Understanding nutrition
Whitney, Eleanor2008
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Begins with the basics - an introduction to the nutrients - and then presents every important topic covered in today's nutrition course.
Main title:
Understanding nutrition / by Ellie Whitney and Sharon Rady Rolfes
Imprint:
Belmont Thomson/Wadsworth 2008
Collation:
various pagings colour illustrations
Audience:
TertiaryGeneral
Contents:
Chapter 1. An overview of nutritionHighlight 1. Nutrition information and misinformation: on the net and in the newsChapter 2. Planning a healthy dietHighlight 2. Vegetarian dietsChapter 3. Digestion, absorption and transportHighlight 3. Common digestive problemsChapter 4. The carbohydrates: sugars, starches and fibersHighlight 4. Alternatives to sugarChapter 5. The lipids: triglycerides, phospholipids and sterolsHighlight 5. High-fat foods: friend or foe?Chapter 6. Protein: amino acidsHighlight 6. Nutritional genomicsChapter 7. Metabolism: transformations and interactionsHighlight 7. Alcohol and nutritionChapter 8. Energy balance and body compositionHighlight 8. Eating disordersChapter 9. Weight management: overweight, obesity and underweightHighlight 9. The latest and greatest weight-loss diet, againChapter 10. The water-soluble vitamins: B vitamins and Vitamin CHighlight 10. Vitamin and mineral supplementsChapter 11. The fat-soluble vitamins: A, D, E and KHighlight 11. Antioxidant nutrients in disease preventionChapter 12. Water and the major mineralsHighlight 12. Osteoporosis and calciumChapter 13. The trace mineralsHighlight 13. Phytochemicals and functional foodsChapter 14. Fitness: physical activity, nutrients and body adaptationsHighlight 14. Supplements as ergogenic aidsChapter 15. Life cycle nutrition: pregnancy and lactationHighlight 15. Fetal alcohol syndromeChapter 16. Life cycle nutrition: infancy, childhood and adolescenceHighlight 16. Childhood obesity and the early development of chronic diseasesChapter 17. Life cycle nutrition: adulthood and the later yearsHighlight 17. Nutrient-drug interactionsHighlight 18. Diet and healthHighlight 18. Complementary and alternative medicine --Chapter 19. Consumer concerns about foods and waterHighlight 19. Food biotechnologyChapter 20. Hunger and the global environmentHighlight 20. Progress toward sustainable food productionAppendices.
ISBN:
0495116696 (hbk 9780495116691 hbk)
Dewey class:
613.2 UND
Local class:
613.2
Language:
English
Subject:
BRN:
74049
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