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NUTF 10: Principles of Nutrition (SC)

Medicine
Author
Shauna Schultz
Publisher
Sierra College
Source
LibreTexts
Language
EN
Read online Download PDF (open licence)
Contents· 143 sections
  1. 01: Nutrition and You
  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. 1.08: Careers in Nutrition
  10. 02: Achieving a Healthy Diet and Nutrition Tools
  11. 2.01: Understanding Dietary Reference Intakes
  12. 2.02: Discovering Nutrition Facts
  13. 2.03: Building Healthy Eating Patterns
  14. 2.04: MyPlate Planner
  15. 2.05: Understanding the Bigger Picture of Dietary Guidelines
  16. 03: The Human Body
  17. 3.01: Introduction to the Human Body
  18. 3.02: Basic Biology Anatomy and Physiology
  19. 3.03: The Digestive System
  20. 3.04: The Cardiovascular System
  21. 3.05: Central Nervous System
  22. 3.06: The Respiratory System
  23. 3.07: The Endocrine System
  24. 3.08: The Urinary System
  25. 3.09: The Muscular System
  26. 3.10: The Skeletal System
  27. 3.11: The Immune System
  28. 04: Alcohol
  29. 4.01: Introduction to Alcohol
  30. 4.02: Alcohol Metabolism
  31. 4.03: Health Consequences of Alcohol Abuse
  32. 4.04: Health Benefits of Moderate Alcohol Intake
  33. 05: Carbohydrates
  34. 5.01: Introduction to Carbohydrates
  35. 5.02: Digestion and Absorption of Carbohydrates
  36. 5.03: The Functions of Carbohydrates in the Body
  37. 5.04: Health Consequences and Benefits of High-Carbohydrate Diets
  38. 5.05: Carbohydrates and Personal Diet Choices
  39. 06: Lipids
  40. 6.01: Introduction to Lipids
  41. 6.02: The Functions of Lipids in the Body
  42. 6.03: The Role of Lipids in Food
  43. 6.04: How Lipids Work
  44. 6.05: Nonessential and Essential Fatty Acids
  45. 6.06: Digestion and Absorption of Lipids
  46. 6.07: Tools for Change
  47. 6.08: Lipids and the Food Industry
  48. 6.09: Lipids and Disease
  49. 6.10: A Personal Choice about Lipids
  50. 07: Proteins
  51. 7.01: Introduction to Protein
  52. 7.02: Defining Protein
  53. 7.03: The Role of Proteins in Foods- Cooking and Denaturation
  54. 7.04: Protein Digestion and Absorption
  55. 7.05: Proteins Functions in the Body
  56. 7.06: Diseases Involving Proteins
  57. 7.07: Proteins in a Nutshell
  58. 7.08: Proteins Diet and Personal Choices
  59. 08: Vitamins
  60. 8.01: Introduction to Vitamins
  61. 8.02: Fat-Soluble Vitamins
  62. 8.03: Water-Soluble Vitamins
  63. 8.04: Antioxidants
  64. 8.05: The Bodys Offense
  65. 8.06: Phytochemicals
  66. 09: Minerals
  67. 9.01: Introduction to Major Minerals
  68. 9.02: Introduction to Trace Minerals
  69. 9.03: Calcium
  70. 9.04: Phosphorus
  71. 9.05: Magnesium
  72. 9.06: Iron
  73. 9.07: Copper
  74. 9.08: Zinc
  75. 9.09: Selenium
  76. 9.10: Iodine
  77. 9.11: Chromium
  78. 9.12: Manganese
  79. 9.13: Molybdenum
  80. 9.14: Fluoride
  81. 9.15: Summary of Major Minerals
  82. 9.16: Summary of Trace Minerals
  83. 10: Water and Electrolytes
  84. 10.01: Introduction to Water and Electrolytes
  85. 10.02: Overview of Fluid and Electrolyte Balance
  86. 10.03: Waters Importance to Vitality
  87. 10.04: Regulation of Water Balance
  88. 10.05: Electrolytes Important for Fluid Balance
  89. 10.06: Sodium
  90. 10.07: Chloride
  91. 10.08: Potassium
  92. 10.09: Consequences of Deficiency or Excess
  93. 10.10: Water Concerns
  94. 10.11: Popular Beverage Choices
  95. 11: Energy Balance and Body Weight
  96. 11.01: Introduction to Energy
  97. 11.02: The Atom
  98. 11.03: Weight Management
  99. 11.04: Factors Affecting Energy Intake
  100. 11.05: Factors Affecting Energy Expenditure
  101. 11.06: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
  102. 11.07: Dietary Behavioral and Physical Activity Recommendations for Weight Management
  103. 11.08: Undernutrition Overnutrition and Malnutrition
  104. 12: Food Safety and Technology
  105. 12.01: Introduction to Food Safety
  106. 12.02: The Major Types of Foodborne Illness
  107. 12.03: The Causes of Food Contamination
  108. 12.04: Protecting the Public Health
  109. 12.05: The Food System
  110. 12.06: Food Preservation
  111. 12.07: Food Processing
  112. 12.08: The Effect of New Technologies
  113. 12.09: Efforts on the Consumer Level- What You Can Do
  114. 13: Lifespan Nutrition From Pregnancy to the Toddler Years
  115. 13.01: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
  116. 13.02: Pregnancy
  117. 13.03: Infancy
  118. 13.04: Toddler Years
  119. 14: Lifespan Nutrition During Childhood and Adolescence
  120. 14.01: Introduction
  121. 14.02: Childhood
  122. 14.03: Adolescence
  123. 14.04: Late Adolescence
  124. 15: Lifespan Nutrition in Older Adulthood
  125. 15.01: Introduction to Lifespan Nutrition in Adulthood
  126. 15.02: Young Adulthood
  127. 15.03: Middle Age
  128. 15.04: Older Adulthood- The Golden Years
  129. 16: Performance Nutrition (included with marconutrients)
  130. 16.01: Introduction to Performance Nutrition
  131. 16.02: The Essential Elements of Physical Fitness
  132. 16.03: The Benefits of Physical Activity
  133. 16.04: Fuel Sources
  134. 16.05: Sports Nutrition
  135. 16.06: Water and Electrolyte Needs
  136. 16.07: Food Supplements and Food Replacements
  137. 17: Nutritional Issues (included throughout)
  138. 17.01: Introduction to Nutritional Issues
  139. 17.02: Comparing Diets
  140. 17.03: Calories In Versus Calories Out
  141. 17.04: Nutrition Health and Disease
  142. 17.05: Threats to Health
  143. 17.06: Food Insecurity