NUTRI 300: Nutrition

by Jessica Coppola

Read here Read at LibreTextsPDF

This course offers an introduction to the science of nutrition, drawing on concepts and research from biology, biochemistry, microbiology, physiology, and psychology to explore how nutrients interact with the human body. It examines the biological foundations of nutrient standards and investigates how nutrition, behavior, and physical activity influence health.

Description from LibreTexts.

Publisher
Sacramento City 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

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. 1: Nutrition and You
  7. 1.1: Defining Nutrition, Health, and Disease
  8. 1.2: What Are Nutrients?
  9. 1.3: The Broad Role of Nutritional Science
  10. 1.4: Health Factors and Their Impact
  11. 1.5: Serving Size
  12. 1.E: Nutrition and You (Exercises)
  13. 2: Achieving a Healthy Diet
  14. 2.1: Overview of Why we Need Recommendations for What to Eat and How Much
  15. 2.2: Why Nutrition is Critical for Health
  16. 2.3: What Constitutes a Healthy Diet?
  17. 2.4: Food Labels and How to Read Them
  18. 2.5: Trustworthy Sources of Information
  19. 2.6: My Plate - A Guide for Eating More Healthfully
  20. 2.7: Dietary Guidelines 2015-2020
  21. 2.8: National Goals for the Future
  22. 2.9: The Dietary Reference Intakes - How much of a Nutrient should we Consume?
  23. 2.E: Exercises
  24. 3: Nutrition and the Human Body
  25. 3.1: Chapter Introduction
  26. 3.2: The Basic Structural and Functional Unit of Life- The Cell
  27. 3.3: Digestion and Absorption in the Gastrointestinal Tract (GI tract)
  28. 3.4: Nutrients Are Essential for Organ Function
  29. 3.5: Energy and Calories
  30. 3.6: Disorders That Can Compromise Health
  31. 3.E: Nutrition and the Human Body (Exercises)
  32. 4: Carbohydrates
  33. 4.1: Introduction to Carbohydrates
  34. 4.2: A Closer Look at Carbohydrates
  35. 4.3: Digestion and Absorption of Carbohydrates
  36. 4.4: The Functions of Carbohydrates in the Body
  37. 4.5: Looking Closely at Diabetes
  38. 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
  39. 4.7: Carbohydrates and Personal Diet Choices
  40. 4.8: The Food Industry- Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
  41. 4.E: Carbohydrates (Exercises)
  42. 5: Lipids
  43. 5.1: Prelude to Lipids
  44. 5.2: What Are Lipids?
  45. 5.3: How Lipids Work
  46. 5.4: Digestion and Absorption of Lipids
  47. 5.5: Understanding Blood Cholesterol and Heart Attack Risk
  48. 5.6: Balancing Your Diet with Lipids
  49. 5.7: Lipids and the Food Industry
  50. 5.8: Lipids and Disease
  51. 5.9: A Personal Choice about Lipids
  52. 5.E: Lipids (Exercises)
  53. 6: Proteins
  54. 6.1: Prelude to Proteins
  55. 6.2: Defining Protein
  56. 6.3: The Role of Proteins in Foods- Cooking and Denaturation
  57. 6.4: Protein Digestion and Absorption
  58. 6.5: Protein’s Functions in the Body
  59. 6.6: Diseases Involving Proteins
  60. 6.7: Proteins, Diet, and Personal Choices
  61. 6.E: Proteins (Exercises)
  62. 7: Vitamins
  63. 7.1: Vitamins- Basic Concepts
  64. 7.2: Fat Soluble Vitamins
  65. 7.2A: Vitamin A
  66. 7.2B: Vitamin D
  67. 7.2C: Vitamin E
  68. 7.2D: Vitamin K
  69. 7.3: Water Soluble Vitamins
  70. 7.3A: Vitamin B₁ (Thiamine)
  71. 7.3B: Vitamin B₂ (Riboflavin)
  72. 7.3C: Vitamin B₃ (Niacin)
  73. 7.3D: Vitamin B₅ (Pantothenic acid)
  74. 7.3E: Vitamin B₆ (Pyridoxine)
  75. 7.3F: Vitamin B₇ (Biotin)
  76. 7.3G: Vitamin B₉ (Folic acid)
  77. 7.3H: Vitamin B₁₂ (Cobalamin)
  78. 7.3I: Vitamin C (Ascorbic acid)
  79. 8: Water and Minerals
  80. 8.1: Water
  81. 8.2: Minerals - Basic Concepts
  82. 8.3: Overview of Fluid and Electrolyte Balance
  83. 8.4: Water’s Importance to Vitality
  84. 8.5: Regulation of Water Balance
  85. 8.6: Major Minerals
  86. 8.6A: Introduction to Major Minerals
  87. 8.6B: Calcium
  88. 8.6C: Phosphorus
  89. 8.6D: Sulfur
  90. 8.6E: Magnesium
  91. 8.6F: Sodium
  92. 8.6G: Chloride
  93. 8.6H: Potassium
  94. 8.7: Trace Minerals
  95. 8.7A: Prelude to Trace Minerals
  96. 8.7B: Iron
  97. 8.7C: Copper
  98. 8.7D: Zinc
  99. 8.7E: Iodine
  100. 8.7F: Chromium
  101. 8.7G: Manganese
  102. 8.7H: Molybdenum
  103. 8.7I: Fluoride
  104. 8.7J: Selenium
  105. 9: Energy Balance and Healthy Weight
  106. 9.1: Prelude to Energy Balance and Body Weight
  107. 9.2: Indicators of Health- Body Mass Index, Body Fat Content, and Fat Distribution
  108. 9.3: Balancing Energy Input with Energy Output
  109. 9.4: Too Little or Too Much Weight?
  110. 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  111. 9.E: Energy Balance and Body Weight (Exercises)
  112. 10: Physical Fitness
  113. 10.1: Introduction to Nutrition and Physical Fitness
  114. 10.2: Aerobic Exercise
  115. 10.3: Anaerobic Exercise
  116. 10.4: Fitness Supplements and Steroids
  117. 10.5: How do my muscles get the Energy to perform work?
  118. 10.6: Nutrients that are critical to athletes
  119. 10.7: Creating your own fitness plan
  120. 11: Food Safety and the Future of our Food
  121. 11.1: Protecting Our Food
  122. 11.2: Microbes in Food
  123. 11.3: Foodborne Illness
  124. 11.4: Common Food-Borne Pathogens
  125. 11.5: Foodborne Illness and Food Safety
  126. 11.6: Food Preservation
  127. 11.7: Preparing for Disasters
  128. 11.8: Food Additives
  129. 11.9: Start Your Sustainable Future Today
  130. 11.10: Genetically Modified Foods (GMO's)
  131. Back Matter
  132. Index
  133. Glossary
  134. Detailed Licensing
  135. Detailed Licensing