Nutrition
- Page ID
- 9517
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)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 and palatability of foods. For humans, a healthy diet includes preparation of food and storage methods that preserve nutrients from oxidation, heat or leaching, and that reduce risk of foodborne illnesses.
- An Introduction to Nutrition (Zimmerman)
- This book is organized using a functional approach, which means that the material is organized around physiological functions, such as fluid and electrolyte balance, antioxidant function, bone health, energy and metabolism, and blood health, instead of organizing it strictly by nutrient.
- Front Matter
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 5: Lipids
- 6: Proteins
- 7: Nutrients Important to Fluid and Electrolyte Balance
- 8: Nutrients Important as Antioxidants
- 9: Nutrients Important for Bone Health
- 10: Nutrients Important for Metabolism and Blood Function
- 11: Energy Balance and Body Weight
- 12: From Pregnancy to the Toddler Years
- 13: From Childhood to the Elderly Years
- 14: Food Politics and Perspectives
- 15: Achieving Optimal Health - Wellness and Nutrition
- Back Matter
- Human Nutrition 2020e (Hawaii)
- 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.
- Front Matter
- 1: Basic Concepts in Nutrition
- 2: The Human Body
- 3: Water and Electrolytes
- 4: Carbohydrates
- 5: Lipids
- 6: Protein
- 7: Alcohol
- 8: Energy
- 9: Vitamins
- 10: Major Minerals
- 11: Trace Minerals
- 12: Nutrition Applications
- 13: Lifespan Nutrition From Pregnancy to the Toddler Years
- 14: Lifespan Nutrition During Childhood and Adolescence
- 15: Lifespan Nutrition in Adulthood
- 16: Performance Nutrition
- 17: Food Safety
- 18: Nutritional Issues
- 19: Appendices
- Back Matter
- Nutrition for Nurses (OpenStax)
- Nutrition for Nurses is structured to support the flexible integration of nutrition content across both system-based and nursing competency-based curricula. It can be used whether nutrition is taught as a standalone course or part of another nursing course. The text emphasizes evidence-based practice and holistic assessment to facilitate the integration of nutritional awareness for pre-licensure nursing students in the provision of client-centered care.
- Front Matter
- 1: Introduction to Nutrition for Nurses
- 2: A Holistic View of Macronutrients
- 3: A Holistic View of Micronutrients
- 4: The Digestive Process
- 5: Applying Clinical Judgment to Promote Nutrition for Neurological Wellness
- 6: Special Nutritional Considerations for Neurological Health
- 7: Applying Clinical Judgment to Promote Nutrition for Endocrine Wellness
- 8: Special Nutritional Considerations for Endocrine Health
- 9: Applying Clinical Judgment to Promote Nutrition for Hematologic Wellness
- 10: Special Nutritional Considerations for Hematologic Health
- 11: Applying Clinical Judgment to Promote Nutrition for Cardiovascular Wellness
- 12: Special Nutritional Considerations for Cardiovascular Health
- 13: Applying Clinical Judgment to Promote Nutrition for Pulmonary Wellness
- 14: Special Nutritional Considerations for Pulmonary Health
- 15: Applying Clinical Judgment to Promote Nutrition for Renal Wellness
- 16: Special Nutritional Considerations for Renal Health
- 17: Applying Clinical Judgment to Promote Nutrition for Gastrointestinal Wellness
- 18: Special Nutritional Considerations for Gastrointestinal Health
- 19: Applying Clinical Judgment to Promote Nutrition for Musculoskeletal and Integumentary Wellness
- 20: Special Nutritional Considerations for Musculoskeletal and Integumentary Health
- 21: Appendix
- Back Matter
- Nutrition Science and Everyday Application (Callahan, Leonard, and Powell)
- This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.
- Front Matter
- 1: Designing A Healthy Diet
- 2: Nutrition Science and Information Literacy
- 3: Molecules of Life- Photosynthesis, Digestion, and Metabolism
- 4: Carbohydrates
- 5: Lipids
- 6: Protein
- 7: Energy Balance and Healthy Body Weight
- 8: Vitamins and Minerals I
- 9: Vitamins and Minerals II
- 10: Nutrition and Physical Activity
- 11: Nutrition Throughout the Lifespan
- Back Matter
- Intermediate Nutrition (Lindshield)
- This text is used for an intermediate-level, nutrition course taught on campus every spring semester, and all 3 semesters (fall, spring, summer) online. Ideally on-campus students take the course during the spring semester of their sophomore year. Most on-campus students in the class are majoring in Nutritional Sciences, Nutrition and Health (previously Public Health Nutrition), Sports Nutrition, or Dietetics.
- Front Matter
- 1: Nutrition Basics
- 2: Macronutrient Structures
- 3: Macronutrient Digestion
- 4: Macronutrient Uptake, Absorption, and Transport
- 5: Common Digestive Problems
- 6: Macronutrient and Alcohol Metabolism
- 7: Integration of Macronutrient Metabolism
- 8: Micronutrients Overview and Dietary Reference Intakes (DRIs)
- 9: Antioxidant Micronutrients
- 10: Macronutrient Metabolism Micronutrients
- 11: One-Carbon Metabolism Micronutrients
- 12: Blood, Bones and Teeth Micronutrients
- 13: Electrolyte Micronutrients
- Back Matter
- Realities of Nutrition (Morrill)
- What Is Nutrition Reality? Is it in the advertising claims that a food is natural or supplies instant energy? Is it in the myriad of dietary supplements? Is it in the diet plans for instant weight loss and glowing health? The only way to find out is to learn the basic principles of nutrition science, so you can be your own nutrition expert. Here is the true introduction to nutrition that you will read with pleasure and real understanding.
- Front Matter
- Nutrition Myths and Tests of Reality
- 1: Energy and the Human Machine
- 2: Carbohydrates and the Foundations of Food
- 3: Proteins—The Masters of Life
- 4: Fats - Mysteries and Simplicities
- 5: Fueling the Body
- 6: The Micronutrients
- 7: Balance—Science and the Art of Eating
- 8: From Farm to Table
- Back Matter
- Science, Physiology, and Nutrition for the Nonscientist (Morrill)
- A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.
- Front Matter
- 1: Behind the Soundbite
- 2: Scientific Method
- 3: Chemistry
- 4: Dietary Recommendations
- 5: Energy-Providing Nutrients
- 6: Digestive Tract
- 7: Circulatory System
- 8: Atherosclerosis
- 9: Cells and Metabolism
- 10: Genes, Proteins, Viruses, Biotechnology
- 11: Dietary Protein
- 12: Cancer
- 13: Energy Requirements
- 14: Musculoskeletal System
- 15: Nervous System
- 16: Food Safety
- Back Matter
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