Living nutrition
By: Fredrick J. Stare, Margaret McWilliams.
Contributors: McWilliams, Margaret, joint author.; Tindell, Frances.
Edition: 3d ed.
Publisher: Wiley
Published: 1981
Place of publication: New York
Language: eng
Number of pages: 580
Subjects: Nutrition.
Description: Abstract: Basic nutritional facts and their application to food choices and good health are presented for college students, nutrition educators, and the general public. Background details are provided for various nutrient categories (carbohydrates, lipids, proteins, water, minerals, and vitamins). Specific applied topics cover: energy needs and weight control; pregnancy and lactation; infant feeding; the preschool child; nutrition in the school years and for adults; shopping for nutritious foods and the practice of nutrition. Detailed tables of nutrient composition of foods, food sources for specific nutrients, and zinc contents of food are given. Chemical structure listings for vitamins and amino acids, selected dietary standards, and description of common ethnic foods are included. (wz).
Notes: Includes bibliographies and index.
"The manuscript was edited by Frances Tindell."