Nutrition: Concepts and Controversies / Edition 10

Nutrition: Concepts and Controversies / Edition 10

by Frances Sizer, Ellie Whitney, Ellie Whitney
     
 

ISBN-10: 0495106178

ISBN-13: 9780495106173

Pub. Date: 07/02/2005

Publisher: Cengage Learning


Build a healthier future with Sizer/Whitney's NUTRITION: CONCEPTS AND CONTROVERSIES! Updated throughout and featuring the new Dietary Guidelines, this clear and engaging market leader strikes the perfect balance of scientific research, core concepts, and relevant applications. With a lively and approachable writing style, the authors dispel existing…  See more details below

Overview


Build a healthier future with Sizer/Whitney's NUTRITION: CONCEPTS AND CONTROVERSIES! Updated throughout and featuring the new Dietary Guidelines, this clear and engaging market leader strikes the perfect balance of scientific research, core concepts, and relevant applications. With a lively and approachable writing style, the authors dispel existing misconceptions and empower you to make better nutrition choices and enact real, lasting behavior change.

Product Details

ISBN-13:
9780495106173
Publisher:
Cengage Learning
Publication date:
07/02/2005
Edition description:
Older Edition
Pages:
816
Product dimensions:
8.50(w) x 10.80(h) x 1.00(d)

Table of Contents


1. Food Choices and Human Health. 2. Nutrition Tools--Standards and Guidelines. 3. The Remarkable Body. 4. The Carbohydrates: Sugar, Starch, Glycogen, and Fiber. 5. The Lipids: Fats, Oils, Phospholipids, and Sterols. 6. The Proteins and Amino Acids. 7. The Vitamins. 8. Water and Minerals. 9. Energy Balance and Healthy Body Weight. 10. Performance Nutrition. 11. Diet and Health. 12. Food Safety and Food Technology. 13. Life Cycle Nutrition: Mother and Infant. 14. Child, Teen, and Older Adult. 15. Hunger and the Future of Food. Appendix A. Table of Food Composition. Appendix B. World Health Organization Nutrition Recommendations and Guidelines. Appendix C. Aids to Calculations. Appendix D. Food Lists for Diabetes and Weight Management. Appendix E. Food Patterns to Meet the Food Intake Patterns. Appendix F. Notes. Appendix G. Answers to Chapter Questions. Appendix H. Physical Activity Levels and Energy Requirements. Appendix I. Chemical Structures of Carbohydrates, Lipids, Amino Acids, and Peptides.

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