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CCSF Nutrition Textbook: Introduction to Nutrition — Science and Everyday Application

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CCSF Nutrition Textbook: Introduction to Nutrition — Science and Everyday Application

Medicine
Author
Jonathan Siekmann
Publisher
City College of San Francisco
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 166 sections
  1. 01: Introduction to Nutrition
  2. 1.01: Basic Concepts in Nutrition
  3. 1.1.01: Thinking About Food
  4. 1.1.02: Food Quality
  5. 1.1.03: Nutrition and Health
  6. 1.1.04: An Introduction to Molecules
  7. 1.1.05: Overview of Nutrients and Calories
  8. 1.1.06: Units of Measure
  9. 1.1.07: Research Highlight - Risk Factors
  10. 1.1.08: Diet Analysis Activity - Foundations for Self Reflection
  11. 1.02: Identifying With Food
  12. 1.2.01: A Healthy Philosophy Toward Food
  13. 1.2.02: Eating Behaviors and Food Choices
  14. 1.2.03: Energy Balance Calories In Versus Calories Out
  15. 1.2.04: Comparing Diets
  16. 1.2.05: Health At Every Size and Intuitive Eating
  17. 1.2.06: Research Highlight - Maslows Hierarchy of Needs
  18. 1.2.07: Diet Analysis Activity - Evaluating Food Responses
  19. 02: Nutrition Science and Information Literacy
  20. 2.01: Introduction to Nutrition Science and Information Literacy
  21. 2.02: The Scientific Method
  22. 2.03: Types of Research Studies and How To Interpret Them
  23. 2.04: Healthy Skepticism in Nutrition Science
  24. 2.05: Who Are the Experts in Nutrition Science
  25. 2.06: Fact-Checking Online Health and Nutrition Information
  26. 2.07: Finding Accurate Sources of Health and Nutrition Information
  27. 03: Applying Nutrition Science Guidelines and Tools for Healthy Eating
  28. 3.01: Dietary Recommendations and Designing a Healthy Diet
  29. 3.1.01: What is a Healthy Diet
  30. 3.1.02: Introduction to Designing a Healthy Diet
  31. 3.1.03: Classification of Nutrients
  32. 3.1.04: Defining Nutrient Requirements Dietary Reference Intakes
  33. 3.1.05: Dietary Guidelines for Americans
  34. 3.1.06: MyPlate DASH and The Mediterranean Diet
  35. 3.1.07: Reading and Understanding Nutrition Facts labels
  36. 3.1.08: Navigating Portion Sizes
  37. 3.1.09: Ultra-processed Foods (UPF)
  38. 3.02: Assessing Alignment with the DGA Physical Activity Goals and Healthy People 2030 Goals
  39. 3.2.01: NHANES National Health and Nutrition Examination Survey
  40. 3.2.02: Healthy Eating Index (HEI)
  41. 3.2.03: National Goals for Nutrition and Health Healthy People 2030
  42. 3.2.04: Physical Activity and Lifestyle
  43. 04: Processes of Life Photosynthesis Digestion and Metabolism
  44. 4.01: Introduction to Biomolecules
  45. 4.02: Organization of Life
  46. 4.03: Photosynthesis and Metabolism Cellular Respiration
  47. 4.04: The Digestive System
  48. 4.4.01: Parts of the Digestive System
  49. 4.4.02: Digestive System Processes
  50. 4.4.03: Digestive System Regulation
  51. 4.05: Disorders of the GI Tract
  52. 4.06: Food Intolerances Allergies and Celiac Disease
  53. 4.07: The Gut Microbiome
  54. 4.08: Research Highlight - The Gut-Brain Connection
  55. 05: Carbohydrates
  56. 5.01: Introduction to Carbohydrates
  57. 5.02: Types of Carbohydrates
  58. 5.03: Carbohydrate Food Sources and Guidelines for Intake
  59. 5.04: Digestion and Absorption of Carbohydrates
  60. 5.05: Glucose Regulation and Utilization in the Body
  61. 5.06: Fiber - Types Food Sources Health Benefits and Whole vs. Refined Grains
  62. 5.07: Sugar Food Sources Health Implications Intakes and Label-Reading to Identify Sugar
  63. 5.08: Sugar Substitutes
  64. 06: Lipids
  65. 6.01: Introduction to Lipids
  66. 6.02: The Functions of Fats
  67. 6.03: Lipid Types and Structures
  68. 6.04: Fatty Acid Types and Food Sources
  69. 6.05: Digestion and Absorption of Lipids
  70. 6.06: Lipid Transport Storage and Utilization
  71. 6.07: Lipid Recommendations and Heart Health
  72. 07: Protein and Amino Acids
  73. 7.01: Introduction to Protein
  74. 7.02: Protein Structure
  75. 7.03: Protein Functions
  76. 7.04: Protein in Foods and Dietary Recommendations
  77. 7.05: Protein Digestion and Absorption
  78. 7.06: Health Consequences of Too Little and Too Much Dietary Protein
  79. 7.07: Protein Food Choices and Sustainability
  80. 08: Energy Balance Body Weight and Health
  81. 8.01: Introduction to Body Weight and Health
  82. 8.02: Energy Balance- Energy In Energy OutYet Not As Simple As It Seems
  83. 8.03: Measures of Body Size Body Composition and Metabolic Health
  84. 8.04: Risks of Too Little and Too Much Body Fat
  85. 8.05: Eating Disorders
  86. 8.06: Complex Causes of Excess Weight
  87. 8.07: Solutions for Improving Health
  88. 09: Vitamins
  89. 9.01: Introduction to Micronutrients
  90. 9.02: Vitamins Overview and Introduction
  91. 9.03: Vitamins and Energy Metabolism B1 B2 Niacin Pantothenic Acid Biotin and Choline
  92. 9.04: Vitamins and Healthy Blood B6 Folate B12 K
  93. 9.05: Antioxidant Vitamins C and E
  94. 9.06: Vitamins and Gene Expression A and D
  95. 9.07: Sources of Vitamins and Minerals
  96. 9.08: Dietary Supplements
  97. 9.09: Phytochemicals
  98. 10: Water and Minerals
  99. 10.01: Water
  100. 10.1.01: Waters Importance to Vitality
  101. 10.1.02: Regulation of Water Balance
  102. 10.1.03: Water Concerns
  103. 10.1.04: Popular Beverage Choices
  104. 10.02: Minerals Introduction and Overview Major and Trace
  105. 10.2.01: Summary of Major Minerals
  106. 10.2.02: Summary of Trace Minerals
  107. 10.03: Minerals Involved In Fluid And Electrolyte Balance Na K Cl
  108. 10.3.01: Sodium
  109. 10.3.02: Potassium
  110. 10.3.03: Chloride
  111. 10.3.04: Consequences of Deficiency or Excess
  112. 10.04: Minerals and Bone Health Ca Mg P F
  113. 10.4.01: Introduction to Bone Health
  114. 10.4.02: Calcium Critical for Bones and Throughout the Body
  115. 10.4.03: Calcium Additional Details
  116. 10.4.04: Magnesium
  117. 10.4.05: Phosphorus
  118. 10.4.06: Fluoride
  119. 10.05: Minerals and Healthy Blood Fe and Cu
  120. 10.5.01: Iron
  121. 10.5.02: Copper
  122. 10.06: Antioxidant Minerals Se Zn Mn S Mo
  123. 10.6.01: Selenium
  124. 10.6.02: Zinc
  125. 10.6.03: Manganese
  126. 10.6.04: Sulfur
  127. 10.6.05: Molybdenum
  128. 10.07: Minerals and Energy Metabolism I and Cr
  129. 10.7.01: Iodine
  130. 10.7.02: Chromium
  131. 11: Nutrition and Physical Activity
  132. 11.01: Introduction to Nutrition and Physical Activity
  133. 11.02: Essential Elements and Benefits of Physical Fitness
  134. 11.03: Fuel Sources for Exercise
  135. 11.04: Nutrient Needs for Athletes
  136. 11.05: Nutrition-Relevant Concerns in Sports Performance
  137. 12: Nutrition During Pregnancy and the First 1000 Days
  138. 12.01: Introduction to Nutrition Throughout the Lifecycle
  139. 12.02: Nutrition during Pregnancy
  140. 12.03: Nutrition for Lactation in Early Infancy
  141. 12.04: More on nutrition in the first 6 months of life
  142. 12.05: Nutrition in Later Infancy and Toddlerhood
  143. 13: Nutrition During Childhood Adolescence and Older Age
  144. 13.01: Lifespan Nutrition During Childhood and Adolescence
  145. 13.1.01: Introduction
  146. 13.1.02: Toddler Years
  147. 13.1.03: Childhood
  148. 13.1.04: Raising Healthy Eaters
  149. 13.1.05: Nutrition in Adolescence
  150. 13.1.06: More on Nutrition in Adolescence
  151. 13.1.07: Late Adolescence
  152. 13.02: Lifespan Nutrition in Adulthood
  153. 13.2.01: Introduction to Lifespan Nutrition in Adulthood
  154. 13.2.02: Young Adulthood
  155. 13.2.03: Middle Age
  156. 13.2.04: Nutrition in Older Adults
  157. 14: Food Safety
  158. 14.01: Introduction to Food Safety
  159. 14.02: The Major Types of Foodborne Illness
  160. 14.03: The Causes of Food Contamination
  161. 14.04: Protecting the Public Health
  162. 14.05: The Food System
  163. 14.06: Food Preservation
  164. 14.07: Food Processing
  165. 14.08: The Effect of New Technologies
  166. 14.09: Efforts on the Consumer Level What You Can Do