Nguồn ngoài

Nutrition Science and Global Food Issues

Business

Tác giả: Mardi Parelman
Nhà xuất bản: San Diego Miramar College
Nguồn: LibreTexts
Giấy phép: Mixed
Ngôn ngữ: EN
Danh mục: Quản trị kinh doanh

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 193 mục

01: Nutrition and You
1.01: Chapter Introduction
1.02: Defining Nutrition Health and Disease
1.03: What Are Nutrients
1.04: The Broad Role of Nutritional Science
1.05: Health Factors and Their Impact
1.06: Assessing Personal Health
1.07: Sustainable Food Systems
1.08: AgricultureRealities of Leaf and Soil
1.8.01: AgricultureRealities of Leaf and Soil
1.8.02: The Nutrition of Plants
1.8.03: The Farm in Our Food
1.8.04: From Farm to Table
1.8.05: Biotechnology in Agriculture
1.8.06: The Good and Bad of Natural Plant Substances
1.8.07: Of Science and Malnutrition
1.8.08: Summary
1.09: Nutrition and You (Exercises)
02: Achieving a Healthy Diet
2.01: Chapter Introduction
2.02: A Healthy Philosophy toward Food
2.03: What Is Nutritional Balance and Moderation
2.04: Understanding the Bigger Picture of Dietary Guidelines
2.05: Recommendations for Optimal Health
2.06: Understanding Dietary Reference Intakes (DRI)
2.07: Discovering Nutrition Facts
2.08: Food Labeling
2.8.01: Food Labeling
2.8.02: Supermarket Conflict
2.8.03: The Food Label
2.8.04: What Do the Grades Given to Foods Mean
2.8.05: Changing Labels for Changing Times
2.8.06: Realities of Nutrition Labeling
2.8.07: Ultimately Wise Food Selection is a Personal Matter
2.8.08: Summary
2.8.09: Guest Lecturer
2.8.10: Food Processing and Food Safety
2.8.10.01: Food Processing and Food Safety
2.8.10.02: Evolution of Food Processing
2.8.10.03: Objectives of Food Processing
2.8.10.04: Does Processing Affect Nutritive Value
2.8.10.05: Food AdditivesWhat Did They Put in Our Food
2.8.10.06: Preservatives
2.8.10.07: Microbial Hazards in Foods
2.8.10.08: Widening the Perspective in Food Safety
2.8.10.09: Summary
2.09: When Enough is Enough
2.10: Nutrition and the Media
2.11: Exercises
03: Nutrition and the Human Body
3.01: Chapter Introduction
3.02: The Cell
3.03: Digestion and Absorption
3.04: Nutrients Are Essential for Organ Function
3.05: Energy and Calories
3.06: Disorders That Can Compromise Health
3.07: Exercises
04: Carbohydrates
4.01: Introduction to Carbohydrates
4.02: A Closer Look at Carbohydrates
4.03: Digestion and Absorption of Carbohydrates
4.04: The Functions of Carbohydrates in the Body
4.05: Looking Closely at Diabetes
4.06: Health Consequences and Benefits of High-Carbohydrate Diets
4.07: Carbohydrates and Personal Diet Choices
4.08: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
4.09: Carbohydrates (Exercises)
05: Lipids
5.01: Prelude to Lipids
5.02: What Are Lipids
5.03: How Lipids Work
5.04: Digestion and Absorption of Lipids
5.05: Understanding Blood Cholesterol and Heart Attack Risk
5.06: Balancing Your Diet with Lipids
5.07: Lipids and the Food Industry
5.08: Lipids and Disease
5.09: A Personal Choice about Lipids
5.10: Lipids (Exercises)
06: Proteins
6.01: Prelude to Proteins
6.02: Defining Protein
6.03: The Role of Proteins in Foods - Cooking and Denaturation
6.04: Protein Digestion and Absorption
6.05: Proteins Functions in the Body
6.06: Diseases Involving Proteins
6.07: Proteins Diet and Personal Choices
6.08: Proteins (Exercises)
07: Vitamins
7.01: Basic Concepts
7.02: Fat Soluble Vitamins
7.2.01: Vitamin A
7.2.02: Vitamin D
7.2.03: Vitamin E
7.2.04: Vitamin K
7.03: Water Soluble Vitamins
7.3.01: Vitamin B (Thiamine)
7.3.02: Vitamin B (Riboflavin)
7.3.03: Vitamin B (Niacin)
7.3.04: Vitamin B (Pantothenic acid)
7.3.05: Vitamin B (Pyridoxine)
7.3.06: Vitamin B (Biotin)
7.3.07: Vitamin B (Folic acid)
7.3.08: Vitamin B (Cobalamin)
7.3.09: Vitamin C (Ascorbic acid)
08: Water and Minerals
8.01: Water
8.02: Minerals - Basic Concepts
8.03: Overview of Fluid and Electrolyte Balance
8.04: Waters Importance to Vitality
8.05: Regulation of Water Balance
8.06: Major Minerals
8.6.01: Calcium
8.6.02: Chloride
8.6.03: Introduction to Major Minerals
8.6.04: Magnesium
8.6.05: Phosphorus
8.6.06: Potassium
8.6.07: Sodium
8.6.08: Sulfur
8.07: Trace Minerals
8.7.01: Chromium
8.7.02: Copper
8.7.03: Fluoride
8.7.04: Iodine
8.7.05: Iron
8.7.06: Manganese
8.7.07: Molybdenum
8.7.08: Prelude to Trace Minerals
8.7.09: Selenium
8.7.10: Zinc
09: Energy Balance and Body Weight
9.01: Prelude to Energy Balance and Body Weight
9.02: Body Mass Index Body Composition and Fat Distribution
9.03: Balancing Energy Input with Energy Output
9.04: Too Little or Too Much Weight
9.05: Dietary Behavioral and Physical Activity Recommendations for Weight Management
9.06: Energy Balance and Body Weight (Exercises)
10: Physical Fitness
10.01: Introduction to Nutrition and Physical Fitness
10.02: Aerobic Exercise
10.03: Anaerobic Exercise
10.04: Fitness Supplements and Steroids
10.05: How do my muscles get the Energy to perform work
10.06: Nutrients that are critical to athletes
10.07: Creating your own fitness plan
11: Food Safety and the Future of our Food
11.01: Protecting Our Food
11.02: Microbes in Food
11.03: Food-Borne Illness
11.04: Common Food-Borne Pathogens
11.05: Foodborne Illness and Food Safety
11.06: Food Preservation
11.07: Preparing for Disasters
11.08: Food Additives
11.09: Start Your Sustainable Future Today
11.10: Genetically Modified Foods (GMOs)
12: From Pregnancy to the Toddler Years
12.01: Prelude to From Pregnancy to the Toddler Years
12.02: The Human Life Cycle
12.03: Pregnancy and Nutrition
12.04: Infancy and Nutrition
12.05: Nutrition in the Toddler Years
12.06: From Pregnancy to the Toddler Years (Exercises)
13: From Childhood to the Elderly Years
13.01: Prelude to Childhood to the Elderly Years
13.02: The Human Life Cycle Continues
13.03: Childhood and Nutrition
13.04: Puberty and Nutrition
13.05: Older Adolescence and Nutrition
13.06: Young Adulthood and Nutrition
13.07: Middle Age and Nutrition
13.08: Old Age and Nutrition
13.09: Exercises
14: Food Politics and Perspectives
14.01: Prelude to Food Politics and Perspectives
14.02: Historical Perspectives on Food
14.03: The Food Industry
14.04: The Politics of Food
14.05: Food Cost and Inflation
14.06: The Issue of Food Security
14.07: Nutrition and Your Health
14.08: Diets around the World
14.09: Food Politics and Perspectives (Exercise)
15: Achieving Optimal Health - Wellness and Nutrition
15.01: Chapter Introduction
15.02: Diet Trends and Health
15.03: Fitness and Health
15.04: Threats to Health
15.05: Foodborne Illness and Food Safety
15.06: Start Your Sustainable Future Today
15.07: Careers in Nutrition
15.08: Achieving Optimal Health - Wellness and Nutrition (Exercises)
18: Back Matter 1