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Basic Nutrition Science Handbook
from C.H.I.P.S.

Nutrition
Science and Applications
Second edition
with Nutrient Composition of Foods Booklet

by Lori Smolin

Nutrition: Science and Applications guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations.

Nutrition: Science and Applications teaches the basic principles of nutrition science and how to apply them to food choices, as well as nutrition information they encounter. By integrating the theme of choice throughout, this book helps readers understand that each dietary choice makes up only one component of an overall diet. The text uses an integrated approach by incorporating health and disease, metabolism, cultural diversity, and life stage topics into each chapter.

The 109-page booklet: Nutrient Composition of Foods accompanies the main book.

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
  6. Proteins and Amino Acids
  7. Energy Balance and Weight Management
  8. The Water-Soluble Vitamins
  9. The Fat-Soluble Vitamins
  10. Water and the Electrolytes
  11. Major Minerals and Bone Health
  12. The Trace Elements
  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
  18. World Hunger and Malnutrition

Index

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Nutrition
Science and Applications, Second edition
with Nutrient Composition of Foods Booklet
by Lori Smolin
2010 895 pages $143.95 + shipping
Texas residents please add 6.75 % sales tax

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