Nutritional Sciences From Fundamentals to Food

ISBN-10: 0324598645

ISBN-13: 9780324598643

Edition: 2nd 2010

Authors: Michelle McGuire, Kathy A. Beerman, Shelley McGuire

List price: $286.95
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Book details

List price: $286.95
Edition: 2nd
Copyright year: 2010
Publisher: Brooks/Cole
Publication date: 10/5/2009
Binding: Hardcover
Pages: 768
Size: 8.75" wide x 10.75" long x 1.25" tall
Weight: 4.290
Language: English

Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.

Dr. Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. The author of several published articles, she specializes in research focusing on dietary practices of college students and the effects of isoflavones on health parameters in postmenopausal women. Dr. Beerman also has published several articles accessing the effectiveness of computer technology in the college classroom. Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education, life cycle nutrition, and pathophysiology. Since joining the faculty at Washington State University in 1989, she has taught more than 10,000 students and has been the recipient of several teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition and health sciences, has helped create this innovative introductory nutrition text.

The Science of Nutrition
Assessing Nutritional Status and Guidelines For Dietary Planning
Nutritional Chemistry and Physiology
Carbohydrates
Nutrition Matters: Impaired Glucose Regulation and Diabetes
Protein
Nutrition Matters: Food Safety and Foodborne Illness
Lipids
Nutrition Matters: Nutrition and Cardiovascular Disease
Energy Metabolism
Nutrition Matters: Alcohol and Health
Energy Balance and Body Weight Regulation
Nutrition Matters: Disordered Eating And Eating Disorders
Nutrition, Physical Activity, and Athletic Performance
Fat-Soluble Vitamins
Nutrition Matters: Nutrition and Cancer
Water-Soluble Vitamins
The Major Minerals and Water
Nutrition Matters: Nutrition and Bone Health
The Trace Minerals
Life Cycle Nutrition
Nutrition Matters: Food Insecurity, Hunger and Malnutrition
Aids to Calculation
Nutrition-Related Biochemistry
Estimated Energy Requirement (EER) Calculations and Physical Activity (PA) Values
Summary of the USDA Dietary Guidelines for Americans
The Exchange System
Answers to Review Questions and Practice Calculations
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