Description
Nutrition: Science and Applications 4th Edition by Lori A. Smolin, ISBN-13: 978-1119087106
[PDF eBook eTextbook]
- Publisher: Wiley; 4th edition (March 29, 2016)
- Language: English
- 848 pages
- ISBN-10: 9781119087106
- ISBN-13: 978-1119087106
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.
Table of Contents:
1.Nutrition: Food for Health
2. Nutrition Guidelines: Applying the Science of Nutrition
3. Digestion, Absorption, and Metabolism
4. Carbohydrates: Sugars, Starches, and Fiber
5. Lipids: Triglycerides, Phospholipids, and Cholesterol Focus on Alcohol
6. Proteins and Amino Acids
7. Energy Balance and Weight Management
Focus on Eating Disorders
8. The Water-Soluble Vitamins
9. The Fat-Soluble Vitamins
Focus on Phytochemicals
10. Water and the Electrolytes
11. Major Minerals and Bone Health
12. The Trace Minerals
Focus on Dietary Supplements
13. Nutrition and Physical Activity
14. Nutrition During Pregnancy and Lactation
15. Nutrition from Infancy to Adolescence
16 Nutrition and Aging: The Adult Years
17. Food Safety
Focus on Biotechnology
18. World Hunger and Malnutrition
Lori A. Smolin, PhD, received her B.S. degree from Cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic.
Mary B. Grosvenor, MS, RD, received her BA degree in English from Georgetown University and her MS in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.
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