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Nutrition Science and Applications

ISBN-10: 0471268798
ISBN-13: 9780471268796
Edition: 4th 2003 (Revised)
List price: $179.95
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Description: Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal-our lives are filled with choices about what we eat. That's why Lori Smolin and Mary Grosvenor's Nutrition: Science and Applications, 4/E helps you understand how to analyze  More...

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Book details

List price: $179.95
Edition: 4th
Copyright year: 2003
Publisher: John Wiley & Sons, Incorporated
Publication date: 1/10/2003
Binding: Paperback
Pages: 768
Size: 8.75" wide x 11.00" long x 1.00" tall
Weight: 3.344
Language: English

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal-our lives are filled with choices about what we eat. That's why Lori Smolin and Mary Grosvenor's Nutrition: Science and Applications, 4/E helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day.Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting-edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition, this edition features a new chapter, Meeting Nutrient Needs: Food Versus Supplements, which discusses the benefits and drawbacks of meeting nutritional needs with foods, fortified foods, and supplements, as well as the role of herbal supplements.Student Study GuideDesigned to be used alongside Nutrition, 4E this author created study guide provides students with a wealth of mate rial to help ensure that they are successful in the course. Included are chapter outlines, multiple-choice questions, short-answer review questions, and a variety of learning activities.

Nutrition: Sorting Fact from Fantasy
Nutrition: Everyday Choices
Applying the Science of Nutrition
The Human Body: From Meals to Molecules
Energy-Yielding Nutrients
Carbohydrates: Sugars, Starches, and Fiber
Lipids: How Much of a Good Thing?
Protein: The Privileged Nutrient
Energy Balance and Weight Management
Water and the Micronutrients
The Water-Soluble Vitamins
The Fat-Soluble Vitamins
The Internal Sea: Water and the Major Minerals
The Trace Minerals: Our Elemental Needs
Applying Nutrition to Life
Meeting Our Needs: Food, Fortified Food, and Supplements
Fueling Fitness: Nutrition and Exercise
In the Beginning: Nutrition for Mothers and Infants
The Growing Years: Infancy to Adolescence
Nutrition and Aging: The Adult Years
Nutrition in Today's World
How Safe Is Our Food Supply?
The Global View: Feeding the World
Appendices
Glossary
Index

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