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Manchester Community College: Introduction to Nutrition

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Manchester Community College: Introduction to Nutrition

An introduction to the study of human nutrition with an emphasis on the scientific bases of facts and controversies surrounding foods and diets. This text incorporates nutrition science fundamentals as well as nutrition's role in prevention and management of chronic disease.

Medicine
Author
Andrea Ackerson
Publisher
Manchester Community College
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 132 sections
  1. 01: Nutrition and You
  2. 1.01: Impact of Diet and Lifestyle on Health
  3. 1.02: Defining Nutrition Health and Disease
  4. 1.03: What Are Nutrients
  5. 1.04: Calories (Food Energy)
  6. 1.05: Research and the Scientific Method
  7. 1.06: Types of Scientific Studies and Nutrition Assessment Methods
  8. 1.07: Careers in Nutrition
  9. 1.08: Nutrition and the Media
  10. 1.09: Assessing Personal Health
  11. 1.10: A Fresh Perspective- Sustainable Food Systems
  12. 1.E: Nutrition and You (Exercises)
  13. 02: A Healthy Diet
  14. 2.01: Achieving a Healthy Diet
  15. 2.02: Understanding the Bigger Picture of Dietary Guidelines
  16. 2.03: National Goals for Nutrition and Health- Healthy People 2020
  17. 2.04: Recommendations for Optimal Health
  18. 2.05: Understanding Dietary Reference Intakes (DRI)
  19. 2.06: Discovering Nutrition Facts
  20. 2.07: When Enough is Enough
  21. 2.08: Diets around the World
  22. 2.E: Exercises
  23. 03: Digestion Absorption and Transport of Nutrients
  24. 3.01: Basic Biology Anatomy and Physiology
  25. 3.02: Digestion and Absorption
  26. 3.03: Nutrients Are Essential for Organ Function
  27. 3.04: Disorders That Can Compromise Health
  28. 3.E: Exercises
  29. 04: Carbohydrates
  30. 4.01: A Closer Look at Carbohydrates
  31. 4.02: Digestion and Absorption of Carbohydrates
  32. 4.03: The Functions of Carbohydrates in the Body
  33. 4.04: Looking Closely at Diabetes
  34. 4.05: Health Consequences and Benefits of High-Carbohydrate Diets
  35. 4.06: Carbohydrates and Personal Diet Choices
  36. 4.07: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  37. 4.E: Carbohydrates (Exercises)
  38. 05: Lipids
  39. 5.01: What Are Lipids
  40. 5.02: How Lipids Work
  41. 5.03: Digestion and Absorption of Lipids
  42. 5.04: Understanding Blood Cholesterol and Heart Attack Risk
  43. 5.05: Balancing Your Diet with Lipids
  44. 5.06: Lipids and the Food Industry
  45. 5.07: Lipids and Disease
  46. 5.08: A Personal Choice about Lipids
  47. 5.E: Lipids (Exercises)
  48. 06: Proteins
  49. 6.01: Defining Protein
  50. 6.02: The Role of Proteins in Foods - Cooking and Denaturation
  51. 6.03: Protein Digestion and Absorption
  52. 6.04: Proteins Functions in the Body
  53. 6.05: Diseases Involving Proteins
  54. 6.06: Proteins Diet and Personal Choices
  55. 6.E: Proteins (Exercises)
  56. 07: Vitamins
  57. 7.01: Introduction to Vitamins
  58. 7.02: Fat-Soluble Vitamins
  59. 7.03: Water-Soluble Vitamins
  60. 7.04: Antioxidants
  61. 7.05: The Bodys Offense
  62. 7.06: Phytochemicals
  63. 7.E: Exercises
  64. 08: Water and Minerals
  65. 8.01: Water
  66. 8.02: Minerals - Basic Concepts
  67. 8.03: Overview of Fluid and Electrolyte Balance
  68. 8.04: Roles of Water in the Body
  69. 8.05: Regulation of Water Balance
  70. 8.06: Introduction to Major Minerals
  71. 8.07: Major Minerals
  72. 8.08: Sodium
  73. 8.09: Chloride
  74. 8.10: Potassium
  75. 8.11: Calcium
  76. 8.12: Phosphorus
  77. 8.13: Magnesium
  78. 8.14: Sulfur
  79. 8.15: Prelude to Trace Minerals
  80. 8.16: Trace Minerals
  81. 8.17: Iron
  82. 8.18: Zinc
  83. 8.19: Iodine
  84. 8.20: Selenium
  85. 8.21: Copper
  86. 8.22: Manganese
  87. 8.23: Fluoride
  88. 8.24: Chromium
  89. 8.25: Molybdenum
  90. 8.26: Exercises
  91. 09: Metabolism Energy Balance and Body Weight
  92. 9.01: Metabolism Overview
  93. 9.02: Energy Balance and Body Weight
  94. 9.03: Indicators of Health- Body Mass Index Body Fat Content and Fat Distribution
  95. 9.04: Balancing Energy Input with Energy Output
  96. 9.05: Too Little or Too Much Weight
  97. 9.06: Dietary Behavioral and Physical Activity Recommendations for Weight Management
  98. 9.E: Exercises
  99. 10: Nutrition in Fitness
  100. 10.01: Fitness and Health
  101. 10.02: Fuel Sources
  102. 10.03: Sports Nutrition
  103. 10.04: Water and Electrolyte Needs of the Athlete
  104. 10.05: Food Supplements and Food Replacements
  105. 10.E: Exercises
  106. 11: Nutrition in the Lifecycle
  107. 11.01: The Human Life Cycle
  108. 11.02: Pregnancy and Nutrition
  109. 11.03: Infancy and Nutrition
  110. 11.04: Prelude to From Pregnancy to the Toddler Years
  111. 11.05: Nutrition in the Toddler Years
  112. 11.06: Childhood and Nutrition
  113. 11.07: Older Adolescence and Nutrition
  114. 11.08: Adolescence and Nutrition
  115. 11.09: Older Adolescence and Nutrition
  116. 11.10: Young Adulthood and Nutrition
  117. 11.11: Middle Age and Nutrition
  118. 11.12: Old Age and Nutrition
  119. 11.E: Exercises
  120. 12: Current Topics in Nutrition
  121. 12.01: The Politics of Food
  122. 12.02: The Issue of Food Security
  123. 12.03: Foodborne Illness and Food Safety
  124. 12.04: Diet Trends and Health
  125. 12.05: Sustainability
  126. 12.06: Start Your Sustainable Future Today
  127. 12.07: Threats to Health
  128. 12.E: Exercises
  129. 13: Appendix
  130. 13.01: Conversions and Units of Measure
  131. 13.02: Nutrition Calculations Reference Sheet
  132. 13.03: Common Laboratory Values for Adults