Biochemical, Physiological and Molecular Aspects of Human Nutrition

Unit I: Nutrients: Essential and Nonessential 1.The Nutrients: Essential Food Components 2.Nonessential Food Components with Health Benefits 3.Guidelines for Food and Nutrient Intake Unit II: Structure and Properties of the Macronutrients 4.Structure and Properties of Carbohydrates 5.Structure and Properties of Proteins 6.Structure and Properties of Lipids Unit III: Digestion and Absorption of the Macronutrients 7.Overview of Digestion and Absorption 8.Digestion and Absorption of Carbohydrate 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.Essential Fatty Acids 19.Regulation of Fuel Utilization in Response to Food Intake 20.Regulation of Fuel Utilization in Response to Exercise 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.Folic Acid, Vitamin B12, and Vitamin B6 26.Pantothenic Acid and Biotin 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.The Ultratrace Elements