Unit I: Nutrients: Essential and Nonessential
1. Nutrients: History and Definitions
2. Nonessential Food Components with Health Benefits
3. Guidelines for Food and Nutrient Intake
Unit II: Structure and Properties of the Macronutrients
4. Structure, Nomenclature, and Properties of Carbohydrates
5. Structure and Properties of Proteins and Amino Acids
6. Lipid Structure, Nomenclature, and Chemical Properties
Unit III: Digestion and Absorption of the Macronutrients
7. Overview of Digestion and Absorption
8. Carbohydrate Digestion and Absorption
9. Digestion and Absorption of Protein
10. Digestion and Absorption of Lipids
11. Dietary Fiber
Unit IV: Metabolism of the Macronutrients
12. Carbohydrate Metabolism: Synthesis and Oxidation
13. Protein Synthesis and Degradation
14. Amino Acid Metabolism
15. Protein and Amino Acid Requirements
16. Metabolism of Fatty Acids, Acylglycerols, and Sphingolipids
17. Cholesterol and Lipoproteins: Synthesis, Transport, and
Metabolism
18. Lipid Metabolism: Polyunsaturated Fatty Acids
19. Regulation of Fuel Utilization in Response to Food Intake
20. Regulation of Fuel Utilization in Response to Physical
Activity
Unit V: Energy
21. Cellular and Whole-Animal Energetics
22. Control of Energy Balance
23. Disturbances of Energy Balance
Unit VI: The Vitamins
24. Niacin, Riboflavin and Thiamin
25. Folate, Choline, Folic Acid, Vitamin B12, and Vitamin B6
26. Biotin and Pantothenic Acid
27. Vitamin C
28. Vitamin K
29. Vitamin E
30. Vitamin A
31. Vitamin D
Unit VII: The Minerals and Water
32. Calcium and Phosphorus
33. Magnesium
34. Sodium, Chloride, and Potassium
35. Body Fluids and Water Balance
36. Iron
37. Zinc, Copper, and Manganese
38. Iodine
39. Selenium
40. Fluoride
41. Molybdenum and Beneficial Bioactive Trace Elements
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