Nguồn ngoài

Human Nutrition

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Nutrition Medicine

Tác giả: The University of Hawaiʻi
Nhà xuất bản: University of Hawai‘i at Mānoa
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN

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Mục lục· 150 mục

01: Basic Concepts in Nutrition
1.01: Introduction
1.02: Food Quality
1.03: Units of Measure
1.04: Lifestyles and Nutrition
1.05: Achieving a Healthy Diet
1.06: Research and the Scientific Method
1.07: Types of Scientific Studies
02: The Human Body
2.01: Introduction to the Human Body
2.02: Basic Biology Anatomy and Physiology
2.03: The Digestive System
2.04: The Cardiovascular System
2.05: Central Nervous System
2.06: The Respiratory System
2.07: The Endocrine System
2.08: The Urinary System
2.09: The Muscular System
2.10: The Skeletal System
2.11: The Immune System
2.12: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
03: Water and Electrolytes
3.01: Introduction to Water and Electrolytes
3.02: Overview of Fluid and Electrolyte Balance
3.03: Waters Importance to Vitality
3.04: Regulation of Water Balance
3.05: Electrolytes Important for Fluid Balance
3.06: Sodium
3.07: Chloride
3.08: Potassium
3.09: Consequences of Deficiency or Excess
3.10: Water Concerns
3.11: Popular Beverage Choices
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: Carbohydrates and Personal Diet Choices
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: A Personal Choice about Lipids
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: Alcohol
7.01: Introduction to Alcohol
7.02: Alcohol Metabolism
7.03: Health Consequences of Alcohol Abuse
7.04: Health Benefits of Moderate Alcohol Intake
08: Energy
8.01: Introduction to Energy
8.02: The Atom
8.03: Weight Management
8.04: Factors Affecting Energy Intake
8.05: Factors Affecting Energy Expenditure
8.06: Dietary Behavioral and Physical Activity Recommendations for Weight Management
09: Vitamins
9.01: Introduction to Vitamins
9.02: Fat-Soluble Vitamins
9.03: Water-Soluble Vitamins
9.04: Antioxidants
9.05: The Bodys Offense
9.06: Phytochemicals
10: Major Minerals
10.01: Introduction to Major Minerals
10.02: Calcium
10.03: Phosphorus
10.04: Sulfur
10.05: Magnesium
10.06: Summary of Major Minerals
11: Trace Minerals
11.01: Introduction to Trace Minerals
11.02: Iron
11.03: Copper
11.04: Zinc
11.05: Selenium
11.06: Iodine
11.07: Chromium
11.08: Manganese
11.09: Molybdenum
11.10: Fluoride
11.11: Summary of Trace Minerals
12: Nutrition Applications
12.01: Introduction to Nutrition Applications
12.02: Understanding Dietary Reference Intakes
12.03: Discovering Nutrition Facts
12.04: Building Healthy Eating Patterns
12.05: MyPlate Planner
12.06: Pacific Based Dietary Guidelines
12.07: Understanding the Bigger Picture of Dietary Guidelines
13: Lifespan Nutrition From Pregnancy to the Toddler Years
13.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
13.02: Pregnancy
13.03: Infancy
13.04: Toddler Years
14: Lifespan Nutrition During Childhood and Adolescence
14.01: Introduction
14.02: Childhood
14.03: Adolescence
14.04: Late Adolescence
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: Performance Nutrition
16.01: Introduction to Performance Nutrition
16.02: The Essential Elements of Physical Fitness
16.03: The Benefits of Physical Activity
16.04: Fuel Sources
16.05: Sports Nutrition
16.06: Water and Electrolyte Needs
16.07: Food Supplements and Food Replacements
17: Food Safety
17.01: Introduction to Food Safety
17.02: The Major Types of Foodborne Illness
17.03: The Causes of Food Contamination
17.04: Protecting the Public Health
17.05: The Food System
17.06: Food Preservation
17.07: Food Processing
17.08: The Effect of New Technologies
17.09: Efforts on the Consumer Level- What You Can Do
18: Nutritional Issues
18.01: Introduction to Nutritional Issues
18.02: Comparing Diets
18.03: Calories In Versus Calories Out
18.04: Nutrition Health and Disease
18.05: Threats to Health
18.06: Undernutrition Overnutrition and Malnutrition
18.07: Food Insecurity
18.08: Careers in Nutrition
19: Appendices
19.01: Appendix A
19.02: Appendix B