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John Wiley & Sons Inc
List Price: $245.70

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This is the 3rd edition with a publication date of 1/4/2013.

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This book helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, the book brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns-both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.

Table of Contents

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

Chapter 6: Proteins and Amino Acids Chapter

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

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