Nutritional Sciences: From Fundamentals to Food
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 students 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.
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The Science of Nutrition
Nutritional Assessment and Dietary Planning
Chemical Biological and Physiological Aspects of Nutrition
Energy Balance and Body Weight Regulation
The Major Minerals
The Trace Minerals
Life Cycle Nutrition
Physical Activity Health and Sports Nutrition
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absorption adults alcohol American amino acids amounts assess associated athletes blood glucose body weight body’s bonds bone calcium called calories cancer carbohydrate cardiovascular cause cell membranes Chapter chemical cholesterol citric acid cycle Clinical coenzyme consume consumption contain decrease deficiency diet dietary fiber Dietary Guidelines Dietary Reference Intakes digestion disease drinking eating disorders energy intake energy metabolism enzymes example factors FADH2 fatty acids fiber Figure fluid folate foodborne illness function gastric genetic glycogen growth H H H heart hormone important increase infants insulin iron Journal kcal levels lipids lipoprotein liver meat milk molecules muscle MyPyramid needed nutrients Nutrition Matters obesity organs oxidative oxygen pancreas pathways physical activity pregnancy protein reactions recommended regulation release risk small intestine sodium sources stomach supplements synthesis tion tract transport triglycerides type 2 diabetes vegetables vitamin B12 vitamin D women