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Nutrition Essentials (Greena and Shallal)

Nutrition Medicine

Author: Stephanie Green and Kelli Shallal
Publisher: open maricopa
Source: LibreTexts
License: CC BY-NC-SA
Language: EN

Read online Download PDF (open licence)

Contents· 191 sections

01: Food For All
1.01: Introduction
1.02: Hunger Across the Globe
1.03: A Solution to Hunger- Sustainable Food Systems
1.04: The Impact of Industrial Technology on Food Production and Distribution
1.05: What does Agriculture Look Like in Arizona
1.06: Food Safety
1.07: End Chapter
02: Nutrition and Your Health
2.01: Introduction
2.02: What Should I Eat to be Healthy
2.03: Federal Dietary Guidance- From MyPlate to the New Food Pyramid
2.04: The Nutrition Partnership- Food Activity and Mental Health
2.05: End Chapter
03: Energy Needs Obesity and Disordered Eating
3.01: Introduction
3.02: Nutrition and Your Body
3.03: How can we tell if the Body is Healthy
3.04: Balancing Energy Input and Energy Output
3.05: Basal Metabolic Rate
3.06: Disordered Eating
3.07: End Chapter
04: Diet Trends and Surgical Weight Loss
4.01: Introduction
4.02: Diet Trends and Health
4.03: Dietary Food Trends
4.04: Functional Foods
4.05: Popular Diets
4.06: Surgical Weight Loss Methods
4.07: End Chapter
05: Understanding Food Labels and Health Claims
5.01: Introduction
5.02: The Food label
5.03: Claims on Labels
5.04: Health Claims and Foods
5.05: Allergy Warnings
5.06: Ingredient List
5.07: Who to Trust for Nutrition Information
5.08: Evaluating nutrition information in the Media
5.09: End Chapter
06: Essential Nutrients
6.01: What are the nutrients
6.02: Macronutrients
6.03: Micronutrients
6.04: Dietary Guidelines
6.05: End Chapter
07: The Process of Digestion and Absorption
7.01: Introduction
7.02: Human Anatomy and Systems
7.03: Digestion
7.04: Your Gut Microbiome
7.05: Digestive Diseases and Disorders
7.06: End Chapter
08: Carbohdyrates
8.01: Introduction
8.02: Carbohydrate Overview and Structure
8.03: The Argument for Eating Fiber
8.04: Understanding Carbohydrates from Product Information
8.05: Diseases Related to Carbohydrates
8.06: End Chapter
09: Lipids
9.01: Introduction
9.02: What is Lipid
9.03: What Lipids Do In the Body
9.04: Food Sources of Lipids
9.05: Saturated and Unsaturated Fats
9.06: Lipids and Disease
9.07: Omega-3 fatty acids
9.08: Cholesterol Made by you for you
9.09: End Chapter
10: Protein
10.01: Introduction to Protein
10.02: What is Protein
10.03: Sources of Protein
10.04: Important Roles of Protein in the Body
10.05: Why You Should Eat Protein
10.06: What about vegetarians and vegans
10.07: Athletes and Protein intake
10.08: End Chapter
11: Food Allergies
11.01: Introduction
11.02: Food intolerance
11.03: Food Sensitivities
11.04: End Chapter
12: Vitamins
12.01: Introduction
12.02: Water-Soluble Vitamins
12.03: Fat-Soluble Vitamins
12.04: Supplements
12.05: End Chapter
13: Antioxidants and Phytochemicals
13.01: Introduction
13.02: Antioxidants
13.03: Phytochemicals
13.04: End Chapter
14: Minerals
14.01: Introduction
14.02: Mineral Classification
14.03: End Chapter
15: Water and Electrolytes
15.01: Introduction
15.02: Water and Electrolytes
15.03: Functions of Water in the Body
15.04: Importance of Electrolyte Balance in the Body
15.05: Consequences of getting too much or too little water and electrolytes
15.06: Water Consumption
15.07: Alcohol Consumption Metabolism Health Benefits and Health Risks
15.08: End Chapter
16: Nutrition in the Lifecycle Conception to Pregnancy
16.01: Introduction
16.02: The Early Days of Pregnancy
16.03: Weight Gain during Pregnancy
16.04: Weight Loss after Pregnancy
16.05: Nutritional Requirements
16.06: Energy and Macronutrients
16.07: Fluids
16.08: Vitamins and Minerals
16.09: Guide to Eating during Pregnancy
16.10: Foods to Avoid
16.11: Foodborne Illness
16.12: Food Cravings and Aversions
16.13: Physical Activity during Pregnancy
16.14: Complications during Pregnancy
16.15: End Chapter
17: Nutrition in the Lifecycle Infancy
17.01: Introduction
17.02: Breastfeeding
17.03: Components of Breastmilk
17.04: The Mothers Diet
17.05: Benefits of Breastfeeding
17.06: Barriers to Breastfeeding
17.07: Contraindications to Breastfeeding
17.08: Breast Milk versus Bottle Formula
17.09: Infancy (Birth to Age One)
17.10: Nutritional Requirements
17.11: Energy and Macronutrients
17.12: Micronutrients
17.13: Fluids
17.14: Bottle-Feeding
17.15: Introducing Solid Foods
17.16: Learning to Self-Feed
17.17: Food Allergies
17.18: Early Childhood Dental Caries
17.19: End Chapter
18: Nutrition through the Lifecycle Toddler (Ages 1-3)
18.01: Introduction
18.02: Nutritional Requirements
18.03: Learning How to Handle Food
18.04: Feeding Problems in the Toddler Years
18.05: Picky Eaters
18.06: Toddler Obesity
18.07: Early Childhood Dental Caries
18.08: Iron-Deficiency Anemia
18.09: End Chapter
19: Nutrition Through the Lifecycle Early Childhood (Ages 4-8)
19.01: Introduction
19.02: Energy
19.03: Macronutrients
19.04: Micronutrients
19.05: Factors Influencing Intake
19.06: Children and Malnutrition
19.07: The National School Lunch Program
19.08: Food Allergies and Food Intolerance
19.09: The Threat of Lead Toxicity
19.10: End Chapter
20: Nutrition Through the Lifecycle Puberty Adolescence
20.01: Introduction
20.02: The Onset of Puberty (Ages 9 through 13 years)
20.03: Energy and Macronutrients
20.04: Micronutrients
20.05: Iron Requirements
20.06: Energy and Macronutrients
20.07: Micronutrients
20.08: Eating Disorders
20.09: Childhood and Adolescent Obesity
20.10: Avoiding Added Sugars
20.11: End Chapter
21: Nutrition Through the Lifecycle Young Adulthood Middle Age
21.01: Introduction
21.02: Young Adulthood
21.03: Middle Age
21.04: Energy and Macronutrients
21.05: Micronutrients
21.06: Preventive Nutrition
21.07: Menopause
21.08: Obesity
21.09: End Chapter
22: Nutrition Through the Lifecycle - Older Adults
22.01: Introduction
22.02: Older Adults
22.03: End Chapter