Carolyn D. Berdanier - Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism

Third Edition

Carolyn D. Berdanier

Professor Emerita

University of Georgia

Athens, Georgia

Lynnette A. Berdanier

Lecturer, Department of Biology

University of North Georgia Gainesville

Oakwood, GA

Third edition published 2021

by CRC Press

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2021 Taylor & Francis Group, LLC

Second edition published by CRC Press 2015

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Library of Congress Cataloging-in-Publication Data
Names: Berdanier, Carolyn D., author. | Berdanier, Lynne, author.
Title: Advanced nutrition : macronutrients, micronutrients, and
metabolism / Carolyn D. Berdanier, Lynne Berdanier.
Description: 3rd edition. | Boca Raton : CRC Press, 2021. |
Includes bibliographical references and index. |
Identifiers: LCCN 2020052945 | ISBN 9780367554583 (paperback) |
ISBN 9780367554606 (hardback) | ISBN 9781003093664 (ebook)
Subjects: MESH: Nutritional Physiological Phenomena |
Dietary Carbohydratesmetabolism | Dietary Fatsmetabolism |
Dietary Proteinsmetabolism | Micronutrientsmetabolism
Classification: LCC QP141 | NLM QU 145 | DDC 612.3dc23
LC record available at https://lccn.loc.gov/2020052945

ISBN: 978-0-367-55460-6 (hbk)

ISBN: 978-0-367-55458-3 (pbk)

ISBN: 978-1-003-09366-4 (ebk)

Typeset in Times
by Newgen Publishing UK

As in the original editions of this text, Advanced Nutrition has been written for the advanced student who has a background in biochemistry and physiology but may or may not have a background in nutrition and dietetics. The book is divided along classical lines reviewing classical definitions and the biochemistry of the macronutrients and the micronutrients. In addition, there are chapters on food intake regulation, exercise, nutrition and the cycle of life, and nutrition and gene expression. Woven throughout the text are topics of clinical interest such as obesity, diabetes, lipemia, renal disease, hypertension, and deficiency disorders. The third edition has been updated and revised for ease of understanding. At the end of the book is a chapter with case studies that will help the student relate the science of nutrition to real-life situations.

Web addresses for Food Composition and Dietary Reference Intakes (DRIs) have been included so that the reader can access the most current information on these topics. The recommendations for nutrient intakes are in a state of flux. As the information base expands with respect to nutrient use and need, the DRIs are changed to reflect this newer knowledge.

It is hoped that you, the reader, will find this book an essential addition to your library.

The authors would like to express their appreciation to all the readers of the earlier editions who were very kind to write to the authors with their comments. Appreciation is also extended to Reese Berdanier who put up with our many hours at the computer preparing this edition. His patience and support are much appreciated. The beautiful colored figures are the work of Katherine Berdanier and her effort is much admired. Lastly, this edition would not have been possible without the encouragement and support of Randy Brehm, our gracious editor at Taylor & Francis.

Carolyn D. Berdanier, PhD, is a Professor Emerita of Nutrition at the University of Georgia in Athens, GA. She earned her BS degree from the Pennsylvania State University, University Park, PA, and MS and PhD degrees from Rutgers University, Piscataway, NJ. After a postdoctoral fellowship year with Dr. Paul Griminger at Rutgers, she served as a research nutritionist at the USDA Human Nutrition Institute in Beltsville, MD. At the same time, she also served as an assistant professor of nutrition at the University of Maryland. Following these appointments, she moved to the University of Nebraska, College of Medicine, and then in 1977 moved to the University of Georgia where she served as the department head, Foods and Nutrition, for 11 years. She stepped down from this position to resume full-time research and teaching with a special interest in diabetes. Her research has been funded by a variety of funding agencies.

Dr. Berdanier has authored more than 120 research articles, contributed 40 chapters to multiauthored books, prepared 45 invited reviews for scientific journals, and has edited/coauthored or sole authored 19 books. She has served on the editorial boards of the FASEB Journal, the Journal of Nutrition, Biochemistry Archives, Nutrition Research, and the International Journal of Diabetes Research. She also serves as an ad hoc reviewer for articles in her specialty for a wide variety of scientific journals.

Lynnette A. Berdanier is a lecturer in the Department of Biology at the University of North Georgia, Gainesville campus, Gainesville, GA. She teaches biology as well as anatomy and physiology and medical microbiology. She earned her BS degree from the University of Nebraska, Kearney, NE, and her MS degree in physiology from the University of Georgia, Athens, GA. She served as a lecturer at Athens Technical College and at North Georgia College in Dahlonega prior to moving to her current position at the University of North Georgia in Gainesville, GA. She has authored several research articles and two books.

Nutrition science is an integrated science. It is a hybrid of biochemistry, physiology, genetics, epidemiology, social science, medicine, pharmacology, endocrinology, pathology, and more. The study of nutrition requires the use of these many disciplines to understand how food affects the function (or dysfunction) of the living body. For example, to recognize that excess body fatness is merely due to eating too much food or exercising too little is too simplistic an approach to this human health problem. No, it means that the scientist must understand the genetics of excess fat stores; the neuronal signals for eating and satiety; the environment where excess food is available to be eaten; the culture that encourages or discourages an eating pattern that leads to excess fat stores; the biochemistry of fat synthesis, deposition, fat mobilization, and fat oxidation; the hormonal signals that stimulate these biochemical reactions; and the failure to exercise and a whole raft of other processes that ultimately determine whether excess body fatness occurs. Understanding how the nutrients are used in the food consumed in this setting is the goal of the nutrition scientist.