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- American Public University
- APU: Basic Foundation of Nutrition for Sports Performance (Byerley)
- 1: An Introduction to the Athlete's Nutrient & Diet Basics
- 2: The Athlete's Diet Basics & Tools
- 2.1: Dietary Toolkit
- 2.2: Nutritional Balance - Moderation and Variety
- 2.3: Understanding the Bigger Picture of Dietary Guidelines
- 2.4: National Goals for Nutrition and Health - Healthy People 2020
- 2.5: Recommendations for Optimal Health
- 2.6: Understanding Dietary Reference Intakes
- 2.7: Discovering Nutrition Facts
- 2.8: When Enough is Enough
- 3: Digestion and Absorption
- 4: Metabolism & Energy
- 5: Carbohydrate Basics - The Athlete's Energy Powerhouse
- 5.1: Introduction to Carbohydrates
- 5.2: A Closer Look at Carbohydrates
- 5.3: Digestion and Absorption of Carbohydrates
- 5.4: The Functions of Carbohydrates in the Body
- 5.5: Health Consequences and Benefits of High-Carbohydrate Diets
- 5.6: Carbohydrates and Personal Diet Choices
- 5.7: The Food Industry - Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 5.8: Glycemic Index
- 5.9: Glycemic Index and the Athlete
- 5.10: Paper - A Step Towards Personalized Sports Nutrition - Carbohydrate Intake During Exercise
- 6: Lipids Basics - Another Energy Source for the Athlete
- 6.1: Introduction to Lipids
- 6.2: What Are Lipids?
- 6.3: How Lipids Work
- 6.4: Digestion and Absorption of Lipids
- 6.5: Understanding Blood Cholesterol
- 6.6: Balancing Your Diet with Lipids
- 6.7: Lipids and the Food Industry
- 6.8: Lipids and Disease
- 6.9: A Personal Choice about Lipids
- 6.10: Exercise and fat oxidation
- 7: Protein Basics - The Athlete's Structure Builder
- 8: Vitamin & Mineral Basics - Metabolic Regulators
- 8.1: Chapter Introduction
- 8.2: Generation of Free Radicals in the Body
- 8.3: Antioxidant Micronutrients
- 8.4: The Whole Nutrient Package versus Disease
- 8.5: Bone Structure and Function
- 8.6: Bone Mineral Density is an Indicator of Bone Health
- 8.7: Micronutrients Essential for Bone Health - Calcium and Vitamin D
- 8.8: Deficiency, Supplementation, and Choices
- 8.9: Other Essential Micronutrients for Bone Health
- 8.10: Blood’s Function in the Body and in Metabolism Support
- 8.11: Vitamins Important for Metabolism and for Blood Function and Renewal
- 8.12: Minerals Important for Blood Function and Renewal
- 8.13: Iron-Deficiency Anemia
- 8.14: Vitamins Important for Metabolism
- 8.15: Minerals Important for Metabolism and for Blood Function and Renewal
- 9: Fueling the Athlete
- 10: Hydration and Thermoregulation for Athletes
- 10.1: Chapter Introduction
- 10.2: Overview of Fluid and Electrolyte Balance
- 10.3: Water’s Importance to Vitality
- 10.4: Regulation of Water Balance
- 10.5: Electrolytes Important for Fluid Balance
- 10.6: Consequences of Deficiency or Excess
- 10.7: Water Concerns
- 10.8: Water Requirements and Fluid Balance During Exercise
- 10.9: Exertional Heat
- 11: Sports Driven Nutrition
- 12: Body Composition & Maintaining, Gaining, and Losing Weight
- 12.1: Introduction to Body Composition & Maintaining, Gaining, and Losing Weight
- 12.2: Too Little or Too Much Weight?
- 12.3: Indicators of Health: Body Mass Index, Body Composition, and Fat Distribution
- 12.4: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 12.5: Methods to Detect Body Composition in Sports
- 12.6: Diets and Weight Loss for Athletes
- 13: Supplements
- 14: Selective Topics: Anemia
- 15: Selective Topics - Alcohol
- 16: Selective Topics - Vegetarian
- 17: Selective Topics - Athletic Needs throughout the Lifespan
- 17.1: Childhood and Nutrition
- 17.2: Puberty and Nutrition
- 17.3: Older Adolescence and Nutrition
- 17.4: Young Adulthood and Nutrition
- 17.5: Pregnancy and Nutrition
- 17.6: Nutrition and the Active Female
- 17.7: Elite Young Athletes
- 17.8: IOC Consensus on Youth Athletic Development
- 17.9: Masters Athletes
- 17.10: Nutrition and Exercise Guidance for the Pregnant Athlete
- 18: Selective Topics - Female Athlete Triad
- 19: Selective Topics - Diabetic Athlete
- 20: Selective Topics - Disabled Athlete
- 21: Selective Topics - Nutrition for Sports Injury
- 22: Selective Topics - Nutrition Consulting
- 23: Putting It All Together
- APUS: An Introduction to Nutrition (Byerley)
- Chapters
- Chapter 1: Nutrition and You: An Introduction and How to Achieve a Healthy Diet
- 1.1: Chapter Introduction
- 1.2: Defining Nutrition, Health, and Disease
- 1.3: What Are Nutrients?
- 1.4: Historical Perspectives on Food
- 1.5: The Broad Role of Nutritional Science
- 1.6: Health Factors and Their Impact
- 1.7: Nutrition and the Media
- 1.8: Assessing Personal Health
- 1.9: Dietary Toolkit
- 1.10: A Healthy Philosophy toward Food
- 1.11: Understanding the Bigger Picture of Dietary Guidelines
- 1.12: What Is Nutritional Balance and Moderation?
- 1.13: National Goals for Nutrition and Health: Healthy People 2020
- 1.14: Recommendations for Optimal Health
- 1.15: Understanding Dietary Reference Intakes
- 1.16: Discovering Nutrition Facts
- 1.17: When Enough is Enough
- 1.18: Foodborne Illness and Food Safety
- 1.E: Nutrition and You (Exercises)
- Chapter 2: Gastrointestinal Tract
- Chapter 3: Carbohydrates
- 3.1: Introduction to Carbohydrates
- 3.2: A Closer Look at Carbohydrates
- 3.3: Digestion and Absorption of Carbohydrates
- 3.4: The Functions of Carbohydrates in the Body
- 3.5: Looking Closely at Diabetes
- 3.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 3.7: Carbohydrates and Personal Diet Choices
- 3.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 3.E: Exercises
- Chapter 4: Lipids
- Chapter 5: Proteins
- Chapter 6: Energy Metabolism
- 6.1: Chapter Introduction
- 6.2: Metabolism Overview
- 6.3: Vitamins Important for Metabolism
- 6.4: Minerals Important for Metabolism and for Blood Function and Renewal
- 6.5: Balancing Energy Input with Energy Output
- 6.6: Too Little or Too Much Weight?
- 6.7: Indicators of Health: Body Mass Index, Body Composition, and Fat Distribution
- 6.8: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 6.E: Exercises
- Chapter 7: Nutrition and Cancer
- Chapter 8: Antioxidant Nutrients
- Chapter 9: Nutrients and Bone Metabolism
- 9.1: Chapter Introduction
- 9.2: Bone Structure and Function
- 9.3: Bone Mineral Density is an Indicator of Bone Health
- 9.4: Micronutrients Essential for Bone Health: Calcium and Vitamin D
- 9.5: Other Essential Micronutrients for Bone Health
- 9.6: Osteoporosis
- 9.7: Risk Factors for Osteoporosis
- 9.8: Osteoporosis Prevention and Treatment
- 9.9: Deficiency, Supplementation, and Choices
- 9.E: Nutrients Important for Bone Health (Exercises)
- Chapter 10: Nutrients Involved in Hematopoietic System
- Chapter 11: Water, Electrolytes, Acid-Base Balance
- 11.1: Chapter Introduction
- 11.2: Overview of Fluid and Electrolyte Balance
- 11.3: Water’s Importance to Vitality
- 11.4: Regulation of Water Balance
- 11.5: Electrolytes Important for Fluid Balance
- 11.6: Consequences of Deficiency or Excess
- 11.7: Water Concerns
- 11.E: Water, Electrolytes, Acid-Base Balance (Exercises)
- Chapter 12: Maternal, Infant, Childhood, and Adolescent Nutrition
- Chapter 13: Nutrition From Adulthood to the Elderly Years
- Chapter 14: Alcohol
- Chapter 15: Nutrition and Exercise
- Chapter 16: Additional Reading
- 100a: Food Politics and Perspectives
- 16.1: The Politics of Food
- 16.2: The Food Industry
- 16.3: Food Cost and Inflation
- 16.4: Sustainability
- 16.5: A Fresh Perspective: Sustainable Food Systems
- 16.6: Start Your Sustainable Future Today
- 16.7: The Issue of Food Security
- 16.8: Diets around the World
- 16.9: Why Make Dietary Changes?
- 16.10: Nutrition and Your Health
- 16.11: Diet Trends and Health
- 16.12: Threats to Health
- 16.13: Careers in Nutrition
- Chapter 1: Nutrition and You: An Introduction and How to Achieve a Healthy Diet
- Chapters
- APU: Basic Foundation of Nutrition for Sports Performance (Byerley)
- American River College
- General Nutrition Textbook (not Plant-Based)- reference for NUTRI 303 (Hagenburger)
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 2.1: Chapter Introduction
- 2.2: A Healthy Philosophy toward Food
- 2.3: What Is Nutritional Balance and Moderation?
- 2.4: Understanding the Bigger Picture of Dietary Guidelines
- 2.5: National Goals for Nutrition and Health: Healthy People 2020
- 2.6: Recommendations for Optimal Health
- 2.7: Understanding Daily Reference Intakes
- 2.8: Discovering Nutrition Facts
- 2.9: When Enough is Enough
- 2.10: Nutrition and the Media
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Exercises
- 5: Lipids
- 6: Proteins
- 7: Vitamins
- 8: Water and Minerals
- 9: Energy Balance and Body Weight
- 11: Food Safety Concerns and Future of our Food
- 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
- Nutrients Important to Fluid and Electrolyte Balance
- Nutrients Important As Antioxidants
- Nutrients Important for Bone Health
- 9.1: Chapter Introduction
- 9.2: Bone Structure and Function
- 9.3: Bone Mineral Density Is an Indicator of Bone Health
- 9.4: Micronutrients Essential for Bone Health: Calcium and Vitamin D
- 9.5: Other Essential Micronutrients for Bone Health
- 9.6: Osteoporosis
- 9.7: Risk Factors for Osteoporosis
- 9.8: Osteoporosis Prevention and Treatment
- 9.10: Deficiency, Supplementation, and Choices
- 9.E: Exercises
- Nutrients Important for Metabolism and Blood Function
- 10.1: Chapter Introduction
- 10.2: Blood’s Function in the Body and in Metabolism Support
- 10.3: Metabolism Overview
- 10.4: Vitamins Important for Metabolism and for Blood Function and Renewal
- 10.5: Minerals Important for Metabolism and for Blood Function and Renewal
- 10.6: Iron-Deficiency Anemia
- 10.E: Exercises
- General Nutrition Textbook (not Plant-Based)- reference for NUTRI 303 (Hagenburger)
- Australian Catholic University
- Dominican University
- DU Bio 1550: Nutrition (LoPresto)
- 1: Basic Concepts in Nutrition
- 2: Achieving a Healthy Diet
- 2.1: Chapter Introduction
- 2.2: Nutrition Recommendations - Understanding the Bigger Picture of Dietary Guidelines
- 2.3: Understanding Dietary Reference Intakes (DRI)
- 2.4: Using MyPlate to Plan a Healthy Diet
- 2.5: Portion Size - When Enough is Enough
- 2.6: Discovering the Nutrition Facts Food Label
- 2.7: National Goals for Nutrition and Health: Healthy People 2020
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Carbohydrates (Exercises)
- 5: Lipids
- 6: Proteins
- 7: Vitamins
- 8: Water and Minerals
- 9: Metabolism, Energy Balance and Healthy Weight
- 9.1: Chapter Introduction
- 9.2: Metabolism Overview
- 9.3: Balancing Energy Input with Energy Output
- 9.4: Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
- 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 9.6: Too Little or Too Much Weight?
- 9.E: Energy Balance and Healthy Weight (Exercises)
- 10: Physical Fitness
- 11: Food Safety
- 12: Food Politics, Hunger and Environmental Sustainability
- 13: Lifespan Nutrition from Pregnancy to the Toddler Years
- 14: Lifespan Nutrition During Childhold and Adolescences
- 15: Lifespan Nutrition During Adulthood and Aging
- 16: Nutrition for Disease Prevention and Treatment
- DU Bio 1550: Nutrition (LoPresto) OLD
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 2.1: Introduction
- 2.2: The Dietary Toolkit
- 2.3: Understanding Dietary Reference Intakes
- 2.4: Understanding the Bigger Picture of Dietary Guidelines
- 2.5: National Goals for Nutrition and Health: Healthy People 2020
- 2.6: Recommendations for Optimal Health
- 2.7: Discovering Nutrition Facts
- 2.8: When Enough Is Enough
- 2.9: Nutrition and the Media
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Exercises
- 5: Lipids
- 6: Proteins
- 7: Vitamins
- 8: Water and Minerals
- 9: Energy Balance and Healthy Weight
- 9.1: Chapter Introduction
- 9.2: Metabolism Overview
- 9.3: Balancing Energy Input with Energy Output
- 9.4: Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
- 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 9.6: Too Little or Too Much Weight?
- 9.E: Energy Balance and Healthy Weight (Exercises)
- 10: Physical Fitness
- 11: Food Safety Concerns and Future of our Food
- 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
- 16: Diet and Disease Prevention and Treatment
- Chapter 17: Alcohol
- DU Bio 1550: Nutrition (LoPresto)
- Folsom Lake College
- FLC: Nutri 300 (Giordano)
- FLC Nutrition Courses - Giordano
- Front Matter
- 1: Basic Concepts in Nutrition
- 2: The Human Body
- 2.1: Introduction to the Human Body
- 2.2: Basic Biology, Anatomy, and Physiology
- 2.3: The Digestive System
- 2.4: The Cardiovascular System
- 2.5: Central Nervous System
- 2.6: The Respiratory System
- 2.7: The Endocrine System
- 2.8: The Urinary System
- 2.9: The Muscular System
- 2.10: The Skeletal System
- 2.11: The Immune System
- 2.12: Indicators of Health - Body Mass Index, Body Fat Content, and Fat Distribution
- 3: Water
- 3.1: Introduction to Water
- 3.2: Overview of Fluid and Electrolyte Balance
- 3.3: Water’s Importance to Vitality
- 3.4: Regulation of Water Balance
- 3.5: Electrolytes Important for Fluid Balance
- 3.6: Sodium
- 3.7: Chloride
- 3.8: Potassium
- 3.9: Consequences of Deficiency or Excess
- 3.10: Water Concerns
- 3.11: Popular Beverage Choices
- 4: Carbohydrates
- 5: Lipids
- 5.1: Introduction to Lipids
- 5.2: The Functions of Lipids in the Body
- 5.3: The Role of Lipids in Food
- 5.4: How Lipids Work
- 5.5: Nonessential and Essential Fatty Acids
- 5.6: Digestion and Absorption of Lipids
- 5.7: Tools for Change
- 5.8: Lipids and the Food Industry
- 5.9: Lipids and Disease
- 5.10: A Personal Choice about Lipids
- 6: Protein
- 7: Alcohol
- 8: Energy
- 9: Vitamins
- 10: Major Minerals
- 11: Trace Minerals
- 12: Nutritional Applications
- 13: Lifespan Nutrition from Pregnancy to the Toddler Years
- 14: Lifespan Nutrition During Childhold and Adolescences
- 15: Lifespan Nutrition in Adulthood
- 16: Performance Nutrition
- 17: Food Safety
- Back Matter
- 18: Nutritional Issues
- FLC Nutrition Courses - Giordano
- FLC: Nutri 300 (Pierce)
- Chapters
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 2.1: Chapter Introduction
- 2.2: A Healthy Philosophy toward Food
- 2.3: What Is Nutritional Balance and Moderation?
- 2.4: Understanding the Bigger Picture of Dietary Guidelines
- 2.5: National Goals for Nutrition and Health: Healthy People 2020
- 2.6: Recommendations for Optimal Health
- 2.7: Understanding Daily Reference Intakes
- 2.8: Discovering Nutrition Facts
- 2.9: When Enough Is Enough
- 2.10: Nutrition and the Media
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Exercises
- 5: Lipids
- 6: Proteins
- 7: Vitamins
- 8: Water and Minerals
- 9: Energy Balance and Healthy Weight
- 10: Physical Fitness
- 11: Food Safety Concerns and Future of our Food
- 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
- Chapters
- FLC: Nutri 300 (Giordano)
- Sacramento City College
- SCC: Nutri 300 (Coppola)
- Chapters
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 2.1: Overview of Why we Need Recommendations for What to Eat and How Much
- 2.2: Why Nutrition is Critical for Health
- 2.3: What Constitutes a Healthy Diet?
- 2.5: Food Labels and How to Read Them
- 2.6: Trustworthy Sources of Information
- 2.7: My Plate - A Guide for Eating More Healthfully
- 2.8: Dietary Guidelines 2015-2020
- 2.9: National Goals for the Future
- 2.4: The Dietary Reference Intakes - How much of a Nutrient should we Consume?
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Carbohydrates (Exercises)
- 5: Lipids
- 6: Proteins
- 7: Vitamins
- 8: Water and Minerals
- 9: Energy Balance and Healthy Weight
- 9.1: Prelude to Energy Balance and Body Weight
- 9.2: Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
- 9.3: Balancing Energy Input with Energy Output
- 9.4: Too Little or Too Much Weight?
- 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 9.E: Energy Balance and Body Weight (Exercises)
- 10: Physical Fitness
- 11: Food Safety Concerns and Future of our Food
- 12: From Pregnancy to the Toddler Years
- 13: From Childhood to the Elderly Years
- 13.1: Chapter Introduction
- 13.2: The Human Life Cycle Continues
- 13.3: Childhood and Nutrition
- 13.4: Puberty and Nutrition
- 13.5: Older Adolescence and Nutrition
- 13.6: Young Adulthood and Nutrition
- 13.7: Middle Age and Nutrition
- 13.8: Old Age and Nutrition
- 13.E: From Childhood to the Elderly Years (Exercises)
- 14: Food Politics and Perspectives
- 15: Achieving Optimal Health: Wellness and Nutrition
- Chapters
- SCC: Nutri 300 (Kirkpatrick)
- SCC: Nutri 300 (Polagruto)
- SCC: Nutri 300 (Coppola)
- Sierra College
- Chapters
- 1: Nutrition and You
- 2: Achieving a Healthy Diet
- 2.1: Overview of why we need recommendations for what to eat and how much
- 2.2: Why Nutrition is Critical for Health
- 2.3: What Constitutes a Healthy Diet?
- 2.5: Food Labels and How to Read Them
- 2.6: Trustworthy Sources of Information
- 2.7: My Plate - A Guide for Eating More Healthfully
- 2.8: Dietary Guidelines 2015-2020
- 2.9: National Goals for the Future
- 2.4: The Dietary Reference Intakes - How much of a Nutrient should we Consume?
- 2.E: Exercises
- 3: Nutrition and the Human Body
- 4: Carbohydrates
- 4.1: Introduction to Carbohydrates
- 4.2: A Closer Look at Carbohydrates
- 4.3: Digestion and Absorption of Carbohydrates
- 4.4: The Functions of Carbohydrates in the Body
- 4.5: Looking Closely at Diabetes
- 4.6: Health Consequences and Benefits of High-Carbohydrate Diets
- 4.7: Carbohydrates and Personal Diet Choices
- 4.8: The Food Industry: Functional Attributes of Carbohydrates and the Use of Sugar Substitutes
- 4.E: Carbohydrates (Exercises)
- 5: Lipids
- 6: Proteins
- 7: Energy Balance and Healthy Weight
- 9.1: Prelude to Energy Balance and Body Weight
- 9.2: Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
- 9.3: Balancing Energy Input with Energy Output
- 9.4: Too Little or Too Much Weight?
- 9.5: Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
- 9.E: Energy Balance and Body Weight (Exercises)
- 8: Physical Fitness
- 9: Nutrients Important to Fluid and Electrolyte Balance
- 7.1: Chapter Introduction
- 7.2: Overview of Fluid and Electrolyte Balance
- 7.3: Water’s Importance to Vitality
- 7.4: Regulation of Water Balance
- 7.5: Electrolytes Important for Fluid Balance
- 7.6: Consequences of Deficiency or Excess
- 7.7: Water Concerns
- 7.8: Popular Beverage Choices
- 7.E: Nutrients Important to Fluid and Electrolyte Balance (Exercises)
- 10: Alcohol
- 11: Nutrients Important as Antioxidants
- 12: Nutrients Important for Bone Health
- 9.1: Chapter Introduction
- 9.2: Bone Structure and Function
- 9.3: Bone Mineral Density is an Indicator of Bone Health
- 9.4: Micronutrients Essential for Bone Health: Calcium and Vitamin D
- 9.5: Other Essential Micronutrients for Bone Health
- 9.6: Osteoporosis
- 9.7: Risk Factors for Osteoporosis
- 9.8: Osteoporosis Prevention and Treatment
- 9.10: Deficiency, Supplementation, and Choices
- 9.E: Nutrients Important for Bone Health (Exercises)
- 13: Nutrients Important for Metabolism and Blood Function
- 10.1: Prelude to Metabolism and Blood Function
- 10.2: Blood’s Function in the Body and in Metabolism Support
- 10.3: Metabolism Overview
- 10.4: Vitamins Important for Metabolism and for Blood Function and Renewal
- 10.5: Minerals Important for Metabolism and for Blood Function and Renewal
- 10.6: Iron-Deficiency Anemia
- 10.E: Exercises
- 14: From Pregnancy to the Toddler Years
- 15: From Childhood to the Elderly Years
- 15.1: Chapter Introduction
- 15.2: The Human Life Cycle Continues
- 15.3: Childhood and Nutrition
- 15.4: Puberty and Nutrition
- 15.5: Older Adolescence and Nutrition
- 15.6: Young Adulthood and Nutrition
- 15.7: Middle Age and Nutrition
- 15.8: Old Age and Nutrition
- 15.E: From Childhood to the Elderly Years (Exercises)
- 16: Food Politics and Perspectives
- 17: Achieving Optimal Health: Wellness and Nutrition
- Chapters
Sat, 30 Jul 2016 02:14:53 GMT
Campus Courses