Nutrition: Science and Applications with Booklet package, 2nd Edition

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  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 1/1/2010
  • Publisher: Wiley
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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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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
Food Safety
Focus on Biotechnology
World Hunger and Malnutrition
Appendices A-1
Glossary G-1
Index I-1
Table of Contents provided by Publisher. All Rights Reserved.

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