Nguồn ngoài

Manchester Community College: Introduction to Nutrition

An introduction to the study of human nutrition with an emphasis on the scientific bases of facts and controversies surrounding foods and diets. This text incorporates nutrition science fundamentals as well as nutrition's role in prevention and management of chronic disease.

Medicine

Tác giả: Andrea Ackerson
Nhà xuất bản: Manchester Community College
Nguồn: LibreTexts
Giấy phép: CC BY-NC-SA
Ngôn ngữ: EN

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Mục lục· 132 mục

01: Nutrition and You
1.01: Impact of Diet and Lifestyle on Health
1.02: Defining Nutrition Health and Disease
1.03: What Are Nutrients
1.04: Calories (Food Energy)
1.05: Research and the Scientific Method
1.06: Types of Scientific Studies and Nutrition Assessment Methods
1.07: Careers in Nutrition
1.08: Nutrition and the Media
1.09: Assessing Personal Health
1.10: A Fresh Perspective- Sustainable Food Systems
1.E: Nutrition and You (Exercises)
02: A Healthy Diet
2.01: Achieving a Healthy Diet
2.02: Understanding the Bigger Picture of Dietary Guidelines
2.03: National Goals for Nutrition and Health- Healthy People 2020
2.04: Recommendations for Optimal Health
2.05: Understanding Dietary Reference Intakes (DRI)
2.06: Discovering Nutrition Facts
2.07: When Enough is Enough
2.08: Diets around the World
2.E: Exercises
03: Digestion Absorption and Transport of Nutrients
3.01: Basic Biology Anatomy and Physiology
3.02: Digestion and Absorption
3.03: Nutrients Are Essential for Organ Function
3.04: Disorders That Can Compromise Health
3.E: Exercises
04: Carbohydrates
4.01: A Closer Look at Carbohydrates
4.02: Digestion and Absorption of Carbohydrates
4.03: The Functions of Carbohydrates in the Body
4.04: Looking Closely at Diabetes
4.05: Health Consequences and Benefits of High-Carbohydrate Diets
4.06: Carbohydrates and Personal Diet Choices
4.07: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
4.E: Carbohydrates (Exercises)
05: Lipids
5.01: What Are Lipids
5.02: How Lipids Work
5.03: Digestion and Absorption of Lipids
5.04: Understanding Blood Cholesterol and Heart Attack Risk
5.05: Balancing Your Diet with Lipids
5.06: Lipids and the Food Industry
5.07: Lipids and Disease
5.08: A Personal Choice about Lipids
5.E: Lipids (Exercises)
06: Proteins
6.01: Defining Protein
6.02: The Role of Proteins in Foods - Cooking and Denaturation
6.03: Protein Digestion and Absorption
6.04: Proteins Functions in the Body
6.05: Diseases Involving Proteins
6.06: Proteins Diet and Personal Choices
6.E: Proteins (Exercises)
07: Vitamins
7.01: Introduction to Vitamins
7.02: Fat-Soluble Vitamins
7.03: Water-Soluble Vitamins
7.04: Antioxidants
7.05: The Bodys Offense
7.06: Phytochemicals
7.E: Exercises
08: Water and Minerals
8.01: Water
8.02: Minerals - Basic Concepts
8.03: Overview of Fluid and Electrolyte Balance
8.04: Roles of Water in the Body
8.05: Regulation of Water Balance
8.06: Introduction to Major Minerals
8.07: Major Minerals
8.08: Sodium
8.09: Chloride
8.10: Potassium
8.11: Calcium
8.12: Phosphorus
8.13: Magnesium
8.14: Sulfur
8.15: Prelude to Trace Minerals
8.16: Trace Minerals
8.17: Iron
8.18: Zinc
8.19: Iodine
8.20: Selenium
8.21: Copper
8.22: Manganese
8.23: Fluoride
8.24: Chromium
8.25: Molybdenum
8.26: Exercises
09: Metabolism Energy Balance and Body Weight
9.01: Metabolism Overview
9.02: Energy Balance and Body Weight
9.03: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
9.04: Balancing Energy Input with Energy Output
9.05: Too Little or Too Much Weight
9.06: Dietary Behavioral and Physical Activity Recommendations for Weight Management
9.E: Exercises
10: Nutrition in Fitness
10.01: Fitness and Health
10.02: Fuel Sources
10.03: Sports Nutrition
10.04: Water and Electrolyte Needs of the Athlete
10.05: Food Supplements and Food Replacements
10.E: Exercises
11: Nutrition in the Lifecycle
11.01: The Human Life Cycle
11.02: Pregnancy and Nutrition
11.03: Infancy and Nutrition
11.04: Prelude to From Pregnancy to the Toddler Years
11.05: Nutrition in the Toddler Years
11.06: Childhood and Nutrition
11.07: Older Adolescence and Nutrition
11.08: Adolescence and Nutrition
11.09: Older Adolescence and Nutrition
11.10: Young Adulthood and Nutrition
11.11: Middle Age and Nutrition
11.12: Old Age and Nutrition
11.E: Exercises
12: Current Topics in Nutrition
12.01: The Politics of Food
12.02: The Issue of Food Security
12.03: Foodborne Illness and Food Safety
12.04: Diet Trends and Health
12.05: Sustainability
12.06: Start Your Sustainable Future Today
12.07: Threats to Health
12.E: Exercises
13: Appendix
13.01: Conversions and Units of Measure
13.02: Nutrition Calculations Reference Sheet
13.03: Common Laboratory Values for Adults