Nguồn ngoài

CCSF Nutrition Textbook: Introduction to Nutrition — Science and Everyday Application

Medicine

Tác giả: Jonathan Siekmann
Nhà xuất bản: City College of San Francisco
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 166 mục

01: Introduction to Nutrition
1.01: Basic Concepts in Nutrition
1.1.01: Thinking About Food
1.1.02: Food Quality
1.1.03: Nutrition and Health
1.1.04: An Introduction to Molecules
1.1.05: Overview of Nutrients and Calories
1.1.06: Units of Measure
1.1.07: Research Highlight - Risk Factors
1.1.08: Diet Analysis Activity - Foundations for Self Reflection
1.02: Identifying With Food
1.2.01: A Healthy Philosophy Toward Food
1.2.02: Eating Behaviors and Food Choices
1.2.03: Energy Balance Calories In Versus Calories Out
1.2.04: Comparing Diets
1.2.05: Health At Every Size and Intuitive Eating
1.2.06: Research Highlight - Maslows Hierarchy of Needs
1.2.07: Diet Analysis Activity - Evaluating Food Responses
02: Nutrition Science and Information Literacy
2.01: Introduction to Nutrition Science and Information Literacy
2.02: The Scientific Method
2.03: Types of Research Studies and How To Interpret Them
2.04: Healthy Skepticism in Nutrition Science
2.05: Who Are the Experts in Nutrition Science
2.06: Fact-Checking Online Health and Nutrition Information
2.07: Finding Accurate Sources of Health and Nutrition Information
03: Applying Nutrition Science Guidelines and Tools for Healthy Eating
3.01: Dietary Recommendations and Designing a Healthy Diet
3.1.01: What is a Healthy Diet
3.1.02: Introduction to Designing a Healthy Diet
3.1.03: Classification of Nutrients
3.1.04: Defining Nutrient Requirements Dietary Reference Intakes
3.1.05: Dietary Guidelines for Americans
3.1.06: MyPlate DASH and The Mediterranean Diet
3.1.07: Reading and Understanding Nutrition Facts labels
3.1.08: Navigating Portion Sizes
3.1.09: Ultra-processed Foods (UPF)
3.02: Assessing Alignment with the DGA Physical Activity Goals and Healthy People 2030 Goals
3.2.01: NHANES National Health and Nutrition Examination Survey
3.2.02: Healthy Eating Index (HEI)
3.2.03: National Goals for Nutrition and Health Healthy People 2030
3.2.04: Physical Activity and Lifestyle
04: Processes of Life Photosynthesis Digestion and Metabolism
4.01: Introduction to Biomolecules
4.02: Organization of Life
4.03: Photosynthesis and Metabolism Cellular Respiration
4.04: The Digestive System
4.4.01: Parts of the Digestive System
4.4.02: Digestive System Processes
4.4.03: Digestive System Regulation
4.05: Disorders of the GI Tract
4.06: Food Intolerances Allergies and Celiac Disease
4.07: The Gut Microbiome
4.08: Research Highlight - The Gut-Brain Connection
05: Carbohydrates
5.01: Introduction to Carbohydrates
5.02: Types of Carbohydrates
5.03: Carbohydrate Food Sources and Guidelines for Intake
5.04: Digestion and Absorption of Carbohydrates
5.05: Glucose Regulation and Utilization in the Body
5.06: Fiber - Types Food Sources Health Benefits and Whole vs. Refined Grains
5.07: Sugar Food Sources Health Implications Intakes and Label-Reading to Identify Sugar
5.08: Sugar Substitutes
06: Lipids
6.01: Introduction to Lipids
6.02: The Functions of Fats
6.03: Lipid Types and Structures
6.04: Fatty Acid Types and Food Sources
6.05: Digestion and Absorption of Lipids
6.06: Lipid Transport Storage and Utilization
6.07: Lipid Recommendations and Heart Health
07: Protein and Amino Acids
7.01: Introduction to Protein
7.02: Protein Structure
7.03: Protein Functions
7.04: Protein in Foods and Dietary Recommendations
7.05: Protein Digestion and Absorption
7.06: Health Consequences of Too Little and Too Much Dietary Protein
7.07: Protein Food Choices and Sustainability
08: Energy Balance Body Weight and Health
8.01: Introduction to Body Weight and Health
8.02: Energy Balance- Energy In Energy OutYet Not As Simple As It Seems
8.03: Measures of Body Size Body Composition and Metabolic Health
8.04: Risks of Too Little and Too Much Body Fat
8.05: Eating Disorders
8.06: Complex Causes of Excess Weight
8.07: Solutions for Improving Health
09: Vitamins
9.01: Introduction to Micronutrients
9.02: Vitamins Overview and Introduction
9.03: Vitamins and Energy Metabolism B1 B2 Niacin Pantothenic Acid Biotin and Choline
9.04: Vitamins and Healthy Blood B6 Folate B12 K
9.05: Antioxidant Vitamins C and E
9.06: Vitamins and Gene Expression A and D
9.07: Sources of Vitamins and Minerals
9.08: Dietary Supplements
9.09: Phytochemicals
10: Water and Minerals
10.01: Water
10.1.01: Waters Importance to Vitality
10.1.02: Regulation of Water Balance
10.1.03: Water Concerns
10.1.04: Popular Beverage Choices
10.02: Minerals Introduction and Overview Major and Trace
10.2.01: Summary of Major Minerals
10.2.02: Summary of Trace Minerals
10.03: Minerals Involved In Fluid And Electrolyte Balance Na K Cl
10.3.01: Sodium
10.3.02: Potassium
10.3.03: Chloride
10.3.04: Consequences of Deficiency or Excess
10.04: Minerals and Bone Health Ca Mg P F
10.4.01: Introduction to Bone Health
10.4.02: Calcium Critical for Bones and Throughout the Body
10.4.03: Calcium Additional Details
10.4.04: Magnesium
10.4.05: Phosphorus
10.4.06: Fluoride
10.05: Minerals and Healthy Blood Fe and Cu
10.5.01: Iron
10.5.02: Copper
10.06: Antioxidant Minerals Se Zn Mn S Mo
10.6.01: Selenium
10.6.02: Zinc
10.6.03: Manganese
10.6.04: Sulfur
10.6.05: Molybdenum
10.07: Minerals and Energy Metabolism I and Cr
10.7.01: Iodine
10.7.02: Chromium
11: Nutrition and Physical Activity
11.01: Introduction to Nutrition and Physical Activity
11.02: Essential Elements and Benefits of Physical Fitness
11.03: Fuel Sources for Exercise
11.04: Nutrient Needs for Athletes
11.05: Nutrition-Relevant Concerns in Sports Performance
12: Nutrition During Pregnancy and the First 1000 Days
12.01: Introduction to Nutrition Throughout the Lifecycle
12.02: Nutrition during Pregnancy
12.03: Nutrition for Lactation in Early Infancy
12.04: More on nutrition in the first 6 months of life
12.05: Nutrition in Later Infancy and Toddlerhood
13: Nutrition During Childhood Adolescence and Older Age
13.01: Lifespan Nutrition During Childhood and Adolescence
13.1.01: Introduction
13.1.02: Toddler Years
13.1.03: Childhood
13.1.04: Raising Healthy Eaters
13.1.05: Nutrition in Adolescence
13.1.06: More on Nutrition in Adolescence
13.1.07: Late Adolescence
13.02: Lifespan Nutrition in Adulthood
13.2.01: Introduction to Lifespan Nutrition in Adulthood
13.2.02: Young Adulthood
13.2.03: Middle Age
13.2.04: Nutrition in Older Adults
14: Food Safety
14.01: Introduction to Food Safety
14.02: The Major Types of Foodborne Illness
14.03: The Causes of Food Contamination
14.04: Protecting the Public Health
14.05: The Food System
14.06: Food Preservation
14.07: Food Processing
14.08: The Effect of New Technologies
14.09: Efforts on the Consumer Level What You Can Do