Understanding Nutrition
15th Edition
Will be published approx. on 1. January 2018
Book
Hardback
848 pages
978-1-337-39269-3 (ISBN)
Description
The bestselling UNDERSTANDING NUTRITION makes the science of nutrition meaningful and memorable. Updated with the latest available research and the new 2015-2020 Dietary Guidelines, the 15th Edition emphasizes active learning and prepares students for their future careers. Authors Whitney and Rolfes draw readers into the study of nutrition with a lively and approachable writing style--dispelling students' existing misconceptions and empowering them to make better nutrition choices and enact lasting behavior change.
More details
Edition
15th edition
Language
English
Place of publication
CA
United States
Publishing group
Cengage Learning, Inc
Target group
College/higher education
Dimensions
Height: 33 mm
Width: 228 mm
Thickness: 276 mm
Weight
1810 gr
ISBN-13
978-1-337-39269-3 (9781337392693)
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
New editions
Sharon (Nutrition and Health Associates) Rolfes | Ellie (Nutrition and Health Associates) Whitney
Understanding Nutrition
Book
01/2021
Cengage Learning, Inc
€87.00
No shipping information available
Persons
Ellie Whitney grew up in New York City and received her B.A. and Ph.D. degrees in English and biology at Harvard and Washington Universities. She taught at both Florida State University and Florida A&M University, wrote numerous newspaper columns on environmental matters for the Tallahassee Democrat and co-authored almost a dozen college textbooks on nutrition, health and related topics, many of which repeatedly reappear in new editions. She spent three decades exploring outdoor Florida and studying its ecology, then co-wrote "Priceless Florida: Natural Ecosystems and Native Species." In her retirement, more concerned about climate change than any other issue, she volunteered full-time for the nonpartisan national nonprofit Citizens Climate Lobby. Sharon Rady Rolfes received her MS in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on more than 1,000 nutrition-related topics. She has taught at Florida State University and coauthored several college nutrition textbooks, including UNDERSTANDING NUTRITION, and UNDERSTANDING NORMAL AND CLINICAL NUTRITION. In addition to writing, she serves as a consultant for various educational projects. Her volunteer work includes delivering food to the hungry and homeless in her community. She maintains her registration as a dietitian nutritionist and her membership in the Academy of Nutrition and Dietetics.
Content
1. An Overview of Nutrition
Highlight 1: Nutrition Information and Misinformation
2. Planning a Healthy Diet
Highlight 2: Vegetarian Diets
3. Digestion, Absorption and Transport
Highlight 3: Common Digestive Problems
4. The Carbohydrates: Sugars, Starches and Fibers
Highlight 4: Carbs, kCalories and Controversies
5. The Lipids: Triglycerides, Phospholipids and Sterols
Highlight 5: High-Fat Foods -- Friend or Foe?
6. Protein: Amino Acids
Highlight 6: Nutritional Genomics
7. Energy Metabolism
Highlight 7: Alcohol in the Body
8. Energy Balance and Body Composition
Highlight 8: Eating Disorders
9. Weight Management: Overweight, Obesity and Underweight
Highlight 9: The Latest and Greatest Weight-Loss Diet -- Again
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Highlight 10: Vitamin and Mineral Supplements
11. The Fat-Soluble Vitamins, A, D, E and K
Highlight 11: Antioxidant Nutrients in Disease Prevention
12. Water and the Major Minerals
Highlight 12: Osteoporosis and Calcium
13. The Trace Minerals
Highlight 13: Phytochemicals and Functional Foods
14. Fitness: Physical Activity, Nutrients and Body Adaptations
Highlight 14: Supplements as Ergogenic Aids
15. Life Cycle Nutrition: Pregnancy and Lactation
Highlight 15: Fetal Alcohol Syndrome
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
17. Life Cycle Nutrition: Adulthood and the Later Years
Highlight 17: Nutrient-Drug Interactions
18. Diet and Health
Highlight 18: Complementary and Alternative Medicine
19. Consumer Concerns About Foods and Water
Highlight 19: Food Biotechnology
20. Hunger and the Global Environment
Highlight 20: Environmentally Friendly Food Choices
Highlight 1: Nutrition Information and Misinformation
2. Planning a Healthy Diet
Highlight 2: Vegetarian Diets
3. Digestion, Absorption and Transport
Highlight 3: Common Digestive Problems
4. The Carbohydrates: Sugars, Starches and Fibers
Highlight 4: Carbs, kCalories and Controversies
5. The Lipids: Triglycerides, Phospholipids and Sterols
Highlight 5: High-Fat Foods -- Friend or Foe?
6. Protein: Amino Acids
Highlight 6: Nutritional Genomics
7. Energy Metabolism
Highlight 7: Alcohol in the Body
8. Energy Balance and Body Composition
Highlight 8: Eating Disorders
9. Weight Management: Overweight, Obesity and Underweight
Highlight 9: The Latest and Greatest Weight-Loss Diet -- Again
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C
Highlight 10: Vitamin and Mineral Supplements
11. The Fat-Soluble Vitamins, A, D, E and K
Highlight 11: Antioxidant Nutrients in Disease Prevention
12. Water and the Major Minerals
Highlight 12: Osteoporosis and Calcium
13. The Trace Minerals
Highlight 13: Phytochemicals and Functional Foods
14. Fitness: Physical Activity, Nutrients and Body Adaptations
Highlight 14: Supplements as Ergogenic Aids
15. Life Cycle Nutrition: Pregnancy and Lactation
Highlight 15: Fetal Alcohol Syndrome
16. Life Cycle Nutrition: Infancy, Childhood and Adolescence
Highlight 16: Childhood Obesity and the Early Development of Chronic Diseases
17. Life Cycle Nutrition: Adulthood and the Later Years
Highlight 17: Nutrient-Drug Interactions
18. Diet and Health
Highlight 18: Complementary and Alternative Medicine
19. Consumer Concerns About Foods and Water
Highlight 19: Food Biotechnology
20. Hunger and the Global Environment
Highlight 20: Environmentally Friendly Food Choices