Nutrition: Concepts and Controversies, Volume 10
With more than 1 million users, NUTRITION: CONCEPTS AND CONTROVERSIES is the text of choice for instructors and students alike. Thoroughly updated, the exciting new eleventh edition is leading in excellence through premium content and resources that focus on nutrition principles and their application while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge of them. It is packed with practical applications that support quantitative learning skills, critical-thinking skills, and behavior change. Drawing readers into the study of nutrition, the authors have created a number of learning tools that are both appealing and accessible. Through captivating chapter opening Do You Ever sections, Food Feature and Consumer Corner sections, integrated Key Points, and end-of-chapter Controversies, students can find a wealth of information to help them better understand important nutrition concepts--and make informed and responsible decisions about their own nutrition. Additionally, the new CengageNOW resource site delivers easy course management tools and helps track student learning outcomes. It also offers a variety of learning aids, including the unique MyTurn student video case studies, personalized learning plans, behavior change activities, animations, and more. The new PowerLecture CD-ROM for instructors provides a myriad of lecture tools, including PowerPoint, animations, videos, clicker questions, and test questions. Combining a powerful package with comprehensive, up-to-date coverage that engages students, NUTRITION CONCEPTS AND CONTROVERSIES, Eleventh Edition, is the text for you!
Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.
What people are saying - Write a review
We haven't found any reviews in the usual places.
Food Choices and Human Health
Nutrition ToolsStandards and Guidelines
The Remarkable Body
The Carbohydrates Sugar Starch Glycogen and Fiber
The Lipids Fats Oils Phospholipids and Sterols
The Proteins and Amino Acids
Water and Minerals
Child Teen and Older Adult
Hunger and the Global Environment
A Table of Food Composition
Guidelines and Meal Planning
C Aids to Calculation
Exchange Lists for Diabetes formerly US Food Exchange System
E Food Patterns to Meet the Dietary Guidelines for Americans 2005
2008 Cengage Learning absorption adults alcohol amino acids amounts athletes bacteria beverages blood pressure body fat body weight body's bone calcium calories cancer carbohydrate cause cells CHAPTER cheese cholesterol consume contain cooked Copyright 2008 Cengage cup(s Daily Value deficiency diabetes diet dietary drink drugs effects energy enzymes factors fatty acids fiber fish folate foodborne illnesses foods fruits genetic glucose glycogen grams Guidelines heart disease hormone increase infants intake intestine iron item(s juice key point legumes lipids liver low-fat meals meat metabolism milk minerals muscle nutrients nutrition obesity percent pesticides physical activity phytochemicals pregnancy protein recommended reduce Rights Reserved risk salt saturated fat slice(s snack sodium sources sugar supplements symptoms Table tablespoon(s tion tissues toxic trans fat vegetables vegetarian vitamin vitamin B12 vitamin D whole grains women zinc