Nguồn ngoài

Science, Physiology, and Nutrition For the Nonscientist

A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.

Nutrition Medicine

Tác giả: Judi S. Morrill
Nhà xuất bản: San Jose State University
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

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Mục lục· 140 mục

01: Behind the Soundbite
1.01: Communication Gap in Science
1.02: History of Nutrition Science
1.03: Science and Nutrition Today
1.04: Behind the Soundbite
02: Scientific Method
2.01: Forming a Hypothesis
2.02: Observation vs. Intervention
2.03: Retrospective vs. Prospective
2.04: Cross-Sectional vs. Longitudinal
2.05: Sampling
2.06: Reporting Verifying Scientific Studies
2.07: Buyer Beware
2.08: Alternative Medicine
2.09: Summary
2.10: Controlling Variables
2.11: Research Animals
2.12: Clinical Trials
2.13: Evaluating Data
03: Chemistry
3.01: Atoms
3.02: Nuclear Fusion
3.03: Atomic Weight
3.04: Molecules
3.05: Chemical Reactions
3.06: Acids and Bases
3.07: Energy
3.08: Caloric Value of Food
3.09: Summary
3.10: Molecular Formulas
3.11: Calculating the Amount of a Mineral in a Supplement
3.12: Chemical Bonds
3.13: Ions and Ionic Bonds
3.14: Covalent Bonds
04: Dietary Recommendations
4.01: Essential Nutrients
4.02: Water
4.03: Energy-Providing Nutrients
4.04: Vitamins
4.05: Daily Values (DVs)
4.06: ChooseMyPlate.gov Eating Guide
4.07: Dietary Guidelines for Americans
4.08: Practical Application of Dietary Guides
4.09: Dietary Supplements
4.10: Summary
4.11: Minerals
4.12: Determining Amounts Needed
4.13: Recommendations
4.14: Dietary Reference Intakes
4.15: Recommended Dietary Allowances (RDAs)
05: Energy-Providing Nutrients
5.01: Carbohydrate
5.02: Sugar
5.03: Complex Carbohydrate
5.04: Alcohol
5.05: Lecithin
5.06: Cholesterol
5.07: Protein
5.08: Summary
5.09: Fat
5.10: Concentrated Source of Calories
5.11: Functions of Fat
5.12: Triglycerides
5.13: Fatty Acids
06: Digestive Tract
6.01: Mouth
6.02: Tooth Decay
6.03: Esophagus
6.04: Stomach
6.05: Small Intestine
6.06: Colon
6.07: Summary
07: Circulatory System
7.01: Heart
7.02: Blood Vessels Blood Pressure
7.03: Blood
7.04: White Blood Cells
7.05: Summary
08: Atherosclerosis
8.01: Premature Death
8.02: Risk Factors
8.03: Treatment
8.04: Prevention
8.05: Summary
09: Cells and Metabolism
9.01: Cell Structure
9.02: Metabolism
9.03: Energy-Requiring Reactions
9.04: Storing Excess Calories
9.05: Maintaining Blood-Glucose
9.06: Summary
10: Genes Proteins Viruses Biotechnology
10.01: Genes and DNA
10.02: How A Cell Makes Protein
10.03: Viruses
10.04: Biotechnology
10.05: Mutations
10.06: Summary
11: Dietary Protein
11.01: Evaluating Dietary Protein
11.02: Protein Requirements
11.03: Protein Deficiency
11.04: Excess Dietary Protein
11.05: Moderation in Protein Intake
11.06: Vegetarian Diets
11.07: Summary
12: Cancer
12.01: Trends in Cancer Rates
12.02: Cancer Statistics
12.03: Cancer Biology
12.04: Assessing Risk
12.05: Cancer at Remote Sites
12.06: Treatment
12.07: Prevention
12.08: Summary
13: Energy Requirements
13.01: Basal Metabolism
13.02: Physical Activity
13.03: Energy Expended Upon Eating
13.04: Adaptations For Survival
13.05: Obesity
13.06: Summary
14: Musculoskeletal System
14.01: Muscle
14.02: Bone
14.03: Periodontal Disease
14.04: Summary
15: Nervous System
15.01: Neurons
15.02: Diet and the Brain
15.03: Summary
16: Food Safety
16.01: Natural Chemicals in Plants
16.02: Food Additives
16.03: Pesticides Applied to Food Crops
16.04: Microbial Hazards
16.05: Hazard Analysis Critical Control Points
16.06: Safety Legislation
16.07: Consumer Anxiety
16.08: Summary