Nutrition: Concepts and Controversies, MyPlate Update
Why not have it ALL for your Introductory Nutrition course? With Sizer/Whitney's NUTRITION: CONCEPTS AND CONTROVERSIES, MYPLATE UPDATE, 12e you can! A trusted author team with unparalleled research and excellent writing A modern textbook thoroughly updated with 2010 Dietary Guidelines, MyPlate, and Healthy People 2020. A superior program integrated with market-leading Diet Analysis software to meet all teaching and learning objectives. Updated with the 2010 Dietary Guidelines, MyPlate, and Healthy People 2020, NUTRITON: CONCEPTS AND CONTROVERSIES, MYPLATE UPDATE, continues to focus on core nutrition principles and their personal applications while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge. The authors' lively, approachable writing style gives students just the right amount of detail--striking the perfect balance between scientific research, core concepts, and applications that provide a meaningful context for students. Drawing readers into the study of nutrition, the text dispels students' existing misconceptions, and empowers them to make better nutrition choices and enact real, lasting behavior change.
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Food Choices and Human Health
Nutrition ToolsStandards and Guidelines
The Remarkable Body
Carbohydrates Sugar Starch Glycogen and Fiber
The Lipids Fats Oils Phospholipids and Sterols
The Proteins and Amino Acids
Nutrients Physical Activity and the Bodys Responses
Diet and Health
Food Safety and Food Technology
Life Cycle Nutrition Mother and Infant
Child Teen and Older Adult
Hunger and the Global Environment
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½ cup(s 2012 Cengage Learning absorption adults alcohol amino acids amounts athletes beverages blood pressure body fat body weight body’s bone calcium calories cancer carbohydrate cause cells Chapter cheese cholesterol ConCepT LinK consume contain cooked copied Copyright 2012 Cengage Daily Value deficiency diabetes diet dietary drinks drugs Due to electronic duplicated eating eBook and/or eChapter(s electronic rights energy enzymes fatty acids fiber Figure fish fluid folate foodborne illnesses foods fruits genes genetic glucose glycogen grams heart disease hormones increase infants intake intestine iron item(s juice Key Point legumes lipids liver loss meals meat metabolism milk minerals muscle nutrients nutrition obesity oz-eq percent physical activity phytochemicals pregnancy protein reduce Rights Reserved risk saturated fat scanned sodium sources sugar supplements suppressed symptoms Table third party content tissues toxic trans fat vegetables vitamin B12 vitamin D whole grains women