Nguồn ngoài

Introduction to Nutrition Science

Scientific concepts of nutrition related to the function of nutrients, sources and recommended intakes. Nutritional assessment and the role of nutrition in the maintenance of health.

Medicine

Nhà xuất bản: LibreTexts
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

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Mục lục· 151 mục

01: Basic Concepts in Nutrition
1.01: Introduction
1.02: What Are Nutrients
1.03: Food Quality
1.04: Units of Measure
1.05: The Broad Role of Nutritional Science
1.06: Research and the Scientific Method
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: National Goals for Nutrition and Health- Healthy People 2020
2.05: Recommendations for Optimal Health
2.06: Understanding Dietary Reference Intakes (DRI)
2.07: Understanding the Bigger Picture of Dietary Guidelines
2.08: Discovering Nutrition Facts
2.09: Building Healthy Eating Patterns
2.10: When Enough is Enough
2.11: Nutrition and the Media
03: The Human Body
3.01: Introduction to the Human Body
3.02: The Basic Structural and Functional Unit of Life- The Cell
3.03: Basic Biology Anatomy and Physiology
3.04: The Digestive System
3.4.01: Digestion and Absorption
3.05: The Cardiovascular System
3.06: Central Nervous System
3.07: The Respiratory System
3.08: The Endocrine System
3.09: The Urinary System
3.10: The Muscular System
3.11: The Skeletal System
3.12: The Immune System
3.13: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
04: Carbohydrates
4.01: Introduction to Carbohydrates
4.02: Digestion and Absorption of Carbohydrates
4.03: The Functions of Carbohydrates in the Body
4.04: Health Consequences and Benefits of High-Carbohydrate Diets
4.05: Looking Closely at Diabetes
4.06: Carbohydrates and Personal Diet Choices
4.07: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
05: Lipids
5.01: Introduction to Lipids
5.02: The Functions of Lipids in the Body
5.03: The Role of Lipids in Food
5.04: How Lipids Work
5.05: Nonessential and Essential Fatty Acids
5.06: Digestion and Absorption of Lipids
5.07: Tools for Change
5.08: Lipids and the Food Industry
5.09: Lipids and Disease
5.10: Understanding Blood Cholesterol and Heart Attack Risk
5.11: A Personal Choice about Lipids
5.E: Lipids (Exercises)
06: Protein
6.01: Introduction to Protein
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 in a Nutshell
6.08: Proteins Diet and Personal Choices
07: Vitamins
7.01: Introduction to Vitamins
7.02: Fat-Soluble Vitamins
7.03: Water-Soluble Vitamins
7.04: Antioxidants
7.05: The Bodys Offense
7.06: Phytochemicals
08: Water and Electrolytes
8.01: Introduction to Water and Electrolytes
8.02: Overview of Fluid and Electrolyte Balance
8.03: Waters Importance to Vitality
8.04: Regulation of Water Balance
8.05: Electrolytes Important for Fluid Balance
8.06: Sodium
8.07: Chloride
8.08: Potassium
8.09: Consequences of Deficiency or Excess
8.10: Water Concerns
8.11: Popular Beverage Choices
09: Major Minerals
9.01: Introduction to Major Minerals
9.02: Calcium
9.2.01: Bone Structure and Function
9.2.02: Bone Mineral Density is an Indicator of Bone Health
9.2.03: Micronutrients Essential for Bone Health- Calcium and Vitamin D
9.2.04: Osteoporosis
9.2.4.01: Risk Factors for Osteoporosis
9.2.4.02: Osteoporosis Prevention and Treatment
9.03: Phosphorus
9.04: Magnesium
9.05: Summary of Major Minerals
10: Trace Minerals
10.01: Introduction to Trace Minerals
10.02: Iron
10.03: Zinc
10.04: Selenium
10.05: Iodine
10.06: Chromium
10.07: Fluoride
10.08: Summary of Trace Minerals
11: Food Safety
11.01: Introduction to Food Safety
11.02: The Major Types of Foodborne Illness
11.03: The Causes of Food Contamination
11.04: Protecting the Public Health
11.05: The Food System
11.06: Food Preservation
11.07: Food Processing
11.08: The Effect of New Technologies
11.09: Efforts on the Consumer Level- What You Can Do
12: Nutritional Issues
12.01: Introduction to Nutritional Issues
12.02: Comparing Diets
12.03: Calories In Versus Calories Out
12.04: Nutrition Health and Disease
12.05: Threats to Health
12.06: Undernutrition Overnutrition and Malnutrition
12.07: Food Insecurity
12.08: Careers in Nutrition
13: Performance Nutrition
13.01: Introduction to Performance Nutrition
13.02: The Essential Elements of Physical Fitness
13.03: The Benefits of Physical Activity
13.04: Fuel Sources
13.05: Sports Nutrition
13.06: Water and Electrolyte Needs
13.07: Food Supplements and Food Replacements
14: Lifespan Nutrition From Pregnancy to the Toddler Years
14.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
14.02: Pregnancy
14.03: Infancy
14.04: Toddler Years
15: Lifespan Nutrition in Adulthood
15.01: Introduction to Lifespan Nutrition in Adulthood
15.02: Young Adulthood
15.03: Middle Age
15.04: Older Adulthood- The Golden Years
16: Food Politics and Perspectives
16.01: Prelude to Food Politics and Perspectives
16.02: Historical Perspectives on Food
16.03: The Food Industry
16.04: The Politics of Food
16.05: Food Cost and Inflation
16.06: The Issue of Food Security
16.07: Nutrition and Your Health
16.08: Diets around the World
16.E: Food Politics and Perspectives (Exercise)