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Author: Janice Thompson Publisher: Pearson Educacion ISBN: 9780321883650 Category : Nutrition Languages : en Pages : 976
Book Description
The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.
Author: Janice Thompson Publisher: Pearson Educacion ISBN: 9780321883650 Category : Nutrition Languages : en Pages : 976
Book Description
The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.
Author: Gordon M. Wardlaw Publisher: McGraw-Hill College ISBN: 9780072344059 Category : Medical Languages : en Pages :
Book Description
This text examines major nutrition concepts: the body's use of nutrients, diet planning throughout the life cycle, and food choices to meet nutrition goals.
Author: Joan Salge Blake Publisher: Benjamin Cummings ISBN: 9780321840844 Category : Nutrition Languages : en Pages : 0
Book Description
Bring nutrition into focus with an innovative approach. Nutrition: From Science to You, Second Edition provides the tools you need to understand the science of nutrition and successfully apply it in your personal life and future career. This text personalizes nutritional information to engage you in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. Teaching and Learning Experience This program will provide a better teaching and learning experience--for you and your students. Here's how: Clarify Tough Topics: Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand. Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition.
Author: Joan Salge Blake Publisher: Pearson Higher Ed ISBN: 0321849728 Category : Education Languages : en Pages : 726
Book Description
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. With a new Consumerism chapter, enhanced art and photos, and timely updates, this Second Edition of Nutrition and You personalizes nutrition–helping you make healthy nutrition choices and encouraging you to become an informed consumer of nutrition information. Throughout, each vitamin and mineral are introduced in self-contained spreads, called Visual Summary Tables, that help you learn to identify the key aspects of each nutrient at a glance. You’re encouraged to relate the science of nutrition to your own dietary habits, helping you to separate fact from fiction and to distinguish high-quality nutrient sources from those of lesser quality. After reading this book, you’ll know to think critically about information sources and the claims made in the popular press and online. The MyPlate Edition features a write-to-fit update so that you have the latest nutrition information right within your book. New information includes the new MyPlate graphic (which replaces the former MyPyramid), the 2010 Guidelines, and the new Dietary Reference Intakes.
Author: Wendy Schiff Publisher: ISBN: 9781260092172 Category : Human nutrition Languages : en Pages : 834
Book Description
Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning. A clinical emphasis appeals to all, but is of particular relevance to those studying nutrition, dietetics, or health science professions, including nursing. Real-life and clinical examples, statistics, and evidence from professional sources address current and controversial topics and support the key concepts of the science of nutrition. Human Nutrition provides the framework for students to not just memorize facts, but to truly learn and apply the science of nutrition. The knowledge gained can be applied not only to a future profession, but, just as importantly, to everyday life. Our hope is that readers share the practical advice and key concepts learned in the textbook with family and friends to promote optimal health and wellness.
Author: Eleanor Noss Whitney Publisher: Wadsworth Publishing Company ISBN: 9780534622268 Category : Health & Fitness Languages : en Pages : 960
Book Description
This best-selling introductory nutrition text in colleges and universities has been used by more than one million students! UNDERSTANDING NUTRITION provides accurate, reliable information through its clear writing, dynamic visuals, and integrated study aids, all of which engage and teach students the basic concepts and applications of nutrition. This comprehensive text includes up-to-date coverage of the newest research and emerging issues in nutrition. The pedagogical features of the text, as well as the authors' approachable style, help to make complex topics easily understandable for students. From its stunningly restyled and refined art program to the market-leading resources that accompany this text, UNDERSTANDING NUTRITION connects with its readers and continues to set the standards for texts used in the course.
Author: David L. Katz Publisher: Lippincott Williams & Wilkins ISBN: 1451165935 Category : Medical Languages : en Pages : 940
Book Description
Written by one of America's foremost authorities in preventive medicine, Nutrition in Clinical Practice, Second Edition is the practical, comprehensive, evidence-based reference that all clinicians need to offer patients effective, appropriate dietary counseling. This fully revised edition incorporates the latest studies and includes new chapters on diet and hematopoiesis, diet and dermatologic conditions, and health effects of coffee, chocolate, and ethanol. Each chapter concludes with concise guidelines for counseling and treatment, based on consensus and the weight of evidence. Appendices include clinically relevant formulas, nutrient data tables, patient-specific meal planners, and print and Web-based resources for clinicians and patients.
Author: Gyorgy Scrinis Publisher: Routledge ISBN: 1000246698 Category : Medical Languages : en Pages : 286
Book Description
'Gyorgy Scrinis exposes the folly of the reductionist approach and proposes an alternative food quality paradigm, based on respecting traditional dietary patterns and reducing technological processing. It may offend nutritionists and will upset the food industry, but it could also herald a delicious revolution in our ability to eat well.' - Dr Rosemary Stanton OAM, Nutritionist From the fear of 'bad nutrients' such as fat and cholesterol, to the celebration of supposedly health-enhancing vitamins and omega-3 fats, our understanding of food and health has been dominated by a reductive scientific focus on nutrients. It is on this basis that butter and eggs have been vilified, yet highly processed foods such as margarine have been promoted as being healthier than whole foods. Gyorgy Scrinis argues that this ideology of nutritionism has narrowed and distorted our appreciation of food quality, while promoting nutrition confusion and nutritional anxieties. The food industry exploits these anxieties by nutritionally modifying their food products, and marketing them with nutritional and health claims. Through a fascinating investigation into such issues as the butter versus margarine debate, the battle between low-fat, low-carb, low-calorie and low-GI weight-loss diets, the limitations of dietary guidelines, and the search for the optimal dietary pattern - from Mediterranean and vegetarian to paleo diets - Scrinis builds a revealing history of the scientific, social, and economic factors driving our modern fascination with nutrition, and explores alternative ways of understanding food quality.
Author: Lori A. Smolin Publisher: Wiley ISBN: 9780471268772 Category : Medical Languages : en Pages : 0
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: Wendy Schiff Publisher: ISBN: 9781260259001 Category : Human nutrition Languages : en Pages :
Book Description
"Nutrition Essentials: A Personal Approach is uniquely designed to provide non-science majors with the basic scientific principles of nutrition in a highly visual, engaging framework focused on their personal choices and experiences. Adaptive learning resources LearnSmart and SmartBook create an individualized study plan to help you achieve success in understanding nutrition. Each unit highlights an actual college student's or recent college graduate's nutrition concerns. These relatable accounts in a student's own words help frame the content of that unit and encourage you to think about your own dietary choices"--
Author: Janice Thompson
Author: Janice Thompson
Author: Gordon M. Wardlaw
Author: Joan Salge Blake
Author: Joan Salge Blake
Author: Wendy Schiff
Author: Eleanor Noss Whitney
Author: David L. Katz
Author: Gyorgy Scrinis
Author: Lori A. Smolin
Author: Wendy Schiff