This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

An introduction to the study of human nutrition with emphasis on the scientific bases of facts and controversies surrounding issues of foods and diets will be taught. This book is organized using a functional approach, which means that the material is organized around physiological functions, such as fluid and electrolyte balance, antioxidant function, bone health, energy and metabolism, and blood health, instead of organizing it strictly by nutrient.

Chapter 1: Nutrition and You
Chapter 2: A Healthy Diet
Chapter 3: Digestion, Absorption and Transport of Nutrients
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Vitamins
Chapter 8: Water and Minerals
Chapter 9: Metabolism, Energy Balance and Body Weight
Chapter 10: Nutrition in Fitness
Chapter 11: Nutrition in the Lifecycle
Chapter 12: Current Topics in Nutrition

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

Table of Contents
Chapter 1: Nutrition and You
Chapter 2: Achieving a Healthy Diet
Chapter 3: Nutrition and the Human Body
Chapter 4: Carbohydrates
Chapter 5: Lipids
Chapter 6: Proteins
Chapter 7: Nutrients Important to Fluid and Electrolyte Balance
Chapter 8: Nutrients Important As Antioxidants
Chapter 9: Nutrients Important for Bone Health
Chapter 10: Nutrients Important for Metabolism and Blood Function
Chapter 11: Energy Balance and Body Weight
Chapter 12: Nutrition through the Life Cycle: From Pregnancy to the Toddler Years
Chapter 13: Nutrition through the Life Cycle: From Childhood to the Elderly Years
Chapter 14: Nutrition and Society: Food Politics and Perspectives
Chapter 15: Achieving Optimal Health: Wellness and Nutrition
Chapter 16: Appendix A

Textbook written by Community College and University faculty for non-majors in Nutrition using science and evidence based nutritional science information. This version was accessible in 2012. Material covers basic definitions, and nutrition related to healthy diet and the human body. Separate chapters on carbohydrates, lipids, proteins, nutrients for fluid and electrolyte balance, antioxidants, bone health, metabolism, body weight and the life cycle. Special features to aid in instruction for each chapter include: The “Learning Objectives”, “Big Idea” related to chapter themes, “Key Takeaways” and a “You decide” challenge to think about how topics relate to student’s life. “Discussion Starters”, “Videos” and “Exercises” are provided as well as links to choosemyplate.gov and other sources.

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.

Table of Contents
Chapter 1: Nutrition Basics
Chapter 2: Macronutrient Structures
Chapter 3: Macronutrient Digestion
Chapter 4: Macronutrient Uptake, Absorption, & Transport
Chapter 5: Common Digestive Problems
Chapter 6: Macronutrient Metabolism
Chapter 7: Integration of Macronutrient Metabolism
Chapter 8: Micronutrients Overview & Dietary Reference Intakes (DRIs)
Chapter 9: Antioxidant micronutrients
Chapter 10: Macronutrient Metabolism Micronutrients
Chapter 11: One-Carbon Metabolism Micronutrients
Chapter 12: Blood, Bones & Teeth Micronutrients
Chapter 13: Electrolyte Micronutrients

The Mathematics of Nutrition Science is a workbook designed to integrate and contextualize developmental mathematics into an introductory college level Nutrition class. Definitions and skills from Community College Level Elementary Algebra and Quantitative Literacy courses are explained through examples analyzing the nutritional content of different foods. The book contains exercises for students to practice these skills, and also to reflect on the concepts through short writing assignments aligned with developmental English. These materials could be used by Nutrition course instructor in many different ways, and are designed to be self-contained and require minimal mathematical instruction.

Welcome to the First Edition of an OER textbook for Penn State's NUTR 100 Nutritional Applications for a Healthy Lifestyle . This text was developed with the assistance of an Affordable Course Transformation grant from The Pennsylvania State University.

Table of Contents:

Chapter 1 - Nutrition and You
Chapter 2 - Tools for Healthy Eating
Chapter 3 - Healthy choices, Meal planning, and Portion sizes
Chapter 4 - Digestion, Absorption, and Transport: How the body uses food
Chapter 5 - Carbohydrates and Diabetes
Chapter 6 - Lipids (fats), Nutrition, and Cardiovascular disease
Chapter 7 - Protein, Vegetarian Diets, and Eat to Compete
Chapter 8 - Energy Balance and Body Composition
Chapter 9 - Obesity, Chronic disease, Weight and Stress management
Chapter 10 - Vitamins
Chapter 11 - Major, Trace Minerals and Water
Chapter 12 - From Pregnancy to the Toddler Years
Chapter 13 - Alcohol
Chapter 14 - Food Safety
Chapter 15 - Food Security and Sustainability

Nutrition plays an important role in your life in relation to good health and well-being. Maybe, you’ve really never given much thought about nutrition. However, by taking a proactive approach to your health, you can rebuild a better, stronger foundation and move towards good health. This book can help you understand which foods to include in your diet and how those nutrients provide support for growth and repair in your body. The science-based information in this book can help guide you on a new journey towards good health. Each chapter introduces you to easy to understand nutritional topics from why nutrients are essential, how your body uses them and which foods contain those vital nutrients. Additionally, we will look at common diseases associated with eating too much and too little.

Table of Contents:

1. Food For All
2. Nutrition and Your Health
3. Energy Needs, Obesity, and Disordered Eating
4. Diet Trends and Surgical Weight Loss
5. Understanding Food Labels and Health Claims
6. Essential Nutrients
7. The Process of Digestion and Absorption
8. Carbohdyrates
9. Lipids
10. Protein
11. Food Allergies
12. Vitamins
13. Antioxidants and Phytochemicals
14. Minerals
15. Water and Electrolytes
16. Nutrition in the Lifecycle - Conception to Pregnancy
17. Nutrition in the Lifecycle - Infancy
18. Nutrition through the Lifecycle - Toddler (Ages 1-3)
19. Nutrition Through the Lifecycle - Early Childhood (Ages 4-8)
20. Nutrition Through the Lifecycle - Puberty - Adolescence
21. Nutrition Through the Lifecycle - Young Adulthood - Middle Age
22. Nutrition Through the Lifecycle - Older Adults

NUTR& 101 is a nutrition course designed for science majors. It emphasizes the key nutritional concepts that students going into health care need to learn. It addresses the biochemical underlying causes of heart disease, stroke and diabetes due to lack of appropriate nutrition and exercise. It also details the digestive process, the digestion and absorption of macro and micronutrients including vitamins, minerals and phytonutrients. The course also examines the role of cultural factors, biochemical signals and psychological factors such as stress in eating habits. Various diets and overall metabolism are covered in relation to their effect on health. Nutrition for special populations is also discussed.

This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.

Table of Contents
Unit 1 - Designing A Healthy Diet
Unit 2 - Nutrition Science and Information Literacy
Unit 3 - Molecules of Life: Photosynthesis, Digestion, and Metabolism
Unit 4- Carbohydrates
Unit 5- Lipids
Unit 6- Protein
Unit 7- Energy Balance and Healthy Body Weight
Unit 8 - Vitamins and Minerals Part 1
Unit 9 - Vitamins and Minerals Part 2
Unit 10 - Nutrition and Physical Activity
Unit 11 - Nutrition Throughout the Lifespan

This book is designed as an OER text and learning resource for undergraduate students enrolled in FN 225 Nutrition at Lane Community College in Eugene, Oregon. The book covers basic nutrition and metabolism, information literacy, energy balance, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals.

What Is Nutrition Reality? Is it in the advertising claims that a food is natural or supplies instant energy? Is it in the myriad of dietary supplements? Is it in the diet plans for instant weight loss and glowing health? The only way to find out is to learn the basic principles of nutrition science, so you can be your own nutrition expert. Here is the true introduction to nutrition that you will read with pleasure and real understanding. It will free you from dependence on popular sources of information - often misinformation - so you can distinguish illusion from the realities of nutrition.

For the course NUFS 016: Science, Physiology, and Nutrition

A wonderful blend of physiology, nutrition, biochemistry, genetics, biology, evolution, chemistry--what we all need to know as informed citizens. A basic knowledge of the life sciences and how our bodies work--to promote our own good health, especially as we're bombarded with misleading advertisements, soundbites, and the like. DNA fingerprinting, calorie requirements, dietary advice, genetic engineering (including gene editing with CRISPR cas9)--all in an easy-to understand book.

This course provides an introduction to life sciences, from chemistry to cellular and physiologic functions, with nutrition as an underlying theme. Interactions with environment, including effect of culture, genetics, and nutrition on susceptibility to disease. Applications of biotechnology in the life sciences.

This 12 session course is designed for the beginning or novice weight lifter, or for those who have experience lifting but lack proper instruction. We will provide an understanding of the biomechanics involved, muscles used for a given exercise, and program development.