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    Understanding Nutrition

    ISBN-10: 0538734655
    ISBN-13: 9780538734653
    Author(s): Eleanor Noss Whitney, Sharon Rady Rolfes
    List price: $277.95
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    List Price: $277.95
    Edition: 12th
    Publisher: Wadsworth
    Binding: Hardcover
    Pages: 960
    Size: 9.75" wide x 11.50" long x 1.50" tall
    Weight: 5.896
    Language: English

    Ellie Whitney, PH.D., received her B.A. in Biology from Radcliffe College in 1960 and her Ph.D. in Biology from Washington University, St. Louis, in 1970. Formerly on the faculty at Florida State University and a dietitian registered with the American Dietetic Association, she now devotes full time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES, TENTH EDITION; UNDERSTANDING NUTRITION, ELEVENTH EDITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION, SEVENTH EDITION; and NUTRITION AND DIET THERAPY, SEVENTH EDITION, all with Thomson Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.

    Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains an ongoing bibliographic database that tracks research in over 1,000 nutrition-related topics. She also teaches Introductory Nutrition courses at Florida State University. Her publications include UNDERSTANDING NUTRITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION; and NUTRITION FOR HEALTH AND HEALTH CARE; as well as LIFE SPAN NUTRITION: CONCEPTION THROUGH LIFE; and the NUTRITION INTERACTIVE CD-ROM. In addition to writing, research, and teaching, Rolfes also guest lectures at universities and at professional conferences and serves as a consultant for various educational projects. She maintains her registration as a dietitian and membership with the American Dietetic Association.

    An Overview of Nutrition
    Highlight: Nutrition Information and Misinformation--On the Net and in the News
    Planning a Healthy Diet
    Highlight: Vegetarian Diets
    Digestion, Absorption, and Transport
    Highlight: Common Digestive Problems
    The Carbohydrates: Sugars, Starches, and Fibers
    Highlight: Carbs, Calories, and Controversies
    The Lipids: Triglycerides, Phospholipids, and Sterols
    Highlight: High-Fat Foods--Friend or Foe?
    Protein: Amino Acids
    Highlight: Nutritional Genomics
    Metabolism: Transformations and Interactions
    Highlight: Alcohol and Nutrition
    Energy Balance and Body Composition
    Highlight: Eating Disorders
    Weight Management: Overweight, Obesity, and Underweight
    Highlight: The Latest and Greatest Weight-Loss Diet--Again
    The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight: Vitamin and Mineral Supplements
    The Fat-Soluble Vitamins: A, D, E, and K. Highlight: Antioxidant Nutrients in Disease Prevention
    Water and the Major Minerals
    Highlight: Osteoporosis and Calcium
    The Trace Minerals
    Highlight: Phytochemicals and Functional Foods
    Fitness: Physical Activity, Nutrients, and Body Adaptations
    Highlight: Supplements as Ergogenic Aids
    Life Cycle Nutrition: Pregnancy and Lactation
    Highlight: Fetal Alcohol Syndrome
    Life Cycle Nutrition: Infancy, Childhood, and Adolescence
    Highlight: Childhood Obesity and the Early Development of Chronic Diseases
    Life Cycle Nutrition: Adulthood and the Later Years
    Highlight: Nutrient-Drug Interactions
    Diet and Health
    Highlight: Complementary and Alternative Medicine
    Consumer Concerns about Foods and Wate.r Highlight: Food Biotechnology
    Hunger and the Global Environment
    Highlight: Environmentally-Friendly Food Choices
    Cells, Hormones, and Nerves
    Basic Chemistry Concepts
    Biochemical Structures and Pathways
    Measures of Protein Quality
    Nutrition Assessment
    Physical Activity and Energy Requirements
    United States: Exchange Lists
    Table of Food Composition
    WHO: Nutrition Recommendations Canada: Choice System and Guidelines
    Healthy People 2010
    Dietary Reference Intakes (inside front covers, pp. A-C)
    Aids to Calculations (inside back pages, pp. W-X)
    Daily Values for Food Labels (inside back cover, p. Y)
    Glossary of Nutrient Measures (inside back cover, p. Y)
    Body Mass Index (inside back cover, p. Z)

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