Nutrition Science and Everyday Application - beta v 0.1

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ENERGY BALANCE: ENERGY IN, ENERGY OUT—YET NOT AS SIMPLE AS IT SEEMS 381 Images: expenditure. J Exerc Nutrition Biochem, 22(2), 23–30. doi: 10.20463/jenb.2018.0013 • 2 Austin J., & Marks, D. (2008). Hormonal Regulators of Appetite. Int J Pediatr Endocrinol. 2009. doi: 10.1155/2009/141753 • 3 Dardeno, T. A. et al. (2010). Leptin in Human Physiology and Therapeutics. Front Neuroendocrinol, 31 (3), 377–93. http://www.ncbi.nlm.nih.gov/pmc/articles/ PMC2916735/?tool=pubmed • 4 Hall, K. D., & Guo, J. (2017). Obesity Energetics: Body Weight Regulation and the Effects of Diet Composition. Gastroenterology, 152(7), 1718-1727.e3. https://doi.org/ 10.1053/j.gastro.2017.01.052 • 5 Hall, K. D., Heymsfield, S. B., Kemnitz, J. W., Klein, S., Schoeller, D. A., & Speakman, J. R. (2012). Energy balance and its components: Implications for body weight regulation123. The American Journal of Clinical Nutrition, 95(4), 989–994. https://doi.org/10.3945/ajcn.112.036350 • 6 Bouchard, C., Tremblan, A.,…Fournier, G. (1990). The response to long-term overfeeding in identical twins. N. Engl. J. Med. 322, 1477-1482. • “Energy balance” by Tamberly Powell is licensed under CC BY-NC-SA 2.0 with images used from “Yoga” by Matt Mad is licensed under CC BY-NC-ND 2.0, “Salmon (sustainable fishing), whole grain wild rice, sesame-spinach, avocado, edamame, home-made teriyaki sauce” by Marco Verch is licensed under CC BY 2.0, “Bitten Apple” by DLG Images is licensed under CC BY 2.0, “Exercise” by Andy Cross is licensed under CC BY-NC 2.0, “The Habit: Bacon Cheeseburger” by Person-with-No Name is licensed under CC BY 2.0, and “Watching Gabiera” by Carlos Ebert is licensed under CC BY 2.0 • Figure 7.3. “Components of total energy expenditure” from “Balancing Energy Input with Energy Output”, section 11.2 from the book An Introduction to Nutrition (v. 1.0), CC BY-NC-SA 3.0 • Figure 7.4. “Components of energy expenditure and the percentage they contribute” by Tamberly Powell is licensed under CC BY-NC-SA 2.0 • Figure 7.5. “Energy Expenditure of Organs” by Tamberly Powell is licensed under CC BY-NC-SA 2.0 • Table 7.1. Factors that Impact BMR by Tamberly Powell is licensed under CC BY-NC- SA 2.0 • “Raking Alternative” by Jack Zalium is licensed under CC BY-ND 2.0 • Figure 7.6.“The Hypothalamus-Pituitary Complex” by OpenStax College is licensed under CC BY-SA 3.0 • Figure 7.7. “Leptin” by Vossman is licensed under CC BY-SA 3.0; “Fatmouse” by Human Genome wall for SC99 is in the Public Domain
Indicators of Health: BMI, Body Composition, and Metabolic Health DETERMINING YOUR HEALTHY SIZE There are many metrics used to assess body composition (and we’ll discuss some of these later), but none give a complete picture of an individual’s health. That requires a truly individual assessment, not just of numbers on the scale, but of a person’s overall health and well-being in the context of family history and lifestyle. Here’s how the authors of the text, “Sport Nutrition for Health and Performance” describe a healthy body weight: • A weight that is appropriate for your age and physical development • A weight you can achieve and sustain without severely curtailing your food intake and constantly dieting • A weight that is compatible with normal blood pressure, lipid levels, and glucose tolerance (in other words, you are metabolically fit) • A weight that is based on your genetic background and family history of body shape and weight (after all the apple doesn’t fall too far from the tree) • A weight that promotes good eating habits and allows you to participate in regular physical activity • A weight that is acceptable to you Overall, a healthy size should not be dictated by a formula, the latest fad, or societal 382
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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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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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Sugar: Food Sources, Health Implica
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UNIT 5- LIPIDS 246
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The Functions of Fats Fats serve us
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Lipid Types and Structures Lipids a
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Digestion and Absorption of Lipids
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UNIT 6- PROTEIN 304
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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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