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Nutritional sciences : from fundamentals to food

Author: Michelle McGuire; Kathy A Beerman
Publisher: Belmont, Calif. : Wadsworth Cengage Learning, ©2011.
Edition/Format:   Print book : English : 2nd edView all editions and formats
Database:WorldCat
Summary:
Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry.
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Document Type: Book
All Authors / Contributors: Michelle McGuire; Kathy A Beerman
ISBN: 9780324598643 0324598645 9780495827924 0495827924
OCLC Number: 472704484
Notes: Previous ed. 2006 published by Thomson Higher Education.
Also available with booklet titled Table of food composition for Nutritional sciences : from fundamentals to food ; copyright 2010.
Description: xxvii, 673, [51] pages : color illustrations, maps ; 29 cm + 1 booklet (iii, 75 pages : color illustrations ; 28 cm)
Contents: 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, health, and sports nutrition --
Chapter 10. Water-soluble vitamins --
Chapter 11. Fat-soluble vitamins --
Chapter 12. The major minerals --
Chapter 13. The trace minerals --
Chapter 14. Life cycle nutrition. Booklet contents : Table of food composition --
Portion sizes --
Food labels and nutrition facts panels --
Aids to calculation.
Other Titles: Table of food composition for nutritional sciences :
Responsibility: Michelle McGuire, Kathy A. Beerman.

Abstract:

Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry.

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