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Nutrition in clinical practice : 4th ed.

Tác giả: David Katz, Ming-Chin Yeh [et al.]

Introduction Carbohydrate represents the predominant form of all plant matter and is thus a principal dietary source of energy for humans in nearly every culture. Food plants are composed principally of sugars, starches - the carbohydrate energy reserve in plants, cellulose, and other components. ...

Food

Tác giả: Fabio Parasecoli

Presenting to Food : a citizen's manual. Making sense of food systems. Health and nutrition. Environment and sustainability. Technology. Hunger and food security. What happens next?.

Nutrition : an applied approach : 5th ed.

Tác giả: Janice Thompson, Melinda Manore

It introduces non-majors to nutrition with an innovative format that promotes long-term learning without rote memorization. Key focus areas include: functions of vitamins and minerals in the body, fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health. ...

Nutrition concepts and controversies

Tác giả: Frances Sizer Webb, Eleanor Noss Whitney

1: Food choices and human health; 2: Nutrition tools: standards and guidelines; 3: The remarkable body; 4: The carbohydrates: sugar, starch, glycogen, and fiber; 5: The lipids: fats, oils, phospholipids, and sterols; 6: The proteins and amino acids; 7: The vitamins; 8: Water and minerals; 9: Energy ...

Nutrition : an applied approach (CD)

Tác giả: Janice Thompson, Melinda Manore

1. The Role of Nutrition in Our Health; 2. Designing a Healthful Diet; 3. The Human Body: Are We Really What We Eat?; 4. Carbohydrates: Plant-Derived Energy Nutrients In Depth: Alcohol; 5. Fat: An Essential Energy-Supplying Nutrient; 6. Proteins: Crucial Components of All Body Tissues In Depth: ...