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Understanding nutrition / Ellie Whitney, Sharon Rady Rolfes.

By: Contributor(s): Publication details: Belmont, Calif. ; United Kingdom : Thomson Wadsworth, c2008.Edition: International student edDescription: xxi, 720 p. : col. ill. ; 28 cm. ; pbkISBN:
  • 9780495116820
  • 0495116823
  • 9780495116820:
Subject(s): DDC classification:
  • 613.2
Online resources:
Contents:
An overview of nutrition. Highlight: nutrition information and misinformation--on the net and in the news. -- Planning a healthy diet.Highlight: vegetarian diets. -- Digestion, absorption, and transport. Highlight: common digestive problems -- The carbohydrates: sugar, starch, and fibers. Highlight: alternatives to sugar -- The lipids: triglycerides, phospholipids, and sterols. Highlight: high-fat foods: friend or foe? -- Protein: amino acids. Highlight: nutritional genomics -- Metabolism: transformations and interactions. Highlight: alcohol and nutrition -- Energy balance and body composition. Highlight: eating disorders -- Weight management: overweight and underweight. Highlight: the latest and greatest weight-loss diet—again -- The water-soluble vitamins: b vitamins and vitamin c. Highlight: vitamin and mineral supplements -- The fat-soluble vitamins: a, d, e, and k. Highlight: antioxidant nutrients in disease prevention -- Water and the major minerals. Highlight: osteoporosis and calcium -- The trace minerals. Highlight: phytochemicals and functional foods -- Fitness: physical activity, nutrients, and body adaptations. Highlight: supplements as ergogenic aids -- Life cycle nutrition: pregnancy and lactation. Highlight: fetal alcohol syndrome -- Life cycle nutrition: infancy, childhood, and adolescence. Highlight: childhood obesity and the early development of chronic diseases -- Life cycle nutrition: adulthood and the later years. Highlight: nutrient-drug interactions -- Diet and health. Highlight: complementary and alternative medicines -- Consumer concerns about foods and water. Highlight: food biotechnology -- Hunger and global environmental problems. Highlight: progress toward sustainable food production.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
General Lending Wexford Campus Library Wexford General Lending 613.2 (Browse shelf(Opens below)) 1 Available 59798
General Lending Wexford Campus Library Wexford General Lending 613.2 (Browse shelf(Opens below)) 1 Checked out 31/07/2018 59799
General Lending Wexford Campus Library Wexford General Lending 613.2 (Browse shelf(Opens below)) 1 Available 59800

Includes bibliographical references and index.

An overview of nutrition. Highlight: nutrition information and misinformation--on the net and in the news. -- Planning a healthy diet.Highlight: vegetarian diets. -- Digestion, absorption, and transport. Highlight: common digestive problems -- The carbohydrates: sugar, starch, and fibers. Highlight: alternatives to sugar -- The lipids: triglycerides, phospholipids, and sterols. Highlight: high-fat foods: friend or foe? -- Protein: amino acids. Highlight: nutritional genomics -- Metabolism: transformations and interactions. Highlight: alcohol and nutrition -- Energy balance and body composition. Highlight: eating disorders -- Weight management: overweight and underweight. Highlight: the latest and greatest weight-loss diet—again -- The water-soluble vitamins: b vitamins and vitamin c. Highlight: vitamin and mineral supplements -- The fat-soluble vitamins: a, d, e, and k. Highlight: antioxidant nutrients in disease prevention -- Water and the major minerals. Highlight: osteoporosis and calcium -- The trace minerals. Highlight: phytochemicals and functional foods -- Fitness: physical activity, nutrients, and body adaptations. Highlight: supplements as ergogenic aids -- Life cycle nutrition: pregnancy and lactation. Highlight: fetal alcohol syndrome -- Life cycle nutrition: infancy, childhood, and adolescence. Highlight: childhood obesity and the early development of chronic diseases -- Life cycle nutrition: adulthood and the later years. Highlight: nutrient-drug interactions -- Diet and health. Highlight: complementary and alternative medicines -- Consumer concerns about foods and water. Highlight: food biotechnology -- Hunger and global environmental problems. Highlight: progress toward sustainable food production.

51.99

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