Nutritional Sciences: From Fundamentals to Food
NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint, and JoinInTM on TurningPoint), this text is a fresh presentation of nutrition concepts that instructors and students will praise.
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A sweeping view of the natural functions of food and our body written for lay people.
Every senior citizen should become aware of this book. Every 5th grade student should begin to study this book as a guideline for a future healthy life style. I came upon this book by pure accident but I will keep its content close at hand for the rest of my rational life span.
The Science of Nutrition
Assessing Nutritional Status and Guidelines for Dietary Planning
Chemical and Biological Aspects of Nutrition
Nutritional Physiology Digestion Absorption Circulation and Excretion
The Trace Minerals
The Major Minerals and Water
Life Cycle Nutrition
Energy Balance and Body Weight Regulation