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Understanding Nutrition

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Understanding Nutrition

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Understanding Nutrition by Eleanor N. Whitney
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Description

See for yourself how the best-selling introductory nutrition text, "Understanding Nutrition, 12/e, International Edition" by Ellie Whitney and Sharon Rady Rolfes, encourages you to engage, interact, and connect with the core concepts of nutrition.

Table of Contents

1. An Overview of Nutrition. Highlight: Nutrition Information and Misinformation-On the Net and in the News. 2. Planning a Healthy Diet. Highlight: Vegetarian Diets. 3. Digestion, Absorption, and Transport. Highlight: Common Digestive Problems. 4. The Carbohydrates: Sugars, Starches, and Fibers. Highlight: Carbs, Calories, and Controversies. 5. The Lipids: Triglycerides, Phospholipids, and Sterols. Highlight: High-Fat Foods-Friend or Foe? 6. Protein: Amino Acids. Highlight: Nutritional Genomics. 7. Metabolism: Transformations and Interactions. Highlight: Alcohol and Nutrition. 8. Energy Balance and Body Composition. Highlight: Eating Disorders. 9. Weight Management: Overweight, Obesity, and Underweight. Highlight: The Latest and Greatest Weight-Loss Diet-Again. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight: Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, and K. Highlight: Antioxidant Nutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight: Osteoporosis and Calcium. 13. The Trace Minerals. Highlight: Phytochemicals and Functional Foods. 14. Fitness: Physical Activity, Nutrients, and Body Adaptations. Highlight: Supplements as Ergogenic Aids. 15. Life Cycle Nutrition: Pregnancy and Lactation. Highlight: Fetal Alcohol Syndrome. 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight: Childhood Obesity and the Early Development of Chronic Diseases. 17. Life Cycle Nutrition: Adulthood and the Later Years. Highlight: Nutrient-Drug Interactions. 18. Diet and Health. Highlight: Complementary and Alternative Medicine. 19. Consumer Concerns about Foods and Wate.r Highlight: Food Biotechnology. 20. Hunger and the Global Environment. Highlight: Environmentally-Friendly Food Choices. Appendix A: Cells, Hormones, and Nerves. Appendix B: Basic Chemistry Concepts. Appendix C: Biochemical Structures and Pathways. Appendix D: Measures of Protein Quality. Appendix E: Nutrition Assessment. Appendix F: Physical Activity and Energy Requirements. Appendix G: United States: Exchange Lists. Appendix H: Table of Food Composition. Appendix I: WHO: Nutrition Recommendations Canada: Choice System and Guidelines. Appendix J: Healthy People 2010. Glossary. Index. Dietary Reference Intakes (inside front covers, pp. A-C). Aids to Calculations (inside back pages, pp. W-X). Daily Values for Food Labels (inside back cover, p. Y). Glossary of Nutrient Measures (inside back cover, p. Y). Body Mass Index (inside back cover, p. Z).
Release date Australia
January 31st, 2010
Country of Publication
United States
Edition
International ed of 12th revised ed
Imprint
Brooks/Cole
Pages
960
Dimensions
228x276x28
ISBN-13
9780538734769
Product ID
3803438

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