Dominican University
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- 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
Thu, 15 Jun 2017 21:35:00 GMT
Dominican University