{"id":240,"date":"2020-01-05T22:39:57","date_gmt":"2020-01-05T22:39:57","guid":{"rendered":"http:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/?post_type=part&#038;p=240"},"modified":"2021-09-12T18:49:16","modified_gmt":"2021-09-12T18:49:16","slug":"1-3-nutrition-more-about-nutrients","status":"publish","type":"part","link":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/part\/1-3-nutrition-more-about-nutrients\/","title":{"raw":"1.3. Nutrition: More About Nutrients","rendered":"1.3. Nutrition: More About Nutrients"},"content":{"raw":"<div class=\"textbox shaded\">\"Nutrition: More About Nutrients\" is an adaptation of the chapters \u201cCarbohydrates\u201d, \"Lipids\", \"Protein\", \"Vitamins\", \"Major Minerals\", and \"Trace Minerals\" from <i><a href=\"http:\/\/pressbooks.oer.hawaii.edu\/humannutrition\/\">Human Nutrition<\/a>,<\/i> by the University of Hawai\u2018i at M\u0101noa Food Science and Human Nutrition Program, which is licensed under a <a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\">CC BY 4.0 license<\/a>. New material has been incorporated that includes Canadian values, Canadian updates on nutrient information, and additional information on phytochemicals, sulphur, sodium, potassium, and chloride. Additionally, information that is not relevant to this course has been removed.<\/div>\r\n&nbsp;","rendered":"<div class=\"textbox shaded\">&#8220;Nutrition: More About Nutrients&#8221; is an adaptation of the chapters \u201cCarbohydrates\u201d, &#8220;Lipids&#8221;, &#8220;Protein&#8221;, &#8220;Vitamins&#8221;, &#8220;Major Minerals&#8221;, and &#8220;Trace Minerals&#8221; from <i><a href=\"http:\/\/pressbooks.oer.hawaii.edu\/humannutrition\/\">Human Nutrition<\/a>,<\/i> by the University of Hawai\u2018i at M\u0101noa Food Science and Human Nutrition Program, which is licensed under a <a href=\"https:\/\/creativecommons.org\/licenses\/by\/4.0\/\">CC BY 4.0 license<\/a>. New material has been incorporated that includes Canadian values, Canadian updates on nutrient information, and additional information on phytochemicals, sulphur, sodium, potassium, and chloride. Additionally, information that is not relevant to this course has been removed.<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"parent":0,"menu_order":5,"template":"","meta":{"pb_part_invisible":false,"pb_part_invisible_string":""},"contributor":[],"license":[],"class_list":["post-240","part","type-part","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/pressbooks\/v2\/parts\/240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/pressbooks\/v2\/parts"}],"about":[{"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/wp\/v2\/types\/part"}],"version-history":[{"count":13,"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/pressbooks\/v2\/parts\/240\/revisions"}],"predecessor-version":[{"id":2030,"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/pressbooks\/v2\/parts\/240\/revisions\/2030"}],"wp:attachment":[{"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/wp\/v2\/media?parent=240"}],"wp:term":[{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/wp\/v2\/contributor?post=240"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbooks.concordia.ca\/fundamentalsofhealthandphysicalactivity\/wp-json\/wp\/v2\/license?post=240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}