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Introduction University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program ʻO ke kahua ma mua, ma hope ke kūkulu The foundation comes first, then the building Learning Objectives By the end of this chapter, you will be able to: - Describe basic concepts in nutrition - Describe factors that affect your nutritional needs - Describe the importance of research and scientific methods to understanding nutrition What are Nutrients? The foods we eat contain nutrient

Chapters

• Introduction
• Food Quality
• Units of Measure
• Achieving a Healthy Diet
• Basic Biology, Anatomy, and Physiology
• The Digestive System
• The Cardiovascular System
• Introduction
• Overview of Fluid and Electrolyte Balance
• Water’s Importance to Vitality
• Regulation of Water Balance
• Electrolytes Important for Fluid Balance
• Sodium
• Chloride
• Potassium
• Consequences of Deficiency or Excess
• Water Concerns
• Popular Beverage Choices
• Introduction
• Health Consequences and Benefits of High-Carbohydrate Diets
• Digestion and Absorption of Lipids
• Lipids and the Food Industry
• Defining Protein
• The Role of Proteins in Foods: Cooking and Denaturation
• Protein Digestion and Absorption
• Protein’s Functions in the Body
• Proteins in a Nutshell
• Proteins, Diet, and Personal Choices
• Introduction
• Health Consequences of Alcohol Abuse
• Introduction
• The Atom
• Weight Management
• Dietary, Behavioral, and Physical Activity Recommendations for Weight Management
• Water-Soluble Vitamins
• Antioxidants
• The Body’s Offense
• Introduction
• Sulfur
• Summary of Major Minerals
• Introduction
• Selenium
• Molybdenum
• Introduction
• Understanding Dietary Reference Intakes
• Building Healthy Eating Patterns
• Understanding the Bigger Picture of Dietary Guidelines
• Pregnancy
• Infancy
• Introduction
• Adolescence
• Late Adolescence
• Middle Age
• Introduction
• The Essential Elements of Physical Fitness
• Fuel Sources
• Sports Nutrition
• Water and Electrolyte Needs
• Food Supplements and Food Replacements
• The Causes of Food Contamination
• The Food System
• Food Preservation
• Food Processing
• The Effect of New Technologies
• Comparing Diets
• 1 Calories In Versus Calories Out
• Nutrition, Health and Disease
• Undernutrition, Overnutrition, and Malnutrition
• Appendix B

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