Nutrition Now: (With CD-ROM and InfoTrac) / Edition 3by Judith E. Brown
Pub. Date: 12/28/2001
This text contains 32 stand-alone units covering all of the basics and the newest research in nutrition, including phytochemicals, dietary supplements, nutrient-gene interactions, and the new DRIs. The author presents health and fitness from a public health perspective, with an emphasis on global nutrition and the cultural aspects of food. The modular format of the text allows instructors to select only those units they would like to include for their course.
- Publication date:
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- Older Edition
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- 8.66(w) x 10.63(h) x (d)
Table of Contents1. Key Nutrition Concepts and Terms. 2. The Inside Story About Nutrition and Health. 3. Ways of Knowing About Nutrition. 4. Understanding Food and Nutrition Labels. 5. Nutrition, Attitudes, and Behavior. 6. What’s a Healthful Diet? 7. How the Body Uses Food. 8. Calories! Food, Energy, and Energy Balance. 9. The Highs and Lows of Body Weight. 10. Weight Control: Myths and Realities. 11. Disordered Eating: Anorexia Nervosa, Bulimia, and Pica. 12. Useful Facts About Sugars, Starches, and Fiber. 13. Alcohol: The Positives and Negatives. 14. Diet and Dental Health. 15. Proteins and Amino Acids. 16. Vegetarian Diets. 17. Food Allergies and Intolerances. 18. Fats and Cholesterol in Health. 19. Nutrition and Heart Disease. 20. Vitamins and Your Health. 21. Phytochemicals and Other Naturally Occurring Substances in Food. 22. Diet and Cancer. 23. Good Things to Know About Minerals. 24. Dietary Supplements. 25. Water is an Essential Nutrient. 26. Nutrition and Physical Fitness for Everyone. 27. Nutrition and Physical Performance. 28. Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy. 29. Nutrition for the Growing Years: Childhood through Adolescence. 30. Nutrition and Health Maintenance for Adults of all Ages. 31. The Multiple Dimensions of Food Safety. 32. Aspects of Global Nutrition. Appendixes: A: Table of Food Composition. B: User's Guide for Dietary Analysis Software. C: Reliable Sources of Nutrition Information. D: The U. S. Food Exchange System. E: Table of Intentional Food Additives. F: Cells. G: Canada: Recommendations, Choice System, and Labels. GLOSSARY. INDEX.
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