Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1 Introduction to NutritionChapter 2 Evaluating Nutrition InformationChapter 3 Basis of a Healthy DietChapter 4 Human Digestion, Absorption, and TransportChapter 5 Carbohydrates: Sugars, Starches, and FiberChapter 6 Lipids: Triglycerides, Phospholipids, and SterolsChapter 7 Proteins: Amino AcidsChapter 8 MetabolismChapter 9 Vitamin Overview and Fat-Soluble VitaminsChapter 10 Water-Soluble VitaminsChapter 11 Water and the Major MineralsChapter 12 Trace MineralsChapter 13 Obesity, Energy Balance, and Weight ManagementChapter 14 Eating Disorders and Disordered EatingChapter 15 Nutrition for Fitness and SportChapter 16 Pregnancy and LactationChapter 17 Infants, Children, and AdolescentsChapter 18 Nutrition for Older AdultsChapter 19 Food and Water SafetyChapter 20 Global Nutrition

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1 Introduction to NutritionChapter 2 Evaluating Nutrition InformationChapter 3 Basis of a Healthy DietChapter 4 Human Digestion, Absorption, and TransportChapter 5 Carbohydrates: Sugars, Starches, and FiberChapter 6 Lipids: Triglycerides, Phospholipids, and SterolsChapter 7 Proteins: Amino AcidsChapter 8 MetabolismChapter 9 Vitamin Overview and Fat-Soluble VitaminsChapter 10 Water-Soluble VitaminsChapter 11 Water and the Major MineralsChapter 12 Trace MineralsChapter 13 Obesity, Energy Balance, and Weight ManagementChapter 14 Eating Disorders and Disordered EatingChapter 15 Nutrition for Fitness and SportChapter 16 Pregnancy and LactationChapter 17 Infants, Children, and AdolescentsChapter 18 Nutrition for Older AdultsChapter 19 Food and Water SafetyChapter 20 Global Nutrition

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

• Chapter 1 Introduction to NutritionChapter 2 Evaluating Nutrition InformationChapter 3 Basis of a Healthy DietChapter 4 Human Digestion, Absorption, and TransportChapter 5 Carbohydrates: Sugars, Starches, and FiberChapter 6 Lipids: Triglycerides, Phospholipids, and SterolsChapter 7 Proteins: Amino AcidsChapter 8 MetabolismChapter 9 Vitamin Overview and Fat-Soluble VitaminsChapter 10 Water-Soluble VitaminsChapter 11 Water and the Major MineralsChapter 12 Trace MineralsChapter 13 Obesity, Energy Balance, and Weight ManagementChapter 14 Eating Disorders and Disordered EatingChapter 15 Nutrition for Fitness and SportChapter 16 Pregnancy and LactationChapter 17 Infants, Children, and AdolescentsChapter 18 Nutrition for Older AdultsChapter 19 Food and Water SafetyChapter 20 Global Nutrition