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Introduction
Acknowledgements
About MTSU's Development Team
1.1 Introduction
1.2 Safety in the Kitchen
1.3 Safety of Our Foods
1.4 Promoting Food Safety
1.5 Safe Food Systems
1.6 Preserving and Processing Foods
1.7 Biological Contaminants in Foods
1.8 Chemical Contaminants in Foods
2.1 Introduction
2.2 Nutrition and Health
2.3 Classification of Nutrients
2.4 Dietary Reference Intakes (DRI)
2.5 Understanding Food Labels
2.6 Tools for Achieving a Healthy Diet
2.7 Nutrition Literacy
3.1 Introduction
3.2 The Scientific Method
3.3 Types of Research Studies
3.4 Healthy Skepticism in Nutrition Science
3.5 Finding Accurate Nutrition Information
3.6 Who to Trust for Nutrition Information
3.7 The Human Body
3.8 The Digestive System
3.9 Digestive Disorders
4.1 Introduction
4.2 Categories of Carbohydrates
4.3 Carbohydrate Intake Recommendations
4.4 Carbohydrate Digestion, Absorption, and Regulation
4.5 Fiber: Types, Sources, Whole Grains, and Health
4.6 Natural and Added Sugars
4.7 Sugar Substitutes
5.1 Introduction to Lipids
5.2 Types and Sources of Fatty Acids
5.3 Three Classes of Lipids
5.4 The Functions of Lipids
5.5 Digestion and Absorption of Lipids
5.6 What Are Lipoproteins?
5.7 Lipids and Heart Health
5.8 Personal Choice about Lipids
6.1 Introduction to Protein
6.2 Protein Structure
6.3 Protein Functions
6.4 Protein Digestion and Absorption
6.5 Protein Dietary Recommendations and Sources
6.6 Health Consequences of Too Little and Too Much Protein
6.7 The Role of Proteins in Foods: Cooking and Denaturation
7.1 Introduction
7.2 Energy Balance
7.3 Assessing Body Weight
7.4 Overweight
7.5 The Obesity Epidemic
7.6 Weight Loss Strategies
8.1 Introduction to Vitamins and Minerals
8.2 Classification of Vitamins and Minerals
8.3 Sources of Vitamins and Minerals
8.4 Dietary Supplements
8.5 Vitamins and Minerals Involved In Fluid And Electrolyte Balance
8.6 Vitamins and Minerals as Antioxidants
8.7 Vitamin A's Role in Vision
8.8 Vitamin and Mineral Infographics
9.1 Introduction to Vitamins and Minerals Part 2
9.2 Introduction to Bone Health
9.3 Calcium: Critical for Bones and Throughout the Body
9.4 Other Minerals Important to Bone Health
9. 5 Vitamin D: Important to Bone Health and Beyond
9.6 Vitamins and Minerals Involved in Blood Health
10.1 Introduction to Nutrition and Physical Activity
10.2 Elements and Benefits of Physical Fitness
10.3 Fuel Sources for Exercise
10.4 Nutrient Needs of Athletes
11.1 Introduction to Nutrition Throughout the Lifespan
11.2 Nutrition in Pregnancy and Lactation
11.3 Nutrition for Young Infants
11.4 Nutrition for Older Infants and Toddlers
11.5 Raising Healthy Eaters
11.6 Nutrition for Adolescents
11.7 Nutrition for Older Adults
12.1 Introduction to Food and Nutrition Issues
12.2 Comparing Foods and Diets
12.3 Nutrition, Health and Disease
12.4 Food Intolerances, Allergies, and Celiac Disease
12.5 Malnutrition and Underweight
12.6 Hunger and Food Insecurity
APPENDIX A. Dietary Reference Intake Levels (USA & UK)
APPENDIX B: The Exchange Lists for Meal Planning
APPENDIX C. Glossary
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Introduction to Nutrition and Wellness Copyright © 2022 by Janet Colson; Sandra Poirier; and Yvonne Dadson is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.