48321Nutrition : an applied approach (CD)
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: Vitamins and Minerals: Micronutrients with Macro Powers; 7. Nutrients Involved in Fluid and Electrolyte Balance; 8. Nutrients Involved in Antioxidant Function In Depth: Phytochemicals and Functional Foods; 9. Nutrients Involved in Bone Health; 10. Nutrients Involved in Energy Metabolism and Blood Health; 11. Achieving and Maintaining a Healthful Body Weight; 12. Nutrition and Physical Activity: Keys to Good Health; 13. Disordered Eating; 14. Food Safety: Impact on Consumers; 15. Nutrition Through the Lifecycle: Pregnancy and the First Year of Life.
48322Nutrition : an applied approach : 2nd ed.
The Second Edition of Nutrition: An Applied Approach, presents introductory nutrition information to non-majors in an applied format that discourages memorization and promotes long-term understanding of the material. The authors capitalize on students’ natural interest in nutrition by demonstrating how it relates to their health and their everyday lives, and by addressing- and debunking- commonly held misconceptions students have. The applied nature of the book is also reflected in the functional organization of the micronutrient chapters.
48323Nutrition : an applied approach : 5th ed.
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. The 5th Edition shows how nutrition concepts apply to our daily lives with new chapters on food equity, sustainability, and obesity. A new suite of ABC News Videos and Focus Figures explore nutrition, human disease, and nutrients found in food. To engage students and help them learn, understand, and retain even the most difficult concepts, each chapter now includes Learning Outcomes and a new study plan that connects to Mastering™ Nutrition reading quizzes and exercises.
48324Nutrition : concepts & controversies
More conversational than a pure-science text, this book explores the essentials of nutrition--including how the body breaks down and uses food, food safety, sports nutrition and special nutritional needs throughout the human life cycle--and asks you to weigh in on relevant debates, such as sustainable diets, the safety of supplements, genetically modified foods, how much is too much sugar, and keto and paleo diets.
48325Nutrition concepts and controversies
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 balance and healthy body weight; 10: Nutrients, physical activity, and the body's responses; 11: Diet and health; 12: Life cycle nutrition: mother and infant; 13: Child, teen, and older adult; 14: Food safety and food technology; 15: Hunger and the global environment.
48326Nutrition for health, fitness & sport : 10th ed.
The tenth edition includes incorporation of the new Dietary Guidelines for Americans and the associated MyPlate model that has replaced the MyPyramid model. The new MyPlate model, which was designed to be more user-friendly for the American population, is discussed in several chapters. New information from authoritative position statements dealing with exercise and nutrition issues has been incorporated in various chapters where relevant. More than 300 new references, including clinical studies, reviews, and meta-analyses, have also been added to the text.
48327Nutrition for healthy living : 4th ed.
Completely revised, up-to-date, and redesigned, the fourth edition of Nutrition for Healthy Living takes an innovative approach to introductory nutrition for non-science majors. With its unique, concise organization and a distinct focus on consumerism, this engaging, fun-to-read text provides students with the scientific foundation needed to make informed nutritional decisions well beyond the classroom.
48328Nutrition guide for clinicians: 2rd ed.
This manual is a comprehensive, portable medical reference that covers nearly one hundred diseases and conditions, including risk factors, diagnoses, and typical treatments. Most importantly, it provides the latest evidence-based information on nutrition's role in prevention and treatment.
48329Nutrition in clinical practice : 4th ed.
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. Generally, between 40% and 70% of calories are derived from carbohydrate among human populations, with higher amounts prevailing in less developed countries. In contrast, Artic peoples derive most of their food from animals and eat little carbohydrate.
48330Nutrition: Basic concepts and applications
Chapter 1: The science of nutrition; Chapter 2: Carbohydrates; Chapter 3: Lipids; Chapter 4: Protein; Chapter 5: Energy balance and weight control; Chapter 6: Digestion, absorption, and metabolism; Chapter 7: The Vitamins; Chapter 8: Water and minerals; Chapter 9: The basis for an adequate diet; Chapter 10: Choosing an adequate adult diet..