1)

Bill Gates

Bill Gates argues that genetically modified foods will be able to feed people in developing countries if there is collaboration between government agencies among developed countries and private biotechnology firms. He also mentions the factors that prevent biotechnology from becoming a panacea for hunger.

Biotechnology and the World Food Supply

220

(2)

The reasons why biotechnology should not be relied on to feed the world are presented here. Emphasis is placed on application of traditional breeding technologies and sustainable intensification of agricultural production.

Glossary

222

(3)

Index

225

(3)

Test Your Knowledge Form

228

(1)

Article Rating Form

229

Amazon no longer offers textbook rentals. We do!

Nutrition 01/02

Nutrition 01/02

9780072433050

0072433051

Summary

Table of Contents

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