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Introduction to Nutrition Science

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Introduction to Nutrition Science

Scientific concepts of nutrition related to the function of nutrients, sources and recommended intakes. Nutritional assessment and the role of nutrition in the maintenance of health.

Medicine
Publisher
LibreTexts
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 151 sections
  1. 01: Basic Concepts in Nutrition
  2. 1.01: Introduction
  3. 1.02: What Are Nutrients
  4. 1.03: Food Quality
  5. 1.04: Units of Measure
  6. 1.05: The Broad Role of Nutritional Science
  7. 1.06: Research and the Scientific Method
  8. 02: Achieving a Healthy Diet
  9. 2.01: Chapter Introduction
  10. 2.02: A Healthy Philosophy toward Food
  11. 2.03: What Is Nutritional Balance and Moderation
  12. 2.04: National Goals for Nutrition and Health- Healthy People 2020
  13. 2.05: Recommendations for Optimal Health
  14. 2.06: Understanding Dietary Reference Intakes (DRI)
  15. 2.07: Understanding the Bigger Picture of Dietary Guidelines
  16. 2.08: Discovering Nutrition Facts
  17. 2.09: Building Healthy Eating Patterns
  18. 2.10: When Enough is Enough
  19. 2.11: Nutrition and the Media
  20. 03: The Human Body
  21. 3.01: Introduction to the Human Body
  22. 3.02: The Basic Structural and Functional Unit of Life- The Cell
  23. 3.03: Basic Biology Anatomy and Physiology
  24. 3.04: The Digestive System
  25. 3.4.01: Digestion and Absorption
  26. 3.05: The Cardiovascular System
  27. 3.06: Central Nervous System
  28. 3.07: The Respiratory System
  29. 3.08: The Endocrine System
  30. 3.09: The Urinary System
  31. 3.10: The Muscular System
  32. 3.11: The Skeletal System
  33. 3.12: The Immune System
  34. 3.13: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
  35. 04: Carbohydrates
  36. 4.01: Introduction to Carbohydrates
  37. 4.02: Digestion and Absorption of Carbohydrates
  38. 4.03: The Functions of Carbohydrates in the Body
  39. 4.04: Health Consequences and Benefits of High-Carbohydrate Diets
  40. 4.05: Looking Closely at Diabetes
  41. 4.06: Carbohydrates and Personal Diet Choices
  42. 4.07: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  43. 05: Lipids
  44. 5.01: Introduction to Lipids
  45. 5.02: The Functions of Lipids in the Body
  46. 5.03: The Role of Lipids in Food
  47. 5.04: How Lipids Work
  48. 5.05: Nonessential and Essential Fatty Acids
  49. 5.06: Digestion and Absorption of Lipids
  50. 5.07: Tools for Change
  51. 5.08: Lipids and the Food Industry
  52. 5.09: Lipids and Disease
  53. 5.10: Understanding Blood Cholesterol and Heart Attack Risk
  54. 5.11: A Personal Choice about Lipids
  55. 5.E: Lipids (Exercises)
  56. 06: Protein
  57. 6.01: Introduction to Protein
  58. 6.02: Defining Protein
  59. 6.03: The Role of Proteins in Foods- Cooking and Denaturation
  60. 6.04: Protein Digestion and Absorption
  61. 6.05: Proteins Functions in the Body
  62. 6.06: Diseases Involving Proteins
  63. 6.07: Proteins in a Nutshell
  64. 6.08: Proteins Diet and Personal Choices
  65. 07: Vitamins
  66. 7.01: Introduction to Vitamins
  67. 7.02: Fat-Soluble Vitamins
  68. 7.03: Water-Soluble Vitamins
  69. 7.04: Antioxidants
  70. 7.05: The Bodys Offense
  71. 7.06: Phytochemicals
  72. 08: Water and Electrolytes
  73. 8.01: Introduction to Water and Electrolytes
  74. 8.02: Overview of Fluid and Electrolyte Balance
  75. 8.03: Waters Importance to Vitality
  76. 8.04: Regulation of Water Balance
  77. 8.05: Electrolytes Important for Fluid Balance
  78. 8.06: Sodium
  79. 8.07: Chloride
  80. 8.08: Potassium
  81. 8.09: Consequences of Deficiency or Excess
  82. 8.10: Water Concerns
  83. 8.11: Popular Beverage Choices
  84. 09: Major Minerals
  85. 9.01: Introduction to Major Minerals
  86. 9.02: Calcium
  87. 9.2.01: Bone Structure and Function
  88. 9.2.02: Bone Mineral Density is an Indicator of Bone Health
  89. 9.2.03: Micronutrients Essential for Bone Health- Calcium and Vitamin D
  90. 9.2.04: Osteoporosis
  91. 9.2.4.01: Risk Factors for Osteoporosis
  92. 9.2.4.02: Osteoporosis Prevention and Treatment
  93. 9.03: Phosphorus
  94. 9.04: Magnesium
  95. 9.05: Summary of Major Minerals
  96. 10: Trace Minerals
  97. 10.01: Introduction to Trace Minerals
  98. 10.02: Iron
  99. 10.03: Zinc
  100. 10.04: Selenium
  101. 10.05: Iodine
  102. 10.06: Chromium
  103. 10.07: Fluoride
  104. 10.08: Summary of Trace Minerals
  105. 11: Food Safety
  106. 11.01: Introduction to Food Safety
  107. 11.02: The Major Types of Foodborne Illness
  108. 11.03: The Causes of Food Contamination
  109. 11.04: Protecting the Public Health
  110. 11.05: The Food System
  111. 11.06: Food Preservation
  112. 11.07: Food Processing
  113. 11.08: The Effect of New Technologies
  114. 11.09: Efforts on the Consumer Level- What You Can Do
  115. 12: Nutritional Issues
  116. 12.01: Introduction to Nutritional Issues
  117. 12.02: Comparing Diets
  118. 12.03: Calories In Versus Calories Out
  119. 12.04: Nutrition Health and Disease
  120. 12.05: Threats to Health
  121. 12.06: Undernutrition Overnutrition and Malnutrition
  122. 12.07: Food Insecurity
  123. 12.08: Careers in Nutrition
  124. 13: Performance Nutrition
  125. 13.01: Introduction to Performance Nutrition
  126. 13.02: The Essential Elements of Physical Fitness
  127. 13.03: The Benefits of Physical Activity
  128. 13.04: Fuel Sources
  129. 13.05: Sports Nutrition
  130. 13.06: Water and Electrolyte Needs
  131. 13.07: Food Supplements and Food Replacements
  132. 14: Lifespan Nutrition From Pregnancy to the Toddler Years
  133. 14.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
  134. 14.02: Pregnancy
  135. 14.03: Infancy
  136. 14.04: Toddler Years
  137. 15: Lifespan Nutrition in Adulthood
  138. 15.01: Introduction to Lifespan Nutrition in Adulthood
  139. 15.02: Young Adulthood
  140. 15.03: Middle Age
  141. 15.04: Older Adulthood- The Golden Years
  142. 16: Food Politics and Perspectives
  143. 16.01: Prelude to Food Politics and Perspectives
  144. 16.02: Historical Perspectives on Food
  145. 16.03: The Food Industry
  146. 16.04: The Politics of Food
  147. 16.05: Food Cost and Inflation
  148. 16.06: The Issue of Food Security
  149. 16.07: Nutrition and Your Health
  150. 16.08: Diets around the World
  151. 16.E: Food Politics and Perspectives (Exercise)