Nutrition
Science and Applications
2nd Edition
Published on 18. December 2012
Book
Hardback
936 pages
978-0-470-52474-9 (ISBN)
Description
Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter allow them to learn the basics of how to think about a problem or situation creatively and critically. A case study is also included in each chapter that builds interest in the material. Each chapter then concludes with a postscript that solidifies the nutritionists' understanding of the links between the science and application.
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New editions
Book
01/2013
3rd Edition
Wiley
€272.00
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Previous edition
Book
01/2007
1st Edition
Wiley
€179.00
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Content
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
Appendices A-1
Glossary G-1
Index I-1