Nguồn ngoài

Basic Nutrition

Welcome to the FNDH 132 Basic Nutrition Open-Access Resource!

Medicine

Tác giả: Kathleen Hoss-Cruz
Nhà xuất bản: Kansas State University
Nguồn: LibreTexts
Giấy phép: CC BY-NC-ND
Ngôn ngữ: EN

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 149 mục

01: Knowledge is power
1.01: Introduction to Lesson 1
1.02: Introduction
1.03: Lifestyles and Nutrition
1.04: Achieving a Healthy Diet
1.05: Who Can You Trust for Nutrition Information
1.06: Identifying reliable and unreliable sources of nutrition information
1.07: Introduction to Nutrition Science and Information Literacy
1.08: The Scientific Method
1.09: Types of Research Studies and How To Interpret Them
1.10: Healthy Skepticism in Nutrition Science
1.11: Finding Accurate Sources of Nutrition Information
1.12: Dietary Supplements
02: We are not alone
2.01: Introduction to Lesson 2
2.02: Food systems
2.03: Food Politics and Perspectives
2.04: The Politics of Food
2.05: The Food Industry
2.06: Food Cost and Inflation
2.07: Sustainability
2.08: A Fresh Perspective- Sustainable Food Systems
2.09: Food safety
2.10: Introduction to Food Safety
2.11: The Major Types of Foodborne Illness
2.12: The Causes of Food Contamination
2.13: Protecting the Public Health
2.14: Efforts on the Consumer Level- What You Can Do
2.15: Consuming a healthy dietary pattern
2.16: Dietary Guidelines for Americans Executive Summary
2.17: Introduction to Designing a Healthy Diet
2.18: Nutrition and Health
2.19: Defining Nutrient Requirements- Dietary Reference Intakes
2.20: Understanding Food Labels
03: We are what we eat...literally
3.01: Introduction to Lesson 3
3.02: The Digestive System
3.03: Metabolism
3.04: The Atom
3.05: Factors Affecting Energy Intake
3.06: Factors Affecting Energy Expenditure
3.07: Fuel Sources
04: I eat therefore I am
4.01: Introduction to Lesson 4
4.02: An Introduction to Molecules
4.03: Classification of Nutrients
4.04: The energy-yielding nutrients
4.05: Carbohydrates
4.5.01: Introduction to Carbohydrates
4.5.02: Digestion and Absorption of Carbohydrates
4.5.03: The Functions of Carbohydrates in the Body
4.5.04: Health Consequences and Benefits of High-Carbohydrate Diets
4.5.05: Carbohydrates and Personal Diet Choices
4.06: Lipids
4.6.01: Introduction to Lipids
4.6.02: The Functions of Lipids in the Body
4.6.03: The Role of Lipids in Food
4.6.04: How Lipids Work
4.6.05: Nonessential and Essential Fatty Acids
4.6.06: Digestion and Absorption of Lipids
4.6.07: Tools for Change
4.6.08: Lipids and the Food Industry
4.6.09: Lipids and Disease
4.6.10: A Personal Choice about Lipids
4.07: Protein
4.7.01: Introduction to Protein
4.7.02: Defining Protein
4.7.03: The Role of Proteins in Foods- Cooking and Denaturation
4.7.04: Protein Digestion and Absorption
4.7.05: Proteins Functions in the Body
4.7.06: Diseases Involving Proteins
4.7.07: Proteins in a Nutshell
4.7.08: Proteins Diet and Personal Choices
4.08: The micronutrients water and other food components
4.09: Water and Electrolytes
4.9.01: Introduction to Water and Electrolytes
4.9.02: Overview of Fluid and Electrolyte Balance
4.9.03: Waters Importance to Vitality
4.9.04: Regulation of Water Balance
4.9.05: Electrolytes Important for Fluid Balance
4.9.06: Sodium
4.9.07: Chloride
4.9.08: Potassium
4.9.09: Consequences of Deficiency or Excess
4.9.10: Water Concerns
4.9.11: Popular Beverage Choices
4.10: Vitamins
4.10.01: Introduction to Vitamins
4.10.02: Fat-Soluble Vitamins
4.10.03: Water-Soluble Vitamins
4.11: Major Minerals
4.11.01: Introduction to Major Minerals
4.11.02: Calcium
4.11.03: Phosphorus
4.11.04: Sulfur
4.11.05: Magnesium
4.11.06: Summary of Major Minerals
4.12: Trace Minerals
4.12.01: Introduction to Trace Minerals
4.12.02: Iron
4.12.03: Copper
4.12.04: Zinc
4.12.05: Selenium
4.12.06: Iodine
4.12.07: Chromium
4.12.08: Manganese
4.12.09: Molybdenum
4.12.10: Fluoride
4.12.11: Summary of Trace Minerals
4.13: Alcohol
4.13.01: Introduction to Alcohol
4.13.02: Alcohol Metabolism
4.13.03: Health Consequences of Alcohol Abuse
4.13.04: Health Benefits of Moderate Alcohol Intake
4.14: Phytonutrients (phytochemicals) and antioxidants
4.14.01: Antioxidants
4.14.02: The Bodys Offense
4.14.03: Phytochemicals
05: Our health is not just a fad
5.01: Introduction to Lesson 5
5.02: Weight and body composition
5.03: Indicators of Health- BMI Body Composition and Metabolic Health
5.04: Overweight and UnderweightWhat are the Risks
5.05: Obesity Epidemic - Causes and Solutions
5.06: Physical activity and nutrition for physical performance
5.07: Physical Activity Guidelines for Americans
5.08: Performance Nutrition
5.8.01: Introduction to Performance Nutrition
5.8.02: The Essential Elements of Physical Fitness
5.8.03: The Benefits of Physical Activity
5.8.04: Fuel Sources
5.8.05: Sports Nutrition
5.8.06: Water and Electrolyte Needs
5.8.07: Food Supplements and Food Replacements
06: 33000 days of health
6.01: Introduction to Lesson 6
6.02: Food Insecurity
6.03: Lifespan Nutrition From Pregnancy to the Toddler Years
6.3.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
6.3.02: Pregnancy
6.3.03: Infancy
6.3.04: Toddler Years
6.04: Lifespan Nutrition During Childhood and Adolescence
6.4.01: Introduction
6.4.02: Childhood
6.4.03: Adolescence
6.4.04: Late Adolescence
6.05: Older Adulthood- The Golden Years
6.06: Nutrition through the life course