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Notes
table of contents
Contents
- Introduction
- About the Authors
- Acknowledgements
- Updates Made to OER
- Unit 1 – Designing A Healthy Diet
- Introduction to Designing a Healthy Diet
- Nutrition and Health
- An Introduction to Molecules
- Classification of Nutrients
- Defining Nutrient Requirements: Dietary Reference Intakes
- Understanding Food Labels
- Tools for Achieving a Healthy Diet
- Unit 2 — Nutrition Science and Information Literacy
- Introduction to Nutrition Science and Information Literacy
- The Scientific Method
- Types of Research Studies and How To Interpret Them
- Healthy Skepticism in Nutrition Science
- Fact-Checking Online Health and Nutrition Information
- Who Are the Experts in Nutrition Science?
- Finding Accurate Sources of Health and Nutrition Information
- Unit 3 – Molecules of Life: Photosynthesis, Digestion, and Metabolism
- Introduction to Molecules of Life
- Organization of Life
- Photosynthesis and Metabolism
- The Digestive System
- Disorders of the GI Tract
- Food Intolerances, Allergies, and Celiac Disease
- Unit 4- Carbohydrates
- Introduction to Carbohydrates
- Types of Carbohydrates
- Carbohydrate Food Sources and Guidelines for Intake
- Digestion and Absorption of Carbohydrates
- Glucose Regulation and Utilization in the Body
- Fiber – Types, Food Sources, Health Benefits, and Whole Versus Refined Grains
- Sugar: Food Sources, Health Implications, and Label-Reading
- Sugar Substitutes
- Unit 5- Lipids
- Introduction to Lipids
- The Functions of Fats
- Lipid Types and Structures
- Fatty Acid Types and Food Sources
- Digestion and Absorption of Lipids
- Lipid Transport, Storage, and Utilization
- Lipid Recommendations and Heart Health
- Unit 6- Protein
- Introduction to Protein
- Protein Structure
- Protein Functions
- Protein in Foods and Dietary Recommendations
- Protein Digestion and Absorption
- Health Consequences of Too Little and Too Much Dietary Protein
- Protein Food Choices and Sustainability
- Unit 7 — Body Weight and Health
- Introduction to Body Weight and Health
- Energy Balance: Energy In, Energy Out—Yet Not As Simple As It Seems
- Measures of Body Size, Body Composition, and Metabolic Health
- Risks of Too Little and Too Much Body Fat
- Eating Disorders
- Complex Causes of Excess Weight
- Solutions for Improving Health
- Unit 8 – Vitamins and Minerals Part 1
- Introduction to Vitamins and Minerals
- Vitamins Important for Vision
- Vitamins and Minerals as Antioxidants
- Dietary Supplements
- Sources of Vitamins and Minerals
- Classification of Vitamins and Minerals
- Vitamins and Minerals Involved In Fluid And Electrolyte Balance
- Unit 9 – Vitamins and Minerals Part 2
- Introduction to Vitamins and Minerals Part 2
- Vitamins and Minerals Involved in Energy Metabolism
- Introduction to Bone Health
- Other Minerals Important to Bone Health
- Vitamin D: Important to Bone Health and Beyond
- Vitamins and Minerals Involved in Blood Health
- Calcium: Critical for Bones and Throughout the Body
- Unit 10 — Nutrition and Physical Activity
- Introduction to Nutrition and Physical Activity
- Essential Elements and Benefits of Physical Fitness
- Fuel Sources for Exercise
- Nutrient Needs of Athletes
- Unit 11 — Nutrition Throughout the Lifespan
- Introduction to Nutrition Throughout the Lifecycle
- Nutrition in Pregnancy and Lactation
- Nutrition in Early Infancy
- Nutrition in Later Infancy and Toddlerhood
- Raising Healthy Eaters
- Nutrition in Adolescence
- Nutrition in Older Adults
- Glossary
Annotate
Kinesiology, Nutrition, and Fitness