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NUTRI 300: Nutrition

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NUTRI 300: Nutrition

This course examines nutrition as a science and the chemical properties of nutrients in foods, the sources and functions of the nutrients in all stages of the life cycle, as well as nutrition as a world problem, and consumer problems related to food. Topics emphasized include nutrient metabolism, weight loss, sports nutrition, food safety, the diet-disease relationship, global nutrition and analysis of special nutritional requirements from the prenatal period through the geriatric years.

Medicine
Author
Rose Giordano
Publisher
Folsom Lake College
Source
LibreTexts
License
CC BY-NC-SA
Language
EN
Read online Download PDF (open licence)
Contents· 125 sections
  1. 01: Nutrition and You
  2. 1.1: Defining Nutrition, Health, and Disease
  3. 1.2: What Are Nutrients?
  4. 1.3: The Broad Role of Nutritional Science
  5. 1.4: Health Factors and Their Impact
  6. 1.5: Serving Size
  7. 1.E: Nutrition and You (Exercises)
  8. 02: Achieving a Healthy Diet
  9. 2.0: The Dietary Reference Intakes - How much of a Nutrient should we Consume?
  10. 2.01: 2.1 Overview of why we need recommendations for what to eat and how much
  11. 2.02: Why Nutrition is critical for Health
  12. 2.03: What constitutes a healthy diet?
  13. 2.05: Food Labels and How to Read Them
  14. 2.06: Trustworthy sources of information
  15. 2.07: My Plate: a guide for eating more healthfully
  16. 2.08: Dietary Guidelines 2015-2020
  17. 2.09: National goals for the future
  18. 2.E: Exercises
  19. 03: Nutrition and the Human Body
  20. 3.1: Chapter Introduction
  21. 3.2: The Basic Structural and Functional Unit of Life: The Cell
  22. 3.3: Digestion and Absorption
  23. 3.4: Nutrients Are Essential for Organ Function
  24. 3.5: Energy and Calories
  25. 3.6: Disorders That Can Compromise Health
  26. 3.E: Nutrition and the Human Body (Exercises)
  27. 04: Carbohydrates
  28. 4.1: Introduction to Carbohydrates
  29. 4.2: A Closer Look at Carbohydrates
  30. 4.3: Digestion and Absorption of Carbohydrates
  31. 4.4: The Functions of Carbohydrates in the Body
  32. 4.5: Looking Closely at Diabetes
  33. 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
  34. 4.7: Carbohydrates and Personal Diet Choices
  35. 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  36. 4.E: Carbohydrates (Exercises)
  37. 05: Lipids
  38. 5.1: Prelude to Lipids
  39. 5.2: What Are Lipids?
  40. 5.3: How Lipids Work
  41. 5.4: Digestion and Absorption of Lipids
  42. 5.5: Understanding Blood Cholesterol and Heart Attack Risk
  43. 5.6: Balancing Your Diet with Lipids
  44. 5.7: Lipids and the Food Industry
  45. 5.8: Lipids and Disease
  46. 5.9: A Personal Choice about Lipids
  47. 5.E: Lipids (Exercises)
  48. 06: Proteins
  49. 6.1: Prelude to Proteins
  50. 6.2: Defining Protein
  51. 6.3: The Role of Proteins in Foods: Cooking and Denaturation
  52. 6.4: Protein Digestion and Absorption
  53. 6.5: Protein’s Functions in the Body
  54. 6.6: Diseases Involving Proteins
  55. 6.7: Proteins, Diet, and Personal Choices
  56. 6.E: Proteins (Exercises)
  57. 07: Vitamins
  58. 7.1: Vitamins: Basic Concepts
  59. 7.2: Fat Soluble Vitamins
  60. 7.2A: Vitamin A
  61. 7.2B: Vitamin D
  62. 7.2C: Vitamin E
  63. 7.2D: Vitamin K
  64. 7.3: Water Soluble Vitamins
  65. 7.3A: Vitamin B₁ (Thiamine)
  66. 7.3B: Vitamin B₂ (Riboflavin)
  67. 7.3C: Vitamin B₃ (Niacin)
  68. 7.3D: Vitamin B₅ (Pantothenic acid)
  69. 7.3E: Vitamin B₆ (Pyridoxine)
  70. 7.3F: Vitamin B₇ (Biotin)
  71. 7.3G: Vitamin B₉ (Folic acid)
  72. 7.3H: Vitamin B₁₂ (Cobalamin)
  73. 7.3I: Vitamin C (Ascorbic acid)
  74. 8: Water and Minerals
  75. 8.1: Water
  76. 8.2: Minerals - Basic Concepts
  77. 8.3: Overview of Fluid and Electrolyte Balance
  78. 8.4: Water’s Importance to Vitality
  79. 8.5: Regulation of Water Balance
  80. 8.6: Major Minerals
  81. 8.6A: Introduction to Major Minerals
  82. 8.6B: Calcium
  83. 8.6C: Phosphorus
  84. 8.6D: Sulfur
  85. 8.6E: Magnesium
  86. 8.6F: Sodium
  87. 8.6G: Chloride (Again)
  88. 8.6H: Potassium (Again)
  89. 8.7: Trace Minerals
  90. 8.04A: Prelude to Trace Minerals
  91. 8.04B: Iron
  92. 8.04C: Copper
  93. 8.04E: Zinc
  94. 8.04F: Iodine
  95. 8.04G: Chromium
  96. 8.04H: Manganese
  97. 8.04I: Molybdenum
  98. 8.04J: Fluoride
  99. Selenium
  100. 09: Energy Balance and Healthy Weight
  101. 9.1: Prelude to Energy Balance and Body Weight
  102. 9.2: Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
  103. 9.3: Balancing Energy Input with Energy Output
  104. 9.4: Too Little or Too Much Weight?
  105. 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  106. 9.E: Energy Balance and Body Weight (Exercises)
  107. 10: Physical Fitness
  108. 10.1: Introduction to Nutrition and Physical Fitness
  109. 10.2: Aerobic Exercise
  110. 10.3: Anaerobic Exercise
  111. 10.4: Fitness Supplements and Steroids
  112. 10.5: How do my muscles get the Energy to perform work?
  113. 10.6: Nutrients that are critical to athletes
  114. 10.7: Creating your own fitness plan
  115. 11: Food Safety and the Future of our Food
  116. 11.1: Protecting Our Food
  117. 11.2: Microbes in Food
  118. 11.3: Food-Borne Illness
  119. 11.4: Common Food-Borne Pathogens
  120. 11.5: Foodborne Illness and Food Safety
  121. 11.6: Food Preservation
  122. 11.7: Preparing for Disasters
  123. 11.8: Food Additives
  124. 11.9: Start Your Sustainable Future Today
  125. Genetically Modified Foods (GMO's)