Nutrition: Science and Applications / Edition 1

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Overview

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.
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Product Details

  • ISBN-13: 9780471420859
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 1/9/2007
  • Edition description: Older Edition
  • Edition number: 1
  • Pages: 912
  • Product dimensions: 9.07 (w) x 10.85 (h) x 1.33 (d)

Meet the Author

Lori Smolin received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University 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, nutritional biochemistry, general biochemistry, and introductory biology.

Mary Grosvenor received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian and certified diabetes educator who has worked in public health, clinical nutrition, and nutrition research as well as education. She teaches introductory nutrition at the community college level. She has published in peerreviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake.

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Table of Contents

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 Fiber.

Chapter 5 Lipids

FOCUS ON ALCOHOL.

Chapter 6 Proteins and Amino Acids.

Chapter 7 Energy Balance and Weight Management.

FOCUS ON EATING DISORDERS.

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.

Chapter 12 The Trace Elements.

FOCUS ON NONVITAMIN / NONMINERAL SUPPLEMENTS.

Chapter 13 Nutrition and Physical Activity.

Chapter 14 Nutrition during Pregnancy and Lactation.

Chapter 15 Nutrition from Infancy to Adolescence.

Chapter 16 Nutrition and Aging: The Adult Years.

Chapter 17 Food Safety.

FOCUS ON BIOTECHNOLOGY.

Chapter 18 World Hunger and Malnutrition.

Appendices.

Glossary.

Index.

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