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Instructor's manual for nutrition and health : an applied approach / Janice Thompson, Melinda Manore, Linda Fleming

By: Contributor(s): Publication details: San Francisco : Benjamin Cummings, c2005Description: 95 p. ; 29 cmISBN:
  • 0805379533
  • 9780805379532
Subject(s): LOC classification:
  • QU 18.2 F597i 2005
Contents:
Contents Chapter 1. The Role of Nutrition in our health Chapter 2. Designing a health diet Chapter 3. The Human Body: Are we really What we eat Chapter 4. Carbohydrate: Bountiful Sources of Energyand Nutrients Chapter 5. Fat: An Essential Energy-Supplying Nutrient Chapter 6. Proteins: Crucial Components of all Body Tissues Chapter 7. Nutrients Involved in Fluids and Electrolyte Balance Chapter 8. Nutrients Involved in Antioxidant Function Chapter 9. Nutrients Involved in Bone Health Chapter 10. Nutrients Involved in Energy Metabolism and Blood Health Chapter 11. Achieving and Maintaining a Healthful Body Weight Chapter 12. Nutrition and Physical Activity: Keys to Good Health Chapter 13. Disordered eating Chapter 14. Food safety and Technology: Impact on Consumers Chapter 15. Nutrition Through the Lifecycle: Pregnancy and the First Year of Life. Chapter 16. Nutrition through the lifecycle: Childhood to late Adulthood.
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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 18.2 F597i 2005 (Browse shelf(Opens below)) 1 Available MBAL22020578

Contents
Chapter 1. The Role of Nutrition in our health
Chapter 2. Designing a health diet
Chapter 3. The Human Body: Are we really What we eat
Chapter 4. Carbohydrate: Bountiful Sources of Energyand Nutrients
Chapter 5. Fat: An Essential Energy-Supplying Nutrient
Chapter 6. Proteins: Crucial Components of all Body Tissues
Chapter 7. Nutrients Involved in Fluids and Electrolyte Balance
Chapter 8. Nutrients Involved in Antioxidant Function
Chapter 9. Nutrients Involved in Bone Health
Chapter 10. Nutrients Involved in Energy Metabolism and Blood Health
Chapter 11. Achieving and Maintaining a Healthful Body Weight
Chapter 12. Nutrition and Physical Activity: Keys to Good Health
Chapter 13. Disordered eating
Chapter 14. Food safety and Technology: Impact on Consumers
Chapter 15. Nutrition Through the Lifecycle: Pregnancy and the First Year of Life.
Chapter 16. Nutrition through the lifecycle: Childhood to late Adulthood.

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