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Hole's Human Anatomy & Physiology, 9/e
David Shier, Washtenaw Community College
Ricki Lewis, The University at Albany
Jackie Butler, Grayson County Community College

Nutrition and Metabolism

Chapter Overview

This chapter presents some basic concepts of nutrition. It defines nutrition and primary and secondary malnutrition (objectives 1 and 17). It describes the utilization, function, and sources of proteins, carbohydrates, lipids, vitamins, and minerals (objectives 2-5 and 11-15). It explains nitrogen balance, energy, energy value of foods, basal metabolic rate, adequate diet, and desirable weight (objectives 6-10, 16, and 17).

Knowledge of what foods to select and in what quantities provides a firm foundation for the study of nutrition.