Understanding Nutrition / Edition 11

Understanding Nutrition / Edition 11

by Eleanor Noss Whitney, Sharon Rady Rolfes
     
 

This is a comprehensive text for a chemistry/biology-based course in normal nutrition at the introductory level. It includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text and the authors’ approachable style help to make complex topics easily understandable for students. See more details below

Overview

This is a comprehensive text for a chemistry/biology-based course in normal nutrition at the introductory level. It includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text and the authors’ approachable style help to make complex topics easily understandable for students.

Product Details

ISBN-13:
9780495116868
Publisher:
Cengage Learning
Publication date:
05/02/2007
Pages:
930
Product dimensions:
9.30(w) x 11.10(h) x 1.40(d)

Meet the Author


Ellie Whitney, PhD grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Radcliffe/Harvard University and Washington Universities, respectively. She has taught at both Florida State University and Florida A&M University, has written newspaper columns on environmental matters for the Tallahassee Democrat, and has authored almost a dozen college textbooks on nutrition, health, and related topics, many of which have been revised multiple times over the years. In addition to teaching and writing, she has spent the past three-plus decades exploring outdoor Florida and studying its ecology. Her latest book is Priceless Florida: The Natural Ecosystems (Pineapple Press, 2004).

Sharon Rady Rolfes is a registered dietician nutritionist and a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several other college textbooks, including UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 10th EDITION. In addition to writing, she serves as a consultant for various educational projects, and volunteers on the board of Working Well, a community initiative dedicated to creating a healthy workforce. A member of the Academy of Nutrition and Dietetics, Ms. Rady Rolfes received her MS in nutrition and food science from Florida State University.

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Table of Contents

Ch. 1An Overview of Nutrition1
Ch. 2Planning a Healthy Diet32
Ch. 3Digestion, Absorption, and Transport64
Ch. 4The Carbohydrates: Sugars, Starches, and Fibers92
Ch. 5The Lipids: Triglycerides, Phospholipids, and Sterols129
Ch. 6Protein: Amino Acids167
Ch. 7Metabolism: Transformations and Interactions203
Ch. 8Energy Balance and Body Composition240
Ch. 9Weight Management: Overweight and Underweight268
Ch. 10The Water-Soluble Vitamins: B Vitamins and Vitamin C306
Ch. 11The Fat-Soluble Vitamins: A, D, E, and K354
Ch. 12Water and the Major Minerals386
Ch. 13The Trace Minerals428
Ch. 14Fitness: Physical Activity, Nutrients, and Body Adaptations463
Ch. 15Life Cycle Nutrition: Pregnancy and Lactation499
Ch. 16Life Cycle Nutrition: Infancy, Childhood, and Adolescence534
Ch. 17Life Cycle Nutrition: Adulthood and the Later Years576
Ch. 18Diet and Health602
Ch. 19Consumer Concerns about Foods and Water644
Ch. 20Hunger and Global Environmental Problems677
App. ACells, Hormones, and Nerves
App. BBasic Chemistry Concepts
App. CBiochemical Structures and Pathways
App. DMeasures of Protein Quality
App. ENutrition Assessment
App. FNutrition Resources
App. GUnited States: Exchange Lists
App. HTable of Food Composition
App. IWHO: Nutrition Recommendations Canada: Choice System and Guidelines
Glossary
Index
Aids to Calculation
Dietary Reference Intakes
Daily Values for Food Labels
Glossary of Nutrient Measures
Body Mass Index

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