
Visualizing Nutrition
Everyday Choices
Wiley (Publisher)
3rd Edition
Published on 12. May 2015
Book
Paperback/Softback
576 pages
978-1-118-58311-1 (ISBN)
Description
NEW for Spring 2017: Visualizing Nutrition Featuring Food For Thought. This extensive video suite is available through WileyPLUS Learning Space. Videos introduce students to upcoming chapter concepts, underscore the importance of nutritional choices on health, illuminate difficult scientific concepts, and point out helpful practice opportunities and resources in WileyPLUS Learning Space to help them focus their time and study effectively. This digital update also includes an instructor video for each chapter.
Visualizing Nutrition, 3e is intended for a one-term course in Introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 3e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the reader's personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad choices they will face in promoting their good health and in preventing disease. Visualizing Nutrition's critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. The premier art program, interactive components, and applicable content make this a sure winner in sharing ones passion for Nutrition and engaging students.
Visualizing Nutrition, 3e is intended for a one-term course in Introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 3e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the reader's personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad choices they will face in promoting their good health and in preventing disease. Visualizing Nutrition's critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. The premier art program, interactive components, and applicable content make this a sure winner in sharing ones passion for Nutrition and engaging students.
More details
Edition
3rd edition
Language
English
Place of publication
New York
United States
Target group
College/higher education
Dimensions
Height: 274 mm
Width: 229 mm
Thickness: 18 mm
Weight
1270 gr
ISBN-13
978-1-118-58311-1 (9781118583111)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Previous edition

Book
01/2012
2nd Edition
Wiley
€190.09
Article exhausted; check for reprint
Persons
Mary B. Grosvenor is a published author of children's books and young adult books. Some of the published credits of Mary B. Grosvenor include Eating Right: An Introduction to Human Nutrition, Basic Nutrition (Eating Right: An Introduction to Human Nutrition), Nutrition And Eating Disorders (Eating Right: An Introduction to Human Nutrition), and Nutrition And Weight Management (Eating Right: An Introduction to Human Nutrition).
Content
Chapter 1: Nutrition: Everyday Choices
Chapter 2: Guidelines for a Healthy Diet
Chapter 3: Digestion: From Meals to Molecules
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
Chapter 5: Lipids: Fats, Phospholipids, and Sterols
Chapter 6: Proteins and Amino Acids
Chapter 7: Vitamins
Chapter 8: Water and Minerals
Chapter 9: Energy Balance and Weight Management
Chapter 10: Nutrition, Fitness, and Physical Activity
Chapter 11: Nutrition During Pregnancy and Infancy
Chapter 12: Nutrition from 1 to 100
Chapter 13: How Safe Is Our Food Supply?
Chapter 14: Feeding the World
Online Chapter: Metabolism
Chapter 2: Guidelines for a Healthy Diet
Chapter 3: Digestion: From Meals to Molecules
Chapter 4: Carbohydrates: Sugars, Starches, and Fibers
Chapter 5: Lipids: Fats, Phospholipids, and Sterols
Chapter 6: Proteins and Amino Acids
Chapter 7: Vitamins
Chapter 8: Water and Minerals
Chapter 9: Energy Balance and Weight Management
Chapter 10: Nutrition, Fitness, and Physical Activity
Chapter 11: Nutrition During Pregnancy and Infancy
Chapter 12: Nutrition from 1 to 100
Chapter 13: How Safe Is Our Food Supply?
Chapter 14: Feeding the World
Online Chapter: Metabolism