Nutritional sciences : from fundamentals to food /
Michelle McGuire, Kathy A. Beerman.
- Third edition, enhanced.
- Boston, MA : Cengage Learning, c2018.
- 1 volume (various pagings) : illustrations, portraits ; 26 cm
Includes bibliographical references and index.
Chapter 1 The Science of nutrition -- Chapter 2 Nutritional assessment and dietary planning -- Chapter 3 Chemical, biological and physiological aspects of nutrition -- Chapter 4 Carbohydrates -- Chapter 5 Protein -- Chapter 6 Lipids -- Chapter 7 Energy metabolism -- Chapter 8 Energy balance and body weight regulation -- Chapter 9 Physical activity and health -- Chapter 10 Water soluble vitamins -- Chapter 11 Fat soluble vitamins -- Chapter 12 The Major minerals and water -- Chapter 13 The trace minerals -- Chapter 14 Life cycle nutrition -- Appendices -- Glossary -- Index.
"Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to your daily life and career. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for learning."--Amazon.com