Nutritional Sciences From Fundamentals to Food

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  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2006-06-28
  • Publisher: Wadsworth Publishing
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NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPointŪ, and JoinIn on TurningPointŪ), this text is a fresh presentation of nutrition concepts that instructors and students will praise.

Table of Contents

The Science of Nutrition
Assessing Nutritional Status and Guidelines For Dietary Planning
Chemical And Biological Aspects Of Nutrition
Nutritional Physiology: Digestion, Absorption, Circulation and Excretion
Nutrition Matters: Impaired Glucose Regulation and Diabetes
Nutrition Matters: Food Safety and Foodborne Illness
Lipids, Oils, and Fats
Nutrition Matters: Nutrition and Cardiovascular Disease
Energy Metabolism
Nutrition Matters: Sports Nutrition
Energy Balance and Body Weight Regulation
Nutrition Matters: Disordered Eating And Eating Disorders
The Water-Soluble Vitamins
Fat-Soluble Vitamins
Nutrition Matters: Nutrition and Cancer
The Trace Minerals
Nutrition Matters: Alcohol and Health
The Major Minerals and Water
Nutrition Matters: Nutrition and Bone Health
Life Cycle Nutrition
Nutrition Matters: Hunger
Table of Contents provided by Publisher. All Rights Reserved.

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