Human Nutrition: Science for Healthy Living ISE

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

Chapter 1Introduction to Nutrition Chapter 2Evaluating Nutrition Information Chapter 3Basis of a Healthy Diet Chapter 4Human Digestion, Absorption, and Transport Chapter 5Carbohydrates: Sugars, Starches, and Fiber Chapter 6Lipids: Triglycerides, Phospholipids, and Sterols Chapter 7Proteins: Amino AcidsChapter 8Metabolism: Energy from FoodChapter 9Introduction to Vitamins: Fat- Soluble VitaminsChapter 10Water-Soluble VitaminsChapter 11Water and the Major MineralsChapter 12Trace MineralsChapter 13Energy Balance, Obesity, and Weight ManagementChapter 14Eating Disorders and Disordered EatingChapter 15Nutrition for Fitness and SportChapter 16Nutrition for Pregnancy and LactationChapter 17Nutrition for Infants, Children, and AdolescentsChapter 18Nutrition for Older AdultsChapter 19Food and Water SafetyChapter 20Global Nutrition