Understanding Nutrition / Edition 7

Understanding Nutrition / Edition 7

by Eleanor Noss Whitney, Sharon R. Rolfes, Sharon Rady Rolfes
     
 

ISBN-10: 0314063854

ISBN-13: 9780314063854

Pub. Date: 12/28/1995

Publisher: West Educational Publishing Company

This is the most widely used introductory nutrition text used by students from around the world and you will see that it's a text worth keeping! Not only will this best-selling book help you excel in your nutrition course, Whitney and Rolfes' UNDERSTANDING NUTRITION will also guide you in applying the most current nutrition research and show the relevance to your own…  See more details below

Overview

This is the most widely used introductory nutrition text used by students from around the world and you will see that it's a text worth keeping! Not only will this best-selling book help you excel in your nutrition course, Whitney and Rolfes' UNDERSTANDING NUTRITION will also guide you in applying the most current nutrition research and show the relevance to your own life. UNDERSTANDING NUTRITION is at the forefront of the latest advances in human nutrition-helping you understand what the scientific facts tell us about human nutrition and health. Ellie Whitney and Sharon Rady Rolfes begin with the basics-an introduction to the nutrientsand then guide you through every important topic covered in today's nutrition courses. Linked chapter by chapter to the ThomsonNOW', a new online resource that provides you with PERSONALIZED STUDY tools, Thomson Audio Study Products, animations that clarify complex processes, and much more, this Eleventh Edition of UNDERSTANDING NUTRITION features everything you need to keep on top of this quickly evolving field.

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Product Details

ISBN-13:
9780314063854
Publisher:
West Educational Publishing Company
Publication date:
12/28/1995
Edition description:
Older Edition
Pages:
750
Product dimensions:
8.81(w) x 10.31(h) x 1.54(d)

Related Subjects

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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