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Nutrition Science and Global Food Issues

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Nutrition Science and Global Food Issues

Business
Author
Mardi Parelman
Publisher
San Diego Miramar College
Source
LibreTexts
License
Mixed
Language
EN
Category
Business Administration
Read online Download PDF (open licence)
Contents· 193 sections
  1. 01: Nutrition and You
  2. 1.01: Chapter Introduction
  3. 1.02: Defining Nutrition Health and Disease
  4. 1.03: What Are Nutrients
  5. 1.04: The Broad Role of Nutritional Science
  6. 1.05: Health Factors and Their Impact
  7. 1.06: Assessing Personal Health
  8. 1.07: Sustainable Food Systems
  9. 1.08: AgricultureRealities of Leaf and Soil
  10. 1.8.01: AgricultureRealities of Leaf and Soil
  11. 1.8.02: The Nutrition of Plants
  12. 1.8.03: The Farm in Our Food
  13. 1.8.04: From Farm to Table
  14. 1.8.05: Biotechnology in Agriculture
  15. 1.8.06: The Good and Bad of Natural Plant Substances
  16. 1.8.07: Of Science and Malnutrition
  17. 1.8.08: Summary
  18. 1.09: Nutrition and You (Exercises)
  19. 02: Achieving a Healthy Diet
  20. 2.01: Chapter Introduction
  21. 2.02: A Healthy Philosophy toward Food
  22. 2.03: What Is Nutritional Balance and Moderation
  23. 2.04: Understanding the Bigger Picture of Dietary Guidelines
  24. 2.05: Recommendations for Optimal Health
  25. 2.06: Understanding Dietary Reference Intakes (DRI)
  26. 2.07: Discovering Nutrition Facts
  27. 2.08: Food Labeling
  28. 2.8.01: Food Labeling
  29. 2.8.02: Supermarket Conflict
  30. 2.8.03: The Food Label
  31. 2.8.04: What Do the Grades Given to Foods Mean
  32. 2.8.05: Changing Labels for Changing Times
  33. 2.8.06: Realities of Nutrition Labeling
  34. 2.8.07: Ultimately Wise Food Selection is a Personal Matter
  35. 2.8.08: Summary
  36. 2.8.09: Guest Lecturer
  37. 2.8.10: Food Processing and Food Safety
  38. 2.8.10.01: Food Processing and Food Safety
  39. 2.8.10.02: Evolution of Food Processing
  40. 2.8.10.03: Objectives of Food Processing
  41. 2.8.10.04: Does Processing Affect Nutritive Value
  42. 2.8.10.05: Food AdditivesWhat Did They Put in Our Food
  43. 2.8.10.06: Preservatives
  44. 2.8.10.07: Microbial Hazards in Foods
  45. 2.8.10.08: Widening the Perspective in Food Safety
  46. 2.8.10.09: Summary
  47. 2.09: When Enough is Enough
  48. 2.10: Nutrition and the Media
  49. 2.11: Exercises
  50. 03: Nutrition and the Human Body
  51. 3.01: Chapter Introduction
  52. 3.02: The Cell
  53. 3.03: Digestion and Absorption
  54. 3.04: Nutrients Are Essential for Organ Function
  55. 3.05: Energy and Calories
  56. 3.06: Disorders That Can Compromise Health
  57. 3.07: Exercises
  58. 04: Carbohydrates
  59. 4.01: Introduction to Carbohydrates
  60. 4.02: A Closer Look at Carbohydrates
  61. 4.03: Digestion and Absorption of Carbohydrates
  62. 4.04: The Functions of Carbohydrates in the Body
  63. 4.05: Looking Closely at Diabetes
  64. 4.06: Health Consequences and Benefits of High-Carbohydrate Diets
  65. 4.07: Carbohydrates and Personal Diet Choices
  66. 4.08: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  67. 4.09: Carbohydrates (Exercises)
  68. 05: Lipids
  69. 5.01: Prelude to Lipids
  70. 5.02: What Are Lipids
  71. 5.03: How Lipids Work
  72. 5.04: Digestion and Absorption of Lipids
  73. 5.05: Understanding Blood Cholesterol and Heart Attack Risk
  74. 5.06: Balancing Your Diet with Lipids
  75. 5.07: Lipids and the Food Industry
  76. 5.08: Lipids and Disease
  77. 5.09: A Personal Choice about Lipids
  78. 5.10: Lipids (Exercises)
  79. 06: Proteins
  80. 6.01: Prelude to Proteins
  81. 6.02: Defining Protein
  82. 6.03: The Role of Proteins in Foods - Cooking and Denaturation
  83. 6.04: Protein Digestion and Absorption
  84. 6.05: Proteins Functions in the Body
  85. 6.06: Diseases Involving Proteins
  86. 6.07: Proteins Diet and Personal Choices
  87. 6.08: Proteins (Exercises)
  88. 07: Vitamins
  89. 7.01: Basic Concepts
  90. 7.02: Fat Soluble Vitamins
  91. 7.2.01: Vitamin A
  92. 7.2.02: Vitamin D
  93. 7.2.03: Vitamin E
  94. 7.2.04: Vitamin K
  95. 7.03: Water Soluble Vitamins
  96. 7.3.01: Vitamin B (Thiamine)
  97. 7.3.02: Vitamin B (Riboflavin)
  98. 7.3.03: Vitamin B (Niacin)
  99. 7.3.04: Vitamin B (Pantothenic acid)
  100. 7.3.05: Vitamin B (Pyridoxine)
  101. 7.3.06: Vitamin B (Biotin)
  102. 7.3.07: Vitamin B (Folic acid)
  103. 7.3.08: Vitamin B (Cobalamin)
  104. 7.3.09: Vitamin C (Ascorbic acid)
  105. 08: Water and Minerals
  106. 8.01: Water
  107. 8.02: Minerals - Basic Concepts
  108. 8.03: Overview of Fluid and Electrolyte Balance
  109. 8.04: Waters Importance to Vitality
  110. 8.05: Regulation of Water Balance
  111. 8.06: Major Minerals
  112. 8.6.01: Calcium
  113. 8.6.02: Chloride
  114. 8.6.03: Introduction to Major Minerals
  115. 8.6.04: Magnesium
  116. 8.6.05: Phosphorus
  117. 8.6.06: Potassium
  118. 8.6.07: Sodium
  119. 8.6.08: Sulfur
  120. 8.07: Trace Minerals
  121. 8.7.01: Chromium
  122. 8.7.02: Copper
  123. 8.7.03: Fluoride
  124. 8.7.04: Iodine
  125. 8.7.05: Iron
  126. 8.7.06: Manganese
  127. 8.7.07: Molybdenum
  128. 8.7.08: Prelude to Trace Minerals
  129. 8.7.09: Selenium
  130. 8.7.10: Zinc
  131. 09: Energy Balance and Body Weight
  132. 9.01: Prelude to Energy Balance and Body Weight
  133. 9.02: Body Mass Index Body Composition and Fat Distribution
  134. 9.03: Balancing Energy Input with Energy Output
  135. 9.04: Too Little or Too Much Weight
  136. 9.05: Dietary Behavioral and Physical Activity Recommendations for Weight Management
  137. 9.06: Energy Balance and Body Weight (Exercises)
  138. 10: Physical Fitness
  139. 10.01: Introduction to Nutrition and Physical Fitness
  140. 10.02: Aerobic Exercise
  141. 10.03: Anaerobic Exercise
  142. 10.04: Fitness Supplements and Steroids
  143. 10.05: How do my muscles get the Energy to perform work
  144. 10.06: Nutrients that are critical to athletes
  145. 10.07: Creating your own fitness plan
  146. 11: Food Safety and the Future of our Food
  147. 11.01: Protecting Our Food
  148. 11.02: Microbes in Food
  149. 11.03: Food-Borne Illness
  150. 11.04: Common Food-Borne Pathogens
  151. 11.05: Foodborne Illness and Food Safety
  152. 11.06: Food Preservation
  153. 11.07: Preparing for Disasters
  154. 11.08: Food Additives
  155. 11.09: Start Your Sustainable Future Today
  156. 11.10: Genetically Modified Foods (GMOs)
  157. 12: From Pregnancy to the Toddler Years
  158. 12.01: Prelude to From Pregnancy to the Toddler Years
  159. 12.02: The Human Life Cycle
  160. 12.03: Pregnancy and Nutrition
  161. 12.04: Infancy and Nutrition
  162. 12.05: Nutrition in the Toddler Years
  163. 12.06: From Pregnancy to the Toddler Years (Exercises)
  164. 13: From Childhood to the Elderly Years
  165. 13.01: Prelude to Childhood to the Elderly Years
  166. 13.02: The Human Life Cycle Continues
  167. 13.03: Childhood and Nutrition
  168. 13.04: Puberty and Nutrition
  169. 13.05: Older Adolescence and Nutrition
  170. 13.06: Young Adulthood and Nutrition
  171. 13.07: Middle Age and Nutrition
  172. 13.08: Old Age and Nutrition
  173. 13.09: Exercises
  174. 14: Food Politics and Perspectives
  175. 14.01: Prelude to Food Politics and Perspectives
  176. 14.02: Historical Perspectives on Food
  177. 14.03: The Food Industry
  178. 14.04: The Politics of Food
  179. 14.05: Food Cost and Inflation
  180. 14.06: The Issue of Food Security
  181. 14.07: Nutrition and Your Health
  182. 14.08: Diets around the World
  183. 14.09: Food Politics and Perspectives (Exercise)
  184. 15: Achieving Optimal Health - Wellness and Nutrition
  185. 15.01: Chapter Introduction
  186. 15.02: Diet Trends and Health
  187. 15.03: Fitness and Health
  188. 15.04: Threats to Health
  189. 15.05: Foodborne Illness and Food Safety
  190. 15.06: Start Your Sustainable Future Today
  191. 15.07: Careers in Nutrition
  192. 15.08: Achieving Optimal Health - Wellness and Nutrition (Exercises)
  193. 18: Back Matter 1