Nutrition Essentials

by Stephanie Green and Kelli Shallal

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This book can help you understand which foods to include in your diet and how those nutrients provide support for growth and repair in your body. The science-based information in this book can help guide you on a new journey towards good health. Each chapter introduces you to easy to understand nutritional topics from why nutrients are essential, how your body uses them and which foods contain those vital nutrients.

Description from LibreTexts.

Publisher
Open Maricopa
Subjects
Medicine, Nutrition
Licence
CC BY-NC-SA 4.0, as LibreTexts states it. Non-commercial use only.
Who can read
Teens profiles and older, judged from its title and subjects

Contents

LibreTexts writes equations in TeX, and here they show as TeX; the PDF has them typeset.

  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. Introduction
  7. 1: Food For All
  8. 1.1: Introduction
  9. 1.2: Hunger Across the Globe
  10. 1.3: A Solution to Hunger- Sustainable Food Systems
  11. 1.4: The Impact of Industrial Technology on Food Production and Distribution
  12. 1.5: What does Agriculture Look Like in Arizona?
  13. 1.6: Food Safety
  14. 1.7: End Chapter
  15. 2: Nutrition and Your Health
  16. 2.1: Introduction
  17. 2.2: What Should I Eat to be Healthy?
  18. 2.3: Federal Dietary Guidance- From MyPlate to the New Food Pyramid
  19. 2.4: The Nutrition Partnership- Food, Activity, and Mental Health
  20. 2.5: End Chapter
  21. 3: Energy Needs, Obesity, and Disordered Eating
  22. 3.1: Introduction
  23. 3.2: Nutrition and Your Body
  24. 3.3: How can we tell if the Body is Healthy?
  25. 3.4: Balancing Energy Input and Energy Output
  26. 3.5: Basal Metabolic Rate
  27. 3.6: Disordered Eating
  28. 3.7: End Chapter
  29. 4: Diet Trends and Surgical Weight Loss
  30. 4.1: Introduction
  31. 4.2: Diet Trends and Health
  32. 4.3: Dietary Food Trends
  33. 4.4: Functional Foods
  34. 4.5: Popular Diets
  35. 4.6: Surgical Weight Loss Methods
  36. 4.7: End Chapter
  37. 5: Understanding Food Labels and Health Claims
  38. 5.1: Introduction
  39. 5.2: The Food label
  40. 5.3: Claims on Labels
  41. 5.4: Health Claims and Foods
  42. 5.5: Allergy Warnings
  43. 5.6: Ingredient List
  44. 5.7: Who to Trust for Nutrition Information
  45. 5.8: Evaluating nutrition information in the Media
  46. 5.9: End Chapter
  47. 6: Essential Nutrients
  48. 6.1: What are the nutrients?
  49. 6.2: Macronutrients
  50. 6.3: Micronutrients
  51. 6.4: Dietary Guidelines
  52. 6.5: End Chapter
  53. 7: The Process of Digestion and Absorption
  54. 7.1: Introduction
  55. 7.2: Human Anatomy and Systems
  56. 7.3: Digestion
  57. 7.4: Your Gut Microbiome
  58. 7.5: Digestive Diseases and Disorders
  59. 7.6: End Chapter
  60. 8: Carbohdyrates
  61. 8.1: Introduction
  62. 8.2: Carbohydrate Overview and Structure
  63. 8.3: The Argument for Eating Fiber
  64. 8.4: Understanding Carbohydrates from Product Information
  65. 8.5: Diseases Related to Carbohydrates
  66. 8.6: End Chapter
  67. 9: Lipids
  68. 9.1: Introduction
  69. 9.2: What is Lipid?
  70. 9.3: What Lipids Do In the Body
  71. 9.4: Food Sources of Lipids
  72. 9.5: Saturated and Unsaturated Fats
  73. 9.6: Lipids and Disease
  74. 9.7: Omega-3 fatty acids
  75. 9.8: Cholesterol – Made by you for you!
  76. 9.9: End Chapter
  77. 10: Protein
  78. 10.1: Introduction to Protein
  79. 10.2: What is Protein?
  80. 10.3: Sources of Protein
  81. 10.4: Important Roles of Protein in the Body
  82. 10.5: Why You Should Eat Protein
  83. 10.6: What about vegetarians and vegans
  84. 10.7: Athletes and Protein intake
  85. 10.8: End Chapter
  86. 11: Food Allergies
  87. 11.1: Introduction
  88. 11.2: Food intolerance
  89. 11.3: Food Sensitivities
  90. 11.4: End Chapter
  91. 12: Vitamins
  92. 12.1: Introduction
  93. 12.2: Water-Soluble Vitamins
  94. 12.3: Fat-Soluble Vitamins
  95. 12.4: Supplements
  96. 12.5: End Chapter
  97. 13: Antioxidants and Phytochemicals
  98. 13.1: Introduction
  99. 13.2: Antioxidants
  100. 13.3: Phytochemicals
  101. 13.4: End Chapter
  102. 14: Minerals
  103. 14.1: Introduction
  104. 14.2: Mineral Classification
  105. 14.3: End Chapter
  106. 15: Water and Electrolytes
  107. 15.1: Introduction
  108. 15.2: Water and Electrolytes
  109. 15.3: Functions of Water in the Body
  110. 15.4: Importance of Electrolyte Balance in the Body
  111. 15.5: Consequences of getting too much or too little water and electrolytes
  112. 15.6: Water Consumption
  113. 15.7: Alcohol Consumption; Metabolism, Health Benefits and Health Risks
  114. 15.8: End Chapter
  115. 16: Nutrition in the Lifecycle – Conception to Pregnancy
  116. 16.1: Introduction
  117. 16.2: The Early Days of Pregnancy
  118. 16.3: Weight Gain during Pregnancy
  119. 16.4: Weight Loss after Pregnancy
  120. 16.5: Nutritional Requirements
  121. 16.6: Energy and Macronutrients
  122. 16.7: Fluids
  123. 16.8: Vitamins and Minerals
  124. 16.9: Guide to Eating during Pregnancy
  125. 16.10: Foods to Avoid
  126. 16.11: Foodborne Illness
  127. 16.12: Food Cravings and Aversions
  128. 16.13: Physical Activity during Pregnancy
  129. 16.14: Complications during Pregnancy
  130. 16.15: End Chapter
  131. 17: Nutrition in the Lifecycle – Infancy
  132. 17.1: Introduction
  133. 17.2: Breastfeeding
  134. 17.3: Components of Breastmilk
  135. 17.4: The Mother’s Diet
  136. 17.5: Benefits of Breastfeeding
  137. 17.6: Barriers to Breastfeeding
  138. 17.7: Contraindications to Breastfeeding
  139. 17.8: Breast Milk versus Bottle Formula
  140. 17.9: Infancy (Birth to Age One)
  141. 17.10: Nutritional Requirements
  142. 17.11: Energy and Macronutrients
  143. 17.12: Micronutrients
  144. 17.13: Fluids
  145. 17.14: Bottle-Feeding
  146. 17.15: Introducing Solid Foods
  147. 17.16: Learning to Self-Feed
  148. 17.17: Food Allergies
  149. 17.18: Early Childhood Dental Caries
  150. 17.19: End Chapter
  151. 18: Nutrition through the Lifecycle – Toddler (Ages 1-3)
  152. 18.1: Introduction
  153. 18.2: Nutritional Requirements
  154. 18.3: Learning How to Handle Food
  155. 18.4: Feeding Problems in the Toddler Years
  156. 18.5: Picky Eaters
  157. 18.6: Toddler Obesity
  158. 18.7: Early Childhood Dental Caries
  159. 18.8: Iron-Deficiency Anemia
  160. 18.9: End Chapter
  161. 19: Nutrition Through the Lifecycle – Early Childhood (Ages 4-8)
  162. 19.1: Introduction
  163. 19.2: Energy
  164. 19.3: Macronutrients
  165. 19.4: Micronutrients
  166. 19.5: Factors Influencing Intake
  167. 19.6: Children and Malnutrition
  168. 19.7: The National School Lunch Program
  169. 19.8: Food Allergies and Food Intolerance
  170. 19.9: The Threat of Lead Toxicity
  171. 19.10: End Chapter
  172. 20: Nutrition Through the Lifecycle – Puberty – Adolescence
  173. 20.1: Introduction
  174. 20.2: The Onset of Puberty (Ages 9 through 13 years)
  175. 20.3: Energy and Macronutrients
  176. 20.4: Micronutrients
  177. 20.5: Iron Requirements
  178. 20.6: Energy and Macronutrients
  179. 20.7: Micronutrients
  180. 20.8: Eating Disorders
  181. 20.9: Childhood and Adolescent Obesity
  182. 20.10: Avoiding Added Sugars
  183. 20.11: End Chapter
  184. 21: Nutrition Through the Lifecycle – Young Adulthood – Middle Age
  185. 21.1: Introduction
  186. 21.2: Young Adulthood
  187. 21.3: Middle Age
  188. 21.4: Energy and Macronutrients
  189. 21.5: Micronutrients
  190. 21.6: Preventive Nutrition
  191. 21.7: Menopause
  192. 21.8: Obesity
  193. 21.9: End Chapter
  194. 22: Nutrition Through the Lifecycle - Older Adults
  195. 22.1: Introduction
  196. 22.2: Older Adults
  197. 22.3: End Chapter
  198. Back Matter
  199. Appendix
  200. References
  201. Detailed Licensing
  202. Index
  203. Glossary