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Introduction to Nutrition

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Introduction to Nutrition

This course is designed to provide students with an understanding of the fundamental concepts of human nutrition, including digestion, absorption, metabolism, and the function of nutrients as they relate to human health and disease.

Medicine
Author
Ann Diker
Publisher
Metropolitan State University of Denver
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 83 sections
  1. 01: Foundational Concepts
  2. 1.01: Defining Nutrition Health and Disease
  3. 1.02:Overview of Nutrients and Calories
  4. 1.03: The Broad Role of Nutritional Science
  5. 1.04: Nutrition and the Media
  6. 02: Achieving a Healthy Diet
  7. 2.01: What Is Nutritional Balance and Moderation
  8. 2.02: Understanding the Bigger Picture of Dietary Guidelines
  9. 2.03: Recommendations for Optimal Health
  10. 2.04: Understanding Dietary Reference Intakes (DRI)
  11. 2.5: Dietary Supplements
  12. 2.6: Understanding Food Labels
  13. 2.7: Understanding Portion Sizes
  14. 2.8: Is Alcohol Part of a Healthy Diet
  15. 03: Digestion
  16. 3.01: The Basic Structural and Functional Unit of Life- The Cell
  17. 3.2 Hunger vs. Appetite
  18. 3.3 Digestion and Absorption
  19. 3.4: Disorders That Can Compromise Health
  20. 04: Carbohydrates
  21. 4.01: Introduction to Carbohydrates
  22. 4.2: Benefits of Fiber
  23. 4.3: Digestion and Absorption of Carbohydrates
  24. 4.4: Functions of Carbohydrates
  25. 4.5: Carbohydrate Recommendations
  26. 4.6: Looking Closely at Diabetes
  27. 4.7: Sugar Substitutes
  28. 05: Lipids
  29. 5.01: What Are Lipids
  30. 5.2: Digestion and Absorption of Lipids
  31. 5.3: Functions of Lipids
  32. 5.4: Lipid Fat Recommendations
  33. 5.5: Understanding Blood Cholesterol and Heart Disease
  34. 06: Proteins
  35. 6.02: Defining Protein
  36. 6.04: Protein Digestion and Absorption
  37. 6.5: Diseases Involving Proteins
  38. 6.05: Proteins Functions in the Body
  39. 6.6: Vegetarian and Vegan Diets
  40. 6.07: Proteins Diet and Personal Choices
  41. 07: Nutrients Important to Fluid and Electrolyte Balance
  42. 7.01: Overview of Fluid and Electrolyte Balance
  43. 7.02: Waters Importance to Vitality
  44. 7.03: Regulation of Water Balance
  45. 7.04: Electrolytes Important for Fluid Balance
  46. 7.05: Consequences of Deficiency or Excess
  47. 08: Nutrients Important as Antioxidants
  48. 8.01: Generation of Free Radicals in the Body
  49. 8.02: Antioxidant Micronutrients
  50. 8.03: The Whole Nutrient Package versus Disease
  51. 8.4: Cancer
  52. 09: Nutrients Important for Bone Health
  53. 9.02: Bone Structure and Function
  54. 9.03: Micronutrients Essential for Bone Health- Calcium and Vitamin D
  55. 9.04: Other Essential Micronutrients for Bone Health
  56. 9.05: Osteoporosis
  57. 10: Nutrients Important for Metabolism and Blood Function
  58. 10.01: Bloods Function in the Body and in Metabolism Support
  59. 10.03: Vitamins Important for Metabolism and for Blood Function and Renewal
  60. 10.04: Minerals Important for Metabolism and for Blood Function and Renewal
  61. 11: Energy Balance
  62. 11.02: Indicators of Health- Body Mass Index Body Composition and Fat Distribution
  63. 11.3: Physical Fitness and Physical Activity
  64. 11.04: Balancing Energy Input with Energy Output
  65. 11.4: Fuel and Nutrient Needs for Physical Activity
  66. 11.5: Health Risks of Overweight and Underweight
  67. 11.6: Recommendations for Safe and Effective Weight Loss and Weight Gain
  68. 12: Lifecycle Nutrition: Pregnancy to the Toddler Years
  69. 12.02: Pregnancy and Nutrition
  70. 12.03: Infancy and Nutrition
  71. 12.04: Nutrition in the Toddler Years
  72. 13: Lifecycle Nutrition: Childhood to Late Adulthood
  73. 13.02: Childhood and Nutrition
  74. 13.03: Puberty and Nutrition
  75. 13.04: Older Adolescence and Nutrition
  76. 13.05: Young Adulthood and Nutrition
  77. 13.06: Middle Age and Nutrition
  78. 13.07: Old Age and Nutrition
  79. 14: Food Safety Technology Security and Sustainability
  80. 14.01: Food Safety
  81. 14.2: Food Technology
  82. 14.3: Food Security
  83. 14.4: Food Sustainability