Human Nutrition: 2020 Edition

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

Book Title: Human Nutrition: 2020 Edition

Authors: University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

Cover image for Human Nutrition: 2020 Edition

Book Description: This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

Creative Commons Attribution

Read Book

Preface
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
About the Contributors
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
Acknowledgements
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
I. Chapter 1. Basic Concepts in Nutrition
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Food Quality
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Units of Measure
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Lifestyles and Nutrition
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Achieving a Healthy Diet
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Research and the Scientific Method
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Types of Scientific Studies
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
II. Chapter 2. The Human Body
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Basic Biology, Anatomy, and Physiology
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Digestive System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. The Cardiovascular System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Central Nervous System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. The Respiratory System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. The Endocrine System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. The Urinary System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
9. The Muscular System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
10. The Skeletal System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
11. The Immune System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
12. Indicators of Health: Body Mass Index, Body Fat Content, and Fat Distribution
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
III. Chapter 3. Water and Electrolytes
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Overview of Fluid and Electrolyte Balance
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Water’s Importance to Vitality
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Regulation of Water Balance
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Electrolytes Important for Fluid Balance
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Sodium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Chloride
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. Potassium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
9. Consequences of Deficiency or Excess
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
10. Water Concerns
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
11. Popular Beverage Choices
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
IV. Chapter 4. Carbohydrates
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Digestion and Absorption of Carbohydrates
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Functions of Carbohydrates in the Body
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Health Consequences and Benefits of High-Carbohydrate Diets
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Carbohydrates and Personal Diet Choices
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
V. Chapter 5. Lipids
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. The Functions of Lipids in the Body
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Role of Lipids in Food
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. How Lipids Work
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Nonessential and Essential Fatty Acids
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Digestion and Absorption of Lipids
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Tools for Change
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. Lipids and the Food Industry
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
9. Lipids and Disease
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
10. A Personal Choice about Lipids
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
VI. Chapter 6. Protein
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Defining Protein
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Role of Proteins in Foods: Cooking and Denaturation
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Protein Digestion and Absorption
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Protein’s Functions in the Body
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Diseases Involving Proteins
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Proteins in a Nutshell
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. Proteins, Diet, and Personal Choices
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
VII. Chapter 7. Alcohol
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Alcohol Metabolism
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Health Consequences of Alcohol Abuse
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Health Benefits of Moderate Alcohol Intake
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
VIII. Chapter 8. Energy
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. The Atom
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Weight Management
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Factors Affecting Energy Intake
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Factors Affecting Energy Expenditure
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
IX. Chapter 9. Vitamins
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Fat-Soluble Vitamins
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Water-Soluble Vitamins
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Antioxidants
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. The Body’s Offense
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Phytochemicals
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
X. Chapter 10. Major Minerals
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Calcium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Phosphorus
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Sulfur
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Magnesium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Summary of Major Minerals
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XI. Chapter 11. Trace Minerals
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Iron
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Copper
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Zinc
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Selenium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Iodine
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Chromium
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. Manganese
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
9. Molybdenum
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
10. Fluoride
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
11. Summary of Trace Minerals
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XII. Chapter 12. Nutrition Applications
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Understanding Dietary Reference Intakes
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Discovering Nutrition Facts
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Building Healthy Eating Patterns
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. MyPlate Planner
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Pacific Based Dietary Guidelines
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Understanding the Bigger Picture of Dietary Guidelines
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XIII. Chapter 13. Lifespan Nutrition From Pregnancy to the Toddler Years
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Pregnancy
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Infancy
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Toddler Years
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XIV. Chapter 14. Lifespan Nutrition During Childhood and Adolescence
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Childhood
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Adolescence
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Late Adolescence
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XV. Chapter 15. Lifespan Nutrition in Adulthood
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Young Adulthood
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. Middle Age
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Older Adulthood: The Golden Years
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XVI. Chapter 16. Performance Nutrition
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. The Essential Elements of Physical Fitness
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Benefits of Physical Activity
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Fuel Sources
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Sports Nutrition
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Water and Electrolyte Needs
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Food Supplements and Food Replacements
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XVII. Chapter 17. Food Safety
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. The Major Types of Foodborne Illness
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. The Causes of Food Contamination
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Protecting the Public Health
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. The Food System
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Food Preservation
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Food Processing
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. The Effect of New Technologies
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
9. Efforts on the Consumer Level: What You Can Do
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XVIII. Chapter 18. Nutritional Issues
1. Introduction
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Comparing Diets
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
3. 1. Calories In Versus Calories Out
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
4. Nutrition, Health and Disease
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
5. Threats to Health
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
6. Undernutrition, Overnutrition, and Malnutrition
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
7. Food Insecurity
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
8. Careers in Nutrition
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
XIX. Appendices
1. Appendix A
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
2. Appendix B
  University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program

Book Information

Book Source

This book is a cloned version of Human Nutrition: 2020 Edition by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program, published using Pressbooks under a CC BY (Attribution) license. It may differ from the original.

Authors

University of Hawai‘i at Mānoa Food Science and Human Nutrition Program

License

Icon for the Creative Commons Attribution 4.0 International License

Human Nutrition: 2020 Edition Copyright © 2020 by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Subject

Dietetics and nutrition

Metadata

Title: Human Nutrition: 2020 Edition
Authors: University of Hawai‘i at Mānoa Food Science and Human Nutrition Program
Contributors: Alan Titchenal; Skylar Hara; Noemi Arceo Caacbay; William Meinke-Lau; Ya-Yun Yang; Marie Kainoa Fialkowski Revilla; Jennifer Draper; Gemady Langfelder; Cheryl Gibby; Chynna Nicole Chun; and Allison Calabrese
License: Human Nutrition: 2020 Edition Copyright © 2020 by University of Hawai‘i at Mānoa Food Science and Human Nutrition Program is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Primary Subject: Dietetics and nutrition
Publication Date: August 26, 2020