Version History
Clinical Nutrition is a remixed adapted open textbook created with content from the following open textbooks:
- Consumer Nutrition by Megan Grimsley and Susan Kazen published in 2021 under a CC BY-NC-SA license.
- Nutrition: Science and Everyday Application by Alice Callahan, Heather Leonard, and Tamberly Powell; Lane Community College, published in 2021 under a CC BY-NC license.
- Human Nutrition in a Canadian Context by Karine Hamm published by BCcampus in 2021 under a CC BY License.
- Nutrition Through the Lifecycle by Sabine Zempleni
- Food Studies: Matter, Meaning, Movement by David Szanto, Amanda Di Battista, and Irena Knezevic published by ecampus Ontario in 2022 under a CC BY-NC-SA license.
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 |
