Nguồn ngoài
NUTRI 300: Nutrition (Silva)
Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods.
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Mục lục· 142 mục
- 01: Nutrition and You
- 1.01: Defining Nutrition Health and Disease
- 1.02: What Are Nutrients
- 1.03: The Broad Role of Nutritional Science
- 1.04: Health Factors and Their Impact
- 1.05: Serving Size
- 1.E: Nutrition and You (Exercises)
- 02: Achieving a Healthy Diet
- 2.01: Overview of Why we Need Recommendations for What to Eat and How Much
- 2.02: Why Nutrition is Critical for Health
- 2.03: What Constitutes a Healthy Diet
- 2.04: Food Labels and How to Read Them
- 2.05: Trustworthy Sources of Information
- 2.06: My Plate - A Guide for Eating More Healthfully
- 2.07: Dietary Guidelines 2015-2020
- 2.08: National Goals for the Future
- 2.09: The Dietary Reference Intakes - How much of a Nutrient should we Consume
- 2.E: Exercises
- 03: Nutrition and the Human Body
- 3.01: Chapter Introduction
- 3.02: The Basic Structural and Functional Unit of Life- 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.E: Nutrition and the Human Body (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: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: 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.E: 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.E: Proteins (Exercises)
- 07: Vitamins
- 7.01: Vitamins- Basic Concepts
- 7.02: Fat Soluble Vitamins
- 7.2A: Vitamin A
- 7.2B: Vitamin D
- 7.2C: Vitamin E
- 7.2D: Vitamin K
- 7.03: Water Soluble Vitamins
- 7.3A: Vitamin B (Thiamine)
- 7.3B: Vitamin B (Riboflavin)
- 7.3C: Vitamin B (Niacin)
- 7.3D: Vitamin B (Pantothenic acid)
- 7.3E: Vitamin B (Pyridoxine)
- 7.3F: Vitamin B (Biotin)
- 7.3G: Vitamin B (Folic acid)
- 7.3H: Vitamin B (Cobalamin)
- 7.3I: 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: Introduction to Major Minerals
- 8.6.02: Calcium
- 8.6.03: Phosphorus
- 8.6.04: Sulfur
- 8.6.05: Magnesium
- 8.6.06: Sodium
- 8.6.07: Chloride
- 8.6.08: Potassium
- 8.07: Trace Minerals
- 8.7.01: Prelude to Trace Minerals
- 8.7.02: Iron
- 8.7.03: Copper
- 8.7.04: Zinc
- 8.7.05: Iodine
- 8.7.06: Chromium
- 8.7.07: Manganese
- 8.7.08: Molybdenum
- 8.7.09: Fluoride
- 8.7.10: Selenium
- 09: Energy Balance and Healthy Weight
- 9.01: Prelude to Energy Balance and Body Weight
- 9.02: Indicators of Health- Body Mass Index Body Fat Content 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.E: 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 (GMO's)
- 12: From Pregnancy to the Toddler Years
- 12.01: Chapter Introduction
- 12.02: The Human Life Cycle
- 12.03: Pregnancy and Nutrition
- 12.04: Infancy and Nutrition
- 12.05: Nutrition in the Toddler Years
- 12.E: Exercises
- 13: From Childhood to the Elderly Years
- 13.01: Chapter Introduction
- 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.E: Exercises