Nutritional sciences
Subtitle: from fundamentals to food
By: Michelle McGuire, Kathy A. Beerman
Contributors: Beerman, Kathy A.
Edition: 2nd ed.
Publisher: Wadsworth Cengage Learning; Brooks Cole; Brooks/Cole Pub Co
Published: 2011
Place of publication: Belmont, Calif
Language: eng
Number of pages: 673
ISBN-13: 9780324598643; 9780495827924
Subjects: Nutrition; Diet; Nutritional Requirements
Other titles: Table of food composition for nutritional sciences :
Description: Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry.
Notes: Previous ed. 2006 published by Thomson Higher Education.

Also available with booklet titled Table of food composition for Nutritional sciences : from fundamentals to food ; copyright 2010.

Includes bibliographical references and index.
Table of contents: title: Chapter 1. The science of nutrition; title: Chapter 2. Nutritional assessment and dietary planning; title: Chapter 3. Chemical, biological and physiological aspects of nutrition; title: Chapter 4. Carbohydrates; title: Chapter 5. Protein; title: Chapter 6. Lipids; title: Chapter 7. Energy metabolism; title: Chapter 8. Energy balance and body weight regulation; title: Chapter 9. Physical activity, health, and sports nutrition; title: Chapter 10. Water-soluble vitamins; title: Chapter 11. Fat-soluble vitamins; title: Chapter 12. The major minerals; title: Chapter 13. The trace minerals; title: Chapter 14. Life cycle nutrition.; title: Booklet contents : Table of food composition; title: Portion sizes; title: Food labels and nutrition facts panels; title: Aids to calculation.