NUTF 10: Principles of Nutrition

by Shara A Sheldon

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Nutrition is the science that interprets the interaction of nutrients and other substances in food in relation to maintenance, growth, reproduction, health and disease of an organism. It includes food intake, absorption, assimilation, biosynthesis, catabolism and excretion. The diet of an organism is what it eats, which is largely determined by the availability, the processing and palatability of foods.

Description from LibreTexts.

Publisher
Sierra College
Subjects
Medicine
Licence
CC BY-NC-SA 3.0, as LibreTexts states it. Non-commercial use only.
Who can read
Teens profiles and older, judged from its title and subjects

Contents

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  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. 1: Nutrition and You
  7. 1.1: Chapter Introduction
  8. 1.2: Defining Nutrition, Health, and Disease
  9. 1.3: What Are Nutrients?
  10. 1.4: The Broad Role of Nutritional Science
  11. 1.5: Health Factors and Their Impact
  12. 1.6: Assessing Personal Health
  13. 1.7: A Fresh Perspective: Sustainable Food Systems
  14. 1.8: Nutrition and You (Exercises)
  15. 2: Achieving a Healthy Diet
  16. 2.1: Chapter Introduction
  17. 2.2: A Healthy Philosophy toward Food
  18. 2.3: What Is Nutritional Balance and Moderation?
  19. 2.4: Understanding the Bigger Picture of Dietary Guidelines
  20. 2.5: National Goals for Nutrition and Health: Healthy People 2020
  21. 2.6: Recommendations for Optimal Health
  22. 2.7: Understanding Dietary Reference Intakes (DRI)
  23. 2.8: Discovering Nutrition Facts
  24. 2.9: When Enough is Enough
  25. 2.10: Nutrition and the Media
  26. 2.11: Exercises
  27. 3: Nutrition and the Human Body
  28. 3.1: Chapter Introduction
  29. 3.2: The Basic Structural and Functional Unit of Life: The Cell
  30. 3.3: Digestion and Absorption
  31. 3.4: Nutrients Are Essential for Organ Function
  32. 3.5: Energy and Calories
  33. 3.6: Disorders That Can Compromise Health
  34. 3.7: Exercises
  35. 4: Carbohydrates
  36. 4.1: Introduction to Carbohydrates
  37. 4.2: A Closer Look at Carbohydrates
  38. 4.3: Digestion and Absorption of Carbohydrates
  39. 4.4: The Functions of Carbohydrates in the Body
  40. 4.5: Looking Closely at Diabetes
  41. 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
  42. 4.7: Carbohydrates and Personal Diet Choices
  43. 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  44. 4.9: Carbohydrates (Exercises)
  45. 5: Lipids
  46. 5.1: Prelude to Lipids
  47. 5.2: What Are Lipids?
  48. 5.3: How Lipids Work
  49. 5.4: Digestion and Absorption of Lipids
  50. 5.5: Understanding Blood Cholesterol and Heart Attack Risk
  51. 5.6: Balancing Your Diet with Lipids
  52. 5.7: Lipids and the Food Industry
  53. 5.8: Lipids and Disease
  54. 5.9: A Personal Choice about Lipids
  55. 5.10: Lipids (Exercises)
  56. 6: Proteins
  57. 6.1: Prelude to Proteins
  58. 6.2: Defining Protein
  59. 6.3: The Role of Proteins in Foods - Cooking and Denaturation
  60. 6.4: Protein Digestion and Absorption
  61. 6.5: Protein’s Functions in the Body
  62. 6.6: Diseases Involving Proteins
  63. 6.7: Proteins, Diet, and Personal Choices
  64. 6.8: Proteins (Exercises)
  65. 7: Vitamins
  66. 7.1: Vitamins: Basic Concepts
  67. 7.2: Fat Soluble Vitamins
  68. 7.2A: Vitamin A
  69. 7.2B: Vitamin D
  70. 7.2C: Vitamin E
  71. 7.2D: Vitamin K
  72. 7.3: Water Soluble Vitamins
  73. 7.3A: Vitamin B₁ (Thiamine)
  74. 7.3B: Vitamin B₂ (Riboflavin)
  75. 7.3C: Vitamin B₃ (Niacin)
  76. 7.3D: Vitamin B₅ (Pantothenic acid)
  77. 7.3E: Vitamin B₆ (Pyridoxine)
  78. 7.3F: Vitamin B₇ (Biotin)
  79. 7.3G: Vitamin B₉ (Folic acid)
  80. 7.3H: Vitamin B₁₂ (Cobalamin)
  81. 7.3I: Vitamin C (Ascorbic acid)
  82. 8: Water and Minerals
  83. 8.1: Water
  84. 8.2: Minerals - Basic Concepts
  85. 8.3: Overview of Fluid and Electrolyte Balance
  86. 8.4: Water’s Importance to Vitality
  87. 8.5: Regulation of Water Balance
  88. 8.6: Major Minerals
  89. Calcium
  90. Chloride
  91. Introduction to Major Minerals
  92. Magnesium
  93. Phosphorus
  94. Potassium
  95. Sodium
  96. Sulfur
  97. 8.7: Trace Minerals
  98. Chromium
  99. Copper
  100. Fluoride
  101. Iodine
  102. Iron
  103. Manganese
  104. Molybdenum
  105. Prelude to Trace Minerals
  106. Selenium
  107. Zinc
  108. 9: Energy Balance and Body Weight
  109. 9.1: Prelude to Energy Balance and Body Weight
  110. 9.2: Indicators of Health: Body Mass Index, Body Composition, and Fat Distribution
  111. 9.3: Balancing Energy Input with Energy Output
  112. 9.4: Too Little or Too Much Weight?
  113. 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  114. 9.6: Energy Balance and Body Weight (Exercises)
  115. 10: Physical Fitness
  116. 10.1: Introduction to Nutrition and Physical Fitness
  117. 10.2: Aerobic Exercise
  118. 10.3: Anaerobic Exercise
  119. 10.4: Fitness Supplements and Steroids
  120. 10.5: How do my muscles get the Energy to perform work?
  121. 10.6: Nutrients that are critical to athletes
  122. 10.7: Creating your own fitness plan
  123. 11: Food Safety and the Future of our Food
  124. 11.1: Protecting Our Food
  125. 11.2: Microbes in Food
  126. 11.3: Food-Borne Illness
  127. 11.4: Common Food-Borne Pathogens
  128. 11.5: Foodborne Illness and Food Safety
  129. 11.6: Food Preservation
  130. 11.7: Preparing for Disasters
  131. 11.8: Food Additives
  132. 11.9: Start Your Sustainable Future Today
  133. 11.10: Genetically Modified Foods (GMO's)
  134. 12: From Pregnancy to the Toddler Years
  135. 12.1: Prelude to From Pregnancy to the Toddler Years
  136. 12.2: The Human Life Cycle
  137. 12.3: Pregnancy and Nutrition
  138. 12.4: Infancy and Nutrition
  139. 12.5: Nutrition in the Toddler Years
  140. 12.6: From Pregnancy to the Toddler Years (Exercises)
  141. 13: From Childhood to the Elderly Years
  142. 13.1: Prelude to Childhood to the Elderly Years
  143. 13.2: The Human Life Cycle Continues
  144. 13.3: Childhood and Nutrition
  145. 13.4: Puberty and Nutrition
  146. 13.5: Older Adolescence and Nutrition
  147. 13.6: Young Adulthood and Nutrition
  148. 13.7: Middle Age and Nutrition
  149. 13.8: Old Age and Nutrition
  150. 13.9: Exercises
  151. 14: Food Politics and Perspectives
  152. 14.1: Prelude to Food Politics and Perspectives
  153. 14.2: Historical Perspectives on Food
  154. 14.3: The Food Industry
  155. 14.4: The Politics of Food
  156. 14.5: Food Cost and Inflation
  157. 14.6: The Issue of Food Security
  158. 14.7: Nutrition and Your Health
  159. 14.8: Diets around the World
  160. 14.9: Food Politics and Perspectives (Exercise)
  161. 15: Achieving Optimal Health - Wellness and Nutrition
  162. 15.1: Chapter Introduction
  163. 15.2: Diet Trends and Health
  164. 15.3: Fitness and Health
  165. 15.4: Threats to Health
  166. 15.5: Foodborne Illness and Food Safety
  167. 15.6: Start Your Sustainable Future Today
  168. 15.7: Careers in Nutrition
  169. 15.8: Achieving Optimal Health - Wellness and Nutrition (Exercises)
  170. Back Matter
  171. Index
  172. Glossary
  173. Detailed Licensing