Understanding nutrition /
This text presents core information for an introductory nutrition course. Each chapter includes a section examining current and often controversial topics, such as functional foods and food biotechnology. Learning features include margin definitions and a glossary, health promotion advice, and inter...
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| Format: | Book |
| Language: | English |
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Belmont, CA :
Wadsworth,
[2002]
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| Edition: | 9th ed. |
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Table of Contents:
- An overview of nutrition
- Planning a healthy diet
- Digestion, absorption, and transport
- The carbohydrates : sugars, starches, and fibers
- The lipids : triglycerides, phospholipids, and sterols
- Protein : amino acids
- Metabolism : transformations and interactions
- Energy balance and body composition
- Weight management : overweight and underweight
- The water-soluble vitamins : B vitamins and vitamin C
- The fat soluble vitamins : A, D, E, and K
- Water and the major minerals
- The trace minerals
- Fitness : physical activity, nutrients, and body adaptations
- Life cycle nutrition : pregnancy and lactation
- Life cycle nutrition : infancy, childhood, and adolescence
- Life cycle nutrition : adulthood and the later years
- Diet and health
- Consumer concerns about foods and water
- Hunger and global environmental problems
- Appendix A: Cells, hormones, and nerves
- Appendix B: Basic chemistry concepts
- Appendix C: Biochemical structures and pathways
- Appendix D: Measures of protein quality
- Appendix E: Nutrition assessment
- Appendix F: Nutrition resources
- Appendix G: United States : exchange lists
- Appendix H: Table of food composition
- Appendix I: WHO : nutrition recommendations ; Canada : choice system and guidelines.