Understanding Nutrition 13th Edition Whitney Test Bank
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Product Details:
- ISBN-10 : 1285025032
- ISBN-13 : 978-1285025032
- Author: Sharon Rady Rolfes Elanor Noss Whitney
Table of contents:
1. FOOD CHOICES AND HUMAN HEALTH. A Lifetime of Nourishment, Healthy People: Nutrition Objectives for the Nation, The Human Body and Its Food, The Challenge of Choosing Foods, The Science of Nutrition, Changing Behaviors, Food Feature: How Can I Get Enough Nutrients Without Consuming Too Many Calories?, Self Check, Glossary, Controversy: Sorting the Imposters from the Real Nutrition Experts, Notes.
2. NUTRITION TOOLS – STANDARDS AND GUIDELINES. Nutrient Recommendations, Dietary Guidelines for Americans, Diet Planning with the USDA Food Patterns, Diet Planning Application, Checking Out Food Labels, Food Feature: Getting a Feel for the Nutrients in Foods, Self Check, Glossary, Controversy: Are Some Foods “Superfoods” for Health?, Notes.
3. THE REMARKABLE BODY. The Body’s Cells, The Body Fluids and The Cardiovascular System, The Hormonal and Nervous Systems, The Immune System, The Digestive System, A Letter From Your Digestive Tract, The Excretory System, Storage Systems, Conclusion, Self Check, Glossary, Controversy: Alcohol and Nutrition: Do the Benefits Outweigh the Risks?, Notes.
4. THE CARBOHYDRATES: SUGAR, STARCH, GLYCOGEN, AND FIBER A Close Look at Carbohydrates, The Need for Carbohydrates, From Carbohydrates to Glucose, The Body’s Use of Glucose, Diabetes, Management of Diabetes, If I Feel Dizzy Between Meals, Do I Have Hypoglycemia?, Conclusion, Food Feature: Finding the Carbohydrates in Foods, Self Check, Are Certain Carbohydrates “Bad” for Health?, Glossary.
5. THE LIPIDS: FATS, OILS, PHOSPHOLIPIDS, AND STEROLS. Introducing the Lipids, A Close Look at Lipids, Lipids in the Body, Storing and Using the Body’s Fat, Dietary Fat, Cholesterol, and Health, Essential Polyunsaturated Fatty Acids, The Effects of Processing on Unsaturated Fats, Fat in the Diet, Food Feature: Defensive Dining, Self Check, Glossary, Controversy File: Good Fats and Bad Fats – Which Are Which?, Notes.
6. THE PROTEINS AND AMINO ACIDS. The Structure of Proteins, Digestion and Absorption of Dietary Protein, The Importance of Protein, Food Protein: Need and Quality, Protein Deficiency and Excess, Food Feature: Getting Enough But Not Too Much Protein, Self Check, Glossary, Controversy: Vegetarian and Meat-Containing Diets: What are the Benefits and Pitfalls, Notes.
7. THE VITAMINS. Definition and Classification of Vitamins, The Fat-Soluble Vitamins, Vitamin A, Vitamin D, Vitamin E, Vitamin K, The Water-Soluble Vitamins, Vitamin C, The B Vitamins in Unison, The B Vitamins as Individuals, Food Feature: Choosing Food Rich in Vitamins, Controversy: Vitamin Supplements: Pros and Cons, Notes.
8. WATER AND MINERALS. Water, Drinking Water: Types, Safety, and Sources, Body Fluids and Minerals, The Major Minerals, The Trace Minerals, Food Feature Meeting the Need for Calcium, Glossary, Controversy File: Osteoporosis: Can Lifestyle Choices Reduce the Risks?, Notes.
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