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  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 2013-01-04
  • Publisher: John Wiley & Sons Inc

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Supplemental Materials

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  • The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.


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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