Timothy P. Carr, PhD, received his BS degree in biological sciences from California Polytechnic State University, San Luis Obispo, in 1980. He obtained his MS degree in animal science/food science and his PhD degree in nutritional sciences from the University of Arizona in 1985 and 1989, respectively. From 1989 to 1993, he was a Postdoctoral Research Fellow at the Bowman Gray School of Medicine of Wake Forest University where he studied the effects of dietary fat on heart disease. Dr. Carr was an Assistant Professor at the University of Minnesota from 1993 to 1996 where he conducted research and taught nutrition courses at both the undergraduate and graduate level. In 1996, Dr. Carr moved to the University of Nebraska -- Lincoln where he is currently Associate Professor of Nutritional Biochemistry. His research program focuses on how dietary phytochemicals and fats affect cholesterol metabolism at the cellular level. He also teaches several courses, including Introduction to Nutrition and Advanced Nutrition for undergraduates, and Carbohydrate and Lipid Nutrition for graduates.

• Part I: Nutrients in the Environment. 1. Nutrition Discovered.The Many Faces of Nutrition.Evolution of Nutrition Science.Definition of a Nutrient.Overview of the Nutrient Classes.2. Nutrients in Detail.Carbohydrates.Proteins.Lipids.Vitamins.Minerals.Water.3. The Circle of Life.Energy - Universal Life Support.Nutrients as Energy Distributors.Nutrient Recycling.4. Nutrient Availability.Global Food Availability.Dietary Recommendations.Dietary Supplements.Part II: Nutrients in the Body.5. Nutrient Capture and Assimilation.Digestion.Nutrient Absorption and Transport.Nutrient Destinations.6. The Absorptive State.Liver.Muscle.Adipose.Brain.7. The Fasting States.Liver.Muscle.Adipose.Brain.Part III: Physiologic Aspects of Nutrition.8. Body Composition.Energy Balance.Body Fat-Too Much, Too Little.Dieting vs. Weight Management.9. Nutrition-Related Diseases.Coronary Heart Disease and Stroke.Cancer.Diabetes Mellitus.Osteoporosis.10. Nutrition Throughout the Life Cycle.Pregnancy and Lactation.From Infants to Teenagers.The Adult Years.Part IV: Social and Economic Aspects of Nutrition.11. Psychology of Nutrition.Food Choices.To Eat or Not To Eat.Eating Disorders.12. Use and Misuse of Nutrition Information.From Research to Newspapers to Public Policy.Understanding Disease Risk.Interpreting Nutrition Information.13. The Food Industry.Food Technology.Food-Borne Illness.Food Labeling.Functional Foods.14. A Healthy Future.Physical Activity.The Concept of "Optimal Health".Information Resources