Nguồn ngoài

Realities of Nutrition

What Is Nutrition Reality? Is it in the advertising claims that a food is natural or supplies instant energy? Is it in the myriad of dietary supplements? Is it in the diet plans for instant weight loss and glowing health? The only way to find out is to learn the basic principles of nutrition science, so you can be your own nutrition expert. Here is the true introduction to nutrition that you will read with pleasure and real understanding.

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

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01: Nutrition Myths and Tests of Reality
01: Nutrition Myths and Tests of Reality
1.01: New Page
1.02: New Page
1.03: New Page
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02: Energy and the Human Machine
02: Food Power - Use and Storage
2.01: The Bodily Energy Crisis
2.02: Food and Body Fat as Fuel
2.03: Why Do We Become Overfat
2.04: Trial By Calorie
2.05: Summary
2.06: Theories of the Causes of Obesity
03: Putting the Laws of Energy to Work
3.01: How Many Calories Do We Need
3.02: How Much Should You Weigh
3.03: Looking for More Work
3.04: Appetite
3.05: What Works
3.06: Psychological Aids to Weight Control
3.07: Anorexia and Bulimia
3.08: Summary
3.09: Personal Stories
03: Carbohydrates and the Foundations of Food
04: The Trapping of the Sun
4.01: Prelude to the Trapping of the Sun
4.02: The Basic Equation of Photosynthesis
4.03: Sugar Sweet
4.04: When Sugars Get It Together
4.05: Carbohydrate-The Staple Diet
4.06: Back to Sugar
4.07: Alcohol
4.08: Summary
05: Of Carbohydrates and Health
5.01: The Doctor Looks at Blood Sugar
5.02: Some Realities of Sugar
5.03: Fiber and Health
5.04: Carbohydrates and the Athlete
5.05: Summary
5.06: Guest Lecturer
04: ProteinsThe Masters of Life
06: The Protein Confusion
6.01: Prelude to the Protein Confusion
6.02: Protein and the Rich Mans Diet
6.03: Early Clues to the Protein Mystery
6.04: The Need for Amino Acids
6.05: The Chemistry of Lifes Variety
6.06: The Proteins in Our Food
6.07: Summary
6.08: Guest Lecturer
07: Putting Amino Acids to Work
7.01: Prelude to Putting Amino Acids to Work
7.02: CellsThe Lives Within Our Life
7.03: DNAThe Secrets in Its Structure
7.04: Using the DNA Blueprints to Make Protein
7.05: Protein and the Questions of Health
7.06: Protein-Energy Malnutrition
7.07: Moderation in Protein Intake The Middle Road to Good Nutrition
7.08: Summary
05: FatsMysteries and Simplicities
08: Fats Seen and Unseen
8.01: Prelude to Fats Seen and Unseen
8.02: Fat is Not Evil
8.03: What is a Fat
8.04: Phospholipids
8.05: Cholesterol
8.06: Summary
09: Fat and the Doctors Dilemma
9.01: Prelude to Fat and the Doctors Dilemma
9.02: Narrowing and Blocking of Arteries
9.03: Keeping the Pipes Open
9.04: Cancer
9.05: Healthy Eating
9.06: Summary
9.07: Guest Lecturer
06: Fueling the Body
10: The Digestive System
10.01: Prelude to the Digestive System
10.02: The Mechanical Theory of Digestion
10.03: The Chemical Principle of Digestion
10.04: Digestive Enzymes
10.05: The MouthThe First Chamber of Digestion
10.06: The EsophagusJust a Swallow Away
10.07: The Churning Acid Stomach
10.08: Small IntestineWhere the Action Is
10.09: The Colon
10.10: Leaving the Digestive Tract
10.11: Psychological or Emotional Effects
10.12: Letting the Digestive System Do Its Job
10.13: Summary
11: Metabolism and the Vitamin Key
11.01: Prelude to Metabolism and the Vitamin Key
11.02: The Microbes that Couldnt Be Found
11.03: The Missing Link of NutritionVitamins
11.04: Energy Balance of Life
11.05: Release of Energy in Metabolism
11.06: Aerobic Metabolism and the Mitochondria
11.07: Athletic Performance
11.08: Storing Excess Calories
11.09: Starvation and Low-Carbohydrate Diets
11.10: Summary
12: WaterThe Bodys Inner Sea
12.01: Prelude to WaterThe Bodys Inner Sea
12.02: The Chemistry of Life and the Primitive Sea
12.03: We Are Mainly Water
12.04: Water and the Bodys Cooling System
12.05: Water and the Bodys Wastes
12.06: Water Balance
12.07: Water in Food and Drink
12.08: WaterPlain and Bottled
12.09: Summary
12.10: Guest Lecturer
07: The Micronutrients
13: Some Practical Realities of Vitamins
13.01: Prelude to Some Practical Realities of Vitamins
13.02: Some Basic Vitamin Facts to Keep in Mind
13.03: The Difference Between Vitamins and Medicines
13.04: How Deficiency Symptoms Can Deceive
13.05: How Vitamin Needs are Measured
13.06: Synthetic vs. Natural Vitamins
13.07: What About Vitamin and Mineral Supplements
13.08: Foods as the Best Sources of Nutrients
13.09: Summary
14: Water-Soluble Vitamins
14.01: Prelude to Water-Soluble Vitamins
14.02: Vitamin C
14.03: Thiamin
14.04: Riboflavin
14.05: Niacin
14.06: Vitamin B
14.07: Folate
14.08: Vitamin B
14.09: Biotin
14.10: Summary
14.11: Pantothenic Acid
15: Fat-Soluble Vitamins
15.01: Fat-Soluble Vitamins
15.02: Vitamin A
15.03: Vitamin D
15.04: Vitamin E
15.05: Vitamin K
15.06: Overview of the Vitamins
15.07: Summary
16: The Major Minerals
16.01: The Major Minerals
16.02: Minerals and Vitamins Compared
16.03: Calcium
16.04: Calcium in Foods
16.5: Phosphorus
16.05: Risk Factors
16.6: Magnesium
16.7: Electrolytes: Sodium Chloride and Potassium
16.8: Sodium
16.9: Chloride
16.10: Potassium
16.11: Summary
Chapter 17: The Trace Minerals
17.0: The Trace Minerals
17.1: Iron
17.2: Zinc
17.3: Iodine
17.4: Selenium
17.5: Copper
17.6: Manganese
17.7: Fluoride
17.8: Chromium
17.9: Molybdenum
17.10: Other Trace Minerals
17.11: Summary
08: From Farm to Table
8: From Farm to Table
Chapter 18: Between Food and Health
18.0: Between Food and Health
18.1: Getting Enough
18.2: Foods are Not Sources of Single Nutrients
18.3: Practical Applications of Dietary Guides
18.4: Summary
18.5: Guest Lecturer
Chapter 19: Nutrition and the Life Cycle
19.0: Nutrition and the Life Cycle
19.1: Creation of a New Life
19.2: Pregnancy
19.3: Diet for a Small Life
19.4: From Toddler to Teen
19.5: The Adult Years
19.6: Nutrition with Advancing Years
19.7: Summary
19.8: Guest Lecturer - How Much Should My Child Eat
Chapter 20: AgricultureRealities of Leaf and Soil
20.0: AgricultureRealities of Leaf and Soil
20.1: The Nutrition of Plants
20.3: The Farm in Our Food
20.4: Biotechnology in Agriculture
20.5: The Good and Bad of Natural Plant Substances
20.6: Of Science and Malnutrition
20.7: Summary
20.8: Guest Lecturer
Chapter 21: Food Processing and Food Safety
21.0: Food Processing and Food Safety
21.1: Evolution of Food Processing
21.2: Objectives of Food Processing
21.3: Does Processing Affect Nutritive Value
21.4: Food AdditivesWhat Did They Put in Our Food
21.5: Preservatives
21.6: Microbial Hazards in Foods
21.7: Widening the Perspective in Food Safety
21.8: Summary
Chapter 22: Food Labeling
22.0: Food Labeling
22.1: Supermarket Conflict
22.2: The Food Label
22.3: What Do the Grades Given to Foods Mean
22.4: Changing Labels for Changing Times
22.5: Realities of Nutrition Labeling
22.6: Ultimately Wise Food Selection is a Personal Matter
22.7: Summary
22.8: Guest Lecturer