Smolin, Lori A. / Grosvenor, Mary B. Nutrition Science and Applications
June 2013 ca. 185.- Euro 2013. 880 Pages, Hardcover ISBN 978-1-118-28826-9 - John Wiley & Sons
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Detailed description This book helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, the book brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns--both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.
From the contents Chapter 1: Nutrition: Food for Health
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
Chapter 3: Digestion, Absorption, and Metabolism
Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
Chapter 5: Lipids Focus on Alcohol Chapter
Chapter 6: Proteins and Amino Acids Chapter
Chapter 7: Energy Balance and Weight Management Focus on Eating Disorders
Chapter 8: The Water-Soluble Vitamins
Chapter 9: The Fat-Soluble Vitamins Focus on Phyotchemicals
Chapter 10: Water and the Electrolytes
Chapter 11: Major Minerals and Bone Health
Chapter 12: The Trace Elements Focus on Non-Vitamin and Non-Mineral Supplements
Chapter 13: Nutrition and Physical Activity
Chapter 14: Nutrition During Pregnancy and Lactation
