Perspectives in NutritionPerspectives in Nutrition, Seventh Edition, is an introductory nutrition text appropriate for the majors and mixed-majors nutrition courses. This student-focused text presents the major concepts in nutrition including the body's use of food nutrients and diet planning throughout the life cycle. The text places special emphasis on the application of nutrition principles in everyday life by exploring the health consequences of nutrition practices. |
Contents
Key Chapter Concepts | 3 |
Nutrient Composition of Diets and the Human Body | 9 |
Using Scientific Research to Determine Nutrient Needs | 18 |
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62 other sections not shown
Common terms and phrases
½ cup absorption adults alcohol American amino acids amount anemia anorexia nervosa athletes blood glucose bone bulimia nervosa calcium calories cancer carbohydrate carbon cardiovascular disease cause cereal Chapter cheese chemical cholesterol choline citric acid cycle compounds CONCEPT CHECK consume contain Daily Value decrease deficiency diabetes diet dietary fiber digestion drinking eating disorders energy intake enzyme excretion factors fatty acids fluid folate Food Guide Pyramid fruits function genetic glucose heart disease hormone human hypertension increase insulin iron kcal kidney labels lipids liver meal meat membrane metabolism mg/day milk minerals molecules muscle needs niacin nutrient Nutrition obesity oxygen physical activity protein red blood cells reduce risk saturated fat small intestine sodium sources stomach studies sugar supplements symptoms synthesis therapy thiamin tion tissue toxicity triglycerides vegetables vitamin B-12 vitamin E weight loss whole grains women zinc