Synopsis
An introduction to basic nutrition looks at how the body converts food into energy and includes coverage of how carbohydrates, proteins, fiber, lipids, vitamins, and minerals contribute to good health.
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Review
..."Smolin and Grosvenor certainly know their material...these books delve into the complexities of nutrition...aiming to enable readers to make informed choices regarding personal diet."
About the Author
Lori A. Smolin, Ph.D., received a B.S. from Cornell University and a doctorate from the University of Wisconsin at Madison, USA. She completed postdoctoral training both at the Harbor-UCLA Medical Center and at the University of California at San Diego, USA. She teaches in the Department of Nutritional Science at the University of Connecticut, USA.
Mary B. Grosvenor, M.S., R.D., received her B.A. in English from Georgetown University and her M.S. in nutrition sciences from the University of California at Davis, USA. She is a registered dietitian with experience in public health, clinical nutrition, and nutrition research. She works as a hospital dietitian and certified diabetes educator.
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