Nutrition Concepts and Controversies, MyPyramid Update
NUTRITION: CONCEPTS AND CONTROVERIES, MYPYRAMID UPDATE TENTH EDITION focuses on nutrition principles and their application while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge of them. With its new design, contemporary coverage, and engaging writing style, it remains the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course. Drawing readers into the study of nutrition, the authors have created a number of learning tools that are both appealing and accessible. From the chapter content and new Do You Ever... sections to the Food Feature boxes and end-of-chapter Controversies, students find the information they need to better understand important nutrition concepts and to make informed and responsible decisions about their own nutrition. Additionally, the Do It activities, now available online, on the student CD-ROM, and in a free booklet that can be packaged with the text, students can practice applying their nutrition knowledge. There is also the accompanying NUTRITION CONNECTIONS CD-ROM, a unique resource that includes animations, chapter quizzes, a comprehensive glossary, Do It! activities, and Web links. For instructors, we offer a newly redesigned Multimedia Manager that includes PowerPoint slides, animations, videos, and test questions. We also offer a new JoinInTM on TurningPoint, a classroom resource to assess students' knowledge, take attendance, and more. So, whether looking for a text full of up-to-date information, a text that students enjoy reading, a text that offers a robust supplements package, or a text that can engage students and get them excited about studying, NUTRITION CONCEPTS AND CONTROVERSIES is the text for you!
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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
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
Other editions - View all
2006 Thomson 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 consumers contain cooked Copyright 2006 Thomson cup(s Daily Value deficiency develop diabetes diet dietary drink drugs effects energy enzymes fatty acids fiber Figure fish fluid folate fruits genetic glucose glycogen grams heart disease hormone increase infants intake intestine iron item(s juice KEY POINT legumes lipids liver loss meals meat metabolism milk minerals muscle normal nutrients nutrition obesity organic ounce(s percent pesticides physical activity phytochemicals pregnancy protein recommended reduce Rights Reserved risk salt saturated fat slice(s sodium sources starch stomach sugar supplements symptoms Table tablespoon(s tion tissues toxic trans fat vegetables vitamin B12 vitamin D whole grains women zinc