Human Nutrition Open Textbook

Written by: University of Hawai’i at Mānoa Food Science and Human Nutrition Program

Take The Science of Human Nutrition course at the University of Hawai’i at Mānoa and you will likely be using their Human Nutrition open textbook. But, even if you are a student at another college or university or simply seeking to do some self-study on the topic; this free online textbook is available to you.

The Human Nutrition open textbook was written by a team of faculty members, students and staff and was built upon a number of other open textbooks.

Table of Contents for Human Nutrition Online Textbook

I. Chapter 1. Basic Concepts in Nutrition
Introduction
Food Quality
Units of Measure
Achieving a Healthy Diet
Research and the Scientific Method
Types of Scientific Studies
II. Chapter 2. The Human Body
Introduction
Basic Biology, Anatomy and Physiology
The Digestive System
The Cardiovascular System
Central Nervous System
The Respiratory System
The Endocrine System
The Urinary System
The Muscular System
The Skeletal System
The Immune System
Indicators of Health: Body Mass Index, Body Fat Content and Fat Distribution
III. Chapter 3. Water and Electrolytes
Introduction
Overview of Fluid and Electrolyte Balance
Water’s Importance to Vitality
Electrolytes Important for Fluid Balance
Sodium
Chloride
Potassium
Consequences of Deficiency or Excess
Water Concerns
Popular Beverage Choices
IV. Chapter 4. Carbohydrates
Introduction
Digestion and Absorption of Carbohydrates
The Functions of Carbohydrates in the Body
Health Consequences and Benefits of High-Carbohydrate Diets
Carbohydrates and Personal Diet Choices
V. Chapter 5. Lipids
Introduction
The Functions of Lipids in the Body
The Role of Lipids in Food
How Lipids Work
Nonessential and Essential Fatty Acids
Digestion and Absorption of Lipids
Tools for Change
Lipids and the Food Industry
Lipids and Disease
A Personal Choice about Lipids
VI. Chapter 6. Protein
Introduction
Defining Protein
The Role of Proteins in Foods: Cooking and Denaturation
Protein Digestion and Absorption
Protein’s Function in the Body
Diseases Involving Protein
Proteins in a Nutshell
Proteins, Diet, and Personal Choices
VII. Chapter 7. Alcohol
Introduction
Alcohol Metabolism
Health Consequences of Alcohol Abuse
Health Benefits of Moderate Alcohol Intake
VIII. Chapter 8. Energy
Introduction
The Atom
Weight Management
Factors Affecting Energy Intake
Factors Affecting Energy Expenditure
Dietary, Behaviroal, and Physical Activity Recommendations for Weight Management
IX. Chapter 9. Vitamins
Introduction
Fat-Soluble Vitamins
Water-Soluble Vitamins
Antioxidants
The Body’s Offense
Phytochemicals
X. Chapter 10. Major Minerals
Introduction
Calcium
Phosporus
Sulfur
Magnesium
Summary of Major Minerals
XI. Chapter 11. Trace Minerals
Introduction
Iron
Copper
Zinc
Selenium
Iodine
Chromium
Manganese
Molybdemum
Fluoride
Summary of Trace Minerals
XII. Chapter 12. Nutrition Applications
Introduction
Understanding Daily Reference Intakes
Discovering Nutrition Facts
Building Healthy Eating Patterns
MyPlate Planner
Pacific Based Dietary Guidelines
Understanding the Bigger Picture of Dietary Guidelines
XIII. Chapter 13. Lifespan Nutrition From Pregnancy to the Toddler Years
Introduction
Pregnancy
Infancy
Toddler Years
XIV. Chapter 14. Lifespan Nutrition During Childhood and Adolescence
Introduction
Childhood
Adolescence
Late Adolescence
XV. Chapter 15. Lifespan Nutrition in Adulthood
Introduction
Young Adulthood
Middle Age
Older Adulthood: The Golden Years
XVI. Chapter 16. Performance Nutrition
Introduction
The Essential Elements of Physical Fitness
The Benefits of Physical Activity
Fuel Sources
Sports Nutrition
Water and Electrolyte Needs
Food Supplements and Food Replacements
XVII. Chapter 17. Food Safety
Introduction
The Major Types of Foodborne Illness
The Causes of Food Contamination
Protecting the Public Health
The Food System
Food Preservation
Food Processing
The Effect of New Technologies
Efforts on the Consumer Level: What You Can Do
XVIII. Chapter 18. Nutritional Issues
Introduction
Comparing Diets
Nutrition and Health and Disease
Threats to Health
Undernutrition, Overnutrition, and Malnutrition
Food Insecurity
Careers in Nutrition
Back Matter
Appendix A: Comparison of Dietary Reference Intake Values (for adult men and women) and Daily Values for Micronutrients with the Tolerable Upper Intake Levels (UL), Safe Upper Levels (SUL), and Guidance Levels
   

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Human Nutrition Open Textbook


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