Nutrition (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
888
Utgivningsdatum
2015-10-16
Upplaga
2nd Canadian Edition
Förlag
John Wiley & Sons Inc
Dimensioner
286 x 221 x 34 mm
ISBN
9781118878385

Nutrition

Science and Applications

av Lori A Smolin, Mary B Grosvenor, Debbie Gurfinkel
Inbunden,  Engelska, 2015-10-16
1423
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Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.
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Innehållsförteckning

Chapter 1: Nutrition: Food for Health Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition Chapter 3: Digestion, Absorption, and Metabolism Chapter 4: Carbohydrates: Sugars, Starches, and Fibre Focus on Beyond the Basics Chapter 5: Lipids Focus on Alcohol Chapter 6: Proteins and Amino Acids Chapter 7: Energy Balance and Weight Management Focus on Obesity Chapter 8: The Water-Soluble Vitamins Chapter 9: The Fat-Soluble Vitamins Focus on Phytochemicals Chapter 10: Water and the Electrolytes Chapter 11: Major Minerals and Bone Health Focus on Non-Vitamin and Non-Mineral Supplements Chapter 12: The Trace Elements Focus on Integrating Nutrient Function Chapter 13: Nutrition and Physical Activity Chapter 14: Nutrition During Pregnancy and Lactation Chapter 15: Nutrition from Infancy to Adolescence Focus on Eating Disorders Chapter 16: Nutrition and Aging: The Adult Years Chapter 17: Food Safety Focus on Biotechnology Chapter 18: World Hunger and Malnutrition

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