Nutrition Science and Everyday Application - beta v 0.1

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INTRODUCTION TO LIPIDS 249 A YouTube element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/ nutritionscience/?p=247
250 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Figure 5.2 (left): A page from William Clark’s journal of 1805, describing his observations of the euchalon smelt, including its “delicate and luscious” taste. Figure 5.3 (right): Mural panel by Will S. Taylor, entitled “A Tsimshian Family Making Eulachon Butter,” circa 1825, with this description: “The glow of the ember fire is on the girls face as she waits for stones to heat. In the box at the right, fish are being boiled by means of the heated stones: the oil thus removed from the fish forms “butter.” The residue is being strained by the woman at the left.” These traditional uses of the eulachon continue on a smaller scale, but since the 1990s, the eulachon population has collapsed. Researchers say its biggest threat is climate change, and eulachon have been classified as a threatened species under the Endangered Species Act since 2010. In today’s world—when we can obtain a day’s worth of calories and more than enough fat with just a quick trip through a fast food drive-through—it’s easy to forget the biological and cultural importance of lipids. But the historical significance of the eulachon remind us of how vital these molecules are to our survival. Unit Learning Objectives After completing this unit, you should be able to: 1. Describe and appreciate the important functions of fats in our bodies and our diets.
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Nutrition: Science and Everyday App
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Nutrition: Science and Everyday App
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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UNIT 9 - VITAMINS AND MINERALS PART
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2 ALICE CALLAHAN, PHD, HEATHER LEON
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About the Authors ALICE CALLAHAN, P
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6 ALICE CALLAHAN, PHD, HEATHER LEON
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Updates Made to OER Date Unit Page
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Introduction to Designing a Healthy
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12 ALICE CALLAHAN, PHD, HEATHER LEO
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Classification of Nutrients Food is
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Introduction to Nutrition Science a
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The Scientific Method Similar to th
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Types of Research Studies and How T
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100 ALICE CALLAHAN, PHD, HEATHER LE
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Finding Accurate Sources of Nutriti
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Who Can You Trust for Nutrition Inf
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UNIT 3 - MOLECULES OF LIFE: PHOTOSY
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Photosynthesis and Metabolism As we
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The Digestive System We just learne
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Introduction to Carbohydrates If so
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Digestion and Absorption of Carbohy
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Glucose Regulation and Utilization
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UNIT 6- PROTEIN 304
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Protein Digestion and Absorption Wh
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Protein Food Choices and Sustainabi
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Introduction to Energy Balance On D
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Energy Balance: Energy In, Energy O
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Indicators of Health: BMI, Body Com
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Best Practices For Weight Managemen
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UNIT 8 - VITAMINS AND MINERALS PART
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Dietary Supplements By now you know
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Vitamins and Minerals Involved In F
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Vitamins Important for Vision Visio
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Introduction to Vitamins and Minera
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Introduction to Bone Health The hum
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Calcium: Critical for Bones and Thr
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Vitamin D: Important to Bone Health
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Vitamins and Minerals Involved in B
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Introduction to Nutrition and Physi
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UNIT 11 — NUTRITION THROUGHOUT TH
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Nutrition in Early Infancy Infancy
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Raising Healthy Eaters “Raising a
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