Nutrition
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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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Culinary Medicine
- This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs.
Thumbnail: A wedding cornucopia. (CC BY-SA 3.0 Unported; Jina Lee via Wikipedia)