- Shopping Bag ( 0 items )
PERSONAL NUTRTION, 7th Edition, is written for an undergraduate applied introductory nutrition course found in departments of Nutrition, Family and Consumer Science, Health Science, and Physical Education. Students taking this course may receive a science credit or general education credit, or they may enroll in the course for personal interest. At twelve chapters, this is the shortest introductory text on the market that also covers a wide variety of nutrition topics. It begins by defining nutrition, examines macro- and micronutrients, and ends by discussing life-cycle and global food issues. The text is accessible and personal—designed to improve a student's understanding of food, nutrition, digestion, and health—and contains very little biochemistry.
Discusses how to analyze food labels, food safety, food sources for nutrients, how to plan a healthy diet, etc.
1. The Basics of Understanding Nutrition. 2. The Pursuit of a Healthy Diet. 3. Anatomy for Nutrition's Sake. 4. The Carbohydrates: Sugar, Starch, and Fiber. 5. The Lipids: Fats and Oils. 6. The Proteins and Amino Acids. 7. The Vitamins, Minerals, and Water: A Functional Approach. 8. The Impact of Fluids and Beverages on Nutritional Health. 9. Weight Management. 10. Nutrition and Fitness. 11. The Life Cycle: Conception Through the Later Years. 12. Food Safety and the Global Food Supply. Appendix A: Aids to Calculations and the Food Exchange System. Appendix B: Canadian Dietary Guidelines and Recommendations. Appendix C: Chapter Notes. Appendix D: Answers to Review Questions. Appendix E: Table of Food Composition.
Posted April 23, 2012
No text was provided for this review.