Nutrition: Everyday Choices / Edition 1

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This primer provides a concise, methodological approach to abdominal MR imaging techniques. It offers the user an invaluable pictorial and textual guide to typical features of the most commonly seen entities encountered by the clinician. The authors place an emphasis on a pattern recognition approach, thereby focusing on clinical-pathologic correlation (i.e., the morphological characteristics and pathologic criteria necessary to diagnose disease), as opposed to disease epidemiology.

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Product Details

  • ISBN-13: 9780471668763
  • Publisher: Wiley
  • Publication date: 2/11/2005
  • Edition number: 1
  • Pages: 672
  • Product dimensions: 8.58 (w) x 10.94 (h) x 0.89 (d)

Meet the Author

Mary B. Grosvenor, M.S., R.D. Mary Grosvenor received herB.A. degree in English from Georgetown University and her M.S. inNutrition Sciences from the University of California at Davis. Sheis a registered dietitian with experience in public health,clinical nutrition, and nutrition research. She has publishedin  peer-reviewed journals in the areas of nutrition andcancer and methods of assessing dietary intake. She has taughtintroductory nutrition at the community college level and currentlylives with her family in a small town in Colorado. She iscontinuing her teaching and writing career and is till involved innutrition research via the electronic superhighway.

Lori A. Smolin, Ph.D. Lori Smolin received herB.S. degree from Cornell University, where she studied humannutrition and food science. She received her doctorate from theUniversity of Wisconsin at Madison. Her doctoral research focusedon B Vitamins, homocysteine accumulation, and genetic defects inhomocysteine metabolism. She complete postdoctoral training both atthe Harbor-UCLA Medical Center, where she studied human obesity,and at the University of California at San Diego, where she studiedgenetic defects in amino acid metabolism. She has published inthese areas in peer-reviewed journals. Dr. Smolin is currently atthe University of Connecticut, where she teaches both in theDepartment of Nutritional Sciences and in the Department ofMolecular and Cell Biology. Courses she has taught includeintroductory nutrition, lifecycle nutrition, food preparation,nutritional biochemistry, and introductory biology.

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Table of Contents

Chapter 1. Nutrition: Choices for Health.

Chapter 2. Guidelines for a Healthy Diet.

Chapter 3. The Digestive System: From Meals to Molecules.

Chapter 4. Carbohydrates: Sugars, Starches, and Fibers.

Chapter 5. Lipids: Fats and Oils.

Chapter 6. Proteins and Amino Acids.

Chapter 7. Managing Your Weight.

Chapter 8. The Vitamins.

Chapter 9. Water and Minerals.

Chapter 10. Meeting Our Needs: Food, Fortified Food, andSupplements.

Chapter 11. Nutrition, Fitness, and Physical Activity.

Chapter 12. Nutrition, Pregnancy, and Infants.

Chapter 13. Nutrition from 2 to 102.

Chapter 14. How Safe Is Our Food Supply?

Chapter 15. Feeding the World.




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