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Nutrition Science and Everyday Application for CRC (Sheldon)

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Nutrition Science and Everyday Application for CRC (Sheldon)

Medicine
Author
Alice Callahan, Heather Leonard, and Tamberly Powell
Publisher
Lane Community College
Source
LibreTexts
Language
EN
Category
Basic Sciences
Read online Download PDF (open licence)
Contents· 96 sections
  1. 01: Designing A Healthy Diet
  2. 1.01: Introduction to Designing a Healthy Diet
  3. 1.02: Nutrition and Health
  4. 1.03: An Introduction to Molecules
  5. 1.04: Classification of Nutrients
  6. 1.05: Defining Nutrient Requirements- Dietary Reference Intakes
  7. 1.06: Understanding Food Labels
  8. 1.07: Tools for Achieving a Healthy Diet
  9. 02: Nutrition Science and Information Literacy
  10. 2.01: Introduction to Nutrition Science and Information Literacy
  11. 2.02: The Scientific Method
  12. 2.03: Types of Research Studies and How To Interpret Them
  13. 2.04: Healthy Skepticism in Nutrition Science
  14. 2.05: Who Are the Experts in Nutrition Science
  15. 2.06: Fact-Checking Online Health and Nutrition Information
  16. 2.07: Finding Accurate Sources of Health and Nutrition Information
  17. 03: Molecules of Life- Photosynthesis Digestion and Metabolism
  18. 3.01: Introduction to Molecules of Life
  19. 3.02: Organization of Life
  20. 3.03: Photosynthesis and Metabolism
  21. 3.04: The Digestive System
  22. 3.05: Disorders of the GI Tract
  23. 3.06: Food Intolerances Allergies and Celiac Disease
  24. 04: Carbohydrates
  25. 4.01: Introduction to Carbohydrates
  26. 4.02: Types of Carbohydrates
  27. 4.03: Carbohydrate Food Sources and Guidelines for Intake
  28. 4.04: Digestion and Absorption of Carbohydrates
  29. 4.05: Glucose Regulation and Utilization in the Body
  30. 4.06: Fiber - Types Food Sources Health Benefits and Whole vs. Refined Grains
  31. 4.07: Sugar- Food Sources Health Implications Intakes and Label-Reading to Identify Sugar
  32. 4.08: Sugar Substitutes
  33. 05: Lipids
  34. 5.01: Introduction to Lipids
  35. 5.02: The Functions of Fats
  36. 5.03: Lipid Types and Structures
  37. 5.04: Fatty Acid Types and Food Sources
  38. 5.05: Digestion and Absorption of Lipids
  39. 5.06: Lipid Transport Storage and Utilization
  40. 5.07: Lipid Recommendations and Heart Health
  41. 06: Protein
  42. 6.01: Introduction to Protein
  43. 6.02: Protein Structure
  44. 6.03: Protein Functions
  45. 6.04: Protein in Foods and Dietary Recommendations
  46. 6.05: Protein Digestion and Absorption
  47. 6.06: Health Consequences of Too Little and Too Much Dietary Protein
  48. 6.07: Protein Food Choices and Sustainability
  49. 07: Vitamins and Minerals I
  50. 7.01: Introduction to Vitamins and Minerals
  51. 7.02: Classification of Vitamins and Minerals
  52. 7.03: Sources of Vitamins and Minerals
  53. 7.04: Dietary Supplements
  54. 7.05: Vitamins and Minerals Involved In Fluid And Electrolyte Balance
  55. 7.06: Vitamins and Minerals as Antioxidants
  56. 7.07: Vitamins Important for Vision
  57. 08: Vitamins and Minerals II
  58. 8.01: Introduction to Vitamins and Minerals Part 2
  59. 8.02: Introduction to Bone Health
  60. 8.03: Calcium- Critical for Bones and Throughout the Body
  61. 8.04: Other Minerals Important to Bone Health
  62. 8.05: Vitamin D- Important to Bone Health and Beyond
  63. 8.06: Vitamins and Minerals Involved in Energy Metabolism
  64. 8.07: Vitamins and Minerals Involved in Blood Health
  65. 09: Body Weight and Health
  66. 9.01: Introduction to Body Weight and Health
  67. 9.02: Energy Balance- Energy In Energy OutYet Not As Simple As It Seems
  68. 9.03: Measures of Body Size Body Composition and Metabolic Health
  69. 9.04: Risks of Too Little and Too Much Body Fat
  70. 9.05: Eating Disorders
  71. 9.06: Complex Causes of Excess Weight
  72. 9.07: Solutions for Improving Health
  73. 10: Nutrition and Physical Activity
  74. 10.01: Introduction to Nutrition and Physical Activity
  75. 10.02: Essential Elements and Benefits of Physical Fitness
  76. 10.03: Fuel Sources for Exercise
  77. 10.04: Nutrient Needs for Athletes
  78. 11: Food Safety and the Future of our Food
  79. 11.01: Protecting Our Food
  80. 11.02: Microbes in Food
  81. 11.03: Food-Borne Illness
  82. 11.04: Common Food-Borne Pathogens
  83. 11.05: Foodborne Illness and Food Safety
  84. 11.06: Food Preservation
  85. 11.07: Preparing for Disasters
  86. 11.08: Food Additives
  87. 11.09: Start Your Sustainable Future Today
  88. 11.10: Genetically Modified Foods (GMOs)
  89. 12: Nutrition Throughout the Lifespan
  90. 12.01: Introduction to Nutrition Throughout the Lifecycle
  91. 12.02: Nutrition in Pregnancy and Lactation
  92. 12.03: Nutrition in Early Infancy
  93. 12.04: Nutrition in Later Infancy and Toddlerhood
  94. 12.05: Raising Healthy Eaters
  95. 12.06: Nutrition in Adolescence
  96. 12.07: Nutrition in Older Adults