ISBN-10:
0763776637
ISBN-13:
9780763776633
Pub. Date:
04/07/2010
Publisher:
Jones & Bartlett Learning
Nutrition / Edition 4

Nutrition / Edition 4

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Overview

5 Stars! Doody's Review Service

Nutrition, Fourth Edition is an accessible introduction to nutritional concepts, guidelines, and functions. It brings scientifically based, accurate information to students about topics and issues that concern them—a balanced diet, weight management, and more—and encourages them to think about the material they’re reading and how it relates to their own lives.

Covering important biological and physiological phenomena, including glucose regulation, digestion and absorption, and fetal development - as well as familiar topics such as nutritional supplements and exercise - Nutrition, Fourth Edition provides a balanced presentation of behavioral change and the science of nutrition.

Product Details

ISBN-13: 9780763776633
Publisher: Jones & Bartlett Learning
Publication date: 04/07/2010
Edition description: 4E
Pages: 1004
Product dimensions: 9.30(w) x 11.20(h) x 1.50(d)

About the Author

Adjunct Professor of Psychiatry and Behavioral Sciences, Stanford University, Stanford, California


California Institute of Human Nutrition, California


Logan University


Chicago Medical School

Table of Contents

Chapter1 Food Choices: Nutrients and Nourishment
Chapter2 Nutrition Guidelines and Assessment
Case Spotlight on Dietary Supplements and Functional Foods
Chapter3 Digestion and Absorption
Chapter4 Carbohydrates
Chapter5 Lipids
Chapter6 Proteins and Amino Acids
Chapter7 Alcohol
Chapter8 Metabolism
Chapter9 Energy Balance, Body Composition, and Weight Management
Case Spotlight on Obesity
Chapter10 Fat-Soluble Vitamins
Chapter11 Water-Soluble Vitamins
Chapter12 Water and Major Minerals
Chapter13 Trace Minerals
Chapter14 Sports Nutrition: Eating for Peak Performance
Case Spotlight on Eating Disorders
Chapter15 Diet and Health
Chapter16 Life Cycle: Maternal and Infant Nutrition
Chapter17 Life Cycle: From Childhood Through Adulthood
Chapter18 Food Safety and Technology: Microbial Threats and Genetic Engineering
Chapter19 World View of Nutrition: The Faces of Global Malnutrition

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