Nutrition: Concepts and Controversies
Focuses on nutrition principles and their application while offering coverage of the biological foundations of nutrition. This book is accompanied by Nutrition Connections CD-ROM, a resource that includes animations, chapter quizzes, a comprehensive glossary, Do It! activities, and Web links.
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The Science of Nutrition
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Nutrition Concepts and Controversies, MyPyramid Update
Frances Sizer,Ellie Whitney
Limited preview - 2006
absorption adults alcohol amino acids amounts antioxidant athletes bacteria beans beverages blood glucose blood pressure body fat body weight body's bone bread calcium calories cancer carbohydrate cause cells Chapter cheese cholesterol consumers contain cooked cup(s deficiency develop diabetes diet dietary Dietary Reference Intakes digestive tract drink drugs effects energy enzymes fatty acids fiber fish fluid ounce(s folate food energy foodborne illness fruits genetic glycogen grams heart disease hormone increase infants insulin intake intestine iron item(s juice K€V POINT legumes lipids liver meals meat metabolism milk minerals molecules muscle niacin normal nutrients nutrition obesity organic percent pesticides physical activity phytochemicals pregnancy protein recommended reduce risk saturated fat slice sodium sources starch sugar supplements symptoms tablespoon(s tion tissues toxic trans fat vegetables vitamin vitamin B12 whole grains women zinc