Nguồn ngoài

Nutrition Science and Everyday Application for CRC (Sheldon)

Medicine

Tác giả: Alice Callahan, Heather Leonard, and Tamberly Powell
Nhà xuất bản: Lane Community College
Nguồn: LibreTexts
Ngôn ngữ: EN
Danh mục: Khoa học cơ bản

Đọc trực tuyến Tải PDF (nguồn mở)

Mục lục· 96 mục

01: Designing A Healthy Diet
1.01: Introduction to Designing a Healthy Diet
1.02: Nutrition and Health
1.03: An Introduction to Molecules
1.04: Classification of Nutrients
1.05: Defining Nutrient Requirements- Dietary Reference Intakes
1.06: Understanding Food Labels
1.07: Tools for Achieving a Healthy Diet
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: Molecules of Life- Photosynthesis Digestion and Metabolism
3.01: Introduction to Molecules of Life
3.02: Organization of Life
3.03: Photosynthesis and Metabolism
3.04: The Digestive System
3.05: Disorders of the GI Tract
3.06: Food Intolerances Allergies and Celiac Disease
04: Carbohydrates
4.01: Introduction to Carbohydrates
4.02: Types of Carbohydrates
4.03: Carbohydrate Food Sources and Guidelines for Intake
4.04: Digestion and Absorption of Carbohydrates
4.05: Glucose Regulation and Utilization in the Body
4.06: Fiber - Types Food Sources Health Benefits and Whole vs. Refined Grains
4.07: Sugar- Food Sources Health Implications Intakes and Label-Reading to Identify Sugar
4.08: Sugar Substitutes
05: Lipids
5.01: Introduction to Lipids
5.02: The Functions of Fats
5.03: Lipid Types and Structures
5.04: Fatty Acid Types and Food Sources
5.05: Digestion and Absorption of Lipids
5.06: Lipid Transport Storage and Utilization
5.07: Lipid Recommendations and Heart Health
06: Protein
6.01: Introduction to Protein
6.02: Protein Structure
6.03: Protein Functions
6.04: Protein in Foods and Dietary Recommendations
6.05: Protein Digestion and Absorption
6.06: Health Consequences of Too Little and Too Much Dietary Protein
6.07: Protein Food Choices and Sustainability
07: Vitamins and Minerals I
7.01: Introduction to Vitamins and Minerals
7.02: Classification of Vitamins and Minerals
7.03: Sources of Vitamins and Minerals
7.04: Dietary Supplements
7.05: Vitamins and Minerals Involved In Fluid And Electrolyte Balance
7.06: Vitamins and Minerals as Antioxidants
7.07: Vitamins Important for Vision
08: Vitamins and Minerals II
8.01: Introduction to Vitamins and Minerals Part 2
8.02: Introduction to Bone Health
8.03: Calcium- Critical for Bones and Throughout the Body
8.04: Other Minerals Important to Bone Health
8.05: Vitamin D- Important to Bone Health and Beyond
8.06: Vitamins and Minerals Involved in Energy Metabolism
8.07: Vitamins and Minerals Involved in Blood Health
09: Body Weight and Health
9.01: Introduction to Body Weight and Health
9.02: Energy Balance- Energy In Energy OutYet Not As Simple As It Seems
9.03: Measures of Body Size Body Composition and Metabolic Health
9.04: Risks of Too Little and Too Much Body Fat
9.05: Eating Disorders
9.06: Complex Causes of Excess Weight
9.07: Solutions for Improving Health
10: Nutrition and Physical Activity
10.01: Introduction to Nutrition and Physical Activity
10.02: Essential Elements and Benefits of Physical Fitness
10.03: Fuel Sources for Exercise
10.04: Nutrient Needs for Athletes
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 (GMOs)
12: Nutrition Throughout the Lifespan
12.01: Introduction to Nutrition Throughout the Lifecycle
12.02: Nutrition in Pregnancy and Lactation
12.03: Nutrition in Early Infancy
12.04: Nutrition in Later Infancy and Toddlerhood
12.05: Raising Healthy Eaters
12.06: Nutrition in Adolescence
12.07: Nutrition in Older Adults