Includes sections on the Endocrine System, the Cardiovascular System, the Lymphatic and Immune System, the Respiratory System, the Digestive System, Nutrition, the Urinary System, the Reproductive System, and Development and Inheritance.
The Center for Food Safety and Applied Nutrition (CFSAN) prepared this online handbook on foodborne pathogenic microorganisms (bacteria, viruses and parasites) and natural toxins. Chapters are arranged under the following headings: Pathogenic Bacteria, Enterovirulent Escherichia Coli Group, Parasitic Protozoa and Worms, Viruses, Natural Toxins, Other Pathogenic Agents, and Appendices. The intent of each chapter is to provide basic facts regarding these organisms and toxins including their characteristics, habitat or source, associated foods, infective dose, characteristic disease symptoms, complications, recent and/or major outbreaks, and any susceptible populations. The chapters also contain minimal information on the analytical methods used to detect, isolate, and/or identify the pathogens or natural toxins.
Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer everyday applications. The book also includes various types of practice and homework questions that help students understand—and apply—key concepts. The 2nd edition has been revised to incorporate clearer, more current, and more dynamic explanations, while maintaining the same organization as the first edition. Art and illustrations have been substantially improved, and the textbook features additional assessments and related resources.
By the end of this section, you will be able to do the following:
Describe the process of digestion
Detail the steps involved in digestion and absorption
Define elimination
Explain the role of both the small and large intestines in absorption
By the end of this section, you will be able to do the following:
Discuss the role of neural regulation in digestive processes
Explain how hormones regulate digestion
By the end of this section, you will be able to do the following:
Explain the processes of digestion and absorption
Compare and contrast different types of digestive systems
Explain the specialized functions of the organs involved in processing food in the body
Describe the ways in which organs work together to digest food and absorb nutrients
By the end of this section, you will be able to do the following:
Explain why an animal’s diet should be balanced and meet the needs of the body
Define the primary components of food
Describe the essential nutrients required for cellular function that cannot be synthesized by the animal body
Explain how energy is produced through diet and digestion
Describe how excess carbohydrates and energy are stored in the body
This seminar will focus on three sports: swimming, cycling and running. There will be two components to the seminar: classroom sessions and a "laboratory" in the form of a structured training program. The classroom component will introduce the students to the chemistry of their own biological system. With swimming, running and cycling as sample sports, students are encouraged to apply their knowledge to complete a triathlon shortly after the term.
This open textbook for Concepts of Fitness and Wellness at Georgia Highlands College was created through a Round Seven ALG Textbook Transformation Grant.
" Topics include productivity effects of health, private and social returns to education, education quality, education policy and market equilibrium, gender discrimination, public finance, decision making within families, firms and contracts, technology, labor and migration, land, and the markets for credit and savings."
There are various hormones that influence the structure of the skin. These influences may be made apparent by the repeated long-term administration of various glucocorticoids or their analogues. Endogenous imbalances are generally seen in adult mature animals although congenital forms have been seen, especially with hypothyroidism. The hormones implicated as important for maintaining skin structure are thyroxine, cortisol and estradiol. Deficiencies or excessive production may result from abberations in the function of the hypothalamic-adrenal axis, the adrenal gland, thyroid gland or the gonads.
Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.
The Future of Food is an introductory-level science course that emphasizes the challenges facing food systems in the 21st century, and issues of sustainability for agriculture and other food production activities, as well as the challenges posed by food insecurity and modern diets to human health and well-being. Topics covered include introduction to the coupled-system perspective, historical development of food systems, socioeconomic aspects of the food system, interaction of the food system with the Earth's environment including soil, water, biota and climate, and the future of the food system considering potential changes such as in climate, urbanization, and demography.
Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.
Table of Contents
Chapter 1: Introduction to Health
Chapter 2: Psychological Health
Chapter 3: Stress Management
Chapter 4: Relationships and Communication
Chapter 5: Gender and Sexuality
Chapter 6: Sexual Health
Chapter 7: Infectious diseases and Sexually Transmitted Infections (STI's)
Chapter 8: Substance Use and Abuse
Chapter 9: Basic Nutrition and Healthy Eating
Chapter 10: Weight Management
Chapter 11: Physical Fitness
Chapter 12: Cardiovascular Disease, Diabetes, and Cancer
Chapter 13: Environmental Health
Chapter 14: Health Care Choices
Readers will learn about the nature of health, health education, health promotion and related concepts. This will help to understand the social, psychological and physical components of health.
This course addresses essential learning outcomes in normal growth, development and nutrition across the lifespan, inclusive of aging. Its focus is on normal function rather than disease, and is intended to achieve the following primary objectives.
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.
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.
I. Chapter 1. Basic Concepts in Nutrition
II. Chapter 2. The Human Body
III. Chapter 3. Water and Electrolytes
IV. Chapter 4. Carbohydrates
V. Chapter 5. Lipids
VI. Chapter 6. Protein
VII. Chapter 7. Alcohol
VIII. Chapter 8. Energy
IX. Chapter 9. Vitamins
X. Chapter 10. Major Minerals
XI. Chapter 11. Trace Minerals
XII. Chapter 12. Nutrition Applications
XIII. Chapter 13. Lifespan Nutrition From Pregnancy to the Toddler Years
XIV. Chapter 14. Lifespan Nutrition During Childhood and Adolescence
XV. Chapter 15. Lifespan Nutrition in Adulthood
XVI. Chapter 16. Performance Nutrition
XVII. Chapter 17. Food Safety
XVIII. Chapter 18. Nutritional Issues
