Nutrition

ISBN-13: 9781118878385 / Angielski / Twarda / 2015 / 888 str.

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

Opis

Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned-both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.

Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition.

Spis treści

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 Beyond the Basics
Chapter 5: Lipids
Focus on Alcohol
Chapter 6: Proteins and Amino Acids
Chapter 7: Energy Balance and Weight Management
Focus on Obesity
Chapter 8: The Water–Soluble Vitamins
Chapter 9: The Fat–Soluble Vitamins
Focus on Phytochemicals
Chapter 10: Water and the Electrolytes
Chapter 11: Major Minerals and Bone Health
Focus on Non–Vitamin and Non–Mineral Supplements  
Chapter 12: The Trace Elements
Focus on Integrating Nutrient Function
Chapter 13: Nutrition and Physical Activity
Chapter 14: Nutrition During Pregnancy and Lactation
Chapter 15: Nutrition from Infancy to Adolescence
Focus on Eating Disorders 
Chapter 16: Nutrition and Aging: The Adult Years
Chapter 17: Food Safety
Focus on Biotechnology 
Chapter 18: World Hunger and Malnutrition