Human Nutrition: Science for Healthy Living

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 1 Introduction to NutritionChapter 2 Evaluating Nutrition Information
Chapter 3 Basis of a Healthy Diet
Chapter 4 Human Digestion, Absorption, and Transport
Chapter 5 Carbohydrates: Sugars, Starches, and Fiber
Chapter 6 Lipids: Triglycerides, Phospholipids, and Sterols
Chapter 7 Proteins: Amino Acids
Chapter 8 Metabolism
Chapter 9 Vitamin Overview and Fat-Soluble Vitamins
Chapter 10 Water-Soluble Vitamins
Chapter 11 Water and the Major Minerals
Chapter 12 Trace Minerals
Chapter 13 Obesity, Energy Balance, and Weight Management
Chapter 14 Eating Disorders and Disordered Eating
Chapter 15 Nutrition for Fitness and Sport
Chapter 16 Pregnancy and Lactation
Chapter 17 Infants, Children, and Adolescents
Chapter 18 Nutrition for Older Adults
Chapter 19 Food and Water Safety
Chapter 20 Global Nutrition