Nutrition

Science and Applications

Lori A. Smolin, Mary B. Grosvenor, Debbie Gurfinkel

• Publisher: Wiley
• Year: 2020
• eBook ISBN: 9781119613787
• Edition: 3
• Topic: Biological Sciences
• Subtopic: Biology
• Index: Biological Sciences

Nutrition: Science and Applications, 3 rd Canadian Edition, provides students with a strong foundational knowledge of human nutrition, covering all essential nutrients, their functions in the body, and their sources and dietary components. Presenting an innovative critical-thinking approach to the subject, this leading textbook goes beyond the basics to explore underlying nutrition processes while discussing the latest research, debates, and controversies related to nutrition and health. The text offers an accessible, visually-rich presentation of topics designed to be highly relevant and relatable to Canadian readers.

The ideal text for college-level nutrition courses, this new edition features extensively revised and updated content throughout — aligning with the latest nutrition research, recommendations, guidelines, and Canadian government regulations. The authors real-world approach enables students to apply concepts of nutrition science in their own lives as consumers, and in their future careers as scientists and health professionals. Balanced coverage of fundamental nutrition topics integrates with comprehensive discussion of nutrient metabolism, health and disease relationships, dietary patterns, Canadian and global nutrition issues, and much more.

Table of contents

• Cover
• Title Page
• Copyright
• About the Authors
• Preface
• Acknowledgements
• Brief Contents
• 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 Fibre
• Focus On 1: Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management
• Chapter 5: Lipids
• Focus On 2: Alcohol
• Chapter 6: Proteins and Amino Acids
• Chapter 7: Energy Balance and Weight Management
• Focus On 3: Obesity, Metabolism, and Disease Risk
• Chapter 8: The Water-Soluble Vitamins
• Chapter 9: The Fat-Soluble Vitamins
• Focus On 4: Phytochemicals
• Chapter 10: Water and the Electrolytes
• Chapter 11: Major Minerals and Bone Health
• Focus On 5: Natural Health Products
• Chapter 12: The Trace Elements
• Focus On 6: Integrating Nutrient Function in the Body
• Chapter 13: Nutrition and Physical Activity
• Chapter 14: Nutrition During Pregnancy and Lactation
• Chapter 15: Nutrition from Infancy to Adolescence
• Focus On 7: Eating Disorders
• Chapter 16: Nutrition and Aging: The Adult Years
• Chapter 17: Food Safety
• Focus On 8: Biotechnology
• Chapter 18: World Hunger and Malnutrition
• APPENDIX A: Additional DRI Tables
• APPENDIX B: Standards for Body Size
• APPENDIX C: Normal Blood Values of Nutritional Relevance
• APPENDIX D: Eating Well with Canada’s Food Guide from 2007 to 2019
• APPENDIX E: Calculations and Conversions
• APPENDIX F: World Health Organization Nutrition Recommendations
• APPENDIX G: U.S. Nutrition Recommendations
• APPENDIX H Energy Expenditure for Various Activities
• APPENDIX I Chemistry, Metabolism, and Structures
• APPENDIX J Critical Thinking Answers
• GLOSSARY
• INDEX