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Dietary Reference Intakes (DRI)
The Dietar y Reference Intakes (DRI) include two sets of The DRI also include the Tolerable Upper Intake Level
nutrient intake goals for individuals—the Recommended (UL) that represents the estimated maximum daily amount
Dietary A llowance (RDA) and Adequate Intake (AI). The RDA of a nutrient that appears safe for most healthy people to con-
ref lects the average daily amount of a nutrient considered sume on a regular basis. Turn the page for a listing of the UL
adequate to meet the needs of most healthy people. If there for selected vitamins and minerals. Note that the absence of
is insufficient evidence to determine an RDA, an AI is set. a UL for a nutrient does not indicate that it is safe to consume
In a ddition, the Estimated Energy Requirement (EER) repre- in high doses, but only that research is too limited to set a UL.
sents the average dietary energy intake considered adequate Chapter 1 describes these DRI values in detail.
to maintain energy balance in healthy people.
Estimated Energy Requirements (EER), Recommended Dietary Allowances (RDA), and Adequate Intakes (AI) for Water,
Energy, and the Energy Nutrients
Linolenic Acidc
EERb (kcal/day)
Reference BMI
RDA (g/kg/day)
Height cm (in.)
Weight kg (lb)
Carbohydrate
Linoleic Acid
RDA (g/day) d
RDA (g/day)
Total Fiber
Reference
Reference
AI (g/day)
AI (g/day)
AI (g/day)
AI (g/day)
AI (L/day)
Total Fat
Protein
Protein
Water a
Energy
Age (yr)
Males
0–0.5 — 62 (24) 6 (13) 0.7e 570 60 — 31 4.4 0.5 9.1 1.52
0.5–1 — 71 (28) 9 (20) 0.8 f 743 95 — 30 4.6 0.5 11 1.20
1–3g — 86 (34) 12 (27) 1.3 1046 130 19 — 7 0.7 13 1.05
4–8 g 15.3 115 (45) 20 (44) 1.7 1742 130 25 — 10 0.9 19 0.95
9–13 17.2 144 (57) 36 (79) 2.4 2279 130 31 — 12 1.2 34 0.95
14–18 20.5 174 (68) 61 (134) 3.3 3152 130 38 — 16 1.6 52 0.85
19–30 22.5 177 (70) 70 (154) 3.7 3067h 130 38 — 17 1.6 56 0.80
31–50 22.5i 177 (70)i 70 (154)i 3.7 3067h 130 38 — 17 1.6 56 0.80
>50 22.5i 177 (70)i 70 (154)i 3.7 3067h 130 30 — 14 1.6 56 0.80
Females
0–0.5 — 62 (24) 6 (13) 0.7e 520 60 — 31 4.4 0.5 9.1 1.52
0.5–1 — 71 (28) 9 (20) 0.8 f 676 95 — 30 4.6 0.5 11 1.20
1–3g — 86 (34) 12 (27) 1.3 992 130 19 — 7 0.7 13 1.05
4–8 g 15.3 115 (45) 20 (44) 1.7 1642 130 25 — 10 0.9 19 0.95
9–13 17.4 144 (57) 37 (81) 2.1 2071 130 26 — 10 1.0 34 0.95
14–18 20.4 163 (64) 54 (119) 2.3 2368 130 26 — 11 1.1 46 0.85
19–30 21.5 163 (64) 57 (126) 2.7 2403j 130 25 — 12 1.1 46 0.80
31–50 21.5i 163 (64)i 57 (126)i 2.7 2403j 130 25 — 12 1.1 46 0.80
>50 21.5i 163 (64)i 57 (126)i 2.7 2403j 130 21 — 11 1.1 46 0.80
Pregnancy
1st trimester 3.0 +0 175 28 — 13 1.4 46 0.80
2nd trimester 3.0 +340 175 28 — 13 1.4 71 1.10
3rd trimester 3.0 +452 175 28 — 13 1.4 71 1.10
Lactation
1st 6 months 3.8 +330 210 29 — 13 1.3 71 1.30
2nd 6 months 3.8 +400 210 29 — 13 1.3 71 1.30
NOTE: BMI is calculated as the weight in kilograms divided height, and physical activity level. The values listed are based gFor energy, the age groups for young children are 1–2 years
by the square of the height in meters. For all nutrients, values on an “active” person at the reference height and weight and and 3–8 years.
for infants are AI. The glossary on the insert defines units of at the midpoint ages for each group until age 19. Chapter 8 hFor males, subtract 10 kcalories per day for each year of age
nutrient measure. Dashes (—) indicate that values have not and Appendix F provide equations and tables to determine above 19.
been determined. estimated energy requirements. iBecause weight need not change as adults age if activity is
aThe water AI includes drinking water, water in beverages, and cThe linolenic acid referred to in this table and text is the maintained, reference weights for adults 19 through 30 years
water in foods; in general, drinking water and other beverages omega-3 fatty acid known as alpha-linolenic acid. are applied to all adult age groups.
contribute about 70 to 80 percent, and foods, the remainder. d The values listed are based on reference body weights. jFor females, subtract 7 kcalories per day for each year of age
Conversion factors: 1 L = 33.8 fluid oz; 1 L = 1.06 qt; eAssumed to be from human milk. above 19.
1 cup = 8 fluid oz. fAssumed to be from human milk and complementary foods
bThe Estimated Energy Requirement (EER) represents the and beverages. This includes approximately 0.6 L (~2½ cups) SOURCE: Adapted from the Dietary Reference Intakes
average dietary energy intake that will maintain energy as total fluid including formula, juices, and drinking water. series, National Academies Press. National Academies of
balance in a healthy person of a given gender, age, weight, Sciences.
A
Recommended Dietary Allowances (RDA) and Adequate Intakes (AI) for Vitamins
RDA (mg/day)a
RDA (μg/day) b
RDA (μg/day) c
RDA (μg/day) d
RDA (mg/day)
RDA (mg/day)
RDA (mg/day)
RDA (μg/day)
Pantothenic
AI (mg/day)
AI (mg/day)
Vitamin B12
AI (μg/day)
AI (μg/day)
Vitamin B 6
Riboflavin
Vitamin A
Vitamin D
Vitamin C
Vitamin K
Vitamin E
RDA (mg/
RDA (mg/
Thiamin
Choline
Niacin
Folate
Biotin
day)e
acid
day)
Age (yr)
Infants
0–0.5 0.2 0.3 2 5 1.7 0.1 65 0.4 125 40 400 10 4 2.0
0.5–1 0.3 0.4 4 6 1.8 0.3 80 0.5 150 50 500 10 5 2.5
Children
1–3 0.5 0.5 6 8 2 0.5 150 0.9 200 15 300 15 6 30
4–8 0.6 0.6 8 12 3 0.6 200 1.2 250 25 400 15 7 55
Males
9–13 0.9 0.9 12 20 4 1.0 300 1.8 375 45 600 15 11 60
14–18 1.2 1.3 16 25 5 1.3 400 2.4 550 75 900 15 15 75
From Whitney/Rolfes, Understanding Nutrition, 13E. © 2013 Cengage Learning.

19–30 1.2 1.3 16 30 5 1.3 400 2.4 550 90 900 15 15 120
31–50 1.2 1.3 16 30 5 1.3 400 2.4 550 90 900 15 15 120
51–70 1.2 1.3 16 30 5 1.7 400 2.4 550 90 900 15 15 120
>70 1.2 1.3 16 30 5 1.7 400 2.4 550 90 900 20 15 120
Females
9–13 0.9 0.9 12 20 4 1.0 300 1.8 375 45 600 15 11 60
14–18 1.0 1.0 14 25 5 1.2 400 2.4 400 65 700 15 15 75
19–30 1.1 1.1 14 30 5 1.3 400 2.4 425 75 700 15 15 90
31–50 1.1 1.1 14 30 5 1.3 400 2.4 425 75 700 15 15 90
51–70 1.1 1.1 14 30 5 1.5 400 2.4 425 75 700 15 15 90
>70 1.1 1.1 14 30 5 1.5 400 2.4 425 75 700 20 15 90
Pregnancy
≤18 1.4 1.4 18 30 6 1.9 600 2.6 450 80 750 15 15 75
19–30 1.4 1.4 18 30 6 1.9 600 2.6 450 85 770 15 15 90
31–50 1.4 1.4 18 30 6 1.9 600 2.6 450 85 770 15 15 90
Lactation
≤18 1.4 1.6 17 35 7 2.0 500 2.8 550 115 1200 15 19 75
19–30 1.4 1.6 17 35 7 2.0 500 2.8 550 120 1300 15 19 90
31–50 1.4 1.6 17 35 7 2.0 500 2.8 550 120 1300 15 19 90
NOTE: For all nutrients, values for infants are AI. The glossary on the inside back cover b
Folate recommendations are expressed as dietary folate equivalents (DFE).
defines units of nutrient measure. c
Vitamin A recommendations are expressed as retinol activity equivalents (RAE).
a
Niacin recommendations are expressed as niacin equivalents (NE), except for d
Vitamin D recommendations are expressed as cholecalciferol and assume an absence of
recommendations for infants younger than 6 months, which are expressed as preformed adequate exposure to sunlight.
niacin. e
Vitamin E recommendations are expressed as α-tocopherol.
Recommended Dietary Allowances (RDA) and Adequate Intakes (AI) for Minerals
RDA (mg/day)
RDA (mg/day)
RDA (mg/day)
RDA (mg/day)
RDA (mg/day)
RDA (μg/day)
RDA (μg/day)
RDA (μg/day)
RDA (μg/day)
Molybdenum
Phosphorus
Manganese
Magnesium
AI (mg/day)
AI (mg/day)
AI (mg/day)
AI (mg/day)
AI (mg/day)
AI (μg/day)
Potassium
Chromium
Selenium
Chloride
Fluoride
Calcium
Sodium
Copper
Iodine
Zinc
Iron
Age (yr)
Infants
0–0.5 120 180 400 200 100 30 0.27 2 110 15 200 0.003 0.01 0.2 2
0.5–1 370 570 700 260 275 75 11 3 130 20 220 0.6 0.5 5.5 3
Children
1–3 1000 1500 3000 700 460 80 7 3 90 20 340 1.2 0.7 11 17
4–8 1200 1900 3800 1000 500 130 10 5 90 30 440 1.5 1.0 15 22
Males
9–13 1500 2300 4500 1300 1250 240 8 8 120 40 700 1.9 2 25 34
14–18 1500 2300 4700 1300 1250 410 11 11 150 55 890 2.2 3 35 43

19–30 1500 2300 4700 1000 700 400 8 11 150 55 900 2.3 4 35 45
31–50 1500 2300 4700 1000 700 420 8 11 150 55 900 2.3 4 35 45
51–70 1300 2000 4700 1000 700 420 8 11 150 55 900 2.3 4 30 45
>70 1200 1800 4700 1200 700 420 8 11 150 55 900 2.3 4 30 45
Females
9–13 1500 2300 4500 1300 1250 240 8 8 120 40 700 1.6 2 21 34
14–18 1500 2300 4700 1300 1250 360 15 9 150 55 890 1.6 3 24 43
19–30 1500 2300 4700 1000 700 310 18 8 150 55 900 1.8 3 25 45
31–50 1500 2300 4700 1000 700 320 18 8 150 55 900 1.8 3 25 45
51–70 1300 2000 4700 1200 700 320 8 8 150 55 900 1.8 3 20 45
>70 1200 1800 4700 1200 700 320 8 8 150 55 900 1.8 3 20 45
Pregnancy
≤18 1500 2300 4700 1300 1250 400 27 12 220 60 1000 2.0 3 29 50
19–30 1500 2300 4700 1000 700 350 27 11 220 60 1000 2.0 3 30 50
31–50 1500 2300 4700 1000 700 360 27 11 220 60 1000 2.0 3 30 50
Lactation
≤18 1500 2300 5100 1300 1250 360 10 13 290 70 1300 2.6 3 44 50
19–30 1500 2300 5100 1000 700 310 9 12 290 70 1300 2.6 3 45 50
31–50 1500 2300 5100 1000 700 320 9 12 290 70 1300 2.6 3 45 50
NOTE: For all nutrients, values for infants are AI. The glossary on the inside back cover defines units of nutrient measure.
Tolerable Upper Intake Levels (UL) for Vitamins
Vitamin B 6
Vitamin A
Vitamin D
Vitamin C
Vitamin E
(mg/day)c
(mg/day)a
(μg/day)a
(μg /day)b
(mg/day)
(mg/day)
(mg/day)
(μg /day)
Choline
Niacin
Folate
Age (yr)
Infants
0–0.5 — — — — — 600 25 —
0.5–1 — — — — — 600 38 —
Children

1–3 10 30 300 1000 400 600 63 200
4–8 15 40 400 1000 650 900 75 300
9–13 20 60 600 2000 1200 1700 100 600
Adolescents
14–18 30 80 800 3000 1800 2800 100 800
Adults
19–70 35 100 1000 3500 2000 3000 100 1000
>70 35 100 1000 3500 2000 3000 100 1000
Pregnancy
≤18 30 80 800 3000 1800 2800 100 800
19–50 35 100 1000 3500 2000 3000 100 1000
Lactation
≤18 30 80 800 3000 1800 2800 100 800
19–50 35 100 1000 3500 2000 3000 100 1000
a
The UL for niacin and folate apply to synthetic forms The UL for vitamin E applies to any form of supplemental
c
obtained from supplements, fortified foods, or a α-tocopherol, fortified foods, or a combination of the two.
combination of the two.
b
The UL for vitamin A applies to the preformed vitamin only.
Tolerable Upper Intake Levels (UL) for Minerals
Molybdenum
Phosphorus
Manganese
Magnesium
Vanadium
(mg/day)d
Selenium
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
(mg/day)
Chloride
Fluoride
Calcium
(μg/day)
(μg/day)
(μg/day)
(μg/day)
Sodium
Copper
Nickel
Iodine
Boron
Zinc
Iron
Age (yr)
Infants
0–0.5 — — 1000 — — 40 4 — 45 — — 0.7 — — — —
0.5–1 — — 1500 — — 40 5 — 60 — — 0.9 — — — —
Children
1–3 1500 2300 2500 3000 65 40 7 200 90 1000 2 1.3 300 3 0.2 —
4–8 1900 2900 2500 3000 110 40 12 300 150 3000 3 2.2 600 6 0.3 —
9–13 2200 3400 3000 4000 350 40 23 600 280 5000 6 10 1100 11 0.6 —
Adolescents
14–18 2300 3600 3000 4000 350 45 34 900 400 8000 9 10 1700 17 1.0 —
Adults
19–50 2300 3600 2500 4000 350 45 40 1100 400 10,000 11 10 2000 20 1.0 1.8
51–70 2300 3600 2000 4000 350 45 40 1100 400 10,000 11 10 2000 20 1.0 1.8
>70 2300 3600 2000 3000 350 45 40 1100 400 10,000 11 10 2000 20 1.0 1.8
Pregnancy
≤18 2300 3600 3000 3500 350 45 34 900 400 8000 9 10 1700 17 1.0 —
19–50 2300 3600 2500 3500 350 45 40 1100 400 10,000 11 10 2000 20 1.0 —
Lactation
≤18 2300 3600 3000 4000 350 45 34 900 400 8000 9 10 1700 17 1.0 —
19–50 2300 3600 2500 4000 350 45 40 1100 400 10,000 11 10 2000 20 1.0 —
d
The UL for magnesium applies to synthetic forms obtained from supplements or drugs SOURCE: Adapted with permission from the Dietary Reference Intakes for Calcium and
only. Vitamin D, © 2011 by the National Academies of Sciences, Courtesy of the National
NOTE: An upper Limit was not established for vitamins and minerals not listed and for Academies Press, Washington, D.C.
those age groups listed with a dash (—) because of a lack of data, not because these
nutrients are safe to consume at any level of intake. All nutrients can have adverse effects
when intakes are excessive.
Nutrition for Health
seventh edition and Health Care
Linda Kelly DeBruyne

Kathryn Pinna
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Nutrition for Health and Health Care, © 2020, 2017, 2014 Cengage Learning, Inc.
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Linda Kelly DeBruyne, Kathryn Pinna
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Printed in the United States of America

Print Number: 01 Print Year: 2018
Linda Kelly DeBruyne
Kathryn Pinna
iii
About the Authors
Linda Kelly DeBruyne, M.S., R.D., received her B.S. and M.S. degrees
in nutrition and food science at Florida State University. She is a founding member
of Nutrition and Health Associates, an information resource center in Tallahassee,
Florida, where her specialty areas are life cycle nutrition and fitness. Her other
publications include the textbooks Nutrition and Diet Therapy and Health: Making
Life Choices. She is a registered dietitian and maintains a professional membership in
the Academy of Nutrition and Dietetics.
Kathryn Pinna, Ph.D., R.D., received her M.S. and Ph.D. degrees in nutrition
from the University of California at Berkeley. She taught nutrition, food science, and
human biology courses in the San Francisco Bay Area for over 25 years and also
worked as an outpatient dietitian, Internet consultant, and freelance writer. Her other
publications include the textbooks Understanding Normal and Clinical Nutrition and
Nutrition and Diet Therapy. She is a registered dietitian and a member of the American
Society for Nutrition and the Academy of Nutrition and Dietetics.
v
Brief Contents
Chapter 1 Chapter 13
Overview of Nutrition and Health 1 Nutrition Care and Assessment 379
Digestion and Absorption 39 Nutrition Intervention and Diet-Drug
Interactions 403
Chapter 3
Carbohydrates 67 Chapter 15
Enteral and Parenteral Nutrition Support 433
Chapter 4
Lipids 95 Chapter 16
Nutrition in Metabolic and Respiratory
Chapter 5
Stress 469
Protein 125
Chapter 17
Chapter 6
Nutrition and Upper Gastrointestinal
Energy Balance and Body Composition 147 Disorders 489
Weight Management 173 Nutrition and Lower Gastrointestinal
Disorders 513
Chapter 8
The Vitamins 199 Chapter 19
Nutrition and Liver Diseases 545
Chapter 9
Water and the Minerals 237 Chapter 20
Nutrition and Diabetes Mellitus 565
Chapter 10
Nutrition through the Life Span: Pregnancy and Chapter 21
Lactation 271 Nutrition and Cardiovascular Diseases 595
Nutrition through the Life Span: Infancy, Nutrition and Renal Diseases 625
Childhood, and Adolescence 303
Chapter 23
Chapter 12
Nutrition, Cancer, and HIV Infection 653
Nutrition through the Life Span: Later Adulthood 351
vii
viii
Contents
Preface xvi
The Vascular System 50
Acknowledgments xx The Lymphatic System 51
Transport of Lipids: Lipoproteins 51
Chapter 1
Overview of Nutrition and Health 1 Gastrointestinal Hormones and Nerve Pathways 53
Gastrointestinal Microbes 53
The System at Its Best 54
Six Classes of Nutrients 6 Nutrition in Practice Food Safety 57
kCalories: A Measure of Energy 6
Chapter 3
Dietary Reference Intakes 8
Acceptable Macronutrient Distribution Ranges 10 Carbohydrates 67
National Health Goals 11 Monosaccharides 68

National Trends 11 Disaccharides 69
Polysaccharides 69
Dietary Ideals 13
Dietary Guidelines for Americans 14
Fitness Guidelines 16
The USDA Food Patterns 18 Sugars 74
MyPlate 23 Alternative Sweeteners: Sugar Alcohols 78
Alternative Sweeteners: Nonnutritive Sweeteners 79
The Ingredient List 24
Nutrition Facts Panel 25 Carbohydrates: Disease Prevention
Claims on Labels 27 and Recommendations 81
Nutrition in Practice Finding the Truth about Carbohydrates: Food Sources 84
Nutrition 34
Carbohydrates: Food Labels and Health Claims 86
Nutrition in Practice The Glycemic Index in Nutrition
Chapter 2 Practice 90
Digestion and Absorption 39
Chapter 4
The Digestive Organs 40 Lipids 95
The Involuntary Muscles and the Glands 42
Digestion in the Mouth 45

Digestion in the Stomach 46 Triglycerides 97
Digestion in the Small and Large Intestines 46 Fatty Acids 98
Phospholipids 101
Sterols 101
The Small Intestine 48
Absorption of Nutrients 49
ix
Chapter 7
Fats and Heart Health 103
Recommendations 106 Weight Management 173
Finding the Fats in Foods 108 Genetics and Weight 174

Cutting Solid Fats and Choosing Unsaturated Environmental Stimuli 177
Fats 110
Nutrition in Practice Figuring Out Fats 117
Over-the-Counter Weight-Loss Products 180
Chapter 5 Other Gimmicks 180
Protein 125
Obesity Drugs 180
Surgery 181
The Structure of Proteins 126
Nonessential and Essential Amino Acids 127
A Healthful Eating Plan 182
Physical Activity 185
Behavior and Attitude 186
Protein Turnover 129 Weight Maintenance 188
Nitrogen Balance 129
Nutrition in Practice Fad Diets 195
Protein Deficiency 132 Chapter 8

Malnutrition 133
Protein Excess 134 The Vitamins 199
Protein and Amino Acid Supplements 135
Protein Recommendations and Intakes 136
Vitamin A and Beta-Carotene 203
Protein Quality 137 Vitamin D 207
Protein Sparing 138 Vitamin E 211
Protein on Food Labels 138 Vitamin K 212
Nutrition in Practice Vegetarian Diets 141
The B Vitamins 214
Chapter 6 Thiamin 216
Riboflavin 216
Energy Balance and Body Composition 147 Niacin 217
Pantothenic Acid and Biotin 218
Feasting 148 Vitamin B6 218
The Economics of Fasting 149 Folate 219
Vitamin B12 220
Energy In 152 Non–B Vitamins 222
Energy Out 152 Vitamin C 222
Estimating Energy Requirements 155 Nutrition in Practice Phytochemicals and Functional
Foods 229
Defining Healthy Body Weight 156
Body Composition 159 Chapter 9
How Much Body Fat Is Too Much? 160 Water and the Minerals 237
Health Risks of Underweight 161 Water Balance 238

Health Risks of Overweight and Obesity 162 Fluid and Electrolyte Balance 240
Guidelines for Identifying Those at Risk from Acid–Base Balance 241
Obesity 163
Other Risks of Obesity 163
Sodium 243
Nutrition in Practice Eating Disorders 166 Chloride 244
x Contents
Potassium 244
Calcium 245 Energy and Nutrient Needs 316
Phosphorus 249 Hunger and Malnutrition in Children 320
Magnesium 249 Lead Poisoning in Children 321
Sulfate 251 Food Allergy 322
Hyperactivity 324
Iron 251 Childhood Obesity 325
Zinc 256 Mealtimes at Home 330
Selenium 258 Nutrition at School 334
Iodine 259
Copper 260 Growth and Development during Adolescence 336
Manganese 260 Energy and Nutrient Needs 336
Fluoride 261 Food Choices and Health Habits 337
Chromium 261 Nutrition in Practice Childhood Obesity and
Other Trace Minerals 261 the Early Development of Chronic Diseases 345
Nutrition in Practice Vitamin and Mineral
Supplements 267 Chapter 12
Nutrition through the Life Span: Later
Chapter 10
Adulthood 351
Nutrition through the Life Span: Pregnancy
and Lactation 271 Slowing the Aging Process 353
Nutrition and Disease Prevention 355
Nutrition Prior to Pregnancy 272

Prepregnancy Weight 272 Cataracts and Macular Degeneration 356
Healthy Support Tissues 273 Arthritis 356
The Events of Pregnancy 274 The Aging Brain 357
Nutrient Needs during Pregnancy 276
Food Assistance Programs 281
Weight Gain 282 Energy and Energy Nutrients 360
Weight Loss after Pregnancy 283 Vitamins and Minerals 362
Physical Activity 284 Nutrient Supplements for Older Adults 363
Common Nutrition-Related Concerns of Pregnancy 285 The Effects of Drugs on Nutrients 364
Problems in Pregnancy 286
Practices to Avoid 288 Individual Preferences 365
Adolescent Pregnancy 291 Meal Setting 365
Depression 365
Nutrition during Lactation 292 Food Assistance Programs 365
Contraindications to Breastfeeding 294 Meals for Singles 366
Nutrition in Practice Encouraging Successful Nutrition in Practice Hunger and Community

Breastfeeding 300 Nutrition 373
Nutrition through the Life Span: Infancy, Nutrition Care and Assessment 379
Childhood, and Adolescence 303
How Illness Affects Nutrition Status 380
Responsibility for Nutrition Care 381
Nutrient Needs during Infancy 304 Identifying Risk for Malnutrition 382
Breast Milk 306 The Nutrition Care Process 383
Infant Formula 309
The Transition to Cow’s Milk 311
Introducing First Foods 311 Historical Information 385
Looking Ahead 314 Dietary Assessment 386
Mealtimes 315 Anthropometric Data 389
Contents xi
Biochemical Analyses 392 Chapter 16
Physical Examination 395 Nutrition in Metabolic and Respiratory Stress 469
Nutrition in Practice Nutritional Genomics 399
Hormonal Responses to Stress 471
Chapter 14 The Inflammatory Response 472
Nutrition Intervention and Diet-Drug
Interactions 403 Determining Nutritional Requirements 474
Approaches to Nutrition Care in Acute Stress 476
Care Planning 404

Approaches to Nutrition Care 406 Chronic Obstructive Pulmonary Disease 477
Respiratory Failure 480
Energy Intakes in Hospital Patients 408 Nutrition in Practice Multiple Organ Dysfunction
Modified Diets 409 Syndrome 486
Variations in the Diet Order 413
Chapter 17
Food Selection 414 Nutrition and Upper Gastrointestinal
Food Safety 414 Disorders 489
Improving Food Intake 414
Drug Effects on Food Intake 416 Dry Mouth 490

Drug Effects on Nutrient Absorption 416 Dysphagia 490
Dietary Effects on Drug Absorption 417 Gastroesophageal Reflux Disease 494
Drug Effects on Nutrient Metabolism 418
Dietary Effects on Drug Metabolism 419
Drug Effects on Nutrient Excretion 420 Dyspepsia 496
Dietary Effects on Drug Excretion 420 Nausea and Vomiting 497
Drug-Nutrient Interactions and Toxicity 420 Gastroparesis 497
Gastritis 498
Nutrition in Practice Complementary and Alternative Peptic Ulcer Disease 498
Therapies 424
Gastrectomy 500
Chapter 15 Bariatric Surgery 503
Enteral and Parenteral Nutrition Support 433 Nutrition in Practice Nutrition and Oral Health 509
Oral Supplements 434 Chapter 18

Candidates for Tube Feedings 435 Nutrition and Lower Gastrointestinal
Tube Feeding Routes 436
Enteral Formulas 438 Disorders 513
Administration of Tube Feedings 441
Medication Delivery during Tube Feedings 445 Constipation 514
Tube Feeding Complications 446 Intestinal Gas 516
Transition to Table Foods 446 Diarrhea 516
Candidates for Parenteral Nutrition 448 Fat Malabsorption 519

Venous Access 449 Bacterial Overgrowth 521
Parenteral Solutions 450 Lactose Intolerance 521
Administering Parenteral Nutrition 454
Managing Metabolic Complications 455 Pancreatitis 523
Cystic Fibrosis 524
Candidates for Home Nutrition Support 457
Planning Home Nutrition Care 457 Celiac Disease 526
Quality-of-Life Issues 458 Inflammatory Bowel Diseases 528
Nutrition in Practice Inborn Errors of Metabolism 463 Short Bowel Syndrome 531
xii Contents
Vitamin Supplementation and CHD Risk 603
Irritable Bowel Syndrome 534 Lifestyle Changes for Hypertriglyceridemia 605
Diverticular Disease of the Colon 535 Drug Therapies for CHD Prevention 605
Colostomies and Ileostomies 536 Treatment of Heart Attack 607
Nutrition in Practice Probiotics and Intestinal
Health 542 Stroke Prevention 608
Stroke Management 608
Chapter 19
Nutrition and Liver Diseases 545 Factors That Influence Blood Pressure 609
Factors That Contribute to Hypertension 609
Treatment of Hypertension 611
Fatty Liver 546
Hepatitis 547
Consequences of Heart Failure 614
Medical Management of Heart Failure 615
Consequences of Cirrhosis 549
Treatment of Cirrhosis 552 Nutrition in Practice Helping People with Feeding
Nutrition Therapy for Cirrhosis 552 Disabilities 620
Chapter 22
Nutrition in Practice Alcohol in Health and Disease 561
Nutrition and Renal Diseases 625
Chapter 20
Consequences of the Nephrotic Syndrome 627
Nutrition and Diabetes Mellitus 565 Treatment of the Nephrotic Syndrome 627
Symptoms of Diabetes Mellitus 566 Causes of Acute Kidney Injury 630

Diagnosis of Diabetes Mellitus 567 Consequences of Acute Kidney Injury 630
Types of Diabetes Mellitus 567 Treatment of Acute Kidney Injury 631
Prevention of Type 2 Diabetes Mellitus 569
Acute Complications of Diabetes Mellitus 569
Chronic Complications of Diabetes Mellitus 571 Consequences of Chronic Kidney Disease 633
Treatment of Chronic Kidney Disease 635
Kidney Transplants 640
Treatment Goals 573
Evaluating Diabetes Treatment 574
Nutrition Therapy: Dietary Recommendations 575 Formation of Kidney Stones 642
Nutrition Therapy: Meal-Planning Strategies 577 Consequences of Kidney Stones 643
Insulin Therapy 580 Prevention and Treatment of Kidney Stones 643
Antidiabetic Drugs 583 Nutrition in Practice Dialysis 648
Physical Activity and Diabetes Management 584
Sick-Day Management 585 Chapter 23
Nutrition, Cancer, and HIV Infection 653
Pregnancy in Type 1 or Type 2 Diabetes 586
Gestational Diabetes 586
How Cancer Develops 654
Nutrition in Practice The Metabolic Syndrome 591 Nutrition and Cancer Risk 655
Consequences of Cancer 658
Chapter 21 Treatments for Cancer 658
Nutrition and Cardiovascular Diseases 595 Nutrition Therapy for Cancer 661
Consequences of Atherosclerosis 597 Prevention of HIV Infection 665

Causes of Atherosclerosis 597 Consequences of HIV Infection 666
Treatments for HIV Infection 668
Nutrition Therapy for HIV Infection 669
Symptoms of Coronary Heart Disease 599
Evaluating Risk for Coronary Heart Disease 599 Nutrition in Practice Ethical Issues in Nutrition
Lifestyle Management to Reduce CHD Risk 600 Care 675
Contents xiii
Appendix A Aids to Calculation A-2 Chapter 19
a.1 Conversion Factors A-2 Man with Cirrhosis 556
a.2 Percentages A-2 Chapter 20
a.3 Weights and Measures A-3
Child with Type 1 Diabetes 585
Appendix B WHO: Nutrition Recommendations B-1
Woman with Type 2 Diabetes 587
Appendix C Choose Your Foods: Food Lists for
Chapter 21
Diabetes C-1
C.1 The Food Lists C-1 Patient with Cardiovascular Disease 614
C.2 Serving Sizes C-1 Chapter 22
C.3 The Foods on the Lists C-1 Woman with Acute Kidney Injury 632
C.4 Controlling Energy, Fat, and Sodium C-2 Man with Chronic Kidney Disease 640
C.5 Planning a Healthy Diet C-3
Chapter 23
Appendix D Physical Activity and Energy
Woman with Cancer 664
Requirements D-1
Man with HIV Infection 671
Appendix E Nutrition Assessment: Supplemental
Information E-1
E.1 Weight Gain during Pregnancy E-1 How To Features
E.2 Growth Charts E-1 Chapter 1
E.3 Measures of Body Fat and Lean Tissue E-2 Calculate the Energy a Food Provides 7
E.4 Nutritional Anemias E-8
Chapter 3
E.5 Cautions about Nutrition Assessment E-12
Reduce Intakes of Added Sugars 76
Appendix F Enteral Formulas F-1
Chapter 4
Glossary GL-1
Make Heart-Healthy Choices—by Food Group 110
Index I-1
Chapter 5
Calculate Recommended Protein Intakes 136
Case Studies
Chapter 6
Chapter 10
Estimate Energy Requirements 156
Woman in Her First Pregnancy 294
Chapter 7
Chapter 11
Apply Behavior Modification to Manage Body
Boy with Disruptive Behavior 324 Fatness 187
Chapter 12
Chapter 9
Elderly Man with a Poor Diet 366 Cut Salt Intake 243
Chapter 13 Add Calcium to Daily Meals 249
Nutrition Screening and Assessment 396 Add Iron to Daily Meals 257
Implementing Nutrition Care 407 Protect against Lead Toxicity 322
Injured Hiker Requiring Enteral Nutrition Support 448 Turn Convenience Foods into Nutritious Meals 368
Patient with Intestinal Disease Requiring Parenteral Stretch Food Dollars and Reduce Waste 375
Nutrition 456
Chapter 13
Chapter 16
Measure Length and Height 390
Patient with a Severe Burn 477 Measure Weight 390
Elderly Man with Emphysema 480 Estimate and Evaluate Changes in Body Weight 392
Chapter 17
Chapter 14
Woman with GERD 496 Estimate Appropriate Energy Intakes for Hospital
Nutrition Care after Gastric Surgery 503 Patients 408
Chapter 18 Help Hospital Patients Improve Their Food
Patient with Short Bowel Syndrome 533 Intakes 415
Young Adult with Irritable Bowel Syndrome 535 Prevent Diet-Drug Interactions 421
xiv Contents
Help Patients Improve Intakes with Oral Supplements 435 Follow a Fat-Restricted Diet 522
Help Patients Cope with Tube Feedings 442 Chapter 19
Plan a Tube Feeding Schedule 444 Help the Cirrhosis Patient Eat Enough Food 554
Administer Medications to Patients Receiving Tube Chapter 20
Feedings 446
Use Carbohydrate Counting in Clinical Practice 578
Express the Osmolar Concentration of a Solution 449
Chapter 21
Calculate the Macronutrient and Energy Content
of a Parenteral Solution 453 Implement a Heart-Healthy Diet 604
Reduce Sodium Intake 613
Chapter 16
Estimate Energy Needs Using Disease-Specific Stress Chapter 22
Factors 475 Help Patients Comply with a Renal Diet 640
Improve Acceptance of Mechanically Altered Foods 493 Increase kCalories and Protein in Meals 662
Manage Gastroesophageal Reflux Disease 496 Help Patients Handle Food-Related Problems 663
Alter the Diet to Reduce Symptoms of Dumping
Syndrome 502
Alter Dietary Habits to Achieve and Maintain Weight Loss
after Bariatric Surgery 505
Contents xv
Preface
We are pleased to present this seventh edition
Nutrition for Health and Health Care
Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Changes for This Edition Chapter 7
xvi
Chapter 8
Chapter 16
Chapter 17
Chapter 9
acid regurgitation, heartburn, bloating, pernicious

anemia.
Chapter 18
Chapter 10
Chapter 11
Chapter 19
Chapter 20
Chapter 12
Chapter 13
Chapter 14
Chapter 21
Chapter 15
specialized nutrition support oral nutrition

support
Preface xvii
Chapter 22
protein-energy wasting.
hypocitraturia
Chapter 23
MindTap: Empower Your

Students
Features of this Text
Access Everything You Need

in One Place
Empower Students to Reach

their Potential
xviii Preface
Control Your Course— Ancillaries
and Your Content ●●
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Preface xix
Acknowledgments
xx
Overview of Nutrition
and Health
Chapter Sections and Learning Objectives (LOs)
1.1 Food Choices

LO 1.1 Describe the factors that influence personal food choices.
1.2 The Nutrients

LO 1.2 Identify which of the major classes of nutrients are organic and which
yield energy.
1.3 Nutrient Recommendations

LO 1.3 Describe the four categories of the Dietary Reference Intakes (DRI),
the Estimated Energy Requirement (EER), and the Acceptable Macronutrient
Distribution Ranges (AMDR).
1.4 National Nutrition Surveys

LO 1.4 Describe the ways in which the kinds of information collected by
researchers from nutrition surveys are used.
1.5 D
ietary Guidelines, Fitness Guidelines,
and Food Guides
LO 1.5 Explain how each of the dietary ideals can be used to plan a healthy
diet, and how the Dietary Guidelines and USDA Food Patterns help make diet
planning easier.
1.6 Food Labels

LO 1.6 Compare the information on food labels to make selections that meet
specific dietary and health goals.
1.7 Nutrition in Practice: Finding the Truth about Nutrition

LO 1.7 Discuss how misinformation and reliable nutrition information can be
identified.
chapter
Rosenfeld/Flirt/Corbis
1
Every day, several times a day, you make choices that will either
health
wellness
1.1 Food Choices

health: a range of states with physical,
nutrition
mental, emotional, spiritual, and social
components. At a minimum, health
means freedom from physical disease,
mental disturbances, emotional
distress, spiritual discontent, social
maladjustment, and other negative
states. At a maximum, health means
wellness.
wellness: maximum well-being; the cultural competence
top range of health states; the goal
of the person who strives toward
realizing his or her full potential Preference
physically, mentally, emotionally,
spiritually, and socially.
nutrition: the science of foods and the
nutrients and other substances they
contain, and of their ingestion, digestion,
absorption, transport, metabolism,
interaction, storage, and excretion. A
broader definition includes the study of bioactive food components phytochemicals
the environment and of human behavior
as it relates to these processes.
cultural competence: an awareness
and acceptance of one’s own and
others’ cultures, combined with the
skills needed to interact effectively
Habit
with people of diverse cultures.
bioactive food components:
compounds in foods (either nutrients
or phytochemicals) that alter client patient
physiological processes in the body.
client
2 CHAPTER 1 Overview of Nutrition and Health

FIGURE 1-1 The Health Line phytochemicals (FIGH-toe-CHEM-ih-
cals): compounds in plants that confer
No matter how well you maintain your health today, you may still be able to improve tomorrow. color, taste, and other characteristics.
Likewise, a person who is well today can slip by failing to maintain health-promoting habits. Some phytochemicals are bioactive
food components in functional foods.
Nutrition in Practice 8 provides details.
Wellness— foodways: the eating habits and
optimal physical,
mental, emotional, culinary practices of a people, region,
spiritual, and social health
or historical period.
Superior
ethnic diets: foodways and cuisines
level of typical of national origins, races,
health
cultural heritages, or geographic
Good
level of locations.
health
Moderate
level of
health
Marginal
level of
health
Death Poor
from level of
disease health
Associations
Ethnic Heritage and Regional Cuisines
foodways
ethnic diets Photo 1-1
Values
Monkey Business Images/Shutterstock.com
ecolabels
halal Ethnic meals and family gatherings

nourish the spirit as well as the
body.
Food Choices 3
TABLE 1-1 Selected Ethnic Cuisines and Food Choices
Protein
Grains Vegetables Fruit Foods Milk
Asian Millet, rice, Baby corn, bamboo Kumquats, Pork; duck and Soy milk
rice or wheat shoots, bok choy, loquats, lychee, other poultry;
Becky Luigart-Stayner/
noodles leafy greens (such as mandarin fish, octopus,
Encyclopedia/Corbis
amaranth), cabbages, oranges, sea urchin,
mung bean sprouts, melons, pears, squid, and
scallions, seaweed, persimmon, other seafood;
snow peas, straw plums soybeans, tofu;
mushrooms, water eggs; cashews,
chestnuts, wild yam peanuts
Mediterranean Bulgur, cous- Artichokes, Berries, dates, Fish and other Feta, goat,
cous, focaccia, cucumbers, figs, grapes, seafood, mozzarella,
Italian bread, eggplant, fennel, lemons, melons, gyros, lamb, parmesan, provo-
pastas, pita grape leaves, leafy olives, oranges, pork, sausage, lone, and ricotta
Photodisc, Inc./
Getty Images
pocket bread, greens, leeks, pomegranates, chicken, fava cheeses; yogurt

polenta, rice onions, peppers, raisins beans, lentils, and yogurt
tomatoes almonds, walnuts beverages
Mexican Hominy, Bell peppers, cactus, Avocado, Beans, refried Cheese, flan
masa (corn cassava, chayote, bananas, guava, beans, beef, (baked caramel
Photodisc/Getty Images
flour dough), chili pepper, corn, lemons, limes, goat, pork, custard), milk in
tortillas (corn jicama, onions, mango, oranges, chorizo, chicken, beverages
Mitch Hrdlicka/
or flour), rice summer squash, papaya, plantain fish, eggs

tomatoes, winter
squash, yams
Social Interaction
Emotional State
Marketing
Availability, Convenience, and Economy

Photo 1-2
wavebreakmedia/Shutterstock.com
Age
Nutrition is only one of the many factors

that influence people’s food choices.
Body Weight and Image
Medical Conditions
Health and Nutrition
whole foods: fresh foods such as

whole foods
vegetables, grains, legumes, meats,
and milk that are unprocessed or
minimally processed.
processed foods processed foods: foods that have been
intentionally changed by the addition
of substances, or a method of cooking,
preserving, milling, or such.
ultra-processed foods: foods that have
ultra-processed foods been made from substances that are
typically used in food preparation, but
not consumed as foods by themselves
(such as oils, fats, flours, refined
starches, and sugars) that undergo
further processing by adding a little,
if any, minimally processed foods, salt
and other preservatives, and additives
such as flavors and colors.
Food Choices 5
Review Notes
●● A person selects foods for many different reasons.
●● Food choices influence health—both positively and negatively. Individual food selections
neither make nor break a diet’s healthfulness, but the balance of foods selected over time
can make an important difference to health.
●● In the interest of health, people are wise to think “nutrition” when making their food choices.
1.2 The Nutrients
nutrients
nutrients: substances obtained from

food and used in the body to provide
energy and structural materials and to Six Classes of Nutrients
serve as regulating agents to promote
growth, maintenance, and repair.
Nutrients may also reduce the risks of
some diseases.
essential nutrients: nutrients a person
must obtain from food because the body
cannot make them for itself in sufficient
quantities to meet physiological needs.
essential nutrients
organic: in chemistry, substances or
molecules containing carbon–carbon Carbohydrates, Fats, and Proteins
bonds or carbon–hydrogen bonds. The
four organic nutrients are carbohydrate, organic
fat, protein, and vitamins.
energy-yielding nutrients: the nutrients energy-yielding nutrients
that break down to yield energy the
body can use. The three energy-yielding Vitamins, Minerals, and Water
nutrients are carbohydrate, protein,
and fat.
inorganic
inorganic: not containing carbon or
pertaining to living organisms. The two
classes of nutrients that are inorganic
are minerals and water.
calories: a measure of heat energy.
kCalories: A Measure of Energy
Food energy is measured in
kilocalories (1000 calories equal calories
1 kilocalorie), abbreviated kcalories or
kcal. One kcalorie is the amount of heat
necessary to raise the temperature of
organic
1 kilogram (kg) of water 18C. The scientific
use of the term kcalorie is the same as
the popular use of the term calorie. Metabolism

kilocalories kcalories energy density: a measure of the
energy a food provides relative to the
kcalorie kcal amount of food (kcalories per gram).
energy density
Energy Nutrients in Foods
Energy Storage in the Body
Alcohol, Not a Nutrient
Box 1-1 How to Calculate the Energy a Food Provides

To calculate the energy available from a food, multiply the number of To determine the percentage of kcalories from fat, for example,
grams of carbohydrate, protein, and fat by 4, 4, and 9, respectively. divide the 81 fat kcalories by the total 173 kcalories:
Then add the results together. For example, one slice of bread with
81 fat kcal 4 173 total kcal 5 0.468 (rounded to 0.47)
1 tablespoon of peanut butter on it contains 16 grams of carbohydrate,
7 grams of protein, and 9 grams of fat: Then multiply by 100 to get the percentage:
16 g carbohydrate 3 4 kcal/g 5 64 kcal 0.47 3 100 5 47%
7 g protein 3 4 kcal/g 5 28 kcal Dietary recommendations that urge people to limit fat intake to
20 to 35 percent of kcalories refer to the day’s total energy intake,
9 g fat 3 9 kcal/g 5 81 kcal not to individual foods. Still, if the proportion of fat in each food choice
Total 5 173 kcal throughout a day exceeds 35 percent of kcalories, then the day’s
total surely will, too. Knowing that this snack provides 47 percent of
From this information, you can calculate the percentage of kcalories its kcalories from fat alerts a person to the need to make lower-fat
each of the energy nutrients contributes to the total. selections at other times that day.
The Nutrients 7
Review Notes
●● Foods provide nutrients—substances that support the growth, maintenance, and repair of the
body’s tissues.
●● The six classes of nutrients are water, carbohydrates, fats, proteins, vitamins, and minerals.
●● Vitamins, minerals, and water do not yield energy; instead, they facilitate a variety of activities
in the body.
●● Foods rich in the energy-yielding nutrients (carbohydrates, fats, and proteins) provide the
major materials for building the body’s tissues and yield energy the body can use or store.
●● Energy is measured in kcalories.
Dietary Reference Intakes (DRI): a set
of values for the dietary nutrient intakes
of healthy people in the United States
and Canada. These values are used for
planning and assessing diets. 1.3 Nutrient Recommendations
Recommended Dietary Allowances
(RDA): a set of values reflecting the
average daily amounts of nutrients
considered adequate to meet the
known nutrient needs of practically all
healthy people in a particular life stage
and gender group; a goal for dietary
intake by individuals. Dietary Reference Intakes
Adequate Intakes (AI): a set of values
that are used as guides for nutrient
intakes when scientific evidence is
insufficient to determine an RDA.
Dietary Reference Intakes (DRI)
requirement: the lowest continuing
intake of a nutrient that will maintain
a specified criterion of adequacy.
Setting Nutrient Recommendations: RDA and AI

FIGURE 1-2 Nutrient Intake
Recommendations
The nutrient intake recommendations are set high Recommended Dietary Allowances (RDA)
enough to cover nearly everyone’s requirements Adequate Intakes (AI)
(the boxes represent people). The Estimated
Average Requirement (EAR) meets the needs of
about half of the population (shown here by the
red line). The Recommended Dietary Allowance
(RDA) is set well about the EAR, meeting the needs
of about 98 percent of the population (shown here
by the purple line).
Nutrients
requirement

deficient: in regard to nutrient intake,
deficient describes the amount below which
almost all healthy people can be
expected, over time, to experience
Facilitating Nutrition Research and Policy: EAR deficiency symptoms.
Estimated Average Requirements Estimated Average Requirements
(EAR) (EAR): the average daily nutrient
intake levels estimated to meet the
requirements of half of the healthy
individuals in a given age and gender
group; used in nutrition research and
policymaking and as the basis on which
RDA values are set.
Establishing Safety Guidelines: UL Tolerable Upper Intake Levels (UL):
a set of values reflecting the highest
Tolerable Upper Intake Levels (UL) average daily nutrient intake levels
that are likely to pose no risk of toxicity
to almost all healthy individuals in a
particular life stage and gender group.
As intake increases above the UL, the
potential risk of adverse health effects
Using Nutrient Recommendations increases.
groups
individuals
●●
FIGURE 1-3 Inaccurate versus Accurate View of Nutrient Intakes

The RDA (or AI) for a given nutrient represents a point that lies within a range of appropriate and reasonable intakes between toxicity and deficiency.
Both of these recommendations are high enough to provide reserves in times of short-term dietary inadequacies, but not so high as to approach
toxicity. Nutrient intakes above or below this range may be equally harmful.
1 1
UL
2
2
Intake
RDA AI
3
3
RDA EAR
4
Inaccurate Accurate
view view
Nutrient Recommendations 9
●●
●●
●●
●●
Setting Energy Recommendations

Estimated Energy Requirement (EER)
any
Acceptable Macronutrient Distribution Ranges
Acceptable Macronutrient Distribution Ranges (AMDR)
●●
●●
●●
Estimated Energy Requirement (EER):

the dietary energy intake level that is Review Notes
predicted to maintain energy balance ●● The Dietary Reference Intakes (DRI) are a set of nutrient intake values that can be used to
in a healthy adult of a defined age,
gender, weight, and physical activity plan and evaluate dietary intakes for healthy people.
level consistent with good health. ●● The Estimated Average Requirement (EAR) defines the amount of a nutrient that supports a
Acceptable Macronutrient Distribution specific function in the body for half of the population.
Ranges (AMDR): ranges of intakes (Continued )
for the energy-yielding nutrients that
provide adequate energy and nutrients
and reduce the risk of chronic disease.

(Continued)
●● The Recommended Dietary Allowance (RDA) is based on the EAR and establishes a goal for
dietary intake that will meet the needs of almost all healthy people.
●● An Adequate Intake (AI) serves a similar purpose as the RDA when an RDA cannot be
determined.
●● The Tolerable Upper Intake Level (UL) establishes the highest average daily nutrient intake
level that appears safe for almost all healthy people.

●● The Estimated Energy Requirement (EER) defines the energy intake level needed to maintain
energy balance in a healthy adult of a defined age, gender, weight, height, and physical activ-
ity level.
●● The Acceptable Macronutrient Distribution Ranges (AMDR) define the proportions contributed
by carbohydrate, fat, and protein to a healthy diet.
1.4 National Nutrition Surveys
malnutrition
What We Eat in America
What We Eat in America
National Health Goals

Healthy People
malnutrition: any condition caused by

deficient or excess energy or nutrient
intake or by an imbalance of nutrients.
Healthy People: a national public
health initiative under the jurisdiction
of the U.S. Department of Health and
National Trends Human Services (DHHS) that identifies
the most significant preventable threats
to health and focuses efforts toward
eliminating them.
National Nutrition Surveys 11

TABLE 1-2 Healthy People 2020 Nutrition and Weight Status Objectives
●● Increase the proportion of adults who are at a healthy weight
●● Reduce the proportion of adults who are obese
●● Reduce iron deficiency among young children and females of childbearing age
●● Reduce iron deficiency among pregnant females
●● Reduce the proportion of children and adolescents who are overweight or obese
●● Increase the contribution of fruit to the diets of the population aged 2 years and older
●● Increase the variety and contribution of vegetables to the diets of the population aged 2 years and older
●● Increase the contribution of whole grains to the diets of the population aged 2 years and older
●● Reduce consumption of saturated fat in the population aged 2 years and older
●● Reduce consumption of sodium in the population aged 2 years and older
●● Increase consumption of calcium in the population aged 2 years and older
●● Increase the proportion of worksites that offer nutrition or weight management classes or counseling
●● Increase the proportion of physician office visits that include counseling or education related to
nutrition or weight
●● Eliminate very low food security among children in U.S. households
●● Prevent inappropriate weight gain in youth and adults
●● Increase the proportion of primary care physicians who regularly measure the body mass index
of their patients
●● Reduce consumption of kcalories from solid fats and added sugars in the population age 2 years and
older
●● Increase the number of states that have state-level policies that incentivize food retail outlets
to provide foods that are encouraged by the Dietary Guidelines
●● Increase the number of states with nutrition standards for foods and beverages provided
to preschool-age children in childcare
●● Increase the percentage of schools that offer nutritious foods and beverages outside of school meals
Source: www.healthypeople.gov.
Review Notes
●● Nutrition surveys measure people’s food consumption and evaluate the nutrition status of
populations.
●● Information gathered from nutrition surveys serves as the basis for many major diet and nutri-
tion reports, including Healthy People.

TABLE 1-3 Leading Causes of Death
Dietary Guidelines, Fitness
1.5 in the United States
Guidelines, and Food Guides The diseases in bold italics are nutrition related.
overnutrition 1. Heart disease
undernutrition 2. Cancers
3. Chronic lung diseases
chronic diseases
4. Accidents
5. Strokes
6. Alzheimer’s disease
7. Diabetes mellitus
8. Pneumonia and influenza
9. Kidney disease
10. Suicide
Source: J. Xu and coauthors, Mortality in the United States,

2015, NCHS Data Brief 267, December 2016.
eating pattern
overnutrition: overconsumption of food

Dietary Ideals energy or nutrients sufficient to cause
disease or increased susceptibility to
disease; a form of malnutrition.
●●
undernutrition: underconsumption of
●● food energy or nutrients severe enough to
●● cause disease or increased susceptibility
●●
to disease; a form of malnutrition.
●● chronic diseases: diseases characterized
●● by slow progression, long duration, and
degeneration of body organs due in part
adequacy to such personal lifestyle elements as
poor food choices, smoking, alcohol use,
and lack of physical activity.
balance
eating pattern: customary intake of
foods and beverages over time.
adequacy: the characteristic of a
diet that provides all the essential
nutrients, fiber, and energy necessary
to maintain health and body weight.
balance: the dietary characteristic of
kcalorie (energy) control providing foods in proportion to one
another and in proportion to the body’s
needs.
nutrient density kcalorie (energy) control:
management of food energy intake.
nutrient density: a measure of the
nutrients a food provides relative
to the energy it provides. The more
nutrients and the fewer kcalories, the
higher the nutrient density.
Dietary Guidelines, Fitness Guidelines, and Food Guides 13

empty kcalories: kcalories provided
by added sugars and solid fats with
few or no other nutrients.
nutrient profiling: ranking foods
based on their nutrient composition.
moderation: the provision of enough,
but not too much, of a substance.
solid fats: fats that are not usually liquid
at room temperature; commonly found
in most foods derived from animals
and vegetable oils that have been
hydrogenated. Solid fats typically contain
more saturated and trans fats than most
oils (Chapter 4 provides more details). empty kcalories
added sugars: sugars, syrups, and other
kcaloric sweeteners that are added to
foods during processing or preparation
or at the table. Added sugars do not
include the naturally occurring sugars
found in fruit and in milk products.
variety: consumption of a wide selection
of foods within and among the major
food groups (the opposite of monotony).
nutrient profiling
moderation
solid fats added sugars
variety
Dietary Guidelines for Americans
Dietary Guidelines for Americans 2015–2020
Dietary Guidelines for Americans

2015–2020

TABLE 1-4 2015–2020 Dietary Guidelines for Americans: The Guidelines and Key Recommendations
The Guidelines
The following guidelines “encourage healthy eating patterns, recognize that individuals will need to make shifts in their food and beverage
choices to achieve a healthy pattern, and acknowledge that all segments of our society have a role to play in supporting healthy choices.”
1. Follow a healthy eating pattern across the lifespan. All food and beverage choices matter. Choose a healthy eating pattern at an appropriate
kcalorie level to help achieve and maintain a healthy body weight, support nutrient adequacy, and reduce the risk of chronic disease.
2. Focus on variety, nutrient density, and amount. To meet nutrient needs within kcalorie limits, choose a variety of nutrient-dense foods across
and within all food groups in recommended amounts.
3. Limit kcalories from added sugars and saturated fats and reduce sodium intake. Adopt an eating pattern low in added sugars, saturated
fats, and sodium. Cut back on foods and beverages higher in these components to amounts that fit within healthy eating patterns.
4. Shift to healthier food and beverage choices. Choose nutrient-dense foods and beverages across and within all food groups in place of less
healthy choices. Consider cultural and personal preferences to make these shifts easier to accomplish and maintain.
5. Support healthy eating patterns for all. Everyone has a role in helping to create and support healthy eating patterns in multiple settings
nationwide, from home to school to work to communities.
Key Recommendations
The following key recommendations provide more detailed tips on how individuals can establish healthy eating patterns to meet the guidelines.
Adopt a healthy eating pattern that accounts for all foods and beverages within an appropriate kcalorie level.
A healthy eating pattern includes:
●● A variety of vegetables from all of the subgroups—dark green, red and orange, legumes (beans and peas), starchy, and other.
●● Fruit, especially whole fruit.
●● Grains, at least half of which are whole grains.
●● Fat-free or low-fat dairy, including milk, yogurt, cheese, and/or fortified soy beverages.
●● A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes (beans and peas), and nuts, seeds, and soy products.
●● Oils.
A healthy eating pattern limits:
●● Saturated fats and trans fats to less than 10 percent of kcalories per day.
●● Added sugars to less than 10 percent of kcalories per day.
●● Sodium to less than 2300 milligrams per day.
●● If alcohol is consumed, it should be consumed in moderation—up to one drink per day for women and up to two drinks per day for men—and only
by adults of legal drinking age.
Meet the Physical Activity Guidelines for Americans (health.gov/paguidelines).
Note: These guidelines and key recommendations are designed for individuals 2 years of age or older and should be applied in their entirety; they are interconnected, and
each dietary component can affect the others.
Source: U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015–2020 Dietary Guidelines for Americans, 8th ed. (2015): health.gov
/dietaryguidelines/2015/guidelines/.
preventable

Photo 1-3
Fitness Guidelines
VILevi/Shutterstock.com
Physical activity helps you look
good, feel good, and have fun,
and it brings many long-term
health benefits as well.
●● More restful sleep
●● Improved nutritional health
●● Improved body composition
●● Improved bone density
●● Enhanced resistance to colds and other infectious diseases
●● Lower risks of some types of cancers
●● Stronger circulation and lung function
●● Lower risks of cardiovascular disease
●● Lower risks of type 2 diabetes
aerobic physical activity: activity in ●● Reduced risk of gallbladder disease

which the body’s large muscles move
in a rhythmic manner for a sustained
period of time. Aerobic activity, also
called endurance activity, improves
cardiorespiratory fitness. Brisk
walking, running, swimming, and
bicycling are examples.

●● Lower incidence and severity of anxiety and depression moderate-intensity physical
activity: physical activity that
requires some increase in breathing
●● Stronger self-image and/or heart rate and expends 3.5
to 7 kcalories per minute. Walking
at a speed of 3 to 4.5 miles per hour
●● Long life and high quality of life in the later years (about 15 to 20 minutes to walk one
mile) is an example.
vigorous-intensity physical activity:
physical activity that requires a
large increase in breathing and/or
heart rate and expends more than
7 kcalories per minute. Walking at
health a very brisk pace (.4.5 miles per
aerobic physical activity hour) or running at a pace of at least
moderate-intensity physical activity vigorous-intensity physical activity 5 miles per hour are examples.
fitness: the characteristics that
enable the body to perform physical
activity; more broadly, the ability
to meet routine physical demands
with enough reserve energy to rise
to a physical challenge; the body’s
fitness ability to withstand stress of all
kinds.
TABLE 1-5 American College of Sports Medicine’s Guidelines for Physical Activity
© David Hanover Photography
© David Hanover Photography

Steve Cole/Photodisc/
Getty Images
Cardiorespiratory Strength Flexibility
Type of Aerobic activity that uses large- Resistance activity that is performed at Stretching activity that uses the major
activity muscle groups and can be maintained a controlled speed and through a full muscle groups
continuously range of motion
Frequency 5 to 7 days per week 2 or more nonconsecutive days per week 2 to 7 days per week
Intensity Moderate (equivalent to walking at a Enough to enhance muscle strength Enough to feel tightness or slight
pace of 3 to 4 miles per hour)a and improve body composition discomfort
Duration At least 30 minutes per day 8 to 12 repetitions of 8 to 10 different 2 to 4 repetitions of 15 to 30 seconds

exercises (minimum) per muscle group
Examples Running, cycling, swimming, inline Pull-ups, push-ups, weight-lifting, Yoga

skating, rowing, power walking, cross- pilates
country skiing, kickboxing, jumping rope;
sports activities such as basketball,
soccer, racquetball, tennis, volleyball
a
For those who prefer vigorous-intensity aerobic activity such as walking at a very brisk pace (>4.5 mph) or running (5 mph), a minimum of 20 minutes per day, 3 days
per week is recommended.
Sources: American College of Sports Medicine position stand, Quantity and quality of exercise for developing and maintaining cardiorespiratory, musculoskeletal, and
neuromotor fitness in apparently healthy adults: Guidance for prescribing exercise, Medicine and Science in Sports and Exercise 43 (2011): 1334–1359; W. L. Haskell
and coauthors, Physical activity and public health: Updated recommendation for adults from the American College of Sports Medicine and the American Heart As-
sociation, Medicine and Science in Sports and Exercise 39 (2007): 1423–1434.

food group plan: a diet-planning tool The USDA Food Patterns
that sorts foods into groups based on
nutrient content and then specifies
that people should eat certain
food group plan USDA Food Patterns
amounts of food from each group.
USDA Food Patterns: the USDA’s
food group plan for ensuring dietary
adequacy that assigns foods to five
major food groups.
legumes (lay-GYOOMS, LEG-yooms):
plants of the bean and pea family with
seeds that are rich in protein compared
with other plant-derived foods.
Recommended Amounts
not
weekly
Notable Nutrients
Legumes

TABLE 1-6 USDA Food Patterns: Healthy U.S.-Style Eating Pattern
Food 1600 1800 2000 2200 2400 2600 2800 3000
Group kcal kcal kcal kcal kcal kcal kcal kcal
Fruit 1 1/2 c 1 1/2 c 2c 2c 2c 2c 2 1/2 c 2 1/2 c
Vegetables 2c 2 1/2 c 2 1/2 c 3c 3c 3 1/2 c 3 1/2 c 4c
Grains 5 oz 6 oz 6 oz 7 oz 8 oz 9 oz 10 oz 10 oz
Protein foods 5 oz 5 oz 5 1/2 oz 6 oz 6 1/2 oz 6 1/2 oz 7 oz 7 oz
Milk 3c 3c 3c 3c 3c 3c 3c 3c
Oils 5 tsp 5 tsp 6 tsp 6 tsp 7 tsp 8 tsp 8 tsp 10 tsp
Limit on kcalo- 130 kcal 170 kcal 270 kcal 280 kcal 350 kcal 380 kcal 400 kcal 470 kcal
ries available
for other uses*
*The limit on kcalories for other uses describes how many kcalories are available for foods that are not in nutrient-dense forms.
Source: U.S. Department of Health and Human Services and U.S. Department of Agriculture, 2015–2020 Dietary Guidelines for Americans, 8th ed.
(2015): health.gov/dietaryguidelines/2015/guidelines/.
TABLE 1-7 Estimated Daily kCalorie

Needs for Adults
Sedentarya Activeb
Women
19–25 yr 2000 2400
26–30 yr 1800 2400
31–50 yr 1800 2200
51–60 yr 1600 2200

●● More
611 yr 1600 2000
●● Less trans fewer Men
19–20 yr 2600 3000

Nutrient-Dense Choices
21–35 yr 2400 3000
36–40 yr 2400 2800
41–55 yr 2200 2800
56–60 yr 2200 2600
61–75 yr 2000 2600
761 yr 2000 2400
within
a
Sedentary describes a lifestyle that includes only the
activities typical of day-to-day life.
each group b
Active describes a lifestyle that includes physical activity
equivalent to walking more than 3 miles per day at a rate
of 3 to 4 miles per hour, in addition to the activities typical
of day-to-day life. In addition to gender, age, and activity
level, energy needs vary with height and weight (see
Chapter 6).

FIGURE 1-4 USDA Food Patterns: Food Groups and Subgroups
Fruit
Consume a variety of fruit, and choose whole or cut-up fruit more often than
fruit juice.
Limit fruit that contains solid fats and/or added sugars:
Polara Studios, Inc.

1 c fruit =
1 c fresh, frozen, or canned fruit
½ c dried fruit
1 c 100% fruit juice
Vegetables
Consume a variety of vegetables each day, and choose from all five subgroups
several times a week.

1 c vegetables =
1 c cut-up raw or cooked vegetables
1 c cooked legumes
1 c vegetable juice
2 c raw, leafy greens
Limit these vegetables that contain solid fats and/or added sugars:
Grains
Make most (at least half) of the grain selections whole grains.
Limit these grains that contain solid fats and/or added sugars:
1 oz grains =
1 slice bread
½ c cooked rice, pasta, or cereal
1 oz dry pasta or rice
1 c ready-to-eat cereal
3 c popped popcorn
(Continued)

FIGURE 1-4 USDA Food Patterns: Food Groups and Subgroups (continued)
Protein foods
Choose a variety of protein foods from the three subgroups, including seafood
in place of meat or poultry twice a week.

1 oz protein foods =
1 oz cooked lean meat, poultry, or seafood Limit these protein foods that contain solid fats and/or added sugars:
1 egg
¼ c cooked legumes or tofu
1 tbs peanut butter
½ oz nuts or seeds
Milk and milk products
Make fat-free or low-fat choices. Choose other calcium-rich foods if you don’t
consume milk.
Limit these milk products that contain solid fats and/or added sugars:
1 c milk or milk product =

1 c milk, yogurt, or fortified soy milk
1½ oz natural cheese
2 oz processed cheese
Oils
Use oils instead of solid fats, when possible.
trans
Limit these solid fats:
Matt Farruggio Photography

1 tsp oil =
1 tsp vegetable oil
1 tsp soft margarine
1 tbs low-fat mayonnaise
2 tbs light salad dressing

Another random document with
no related content on Scribd:
dezer namen. Van sommige vleinamen zijn verkleinnamen afgeleid
in alle of schier alle boven vermelde verkleinvormen. Van den
vleinaam H a y o , bij voorbeeld, zijn afgeleid de verkleinnamen
H a e i s e , H a e i t e , H a e i t s e , H a e i k e en H a e i t s j e (in
Nederlandsche spelling H a a i s e , enz.); van B o a y e (B o y e )
komen B o a i t e , B o a i t s e , B o a i k e , B o a i t s j e (volgens
Nederlandsche spelwijze B o i t e , enz.); van J e l l e zijn afgeleid
J e l s e , J e l t e , J e l t s e , J e l k e , J e l t s j e , enz.
Nog een andere naamsvorm is van de vleinamen afgeleid; te weten:

de patronymicale vorm op ing eindigende. Deze vorm, het echte, het
ware Oud-Germaansche patronymicum aanduidende, kan dus van
oorsprongswegen geene eigenlijke mansvóórnamen in ’t leven
roepen; hij duidt veeleer een maagschapsnaam aan, en is dan ook,
als inga, ink of ing, veelvuldig bij de Friesche, de Sassische en de
Frankische volksstammen, die gezamenlijk het Nederlandsche volk
uitmaken, als uitgang van maagschaps- of geslachtsnamen in
gebruik. Niettemin, sommigen van deze patronymicale, op ing
eindigende namen zijn heden ten dage, als bij misverstand (’t welk in
dezen zin ook bij andere Germaansche volken voorkomt), nog bij de
Friezen als mansvóórnamen in volle geijkt gebruik. Als zoodanigen
mogen hier vermeld worden: A l i n g , A m e l i n g , A s i n g en
A s i n g a , B a l i n g , B a l l i n g , B o a y i n g (B o o y i n g ),
Ebbing, Eling, Haring, Hemsing, Henning,
N a n n i n g , Ts j a l l i n g (T j a l l i n g ), W a l i n g en nog enkele
anderen. [217]
De hedendaagsche Friezen hebben de gewoonte hunner

voorouders om de mans- en vrouwenvóórnamen te verminken en te
vervormen door vleivormen en verkleiningsvormen (overigens
geenszins eene navolgenswaardige gewoonte), getrouwelijk
aangehouden. Zij breiden dit gebruik zelfs nog meer uit. Niet enkel
dat zij die verkorte en verknoeide namen hunner voorvaders trouw in
gebruik houden, als of die wannamen heel wat eigens en bijzonders
waren, maar zij blijven ook nog steeds voortgaan met dit verknoeien
hunner namen in vlei- en verkleinvormen. Vele reeds zeer verkorte
en verdraaide namen, vooral vrouwennamen, mishandelen zij rustig
verder, zoo dat die namen ten langen leste gansch onkenbaar
worden. Van de volledige namen C a t h a r i n a en M a r g a r e t h a ,
beiden van Griekschen oorsprong en beiden van schoone
beteekenis (te weten: „de reine” en „de perel”), was bij de Friezen in
den loop der eeuwen reeds T r y n t s j e en G r y t s j e (T r ĳ n t j e en
G r i e t j e ) geworden. Maar het schijnt als of voor de
hedendaagsche Friezen die namen nog niet genoeg verkort en
verbasterd waren. Immers maken zij in het dagelijksche leven de
wannamen T i n e of T y n k e en N i n e of N y n k e van T r y n t s j e
of C a t h a r i n a , en K i k e van G r y t s j e of M a r g a r e t h a . Even
zoo verknoeit men D i r k of D u r k (voluit D i e d e r i k ) wel tot
D u y e , de vrouwennamen D i r k j e (beter D i e d e r i k a ) tot
D u k k e , S i b b e l t s j e tot P i b b e , J e l l e wel tot J e y e ,
J e l t s j e tot J e i of J e i k e , A e l t s j e (A a l t j e ) en B a u k j e tot
A e y e en B a e y e , A u k j e en B a r t e l t s j e tot A k k e en
B a k k e , H y l k j e en H i l t s j e tot H i k e en H i k k e , E e l k j e tot
E k e ; Ts j e a r d t s j e (T j e e r d t j e ) tot K e k k e , L u t s k e tot
L u k k e of L o k k e , J i t s k e tot J i k k e , R o m k j e tot P o m m e ,
F r o u k j e tot P o i , (S j o e r d t s j e ) tot S j u t t e , enz., enz. Deze
nieuwerwetsche en leelijke naamsmisvormingen van den laatsten
tijd worden thans in den regel niet meer in de schrijftaal opgenomen,
ofschoon A k k e , B a e y e (B a a y e ) en J e i k e ook al een enkele
maal in de boeken van den burgerlijken stand vermeld staan.
Intusschen—ware ’t honderd of twee-honderd jaren vroeger
opgekomen om R o m k j e te mismaken tot P o m m e en
S i b b e l t s j e tot P i b b e , licht hadden wij thans ook Friezinnen die
als P o m m e en P i b b e in het kerkelijke doopregister en bij den
burgerlijken stand te boek stonden. En [218]de geleerden, die
honderd jaren na ons zullen leven, zouden zich dan mogen
inspannen zoo veel ze wilden en navorschen wat ze wilden, de
oorsprong en de beteekenis van de namen P o m m e en P i b b e en
P o i , dan zekerlijk als zeer eigenaardig Friesch vermeld, zoude hun
een raadsel moeten blijven.
Nemen wij als een enkel voorbeeld om aan te toonen hoe zeer de
oude, volledige namen heden ten dage in Friesland verbasterd zijn,
den naam E k e in behandeling. E k e , zoo heeten eenige mij
bekende Friezinnen, althans zoo worden zij in het dagelijksche leven
genoemd. Eene enkele staat ook werkelijk in de kerk en ten
gemeentehuize als E k e geboekt. In den regel echter, die E k e
genoemd worden, staan als E e l k j e te boek. E k e ! korter kan het
niet! Want dat ke is slechts een aanhangsel dat den verkleinvorm
maakt; lam of laem, bij voorbeeld, wordt lamke, lammetje, in het
Friesch. Neemt men dat aangehangene ke weg, dan blijft er van den
naam E k e anders niet over als eene enkele E. Is dat nu een naam,
een eigene Friesche naam? Wel neen! E k e is een vleivorm, een
poppenamme van E e l k j e , dat weet men nog. En de naam
E e l k j e is op zijn beurt weêr een verkleinvorm, door achtervoeging
van het aanhangsel je, van den mansnaam E e l k e . Zoo maakt
men, door ze den verkleinvorm te geven, vrouwennamen van
mansnamen: P y t t s j e , (P i e t j e ) van P i e t (P i e t e r , P e t r u s ),
B a u k j e van B a u k e (B a v o ), enz. Met E e l k e zijn wij
intusschen nog lang niet waar wij wezen moeten. Immers de
mansnaam E e l k e is op zich zelven ook weêr een verkleinvorm,
door achtervoeging van ke gemaakt. De Friezen toch, hierin
onderscheiden van andere Germaansche volken, die slechts hunnen
knapen, zoo lang ze nog kleine kinderkens zijn, met verkleinnamen
noemen—de Friezen hielden en houden die namen in
verkleinvormen ook in gebruik als de kinderen tot knapen en
jongelingen, zelfs tot mannen zijn opgegroeid. Nevens E e l k e staat
E e l t j e , het eerste met den Frieschen, het laatste met den
Hollandschen verkleinvorm; beide mansnamen beteekenen het
zelfde, beiden zijn het verkleiningsvormen van E l e . In der daad
worden zij, die E e l k e of E e l t j e heeten, in den dagelijkschen
omgang dan ook wel E l e , genoemd. Maar met E l e zijn wij [219]ook
nog niet tot den oorspronkelijken vorm des naams gekomen. Ook
E l e is weêr een verkorte, een versletene vorm. E l e staat in de
plaats van E d e l e , en is door zeer gewone uitslijting van de d (de)
ontstaan. Ook in het Hollandsch zegt men wel eêl voor edel,
vereêlen voor veredelen, vooral in dichterlijken stijl. E d e l e is de
volle vorm van dezen naam, die onder ons nog in zoo menigen
verschillenden verklein- en vleivorm voorkomt. E d e l e is een naam
die eene beteekenis heeft, die eenen zin te kennen geeft. Immers de
naam E d e l of E d e l e beteekent in der daad de edele, de edele
man. E d e l of E d e l e is de nieuwere vorm van den Oud-Frieschen
mansnaam A t h a l , dat is A d e l . Zoo heette, volgens de
overlevering, de tweede Prins van Friesland, de zoon van den
eersten, van F r i s o , en hij leefde 245 jaren voor Christus’ geboorte.
En A t h a l of A d e l , dien naam hebben vele oude Friezen
gedragen. Ook is de naam van het roemruchtige Oud-Friesche
geslacht A d e l e n er van afgeleid, en niets als een patronymikum
van A d e l . 6 De vrouwelijke vorm van A t h a l of A d e l is A t h a l a
of A d e l a , en dezen naam hebben zekerlijk vele Friezinnen in den
ouden tijd gedragen. Welke vader gaf niet gaarne zulken schoonen
naam, schoon in beteekenis en schoon in klank, aan zijn dochterke?
Ook was deze naam niet alleen bij de Friezen, maar bij alle Oud-
Germaansche volken in gebruik. Ook bij de oude Franken, die
gedeeltelijk de Germaansche voorouders der hedendaags geheel
verwaalschte Franschen geweest zijn. De naam A d e l a der
Frankische vrouwen is nog als Adèle bij de hedendaagsche
Fransche dames in gebruik. Andere volken, niet het minst ook de
Hollanders, hebben ook hier in, als in zoo menige andere zaak, de
Franschen nagevolgd, en zoo is nu Adèle vrij wel een
kosmopolitische naam geworden.
De Friezen echter, trouw gehecht aan hunnen Germaanschen

volksaard, hebben zich steeds te edel geacht om zulke en
[220]andere Fransche en verfranschte namen en naamsvormen te
dragen. Zij hebben ze steeds, met betamelijke minachting, van zich
gewezen. Maar zoo er nu eene Friezin is, wier verknoeide naam
E k e haar verdriet, of zoo er eene Friesche moeder of grootmoeder
is, die er iets op tegen heeft dat haar kind of kleinkind E e l k e of
E e l t j e zal heeten zoo het een knaap is, of E e l k j e als het een
meiske is—wel nu—met die, en met honderden andere soortgelijke
verkorte en verknoeide namen staat of valt haar Friesdom niet. Dat
men dan de volle, onverbasterde, oude en schoone namen A d e l
en A d e l a , vol beteekenis, weêr in gebruik neme en in eere
herstelle! Bij dien vrouwennaam hoede men zich echter wel dat men
er geen Fransche Adèle van make! Men late, bij ’t uitspreken, den
klemtoon of de stemsate rusten op de eerste en op de derde
lettergreep, op A en a. Zoo draagt men eenen echten Frieschen
naam, in volledigen, schoonen vorm.
Bij ’t verknoeien en verbasteren van de oude, oorspronkelijke

Friesche mans- en vrouwennamen spelen de verkleinvormen eene
zeer groote rol. Wij hebben boven reeds gezien dat de namen
E e l k e en E e l t j e , E e l k j e en E k e alle vier verkleinvormen
vertoonen door de aanhangsels ke, tje, en je, en deze vormen
vinden wij terug in een zeer groot aantal hedendaagsche namen,
zoo wel van mannen als van vrouwen. Bij voorbeeld in A u k e en
B a u k e , in E p k e , H a r k e en Y k e , in W i l k e en U u l k e
(U i l k e ), in F o l k e en Ts j e p k e (T j e p k e ), in S i p k e en
W o p k e ; dan in H a e n t s j e (H a a n t j e ) en H a n t s j e , in
J e n t s j e en Y n t s j e , in L u u t s j e , R i n t s j e en W i l t s j e ,
(H a n t j e , enz.) allen mansnamen. En in A u k j e en B a u k j e ,
Y m k j e en S j o u k j e , F r o u k j e en H o u k j e , F e i k j e ,
F o e k j e en F o k j e , H i s k j e en L i s k j e , H y l k j e en
L i e u w k j e , L o l k j e en N a m k j e met O f k e en O e d s k e ,
M a e i k e en M i n k e , R i e m k e en R i n s k e , S y t s k e en
W y t s k e , S a e p k e (S a a p k e ) en S w o b k j e , Te a t s k e en
Y f k e , allen vrouwennamen. Deze en soortgelijke namen erkent
nog iedereen als verkleinvormen, omdat de aanhangsels ke, tje en je
nog heden zoowel in de schrijf- als in de spreektaal in volle gebruik
zijn. Anders is het met de Friesche namen die uitgaan op
verkleinende aanhangsels welke in de hedendaagsche spreek- en
[221]schrijftaal niet meer voorkomen. Slechts de man die de Oud-
Friesche taalkunde in het bijzonder heeft beoefend, verstaat dat er
verkleinvormen schuilen in de namen A t s e en W a t s e , S y t s e
en W y t s e , R e i t s e , W e i t s e en S w e i t s e , D o a i t s e en
H o a i t s e , H o a t s e en H a i t s e , F e t s e en J e t s e , T j i t s e
en R i t s e , in R i e n t s , B i e n t s en G r a e t s , in U u l t s e n en
L u u t s e n , in Y t s e n en M o n t s e n , in D o u w t s e n , J e l t s e n
en M a r t s e n ; verder in A b e l e en H e a b e l e , A n d e l e en
B a r t e l e , E a b e l e en D o e k e l e , L y k l e en R y k l e ,
S e a k e l e en S i b b l e , J a k k e l e , N a m m e l e en O e b e l e .
En toch is dit het geval. Het aanhangsel tse (ts, tsen) is een Oud-
Friesche verkleinvorm, en le eveneens. Dit blijkt ook hier uit dat
velen dezer namen nog heden ook in onverkleinde vormen bij ons in
gebruik zijn. Bij voorbeeld: A t t e (de vrouwelijke verkleinvorm
A t s j e is vooral niet zeldzaam), F e i t e , H a i t e en H o a i t e ,
T j i t t e of T i e t e , M o n t e , A b e , E a b e , B a r t , D o e k e ,
N a m m e n (uit den verkleinvorm N a m m e l e is de n van den
oorspronkelijken vorm N a m m e n gesleten, omdat de n en de l te
veel op elkanderen stooten), O e b e (O b b e of U b b o ), enz. Het
Oud-Friesche verkleinende aanhangsel ts is volkomen een en het
zelfde als het Nieuw-Friesche aanhangsel ke. Immers zijn k en ts of
tsj wisselletters in het Friesch. De ts of tsj neemt in het Friesch en
Engelsch dikwijls de plaats in van de k in de verwante Germaansche
talen. Men denke aan tsjerke en church tegenover kerk en kirche,
aan tsjiis en cheese tegenover kaas en käse.
De hedendaagsche Friesche uitspraak van het Hollandsche

verkleinende aanhangsel tje als tsje, bij voorbeeld bytsje voor beetje,
potsje voor potje, Pytsje voor Pietje, enz. is eigenlijk en
oorspronkelijk tjse, tse, of ke. Zoo dat men eigenlijk byttsje (byt-tsje
= bytke) moest schrijven, met Pyttsje, pottsje, enz. Immers de
woorden byt, pot, Pyt eindigen uit zich zelven reeds op t, en ’t
aanhangsel tje of tse of tjse begint er mede. Even eens moest men
A t t s e (At-tse = At-ke = At-tje = de kleine A t t o ) schrijven, met
Ts j i t t s e , L u u t t s e n , enz., in plaats van A t s e , Ts j i t s e ,
L u u t s e n . Die aangaande deze ts = k, en tse of tjse = ke als
verkleinend aanhangsel iets naders weten wil, leze eene zeer
belangrijke aanteekening van onzen taalgeleerde J. H. Halbertsma,
bij zijn verhaal De treemter fen it Sint-Antoni-Gasthuws. [222]
Ook een zeer oud verkleinend aanhangsel is le, dat achter namen
als E a b e l e , D o e k e l e , N a m m e l e geplaatst is.
Oorspronkelijk is het volkomen een en het zelfde als het
verkleinende achtervoegsel lyn bij de oude Hollanders en
Vlamingen, als lein bij de hedendaagsche Hoogduitschers, in de
woorden maegdelyn, oogelyn, vogellyn (niet vogelijn), en blümlein,
röslein, äuglein.
Achter den verkleinvorm ke eischt de Oud-Hollandsche, alsook de

Hoogduitsche uitspraak eene n (b.v. roosken, meisken, en röschen,
mädchen), waar de Friesche uitspraak die n achterwege laat:
roaske, fanke. En zoo is het ook met den uitgang lyn of lein, die in
het Friesch, zonder n, als le luidt. Zoo als de oude Friezen in deze
zaak deden, spreken nog heden de Zwaben in Opper-Duitschland,
die rösle, mädle zeggen; terwijl de Zwitsers in hun röseli, maidli de i
nog laten hooren, maar de n ook niet.
Eene bijzondere oorzaak van het verval der Friesche namen is

gelegen in het onverstand van allerlei vreemde, onfriesche
predikanten en pastoors, schoolmeesters, notarissen, ambtenaren
van den burgerlijken stand, enz. in Friesland. Van ouds schreven de
Friezen natuurlijk hunne Friesche namen volgens de Friesche
spelling en niet volgens de Hollandsche of eene andere. Trouwens,
eene andere schrijfwijze is ook niet mogelijk, ten zij men er niet om
geve zoo men onzin voor den dag brengt. Die Friesche spelling van
Friesche namen en woorden is de eenig goede, en is door alle
Friezen, die slechts een weinig gevoel voor taalzuiverheid, slechts
een weinig kennis van spelling en letterwaarde hebben, dan ook
steeds gevolgd tot in deze eeuw. Sedert de helft dezer eeuw zijn er
al meer en meer vreemde, onfriesche, meest Hollandsche
onderwijzers, predikanten, pastoors en ambtenaren in de Friesche
gewesten aangesteld geworden. Sommigen van deze
vreemdelingen, ja bijna allen, geven den Friesche taal geenszins de
eere die haar toekomt, waardeeren haar niet of minachten haar,
omdat zij haar niet kennen, omdat zij haar dwazelijk uit der hoogte
aanzien voor een verbasterd en leelijk volksdialect. Anderen zelfs
haten haar, haten de Friesche taal omdat zij hun moeielijkheden in
den weg legt in hun verkeer met het Friesche volk, haten haar omdat
de Friesche taal hen dwingt zich in te spannen en nog wat te leeren
—een zware eisch voor waanwijze [223]betweters. Die willen dan wel
het Friesch schoeien op de Hollandsche leest, het Friesch dwingen
in het Hollandsche spoor, met andere woorden: zij willen Friesche
namen en woorden schrijven volgens Hollandsche spelregels en—
begaan dan domheden, waar mede zij den waren Friezen ergeren.
Deze schadelijke invloed van vreemdelingen op de Friesche taal,
waartegen de Stand-Friezen dienen te waken en zich krachtig te
verzetten, blijkt ook uit de dwaze spelling waarin heden ten dage
sommige Friesche namen in nieuwsbladen en andere openbare
geschriften voor ’t licht komen. Daar vindt men wel S i e t s c h e en
W i e t s c h e , J e t s c h e en V e t j e met V o k e l t j e en
V r o u w k j e , Z w o p k j e en Z w e i t s e , R i n z e en B i n z e ,
Ta e k e en Ta e t s c h e , Z ĳ t z e en V o l k e r t geschreven, in
plaats van S y t s k e en W y t s k e , J e t s k e en F e t s j e (F e t j e ),
F o k e l t s j e (F o k e l t j e ) en F r o u k j e , S w o b k j e ,
S w e i t s e , R i n s e , B i n s e , Te a k e , Te a t s k e , S y t s e en
Folkert.
Die tweeklank ie in plaats van den enkelen klank dien de Friezen

met y afbeelden, die ie waarmede de Hollanders meenen de
Friesche zuivere, lange i (y of î) te kunnen weêrgeven, is in namen
als S i e t s e en W i e b r e n in het geheel niet op zijne plaats. De ie
is in het Friesch immers duidelijk een tweeklank, gelijk zij
oorspronkelijk in het Hollandsch ook was, en nog heet. De Friezen
laten in hunne uitspraak dan ook zeer te recht nog duidelijk hooren
dat de ie een tweeklank is, in tegenoverstelling met de Hollanders
die deze oude en zuivere uitspraak verloren hebben, en geen
onderscheid meer kennen tusschen ie en i of y. Immers in het woord
wiet (nat) laten de Friezen eenen gants anderen klank hooren als in
W y t (s k e ), een onderscheid dat het verstompte gehoor der
Hollanders niet meer schijnt te kunnen vatten.—De sch in woorden
als school, schoen, schip, visch, wasschen wordt in het Friesch,
even als in de Noordsche talen, als sk uitgesproken: skoale, skoe,
skip, fisk, waskje. Door deze Friesche uitspraak in de war gebracht,
meenen sommige waanwijze vreemdelingen ook de sk in de namen
W y t s k e , G e l s k e , A n s k e , enz. als sche te moeten
verhollandschen, en er W i e t s c h e , G e l s c h e , A u s c h e van
te moeten maken. Intusschen, de sk in W y t s k e , G e l s k e ,
A n s k e komt geenszins overeen met de Hollandsche sch. O neen!
Immers in deze en soortgelijke [224]namen is sk slechts eene
toevallige samenvoeging van letters. Hier staan de s en de k slechts
bij toeval naast elkanderen, en vormen geenszins eene bijzondere
letterverbinding. Hier behoort de s aan de lettergrepen W y t s ,
G e l s en A n s (A n s o ), en de k is de eerste letter van het
verkleinende aanhangsel ke. Dus W y t s - k e (W y t s - k e , de kleine
—of vrouwelijke—W y t s e ), en niet Wyt-ske, Wyt-sche of Wiet-sche.
—De Friesche taal kent geen letter ij, zooals de Hollandsche tongval
en het hedendaagsche geijkte Nederlandsch. Men kan, of liever mag
dus niet W ĳ t s e , S ĳ t s e , W ĳ b r e n , S ĳ b o u t schrijven.
W y t s e , S y t s e , W y b r e n , S y b o u t of S i b o u t moet het
wezen. Ook kent de Friesche taal niet de letters v en z. Die halve,
verloopene, vloeiende en suizende medeklinkers zijn te flauw en te
zwevende voor de Friesche tonge; zij worden in het Friesch door f
en s vervangen. Dat men dus niet Z ĳ t z e , B i n z e , Z w e i t z e en
Z w o p k j e , noch ook V e t j e , V r a n k , V e d d e , V o l k e r t of
V o l m e r schrijve, maar F e t s j e (F e t j e ), F r a n k , F e d d e ,
F o l k e r t , F o l m e r met S y t s e , B i n s e , S w e i t s e en
S w o b k j e . Even min schrijve men de bijzondere Friesche en
Engelsche tweeklank ea (in de woorden brea of bread, dea of dead),
waar deze klank in Friesche persoonsnamen voorkomt, als ae, als of
het een Oud-Hollandsche lange a ware. Dus niet A e b e , Ta e k e ,
Ta e t s c h e , A e d e , P a e z e n s gelijk men heden ten dage wel
doet, maar E a b e , Te a k e , Te a t s k e , E a d e (of Æ b e ,
Æ d e ) en P e a s e n s .
Mogen zulke misvormde namen nooit meer worden geschreven! Dat

de Friezen zich niet door allerlei vreemdelingen allerlei knollen voor
citroenen in de handen laten stoppen. Maar dat zij zuiver Friesch
mogen blijven, ook in de goede Friesche spelling hunner Friesche
namen! Immers, men kan geen Friesche woorden en namen, geen
Friesche klanken met Hollandsche letterteekens afbeelden. Die dit
nochtans doet, die W i e t s c h e schrijft en Z ĳ t z e , Ta e k e en
V e t j e , handelt even dwaas als de man die Engelsche, Duitsche en
Fransche namen met Hollandsche klanken en letterverbindingen
afbeeldt—die dus Dzjeems, Loedwieg en Zjaak, of Swensie,
Karrelsroe en Bordo schrijven zoude, in stede van J a m e s ,
L u d w i g , J a c q u e s , S w a n s e a , K a r l s r u h e en
B o r d e a u x . [225]
Alles wisselt, verandert, verslijt, teert uit, sterft af, in ’t

ondermaansche. Alles! Ook de bijzonderheden in zeden, taal en
kleeding der Friezen, al hoe trouw anders de Friezen in den regel
ook gehecht zijn aan de eigenaardigheden, door hunne edele en
roemrijke voorouders hen overgeleverd. In deze zaken toch zijn de
hedendaagsche Friezen geenszins meer de zelfden, die ze van ouds
geweest zijn, die ze nog voor honderd en voor vijftig jaren waren.
Zelfs kan de opmerkzame veel korter tijdsbestek noemen, om
veranderingen aan te toonen. Ook in de Friesche mans- en
vrouwennamen doet zich deze wisseling en verslijting, dit afsterven
of buiten gebruik raken bemerken—al is dit ook betrekkelijk gering
en weinig, veel minder dan bij onze stamverwante volken met hunne
volkseigene namen geschiedt. Maar toch droeg deze en gene onder
onze voorouders in de middeleeuwen en later eenen naam die thans
onder ons niet meer gehoord wordt. Ja zelfs in de vorige eeuw nog
kwamen onder de Friezen sommige namen, goed Oud-Friesche
namen voor, die men thans slechts uiterst zeldzaam of in het geheel
niet meer aan kinderen geeft, ’t en zij dan in veranderden vorm, als
R i c h j e voor R i x t a , L u t s k e voor L u x t a , J e l t s j e voor
J i l d o u , R e i n t s j e voor R e i n o u . Ook in deze zaak heerscht —
— de mode! Sedert de helft dezer eeuw vooral schijnt het alsof de
Friesche namen sommigen ontaarden Friezen niet meer goed
genoeg zijn. Die verbasterden en verbijsterden tooien hun kroost,
dwaas genoeg! liever met de romantische namen van allerlei
vreemde lui, vooral liefst met Fransche en Engelsche namen, dan
met de eenvoudige en eerlijke namen der eigene voorouders. Hier
en daar is er onder ons eene ijdele moeder en een zwakke vader die
aan zoontje of dochterke niet den Frieschen naam geven van
hunnen eigenen vader, van hunne eigene moeder, gelijk de Friesche
zede dit van ouds eischt, maar eenen vreemden, eenen
zoogenoemd mooien naam. Daartoe wordt dan de Friesche naam,
die het kind rechtmatig toekomt, verknoeid en verdraaid,
zoogenoemd verfraaid, maar in der daad misvormd en onkenbaar
gemaakt. Of wel—men bedenkt maar eenen geheel vreemden
naam, hoe vreemder en romantischer, hoe mooier; bij voorbeeld:
A u r e l i a voor A u k j e ; E l l a voor J e l t s j e ; H e n r i voor
H a r k e ; G e o r g voor G o s s e ; T i t u s voor T i e t e of Ts j i t t e ,
enz. [226]Dwaas, die zoo handelen! Onwaardig, onfriesch, die zoo
doen! Zal men den kinderen de oude en eervolle namen der eigene
ouders en voorouders onthouden, die kenmerken hunner Friesche
afstamming, de edelste onder de Germanen? Zal men ze tooien (?)
met de soms verachtelijke namen van vreemde schurken en
schelmen, hoeren en snoeren misschien? Neen immers! Geen ware
Fries, geen Stand-Fries zal aldus zijn kroost ontadelen.
Behalve deze dwaze en treurige gezindheid, die het vreemde,

opgesmukte, opzichtige, gekunstelde in alle opzichten verkiest
boven het eigene, eenvoudig-schoone, degelijke,—eene gezindheid
die gelukkiger wijze onder de Friezen nog weinig voorkomt, minder
dan bij eenig ander volk—is daar nog eene andere reden die het
uitsterven en verbasteren van Friesche namen ten gevolge heeft.
Die reden is gelegen in de meening welke niet weinigen, overigens
goed Frieschen Friezen eigen is, dat de Friesche namen leelijk zijn,
leelijk klinken, dat het slechts zinlooze klanken zijn, en dat zij den
dragers van die namen iets onbeschaafds, iets weinig
gedistingueerds (basterd-woorden passen bij verbasterde
gezindheden) zouden verleenen. En fijn beschaafd en gepolitoerd
(op zijn Fransch, God betere ’t!), ook gedistingueerd (al is het dan
ook valsch) willen er heden ten dage zoo velen zijn!
Nu—ik wil hier ook niet ten eenen male ontkennen dat sommige
Friesche namen, zoo wel van mannen als van vrouwen, in der daad
niet schoon van klank en vorm zijn. Ik kan mij zeer wel voorstellen
dat deze of gene, met een fijn ontwikkeld gehoor en met goeden
smaak begaafd, namen als S j e r p , N a m m e l e , O e g e ,
Oebele, Goaitsen, Durk, Harm, Freark, Olfert,
H o a t s e , J i s k , G o u k e , G u r b e , W o p k e , namen als
Eke, Baeye, Akke, Wobbeltsje, Gatske,
Jisseltsje, Nammentsje, Murkje, Jaeike,
S j o e r d t s j e , leelijk, zeer leelijk, op den duur ondragelijk vindt.
Maar aan deze, in zich zelven reeds misvormde, verkorte namen is
men immers ook niet gebonden! Men kan die namen in hunnen
oorspronkelijken, volledigen, onverbasterden vorm herstellen. Dan
zijn ze niet leelijk, noch zonder zin. Hier boven hebben wij dit reeds
aangetoond bij ’t behandelen der namen E k e of E e l k j e , E e l k e
of E e l t s j e met S j o e r d en S j o e r d t s j e , F r e a r k en S i e r k
enz. Als eene kleine proeve, hoe men in deze zaak te handelen
[227]hebbe, wil ik aan het einde van deze verhandeling een lijstje
geven van eenige hedendaagsche, verbasterde en verkorte Friesche
namen, met hunne Oud-Friesche, volledige vormen daar achter.
Al geef ik toe dat eenige, zelfs vele hedendaagsch Friesche namen

leelijke, wanklinkende, onbehagelijke vormen vertoonen, dit is toch
geenszins bij allen het geval. De mansnamen A l l e r t , E d s a r d of
I d s e r t , A l e f , A l g e r , A y o l t (meest in Groningerland in
gebruik), B r u c h t , F r a n k , J i l d e r t , W y b r a n d , S y b r a n d
en G e r b r a n d , O n n o , G e r l o f , Ts j a l l i n g , H a y o ,
Hillebrand, Hubert, Hero, Ivo, Meinert,
R e i n d e r t , Ta c o , H a r t g e r , en de vrouwennamen
B r e c h t j e , Y m k j e , S i b r i c h en W i b r i c h , A u k j e ,
M i n k e , W y t s k e en S y t s k e , W y p k j e , R i n s k e , E l s k e ,
G e e s k e zijn namen die, al zijn het ten deele ook slechts
verdraaide en verkorte namen, toch geenszins leelijk van klank en
vorm zijn te noemen. Deze en vele soortgelijke namen hebben in de
mansnamen iets krachtigs, edels, manhaftigs, in de vrouwennamen
iets liefelijks, ongekunstelds, dat Fries en uitman behaagt. Maar, het
zij dat men nu deze namen in deze vormen aanhoude of afschaffe,
het zij men ze tot hunne oorspronkelijke zuivere vormen terug
brenge, men wachte zich wel die namen nog meer te verdraaien, in
de meening ze te verfraaien. Ware misbaksels en monsters van
namen zijn er al, door dat zoogenoemde „mooier maken”, door
weinig belezene en weinig beschaafde, door smakelooze menschen
tot stand gebracht. Die R o m k j e tot R o m e l i a , W o b k j e tot
W o b b i n a , G e e s k e tot G e z i e n a , E l s k e tot E l z i e n a ,
A a l t j e tot A l i d a , J e l t j e tot J e l l i n a , S j o e r d t j e tot
S j o e r d i n a , F o k e l t j e tot F o k e l i n a , of D o e d e tot
D o e d e r u s , S i b b l e tot S y b i l l u s , A n n e tot A n n e e ,
F e d d e tot F e d d e r u s , E a b e l e tot A b e l i u s , T i m e n tot
T i m o t h e u s , B a r t e l e tot B a r t h o l o m e u s , J e n t j e tot
G e n t i u s , H e s s e l tot H e s s e l i u s , J i l l e r t tot J i l l a r d u s
maakt, geeft daar door een bewijs van onverstand en wansmaak.
Gelukkig is deze dwaasheid bij ons Friesche volk tusschen Flie en
Lauwers, dus bij de kern des geheelen Frieschen volks, veel minder
in zwang dan bij de andere Friesche stammen, vooral bij
Groningerlanders en Oost-Friezen. Dezen maken van R o e l f k e ,
S w a a n t j e , G e r k j e , G e e r t j e , L a m m e c h i e n en
L u b b e c h i e n (in ’t [228]eigenlijke Friesland L a m k j e en
L u b k j e ), van F r o u k j e , enz. R o e l f i n a , S w a a n t i n a ,
G e r c o l i n a , G e e r t j e d i n a , L a m m e c h i e n a en
L u b b e c h i e n a , F r o u k e l i n a , enz.; de Oost-Friezen van
H a i k e (de vrouwelijke vorm van H a y o ), H a y o n e t t a en
H a y o l i n a , van G e e s k e , H i l k e en L u b k e wel G e e s k e a ,
H i l k e a en L u b k e a . Dit zijn ware monsters van namen,
wannamen, die hoe eer hoe liever buiten gebruik moeten gesteld
worden, en die geen waarlijk beschaafd man zijnen kinderen geven
zal. Dan nog maar liever geheel vreemde namen, zoo als zij doen
die eenen knaap, welke naar zijnen grootvader H e t t e of T i e t e
moest heeten, H e c t o r of T i t u s noemen, of een meiske dat den
naam van hare grootmoeder A u k j e of H e i l t j e toekwam,
A u r e l i a of H e l e n a noemen—al geeft zulke handelwijze dan ook
getuigenis van onfriesche gezindheid, van weinig gevoel voor de
eere van ’t eigene volk, van de eigene voorouders. Dat men echter
oorspronkelijk onfriesche namen als K l a a s , T h ĳ s , P i e r , J a n
en K e e s , als N e e l t j e , L e e n t j e , T r ĳ n t j e , G r i e t j e ,
A n g e n i e t j e , M a r t j e , enz., die grootendeels ook bij de
Hollanders en andere Nederlanders in deze vormen voorkomen,
terug brengt tot de oude volle vormen N i c o l a a s , M a t t h e u s ,
Petrus, Johannes, Cornelis, Cornelia,
M a g d a l e n a , C a t h a r i n a , M a r g a r e t h a , A g n e s en
M a r t h a , daar kan niemand wat op tegen hebben. Dat druischt niet
in tegen den goeden smaak. In tegendeel, die volle namen zijn verre
weg te verkiezen boven de hier vermelde verdraaide en ingekorte
verbasteringen daar van.
Reeds in de vorige eeuw is men begonnen sommige Frieschen

mansnamen, die op eene toonlooze e eindigen (H o b b e , Y n t e ,
H a r k e ), welluidender, aannemelijker te maken door die e met eene
o te verwisselen, en dus van bovengenoemde namen H o b b o ,
I n t o , H a r c o te maken. Deze namen, op o eindigende, vertoonen
in der daad, volkomen of ten naasten bij, de Oud-Friesche vormen,
waarvan de namen op toonlooze e slechts verbasteringen,
afslijtingen uitmaken. Men handelt dus zeer redelijk zoo men die
oorspronkelijke o weêr in zijn recht herstelt. Ook zijn deze
naamsvormen, op o uitgaande, eigenlijk nooit geheel buiten gebruik
geweest, ook in de zestiende en zeventiende eeuw niet. [229]In
sommige aanzienlijke maagschappen hield men dien vorm op o
steeds in gebruik, al was het dat bij boeren, burgers en geringe
lieden de toonlooze e in plaats van die o getreden was. In Oost-
Friesland en Groningerland is deze o nooit zoo algemeen door de e
verdrongen geweest, als in Friesland bewesten Lauwers. Ook heden
nog treft men in die gewesten meer Friesche namen in hunnen
oorspronkelijk op o uitgaanden vorm aan, dan in ’t eigenlijke
Friesland. Men kan veilig de namen, op toonlooze e eindigende, in
beteren vorm herstellen door eene o de plaats van die e te doen
innemen; door bij voorbeeld van A i s e en van S i b e , van H a l b e
en van W y t s e , van R i n s e en van M i n n e , van A t s e en van
L y k e l e te maken A i s o en S i b o , H a l b o en W y t s o , R i n s o
en M i n n o of M e n n o , A t s o en L y k l o . Maar men doet beter,
men handelt in taalkundig opzicht wetenschappelijker, men bereikt in
den regel ook beter zijn doel (te weten het herstellen der namen in
zuiverder en welluidender vormen), zoo men die namen welke op tse
en le uitgaan (A t s e , F e t s e , S e a k e l e , L y k e l e , O e b e l e )
en die, gelijk op bl. 213 en vervolgens reeds is aangetoond, eigenlijk
slechts verkleinvormen zijn—eerst herstelle in den oorspronkelijken,
onverkleinden vorm, en er dan de o achter plaatse. Zoo men dus
van A t s e en F e t s e (A t - t s e en F e d - t s e , de kleine A t t e en
de kleine F e d d e ) maakt A t t o en F e d d o ; van S e a k e l e en
O e b e l e , S a c o en U b o (men spreke O e b o ). Zie hier, als
verdere voorbeelden, eenige Friesche mansnamen in den
hedendaags meest gebruikelijken, versletenen vorm, met den
oorspronkelijken Oud-Frieschen vorm er achter.
A b b e —A b b o .
A b e , A b e l e , E a b e , E a b e l e —A b o .
A d d e —A d d o .
A d e , E a d e , E d e —A d o , E d o .
A g e —A g o .
A g g e , E g g e —A g g o , E g g o .
A i k e —A i c o .
A i l k e —A i l c o .
A i s e , E i s e —A i s o , E i s o .
A l e , A l l e —A l o , A l l o .
E p p e , E p k e —E p p o , E p c o .
A t e , A t t e —A t o , A t t o .
A u k e —A u c o , A v o .
B a u w e , B a u k e —B a v o .
B o u w e , B o u k e —B u v o .
B o t e —B o t h o .
B r u i n —B r u n o .
D o e d e —D o d o .
D o e k e , D o e k e l e —D u c o , [230]in zuiverder, onverkleinden
vorm echter D o d o .
E d e —E d o .
E e l k e , E e l t j e —E e l c o ; in zuiverder, onverkleinden vorm
echter A d e l .
F e y e , F e i k e —F e y o , F e i c o .
F o k k e , F o e k e —F o c c o , F u c c o .
F o l k e —F u l c o .
H a y e , H a i k e , H a i t e , H a i t s e —H a y o , H a i c o ; de
laatste vorm is niet te verkiezen.
H e r e , H e e r e , H e a r e , H j e r r e —H e r o .
O e d s —O d o , U d o (spreek O e d o ).
O e n e —O n n o , U n o (spreek O e n o ).
P o p p e , P o p k e —P o p p o , P o p c o ; de laatste vorm is
niet te verkiezen.
S a k e , S a k e l e , S e k e l e , S e a k e l e —S a c o .
Ta k e , Te a k e , Te k e , Te k e l e , Te a k e l e —Ta c o .
S c h e l t e —S c e l t o .
S o l k e —S o l c o .
Ta d e , Te a d e —Ta d o .
T i e d e , T i e t e , T j i t t e , T j i t s e —T h i e d o of T h e o d o .
S i b e , S i b b e , S i p p e , S i p k e , S i b b e l e —S i b o ,
Sibbo.
W i b e —W i b o .
U i l k e , U i l t j e , U i l t z e n —U l o .
W i t e , W i t t e , W y t s e —W i t o .
W o b b e , W o p , W o p k e —W u b b o .
Van deze soort van eenvoudige, zoogenoemde stamnamen zijn

H a y o , H u g o , O n n o , O t t o , M e n n o , B e n n o , enz.
steeds in gebruik geweest, ook bij de andere volksstammen in de
Nederlanden en Duitschland.
Geheel in overeenstemming met de bovengenoemde mansnamen

kan men de toonlooze e, waarop vele hedendaagsch Friesche
vrouwennamen eindigen, veranderen in eene a. Die namen
herkrijgen daar door veelal hunnen ouden, oorspronkelijken vorm, en
worden tevens welluidender en aannemelijker. Zoo kan men van
Te t , Te t t e of Te t s j e maken Te t t a , van A t h of A t s j e A t t a ,
en M i n n a van M i n k e of M i n t s j e .
De Friesche vrouwennamen komen heden ten dage meest in

verkleinvormen voor; gaan dus veelal op je, tje, kje, ke uit. Zoo men
deze onnoodige, meestal leelijke verkleinvormen eerst van de
namen afneemt, en dan eene a voegt achter den overblijvenden
[231]naamsstam, dan verkrijgt men in den regel den oorspronkelijken
vorm van den naam. Zoo men dus van Y t s j e of I t s j e (eigenlijk
I d - t j e of Y d - t j e ) den verkleinvorm tje wegneemt, en achter den
overblijvenden naamsstam I d of Y d eene a voegt, is de naam in
zijnen oorspronkelijken en schoonen vorm I d a hersteld.
Zie hier, als verdere voorbeelden, eenige Friesche vrouwennamen in

den hedendaags meest gebruikelijken vorm, met den
oorspronkelijken Oud-Frieschen vorm daar achter.
D e t j e —D e d d a .
E l s k e , E l s j e —E l s a .
F r o u k j e —F r o u w a , F r o w a ; de laatste is de beste vorm.
H e i l t j e —H e i l a .
H i l t j e , H i k k e , H y l t j e , H y l k j e , H i k e —H i l d a .
H o u k j e , H o l k j e —H o l d a .
Y n s k j e —I n a .
J e l t j e , J e i k e —J e l l a .
B o n t j e —B o n n a .
B o t j e —B o t h a .
M e i n t j e —M e i n a ; in den alleroudsten vorm M e g i n a of
Magina.
F e t j e , (F e d - t j e )—F e d d a .
F o k j e , F o e k j e , F o k e l t j e —F o c c a , F u c c a , F o c a .
Y m k j e , I m k j e , E m k j e —I m a , I m m a , E m m a .
E a d s k e , A t j e —A d a .
R e i n t j e —R e i n a ; in den alleroudsten vorm R e g i n a of
R a g i n a , waarbij men echter niet aan het Latijnsche woord
regina (koningin) te denken hebbe.
G e e s j e , G e e s k e —G e s a . De meer bijzonder Oud-
Duitsche vorm G i s e l a (ook een verkleinvorm), kan ook zeer
wel in de plaats van G e e s k e genomen worden.
E p k j e , E p j e —E p p a .
A a f k e —A v a .
D o e t j e (d.i. D o e d - t j e ), D o e k j e , D o e k e l t j e —D o d a .
D o u t j e , D o u w t s e n —D u v a .
D i e u w k e , D i e u w e r t j e —D i u v a , D i e t w a r a ,
Thiadware.
H a i t s k e , H a i k j e , H a i t j e —H a y a .
G e e l t j e , G e a l t j e —G e l a .
H i t j e (H i d - t j e )—H i d d a .
T i e t j e —T h i e d a of T h e o d a .
De namen A d a , E m m a , I d a zijn van ouds her ook bij andere
Germaansche volken buiten Friesland in gebruik gebleven. De
meeste overigen hebben alleen de Friezen behouden. [232]
Ten slotte nog geef ik hier eene lijst van Friesche persoonsnamen in
hunnen hedendaagschen, verbasterden en verkleinden vorm, met
de oude, oorspronkelijke, volle vormen daar achter. De letters m en v
achter de namen duiden aan of zij mans- of vrouwennamen zijn.
A a r t , A r e n t , A a n m.—A r n of ook A r n o l d .
A l g e r . m.—A d e l g a r .
A l l e r t . m.—A d e l h a r t .
A n d e l e . m.—A n d o .
A a f j e , A a f k e . v.—A v a of ook A b a .
A a l t j e . v.—A d e l a .
A n s k e . m.—A n s o .
A u k e . m.—A u d o , A u c o of A v o .
A u k j e . v.—A u d a of A v a .
B e a n , B a a r t , B e e r t , B e r e n d , B a r e n d , m.—
Bernhard.
B a a r t j e , B a a t j e , B e r e n d j e (B e r e n d i n a ). v.—
Bernharda.
B a u w e . m.—B a v o .
B a u k j e , B a a i e . v.—B a v a .
B a r t e l e , B a r t l e . m.—B a r t of B r e c h t en B a r t h o l d .
B a r t e l t j e , B a r t j e , B r e c h t j e , v.—B a r t h a of
B e r t h a , of B r e c h t a en B a r t h o l d a .
B o u w e . m.—B u v o .
B o u k j e . v.—B u v a .
B i n n e , B i n s e , B e n t e , m.—B e n n o .
Bentje, Benskje, Bints, Binke, Bintje,
B i n t s k e , v.—B e n n a .
B e n n e r t , B i n n e r t . m.—B e r n h a r d .

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Nutrition for Health and Health Care

(MindTap Course List) 7th Edition -

From Whitney/Rolfes, Understanding Nutrition, 13E. © 2013 Cengage Learning.

From Whitney/Rolfes, Understanding Nutrition, 13E. © 2013 Cengage Learning.

From Whitney/Rolfes, Understanding Nutrition, 13E. © 2013 Cengage Learning.

Tolerable Upper Intake Levels (UL) for Minerals

Linda Kelly DeBruyne

Product Assistant: Lauren R. Monz

Intellectual Property Project Manager:

Photo Researcher: Nishabhanu Beegan, Library of Congress Control Number: 2018946256

Text Researcher: Sriranjani Ravi,

Printed in the United States of America

National Health Goals 11 Monosaccharides 68

Digestion in the Mouth 45

Finding the Fats in Foods 108 Genetics and Weight 174

Nutrition in Practice Fad Diets 195

Protein Deficiency 132 Chapter 8

Health Risks of Underweight 161 Water Balance 238

Nutrition Prior to Pregnancy 272

Nutrition in Practice Encouraging Successful Nutrition in Practice Hunger and Community

Care Planning 404

Drug Effects on Food Intake 416 Dry Mouth 490

Oral Supplements 434 Chapter 18

Candidates for Parenteral Nutrition 448 Fat Malabsorption 519

Symptoms of Diabetes Mellitus 566 Causes of Acute Kidney Injury 630

Consequences of Atherosclerosis 597 Prevention of HIV Infection 665

Changes for This Edition Chapter 7

acid regurgitation, heartburn, bloating, pernicious

specialized nutrition support oral nutrition

MindTap: Empower Your

Features of this Text

Access Everything You Need

Empower Students to Reach

You Need Them

1.1 Food Choices

1.2 The Nutrients

1.3 Nutrient Recommendations

1.4 National Nutrition Surveys

1.6 Food Labels

1.7 Nutrition in Practice: Finding the Truth about Nutrition

1.1 Food Choices

2 CHAPTER 1 Overview of Nutrition and Health

Ethnic Heritage and Regional Cuisines

ethnic diets Photo 1-1

halal Ethnic meals and family gatherings

pocket bread, greens, leeks, pomegranates, chicken, fava cheeses; yogurt

or flour), rice summer squash, papaya, plantain fish, eggs

Availability, Convenience, and Economy

4 CHAPTER 1 Overview of Nutrition and Health

Nutrition is only one of the many factors

Body Weight and Image

Health and Nutrition

whole foods: fresh foods such as

1.2 The Nutrients

nutrients: substances obtained from

6 CHAPTER 1 Overview of Nutrition and Health

Energy Nutrients in Foods

Energy Storage in the Body

Alcohol, Not a Nutrient

Box 1-1 How to Calculate the Energy a Food Provides

16 g carbohydrate 3 4 kcal/g 5 64 kcal 0.47 3 100 5 47%

Setting Nutrient Recommendations: RDA and AI

8 CHAPTER 1 Overview of Nutrition and Health

1.7 Nutrition in Practice: Finding the Truth about Nutrition

FIGURE 1-3 Inaccurate versus Accurate View of Nutrient Intakes

Duration At least 30 minutes per day 8 to 12 repetitions of 8 to 10 different 2 to 4 repetitions of 15 to 30 seconds

Examples Running, cycling, swimming, inline Pull-ups, push-ups, weight-lifting, Yoga

TABLE 1-7 Estimated Daily kCalorie