Nutrition: Science and Applications / Edition 3by Lori A. Smolin
Pub. Date: 08/05/1999
Publisher: Wiley, John & Sons, Incorporated
This introductory nutrition text teaches students the basic principles of nutrition science, as well as how to use those principles to understand nutrition information and make wise food choices. Throughout, the authors emphasize that diets are comprised the individual food choices we make on a daily basis - and that one choice doesn't make or break a diet. This edition incorporates health and disease, metabolism, cultural diversity, and life cycle topics into every chapter. New and expanded coverage of the Dietary Reference Intakes (DRIs), nutrition and gene expression, weight management, dietary supplements, and environmental issues is also included.
- Wiley, John & Sons, Incorporated
- Publication date:
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- 8.53(w) x 10.86(h) x 1.07(d)
Table of ContentsPART I: Nutrition: Sorting Fact From Fantasy.
1. Nutrition: Everyday Choices.
2. Applying the Science of Nutrition.
3. The Human Body: From Meals to Molecules.
PART II: Energy-Containing Nutrients.
4. Carbohydrates: Sugars, Starches, and Fiber.
5. Lipids: Too Much of a Good Thing.
6. Protein: The Privileged Nutrient.
7. Energy Balance and Weight Management.
PART III: Water and the Micronutrients.
8. A Vitamin Primer and the Water-Soluble Vitamins.
9. Fat-Soluble Vitamins and Meeting Vitamin Needs.
10. The Internal Sea: Water and the Major Minerals.
11. The Trace Minerals: Our elemental needs.
PART IV: Applying Nutrition to Life.
12. Fueling Fitness: Nutrition and Exercise.
13. In the Beginning: Nutrition for Mothers and Infants.
14. The Growing Years: In-fancy to Adolescence.
15. Nutrition and Aging: The Adult Years.
PART V: Nutrition in Today's World.
16. How Safe Is Our Food Supply?
17. The Global View: Feeding the World.
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