Opening the book…
- 4.4: The energy-yielding nutrients
- This is a transition page to the next section. There is no course content on this page.
- 4.6: Lipids
- 4.6.1: Introduction to Lipids
- 4.6.2: The Functions of Lipids in the Body
- 4.6.3: The Role of Lipids in Food
- 4.6.4: How Lipids Work
- 4.6.5: Nonessential and Essential Fatty Acids
- 4.6.6: Digestion and Absorption of Lipids
- 4.6.7: Tools for Change
- 4.6.8: Lipids and the Food Industry
- 4.6.9: Lipids and Disease
- 4.6.10: A Personal Choice about Lipids
- 4.8: The micronutrients, water, and other food components
- This is a transition page to the next section. There is no course content on this page.
- 4.9: Water and Electrolytes
- 4.9.1: Introduction to Water and Electrolytes
- 4.9.2: Overview of Fluid and Electrolyte Balance
- 4.9.3: Water’s Importance to Vitality
- 4.9.4: Regulation of Water Balance
- 4.9.5: Electrolytes Important for Fluid Balance
- 4.9.6: Sodium
- 4.9.7: Chloride
- 4.9.8: Potassium
- 4.9.9: Consequences of Deficiency or Excess
- 4.9.10: Water Concerns
- 4.9.11: Popular Beverage Choices
4: "I eat, therefore, I am" is shared under a CC BY-NC-ND license and was authored, remixed, and/or curated by LibreTexts.
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