Phu Xuan University Library
|
PXU E-LIB
Sign in
Human Nutrition

External

Human Nutrition

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

NutritionMedicine
Author
The University of Hawaiʻi
Publisher
University of Hawai‘i at Mānoa
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 150 sections
  1. 01: Basic Concepts in Nutrition
  2. 1.01: Introduction
  3. 1.02: Food Quality
  4. 1.03: Units of Measure
  5. 1.04: Lifestyles and Nutrition
  6. 1.05: Achieving a Healthy Diet
  7. 1.06: Research and the Scientific Method
  8. 1.07: Types of Scientific Studies
  9. 02: The Human Body
  10. 2.01: Introduction to the Human Body
  11. 2.02: Basic Biology Anatomy and Physiology
  12. 2.03: The Digestive System
  13. 2.04: The Cardiovascular System
  14. 2.05: Central Nervous System
  15. 2.06: The Respiratory System
  16. 2.07: The Endocrine System
  17. 2.08: The Urinary System
  18. 2.09: The Muscular System
  19. 2.10: The Skeletal System
  20. 2.11: The Immune System
  21. 2.12: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
  22. 03: Water and Electrolytes
  23. 3.01: Introduction to Water and Electrolytes
  24. 3.02: Overview of Fluid and Electrolyte Balance
  25. 3.03: Waters Importance to Vitality
  26. 3.04: Regulation of Water Balance
  27. 3.05: Electrolytes Important for Fluid Balance
  28. 3.06: Sodium
  29. 3.07: Chloride
  30. 3.08: Potassium
  31. 3.09: Consequences of Deficiency or Excess
  32. 3.10: Water Concerns
  33. 3.11: Popular Beverage Choices
  34. 04: Carbohydrates
  35. 4.01: Introduction to Carbohydrates
  36. 4.02: Digestion and Absorption of Carbohydrates
  37. 4.03: The Functions of Carbohydrates in the Body
  38. 4.04: Health Consequences and Benefits of High-Carbohydrate Diets
  39. 4.05: Carbohydrates and Personal Diet Choices
  40. 05: Lipids
  41. 5.01: Introduction to Lipids
  42. 5.02: The Functions of Lipids in the Body
  43. 5.03: The Role of Lipids in Food
  44. 5.04: How Lipids Work
  45. 5.05: Nonessential and Essential Fatty Acids
  46. 5.06: Digestion and Absorption of Lipids
  47. 5.07: Tools for Change
  48. 5.08: Lipids and the Food Industry
  49. 5.09: Lipids and Disease
  50. 5.10: A Personal Choice about Lipids
  51. 06: Protein
  52. 6.01: Introduction to Protein
  53. 6.02: Defining Protein
  54. 6.03: The Role of Proteins in Foods- Cooking and Denaturation
  55. 6.04: Protein Digestion and Absorption
  56. 6.05: Proteins Functions in the Body
  57. 6.06: Diseases Involving Proteins
  58. 6.07: Proteins in a Nutshell
  59. 6.08: Proteins Diet and Personal Choices
  60. 07: Alcohol
  61. 7.01: Introduction to Alcohol
  62. 7.02: Alcohol Metabolism
  63. 7.03: Health Consequences of Alcohol Abuse
  64. 7.04: Health Benefits of Moderate Alcohol Intake
  65. 08: Energy
  66. 8.01: Introduction to Energy
  67. 8.02: The Atom
  68. 8.03: Weight Management
  69. 8.04: Factors Affecting Energy Intake
  70. 8.05: Factors Affecting Energy Expenditure
  71. 8.06: Dietary Behavioral and Physical Activity Recommendations for Weight Management
  72. 09: Vitamins
  73. 9.01: Introduction to Vitamins
  74. 9.02: Fat-Soluble Vitamins
  75. 9.03: Water-Soluble Vitamins
  76. 9.04: Antioxidants
  77. 9.05: The Bodys Offense
  78. 9.06: Phytochemicals
  79. 10: Major Minerals
  80. 10.01: Introduction to Major Minerals
  81. 10.02: Calcium
  82. 10.03: Phosphorus
  83. 10.04: Sulfur
  84. 10.05: Magnesium
  85. 10.06: Summary of Major Minerals
  86. 11: Trace Minerals
  87. 11.01: Introduction to Trace Minerals
  88. 11.02: Iron
  89. 11.03: Copper
  90. 11.04: Zinc
  91. 11.05: Selenium
  92. 11.06: Iodine
  93. 11.07: Chromium
  94. 11.08: Manganese
  95. 11.09: Molybdenum
  96. 11.10: Fluoride
  97. 11.11: Summary of Trace Minerals
  98. 12: Nutrition Applications
  99. 12.01: Introduction to Nutrition Applications
  100. 12.02: Understanding Dietary Reference Intakes
  101. 12.03: Discovering Nutrition Facts
  102. 12.04: Building Healthy Eating Patterns
  103. 12.05: MyPlate Planner
  104. 12.06: Pacific Based Dietary Guidelines
  105. 12.07: Understanding the Bigger Picture of Dietary Guidelines
  106. 13: Lifespan Nutrition From Pregnancy to the Toddler Years
  107. 13.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
  108. 13.02: Pregnancy
  109. 13.03: Infancy
  110. 13.04: Toddler Years
  111. 14: Lifespan Nutrition During Childhood and Adolescence
  112. 14.01: Introduction
  113. 14.02: Childhood
  114. 14.03: Adolescence
  115. 14.04: Late Adolescence
  116. 15: Lifespan Nutrition in Adulthood
  117. 15.01: Introduction to Lifespan Nutrition in Adulthood
  118. 15.02: Young Adulthood
  119. 15.03: Middle Age
  120. 15.04: Older Adulthood- The Golden Years
  121. 16: Performance Nutrition
  122. 16.01: Introduction to Performance Nutrition
  123. 16.02: The Essential Elements of Physical Fitness
  124. 16.03: The Benefits of Physical Activity
  125. 16.04: Fuel Sources
  126. 16.05: Sports Nutrition
  127. 16.06: Water and Electrolyte Needs
  128. 16.07: Food Supplements and Food Replacements
  129. 17: Food Safety
  130. 17.01: Introduction to Food Safety
  131. 17.02: The Major Types of Foodborne Illness
  132. 17.03: The Causes of Food Contamination
  133. 17.04: Protecting the Public Health
  134. 17.05: The Food System
  135. 17.06: Food Preservation
  136. 17.07: Food Processing
  137. 17.08: The Effect of New Technologies
  138. 17.09: Efforts on the Consumer Level- What You Can Do
  139. 18: Nutritional Issues
  140. 18.01: Introduction to Nutritional Issues
  141. 18.02: Comparing Diets
  142. 18.03: Calories In Versus Calories Out
  143. 18.04: Nutrition Health and Disease
  144. 18.05: Threats to Health
  145. 18.06: Undernutrition Overnutrition and Malnutrition
  146. 18.07: Food Insecurity
  147. 18.08: Careers in Nutrition
  148. 19: Appendices
  149. 19.01: Appendix A
  150. 19.02: Appendix B