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Preface
About the Contributors
Acknowledgements
Introduction
Food Quality
Units of Measure
Lifestyles and Nutrition
Achieving a Healthy Diet
Research and the Scientific Method
Types of Scientific Studies
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
Overview of Fluid and Electrolyte Balance
Water’s Importance to Vitality
Regulation of Water Balance
Electrolytes Important for Fluid Balance
Sodium
Chloride
Potassium
Consequences of Deficiency or Excess
Water Concerns
Popular Beverage Choices
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
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
Defining Protein
The Role of Proteins in Foods: Cooking and Denaturation
Protein Digestion and Absorption
Protein’s Functions in the Body
Diseases Involving Proteins
Proteins in a Nutshell
Proteins, Diet, and Personal Choices
Alcohol Metabolism
Health Consequences of Alcohol Abuse
Health Benefits of Moderate Alcohol Intake
The Atom
Weight Management
Factors Affecting Energy Intake
Factors Affecting Energy Expenditure
Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
Fat-Soluble Vitamins
Water-Soluble Vitamins
Antioxidants
The Body’s Offense
Phytochemicals
Calcium
Phosphorus
Sulfur
Magnesium
Summary of Major Minerals
Iron
Copper
Zinc
Selenium
Iodine
Chromium
Manganese
Molybdenum
Fluoride
Summary of Trace Minerals
Understanding Daily Reference Intakes
Discovering Nutrition Facts
Building Healthy Eating Patterns
MyPlate Planner
Pacific Based Dietary Guidelines
Understanding the Bigger Picture of Dietary Guidelines
Pregnancy
Infancy
Toddler Years
Childhood
Adolescence
Late Adolescence
Young Adulthood
Middle Age
Older Adulthood: The Golden Years
The Essential Elements of Physical Fitness
The Benefits of Physical Activity
Fuel Sources
Sports Nutrition
Water and Electrolyte Needs
Food Supplements and Food Replacements
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
Comparing Diets
Nutrition, Health and Disease
Threats to Health
Undernutrition, Overnutrition, and Malnutrition
Food Insecurity
Careers in Nutrition
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
Attributions
Forms of preformed vitamin A.
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Human Nutrition Copyright © by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.