Nutrition Science and Everyday Application - beta v 0.1

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FUEL SOURCES FOR EXERCISE 557 enjoyable, sustainable, and safe for you; if you’re just starting out, it’s wise to begin with lowto moderate-intensity activities and work your way up from there. Figure 10.5. The fat-burning zone. While a greater percentage of calories burned in lower intensity exercise come from fat, the overall total calorie burn is greater in higher intensity exercise. Self-Check: An interactive H5P element has been excluded from this version of the text. You can view it online here: https://openoregon.pressbooks.pub/nutritionscience/?p=1558#h5p-54
558 ALICE CALLAHAN, PHD, HEATHER LEONARD, MED, RDN, AND TAMBERLY POWELL, MS, RDN Attributions: • University of Hawai‘i at Mānoa Food Science and Human Nutrition Program. (2018). Performance Nutrition. Human Nutrition. http://pressbooks.oer.hawaii.edu/ humannutrition/chapter/introduction-11/ Image Credits: • Figure 10.1. “Anaerobic vs Aerobic Metabolism” by Allison Calabrese is licensed under CC BY 4.0 • Figure 10.2. “Energy systems used to fuel exercise change with duration of exercise” by Alice Callahan is licensed under CC BY 4.0, with images: Instant energy sprint photo and short-term energy women on track photos by Nicolas Hoizey; long-term energy race finish photo by Peter Boccia, all on Unsplash (license information) • Figure 10.3. “Fuel Sources for Anaerobic and Aerobic Metabolism” by Allison Calabrese is licensed under CC BY 4.0 • Table 10.2. “Summary of Fuels” by Tamberly Powell is licensed under CC BY-NC-SA 2.0 • Figure 10.4. “The Effect of Exercise Intensity on Fuel Sources” by Allison Calabrese is licensed under CC BY 4.0 • Figure 10.5. “The Fat-burning Zone” by Allison Calabrese is licensed under CC BY 4.0
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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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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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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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