Study Guide to Accompany Nutrition PDF Download

Author: Mary B. Grosvenor
Publisher: Wiley
ISBN: 9780470001998
Category :
Languages : en
Pages :

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Author:
Publisher:
ISBN: 9780030322464
Category :
Languages : en
Pages :

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Author: Lori A. Smolin
Publisher: Wiley
ISBN: 9780471268772
Category : Medical
Languages : en
Pages : 0

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Book Description
Work more effectively and gauge your progress along the way! Designed to be used alongside Smolin and Grosvenor’s Nutrition, 4th Edition, this Study Guide provides students with a wealth of material to help ensure that they are successful in the course. This study guide includes chapter outlines, multiple-choice questions, short-answer review questions, and a variety of learning activities. 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, 4th Edition 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.

Author: Mary B. Grosvenor
Publisher: Wiley
ISBN: 9780471427612
Category :
Languages : en
Pages : 725

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Nutrition: From Science to Life brings the science of nutrition off the pages of a book and into the lives of the reader. All introductory nutrition courses offer students basic information about nutrients, their functions in the body, and sources in the diet. This science-based text strengthens this foundation by providing the readers with the "how"and the "why" behind the nutrition issues. This understanding allows students to carry their knowledge out of the classroom and into their everyday lives both as consumers and as future scientists and health professionals.This book is intended as an introductory text for a science-oriented nutrition course. A college student at any level,freshman to senior, will be comfortable with the material. Although there are no prerequisites for a course at this level, the clinical flavor, strong biochemistry/metabolism coverage, and in-depth approach to science and nutritionalresearch make this a text that will prepare nutrition majors and other science majors for their future studies and careers. It is appropriate for either a one- or a two-semester course.

Author: Mary B. Grosvenor
Publisher: Delmar
ISBN: 9780030321597
Category : Nutrition
Languages : en
Pages : 953

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NUTRITION: FROM SCIENCE TO LIFE helps students apply the science of nutrition to their personal and professional lives. Like many introductory nutrition texts, this book offers fundamental information regarding nutrients, their functions in the body, and their sources in diet. The author enhances this foundation by providing the scientific story behind nutrition issues. As a result, students acquire not only a command of the essentials, but also the ability to think critically about the nutrition issues that they will encounter as consumers and as professionals.

Author: Marilyn Mook
Publisher:
ISBN: 9780030194627
Category : Nutrition
Languages : en
Pages : 156

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Author: Janet L. Christian
Publisher:
ISBN: 9780805315714
Category : Nutrition
Languages : en
Pages : 363

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Author:
Publisher:
ISBN:
Category : Nutrition
Languages : en
Pages : 203

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Author: Mary B. Grosvenor
Publisher: John Wiley & Sons
ISBN: 0470197587
Category : Medical
Languages : en
Pages : 749

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Book Description
This comprehensive book provides nutritionists with an easy-to-understand overview of key concepts in the field. The material is presented along with vivid images from the National Geographic Society, illustrations, and diagrams. Numerous pedagogical features are integrated throughout the chapters, including Health and Disease, Wellness, and Making Sense of the Information that make the material easier to understand. By following a visual approach, nutritionists will quickly learn the material in an engaging way.

Author: Agnes Hartnell
Publisher:
ISBN: 9780314870919
Category : Food
Languages : en
Pages : 394

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Book Description
Abstract: Important nutrition facts and principles presented in a comprehensive text on current nutrition concepts and controversies are emphasized in this accompanying study guide. For each chapter, the study guide includes an overview, list of objectives, outline and key terms (with space for reading and lecture notes), definitions, and chapter review questions (i.e. short answer, matching, multiple choice) and answer key. Chapter topics include 1) an overview of the human body, 2) the problem of food choices, 3) nutrient needs and nutrition surveys, 4) energy balance, overweight, and underweight, 5) food composition and safety, and 6) measures for improving one's diet. The following nutrients are examined in detail: carbohydrates (sugar, starch, fiber), lipids, proteins, vitamins, minerals, and water. Nutrient requirements throughout the life cycle (i.e. pregnancy, infancy, childhood, adolescence, adulthood) are also reviewed. Supplementary topics include the role of doctors in nutrition, the appropriateness of dietary guidelines, nutrition and acne, and nutrition and cancer. Appendices list reliable and unreliable sources of nutrition information and present a series of self-study exercises and accompanying forms for evaluating individual dietary and exercise habits. (aje).