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Nutrition: Science and Applications, 2e helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin 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
|Nutrition: Food for Health|
|Nutrition Guidelines: Applying the Science of Nutrition|
|Digestion, Absorption, and Metabolism|
|Carbohydrates: Sugars, Starches, and Fiber|
|Focus on Alcohol|
|Proteins and Amino Acids|
|Energy Balance and Weight Management|
|Focus on Eating Disorders|
|The Water-Soluble Vitamins|
|The Fat-Soluble Vitamins|
|Focus on Phyotchemicals|
|Water and the Electrolytes|
|Major Minerals and Bone Health|
|The Trace Elements|
|Focus on Non-Vitamin and Non-Mineral Supplements|
|Nutrition and Physical Activity|
|Nutrition During Pregnancy and Lactation|
|Nutrition from Infancy to Adolescence|
|Nutrition and Aging: The Adult Years|
|Focus on Biotechnology|
|World Hunger and Malnutrition|
|Table of Contents provided by Publisher. All Rights Reserved.|