Human Nutrition: 2020 Edition

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

Book Title: Human Nutrition: 2020 Edition

Authors: University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

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Book Description: This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

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

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University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

License

Icon for the Creative Commons Attribution 4.0 International License

Human Nutrition: 2020 Edition Copyright © 2020 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.

Subject

Dietetics and nutrition

Metadata

Title: Human Nutrition: 2020 Edition
Authors: University of Hawai‘i at Mānoa Food Science and Human Nutrition Program
Contributors: Alan Titchenal; Skylar Hara; Noemi Arceo Caacbay; William Meinke-Lau; Ya-Yun Yang; Marie Kainoa Fialkowski Revilla; Jennifer Draper; Gemady Langfelder; Cheryl Gibby; Chynna Nicole Chun; and Allison Calabrese
License: Human Nutrition: 2020 Edition Copyright © 2020 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.
Primary Subject: Dietetics and nutrition
Publication Date: August 26, 2020
Ebook ISBN: 978-1-948027-08-3