Human Nutrition

by The University of Hawaiʻi

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This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Description from LibreTexts.

Publisher
University of Hawai‘i at Mānoa
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

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  1. Front Matter
  2. TitlePage
  3. InfoPage
  4. Table of Contents
  5. Licensing
  6. About the Authors
  7. Acknowledgements
  8. 1: Basic Concepts in Nutrition
  9. 1.1: Introduction
  10. 1.2: Food Quality
  11. 1.3: Units of Measure
  12. 1.4: Lifestyles and Nutrition
  13. 1.5: Achieving a Healthy Diet
  14. 1.6: Research and the Scientific Method
  15. 1.7: Types of Scientific Studies
  16. 2: The Human Body
  17. 2.1: Introduction to the Human Body
  18. 2.2: Basic Biology, Anatomy, and Physiology
  19. 2.3: The Digestive System
  20. 2.4: The Cardiovascular System
  21. 2.5: Central Nervous System
  22. 2.6: The Respiratory System
  23. 2.7: The Endocrine System
  24. 2.8: The Urinary System
  25. 2.9: The Muscular System
  26. 2.10: The Skeletal System
  27. 2.11: The Immune System
  28. 2.12: Indicators of Health- Body Mass Index, Body Fat Content, and Fat Distribution
  29. 3: Water and Electrolytes
  30. 3.1: Introduction to Water and Electrolytes
  31. 3.2: Overview of Fluid and Electrolyte Balance
  32. 3.3: Water’s Importance to Vitality
  33. 3.4: Regulation of Water Balance
  34. 3.5: Electrolytes Important for Fluid Balance
  35. 3.6: Sodium
  36. 3.7: Chloride
  37. 3.8: Potassium
  38. 3.9: Consequences of Deficiency or Excess
  39. 3.10: Water Concerns
  40. 3.11: Popular Beverage Choices
  41. 4: Carbohydrates
  42. 4.1: Introduction to Carbohydrates
  43. 4.2: Digestion and Absorption of Carbohydrates
  44. 4.3: The Functions of Carbohydrates in the Body
  45. 4.4: Health Consequences and Benefits of High-Carbohydrate Diets
  46. 4.5: Carbohydrates and Personal Diet Choices
  47. 5: Lipids
  48. 5.1: Introduction to Lipids
  49. 5.2: The Functions of Lipids in the Body
  50. 5.3: The Role of Lipids in Food
  51. 5.4: How Lipids Work
  52. 5.5: Nonessential and Essential Fatty Acids
  53. 5.6: Digestion and Absorption of Lipids
  54. 5.7: Tools for Change
  55. 5.8: Lipids and the Food Industry
  56. 5.9: Lipids and Disease
  57. 5.10: A Personal Choice about Lipids
  58. 6: Protein
  59. 6.1: Introduction to Protein
  60. 6.2: Defining Protein
  61. 6.3: The Role of Proteins in Foods- Cooking and Denaturation
  62. 6.4: Protein Digestion and Absorption
  63. 6.5: Protein’s Functions in the Body
  64. 6.6: Diseases Involving Proteins
  65. 6.7: Proteins in a Nutshell
  66. 6.8: Proteins, Diet, and Personal Choices
  67. 7: Alcohol
  68. 7.1: Introduction to Alcohol
  69. 7.2: Alcohol Metabolism
  70. 7.3: Health Consequences of Alcohol Abuse
  71. 7.4: Health Benefits of Moderate Alcohol Intake
  72. 8: Energy
  73. 8.1: Introduction to Energy
  74. 8.2: The Atom
  75. 8.3: Weight Management
  76. 8.4: Factors Affecting Energy Intake
  77. 8.5: Factors Affecting Energy Expenditure
  78. 8.6: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  79. 9: Vitamins
  80. 9.1: Introduction to Vitamins
  81. 9.2: Fat-Soluble Vitamins
  82. 9.3: Water-Soluble Vitamins
  83. 9.4: Antioxidants
  84. 9.5: The Body’s Offense
  85. 9.6: Phytochemicals
  86. 10: Major Minerals
  87. 10.1: Introduction to Major Minerals
  88. 10.2: Calcium
  89. 10.3: Phosphorus
  90. 10.4: Sulfur
  91. 10.5: Magnesium
  92. 10.6: Summary of Major Minerals
  93. 11: Trace Minerals
  94. 11.1: Introduction to Trace Minerals
  95. 11.2: Iron
  96. 11.3: Copper
  97. 11.4: Zinc
  98. 11.5: Selenium
  99. 11.6: Iodine
  100. 11.7: Chromium
  101. 11.8: Manganese
  102. 11.9: Molybdenum
  103. 11.10: Fluoride
  104. 11.11: Summary of Trace Minerals
  105. 12: Nutrition Applications
  106. 12.1: Introduction to Nutrition Applications
  107. 12.2: Understanding Dietary Reference Intakes
  108. 12.3: Discovering Nutrition Facts
  109. 12.4: Building Healthy Eating Patterns
  110. 12.5: MyPlate Planner
  111. 12.6: Pacific Based Dietary Guidelines
  112. 12.7: Understanding the Bigger Picture of Dietary Guidelines
  113. 13: Lifespan Nutrition From Pregnancy to the Toddler Years
  114. 13.1: Introduction to Lifespan Nutrition From Pregnancy to the Toddler Years
  115. 13.2: Pregnancy
  116. 13.3: Infancy
  117. 13.4: Toddler Years
  118. 14: Lifespan Nutrition During Childhood and Adolescence
  119. 14.1: Introduction
  120. 14.2: Childhood
  121. 14.3: Adolescence
  122. 14.4: Late Adolescence
  123. 15: Lifespan Nutrition in Adulthood
  124. 15.1: Introduction to Lifespan Nutrition in Adulthood
  125. 15.2: Young Adulthood
  126. 15.3: Middle Age
  127. 15.4: Older Adulthood- The Golden Years
  128. 16: Performance Nutrition
  129. 16.1: Introduction to Performance Nutrition
  130. 16.2: The Essential Elements of Physical Fitness
  131. 16.3: The Benefits of Physical Activity
  132. 16.4: Fuel Sources
  133. 16.5: Sports Nutrition
  134. 16.6: Water and Electrolyte Needs
  135. 16.7: Food Supplements and Food Replacements
  136. 17: Food Safety
  137. 17.1: Introduction to Food Safety
  138. 17.2: The Major Types of Foodborne Illness
  139. 17.3: The Causes of Food Contamination
  140. 17.4: Protecting the Public Health
  141. 17.5: The Food System
  142. 17.6: Food Preservation
  143. 17.7: Food Processing
  144. 17.8: The Effect of New Technologies
  145. 17.9: Efforts on the Consumer Level- What You Can Do
  146. 18: Nutritional Issues
  147. 18.1: Introduction to Nutritional Issues
  148. 18.2: Comparing Diets
  149. 18.3: Calories In Versus Calories Out
  150. 18.4: Nutrition, Health and Disease
  151. 18.5: Threats to Health
  152. 18.6: Undernutrition, Overnutrition, and Malnutrition
  153. 18.7: Food Insecurity
  154. 18.8: Careers in Nutrition
  155. 19: Appendices
  156. 19.1: Appendix A
  157. 19.2: Appendix B
  158. Back Matter
  159. Index
  160. Glossary
  161. Glossary
  162. Detailed Licensing