Nutrition Textbooks

Abordaje Integral de la Obesidad

Contributors: Tayupanda-Cuvi, Viteri-Robayo, Girón-Saltos, and Marizande-Lozada

Publisher: Editorial Grupo AEA

License: CC BY-NC-SA

El libro aborda la obesidad desde diversas perspectivas, comenzando con un análisis global en el Capítulo I sobre factores socioeconómicos y culturales, y la influencia de la globalización en los hábitos alimentarios. Se examina la situación específica en Ecuador en el Capítulo II, donde se destaca la alta prevalencia de obesidad en adultos y su relación con el consumo de alimentos procesados. Los siguientes capítulos se centran en aspectos médicos, bioquímicos y nutricionales de la obesidad, así como en intervenciones dietéticas y de actividad física. Se subraya la importancia de la intervención psicológica y se analiza la influencia de las redes sociales y el marketing en los hábitos alimentarios. Se discuten también las complicaciones musculoesqueléticas y se detalla el papel crucial de los desequilibrios hormonales en la obesidad y sus implicaciones metabólicas. El libro proporciona una visión integral de la obesidad y sugiere enfoques multidisciplinarios para su prevención y control.

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The Basics of Health, Wellness, and Fitness

Contributor: Alsup

Publisher: ROTEL

License: CC BY-NC-SA

This book is written for anyone who could benefit from learning more about health, wellness, and fitness. Throughout the text, readers will learn about health and wellness, setting goals, physical activity and exercise, cardiovascular fitness, muscular strength and endurance, body composition, flexibility, nutrition, stress management, as well as self-care and sleep. In addition to providing important information about the above topics, the text also includes self assessment assignments and self-reflection opportunities. It is the aim of the author that readers increase their understanding regarding the idea that we are all dealt different hands in life, and we all have our history and our own experiences, but one thing we all have in common is that we can start now from wherever we are and make small changes to improve our health, wellness, and fitness.

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Culinary Medicine - 2025 Edition

Contributors: Casey, Going, McCullough, and Hingle

Publisher: University of Arizona

License: CC BY-NC

This peer-reviewed Culinary Medicine textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs. While the primary audience is students taking a 400/500-level nutrition class, this book can be used and adapted by anyone. It includes recipes and case studies, as well as information on kitchen skills, food safety, menu planning, shopping and budgeting, popular diets, dietary supplements, food demonstrations, seed-to-table programs, community partnerships, and culturally centered approaches. There are also chapters on macronutrients, micronutrients, and bioactive compounds.

(1 review)

Food Preparation Lab Manual for FSHN 1150

Contributors: Beirman, Gilbert, and Food Science and Human Nutrition

Publisher: Iowa State University Digital Press

License: CC BY-NC-SA

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data. This book is aligned with the introductory Food Preparation Laboratory course at Iowa State University.

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Abordaje Integral de la Obesidad

The Basics of Health, Wellness, and Fitness

Culinary Medicine - 2025 Edition

Food Preparation Lab Manual for FSHN 1150