Nutrition
Science and Applications
Will be published approx. 2030
Book
Hardback
880 pages
978-1-119-04498-7 (ISBN)
Description
Integration of health and disease relationships fuels student interest and continuously reinforces the applicability of nutrition science to the students? lives, helping them appreciate how and why their diet affects their health
Critical thinking approach gives students the tools they need to bring nutrition out of the classroom and apply the logic of science to their own nutrition concerns
Integrated metabolism reinforces understanding of one of the most challenging topics for students, making metabolism more manageable and memorable by presenting the material in smaller chunks relevant to the nutrient being discussed
The total diet, not individual foods, is the focus and the overall dietary pattern is stressed as the factor that determines the healthfulness of your diet
Critical thinking approach gives students the tools they need to bring nutrition out of the classroom and apply the logic of science to their own nutrition concerns
Integrated metabolism reinforces understanding of one of the most challenging topics for students, making metabolism more manageable and memorable by presenting the material in smaller chunks relevant to the nutrient being discussed
The total diet, not individual foods, is the focus and the overall dietary pattern is stressed as the factor that determines the healthfulness of your diet
More details
Edition
4th Edition
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
College/higher education
Weight
666 gr
ISBN-13
978-1-119-04498-7 (9781119044987)
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
Content
1. Nutrition: Food for Health
2. Nutrition Guidelines: Applying the Science of Nutrition
3. Digestion, Absorption, and Metabolism
4. Carbohydrates: Sugars, Starches, and Fiber
5. Lipids: Triglycerides, Phospholipids, and Cholesterol
Focus on Alcohol
6. Proteins and Amino Acids
7. Energy Balance and Weight Management
Focus on Eating Disorders
8. The Water-Soluble Vitamins
9. The Fat-Soluble Vitamins
Focus on Phytochemicals
10. Water and the Electrolytes
11. Major Minerals and Bone Health
12. The Trace Minerals
Focus on Dietary Supplements
13. Nutrition and Physical Activity
14. Nutrition During Pregnancy and Lactation
15. Nutrition from Infancy to Adolescence
16 Nutrition and Aging: The Adult Years
17. Food Safety
Focus on Biotechnology
18. World Hunger and Malnutrition
Focus on Metabolism (online only)
2. Nutrition Guidelines: Applying the Science of Nutrition
3. Digestion, Absorption, and Metabolism
4. Carbohydrates: Sugars, Starches, and Fiber
5. Lipids: Triglycerides, Phospholipids, and Cholesterol
Focus on Alcohol
6. Proteins and Amino Acids
7. Energy Balance and Weight Management
Focus on Eating Disorders
8. The Water-Soluble Vitamins
9. The Fat-Soluble Vitamins
Focus on Phytochemicals
10. Water and the Electrolytes
11. Major Minerals and Bone Health
12. The Trace Minerals
Focus on Dietary Supplements
13. Nutrition and Physical Activity
14. Nutrition During Pregnancy and Lactation
15. Nutrition from Infancy to Adolescence
16 Nutrition and Aging: The Adult Years
17. Food Safety
Focus on Biotechnology
18. World Hunger and Malnutrition
Focus on Metabolism (online only)