Nutritional Sciences From Fundamentals to Food (with Table of Food Composition Booklet)

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  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 2009-10-05
  • Publisher: Brooks Cole
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CRYSTAL CLEAR SCIENCE + COMPELLING APPLICATIONS = A BALANCED PROGRAM FOR TEACHING AND LEARNING In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 2/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to studentsí daily lives and their careers. Supported by an impressive visual design and comprehensive supplements, Nutritional Sciences offers a unique, balanced program for teaching and learning.

Table of Contents

The Science of Nutrition
Assessing Nutritional Status and Guidelines For Dietary Planning
Nutritional Chemistry and Physiology
Nutrition Matters: Impaired Glucose Regulation and Diabetes
Nutrition Matters: Food Safety and Foodborne Illness
Nutrition Matters: Nutrition and Cardiovascular Disease
Energy Metabolism
Nutrition Matters: Alcohol and Health
Energy Balance and Body Weight Regulation
Nutrition Matters: Disordered Eating And Eating Disorders
Nutrition, Physical Activity, and Athletic Performance
Fat-Soluble Vitamins
Nutrition Matters: Nutrition and Cancer
Water-Soluble Vitamins
The Major Minerals and Water
Nutrition Matters: Nutrition and Bone Health
The Trace Minerals
Life Cycle Nutrition
Nutrition Matters: Food Insecurity, Hunger and Malnutrition
Aids to Calculation
Nutrition-Related Biochemistry
Estimated Energy Requirement (EER) Calculations and Physical Activity (PA) Values
Summary of the USDA Dietary Guidelines for Americans
The Exchange System
Answers to Review Questions and Practice Calculations
Table of Contents provided by Publisher. All Rights Reserved.

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