Źródła

Moduł 1 Składniki odżywcze/pokarmowe Źródła

Rozdział 1

[1] University of Hawaii, Human Nutrition, 1st ed. 2019. [Online]. Available: https://med.libretexts.org/Under_Construction/Purgatory/Book%3A_Human_Nutrition_(University_of_Hawaii)_1st_Ed
[2] World Health Organization, “Nutrients,” e-Library of Evidence for Nutrition Actions (eLENA), 2022. http://www.who.int/elena/nutrient/en/ (accessed Jan. 18, 2022).
[3] M. Kohlmeier, Nutrient Metabolism – 2nd Edition, 2nd ed. 2015. Accessed: Jan. 14, 2022. [Online]. Available: https://www.elsevier.com/books/nutrient-metabolism/kohlmeier/978-0-12-387784-0
[4] CDC, “Food Labels,” Centers for Disease Control and Prevention, Apr. 23, 2021. https://www.cdc.gov/diabetes/managing/eat-well/food-labels.html (accessed Jan. 14, 2022).
[5] A. Callahan, H. Leonard, and T. Powell, Nutrition Science and Everyday Application. 2020. Accessed: Jan. 18, 2022. [Online]. Available: https://med.libretexts.org/Bookshelves/Nutrition/Book%3A_Nutrition_Science_and_Everyday_Application_(Callahan_Leonard_and_Powell)
[6] 677 Huntington Avenue Harvard University Scool of Public Health and Ma 02115 +1495‑1000, “Carbohydrates,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/carbohydrates/ (accessed Jan. 18, 2022).
[7] W. J. Spillane, Optimising Sweet Taste in Foods. Woodhead Publishing, 2006.
[8] John Hopkins University, “Lactose Intolerance,” Health. https://www.hopkinsmedicine.org/health/conditions-and-diseases/lactose-intolerance (accessed Jan. 18, 2022).
[9] M. Achón, N. Úbeda, Á. García-González, T. Partearroyo, and G. Varela-Moreiras, “Effects of Milk and Dairy Product Consumption on Pregnancy and Lactation Outcomes: A Systematic Review,” Advances in Nutrition, vol. 10, no. suppl_2, pp. S74–S87, May 2019, doi: 10.1093/advances/nmz009.
[10] World Health Organization, “Reducing consumption of sugar-sweetened beverages to reduce the risk of unhealthy weight gain in adults,” e-Library of Evidence for Nutrition Actions (eLENA), 2019. http://www.who.int/elena/titles/ssbs_adult_weight/en/ (accessed Jan. 19, 2022).
[11] World Health Organization, “Reducing free sugars intake in adults to reduce the risk of noncommunicable diseases,” e-Library of Evidence for Nutrition Actions (eLENA), 2019. http://www.who.int/elena/titles/free-sugars-adults-ncds/en/ (accessed Jan. 19, 2022).
[12] J. Mann et al., “FAO/WHO Scientific Update on carbohydrates in human nutrition: conclusions,” Eur J Clin Nutr, vol. 61, no. 1, pp. S132–S137, Dec. 2007, doi: 10.1038/sj.ejcn.1602943.
[13] Zimmermann, An Introduction to Nutrition. 2020. [Online]. Available: https://med.libretexts.org/Bookshelves/Nutrition/Book%3A_An_Introduction_to_Nutrition_(Zimmerman)
[14] H. D. Holscher, “Dietary fiber and prebiotics and the gastrointestinal microbiota,” Gut Microbes, vol. 8, no. 2, pp. 172–184, Feb. 2017, doi: 10.1080/19490976.2017.1290756.
[15] Harvard University Scool of Public Health, “Fiber,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/carbohydrates/fiber/ (accessed Jan. 19, 2022).
[16] R. A. Samra and G. H. Anderson, “Insoluble cereal fiber reduces appetite and short-term food intake and glycemic response to food consumed 75 min later by healthy men,” The American Journal of Clinical Nutrition, vol. 86, no. 4, pp. 972–979, Oct. 2007, doi: 10.1093/ajcn/86.4.972.
[17] Harvard University Scool of Public Health, “Protein,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/protein/ (accessed Jan. 19, 2022).
[18] M. Watford and G. Wu, “Protein,” Adv Nutr, vol. 9, no. 5, pp. 651–653, Sep. 2018, doi: 10.1093/advances/nmy027.
[19] G. Wu, “Dietary protein intake and human health,” Food Funct., vol. 7, no. 3, pp. 1251–1265, Mar. 2016, doi: 10.1039/C5FO01530H.
[20] American Society for Nutrition, “Protein Complementation,” American Society for Nutrition, Mar. 23, 2011. https://nutrition.org/protein-complementation/ (accessed Jan. 19, 2022).
[21] Y. Beulen et al., “Quality of Dietary Fat Intake and Body Weight and Obesity in a Mediterranean Population: Secondary Analyses within the PREDIMED Trial,” Nutrients, vol. 10, no. 12, p. 2011, Dec. 2018, doi: 10.3390/nu10122011.
[22] Harvard University Scool of Public Health, “The truth about fats: the good, the bad, and the in-between,” Harvard Health, Feb. 03, 2015. https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good (accessed Jan. 19, 2022).
[23] E. Fahy et al., “Update of the LIPID MAPS comprehensive classification system for lipids,” J Lipid Res, vol. 50, no. Suppl, pp. S9–S14, Apr. 2009, doi: 10.1194/jlr.R800095-JLR200.
[24] J. L. Groff, S. A. S. Gropper, and S. M. Hunt, Advanced nutrition and human metabolism. Minneapolis/St. Paul : West Pub. Co., 1995. Accessed: Jan. 19, 2022. [Online]. Available: http://archive.org/details/advancednutritio00grof
[25] A. Clabrese, C. Gibby, B. Meinke, M. Kainoa, F. Revilla, and A. Titchenal, “Introduction to Nutrition,” LibreTexts, 2020. https://med.libretexts.org/Under_Construction/Purgatory/Book%3A_Human_Nutrition_(University_of_Hawaii)_1st_Ed/01%3A_ Basic_Concepts_in_Nutrition/1.01%3A_Introduction_to_Nutrition (accessed Jan. 13, 2022).
[26] N. Kaur, V. Chugh, and A. K. Gupta, “Essential fatty acids as functional components of foods- a review,” J Food Sci Technol, vol. 51, no. 10, pp. 2289–2303, Oct. 2014, doi: 10.1007/s13197-012-0677-0.
[27] E. Patterson, R. Wall, G. F. Fitzgerald, R. P. Ross, and C. Stanton, “Health Implications of High Dietary Omega-6 Polyunsaturated Fatty Acids,” J Nutr Metab, vol. 2012, p. 539426, 2012, doi: 10.1155/2012/539426.
[28] Harvard University Scool of Public Health, “Types of Fat,” The Nutrition Source, Jun. 09, 2014. https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/ (accessed Jan. 19, 2022).
[29] PAHO/WHO, “Trans-fatty Acids,” Pan American HEalthh Organization. https://www.paho.org/en/topics/trans-fatty-acids (accessed Jan. 19, 2022).
[30] A. J. Wanders, P. L. Zock, and I. A. Brouwer, “Trans Fat Intake and Its Dietary Sources in General Populations Worldwide: A Systematic Review,” Nutrients, vol. 9, no. 8, p. 840, Aug. 2017, doi: 10.3390/nu9080840.
[31] G. A. Soliman, “Dietary Cholesterol and the Lack of Evidence in Cardiovascular Disease,” Nutrients, vol. 10, no. 6, p. 780, Jun. 2018, doi: 10.3390/nu10060780.

Rozdział 2

[1] University of Hawaii, Human Nutrition, 1st ed. 2019. [Online]. Available: https://med.libretexts.org/Under_Construction/Purgatory/Book%3A_Human_Nutrition_(University_of_Hawaii)_1st_Ed
[2] A. Callahan, H. Leonard, and T. Powell, Nutrition Science and Everyday Application. 2020. Accessed: Jan. 18, 2022. [Online]. Available: https://med.libretexts.org/Bookshelves/Nutrition/Book%3A_Nutrition_Science_and_Everyday_Application_(Callahan_Leonard_and_Powell)
[3] School of Public Health Harvard, “Vitamin C,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamin-c/ (accessed Jun. 27, 2022).
[4] School of Public Health Harvard, “B Vitamins,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamins/vitamin-b/ (accessed Jun. 27, 2022).
[5] School of Public Health Harvard, “Vitamin A,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamin-a/ (accessed Jun. 27, 2022).
[6] School of Public Health Harvard, “Vitamin D,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamin-d/ (accessed Jun. 27, 2022).
[7] Boston, “Vitamin E,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamin-e/ (accessed Jun. 27, 2022).
[8] School of Public Health Harvard, “Vitamin K,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamin-k/ (accessed Jun. 27, 2022).
[9] School of Public Health Harvard, “Vitamins and Minerals,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/vitamins/ (accessed Jun. 27, 2022).
[10] School of Public Health Harvard, “Calcium,” The Nutrition Source, Oct. 19, 2020. https://www.hsph.harvard.edu/nutritionsource/calcium/ (accessed Jun. 27, 2022).
[11] School of Public Health Harvard, “Salt and Sodium,” The Nutrition Source, Jul. 18, 2013. https://www.hsph.harvard.edu/nutritionsource/salt-and-sodium/ (accessed Jun. 27, 2022).
[12] School of Public Health Harvard, “Magnesium,” The Nutrition Source, Oct. 21, 2019. https://www.hsph.harvard.edu/nutritionsource/magnesium/ (accessed Jun. 27, 2022).
[13] School of Public Health Harvard, “Phosphorus,” The Nutrition Source, Mar. 02, 2022. https://www.hsph.harvard.edu/nutritionsource/phosphorus/ (accessed Jun. 27, 2022).
[14] School of Public Health Harvard, “Potassium,” The Nutrition Source, Jun. 03, 2019. https://www.hsph.harvard.edu/nutritionsource/potassium/ (accessed Jun. 27, 2022).
[15] Heart Foundation, “Salt in everyday foods adds up quickly,” Heart Foundation NZ. https://www.heartfoundation.org.nz/about-us/news/blogs/salt-in-everyday-foods (accessed Apr. 19, 2022).
[16] AMERICAN SOCIETY OF HEMATOLOGY, “Anemia,” 2021. https://www.hematology.org:443/education/patients/anemia (accessed Apr. 08, 2022).
[17] School of Public Health Harvard, “Iron,” The Nutrition Source, Sep. 16, 2019. https://www.hsph.harvard.edu/nutritionsource/iron/ (accessed Jun. 27, 2022).
[18] School of Public Health Harvard, “Antioxidants,” The Nutrition Source, Sep. 18, 2012. https://www.hsph.harvard.edu/nutritionsource/antioxidants/ (accessed Jun. 27, 2022).

Rozdział 3

WHO. Healthy diet [Internet]. World Health Organisation. [cited 2022 Apr 19]. Available from: https://www.who.int/initiatives/behealthy/healthy-diet
School of Public Health Harvard. Vegetables and Fruits [Internet]. | The Nutrition Source, Harvard T.H. Chan. [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/vegetables-and-fruits/
American Heart Association. Whole Grains, Refined Grains, and Dietary Fiber [Internet]. www.heart.org. 2022 [cited 2022 Apr 19]. Available from: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber
School of Public Health Harvard. Legumes and Pulses [Internet]. The Nutrition Source. 2019 [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/legumes-pulses/
American Heart Association. Whole Grains, Refined Grains, and Dietary Fiber [Internet]. www.heart.org. 2022 [cited 2022 Apr 19]. Available from: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/whole-grains-refined-grains-and-dietary-fiber
School of Public Health Harvard. Whole Grains [Internet]. The Nutrition Source. 2014 [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/
School of Public Health Harvard. Dairy [Internet]. The Nutrition Source. 2020 [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/dairy/
NHS. The Eatwell Guide [Internet]. nhs.uk. 2022 [cited 2022 Apr 19]. Available from: https://www.nhs.uk/live-well/eat-well/food-guidelines-and-food-labels/the-eatwell-guide/
Australian Goverment. Lean Meat and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans [Internet]. 2012 [cited 2022 Apr 19]. Available from: https://www.eatforhealth.gov.au/food-essentials/five-food-groups/lean-meat-and-poultry-fish-eggs-tofu-nuts-and-seeds-and
Diabetes.co.uk. Higher intakes of red meat have been linked with a number of health problems, including type 2 diabetes. [Internet]. Diabetes. 2019 [cited 2022 Apr 19]. Available from: https://www.diabetes.co.uk/food/red-meat.html
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School of Public Health Harvard. Eggs [Internet]. The Nutrition Source. 2012 [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/food-features/eggs/
School of Public Health Harvard. Fish: Friend or Foe? [Internet]. The Nutrition Source. 2012 [cited 2022 Apr 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/fish/
Park K, Mozaffarian D. Omega-3 fatty acids, mercury, and selenium in fish and the risk of cardiovascular diseases. Curr Atheroscler Rep. 2010 Nov;12(6):414–22.
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Harvard University School of Public Health. The truth about fats: the good, the bad, and the in-between [Internet]. Harvard Health. 2015 [cited 2022 Jan 19]. Available from: https://www.health.harvard.edu/staying-healthy/the-truth-about-fats-bad-and-good
Harvard University School of Public Health. Types of Fat [Internet]. The Nutrition Source. 2014 [cited 2022 Jan 19]. Available from: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/
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WHO. Healthy diet [Internet]. World Health Organisation. [cited 2022 Apr 19]. Available from: https://www.who.int/initiatives/behealthy/healthy-diet
Heart Foundation. Salt in everyday foods adds up quickly [Internet]. Heart Foundation NZ. [cited 2022 Apr 19]. Available from: https://www.heartfoundation.org.nz/about-us/news/blogs/salt-in-everyday-foods
WHO. Diabetes . 2022. Available from: https://www.who.int/news-room/fact-sheets/detail/diabetes
World Health Organisation. Oral health [Internet]. World Health Organisation. 2022 [cited 2022 May 4]. Available from: https://www.who.int/news-room/fact-sheets/detail/oral-health
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Boston 677 Huntington Avenue, Ma 02115 +1495‑1000. Types of Fat [Internet]. The Nutrition Source. 2014 [cited 2022 Jun 21]. Available from: https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/fats-and-cholesterol/types-of-fat/

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