Version History

Clinical Nutrition is a remixed adapted open textbook created with content from the following open textbooks:

NSCC Edition Changes

  • All in-text citations changed to footnotes to increase readability.
  • Chapter formatting changed to provide consistency, and meet accessibility standards.
  • Image attribution statements revised for clarity and to ensure CC license conditions are met. Problematic images removed.

 

NSCC Edition Remix Mapping
Introduction
Introduction to Nutrition Chapter 1 from Consumer Nutrition
Designing A Healthy Diet
Introduction to Designing a Healthy Diet Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.0
Nutrition and Health Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.1
An Introduction to Molecules Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.2
Classification of Nutrients Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.3
Defining Nutrient Requirements: Dietary Reference Intakes Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.4
Understanding Food Labels Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.5
Tools for Achieving a Healthy Diet Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.6
Introduction to Nutrition Science and Information Literacy Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.7
The Scientific Method Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.8
Types of Research Studies and How To Interpret Them Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.9
Healthy Skepticism in Nutrition Science Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.10
Finding Accurate Sources of Nutrition Information Designing a Healthy Diet (Unit 1) from Nutrition: Science and Everyday Application 1.11
Nutrition and the Human Body Chapter 4 from Consumer Nutrition
Water and Electrolytes
Introduction Chapter  4 Human Nutrition in a Canadian Context 4.0
Overview of Fluid and Electrolyte Balance Chapter  4 Human Nutrition in a Canadian Context 4.1
Water’s Importance to Vitality Chapter  4 Human Nutrition in a Canadian Context 4.2
Regulation of Water Balance Chapter  4 Human Nutrition in a Canadian Context 4.3
Electrolytes Important for Fluid Balance Chapter  4 Human Nutrition in a Canadian Context 4.4
Sodium Chapter  4 Human Nutrition in a Canadian Context 4.5
Chloride Chapter  4 Human Nutrition in a Canadian Context 4.6
Potassium Chapter  4 Human Nutrition in a Canadian Context 4.7
Consequences of Deficiency or Excess Chapter  4 Human Nutrition in a Canadian Context 4.8
Water Concerns Chapter  4 Human Nutrition in a Canadian Context 4.9
Popular Beverage Choices Chapter  4 Human Nutrition in a Canadian Context 4.10
Carbohydrates
Introduction Chapter  5 Human Nutrition in a Canadian Context  5.0
Digestion and Absorption of Carbohydrates Chapter  5 Human Nutrition in a Canadian Context  5.1
The Functions of Carbohydrates in the Body Chapter  5 Human Nutrition in a Canadian Context  5.2
Health Consequences and Benefits of High-Carbohydrate Diets Chapter  5 Human Nutrition in a Canadian Context  5.3
Carbohydrates and Personal Diet Choices Chapter  5 Human Nutrition in a Canadian Context  5.4
Lipids
Introduction Chapter  6 Human Nutrition in a Canadian Context  6.0
The Functions of Lipids in the Body Chapter  6 Human Nutrition in a Canadian Context  6.1
The Role of Lipids in Food Chapter  6 Human Nutrition in a Canadian Context  6.2
How Lipids Work Chapter  6 Human Nutrition in a Canadian Context  6.3
Nonessential and Essential Fatty Acids Chapter  6 Human Nutrition in a Canadian Context  6.4
Digestion and Absorption of Lipids Chapter  6 Human Nutrition in a Canadian Context  6.5
Tools for Change Chapter  6 Human Nutrition in a Canadian Context  6.6
Lipids and the Food Industry Chapter  6 Human Nutrition in a Canadian Context  6.7
Lipids and Disease Chapter  6 Human Nutrition in a Canadian Context  6.8
A Personal Choice about Lipids Chapter  6 Human Nutrition in a Canadian Context  6.9
Protein
Introduction Chapter  7 Human Nutrition in a Canadian Context  7.0
Defining Protein Chapter  7 Human Nutrition in a Canadian Context  7.1
The Role of Proteins in Foods: Cooking and Denaturation Chapter  7 Human Nutrition in a Canadian Context  7.2
Protein Digestion and Absorption Chapter  7 Human Nutrition in a Canadian Context  7.3
Protein’s Functions in the Body Chapter  7 Human Nutrition in a Canadian Context  7.4
Diseases Involving Proteins Chapter  7 Human Nutrition in a Canadian Context  7.5
Proteins in a Nutshell Chapter  7 Human Nutrition in a Canadian Context  7.6
Proteins, Diet, and Personal Choices Chapter  7 Human Nutrition in a Canadian Context  7.7
Vitamins
Introduction Chapter  10 Human Nutrition in a Canadian Context  10.0
Fat-Soluble Vitamins Chapter  10 Human Nutrition in a Canadian Context  10.1
Water-Soluble Vitamins Chapter  10 Human Nutrition in a Canadian Context  10.2
Antioxidants Chapter  10 Human Nutrition in a Canadian Context  10.3
The Body’s Offense Chapter  10 Human Nutrition in a Canadian Context  10.4
Phytochemicals Chapter  10 Human Nutrition in a Canadian Context  10.5
Major Minerals
Introduction Chapter  11 Human Nutrition in a Canadian Context  11.0
Calcium Chapter  11 Human Nutrition in a Canadian Context  11.1
Phosphorus Chapter  11 Human Nutrition in a Canadian Context  11.2
Sulfur Chapter  11 Human Nutrition in a Canadian Context  11.3
Magnesium Chapter  11 Human Nutrition in a Canadian Context  11.4
Summary of Major Minerals Chapter  11 Human Nutrition in a Canadian Context  11.5
Trace Minerals
Introduction Chapter  12 Human Nutrition in a Canadian Context  12.0
Iron Chapter  12 Human Nutrition in a Canadian Context  12.1
Copper Chapter  12 Human Nutrition in a Canadian Context  12.2
Zinc Chapter  12 Human Nutrition in a Canadian Context  12.3
Selenium Chapter  12 Human Nutrition in a Canadian Context  12.4
Iodine Chapter  12 Human Nutrition in a Canadian Context  12.5
Chromium Chapter  12 Human Nutrition in a Canadian Context  12.6
Manganese Chapter  12 Human Nutrition in a Canadian Context  12.7
Molybdenum Chapter  12 Human Nutrition in a Canadian Context  12.8
Fluoride Chapter  12 Human Nutrition in a Canadian Context  12.9
Summary of Trace Minerals Chapter  12 Human Nutrition in a Canadian Context  12.10
Life Cycle
Nutrition Through the Lifecycle Chapter 16 in Consumer Nutrition
Longevity
Obesity, Sarcopenia, and Frailty Prevent Longevity Chapter 31 in Nutrition Through the Lifecycle
The Risk For Malnutrition Increases With High Age Chapter 32 in Nutrition Through the Lifecycle
Food Insecurity
Perspective: Food Insecurity Perspective: Food Insecurity in Food Studies: Matter, Meaning, Movement
Glossary
Appendix A: Comparison of Dietary Reference Intake Values Appendix in Human Nutrition in a Canadian Context

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