Unit I: Nutrients: Essential and Nonessential 1. Nutrients: History and Definitions 2. Nonessential Food Components with Health Benefits 3. Guidelines for Food and Nutrient Intake Unit II: Structure and Properties of the Macronutrients 4. Structure, Nomenclature, and Properties of Carbohydrates 5. Structure and Properties of Proteins and Amino Acids 6. Lipid Structure, Nomenclature, and Chemical Properties Unit III: Digestion and Absorption of the Macronutrients 7. Overview of Digestion and Absorption 8. Carbohydrate Digestion and Absorption 9. Digestion and Absorption of Protein 10. Digestion and Absorption of Lipids 11. Dietary Fiber Unit IV: Metabolism of the Macronutrients 12. Carbohydrate Metabolism: Synthesis and Oxidation 13. Protein Synthesis and Degradation 14. Amino Acid Metabolism 15. Protein and Amino Acid Requirements 16. Metabolism of Fatty Acids, Acylglycerols, and Sphingolipids 17. Cholesterol and Lipoproteins: Synthesis, Transport, and Metabolism 18. Lipid Metabolism: Polyunsaturated Fatty Acids 19. Regulation of Fuel Utilization in Response to Food Intake 20. Regulation of Fuel Utilization in Response to Physical Activity Unit V: Energy 21. Cellular and Whole-Animal Energetics 22. Control of Energy Balance 23. Disturbances of Energy Balance Unit VI: The Vitamins 24. Niacin, Riboflavin and Thiamin 25. Folate, Choline, Folic Acid, Vitamin B12, and Vitamin B6 26. Biotin and Pantothenic Acid 27. Vitamin C 28. Vitamin K 29. Vitamin E 30. Vitamin A 31. Vitamin D Unit VII: The Minerals and Water 32. Calcium and Phosphorus 33. Magnesium 34. Sodium, Chloride, and Potassium 35. Body Fluids and Water Balance 36. Iron 37. Zinc, Copper, and Manganese 38. Iodine 39. Selenium 40. Fluoride 41. Molybdenum and Beneficial Bioactive Trace Elements
