1st Edition
HES 2823: Introductory Nutrition
School: The University of Oklahoma (OU )
-
Pages: 31Covers information from the lectures beginning with the start of the semester in preparation for the final exam. -
Pages: 3Completes discussion on herbs. Discusses food safety in terms of food poisoning, additives, and alcohol. Explains hypertension and ways to manage it. -
Pages: 2Discusses history of FDA and historic figures within the organization. Details seven safe and efficient herbs and their uses. -
-
-
Pages: 8Covers information on vitamins and minerals to be included on the upcoming exam. -
-
-
Pages: 4Describes characteristics of the remaining B vitamins, niacin, B12, folate, and B6. -
Pages: 4Completes information on vitamin C. Introduces B vitamins, thiamin, riboflavin, and niacin. -
Pages: 4Completes discussion of vitamin E. Explains characteristics of vitamin K. Introduces material on vitamin C. -
Pages: 4Continues information of vitamin A. Discusses vitamin D full and introduces vitamin E. -
Pages: 2Discusses Vitamin A deficiency, its food sources, and its toxicity. -
Pages: 3Introduces basic information about vitamins and the history of their discovery. Gives characteristics of vitamins. Initiates discussion of individual vitamins, beginning with fat soluble vitamin A. -
Pages: 11Covers information from lectures 9 through 15 that will be on the upcoming exam. -
Pages: 3Discloses how one can maintain a healthy dietary lifestyle through various components of weight management. -
Pages: 3Completes discussion on energy balance regarding thermic effect and non-exercise. Begins information on basics of obesity, such as its incidence and trends, definition, means of measurement, and the purpose of BMI. -
Pages: 3Introduces energy balance and how a positive or negative energy balance can affect the body. More deeply explains means of calorie, or energy, expenditure. -
Pages: 3Continues the discussion of protein quality and covers various situations of protein recommendations. Briefly conveys uses and risks of creatine consumption as well as college supplement regulation. Completes protein information on protein-calorie malnutrition. -
Pages: 3Further discusses nitrogen balance and situations of both negative and positive nitrogen balances. Classifies protein quality and lectures on how to manage complementary proteins due to limiting amino acids. -
Pages: 2Continued discussion on the amino acid pool and further information on protein synthesis. Explains process of deamination and the beginnings of nitrogen balance within the body. -
Pages: 2Introduces the basic structures and functions of proteins. Addresses the amino acid pool and its purpose. -
-
Pages: 4Reviews and further explains concepts of atherosclerosis by charting risks associated with certain lipid intake. Introduces trans fat and its risks. Discusses aspects of food labels and how to decode them. Includes information on omega-3 fatty acids. -
Pages: 3Describes atherosclerosis and its characteristics. Details recommended amounts of lipids in diets, including saturated, monounsaturated, and polyunsaturated fats, as well as cholesterol.