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Nutrition Concepts and Controversies,9780495390657
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Nutrition Concepts and Controversies

by ;
Edition:
11th
ISBN13:

9780495390657

ISBN10:
0495390658
Format:
Paperback
Pub. Date:
11/12/2007
Publisher(s):
Cengage Learning

Summary

With more than 1 million users, NUTRITION: CONCEPTS AND CONTROVERSIES remains the nutrition text of choice for majors and non-majors alike. Packed with practical applications and powerful resources, the exciting new eleventh edition equips you with a thorough understanding of important nutrition concepts and tools to make informed and responsible decisions about your own nutrition. Known for its clear explanations that show relevance to readers, the text helps students of all backgrounds learn the basics of nutrition--from being good consumers to understanding the science of nutrition. It is packed with practical applications that support quantitative learning skills, critical-thinking skills, and behavior change. The authors quickly draw you into the study of nutrition through a number of innovative learning tools, including captivating chapter opening "Do You Ever" sections, "Food Feature" and "Consumer Corner" sections, integrated "Key Points," and end-of-chapter "Controversies." An exciting new CengageNOW? resource site provides a variety of learning aids, including the unique "MyTurn" student video case studies, personalized learning plans, behavior change activities, animations, and much more. Combining a powerful package with comprehensive, up-to-date, engaging coverage, NUTRITION CONCEPTS AND CONTROVERSIES, Eleventh Edition, is the text for you!

Table of Contents

Food Choices and Human Health
Sorting The Impostors From The Real Nutrition Experts
Nutrition Tools+Standards and Guidelines
Are Some Foods "Super Foods" for Health?
The Remarkable Body
Alcohol And Nutrition: Do The Benefits Outweigh The Risks?
The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
Sugar And Alternative Sweeteners: Are They Bad For You?
The Lipids: Fats, Oils, Phospholipids, and Sterols
High-Fat F
Table of Contents provided by Publisher. All Rights Reserved.


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