Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley Test Bank
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Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley Test Bank.
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Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley Test Bank
Product details:
- ISBN-10 : 0840058209
- ISBN-13 : 978-0840058201
- Author: Michelle McGuire, Kathy A. Beerman
Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.
Table contents:
1. The Science of Nutrition.
2. Nutritional Assessment and Dietary Planning.
3. Chemical, Biological, and Physiological Aspects of Nutrition.
4. Carbohydrates. Nutrition Matters Nutrition and Diabetes.
5. Protein. Nutrition Matters Food Safety.
6. Lipids. Nutrition Matters Nutrition and Cardiovascular Health.
7. Energy Metabolism. Nutrition Matters Alcohol, Health, and Disease.
8. Energy Balance and Body Weight Regulation. Nutrition Matters Disordered Eating.
9. Physical Activity and Health.
10. Water-Soluble Vitamins.
11. Fat-Soluble Vitamins. Nutrition Matters Nutrition and Cancer.
12. The Major Minerals and Water. Nutrition Matters Nutrition and Bone Health.
13. The Trace Minerals.
14. Life Cycle Nutrition. Nutrition Matters Food Insecurity, Hunger, and Malnutrition.
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