Nutrition Science and Everyday Application - beta v 0.1

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VITAMINS AND MINERALS INVOLVED IN FLUID AND ELECTROLYTE BALANCE 471 Images: 2021, from https://www.nhlbi.nih.gov/health-topics/dash-eating-plan • 2 Harvard Health Publishing. (August 2019). Salt Sensitivity: Sorting out the science. Retrieved from https://www.health.harvard.edu/heart-health/salt-sensitivitysorting-out-the-science • 3 The National Academies of Sciences, Engineering and Medicine. Dietary Reference Intakes for Sodium and Potassium. (2019). Chapter 14 – Sodium: Dietary Reference Intakes for Toxicity. Retrieved from https://www.nap.edu/read/25353/chapter/14 • 4 The National Academies of Sciences, Engineering and Medicine. Dietary Reference Intakes for Sodium and Potassium. (2019). Chapter 13 – Sodium: Dietary Reference Intakes for Adequacy. Retrieved from https://www.nap.edu/read/25353/chapter/13 • 5 National Institutes of Health of Dietary Supplements. Potassium – Health Professional Fact Sheet. Retrieved April 6, 2020 from https://ods.od.nih.gov/ factsheets/Potassium-HealthProfessional/ • 6 U.S. Department of Agriculture and U.S. Department of Health and Human Services. (2020). Dietary Guidelines for Americans, 2020-2025, 9th Edition. Retrieved from https://www.dietaryguidelines.gov/ • 7 The National Academies of Sciences, Engineering and Medicine. Dietary Reference Intakes for Sodium and Potassium. (2019). Chapter 10 – Potassium: Dietary Reference Intakes Based on Chronic Disease. Retrieved from https://www.nap.edu/ read/25353/chapter/10 • 8 The National Academies of Sciences, Engineering and Medicine. Dietary Reference Intakes for Sodium and Potassium. (2019). Chapter 9 – Potassium: Dietary Reference Intakes for Toxicity. Retrieved from https://www.nap.edu/read/25353/ chapter/9 • 9 The National Academies of Sciences, Engineering and Medicine. Dietary Reference Intakes for Water, Potassium, Sodium Chloride and Sulfate. (2005). Chapter 6 – Sodium and Chloride. Retrieved from https://www.nap.edu/read/10925/chapter/ 8#272 • Figure 8.6. “Fluid Compartments in the Human Body” by J. Gordon Betts, Kelly A. Young, James A. Wise, Eddie Johnson, Brandon Poe, Dean H. Kruse, Oksana Korol, Jody E. Johnson, Mark Womble, Peter DeSaix, Anatomy and Physiology, OpenStax, licensed under CC BY 4.0 • Figure 8.7. “Osmosis” by OpenStax is licensed under CC BY 4.0 • Figure 8.8. “Fluid Balance Effects on Cells” by Tamberly Powell is licensed under CC BY 4.0; edited from “Osmotic pressure on blood cells diagram” by LadyofHats is in the Public Domain. • Figure 8.9. “Sodium-Potassium Pump” by by J. Gordon Betts, Kelly A. Young, James A. Wise, Eddie Johnson, Brandon Poe, Dean H. Kruse, Oksana Korol, Jody E. Johnson, Mark Womble, Peter DeSaix, Anatomy and Physiology, OpenStax, licensed
472 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN under CC BY 4.0 • Figure 8.10. “Top Sources and Average Intakes of Sodium: U.S. Population Ages 1 and Older” from Dietary Guidelines for Americans, 2020-2025, Figure 1-12 is in the Public Domain • Figure 8.11. “Food sources of potassium” by Alice Callahan is licensed under CC BY 4.0, with images from top to bottom by Lars Blankers, Greg Rosenke, Eliv-Sonas Aceron, Elianna Friedman, and Caroline Attwood, all on Unsplash (license information)
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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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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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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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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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