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Nutrition: Science and Applications, 2e 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. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley's nutrition resources.
Table of Contents
Nutrition: Food for Health
Nutrition Guidelines: Applying the Science of Nutrition
Digestion, Absorption, and Metabolism
Carbohydrates: Sugars, Starches, and Fiber
Focus on Alcohol
Proteins and Amino Acids
Energy Balance and Weight Management
Focus on Eating Disorders
The Water-Soluble Vitamins
The Fat-Soluble Vitamins
Focus on Phyotchemicals
Water and the Electrolytes
Major Minerals and Bone Health
The Trace Elements
Focus on Non-Vitamin and Non-Mineral Supplements
Nutrition and Physical Activity
Nutrition During Pregnancy and Lactation
Nutrition from Infancy to Adolescence
Nutrition and Aging: The Adult Years
Focus on Biotechnology
World Hunger and Malnutrition
Table of Contents provided by Publisher. All Rights Reserved.