Nutrition: Science and Applications / Edition 3

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Overview

This book helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, the book brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns—both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.
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Product Details

  • ISBN-13: 9781118288269
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/4/2013
  • Edition description: New Edition
  • Edition number: 3
  • Pages: 880
  • Sales rank: 157,338
  • Product dimensions: 8.70 (w) x 11.00 (h) x 1.50 (d)

Meet the Author

Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She Has published in these areas in peer-reviewed journals.. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.

Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

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Table of Contents

1 Nutrition: Everyday Choices 1
2 Applying the Science of Nutrition 25
3 The Human Body: From Meals to Molecules 54
4 Carbohydrates: Sugars, Starches, and Fiber 79
5 Lipids: How Much of a Good Thing? 113
6 Protein: The Privileged Nutrient 145
7 Energy Balance and Weight Management 176
8 The Water-Soluble Vitamins 216
9 The Fat-Soluble Vitamins 249
10 The Internal Sea: Water and the Major Minerals 270
11 The Trace Minerals: Our Elemental Needs 308
12 Meeting Our Needs: Food, Fortified Foods, and Supplements 335
13 Fueling Fitness: Nutrition and Exercise 361
14 In the Beginning: Nutrition for Mothers and Infants 394
15 The Growing Years: Infancy to Adolescence 426
16 Nutrition and Aging: The Adult Years 458
17 How Safe Is Our Food Supply? 483
18 The Global View: Feeding the World 516
App. A Nutrient Composition of Foods
App. B Standards for Body Size
App. C Normal Blood Values of Nutritional Relevance
App. D Sources of Information on Nutrition
App. E Canadian Recommendations and Guidelines
App. F Nutrient Intake Recommendations by the World Health Organization
App. G U.S. Nutrition Recommendations
App. H Ethnic Diet Planning Tools
App. I Exchange Lists
App. J Food Labeling Information
App. K Energy Expenditure for Various Activities
App. L Conversions and Calculations
App. M Answers to Critical Thinking Exercises
Glossary
Index
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