Nutritional Sciences: From Fundamentals to Food/with Table of Food Composition - Hardcover

Mcguire, Michelle; Beerman, Kathy A.

Hardcover

ISBN 10: 0324598645 ISBN 13: 9780324598643

Publisher: Brooks/Cole Pub Co, 2009

Synopsis

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.

About this title

Review:

1. The Science of Nutrition. 2. Nutritional Assessment and Dietary Planning. 3. Chemical, Biological, and Physiological Aspects of Nutrition. 4. Carbohydrates. Nutrition Matters Nutrition and Diabetes. 5. Protein. Nutrition Matters Food Safety. 6. Lipids. Nutrition Matters Nutrition and Cardiovascular Health. 7. Energy Metabolism. Nutrition Matters Alcohol, Health, and Disease. 8. Energy Balance and Body Weight Regulation. Nutrition Matters Disordered Eating. 9. Physical Activity and Health. 10. Water-Soluble Vitamins. 11. Fat-Soluble Vitamins. Nutrition Matters Nutrition and Cancer. 12. The Major Minerals and Water. Nutrition Matters Nutrition and Bone Health. 13. The Trace Minerals. 14. Life Cycle Nutrition. Nutrition Matters Food Insecurity, Hunger, and Malnutrition.

About the Author:

Dr. Michelle Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course."

About this edition

• Publisher: Brooks/Cole Pub Co
• Publication date: 2009
• ISBN 10: 0324598645
• ISBN 13: 9780324598643
• Binding: Hardcover
• Edition number: 2
• Number of pages: 673