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Perspectives in nutrition / Gordon M. Wardlaw, Jeffrey S. Hampl, Robert A. DiSilvestro.

By: Contributor(s): Publication details: Boston : McGraw-Hill Higher Education, c2004.Edition: 6th editionDescription: xxviii, 752, [78] p. : ill. (chiefly col.) ; 29 cmISBN:
  • 0072442123 (hbk. : alk. paper)
  • 0071215182 (ISE : alk. paper)
  • 9780072921632
Subject(s): DDC classification:
  • QU 145 W266p 2004
Online resources:
Contents:
Content: 1 Nutrition Basics 1 What Nourishes You? 2 The Basis of a Healthy Diet 3 Human Digestion and Absorption 4 Metabolism 2 The Energy-Yielding Nutrients and Alcohol 5 Carbohydrates 6 Lipids 7 Proteins 8 Alcohol 3 The Vitamins and Minerals 9 The Fat-Soluble Vitamins 10 The Water-Soluble Vitamins 11 Water and the Major Minerals 12 Trace Minerals 4 Energy Production and Energy Balance 13 Energy Balance and Weight Control 14 Nutrition for Fitness and Sports 15 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and Other Conditions 5 Nutrition Applications in the Life Cycle 16 Pregnancy and Breastfeeding 17 Nutrition from Infancy through Adolescence 18 Nutrition During Adulthood 6 Putting Nutrition Knowledge into Practice 19 Food Safety 20 Under nutrition Throughout the World Appendixes A Chemistry: A Tool for Understanding Nutrition B Human Physiology: A Tool for Understanding Nutrition C Dietary Advice for Canadians D The Exchange System: A Helpful Menu-Planning Tool E Exchange System Lists F Dietary Intake and Energy Expenditure Assessment G Fatty Acids, Including Omega-3, Fatty Acids in Foods H The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size I Caffeine Content of Foods J Sources of Nutrition Information K English-Metric Conversions, and Metric and Household Units L Estimated Average Requirements for Nutrients: Food and Nutrition Board, Institute of Medicine, National Academies M Food Composition Table
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Health Sciences Library QU 145 W266p 2004 (Browse shelf(Opens below)) 1 Available MBAL22011378
Book Open Access Book Open Access Health Sciences Library QU 145 W266p 2004 (Browse shelf(Opens below)) 2 Available MBAL22011379

Includes bibliographical references and index.

Content:

1 Nutrition Basics 1 What Nourishes You?
2 The Basis of a Healthy Diet
3 Human Digestion and Absorption
4 Metabolism 2 The Energy-Yielding Nutrients and Alcohol
5 Carbohydrates
6 Lipids
7 Proteins 8 Alcohol 3 The Vitamins and Minerals
9 The Fat-Soluble Vitamins
10 The Water-Soluble Vitamins
11 Water and the Major Minerals
12 Trace Minerals 4 Energy Production and Energy Balance
13 Energy Balance and Weight Control
14 Nutrition for Fitness and Sports
15 Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, Binge-Eating Disorder, and Other Conditions 5 Nutrition Applications in the Life Cycle
16 Pregnancy and Breastfeeding
17 Nutrition from Infancy through Adolescence
18 Nutrition During Adulthood 6 Putting Nutrition Knowledge into Practice
19 Food Safety
20 Under nutrition Throughout the World

Appendixes
A Chemistry: A Tool for Understanding Nutrition
B Human Physiology: A Tool for Understanding Nutrition
C Dietary Advice for Canadians
D The Exchange System: A Helpful Menu-Planning Tool
E Exchange System Lists
F Dietary Intake and Energy Expenditure Assessment
G Fatty Acids, Including Omega-3, Fatty Acids in Foods
H The 1983 Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
I Caffeine Content of Foods
J Sources of Nutrition Information
K English-Metric Conversions, and Metric and Household Units
L Estimated Average Requirements for Nutrients: Food and Nutrition Board, Institute of Medicine, National Academies
M Food Composition Table

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