Nutrition: Science and Applications with Booklet package / Edition 2 available in Hardcover
- Pub. Date:
Nutrition: Science and Applications, 2e helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns - both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.
|Edition description:||Older Edition|
|Product dimensions:||8.80(w) x 11.20(h) x 1.60(d)|
Table of Contents
Chapter 1: Nutrition: Food for Health.
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition.
Chapter 3: Digestion, Absorption, and Metabolism.
Chapter 4: Carbohydrates: Sugars, Starches, and Fiber.
Chapter 5: Lipids.
Focus on Alcohol.
Chapter 6: Proteins and Amino Acids.
Chapter 7: Energy Balance and Weight Management.
Focus on Eating Disorders.
Chapter 8: The Water-Soluble Vitamins.
Chapter 9: The Fat-Soluble Vitamins.
Focus on Phyotchemicals.
Chapter 10: Water and the Electrolytes.
Chapter 11: Major Minerals and Bone Health.
Chapter 12: The Trace Elements.
Focus on Non-Vitamin and Non-Mineral Supplements.
Chapter 13: Nutrition and Physical Activity.
Chapter 14: Nutrition During Pregnancy and Lactation.
Chapter 15: Nutrition from Infancy to Adolescence.
Chapter 16: Nutrition and Aging: The Adult Years.
Chapter 17: Food Safety.
Focus on Biotechnology.
Chapter 18: World Hunger and Malnutrition.