Food and Nutrition Throughout Life

A comprehensive overview of food and nutrition in all stages of life

Sue Shepherd, Antonia Thodis, Catherine Itsiopoulos, Adrienne Forsyth, Regina Belski, Audrey Tierney, Sharon Croxford, Tania Thodis

• Publisher: Routledge
• Year: 2020
• eBook ISBN: 9781000257137
• Edition: 1
• Topic: Medicine
• Subtopic: Health Care Delivery

Nutritional requirements vary greatly according to age and lifestyle. This evidence-based, comprehensive text is a complete guide to eating habits across age and population groups. It provides the recommendations for intakes of nutrients and foods, and diet to achieve optimum health.Chapters systematically examine the nutritional issues for individuals from preconception, pregnancy and breastfeeding through to adulthood and old age. The text features an overview of dietary patterns by age group based on national scientific survey data together with the latest recommendations for optimum nutrition to maintain well-being and address specific health concerns. The final section examines nutrition issues for specific populations including indigenous groups, athletes and the disadvantaged. Throughout the text, key points are illustrated by case studies and the reader's knowledge is tested via quizzes and study questions.With chapters from leading nutrition researchers and educators in Australia, New Zealand and Asia, this is an excellent introduction to nutrition through the lifespan.'A comprehensive overview and detailed discussion of food and nutrition topics for all ages and stages of life.' - Robynne Snell, Curtin University

PART I

FOUNDATION KNOWLEDGE

1 Food and nutrition basics

2 Cultures, beliefs and food habits

1
Food and nutrition basics

Sue Shepherd

Food and nutrition are related to health. In its simplest sense food provides nutrients (bioactive components) that help determine an individual’s health status. For optimal health all nutrient requirements must be met, alongside taking adequate physical activity and experiencing emotional and social wellbeing.

This chapter provides an introduction to the basics when considering food and nutrition within the context of health. It can be read as a stand-alone chapter to develop a good background knowledge of food and nutrition before reading the remaining chapters; however, it can equally be used as a reference when looking into the different stages of the life cycle, the essential points of which are included in the following sections.

The chapter starts with a section on key nutrients in human nutrition, their role and food sources. Dietary Guidelines for Australia and New Zealand follow, with recommended daily servings of foods and standard food and drink serve sizes for each country. A section on anthropometry describes key measures used in assessing nutritional status. The concept of energy balance introduces energy requirements and Nutrient Reference Values for Australia and New Zealand, including reference body weight and heights and estimated energy, macronutrient, water, vitamin and mineral requirements by life stage and gender. Nutrient intakes and food sources for adults, and an introduction to the glycaemic index and load, label reading and food safety complete the chapter.

NUTRIENTS: THEIR ROLES AND FOOD SOURCES

Some nutrients provide energy; these include protein, fat, carbohydrate, alcohol and fibre. The energy they contribute in food is described in this chapter. Water is also a nutrient, but it does not provide any energy. Other nutrients include vitamins and minerals, many of which are described below. Vitamins are categorised according to their solubility: some are water soluble, and others are fat soluble. Minerals are categorised into two groups: major minerals, which are found in the body in amounts greater than or equal to 5 grams, and trace elements, which are found in the body in amounts less than 5 grams.

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  Water-soluble vitamins can dissolve in water; e.g., they can leach into water when a vegetable containing them is boiled. Water-soluble vitamins include vitamin B1 (thiamin), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), biotin, choline, folic acid, vitamin B12 (cyanocobalamin) and vitamin C. With the exception of vitamin B12, these are generally not stored in the body for long periods.
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  Fat-soluble vitamins can dissolve in fat a...

Table of contents

• Cover
• Half Title
• Title Page
• Copyright Page
• Contents
• List of figures, tables and case studies
• Contributors
• How to use this book
• Part I • Foundation Knowledge
• Part II • The Life Stages
• Part III • Regional Perspectives
• Part IV • Extension Knowledge
• Appendices
• Test your understanding answers
• Index