Nutrition Science and Everyday Application - beta v 0.1

More documents

Recommendations

Info

INTRODUCTION TO DESIGNING A HEALTHY DIET 11
12 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN What makes a diet “healthy”? What does the word “healthy” even mean? Each of us might picture something different when we think of a healthy diet, and if you travel around the world, you’ll find even more variation in how people define this term. Indeed, humans are incredibly flexible when it comes to food. We are omnivores, and we can survive and thrive on a wide variety of different foods. The foods that nourish our bodies are often the same foods that nourish our souls, bringing us together with friends and family, celebrating traditions and conjuring memories of meals past. We’ll begin our study of nutrition by zooming in on nutrients—the molecules in food that nourish us—to begin to understand what each gives us. Then, we’ll zoom back out to consider some tools for choosing foods that will together provide us with all the nutrients we need. Because whatever the deep and complex meanings that food brings to our lives and our culture, we also want to choose foods that will enable us to be well, to fuel our activities, to prevent disease, and to live long, healthy lives. Unit Learning Objectives After completing this unit, you should be able to: 1. Be able to define nutrition, food, and nutrients, and describe how nutrition is related to health, including risk of chronic disease. 2. Describe the different factors that impact food choices. 3. Understand the basic structure of molecules and that all nutrients are also chemical molecules. 4. Be able to describe the 6 types of nutrients and the various ways they are classified. 5. Understand how the Dietary Reference Intakes (DRI) are determined, what each type of DRI value means, and how they are used. 6. Be able to use the information in a Nutrition Facts label to understand the nutritional qualities of a food. 7. Be familiar with several concepts that are helpful in planning a healthful diet, including adequacy, balance, moderation, variety, nutrient density, and empty calories. 8. Be familiar with and able to use tools for planning a healthful diet, including MyPlate, Harvard Healthy Eating Plate, and the Dietary Guidelines for Americans. Image Credits: Person cooking at a table photo by Markus Winkler on Unsplash (license information)
Page 2 and 3: Nutrition: Science and Everyday App
Page 4: Nutrition: Science and Everyday App
Page 7 and 8: UNIT 3 - MOLECULES OF LIFE: PHOTOSY
Page 9 and 10: UNIT 9 - VITAMINS AND MINERALS PART
Page 11 and 12: 2 ALICE CALLAHAN, PHD, HEATHER LEON
Page 13 and 14: About the Authors ALICE CALLAHAN, P
Page 15 and 16: 6 ALICE CALLAHAN, PHD, HEATHER LEON
Page 17 and 18: Updates Made to OER Date Unit Page
Page 19: Introduction to Designing a Healthy
Page 23 and 24: 14 ALICE CALLAHAN, PHD, HEATHER LEO
Page 37 and 38: Classification of Nutrients Food is
Page 71 and 72:
62 ALICE CALLAHAN, PHD, HEATHER LEO
Page 73 and 74:
Page 75 and 76:
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
Page 85 and 86:
Page 87 and 88:
Page 89 and 90:
Introduction to Nutrition Science a
Page 91 and 92:
The Scientific Method Similar to th
Page 93 and 94:
Page 95 and 96:
Page 97 and 98:
Types of Research Studies and How T
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
100 ALICE CALLAHAN, PHD, HEATHER LE
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Finding Accurate Sources of Nutriti
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Who Can You Trust for Nutrition Inf
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
UNIT 3 - MOLECULES OF LIFE: PHOTOSY
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Photosynthesis and Metabolism As we
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
The Digestive System We just learne
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 171 and 172:
Page 173 and 174:
Page 175 and 176:
Page 177 and 178:
Page 179 and 180:
Introduction to Carbohydrates If so
Page 181 and 182:
Page 183 and 184:
Page 185 and 186:
Page 187 and 188:
Page 189 and 190:
Page 191 and 192:
Page 193 and 194:
Page 195 and 196:
Page 197 and 198:
Digestion and Absorption of Carbohy
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Page 205 and 206:
Glucose Regulation and Utilization
Page 207 and 208:
Page 209 and 210:
Page 211 and 212:
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Page 219 and 220:
Page 221 and 222:
Page 223 and 224:
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
Page 235 and 236:
Sugar: Food Sources, Health Implica
Page 237 and 238:
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
Page 245 and 246:
Page 247 and 248:
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
UNIT 5- LIPIDS 246
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
The Functions of Fats Fats serve us
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Lipid Types and Structures Lipids a
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
Page 287 and 288:
Digestion and Absorption of Lipids
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
Page 307 and 308:
Page 309 and 310:
Page 311 and 312:
Page 313 and 314:
UNIT 6- PROTEIN 304
Page 315 and 316:
Page 317 and 318:
Page 319 and 320:
Page 321 and 322:
Page 323 and 324:
Page 325 and 326:
Page 327 and 328:
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 341 and 342:
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Protein Digestion and Absorption Wh
Page 349 and 350:
Page 351 and 352:
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Page 359 and 360:
Page 361 and 362:
Protein Food Choices and Sustainabi
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Introduction to Energy Balance On D
Page 379 and 380:
Page 381 and 382:
Energy Balance: Energy In, Energy O
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 391 and 392:
Indicators of Health: BMI, Body Com
Page 393 and 394:
Page 395 and 396:
Page 397 and 398:
Page 399 and 400:
Page 401 and 402:
Page 403 and 404:
Page 405 and 406:
Page 407 and 408:
Page 409 and 410:
Page 411 and 412:
Page 413 and 414:
Page 415 and 416:
Page 417 and 418:
Page 419 and 420:
Page 421 and 422:
Page 423 and 424:
Page 425 and 426:
Page 427 and 428:
Page 429 and 430:
Best Practices For Weight Managemen
Page 431 and 432:
Page 433 and 434:
Page 435 and 436:
Page 437 and 438:
Page 439 and 440:
Page 441 and 442:
Page 443 and 444:
Page 445 and 446:
UNIT 8 - VITAMINS AND MINERALS PART
Page 447 and 448:
Page 449 and 450:
Page 451 and 452:
Page 453 and 454:
Page 455 and 456:
Page 457 and 458:
Page 459 and 460:
Page 461 and 462:
Page 463 and 464:
Dietary Supplements By now you know
Page 465 and 466:
Page 467 and 468:
Page 469 and 470:
Page 471 and 472:
Vitamins and Minerals Involved In F
Page 473 and 474:
Page 475 and 476:
Page 477 and 478:
Page 479 and 480:
Page 481 and 482:
Page 483 and 484:
Page 485 and 486:
Page 487 and 488:
Page 489 and 490:
Page 491 and 492:
Page 493 and 494:
Page 495 and 496:
Vitamins Important for Vision Visio
Page 497 and 498:
Page 499 and 500:
Page 501 and 502:
Page 503 and 504:
Introduction to Vitamins and Minera
Page 505 and 506:
Introduction to Bone Health The hum
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
Page 513 and 514:
Calcium: Critical for Bones and Thr
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Page 525 and 526:
Vitamin D: Important to Bone Health
Page 527 and 528:
Page 529 and 530:
Page 531 and 532:
Page 533 and 534:
Page 535 and 536:
Page 537 and 538:
Page 539 and 540:
Page 541 and 542:
Page 543 and 544:
Vitamins and Minerals Involved in B
Page 545 and 546:
Page 547 and 548:
Page 549 and 550:
Page 551 and 552:
Introduction to Nutrition and Physi
Page 553 and 554:
Page 555 and 556:
Page 557 and 558:
Page 559 and 560:
Page 561 and 562:
Page 563 and 564:
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
Page 571 and 572:
Page 573 and 574:
Page 575 and 576:
Page 577 and 578:
UNIT 11 — NUTRITION THROUGHOUT TH
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
Page 591 and 592:
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Nutrition in Early Infancy Infancy
Page 599 and 600:
Page 601 and 602:
Page 603 and 604:
Page 605 and 606:
Page 607 and 608:
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
Page 615 and 616:
Raising Healthy Eaters “Raising a
Page 617 and 618:
Page 619 and 620:
Page 621 and 622:
Page 623 and 624:
Page 625 and 626:
Page 627 and 628:
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
show all

Nutrition Science and Everyday Application - beta v 0.1

Create successful ePaper yourself

Delete template?

Save as template?