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BIO 130: Introduction to Nutrition

BIO 130: Introduction to Nutrition (Greenfield Community College). Instructor: Professor Lisa Sheldon. This course is the study of nutrition and its application to good health and a sense of well being. Topics include the applications of nutrition to physical fitness, preventive medicine, and health care: carbohydrates, lipids, proteins, amino acids, alcohol, vitamins, water and other minerals, energy balance, healthy body weight, eating disorders, physical activity, nutrition for pregnancy, child and teen nutrition, and child and teen obesity.

Lecture 04 - Lipids: Fats, Oils, Phospholipids, and Sterols


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Lecture 01 - Course Introduction
Lecture 02 - A Brief Overview of the Terms and Concepts of Nutrition
Lecture 03 - Carbohydrates: Sugar, Starch, Glycogen, and Fiber
Lecture 04 - Lipids: Fats, Oils, Phospholipids, and Sterols
Lecture 05 - Proteins and Amino Acids
Lecture 06 - Nutrition Tools: Standards and Guidelines
Lecture 07 - Alcohol and Nutrition
Lecture 08 - Fat-Soluble Vitamins
Lecture 09 - Water-Soluble Vitamins
Lecture 10 - Water
Lecture 11 - Major Minerals
Lecture 12 - Minor Minerals
Lecture 13 - Energy Balance and Healthy Body Weight
Lecture 14 - Healthy Body Weight and Weight Loss
Lecture 15 - Eating Disorders
Lecture 16 - Nutrients, Physical Activity and Body's Response
Lecture 17 - Nutrition for Pregnancy
Lecture 18 - Lactation and First Foods
Lecture 19 - Child and Teen Nutrition
Lecture 20 - Child and Teen Obesity
Lecture 21 - Hunger and the Global Environment