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:

Discuss the role of carbohydrates in cells and in the extracellular materials of animals and plants
Explain carbohydrate classifications
List common monosaccharides, disaccharides, and polysaccharides

By the end of this section, you will be able to do the following:

Describe the four major types of lipids
Explain the role of fats in storing energy
Differentiate between saturated and unsaturated fatty acids
Describe phospholipids and their role in cells
Define the basic structure of a steroid and some steroid functions
Explain how cholesterol helps maintain the plasma membrane's fluid nature

By the end of this section, you will be able to do the following:

Describe the functions proteins perform in the cell and in tissues
Discuss the relationship between amino acids and proteins
Explain the four levels of protein organization
Describe the ways in which protein shape and function are linked

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.

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

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

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.