Nutrition: Science and Applications

EBook Description: Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal-our lives are filled with choices about what we eat. That's why Lori Smolin and Mary Grosvenor's Nutrition: Science and Applications helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day.

This comprehensive book provides nutritionists with an easy-to-understand overview of key concepts in the field. The material is presented along with vivid images from the National Geographic Society, illustrations, and diagrams. Numerous pedagogical features are integrated throughout the chapters, including Health and Disease, Wellness, and Making Sense of the Information that make the material easier to understand. By following a visual approach, nutritionists will quickly learn the material in an engaging way.

Nutrition and Metabolism

Having ensured a basic knowledge in nutrition with Introduction to Human Nutrition, this book will allow students to explore nutrition and metabolism across the various systems of the body rather than to deal in advanced aspects of nutrition and metabolism on a nutrient by nutrient basis or by group of nutrients. Thus there will not be an identifiable chapter on Vitamin A; this vitamin will be covered in all of these chapters: The Nutrient Requirements of Tissues and Organs, The Sensory System, Molecular aspects of Nutrition, The Reproductive System, The immune and inflammatory System and Under-nutrition.

Nutrition Now

NUTRITION NOW introduces non-major students to the science of nutrition while engaging them through active learning exercises and applied, real-world examples. This text's unique modular format (33 units) helps students focus on critical content by organizing the material into smaller sections and provides instructors the flexibility to choose which units to cover and modify the order to meet course goals and objectives

Contemporary Nutrition

Contemporary Nutrition Seventh Edition is designed for students with little or no background in college-level biology, chemistry or physiology. It will provide students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With their friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.

Nutrition and You

With a new Consumerism chapter, enhanced art and photos, and timely updates, this Second Edition of Nutrition & You personalizes nutritionhelping you make healthy nutrition choices and encouraging you to become an informed consumer of nutrition information.

Throughout, each vitamin and mineral are introduced in self-contained spreads, called Visual Summary Tables, that help you learn to identify the key aspects of each nutrient at a glance. Youre encouraged to relate the science of nutrition to your own dietary habits, helping you to separate fact from fiction and to distinguish high-quality nutrient sources from those of lesser quality. After reading this book, youll know to think critically about information sources and the claims made in the popular press and online.

Nutrition for Foodservice and Culinary Professionals

Updated and revised to address current concerns about nutrition throughout the life cycle, Nutrition for Foodservice and Culinary Professionals, Seventh Edition successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.

Nutrition Guides and Recipes

workouts with innovative moves to get you lean and ripped in less time. Tony Horton��s unique training style will keep you motivated every step of the way. These advanced workouts target specific problem areas so you get maximum body sculpting and muscle definition. All the workouts are fast, fun, and effective to give you the results you��ve been after in less time! Core Cardio Engage your core and get a lean, ripped midsection with these intense cardio and sculpting moves. (48 minutes) Plyo Legs An explosive lower-body workout with Tony��s breakthrough plyometric moves to strengthen, sculpt, and shape your legs, hips, and glutes. (49 minutes) Sweat 5-6 A big-time calorie-burning workout that raises the bar on your cardio and gets you totally lean and ripped! (47 minutes) Sculpt 5-6 Turn up the intensity and focus on those key areas with Tony��s best total-body sculpting workout yet! (45 minutes) Cardio Intervals Burn maximum fat and reshape your body from head to toe with Tony��s challenging cardio intervals. (56 minutes) UML (Upper Middle Lower) Get started on these innovative new sequences for a ripped upper body, chiseled abs, and a firm, sculpted butt

Health, Safety, and Nutrition for the Young Child

Health, Safety, and Nutrition for the Young Child (8th Edition) covers the contemporary health, safety, and nutrition needs of infant through school-age children in one comprehensive volume, with extensive coverage of topics critical to the early identification of children's health conditions and the promotion of children's well-being. Concepts are backed by the latest research findings and linked to the key professional standards of the field. Collaboration with families, sensitivity to individual differences, and the critical importance of health, safety, and nutrition education continue to be stressed.

Understanding Normal and Clinical Nutrition

UNDERSTANDING NORMAL AND CLINICAL NUTRITION, Eighth Edition, provides the most current and comprehensive coverage of both "normal" nutrition, such as digestion and metabolism, vitamins and minerals, and life cycle nutrition, as well as "clinical" nutrition related to diseases, such as nutrition and gastrointestinal, liver, and cardiovascular diseases. The text also incorporates a number of learning tools designed to help you retain the information and apply your knowledge so you are better prepared to work in a clinical setting. Features include case studies, "How To" boxes with examples of problem-solving in real-world situations, and study questions that further conceptual understanding of the material. Regardless of your course background, the text is organized and written in a clear, easy-to-follow format that will get you actively involved in the field of nutrition.

Nutrition: Concepts and Controversies

Ideal for both non-majors and mixed-majors, Nutrition: Concepts and Controversies provides practical applications and accessible explanations to dispel common misconceptions about nutrition and empower readers to make lasting behavior changes.

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