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 WHITNEY
ROLFES
HAMMOND
PICHÉ

UNDERSTANDING NUTRITION
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ISBN-13: 978-0-17-653154-6
ISBN-10: 0-17-653154-8

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 Understanding Nutrition, Second Canadian Edition
by Ellie Whitney, Sharon Rady Rolfes, Gail Hammond,
and Leonard A. Piché
Vice President, Editorial
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Copyright © 2016, 2013 by Nelson
Education Ltd.
Adapted from Understanding
Nutrition, Thirteenth Edition, by Ellie
Whitney and Sharon Rady Rolfes,
published by Wadsworth, Cengage
Learning. Copyright © 2013 by
Wadsworth, Cengage Learning.
Printed and bound in the United
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Cataloguing in Publication Data
Whitney, Eleanor Noss, author
Understanding nutrition / Ellie
Whitney (Nutrition and Health
Associates), Sharon Rady Rolfes
(Nutrition and Health Associates),
Gail Hammond (University of
British Columbia), Leonard A.
Piche (Brescia University College
at Western University). — Second
Canadian edition.
Includes bibliographical references
and index.
ISBN 978-0-17-653154-6 (bound)
1. Nutrition--Textbooks.
I. Piché, Leonard A., author
II. Rolfes, Sharon Rady, author
III. Hammond, Gail, author
IV. Title.
QP141.W45 2015  613.2  
C2015-900196-X
ISBN-13: 978-0-17-653154-6
ISBN-10: 0-17-653154-8
 To the memory of my parents, Phyllis and Joseph, whose wisdom and
love guide me in all that I do. To all students who inspire excellence in
teaching and learning.
Gail Hammond

To my entire family, especially Ken, for letting me know in their own way
that they do appreciate how important it really is from a health standpoint
to “Let the science of nutrition influence the art of eating.”
Love, Len/Dad/Papa

Copyright 2016 Nelson Education Ltd. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content
may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
Copyright 2016 Nelson Education Ltd. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content
may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.

About the Authors
Gail Hammond earned her PhD in human nutrition
at the University of British Columbia where she is presently a
lecturer. Her passion and commitment to excellence in nutri-
tion education was stimulated by her early work as a commu-
nity nutritionist, which she carried forward into the academic
setting. She is a graduate of the UBC Faculty Certificate Pro-
gram in Scholarship of Teaching and Learning, and integrates
a scholarly approach to education at the core of her research
and teaching in nutrition. She has published articles in peer-
reviewed journals and is a reviewer for the Canadian Journal
of Dietetic Practice and Research, the Journal of Human Nutri-
tion and Dietetics, and Teaching & Learning Inquiry: The ISSOTL
Journal. Gail is a Registered Dietitian and a member of the
Dietitians of Canada and the College of Dietitians of British
Columbia.
Leonard A. Piché received his PhD in human
­ utrition from the University of Guelph in 1987 and has been
n on nutrition, health, and related topics, many of which
a Registered Dietitian since 1997. He is Professor Emeritus in
the Division of Foods & Nutritional Sciences, Brescia Univer-
sity College at Western University, and teaches basic and ad-
vanced ­undergraduate and graduate courses in nutrition. He
was also an Adjunct Professor in the school of Kinesiology,
University of Western Ontario. He is a member of seven pro-
fessional national organizations. He was a contributor for two
recent editions of Mosby’s Medical Dictionary, a consultant
for a ­Canadian edition of a high school food and nutrition
textbook, and coauthor of a Canadianized university-level
nutrition text. He has been involved in and coauthored peer-
reviewed a­ rticles on experiments in humans looking at the
relationship between diet and heart disease risk. He has pro-
vided feedback to Health Canada on more than 50 occasions
regarding food- and nutrition-­related issues. He was an ad-
visor on three of Dietitians of Canada’s online courses for
health professionals. He has supervised the nutrient analysis
of more than one dozen recipe books targeted at different seg-
ments of the general public. He has recently been involved,
as a team member, in studies looking at children’s beverage
NEL
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may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
vii
consumption and other factors that contribute to children’s
screen-related sedentary behaviours, which have resulted in
peer-reviewed publications, of which he is coauthor. He was
also a member (2006–2010) of the ­Expert Advisory Commit-
tee for Health Canada’s Natural Health Products Directorate.
His current areas of interest include supervising the genera-
tion of online galleries of “local foods,” “functional foods,”
and “caffeinated beverages,” sport supplement use by univer-
sity students, and caffeine intake of adolescents.
U.S. Authors
Ellie Whitney grew up in New York City and re-
ceived her BA and PhD degrees in English and Biology at
Radcliffe/Harvard University and Washington University,
respectively. She has taught at both Florida State University
and Florida A&M University, has written newspaper col-
umns on environmental matters for the Tallahassee Demo-
crat, and has authored almost a dozen college textbooks
have been revised multiple times over the years. In addition
to teaching and writing, she has spent the past three-plus
decades exploring outdoor Florida and studying its ecology.
Her latest book is Priceless Florida: The Natural Ecosystems
(Pineapple Press, 2004).
Sharon Rady Rolfes received her MS in nutrition and
food science from Florida State University. She is a found-
ing member of Nutrition and Health Associates, an informa-
tion resource centre that maintains a research ­database on
over 1000 nutrition-related topics. Her other publications
include the college textbooks Understanding Normal and
­Clinical ­Nutrition and Nutrition for Health and Health Care
and a m ­ ultimedia CD-ROM called Nutrition Interactive. In
­addition to writing, she occasionally teaches at Florida State
University and serves as a consultant for various educational
projects. Her volunteer work includes serving on the board of
Working Well, a community initiative dedicated to creating a
healthy workforce. She maintains her registration as a dieti-
tian and membership in the American Dietetic Association.
Copyright 2016 Nelson Education Ltd. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content
may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 ix

Brief Contents
Ch a p t e r 1 An Overview of Nutrition 2
Highlight 1 Nutrition Information and Misinformation—On the Net and in the News 29
Ch a p t e r 2 Planning a Healthy Diet 36
Highlight 2 Vegetarian Diets 60

Ch a p t e r 3 Digestion, Absorption, and Transport 66

Highlight 3 Common Digestive Problems 87
Ch a p t e r 4 The Carbohydrates: Sugars, Starches, and Fibres 96
Highlight 4 Carbs, kCalories, and Controversies 127
Ch a p t e r 5 The Lipids: Triglycerides, Phospholipids, and Sterols 134
Highlight 5 High-Fat Foods—Friend or Foe? 168
Ch a p t e r 6 Protein: Amino Acids 176
Highlight 6 Nutritional Genomics 205
Ch a p t e r 7 Metabolism: Transformations and Interactions 212
Highlight 7 Alcohol and Nutrition 238
Ch a p t e r 8 Energy Balance and Body Composition 248
Highlight 8 Eating Disorders 269
Ch a p t e r 9 Weight Management: Overweight, Obesity, and Underweight 278
Highlight 9 The Latest and Greatest Weight-Loss Diet—Again 310
Ch a p t e r 10 Nutrients for Energy Metabolism 316
Highlight 10 Vitamin and Mineral Supplements 354
Ch a p t e r 11 Water and the Electrolytes 362
Highlight 11 Fluid Balance 384
Ch a p t e r 12 The Antioxidant Nutrients 390
Highlight 12 Antioxidant Nutrients in Disease Prevention 412
Ch a p t e r 13 Nutrients for Bone Health 418
Highlight 13 Osteoporosis and Calcium 441
Ch a p t e r 14 Nutrients for Blood Health 450
Highlight 14 Phytochemicals and Functional Foods 472
Ch a p t e r 15 Fitness: Physical Activity, Nutrients, and Body Adaptations 480
Highlight 15 Supplements as Ergogenic Aids 509

Ch a p t e r 16 Life Cycle Nutrition: Pregnancy and Lactation 516

Highlight 16 Fetal Alcohol Syndrome 550

NEL
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x
Ch a p t e r 17 Life Cycle Nutrition: Infancy, Childhood, and Adolescence 554
Highlight 17 Childhood Obesity and the Early Development of Chronic Diseases 594
Ch a p t e r 18 Life Cycle Nutrition: Adulthood and the Later Years 600
Highlight 18 Nutrient–Drug Interactions 625
Ch a p t e r 19 Diet and Health 630
Highlight 19 Complementary and Alternative Medicine 663
Ch a p t e r 2 0 Consumer Concerns about Foods and Water 674
Highlight 20 Food Biotechnology 707
Ch a p t e r 21 Hunger and the Global Environment 714
Highlight 21 Environmentally Friendly Food Choices 730

App e n d i x A Cells, Hormones, and Nerves A-2

App e n d i x B Basic Chemistry Concepts B-1
App e n d i x C Biochemical Structures and Pathways C-1
App e n d i x D Measures of Protein Quality D
App e n d i x E Nutrition Assessment E
App e n d i x F Physical Activity and Energy Requirements F-1
App e n d i x G Beyond the Basics: Meal Planning for Healthy Eating,
Diabetes Prevention and Management G-1
App e n d i x H WHO: Nutrition Recommendations, United States Dietary Guidelines and Meal Planning H
App e n d i x I Nutrient Value of Some Common Foods (available online)

Glossary GL-1
Index IN-1
Aids to Calculation W
Weights and Measures X

IN S IDE COV ER S
Dietary Reference Intakes (DRI) A
Canadian Reference Standards for the Daily Values on Food Labels Y
Body Mass Index (BMI) Nomogram for most healthy adults Z
Body Mass Index-for-Age Percentiles: Boys and Girls, Age 2 to 19 Z

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may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
 xi

Contents 2.3 Food Labels 51

CHAPTER 1
An Overview of Nutrition 2
1.1 Food Choices 3
1.2 The Nutrients 6
Nutrients in Foods and in the Body 6
The Energy-Yielding Nutrients: Carbohydrate, Fat, and Protein 8
The Non-Energy-Yielding Nutrients: Vitamins, Minerals, and Water 11
1.3 The Science of Nutrition 12
Conducting Research 12
Analyzing Research Findings 16
Publishing Research 16
Qualitative Research 17
1.4 Dietary Reference Intakes
Establishing Nutrient Recommendations 18
Establishing Energy Recommendations 21
Using Nutrient Recommendations 21
Comparing Nutrient Recommendations 22
1.5 Nutrition Assessment 22
Nutrition Assessment of Individuals 23
Nutrition Assessment of Populations 25
1.6 Diet and Health 25
Chronic Diseases 26
Risk Factors for Chronic Diseases
Highlight 1 Nutrition Information and Misinformation—
On the Net and in the News 29
CHAPTER 2
Planning a Healthy Diet 36
2.1 Diet-Planning Principles 37
Basic Principles 37
2.2 Diet-Planning Guides 40
Eating Well with Canada’s Food Guide 40
USDA MyPlate and Food Patterns 45
Exchange Lists 46
Putting the Plan into Action 47
From Guidance to Groceries 48
Nutrition Facts Table 52
Ingredient List 54
Claims 56
Consumer Education 56
Highlight 2 Vegetarian Diets 60
CHAPTER 3
Digestion, Absorption, and Transport 66
3.1 Digestion 67
Anatomy of the Digestive Tract 68
The Muscular Action of Digestion 70
The Secretions of Digestion 71
The Final Stage 74
3.2 Absorption 76
Anatomy of the Absorptive System 76
A Closer Look at the Intestinal (Absorptive) Cells 78
18 3.3 The Circulatory Systems 78
The Vascular System 79
The Lymphatic System 81
3.4 The Health and Regulation of the GI Tract 81
Gastrointestinal Bacteria 81
Gastrointestinal Hormones and Nerve Pathways 82
The System at Its Best 84
Highlight 3 Common Digestive Problems 87
CHAPTER 4
26
The Carbohydrates: Sugars, Starches,
and Fibres 96
4.1 The Chemist’s View of Carbohydrates 97
Monosaccharides 98
Disaccharides 99
Polysaccharides 100
4.2 Digestion and Absorption of Carbohydrates 103
Carbohydrate Digestion 103
Carbohydrate Absorption 105
Lactose Intolerance 105
4.3 Glucose in the Body 107
A Preview of Carbohydrate Metabolism 107
The Constancy of Blood Glucose 108
4.4 Health Effects and Recommended Intakes of Sugars 112
Health Effects of Sugars 113
Recommended Intakes of Sugars 115
4.5 Alternative Sweeteners 116
Artificial Sweeteners 116
Stevia—An Herbal Product 116
Sugar Alcohols 116
4.6 Health Effects and Recommended Intakes of Starch and
Fibres 119
© Valentyn Volkov/Alamy

Health Effects of Starch and Fibres 119

Recommended Intakes of Starch and Fibres 121
From Guidance to Groceries 123
Highlight 4 Carbs, kCalories, and Controversies 127

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xii
CHAPTER 5
The Lipids: Triglycerides, Phospholipids,
and Sterols 134
5.1 The Chemist’s View of Fatty Acids and Triglycerides 135
Fatty Acids 136
Triglycerides 138
Degree of Unsaturation Revisited 138
5.2 The Chemist’s View of Phospholipids and Sterols 142

© Joff Lee/Getty Images

Phospholipids 142
Sterols 143
5.3 Digestion, Absorption, and Transport of Lipids 144
Lipid Digestion 144
Lipid Absorption 146
Lipid Transport 146 7.2 Breaking Down Nutrients for Energy 217
5.4 Lipids in the Body 150 Glucose 219
Roles of Triglycerides 150 Glycerol and Fatty Acids 223
Essential Fatty Acids 151 Amino Acids 224
A Preview of Lipid Metabolism 152 Breaking Down Nutrients for Energy—In Summary 226
5.5 Health Effects and Recommended Intakes The Final Steps of Catabolism 226
of Saturated Fats, Trans Fats, and Cholesterol 153 7.3 Energy Balance (Feasting & Fasting) 230
Health Effects of Lipids 153 Feasting—Excess Energy 231
5.6 Health Effects of and Recommended Intakes of The Transition from Feasting to Fasting 233
Monounsaturated Fats and Polyunsaturated Fats 155 Fasting—Inadequate Energy 234
Recommended Intakes of Monounsaturated and Polyunsaturated Low-Carbohydrate Diets 236
Fats 157 Highlight 7 Alcohol and Nutrition 238
From Guidance to Groceries 158
Highlight 5 High-Fat Foods—Friend or Foe? 168 CHAPTER 8
Energy Balance and Body Composition 248
CHAPTER 6
8.1 Energy Balance 249
Protein: Amino Acids 176
8.2 Energy In: The kCalories Foods Provide 250
6.1 The Chemist’s View of Proteins 177 Food Composition 250
Amino Acids 177 Food Intake 251
Proteins 179
8.3 Energy Out: The kCalories the Body Expends 254
6.2 Digestion and Absorption of Proteins 180 Components of Energy Expenditure 254
Protein Digestion 181 Estimating Energy Requirements 257
Protein Absorption 182
8.4 Body Weight and Body Composition 258
6.3 Proteins in the Body 182 Defining Healthy Body Weight 258
Protein Synthesis 182 Body Fat and Its Distribution 261
Roles of Proteins 185
8.5 Health Risks Associated with Body Weight and Body Fat 264
A Preview of Protein Metabolism 188
Health Risks of Underweight 265
6.4 Protein in Foods 191 Health Risks of Overweight 265
Protein Quality 191 Fit and Fat versus Sedentary and Slim 266
Protein Regulations for Food Labels 193
Highlight 8 Eating Disorders 269
6.5 Health Effects and Recommended Intakes of Protein and
Amino Acids 193
Protein-Energy Undernutrition (PEU) 193 CHAPTER 9
Health Effects of Protein 195 Weight Management: Overweight, Obesity,
Recommended Intakes of Protein and Amino Acids 197 and Underweight 278
Protein and Amino Acid Supplements 200
9.1 Overweight and Obesity 279
Highlight 6 Nutritional Genomics 205 Fat Cell Development 280
Fat Cell Metabolism 280
CHAPTER 7
Set-Point Theory 281
Metabolism: Transformations and 9.2 Causes of Overweight and Obesity 281
Interactions 212 Genetics and Epigenetics 282
7.1 Chemical Reactions in the Body 214 Environment 285

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9.3 Problems of Overweight and Obesity
Health Risks 286
Perceptions and Prejudices 287
Dangerous Interventions 288
9.4 Aggressive Treatments for Obesity
Drugs 289
Surgery 290
9.5 Weight-Loss Strategies
Set Reasonable Goals 291
Eating Plans 292
Physical Activity 296
Environmental Influences 299
Behaviour and Attitude 300
Weight Maintenance 302
Prevention 303
Public Health Programs 304
9.6 Underweight 304
Problems of Underweight 304
Weight-Gain Strategies 305
Highlight 9 The Latest and Greatest Weight-Loss
Diet—Again 310
CHAPTER 10
Nutrients for Energy Metabolism 316
10.1 The Vitamins and Minerals—An Overview
10.2 Nutrients for Energy Metabolism 322
10.3 Introducing the B Vitamins 324
10.4 The B Vitamins—As Individuals 324
Thiamin 324
Riboflavin 326
Niacin 328
Biotin 331
Pantothenic Acid 332
Vitamin B6 332
Folate 333
Vitamin B12 339
Vitamin-Like Compounds 342
10.5 The B Vitamins—In Concert
B Vitamin Roles 343
B Vitamin Deficiencies 345
B Vitamin Toxicities 346
B Vitamin Food Sources 346
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xiii
286 10.6 Minerals for Energy Metabolism 347
Sulphur 347
Iodine 347
Manganese 349
289 Chromium 350
Highlight 10 Vitamin and Mineral Supplements 354
291 CHAPTER 11
Water and the Electrolytes 362
11.1 Water and the Body Fluids 363
Water Balance and Recommended Intakes 364
Blood Volume and Blood Pressure 366
Fluid and Electrolyte Balance 368
Fluid and Electrolyte Imbalance 371
Acid–Base Balance 371
11.2 Sodium 373
Sodium Roles in the Body 373
Sodium Recommendations 374
Sodium and Hypertension 374
Sodium and Bone Loss (Osteoporosis) 374
Sodium in Foods 375
Sodium Deficiency 375
Sodium Toxicity and Excessive Intakes 376
11.3 Chloride 377
Chloride Roles in the Body 377
317
Chloride Recommendations and Intakes 377
Chloride Deficiency and Toxicity 377
11.4 Potassium 377
Potassium Roles in the Body 378
Potassium Recommendations and Intakes 378
Potassium and Hypertension 378
Potassium Deficiency 378
Potassium Toxicity 379
11.5 Phosphorus 379
Phosphorus Roles in the Body 379
Phosphorus Recommendations and Intakes 379
Phosphorus Deficiency and Toxicity 379
Highlight 11 Fluid Balance 384
343
CHAPTER 12
The Antioxidant Nutrients 390
12.1 The Antioxidant Nutrients—An Overview 391
12.2 Vitamin A and Beta-Carotene 392
Vitamin A Roles in the Body 393
Vitamin A Deficiency 395
Vitamin A Toxicity 396
Vitamin A Recommendations 397
Vitamin A in Foods 397
12.3 Vitamin E 400
Vitamin E Role as an Antioxidant 400
Vitamin E Deficiency 400
Vitamin E Toxicity 401
© nooook/Shutterstock
Vitamin E Recommendations 401
Vitamin E in Foods 401
12.4 Vitamin C 402
Vitamin C Roles in the body 402
Vitamin C Recommendations 403
xiv
CHAPTER 14
Nutrients for Blood Health 450
14.1 About Blood 451
14.2 Vitamin K 452
Vitamin K Role in Blood Health 452
Vitamin K Deficiency and Toxicity 452
Vitamin K Recommendations and Sources 452

© Nowitz/Corbis
14.3 Iron 453
Iron Roles in the Body 453
Iron Absorption and Metabolism 454
Iron Deficiency 455
Iron Toxicity 458
Vitamin C Deficiency 404 Iron Recommendations and Sources 459
Vitamin C Toxicity 404 Iron Contamination and Supplementation 461
Vitamin C Food Sources 405 14.4 Zinc 462
12.5 Selenium 407 Zinc Roles in the Body 462
Selenium Roles in the Body 407 Zinc Absorption and Metabolism 463
Selenium Deficiency 407 Zinc Deficiency 464
Selenium and Cancer 407 Zinc Toxicity 464
Selenium Recommendations and Sources 407 Zinc Recommendations and Sources 464
Selenium Toxicity 408 Zinc Supplementation 464
12.6 The Antioxidant Nutrients—In Summary 408 14.5 Copper 466
Highlight 12 Antioxidant Nutrients in Disease Prevention 412 Copper Roles in the Body 466
Copper Deficiency and Toxicity 466
CHAPTER 13 Copper Recommendations and Sources 466
Nutrients for Bone Health 418 14.6 What About Other Trace Minerals? 467
13.1 About Bones 419 14.7 Are All Trace Minerals Beneficial to Health? 467
14.8 Closing Thoughts on the Nutrients 468
13.2 Calcium 421
Calcium Roles in the Body 421 Highlight 14 Phytochemicals and Functional
Calcium Deficiency 423 Foods 472
Calcium Recommendations and Sources 423
13.3 Phosphorus 427 Chapter 15
Phosphorus Role in Bone Health 427 Fitness: Physical Activity, Nutrients, and Body
Phosphorus Deficiency and Toxicity 427 Adaptations 480
Phosphorus Recommendations and Sources 427 15.1 Fitness 481
13.4 Vitamin D 427 Benefits of Fitness 482
Vitamin D Roles in the Body 428 Developing Fitness 484
Vitamin D Deficiency 429 Cardiorespiratory Endurance 486
Vitamin D Toxicity 430 Resistance Training 488
Vitamin D Recommendations and Sources 430 15.2 Energy Systems and Fuels to Support Activity 488
13.5 Magnesium 433 The Energy Systems of Physical Activity—ATP and CP 489
Magnesium Roles in the Body 433 Glucose Use during Physical Activity 490
Magnesium Deficiency 433 Fat Use during Physical Activity 493
Magnesium and Hypertension 433 Protein Use during Physical Activity—and between Times 494
Magnesium Toxicity 434 15.3 Vitamins and Minerals to Support Activity 496
Magnesium Intakes and Sources 434 Supplements 497
13.6 Fluoride 435 Nutrients of Concern 497
Fluoride Roles in the Body 435 15.4 Fluids and Electrolytes to Support Activity 499
Fluoride Toxicity 435 Temperature Regulation 499
Fluoride Recommendations and Sources 435 Sports Drinks 501
13.7 Vitamin K 436 Enhanced Water 502
Vitamin K Role in Bone Health 436 Poor Beverage Choices: Caffeine and Alcohol 502
Vitamin K Deficiency and Toxicity 436 15.5 Diets for Physically Active People 503
Vitamin K Recommendations and Sources 436 Choosing a Diet to Support Fitness 503
13.8 Nutrients for Bone Health—In Summary 437 Meals before and after Competition 504
Highlight 13 Osteoporosis and Calcium 441 Highlight 15 Supplements as Ergogenic Aids 509

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 xv
CHAPTER 16 17.2 Nutrition during Childhood 566
Life Cycle Nutrition: Pregnancy and Lactation 516 Energy and Nutrient Needs 567
Hunger and Malnutrition in Children 569
16.1 Nutrition prior to Pregnancy 517 The Malnutrition-Lead Connection 570
16.2 Growth and Development during Pregnancy 518 Hyperactivity and “Hyper” Behaviour 572
Placental Development 518 Food Allergy and Intolerance 572
Fetal Growth and Developmet 518 Childhood Obesity 575
Critical Periods 520 Mealtimes at Home 580
16.3 Maternal Weight 523 Nutrition at School 583
Weight prior to Conception 523 17.3 Nutrition during Adolescence 583
Weight Gain during Pregnancy 524 Growth and Development 583
Exercise during Pregnancy 526 Energy and Nutrient Needs 584
16.4 Nutrition during Pregnancy 527 Food Choices and Health Habits 585
Energy and Nutrient Needs during Pregnancy 527 Highlight 17 Childhood Obesity and the Early
Vegetarian Diets during Pregnancy and Lactation 531 Development of Chronic Diseases 594
Common Nutrition-Related Concerns of Pregnancy 531
16.5 High-Risk Pregnancies 532 CHAPTER 18
The Infant’s Birthweight 532
Life Cycle Nutrition: Adulthood and the Later
Malnutrition and Pregnancy 533
Food Assistance Programs 534
Years 600
Maternal Health 534 18.1 Nutrition and Longevity 602
The Mother’s Age 535 Observation of Older Adults 603
Practices Incompatible with Pregnancy 536 Manipulation of Diet 604
16.6 Nutrition during Lactation 539 18.2 The Aging Process 606
Lactation: A Physiological Process 540 Physiological Changes 606
Breastfeeding: A Learned Behaviour 540 Other Changes 608
Maternal Energy and Nutrient Needs during Lactation 541 18.3 Energy and Nutrient Needs of Older Adults 609
Maternal Health 543 Water 610
Practices Incompatible with Lactation 544 Energy and Energy Nutrients 610
Highlight 16 Fetal Alcohol Syndrome 550 Vitamins and Minerals 612
Nutrient Supplements 613
CHAPTER 17 18.4 Nutrition-Related Concerns of Older Adults 614
Life Cycle Nutrition: Infancy, Childhood, Vision 614
Arthritis 614
and Adolescence 554
The Aging Brain 615
17.1 Nutrition during Infancy 555 Alcohol 616
Energy and Nutrient Needs 555 18.5 Food Choices and Eating Habits of Older Adults 617
Breast Milk 557 Nutrition Screening of Older Adults 618
Infant Formula 561 Meals for Singles 619
Special Needs of Preterm Infants 562
Introducing Cow’s Milk 563 Highlight 18 Nutrient–Drug Interactions 625
Introducing Solid Foods 563
Mealtimes with Toddlers 566 CHAPTER 19
Diet and Health 630
19.1 Nutrition and Infectious Diseases 631
The Immune System 632
Nutrition and Immunity 633
HIV and AIDS 633
Inflammation and Chronic Diseases 634
19.2 Nutrition and Chronic Diseases 634
19.3 Cardiovascular Disease 636
How Atherosclerosis Develops 636
© Walter Bibikow/Getty Images

Risk Factors for Coronary Heart Disease 638

Recommendations for Reducing Coronary Heart Disease Risk 640
19.4 Hypertension 644
How Hypertension Develops 644
Risk Factors for Hypertension 644
Treatment of Hypertension 644

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xvi
19.5 Diabetes Mellitus 646
How Diabetes Develops 647
Complications of Diabetes 648
Recommendations for Diabetes 649
19.6 Cancer 652
How Cancer Develops 652
Recommendations for Reducing Cancer Risks 654

© Liv friis-larsen/Shutterstock
19.7 Recommendations for Chronic Diseases 655
Highlight 19 Complementary and Alternative
Medicine 663

CHAPTER 20
Consumer Concerns about Foods and Water 674
20.1 Foodborne Illnesses 677
Appendix A
Foodborne Infections and Food Intoxications 677
Cells, Hormones, and Nerves A-2
Food Safety in the Marketplace 677
Food Safety in the Kitchen 680 Appendix B
Food Safety While Travelling 685 Basic Chemistry Concepts B-1
Advances in Food Safety 685
20.2 Nutritional Adequacy of Foods and Diets 686 Appendix C
Obtaining Nutrient Information 686 Biochemical Structures and Pathways C-1
Minimizing Nutrient Losses 686
Appendix D
20.3 Environmental Contaminants 687 Measures of Protein Quality D
Harmfulness of Environmental Contaminants 687
Guidelines for Consumers 689 Appendix E
20.4 Natural Toxicants in Foods 690 Nutrition Assessment E
20.5 Pesticides 690
Hazards and Regulation of Pesticides 690
Appendix F
Physical Activity and Energy Requirements F-1
Monitoring Pesticides 691
Consumer Concerns 692 Appendix G
20.6 Food Additives 694 Beyond the Basics: Meal Planning for Healthy Eating,
Regulations Governing Additives 694 Diabetes Prevention and Management G-1
Intentional Food Additives 696
Indirect Food Additives 699 Appendix H
20.7 Consumer Concerns about Water 701 WHO: Nutrition Recommendations,
Sources of Drinking Water 702 United States Dietary Guidelines and Meal Planning H
Water Systems and Regulations 702
Appendix I
Highlight 20 Food Biotechnology 707 Nutrient Value of Some Common Foods (available online)

Glossary GL-1
CHAPTER 21
Hunger and the Global Environment 714 Index IN-1
21.1 Hunger in Canada 716 Aids to Calculation W
Other Aspects of Hunger in Canada 716
Canadian Programs Promoting Food Security 717 Weights and Measures X
21.2 World Hunger 718
Food Shortages 718 INSIDE COVERS
21.3 Malnutrition 720 Dietary Reference Intakes (DRI) A
Diminishing Food Supply 721
Canadian Reference Standards for the Daily Values on Food
21.4 Poverty and Overpopulation 721 Labels Y
21.5 The Global Environment 723
Hunger and Environment Connections 723 Body Mass Index (BMI) Nomogram for most healthy adults Z
Sustainable Solutions 725 Body Mass Index-for-Age Percentiles: Boys and
Highlight 21 Environmentally Friendly Food Choices 730 Girls, Age 2 to 19 Z

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Preface
Nutrition is a science. The details of a nutrient’s chemistry or a
cell’s biology can be overwhelming and confusing to some, but it
needn’t be. When the science is explained step by step and the
facts are connected one by one, the details become clear and un-
derstandable. By telling stories about fat mice, u ­ sing analogies of
lamps, and applying guidance to groceries, we make the science of
nutrition meaningful and memorable. That has been our mission
since the first U.S. edition—to ­reveal the fascination of science and
share the excitement of nutrition with readers. We have learned
from the hundreds of professors and more than a million students
who have used this book through the years that readers want an
understanding of nutrition so that they can make healthy choices in
their daily lives. We hope that this book serves you well.
A Book Tour of This Edition
Understanding Nutrition presents the core information of an
­introductory nutrition course. The early chapters introduce the
nutrients and their work in the body, and the later chapters
apply that information to people’s lives—describing the role of
foods and nutrients in energy balance and weight control, in
physical activity, in the life cycle, in disease prevention, in food
safety, and in hunger.
The Chapters Each chapter begins with questions to
pique the reader’s interest in the material that follows, along with
a numbered list of objectives and the corresponding numbered
sections. In addition, each major section also has new pedagogi-
cal tools/features: a “LEARN IT” statement at the beginning and
a “REVIEW IT” paragraph that reviews key concepts covered
in the section. At the end of each chapter, readers will also find
a “STUDY IT” statement that reminds them to review the key
points of the chapter and to take the practice quiz, both of which
can be found in the chapter-specific “Study Card” at the back of
the book. Chapter 1 begins by exploring why we eat the foods
we do and continues with a brief overview of the nutrients, the
science of nutrition, recommended nutrient intakes, assessment,
and important relationships between diet and health. Chapter 2
describes the diet-planning principles and food guides used to
create diets that support good health and includes instructions
on how to read a food ­label. In ­Chapter 3, readers follow the jour-
ney of digestion and a­ bsorption as the body breaks down foods
into nutrients and moves them into and around the body. Chap-
ters 4 through 6 describe carbohydrates, fats, and proteins—
their chemistry, metabolism, roles in the body, and places in the
diet. Then ­Chapter 7 shows how the body derives energy from
these three nutrients and their metabolic fate. Chapters 8 and 9
continue the story with a look at energy balance, the factors as-
sociated with weight maintenance, overweight and underweight,
and the benefits and dangers of weight loss and weight gain.
Chapters 10 through 14 complete the introductory lessons by
­describing the vitamins, the minerals, and water—their roles in
the body, deficiency and toxicity symptoms, and sources.
NEL
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may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
xvii
The next seven chapters weave that basic information into
practical applications, showing how nutrition influences people’s
lives. Chapter 15 describes how physical activity and ­nutrition
work together to support fitness. Chapters 16, 17, and 18 ­present
the special nutrient needs of people through the life cycle—­
pregnancy and lactation; infancy, childhood, and adolescence;
and adulthood and the later years. ­Chapter 19 focuses on the di-
etary risk factors and recommendations a­ ssociated with common
chronic diseases, and Chapter 20 ­addresses consumer concerns
about the safety of the food and water supply. Chapter 21 closes
the book by ­examining hunger and the global environment.
The Highlights Every chapter is followed by a Highlight
that provides readers with an in-depth look at a current, and
often controversial, topic that relates to its companion chapter.
New to this edition are two highlights: one that ­examines the
scientific evidence behind some of the current controversies sur-
rounding carbohydrates and their role in weight gain and weight
loss; the other examines issues associated with fluid balance in
the body, including the risks of too little and too much water.
Animated Figures Numerous Figures throughout the
Text are also provided as Animated Figures in MindTap. These
animations, which include clear narrations of the details being
presented, are important pedagogical tools designed to help re-
inforce basic and advanced concepts about nutrient absorption
and metabolism. Instructors may choose to use them as part of
their lectures and students can view them as needed for further
understanding and study purposes.
Special Features The art and layout in this edition have
been carefully designed to be inviting while enhancing student
learning. In addition, special features help readers identify key
concepts and apply nutrition knowledge. For example, when a
new term is introduced, it is printed in bold type, and a definition
is provided. These definitions often include pronunciations
and derivations to facilitate understanding. The glossary at the
end of the text includes all defined terms.
definition (DEF-eh-NISH-en): the meaning of a word.
• de = from
• finis = boundary
*Note: The headings below appear as depicted in the chapters
to better help you familiarize yourself with the visual cues for
the special features in this book.
Nutrition in Your Life
Each chapter begins with a Nutrition in Your Life section.
These short paragraphs introduce the essence of the chapter
in a friendly and familiar scenario.
Nutrition Portfolio
At the end of the chapter, a Nutrition Portfolio section revis-
its that message and prompts readers to consider whether their
xviii
personal choices are meeting the dietary goals introduced in the
chapter. Instructions for using the Diet & Wellness Plus com-
puter program to complete this assignment are also included.
Also featured in this edition are the Dietary Guidance for
Canadians sections, which are introduced in Chapter 2 and
presented throughout the text whenever their subjects are
discussed. Look for the following design.
Dietary Guidance for Canadians
These guidelines provide science-based advice to promote health
and to reduce the risk of chronic disease through diet and physical
activity.
HOW
TO
Many of the chapters include “How To” sections that
guide readers through problem-solving tasks. For example, the
“How To” in Chapter 1 takes students through the steps of cal-
culating energy intake from the grams of carbohydrate, fat, and
protein in a food; another “How To” in Chapter 21 describes how
to make environmentally friendly food-related choices.
TRY IT “Try It” activities help readers practise the
“How To” lessons.
Nutrition on the Net
Each chapter and many highlights conclude with Nutrition
on the Net—a list of websites for further study of topics
covered in the accompanying text. These lists do not im-
ply an endorsement of the organizations or their programs.
We have tried to provide reputable sources but cannot be
responsible for the content of these sites. Read Highlight 1
to learn how to find reliable nutrition information on the
Internet.
Study Cards are ­located at the back of the text—one
for each chapter. Each study card presents a review list of
the chapter’s core concepts, and perhaps a table or figure to
remind readers of key points. The backside of the study card
provides essay and multiple-choice questions to help prepare
students for exams.
The Appendixes are valuable references for a number
of purposes. Appendix A summarizes background informa-
tion on the hormonal and nervous systems, complementing
Appendixes B and C on basic chemistry, the chemical struc-
tures of nutrients, and major metabolic pathways. Appendix
D describes measures of protein quality. Appendix E provides
detailed coverage of nutrition assessment, and ­ Appendix
F presents the estimated energy requirements for men and
women at various levels of physical activity. Appendix G pres-
ents the Canadian meal-planning system, Beyond the Basics:
Copyright 2016 Nelson Education Ltd. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content
may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
Meal Planning for Healthy Eating, Diabetes Prevention and
­Management. Appendix H presents recommendations from the
World Health Organization and food guidance for Americans,
including the USDA key recommendations from the Dietary
Guidelines for Americans, 2010; Food Patterns; and MyPlate
icon. Appendix I (available online) is Health Canada’s Nutrient
Value of Some Common Foods.
The Inside Covers put commonly used information
at your fingertips. The inside front covers (pp. A–C) present
the current nutrient recommendations from the latest Dietary
Reference Intake Reports; the left inside back cover (p. Y)
features the Canadian Daily Value Reference Standards used
to calculate the % Daily Values (%DV) that ­appear on food
labels and a glossary of nutrient measures; and the right in-
side back cover (p. Z) shows the suggested weight ranges for
various heights. The pages immediately following the index
(pp. W–X) assist readers with calculations and conversions
between Imperial and metric units of measurement.
Notable Changes in the
Second Canadian Edition
Because nutrition is an active science, staying current is
paramount. To that end, this edition builds on the science
of previous U.S. editions and the first Canadian edition with
the latest in nutrition research. Much has changed in the
world of nutrition and in our daily lives since the first U.S.
edition of Understanding Nutrition. The number of foods
has increased dramatically—even as we spend less time
than ever in the kitchen preparing meals. The connections
­between diet and disease have become more apparent—and
consumer interest in making smart health choices has fol-
lowed. More people are living longer and healthier lives.
The science of nutrition has grown rapidly, with new “facts”
emerging daily. In this second Canadian edition, as with all
previous Canadian and U.S. editions, every chapter has been re-
vised to enhance learning by presenting current information
accurately and attractively.
We have reviewed and updated content in all chapters and
highlights.
For individual chapters (in addition to the “new” peda-
gogical tools/features mentioned above), we have included the
following new features:
Chapter 1—An Overview of Nutrition
• Expanded Ethnic Heritage and Tradition influences on
food choices
• Expanded Qualitative Research in the science of nutrition
• Data from national nutrition surveys conducted in
Canada
• Ten leading causes of death in Canada
• Factors contributing to deaths in Canada
• Accredited baccalaureate dietetics programs across
Canada
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 xix
Chapter 2—Planning a Healthy Diet Chapter 8—Energy Balance and Body Composition
• Revised explanation of using % Daily Value • Reconfigured Body Weight, Body Composition and
• Eating Well with Canada’s Food Guide Health to provide a more clear understanding of the re-
lationships between these components
• My Food Guide
• Updated Distribution of Body Weights in Canadian Adults
• MyPlate (U.S. food guidance icon)
• Added illustration on how to measure waist
• Dietary guidance for Canadians
circumference
• Family members’ meal plans aligned with Eating Well
• Added Canadian discovery of pro-inflammatory effects
with Canada’s Food Guide
of adipokine, chemerin (secreted from sub-cutaneous
• Culturally sensitive ethnic food choices for the fat stores vs. abdominal fat stores), and role in metabolic
­Canadian context syndrome
• Canadian food labels • Updated statistics on eating disorders in Canada, and
• Regulated health claims allowed on food packages in included men in Highlight 8
Canada • Updated to current DSM-5 criteria used for diagnosing
Chapter 3—Digestion, Absorption, and Transport Eating Disorders
• Canadian prevalence of digestive problems • New table showing factors that increase or decrease
BMR
Chapter 4—The Carbohydrates: Sugars, Starches, and • Distribution of body weights in Canadian adults
Fibres
• Canadian websites for eating disorders
• Recent guidelines for “added sugars” with a statement
about Health Canada’s proposed labelling changes for Chapter 9—Weight Management: Overweight, Obesity,
carbohydrates and Underweight
• Updated information about alternative sweeteners ap- • Updated data on self-reported prevalence of obesity in
proved for use in Canada (e.g., Stevia and Saccharin) Canadian adults
• Added FTO gene as possible contributor to obesity
Chapter 5—The Lipids: Triglycerides, Phospholipids,
and Sterols • A dded Gastric Sleeve procedure under Bariatric
Surgeries
• Data from the 2012–2013 Canadian Community Health
Measures survey (CHMS)—for example, for blood • Added Gluten-free Diet to Table H9-2 – Popular Diets
cholesterol Compared
• Added more gender specific warning signs of CVD & • Eating Well with Canada’s Food Guide added to eating
Stroke plans
• Added a statement to watch for Health Canada’s pro- • Dietary guidance for Canadians
posed changes to the way fats are identified on Food • Canadian classifications for underweight, overweight,
Labels and obesity
• Added fish oil composition to Figure 5-6 that compares • Canadian prevalence for underweight, overweight, and
the fatty acid composition of dietary fats obesity (CCHS data)
• Provided further clarifications on the way molecules Chapters 10–14 present a functional approach to the
containing fat are described micronutrients.

Chapter 6—Protein: Amino Acids Chapter 10—Nutrients for Energy Metabolism

• Updated protein terminology to replace Protein Energy • Added current data on iodide status of Canadians
Malnutrition (PEM) with Protein-Energy Undernutri- • Added research showing vegans at increased risk for io-
tion (PEU) dide deficiency
• Added a video weblink on how astronauts exercise in • Updated figures of select nutrients used in energy me-
space e.g., the ‘Hadfield Shake’ tabolism showing the amounts found in foods sorted by
• Included info on personalized nutrigenomic testing food group and compared with the DRI
• Overview of the vitamins and minerals
Chapter 7—Metabolism: Transformations and
• Canadian regulations for vitamin and mineral
Interactions
supplements
• Numerous points to help clarify the descriptions of
various metabolic steps (e.g., added the importance Chapter 11—Water and the Electrolytes
of numerous vitamins and minerals for the step in • Updated figures showing the amounts of select elec-
metabolism from pyruvic acid to Acetyl CoA) trolyte nutrients found in commonly consumed foods
• Includes further clarification of alcohol metabolism sorted by food group and compared with the DRI

NEL
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may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
xx
• Canadian’s electrolyte intakes from food (CCHS data)
• Map of water hardness across Canada
• New Highlight: Fluid Balance
Chapter 12—The Antioxidant Nutrients
• Updated figures showing the amounts of select anti-
oxidant nutrients found in commonly consumed foods
sorted by food group and compared with the DRI
• Map of selenium distribution across Canadian prairie soils
Chapter 13—Nutrients for Bone Health
• Added role of calcium in inflammation
• Expanded acknowledged role of vitamin A in bone
health
• Added role of vitamin C in bone health
• Updated figures showing the amounts of select bone
health nutrients found in commonly consumed foods
sorted by food group and compared with the DRI
• New section: About Bones
• Map of fluoridated public water supplies across Canada
• Canadian’s intake of key bone health nutrients from
food (CCHS data)
Chapter 14—Nutrients for Blood Health
• Added mention of vitamin B-12 in blood health
• Expanded Vitamin K role in blood health
• Updated figures showing the amounts of select blood
health nutrients found in commonly consumed foods
sorted by food group and compared with the DRI
• New section: About Blood
Chapter 15—Fitness: Physical Activity, Nutrients, and
Body Adaptations
• Added carbohydrate loading
• 
Added consumption of low glycemic index foods and
athletic performance
• 
Reorganized Highlight 15 to follow outline in 2009 joint
position paper—Nutrition and Athletic Performance—
from Dietitians of Canada, American Dietetic Associa-
tion, and American College of Sports Medicine
• 
Added in “Exercise is Medicine” as a resource in Nutri-
tion on the Net
• 2011 Canadian Physical Activity Guidelines for adults
• Canadians, physical activity levels
• Discussion on nutrients of concern ­expanded to include
calcium and vitamin D
Chapter 16—Life Cycle Nutrition: Pregnancy and
Lactation
• Includes updated Recommendations and References
for a healthy diet and lifestyle behaviours for would-be
fathers
• Includes information and References regarding the ef-
fects of obesogens during critical periods of development
• Includes clarifications regarding weight gain guidelines
during pregnancy
Copyright 2016 Nelson Education Ltd. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content
may be suppressed from the eBook and/or eChapter(s). Nelson Education reserves the right to remove additional content at any time if subsequent rights restrictions require it.
• Includes information and references to ‘Physical Activ-
ity Readiness Medical Examination for Pregnancy’ form
(PARMed-X) for PREGNANCY
• Includes information and references regarding Health
Canada’s documents on Folate, Iron, and omega-3 fatty
acids during pregnancy
• Includes information and references regarding concerns
of Inuit and First Nations people about environmental
contamination of traditional aboriginal foods
• Includes information regarding mandatory disclosure of
caffeine in recently transitioned caffeinated-energy drinks
(from NHPs to Foods) that are now labelled as foods
• Includes information regarding marketing of breast-
milk substitutes
Chapter 17—Life Cycle Nutrition: Infancy, Childhood,
and Adolescence
• Includes recently released Physical Activity and Seden-
tary Behavior Guidelines for infants and pre-schoolers
• 
Includes references to the 2011 version of Canada’s
Food Guide
• Includes 2013 Health Canada Report on Lead
• Includes updated information on childhood obesity
• Includes updated information on Canada’s Food Strategy
• Includes Health Canada’s recent policy on caffeinated-
energy drinks
Chapter 18—Life Cycle Nutrition: Adulthood and the
Later Years
• Includes more information on genetics and aging
• Includes newer recommendations and references on
high quality protein intake and muscle synthesis during
the ageing process
• Added a new subheading on alcohol under ‘Nutrition-
Related Concerns for Older adults
Chapter 19—Diet and Health
• Includes an update to the leading causes of death in
Canada
• Includes updated Canadian Cardiology Guidelines for
Cardiovascular risk assessment, e.g., Canadian algo-
rithm for estimating 10-year risk for heart disease
• Added a statement in the Diabetes section about the
Can Diab Assoc ‘Beyond the Basics’ carbohydrate count-
ing chart (which now appears in Appendix G)
• Includes updated adult blood lipid reference values
• Includes updated sodium recommendations for those
diagnosed with hypertension
Chapter 20—Consumer Concerns about Food and Water
• Updated Canadian estimates of domestically acquired
foodborne illness
• Added some information regarding XL E. coli outbreak
in Alberta
• Added recent Health Canada statement regarding man-
datory labelling of Mechanically Tenderized Beef (MTB)
NEL
Another random document with
no related content on Scribd:
The Project Gutenberg eBook of A bord de la
Junon
 This ebook is for the use of anyone anywhere in the United
States and most other parts of the world at no cost and with
almost no restrictions whatsoever. You may copy it, give it away
or re-use it under the terms of the Project Gutenberg License
included with this ebook or online at www.gutenberg.org. If you
are not located in the United States, you will have to check the
laws of the country where you are located before using this
eBook.

Title: A bord de la Junon

Author: Gaston Lemay

Release date: November 5, 2023 [eBook #72035]

Language: French

Original publication: Paris: Charpentier, 1879

Credits: Laurent Vogel and the Online Distributed Proofreading

Team at https://www.pgdp.net (This book was
produced from images made available by the
HathiTrust Digital Library.)

*** START OF THE PROJECT GUTENBERG EBOOK A BORD DE

LA JUNON ***
 A BORD
DE
LA JUNON
GIBRALTAR. — MADÈRE.
LES ILES DU CAP-VERT. — RIO-DE-JANEIRO.
MONTEVIDEO. — BUENOS-AYRES.
LE DÉTROIT DE MAGELLAN.
LES CANAUX LATÉRAUX DES CÔTES DE PATAGONIE.
VALPARAISO ET SANTIAGO. — LE CALLAO ET LIMA.
L’ISTHME DE PANAMA. — NEW-YORK.

PAR

GASTON LEMAY

PARIS
G. CHARPENTIER, LIBRAIRE-ÉDITEUR
13, RUE DE GRENELLE-SAINT-GERMAIN, 13

1879
Tous droits réservés.
PARIS. — IMPRIMERIE Vve P. LAROUSSE ET Cie
19, RUE MONTPARNASSE, 19
 A mes compagnons de voyage

MM. ALLARD (Miguel).

AUDEOUD (Alfred).
BALLI (Émile).
BERTRAND (Alfred).
COURTIN (Jules).
CROZET DE LA FAY (Henri).
DEMACHY (Édouard).
LAGRANGE (Georges de).
LA ROULLIÈRE (René de).
LATOUR (Jules de).
LATOUR (René de).
REMBIELINSKI (Constantin).
RIPPERT (Charles).
SCHLESINGER (Georges).
SCHLUMBERGER (Jules).
SCHMALZER (Édouard).
SCHRYVER (Eugène de).
SLEUYTERMAN VAN LOO (Le docteur).
SOROKOMOWSKI (Paul).
TAVERNOST (Antoine de).

A l’État-major
et à l’Équipage de la JUNON

Gaston Lemay.
 A MONSIEUR GEORGES BIARD
LIEUTENANT DE VAISSEAU

Mon cher commandant,

Lorsque j’ai réuni mes correspondances au journal le Temps,

pour faire un récit plus complet de mes impressions et de mes
études, vous avez bien voulu me communiquer vos notes de
voyage ; j’y ai trouvé des éléments nouveaux et des renseignements
précieux.
J’en ai usé et abusé ; en sorte que, tout autant que moi, vous
pourriez mettre votre nom à la première page de ce livre. Vous ne le
voulez pas, c’est votre droit ; mais moi, je veux qu’on le sache, c’est
mon devoir.
Nos amis de la Junon retrouveront donc dans ces pages
quelques-unes de vos appréciations, la plupart de vos idées.
Si ce beau voyage, qui devait comprendre le tour de la terre, n’a
pu être effectué qu’en partie, ils savent que les circonstances ont été
plus fortes que votre volonté, et que votre chagrin a été aussi
profond que grande notre déception.
Ils se joindront à moi pour vous remercier de votre collaboration à
cet ouvrage modeste, mais sincère, qui aura au moins le mérite
d’attirer de nouveau l’attention sur une idée excellente et patriotique,
dont vous pouvez être fier d’avoir été le promoteur.
Je vous renouvelle, mon cher commandant, l’expression de mes
sentiments très affectueux, et je signe,

Votre dévoué collaborateur,

Gaston Lemay.
Paris, le 30 juin 1879.
 Notre voyage à bord de la Junon devait être un voyage autour du
monde. Après avoir parcouru et visité, ainsi que nous l’avons fait, les
côtes orientale et occidentale de l’Amérique du Sud, jusqu’à
Panama, notre caravane de touristes et d’étudiants se proposait de
faire une grande excursion dans les États-Unis. Revenue à San-
Francisco, elle se serait de nouveau embarquée sur la Junon qui lui
aurait fait traverser l’océan Pacifique, en touchant aux archipels, en
Australie et en Calédonie ; poursuivant sa route par le Japon, la
Chine, les îles de la Sonde, l’Hindoustan, son retour par le canal de
Suez aurait achevé un des voyages de circumnavigation les plus
complets et les plus intéressants qui aient encore été exécutés.
La mauvaise fortune, ou, pour mieux dire, les difficultés
opposées à cette expédition par les propriétaires du navire ont
obligé la Société des voyages d’études à arrêter le voyage à New-
York, au grand désespoir de chacun de nous, de notre commandant
et de tout le personnel de la Junon.
Avant d’entrer en matière, je dirai quelques mots de cette
Société, afin de faire bien comprendre quel but elle voulait atteindre
par la création de ces grandes promenades à travers le monde.
En 1876, M. le lieutenant de vaisseau Biard avait soumis à
plusieurs personnes très compétentes un projet de voyages
d’instruction autour du monde, devant être accomplis par un navire
spécial. Encouragé à donner une suite à cette idée, il ne tarda pas à
réunir un groupe de vingt fondateurs, parmi lesquels on remarquait
les noms de MM. Ferd. de Lesseps, Hipp. Passy, amiral de La
Roncière, marquis de Turenne, Lavalley, Ephrussi, Dupuy de Lôme,
E. Levasseur, Ed. André, Bischoffsheim, Wolowski, vicomte A. de
Chabannes, etc.
 L’intention de ces messieurs était de réunir les fonds suffisants
pour faire construire un navire à vapeur, rapide, emménagé tout
exprès, et dont M. Dupuy de Lôme, président du comité chargé de
continuer les études du projet, avait déjà fait les plans. Une société
anonyme, propriétaire de ce bâtiment, aurait été ainsi formée, et
l’expérience faite aujourd’hui montre bien que, si ce plan avait été
mis à exécution, il eût été couronné d’un entier succès.
Malheureusement, la situation politique de l’Europe à ce moment,
le commencement des hostilités en Orient détournèrent l’attention
d’un projet qui, à toute autre époque, eût trouvé bien vite les
éléments de sa réalisation. Le capital nécessaire ne put être formé
en temps utile.
On renonça, au moins pour la première expédition, à faire
construire un bâtiment, et on se décida à employer un paquebot que
la Société des voyages, constituée alors au capital de cent mille
francs seulement, devait affréter lorsqu’elle aurait réuni un nombre
de voyageurs suffisant pour que les dépenses de l’expédition
fussent couvertes par les recettes d’une façon certaine.
C’est dans ces conditions que le voyage de 1878 put être
entrepris. Sans les obstacles résultant d’une mauvaise volonté qu’on
n’a pu vaincre, j’ai la conviction qu’il eût été mené à bonne fin. Le
rapport adressé à leurs collègues par les anciens directeurs de la
Société, à la suite de la rupture du voyage, en fournit la preuve,
appuyée sur des documents officiels et des chiffres indiscutables.

Cette tentative, qui, malgré son échec, sera certainement

renouvelée, était conçue dans un esprit très libéral.
Elle tenait compte, en même temps, de l’utilité de fournir aux
jeunes voyageurs des éléments instructifs sérieux et de la nécessité
de ne pas les maintenir sous une réglementation trop sévère, qui eût
paru pénible au plus grand nombre d’entre eux. Elle convenait ainsi,
non seulement à des jeunes gens terminant leur éducation par une
année d’humanités pratiques, mais encore à des hommes faits, qui
trouvaient dans une organisation intelligente, dans un milieu
distingué, ce qu’ils eussent vainement cherché ailleurs.
Grâce à son haut patronage, à sa notoriété, à son caractère
spécial approuvé par une quantité de sociétés savantes françaises
et étrangères, notre expédition a rencontré dans chaque port des
facilités exceptionnelles ; ses membres ont pu se trouver dès le
premier jour en relation avec les personnages notables du pays,
puiser des renseignements aux meilleures sources, organiser
d’intéressantes excursions, en un mot tirer le plus de fruits possible
de leurs courses rapides dans ces contrées lointaines.
Nos ministres, nos consuls, nos compatriotes, heureux de
pouvoir être utiles à une œuvre française, qui faisait honneur à notre
pavillon, nous ont constamment témoigné une bonne grâce et une
obligeance parfaites, et, dans tous les pays que nous avons
parcourus, les autorités locales ont marqué leur sympathie pour
l’expédition de la manière la plus courtoise.
Je me fais un devoir, en terminant cette courte notice, de
remercier ces amis de toute nationalité, dont la bienveillance nous a
été si précieuse, et de leur répéter ici combien nous avons été
sensibles à l’accueil plein de cordialité qu’ils nous ont fait sur les
rives des deux Océans.

G. L.
 DE MARSEILLE A GIBRALTAR

Arrivée à bord. — Partirons-nous ? — Un voyageur in partibus. —

Appareillage. — Présentation au lecteur. — En mer. — La première messe à
bord. — Les colonnes d’Hercule.

En rade de Marseille, 1er août 1878.

Le jour même de son départ la Junon présentait le spectacle le

plus singulier. Dire qu’elle était encombrée, ce n’est rien dire ; il n’y a
pas de mot qui puisse exprimer un pareil enchevêtrement de choses
disparates ; des caisses de toutes formes et de toutes dimensions,
des sacs, des cartons, des provisions, des armes couvraient le pont,
malgré le va-et-vient continuel des garçons et des matelots
s’efforçant de mettre chaque chose à sa place, soit dans les cales,
soit dans les chambres. De chaque côté, deux grands chalands, que
des hommes de peine déchargeaient en toute hâte, et dont le
contenu venait obstruer les passages, s’accumuler au pied des mâts
et le long des claires-voies. C’étaient des pièces de machine, des
cordes, des fanaux, de la vaisselle… Enfin, le plus complet et le
moins artistique désordre qui se puisse voir.
Au milieu… que dis-je ? par-dessus tout cela, une foule
compacte et remuante d’amis, de curieux, de négociants, d’ouvriers
du port, de marins, etc…
Plus agités, ou tout au moins plus émus que cette foule, partagés
entre les soins de leurs bagages et le plaisir de distribuer
d’innombrables poignées de main, mes vingt compagnons de
voyage cherchaient à se reconnaître au sein de ce dédale.
Curieux comme un touriste doublé de reporter, je tenais à savoir
si véritablement la Junon allait appareiller, ce qui me semblait peu
vraisemblable, et pourquoi tant de hâte au dernier jour. Je
m’adressai au commandant :
— Monsieur, me répondit-il, nous quitterons le port vers dix
heures pour aller mouiller en rade, et nous prendrons la mer demain
matin.
C’était net. Cependant, je dois avouer qu’il fallait une certaine
confiance dans la parole de notre leader pour que mille objections
ne vinssent pas à l’esprit. J’allais risquer de nouvelles questions,
lorsque s’avança vers moi un grand jeune homme mince et blond,
vêtu d’une redingote d’uniforme correctement boutonnée, l’air de fort
bonne humeur et qui, tout en évoluant de droite et de gauche,
répondait à vingt personnes à la fois, sans perdre un instant cette
physionomie souriante qui m’avait plu tout d’abord :
— Vous cherchez votre chambre, sans doute ?…
— Oui, monsieur ; j’arrive à l’instant de Paris, et…
— Je suis le secrétaire de l’expédition. En l’absence de notre
commissaire, je me ferai un plaisir de vous la montrer.
— M. de Saint-Clair Stevenson ?
— Oui, monsieur. Voulez-vous descendre avec moi ?
— Mille remerciements.
J’allais donc être renseigné. Nous arrivâmes jusqu’à la cabine. Je
ne vous la décrirai pas. Toutes les cabines se ressemblent ; elles me
font l’effet d’un nécessaire de voyage incomplet, assez grand pour
tenir deux personnes ayant bon caractère, avec un trou rond nommé
hublot, en guise de fermoir. On y trouve, comme partout, la gaieté
qu’on y apporte. Les marins prétendent qu’on y peut vivre, lire et
travailler, mais les marins ne sont pas des gens comme les autres.
Quel sera mon compagnon ? C’est M. E. de S…, l’unique
représentant de la Belgique. Il arrive au même instant ; la poignée de
main est cordiale, et la fusion complète entre Bruges et Paris.
Nous ne jetons qu’un coup d’œil distrait sur notre nouveau logis,
que nous déclarons charmant, et je reprends mon interrogatoire :
— Nous ne partons pas aujourd’hui, n’est-ce pas ? ni demain…
Le jeune secrétaire me regarda d’un air profondément surpris :
— Et pourquoi ?… A moins que le commandant ne vous ait
dit ?…
— Il m’a dit que la Junon serait en rade ce soir, et en mer demain
matin. Mais il me semble que nous ne sommes pas prêts.
— Oui, il y a un peu d’encombrement. On arrangera cela après le
départ. Rassurez-vous, vous serez en mer demain à midi.
— Vous en êtes sûr ?
— Parfaitement sûr.
— Très bien. Mais, dites-moi, si ce n’est trop indiscret, pourquoi
ce matériel n’est-il pas embarqué depuis plusieurs jours ?
— Je vous expliquerai cela plus tard… Je n’ai pas une minute.
Excusez-moi si je vous quitte si brusquement… Ah ! à propos, nous
dînons à six heures. Vous avez encore une heure à vous.
— Nous dînons… où cela ? ici ?
— Sans doute.
— Mais les assiettes ne sont pas encore embarquées !
— Elles le seront. Mille excuses. A tout à l’heure.
A six heures… et quelques minutes, le dîner était servi. Nous
pûmes constater avec satisfaction que le cuisinier méritait notre
estime. C’est là un point fort important à bord d’un navire ; je me suis
laissé raconter maintes fois par des officiers de marine que
« mauvaise gamelle est mère de mauvaise humeur ». Voilà un écueil
qui me paraît évité, et si ce n’est le plus dangereux, c’était peut-être
celui qu’on avait le plus de chance de rencontrer.
J’eus, pendant le repas, l’explication de cet indescriptible
désordre qui me paraissait compromettre les bonnes conditions du
départ.
 Voici ce qui s’était passé :
Vous comprenez bien qu’on n’installe pas en vingt-quatre heures
un bateau qui va faire une campagne d’un an autour du monde ;
aussi, du jour où la Société des voyages fut d’accord avec les
armateurs pour l’affrétement, supposa-t-elle que ceux-ci allaient
pousser les travaux d’installation avec la plus grande rapidité. Ils
furent, au contraire, conduits si lentement, que, le 29 juillet (on aurait
dû être déjà parti), le bruit courait que la Junon serait prête
probablement vers le 10 août.
Bon nombre de mes compagnons, réunis à Marseille depuis une
huitaine, impatients de partir et fatigués d’attendre, parlaient de se
désister. L’expédition était compromise.
C’est alors que M. Biard, ayant reçu le commandement le 31,
avait annoncé le départ pour le lendemain 1er août, et mené
l’ouvrage de telle sorte qu’en douze heures de travail on avait
obtenu le résultat dont je viens de parler. Mais à sept heures du soir
les feux de la machine étaient allumés ; il n’y avait plus à douter, la
Junon allait partir.
Quelques mots sur notre nouveau logis. C’est un steamer à
hélice de construction anglaise, un peu lourd de formes, point jeune
mais solide, et capable assurément de remplir la rude mission qu’on
lui a imposée. Il mesure 76 mètres de long sur 9 de large et jauge
750 tonnes. Installé primitivement plutôt pour le transport des
marchandises que pour celui des voyageurs, le nombre de cabines
était insuffisant ; aussi a-t-il fallu en construire de nouvelles à notre
intention.
La Junon n’est pas un marcheur de premier ordre ; cependant
elle peut atteindre une vitesse de onze nœuds, et sa mâture est
assez forte pour pouvoir bien utiliser les vents favorables.
En somme, c’est un bon navire.
Après dîner, comme il nous restait quelques heures de liberté,
j’en profitai pour me mettre à la recherche d’un de nos compagnons
de route qui n’avait pas paru à bord. C’était M. de R…, un étranger,
mais grand ami de la France et grand voyageur, fort riche, d’âge
respectable et parfait gentleman. Je le trouvai à son hôtel,
tranquillement installé devant un excellent menu.
— Eh bien ! la Junon va appareiller. Vous ne venez pas ?…
— Ma foi ! non. Vous êtes venu pour moi, vous êtes bien
aimable… Asseyez-vous, je vous en prie. Un verre de
champagne ?…
— Vous renoncez au voyage ?
— Oh ! pas du tout ; mais j’ai réfléchi. Ce n’est pas la peine de
me mettre en route maintenant. Qu’allez-vous voir pour
commencer ? Gibraltar, Tanger, Madère. J’ai vu tout ça. Je vous
rejoindrai à Rio… ou à Buenos-Ayres.
— Mais, à ce compte-là, vous avez vu aussi, je crois, le Brésil et
la Plata ?
— Oui, c’est vrai. Moi, voyez-vous, dans ce voyage, il n’y a guère
que les îles Fiji qui m’intéressent véritablement. Vous n’y êtes pas
allé ?
Je regardai M. de R…; il était sérieux.
— Non ! je ne suis pas allé aux îles Fiji.
— Eh bien ! je tiens beaucoup à les voir. C’est un point fort
intéressant… Je vous prie de dire à M. Biard de ne pas m’attendre,
mais de garder cependant ma cabine. Du reste, je verrai sans doute
demain M. de Chabannes, le directeur de la Société, qui est ici, et je
lui ferai savoir où je compte rejoindre la Junon. Ce sera sans doute à
Buenos-Ayres.
. . . . . . . . . . . . . . . . . . . .
A onze heures du soir, la Junon largue ses amarres du vieux port
et se dégage doucement des navires environnants. Une foule
nombreuse, attirée par les feux multicolores d’une triple rangée de
lanternes vénitiennes dont nous avons joyeusement enguirlandé le
gaillard d’arrière, mous envoie de sympathiques adieux.
L’hélice commence ses évolutions, et dans la nuit sombre nous
franchissons la passe de la Canebière. Là quelques derniers « Bon
voyage ! » nous sont encore jetés par des amis inconnus, juchés sur
les rochers des forts Saint-Jean et Saint-Nicolas, et que nous
entrevoyons à peine à la lueur rougeâtre de falots vacillants.
« Merci ! Au revoir ! » Nous entrons dans la rade, et bientôt le fracas
de la chaîne entraînée par le poids de l’ancre nous annonce que la
Junon s’est arrêtée.
. . . . . . . . . . . . . . . . . . . .
Me voici dans cette cabine où j’ai été conduit il y a quelques
heures. Il faisait alors grand jour ; j’étais entouré de gens qui sont
maintenant paisiblement chez eux et qui demain, à pareille heure, y
seront encore ; je n’avais que quelques pas à faire pour fouler le sol
de mon cher pays ; je voyais des rues, des maisons, des passants ;
je vivais de la vie de tout le monde.
Comme tout cela est changé. La nuit est profonde, l’agitation a
cessé comme par enchantement. Pas de bruit. L’équipage fatigué se
repose, et le silence absolu n’est troublé que par le petit clapotement
de l’eau le long de la muraille du navire. Par mon hublot ouvert, je ne
vois que quelques lumières disséminées et de grandes ombres
derrière ces lumières. Demain, à pareille heure, je ne verrai même
pas cela. Décidément, le dernier lien est rompu…
Permettez-moi, lecteur, en attendant que le sommeil me gagne,
de me présenter à vous. Puisqu’il vous a plu d’ouvrir ce livre, sachez
quel compagnon vous emmène avec lui dans sa promenade à
travers le monde.
J’aimais les voyages avant d’avoir une idée bien nette de ce que
ce pouvait être. A huit ans, je lisais fièvreusement la France
maritime, d’Amédée Gréhan ; à dix ans, je m’évadais du collège,
résolu à m’embarquer comme mousse et à visiter… tous les pays ;
les gendarmes m’arrêtèrent à Saint-Cloud et ma famille déclara que
je « tournerais mal ».
J’espère ne pas avoir justifié ces sévères prévisions ; cependant
l’Europe, l’Asie et l’Afrique n’ont pas encore assouvi mon humeur
vagabonde.
 Il y a à peine trois ans, j’ai accompagné Largeau à Ghadamès ;
avec deux autres vaillants compagnons, Say et Faucheux, nous
avons exploré cette oasis du grand désert, riche entrepôt des
produits du Soudan, et nous en sommes revenus par hasard la vie
sauve, nous estimant heureux de rapporter quelques
renseignements utiles pour l’avenir de notre plus belle colonie.
Le sort nous a bien dispersés depuis. Largeau s’est brisé à la
peine et est rentré en France ; Say étudie toujours la question
commerciale aux confins du désert, et Faucheux, comme colon
explorateur, est aujourd’hui à Sumatra.
Puis de l’Atlas, je suis passé au delà des Balkans, en Serbie, où
j’ai assisté à tous les détails du prologue de la guerre aujourd’hui
terminée, présent à toutes les affaires, avec Leschanine à Zaïtchar,
avec Horvatowitch à Kniajéwatz, avec Tchernaïeff sous Aleksinatz.
Enfin ma dernière pérégrination s’est accomplie en Arménie, où
pendant de longs mois, sous Kars, j’ai suivi les mouvements de
l’armée turque d’Asie.
Quelle différence entre ces voyages et celui que je vais
entreprendre ! Il me semble que celui-ci est la récompense des
fatigues de mes excursions passées. Je n’ai plus cette fois qu’à me
laisser conduire ; point de soucis, pas de transbordements : je vais
voir le monde entier tout à mon aise.
Y a-t-il des dangers ? Je ne les prévois guère. Le bateau est
solide et bien commandé, l’équipage, m’a-t-on dit, est excellent, et
mes compagnons paraissent fort aimables. Cependant bien des
gens ont fait le tour du monde, chacun le peut faire aujourd’hui, les
pays que je vais visiter ont été cent fois décrits, et je me demande si
ces notes, forcément incomplètes, auront quelque intérêt pour
d’autres que pour moi. Vous seul, lecteur, pourrez le dire ; mais
puisque je me suis promis de vous raconter ce que j’aurai vu et
appris, laissez-moi vous faire cette humble et sincère profession de
foi :
Je n’ai point de prétention à la science, n’étant ni géographe, ni
botaniste, ni géologue, ni astronome, ni même astrologue, ni rien
enfin qui puisse me permettre de prétendre à un titre scientifique
quelconque. Je vous dirai mes impressions et mes opinions, je
n’augmenterai ni ne diminuerai rien des unes ni des autres ; je
n’aurai ni complaisances ni sévérités ; je me tromperai peut-être,
mais je vous promets de ne pas vous tromper.
Je sais que nous devons voir le monde assez vite, mais je sais
aussi que nous serons bien placés pour le voir, nous puiserons dans
l’expérience des plus expérimentés ; n’est-ce pas le meilleur moyen
pour savoir ce qui est et supposer ce qui sera ?
L’entendez-vous ainsi ? Oui. En ce cas, vous voilà, comme moi,
passager de la Junon. Votre place est marquée, votre bagage à
bord. A bientôt, et puisque vous êtes franchement décidé, n’oubliez
pas que nous partons demain à midi.

En mer, 2 août.

Le départ s’est fait simplement. Point d’émotions, point de

tapage. J’en excepte le treuil de l’avant (machine à virer les
chaînes), qui remplit son office un peu bruyamment. A midi,
l’équipage était aux postes d’appareillage. Quelques minutes après,
la Junon, rasant la fameuse île du château d’If, faisait route en filant
neuf nœuds et demi à dix nœuds, sur une mer presque calme et
sous un ciel presque bleu.
Nos regards sont restés longtemps fixés sur la ville, puis sur les
montagnes ; enfin, le mince ruban qui bordait l’horizon s’est effacé,
la terre a disparu.
Nous sommes maintenant entre le ciel et l’eau. France, au
revoir !
On a travaillé activement à réparer le désordre de la veille, et je
me suis aperçu que c’était chose plus facile que je ne le pensais tout
d’abord. Chacun de nous, dans sa cabine, procède à une première
installation. Hâtons-nous, car la mer peut devenir mauvaise, et sans
doute il nous faudra payer notre tribut à ce dieu prudent qui prévient
les navigateurs novices que tout n’est pas rose dans le métier de
marin.

3 août.

A la tombée de la nuit, un violent orage a passé sur nous. Les

éclairs se succédaient sans interruption. Les voiles goélettes
établies pour diminuer les mouvements de roulis ont dû être serrées,
non sans peine ; une pluie battante a contraint de fermer les
panneaux. Nos estomacs commencent à faiblir, des catastrophes
sont imminentes. Nous nous réfugions dans nos cabines en proie à
de vives émotions.
Tristes épreuves qui nous ont fait oublier en un moment et patrie
et famille ! Notre maître coq, un démissionnaire du Splendide hotel,
s’il vous plaît, est complètement navré, et nous le sommes encore
plus que lui. Que d’excellentes choses il nous avait servies et dont
nous n’avons pas pu profiter !
La dunette, où nous nous sommes réfugiés après le grain,
étendus sur de longs fauteuils en osier, inertes et comme anéantis,
ressemble à s’y méprendre à une ambulance, avec cette
complication que notre jeune docteur est également gisant. Quelle
meilleure excuse peut-il nous donner ! Impuissant à nous guérir, il
veut au moins partager nos maux. Quel mémorable exemple offert à
tous ses confrères !
Terre ! Ce sont les îles Baléares. Voici la grande île Majorque,
puis Iviça, là-bas, dans la brume, Minorque, Formentera et Cabrera
sont invisibles. Peu nous importe. Un peu moins de tangage et pas
du tout de Baléares ferait bien mieux notre affaire.

4 août.

La nuit s’est bien passée. La mer s’est radoucie, et nous voilà

redevenus parfaitement dispos. Nous n’avons pas, d’ailleurs, ralenti
notre marche. Vers deux heures du matin, on a reconnu la terre
d’Espagne et constaté, paraît-il, une fois de plus, l’existence d’un