Cengage Advantage Books: Understanding Nutrition / Edition 12

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Overview

This is a comprehensive text for a chemistry/biology-based course in normal nutrition at the introductory level. It includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text and the authors’ approachable style help to make complex topics easily understandable for students.

Discusses weight control/water-soluble vitamins/ energy balance & body composition/life cycle nutrition/etc.

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Editorial Reviews

Booknews
This text presents core information for an introductory nutrition course. Each chapter includes a section examining current and often controversial topics, such as functional foods and food biotechnology. Learning features include margin definitions and a glossary, health promotion advice, and interesting facts, plus exercises on nutrition- related calculations, Internet activities, and study questions. This ninth edition contains new information on genetics, phytochemicals, antioxidants, and alternative therapies. Whitney was formerly on the faculty at Florida State University. She is a dietician registered with the American Dietetic Association. Rolfes is a founding member of a nutrition information resource center. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780538494120
  • Publisher: Cengage Learning
  • Publication date: 1/1/2010
  • Edition number: 12
  • Pages: 960
  • Product dimensions: 8.90 (w) x 10.90 (h) x 1.40 (d)

Meet the Author


Ellie Whitney, PhD is a registered dietician and a former faculty member at Florida State University and Florida A&M University. She now devotes her time to research, writing, and consulting on nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her other textbooks include NUTRITION CONCEPTS AND CONTROVERSIES, 13th EDITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION; and NUTRITION AND DIET THERAPY, 7th EDITION, all with Cengage Learning. Dr. Whitney also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems of her home state. Her other interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration. Dr. Whitney received her BA in biology from Radcliffe College and her PhD in Biology from Washington University in St. Louis.

Sharon Rady Rolfes is a registered dietician nutritionist and a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION. In addition to writing, she serves as a consultant for various educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, Ms. Rady Rolfes received her MS in nutrition and food science from Florida State University.

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Table of Contents

Ch. 1 An Overview of Nutrition 1
Ch. 2 Planning a Healthy Diet 32
Ch. 3 Digestion, Absorption, and Transport 64
Ch. 4 The Carbohydrates: Sugars, Starches, and Fibers 92
Ch. 5 The Lipids: Triglycerides, Phospholipids, and Sterols 129
Ch. 6 Protein: Amino Acids 167
Ch. 7 Metabolism: Transformations and Interactions 203
Ch. 8 Energy Balance and Body Composition 240
Ch. 9 Weight Management: Overweight and Underweight 268
Ch. 10 The Water-Soluble Vitamins: B Vitamins and Vitamin C 306
Ch. 11 The Fat-Soluble Vitamins: A, D, E, and K 354
Ch. 12 Water and the Major Minerals 386
Ch. 13 The Trace Minerals 428
Ch. 14 Fitness: Physical Activity, Nutrients, and Body Adaptations 463
Ch. 15 Life Cycle Nutrition: Pregnancy and Lactation 499
Ch. 16 Life Cycle Nutrition: Infancy, Childhood, and Adolescence 534
Ch. 17 Life Cycle Nutrition: Adulthood and the Later Years 576
Ch. 18 Diet and Health 602
Ch. 19 Consumer Concerns about Foods and Water 644
Ch. 20 Hunger and Global Environmental Problems 677
App. A Cells, Hormones, and Nerves
App. B Basic Chemistry Concepts
App. C Biochemical Structures and Pathways
App. D Measures of Protein Quality
App. E Nutrition Assessment
App. F Nutrition Resources
App. G United States: Exchange Lists
App. H Table of Food Composition
App. I WHO: Nutrition Recommendations Canada: Choice System and Guidelines
Glossary
Index
Aids to Calculation
Dietary Reference Intakes
Daily Values for Food Labels
Glossary of Nutrient Measures
Body Mass Index
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