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Understanding normal and clinical nutrition / Eleanor Noss Whitney, Corinne Balog Cataldo, Sharon Rady Rolfes.

By: Contributor(s): Publication details: St. Paul : West Pub. Co., c1991.Edition: 3rd editionDescription: 1 v. (various pagings) : ill. (some col.) ; 26 cmISBN:
  • 0314874267
Subject(s): DDC classification:
  • QU 145 W618u 1991
Contents:
Contents 1. An Overview of Nutrition 2. Recommended Nutrient Intakes and Diet-planning Guides 3. Digestion, Absorption, and Transport 4. The Carbohydrates : Sugar, Starch, and Fiber 5. The Lipids : Fats, Oils, Phospholipids, and Sterols 6. Protein : Amino Acids 7. Metabolism : Nutrient Transformations and Interactions 8. The Water-Soluble Vitamins : B Vitamins and Vitamin C 9. The Fat-Soluble Vitamins : A, D, E, and K 10. Water and the major minerals 11. The Trace Minerals 12. Energy Balance and Weight Control 13. Exercise, Nutrients, and Boy Adaptations 14. Life Cycle Nutrition : Pregnancy and Infancy 15. Life Cycle Nutrition : Children, Teenagers and Adults 16. Consumer Concerns about Foods 17. Domestic and World Hunger 18. Nutrition and Illness 19. Nutrition Assessment 20. Nutrition Care Strategies 21. Enteral Nutrition 22. Parental Nutrition 23. Nutrition, Infection, and Trauma 24. Nutrition and Disorder of the Upper GI Tract 25. Nutrition and Disorders of the Lower GI Tract 26. Nutrition and Disorders of Liver 27. Nutrition, Diabetes and Hypoglycemia 28. Nutrition and Disorders of the blood Vessels, Heat and Lungs 29. Nutrition and Disorder of the Kidneys 30. Nutrition and Wasting Disorders : Cancer and AIDS
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book Open Access Book Open Access Engineering Library 613.2 WHI 1 (Browse shelf(Opens below)) 1 Available BUML22020128
Book Open Access Book Open Access Health Sciences Library QU 145 W618u 1991 (Browse shelf(Opens below)) 2 Available MBAL22020129

Includes bibliographical references and index.

Contents
1. An Overview of Nutrition
2. Recommended Nutrient Intakes and Diet-planning Guides
3. Digestion, Absorption, and Transport
4. The Carbohydrates : Sugar, Starch, and Fiber
5. The Lipids : Fats, Oils, Phospholipids, and Sterols
6. Protein : Amino Acids
7. Metabolism : Nutrient Transformations and Interactions
8. The Water-Soluble Vitamins : B Vitamins and Vitamin C
9. The Fat-Soluble Vitamins : A, D, E, and K
10. Water and the major minerals
11. The Trace Minerals
12. Energy Balance and Weight Control
13. Exercise, Nutrients, and Boy Adaptations
14. Life Cycle Nutrition : Pregnancy and Infancy
15. Life Cycle Nutrition : Children, Teenagers and Adults
16. Consumer Concerns about Foods
17. Domestic and World Hunger
18. Nutrition and Illness
19. Nutrition Assessment
20. Nutrition Care Strategies
21. Enteral Nutrition
22. Parental Nutrition
23. Nutrition, Infection, and Trauma
24. Nutrition and Disorder of the Upper GI Tract
25. Nutrition and Disorders of the Lower GI Tract
26. Nutrition and Disorders of Liver
27. Nutrition, Diabetes and Hypoglycemia
28. Nutrition and Disorders of the blood Vessels, Heat and Lungs
29. Nutrition and Disorder of the Kidneys
30. Nutrition and Wasting Disorders : Cancer and AIDS

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