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NUTRITION: CONCEPTS AND CONTROVERSIES focuses on the application of Nutrition principles while offering outstanding coverage of biochemistry and physiology. Its colorful design and conversational writing style make it appealing and accessible to students and has made it the leading Nutrition text for the non-majors or mixed majors/non-majors introductory course.
Table of Contents
Food Choices and Human Health
Who Speaks On Nutrition?
Nutrition Tools---Standards and Guidelines
The Mediterranean Diet: Does It Hold the Secret for a Healthy Heart?
The Remarkable Body
Should We Be Eating the ``Natural'' Foods of Ancient Diets?
The Carbohydrates: Sugar, Starch, Glycogen, and Fiber
Sugar and Alternative Sweetners: Are They ``Bad'' for You?
The Lipids: Fats, Oils, Phospholipids, and Sterols
Alcohol and Nutrition
The Proteins and Amino Acids
Vegetarians versus Meat Eaters: Whose Diet Is Best?
Antioxidant Nutrients: Magic Bullets?
Water and Minerals
Osteoporosis and Calcium
Energy Balance and Healthy Body Weight
The Diet Debate: Who Chooses, Who Profits, and What Are the Riks?
Nutrients, Physical Activity, and the Body's Responses
What Causes Eating Disorders?
Diet and Health
Phytochemicals: Can They Prevent Chronic Diseases?
Life Cycle Nutrition: Mother and Infant
Medicines, Other Drugs, and Nutrition
Child, Teen, and Older Adult
Food, Mind, and Memory
Food Safety and Food Technology
Future Foods: Are the New Food Technologies Safe?
Hunger and the Global Environment
Agribusiness and Sustainable Food Production: How to Go Forward?