Handbook of nutrition, health, and aging

목차 (Table of Contents)

• CONTENTS
• Foreword = ⅴ
• Preface = ⅶ
• PART Ⅰ : THE NUTRITION-HEALTH-AGING TRIAD = 1
• 1. State of the Art = 2
• Why Concern? = 3
• Ubiquitous Desire for Longevity = 3
• Nutrition's Role in the Prevention and Management of Disease and Disability = 5
• Interest in Delivery of Nutrition Services = 7
• What Has Evolved from this Concern and Interest? = 8
• Science = 8
• Nonscience = 8
• Health = 9
• What is the Best Advice at this Time? = 9
• Individualized Regimens = 9
• Education of All Age Cohorts = 10
• Prompt Treatment of Illness = 10
• 1980 Recommended Dietary Allowances ( RDA ) = 10
• More than Foods and Nutrients = 10
• Detection and Management of Disease = 11
• Ingestion and Retention of Fluid and Food = 11
• The Double Threat of Alcohol = 12
• Tobacco Proscribed = 12
• Supplements Only Under Supervision = 12
• Organization of this Book = 13
• Appendix = 14
• Bibliography = 14
• 2. What is Aging? = 15
• Meaning Protean = 15
• As Perceived by the Biological Scientist = 15
• How Old is Aged? = 16
• The Challenge Now : Live out the Human Life Span = 18
• The Means : Control Life Style and Nutritional Environment = 18
• Nutrition and Physiologic Aging = 19
• Aging Hypotheses = 20
• Loss of Homeostasis = 20
• The Hayflick Phenomenon = 20
• The Nucleic Acids = 21
• Immunology in Aging = 21
• Endocrinology and Aging = 22
• Theories of Cellular Aging = 22
• The Lessons of History = 24
• Noncellular Aging = 26
• Other Theories of Aging = 27
• Lifespan Immutable Within Species = 28
• 3. What is Nutrition? = 29
• Definition = 29
• Science = 29
• Food = 29
• Health = 30
• Relation = 31
• The Nutrients = 31
• Chemically Defined and Undefined = 31
• Essential and Nonessential = 31
• Standards for Nutrient Intake = 32
• Physical Work = 32
• Enteral and Parenteral Alimentation = 33
• Nonnutrient Requirements Essential for Proper Nutrition = 34
• The Nutrition Agglomerate = 34
• 4. What is Health? = 35
• An Object of Neglect by All Age Cohorts = 35
• Good Health : A Personal Responsibility = 36
• Change in Perceptions Required = 36
• Nutrition : The Predominant Health Factor Under the Control of Individuals = 37
• Nutrition's Promises to Be Realized Through Education = 37
• 5. How Do Nutrition, Health, and Aging Interact? = 39
• More Information Needed = 39
• Multifactorial Pathogeneses Demand More Fundamental Research = 39
• Better Applications of Existing Knowledge Indicated = 40
• PART Ⅱ : SPECIFIC NUTRIENTS AND THEIR RELATIONSHIP TO AGING = 41
• Prologue = 42
• 6. Protein = 44
• Minimum Protein Requirement for the Aged Still Controversial = 44
• Amino Acid Requirements = 44
• Rose's Studies with Rats = 45
• Studies in Young Humans = 45
• Amino Acids Essential for Man = 45
• Nonessential Amino Acids = 46
• Los Angeles and Tuskegee Studies in the Aged = 46
• Cambridge Studies of the Protein and Amino Acid Requirements of the Aged = 47
• Nitrogen Balance Studies = 47
• Plasma Amino Acids vi$ a uis Amino Acid Intake = 48
• Factorial Approach to Estimating Requirements = 49
• Role of Disease Among Older Persons = 49
• Whole Body Nitrogen Turnover Studies = 50
• $$N^2$$-methylhistidine Excretion Studies = 50
• Role of Anabolic Hormones = 51
• Responses of Older Persons to Abrupt Changes in Protein and Amino Acid Intake = 52
• Summary of Present Knowledge of Protein Nutrition and Aging = 52
• 7. Fat = 54
• Classification of Dietary Fat = 54
• Glycerol = 54
• The Glycerides = 54
• The Fatty Acids = 54
• Other Dietary Lipids = 55
• Roles of Dietary Fat = 57
• Calories = 57
• Specific Dynamic Action ( SDA ) = 57
• Taste = 58
• Vehicle for Fat-Soluble Vitamins = 58
• Essential Fatty Acids ( EFA ) = 58
• Role of Dietary Cholesterol = 59
• Role of Lecithin = 60
• Quantity of Fat in Human Diets = 60
• Historical Perspective = 60
• Geographic Perspective = 61
• Economic Perspective = 62
• Sociological Perspective = 63
• Ready Reserves of Dietary Human Fat = 67
• Health and Dietary Fat = 68
• Quantitative Aspects = 68
• Obesity = 68
• Emaciation and Cachexia = 72
• Cardiovascular Diseases = 74
• Diabetes Mellitus = 79
• Neoplastic Diseases = 82
• Renal Disease = 87
• Parenteral and Tube Feeding = 89
• Qualitative Aspects = 89
• Saturation and Chain Length of Fatty Acids = 89
• Influence of Dietary Cholesterol = 90
• Food Preparation Practices = 91
• Summary of Present Knowledge of Fat in Nutrition and Aging = 92
• 8. Carbohydrate = 94
• Classification of Dietary Carbohydrates = 94
• Monosaccharides = 94
• The Oligosaccharides = 94
• The Polysaccharides = 94
• Roles of Dietary Carbohydrate = 94
• Maintenance of Blood Glucose Concentration = 94
• Calorie Source = 96
• Vehicle for Sweetness = 97
• Components of Major Dietary Fibers = 97
• Quantity of Carbohydrate in the American Diet = 99
• Health and Dietary Carbohydrate = 99
• Carbohydrate Intolerance = 99
• Hypoglycemia = 99
• Obesity = 101
• Cachexia = 102
• Dental Caries = 102
• Cardiovascular Health = 103
• Renal Diseases = 105
• Role in Physical, Sensory and Intellectual Performance = 105
• Dangers of High-Carbohydrate, Low-Protein Dietary Regimens = 106
• Summary of the Role of Carbohydrate in Nutrition and Aging = 107
• 9. Minerals and Trace Elements = 110
• Classification of Dietary Minerals and Trace Elements = 110
• Minerals with Structural and Biochemical Functions = 110
• Minerals with Primarily Biochemical Functions = 110
• Trace Elements Essential to Life = 110
• Roles of Dietary Minerals and Trace Elements = 111
• Roles of Calcium, Phosphorus and Magnesium = 111
• Roles of Minerals with Primarily Biochemical Functions = 111
• Roles of Elements Found in Tissue Which Are Not Essential to Life = 112
• Roles of Trace Elements = 113
• Quantities of Minerals and Trace Elements in the Diet = 113
• Historical Perspective = 113
• Geographic Perspective = 120
• Economic Perspective = 121
• Minerals of Major Concern in Aging = 122
• Calcium = 122
• Phosphorus = 125
• Magnesium = 128
• Sodium = 128
• Potassium = 131
• Chloride = 132
• Iron = 133
• Chromium = 134
• Cobalt = 136
• Copper = 136
• Fluorine = 141
• Iodine = 141
• Selenium = 143
• Vanadium = 145
• Zinc = 148
• Epilogue on Minerals and Trace Elements and Aging = 150
• 10. Vitamins = 152
• Fat-Soluble Vitamins = 154
• Vitamin A = 156
• Vitamin D = 160
• Vitamin E = 163
• Vitamin K = 168
• Water-Soluble Vitamins = 172
• Vitamin C ( Ascorbic Acid ) = 175
• Folic Acid and Vitamin $$B_{12}$$ = 179
• 11. Water = 193
• 12. Calories = 195
• 13. Physical Work = 201
• PART Ⅲ : PRESENT FEDERALLY-SPONSORED SERVICE PROGRAMS = 205
• Prologue = 206
• 14. Federal Government Activities in Nutrition, Health and Aging = 207
• The Department of Health and Human Services ( DHHS ) = 207
• The Secretary = 207
• The Office of the Assistant Secretary for Health ( OASH ) and the Surgeon General ( SG ) = 207
• The Public Health Service ( PHS ) = 208
• The Office of Human Development Services ( OHDS ) = 210
• The Social Security Administration (SSA) = 211
• The Health Care Financing Administration ( HCFA ) = 212
• The Office of Education ( OE ) = 212
• The United States Department of Agriculture ( USDA ) = 212
• The Secretary = 213
• The Assistant Secretary for Food and Consumer Services ( ASFCS ) = 213
• The Food and Nutrition Service ( FNS ) = 213
• The Human Nutrition Information Service ( HNIS ) = 216
• The Office of the Consumer Advisor ( OCA ) = 217
• The Under Secretary for International Affairs and Commodity Programs ( USIACP ) = 217
• The Assistant Secretary for Marketing and Inspection Services ( ASMIS ) = 218
• The Director of Science and Education ( DSE ) = 218
• Other Federal Departments and Agencies = 221
• The Department of Defense ( DOD ) = 221
• The Department of Housing and Urban Development ( HUD ) = 221
• The Veterans Administration ( VA ) = 221
• The Department of Commerce ( DOC ) = 222
• Epilogue = 222
• PART Ⅳ : PUTTING IT ALL TOGETHER = 223
• Prologue = 224
• 15. The Administration on Aging = 225
• Appendix-Recommended Dietary Allowances ( RDAs ) = 235
• Bibliography = 237
• Index = 287