eBook - PDF
Nutrition
Science and Applications
Lori A. Smolin, Mary B. Grosvenor
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- 848 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Nutrition
Science and Applications
Lori A. Smolin, Mary B. Grosvenor
Book details
Table of contents
Citations
About This Book
This text is an unbound, three hole punched version. Nutrition: Science and Applications, 4 th Edition helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin 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.
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Information
Table of contents
- Cover
- Title Page
- Copyright Page
- About the Authors
- Dedication
- Preface
- Acknowledgments
- Brief Contents
- Contents
- 1 Nutrition: Food for Health
- 2 Nutrition Guidelines: Applying the Science of Nutrition
- 3 Digestion, Absorption, and Metabolism
- 4 Carbohydrates: Sugars, Starches, and Fiber
- 5 Lipids: Triglycerides, Phospholipids, and Cholesterol
- 6 Proteins and Amino Acids
- 7 Energy Balance and Weight Management
- 8 The Water-Soluble Vitamins
- 9 The Fat-Soluble Vitamins
- 10 Water and the Electrolytes
- 11 Major Minerals and Bone Health
- 12 The Trace Minerals
- 13 Nutrition and Physical Activity
- 14 Nutrition During Pregnancy and Lactation
- 15 Nutrition from Infancy to Adolescence
- 16 Nutrition and Aging: The Adult Years
- 17 Food Safety
- 18 World Hunger and Malnutrition
- A. Additional DRI Tables
- B. Other Government Recommendations
- C. U.S. Nutrition Recommendations and Guidelines
- D. Energy Expenditure for Various Activities
- Glossary
- References
- Index
- EULA