Nutritional sciences : from fundamentals to food
Michelle McGuire (Author), Kathy A. Beerman (Author)
Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry
Print Book, English, 2007 [i.e. 2006]
Instructor's ed View all formats and editions
Thomson/Wadsworth, Belmont, Calif., 2007 [i.e. 2006]
Textbooks
1 volume (various pagings) : illustrations ; 29 cm + table of food composition (94 pages ; 24 cm)
9780495126508, 9780534537173, 0495126500, 0534537170
1058079768
Chapter 1. The science of nutrition
Chapter 2. Assessing nutritional status and guidelines for dietary planning
Chapter 3. Chemical and biological aspects of nutrition
Chapter 4. Nutritional physiology: digestion, absorption, circulation, and excretion
Chapter 5. Carbohydrates
Chapter 6. Protein
Chapter 7. Lipids
Chapter 8. Energy metabolism
Chapter 9. Energy balance and body weight regulation
Chapter 10. Water-soluble vitamins
Chapter 11. Fat-soluble vitamins
Chapter 12. The trace minerals
Chapter 13. The major minerals and water
Chapter 14. Life cycle nutrition
Text and table published 2006
Accompanying book: Table of food composition