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Author: Paul M. Insel Publisher: Jones & Bartlett Learning ISBN: 9780763707651 Category : Health & Fitness Languages : en Pages : 986
Book Description
Nutrition is unique in its behavioral approach--challenging students to actively participate, not just memorize the material. Offering a balanced coverage of behavioral change and the science of nutrition.
Author: Paul M. Insel Publisher: Jones & Bartlett Learning ISBN: 9780763707651 Category : Health & Fitness Languages : en Pages : 986
Book Description
Nutrition is unique in its behavioral approach--challenging students to actively participate, not just memorize the material. Offering a balanced coverage of behavioral change and the science of nutrition.
Author: Mary B. Grosvenor Publisher: John Wiley & Sons ISBN: 0470197587 Category : Medical Languages : en Pages : 749
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: Mary B. Grosvenor Publisher: Wiley ISBN: 9780471713098 Category : Health & Fitness Languages : en Pages : 0
Book Description
In today's world of super-sized fast food, this much-needed book provides readers with the decision-making skills necessary to navigate the myriad of choices they will face in promoting their good health and in preventing disease.
Author: Grosvenor Publisher: Wiley ISBN: 9781118277478 Category : Health & Fitness Languages : en Pages : 0
Book Description
This text is an unbound, binder-ready edition. Visualizing Nutrition, 2e is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 2e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the reader’s personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. Visualizing Nutrition’s critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not “good” foods and “bad” foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The premier art program, interactive components, and applicable content, make this a sure winner in sharing ones passion for Nutrition and engaging students. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information. (www.choosemyplate.gov)
Author: Kim Sherer Publisher: W.B. Saunders Company ISBN: 9780721654591 Category : Health & Fitness Languages : en Pages : 220
Book Description
Authored by a dietitian and a nursing instructor, this thoroughly revised second edition introduces nutrition and diet therapy as it relates to nursing practice. For this new edition, all chapters have been completely revised to incorporate information based on the most recent research, and new chapters have been added to reflect the latest developments in health care. This book provides a collaborative approach to nutritional care of clients with diverse backgrounds and nutritional requirements. The basic nutrition principles are presented in the nursing process format so the reader can easily apply them in providing nutrition support, performing client assessments, and giving client instruction.
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: Agnes Hartnell Publisher: ISBN: 9780314870919 Category : Food Languages : en Pages : 394
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).
Author: Institute of Medicine Publisher: National Academies Press ISBN: 0309158834 Category : Medical Languages : en Pages : 192
Book Description
Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.
Author: Paul M. Insel
Author: Paul M. Insel
Author: Mary B. Grosvenor
Author: Mary B. Grosvenor
Author: Grosvenor
Author: Mary B. Grosvenor
Author: Kim Sherer
Author: Lori A. Smolin
Author: Agnes Hartnell
Author: Institute of Medicine
Author: