Nutrition Textbooks

The Science of Nutrition

Copyright Year: 2026

Author: Lehman

Publisher: The Pennsylvania Alliance for Design of Open Textbooks (PA-ADOPT)

License: CC BY-NC-SA

The Science of Nutrition offers a clear and engaging introduction to the fundamental principles of nutrition. This textbook bridges evidence-based research with practical application, making it ideal for both nutrition or science majors and non-majors. Students will explore how nutrition is studied, how dietary recommendations are developed, and why these guidelines matter for health.

Food Preparation Lab Manual for FSHN 1150

Copyright Year: 2025

Author: Food Science and Human Nutrition

Editors: Beirman and Gilbert

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.

The Art and Science of Personal Wellness

Copyright Year: 2025

Author: Stephen

Publisher: Fanshawe College Pressboks

License: CC BY-NC-SA

This educational resource is the official course textbook for Personal Wellness – INDS 1081 at Fanshawe College. Designed for today’s learners, it explores the eight core dimensions of wellness—physical, emotional, social, financial, spiritual, occupational, intellectual, and environmental—through a practical, evidence-informed lens.

The Basics of Health, Wellness, and Fitness

Copyright Year: 2024

Author: 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.

Culinary Medicine - 2025 Edition

Copyright Year: 2024

Editors: 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.

Abordaje Integral de la Obesidad

Copyright Year: 2024

Authors: 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.

Basic Scientific Food Preparation Lab Manual

Copyright Year: 2023

Author: Department of 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.

Comparisons of the Codex Alimentarius Principles of Nutrition Labelling and Relevant Guidelines of Taiwan and the United States

Copyright Year: 2022

Author: Chiang

Translators: Yuan and Liang

Publisher: Software Liberty Association, Taiwan

License: CC BY-NC-SA

Codex Guidelines on Nutrition Labelling and The US 21 CFR PART 101.9 Nutrition Labeling are the primary references for Taiwan FDA to establish and amend the nutrition labeling regulations.

Sports Nutrition Laboratory Manual - 1st Ed.

Copyright Year: 2022

Authors: Miles, Wilson, and Chamberlin

Publisher: TRAILS

License: CC BY-NC-SA

This lab manual is designed for the upper division and graduate sports nutrition courses, covering, supporting, and reinforcing fundamental nutritional concepts. This manual provides hands-on experience that will help strengthen student’s knowledge and application of the material. Labs focus on learning areas of exercise intensity and substrate utilization, measuring glycemic responses to selected food items with or without exercise, designing sports drinks and testing rehydration responses, and metabolic health. Additionally, this manual provides a step-by-step guide to strengthen student’s ability to generate data and convey their results in a scientific manner.

Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan

Copyright Year: 2021

Authors: Chiang, Hsu, and Lin

Publisher: Software Liberty Association, Taiwan

License: CC BY-NC-SA

The Codex Alimentarius published a new version of ‘’General Principles of Food Hygiene’’ in November 2020. The series of the document has been critical for countries/organizations to develop and revise their food regulations/certifications. Thus, the new release will trigger revisions on food regulations/certifications.