Study Guide to accompany Nutrition: Science and Applications, 4th Edition
Study Guide to accompany Nutrition: Science and Applications, 4th Edition

Author: Lori A. Smolin

Publisher: Wiley

Published: 2003-01-23

Total Pages: 0

ISBN-13: 9780471268772

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Work more effectively and gauge your progress along the way! Designed to be used alongside Smolin and Grosvenor’s Nutrition, 4th Edition, this Study Guide provides students with a wealth of material to help ensure that they are successful in the course. This study guide includes chapter outlines, multiple-choice questions, short-answer review questions, and a variety of learning activities. 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, 4th Edition helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day. Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting-edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition, this edition features a new chapter, Meeting Nutrient Needs: Food Versus Supplements, which discusses the benefits and drawbacks of meeting nutritional needs with foods, fortified foods, and supplements, as well as the role of herbal supplements.

Nutrition
Nutrition

Author: Lori A. Smolin

Publisher: John Wiley & Sons

Published: 2019-01-14

Total Pages: 882

ISBN-13: 111949527X

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Nutrition: Science and Applications, 4th Edition helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals.

Visualizing Nutrition
Visualizing Nutrition

Author: Mary B. Grosvenor

Publisher: Wiley

Published: 2012-01-10

Total Pages: 672

ISBN-13: 9781118013809

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Visualizing Nutrition, 2nd Edition is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. This text offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not “good” foods and “bad” foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information. (www.choosemyplate.gov)

Current Catalog
Current Catalog

Author: National Library of Medicine (U.S.)

Publisher:

Published:

Total Pages: 1060

ISBN-13:

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First multi-year cumulation covers six years: 1965-70.

Principles of Food Science
Principles of Food Science

Author: Janet D. Ward

Publisher: Goodheart-Willcox Pub

Published: 2007

Total Pages: 616

ISBN-13: 9781590706534

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Principles of Food Science incorporates science concepts into a lab-oriented foods class. This text shows how the laws of science are at work in foods prepared at home and by the food industry. Each chapter includes engaging features focusing on such areas as current research, technology, and nutrition news. Through lab experiments in the text and Lab Manual, students will practice scientifi c and sensory evaluation of foods. They will discover how nutrients and other food components illustrate basic chemistry concepts. They will examine the positive and negative impacts microorganisms have on the food supply. Students will also explore the variety of careers available to workers with a food science background.

Essentials of Human Nutrition
Essentials of Human Nutrition

Author: Jim Mann

Publisher: Oxford University Press, USA

Published: 2002

Total Pages: 662

ISBN-13: 9780198508618

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Essentials of Human Nutrition has already established itself as the most reliable and accessible textbook for students embarking on courses in human nutrition. This new edition contains a new chapter on functional foods.

Visualizing Nutrition
Visualizing Nutrition

Author: Mary B. Grosvenor

Publisher: John Wiley & Sons

Published: 2009-11-16

Total Pages: 749

ISBN-13: 0470197587

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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 Through the Life Cycle
Nutrition Through the Life Cycle

Author: Judith E. Brown

Publisher:

Published: 2010

Total Pages: 516

ISBN-13: 9780538736176

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The most respected nutrition life cycle text, NUTRITION THROUGH THE LIFE CYCLE, 4e, International Edition uses current research to explain the nutritional foundations necessary for the growth, development, and normal functioning of individuals in each stage of the life span. From preconception to the final stages of life, this text covers clinical and nutritional interventions for each part of the life cycle. The text is organized systematically, with clinical nutrition topics following normal nutrition topics. The text maintains a consistent level of pedagogy throughout, highlighting key nutrition concepts, nutritional needs, nutrition and health disease outcomes, model programs, and case studies. NUTRITION THROUGH THE LIFE CYCLE, 4e, International Edition features an expert author team, this text benefits from a broad range of normal and clinical nutrition expertise from registered dietitians, teachers, and researchers.