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The science of nutrition / Janice L. Thompson, Melinda M. Manore, Linda A. Vaughan.

By: Contributor(s): Material type: TextTextPublisher: [London, United Kingdom] : Pearson, [2020]Copyright date: ©2020Edition: Fifth editionDescription: xliii, 773, various pagings : illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0134898672
  • 9780134898674
  • 0135383161
  • 9780135383162
Subject(s): Additional physical formats: No titleDDC classification:
  • 612.3 23
LOC classification:
  • TX354 .T47 2020
Contents:
1. The Science of Nutrition: Linking Food, Function, and Health -- 2. Designing a Healthful Diet -- 3. The Human Body: Are We Really What We Eat? -- 4. Carbohydrates: Plant-Derived Energy Nutrients -- 4.5. In Depth: Alcohol -- 5. Lipids: Essential Energy-Supplying Nutrients -- 6. Proteins: Crucial Components of All Body Tissues -- 7. Metabolism: From Food to Life -- 7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers -- 8. Nutrients Involved in Energy Metabolism -- 9. Nutrients Involved in Fluid and Electrolyte Balance -- 10. Nutrients Involved in Antioxidant Function and Vision -- 10.5. In Depth: The Safety and Effectiveness of Dietary Supplements -- 11. Nutrients Involved in Bone Health -- 12. Nutrients Involved in Blood Health and Immunity -- 13. Achieving and Maintaining a Healthful Body Weight -- 14. Nutrition and Physical Activity: Keys to Good Health -- 14.5. In Depth: Disorders Related to Body Image, Eating, and Exercise -- 15. Food Safety and Technology: Protecting Our Food -- 16. Food Equity, Sustainability, and Quality: The Challenge of "Good" Food -- 17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life -- 18. Nutrition Through the Life Cycle: Childhood and Adolescence -- 19. Nutrition Through the Life Cycle: The Later Years.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book North Campus North Campus Main Collection 612.3 THO (Browse shelf(Opens below)) 1 Available A538292B

Includes bibliographical references and index.

1. The Science of Nutrition: Linking Food, Function, and Health -- 2. Designing a Healthful Diet -- 3. The Human Body: Are We Really What We Eat? -- 4. Carbohydrates: Plant-Derived Energy Nutrients -- 4.5. In Depth: Alcohol -- 5. Lipids: Essential Energy-Supplying Nutrients -- 6. Proteins: Crucial Components of All Body Tissues -- 7. Metabolism: From Food to Life -- 7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers -- 8. Nutrients Involved in Energy Metabolism -- 9. Nutrients Involved in Fluid and Electrolyte Balance -- 10. Nutrients Involved in Antioxidant Function and Vision -- 10.5. In Depth: The Safety and Effectiveness of Dietary Supplements -- 11. Nutrients Involved in Bone Health -- 12. Nutrients Involved in Blood Health and Immunity -- 13. Achieving and Maintaining a Healthful Body Weight -- 14. Nutrition and Physical Activity: Keys to Good Health -- 14.5. In Depth: Disorders Related to Body Image, Eating, and Exercise -- 15. Food Safety and Technology: Protecting Our Food -- 16. Food Equity, Sustainability, and Quality: The Challenge of "Good" Food -- 17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life -- 18. Nutrition Through the Life Cycle: Childhood and Adolescence -- 19. Nutrition Through the Life Cycle: The Later Years.

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