Nutritional sciences : from fundamentals to food / Michelle McGuire, Kathy A. Beerman
By: McGuire, Michelle [author].
Contributor(s): Beerman, Kathy A [author].
Material type:
BookPublisher: Boston, Massachusetts : Cengage Learning, [2018]Edition: Third edition, enhanced.Description: xxviii, 648 pages : color illustrations + table of food composition.Content type: text Media type: unmediated Carrier type: volumeISBN: 9781337565332; 9780840058218.Subject(s): Nutrition | Nutrition -- Evaluation | Nutrition -- Requirements | Health, fitness & dieting| Item type | Current location | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
| Book | Main Library Reference Section | Reference | R 613.2 M148n 2018 (Browse shelf) | Room use only | 50905QC |
With: Table of food composition for nutritional sciences : from fundamentals to food.
Includes bibliographical references and index.
Chapter 1. The science of nutrition
Chapter 2. Nutritional assessment and dietary planning
Chapter 3. Chemical, biological, and physiological aspects of nutrition
Chapter 4. Carbohydrates
Chapter 5. Protein
Chapter 6. Lipids
Chapter 7. Energy metabolism
Chapter 8. Energy balance and body weight regulation
Chapter 9. Physical activity and health
Chapter 10. Water-soluble vitamins
Chapter 11. Fat-soluble vitamins
Chapter 12. The major minerals and water
Chapter 13. The trace minerals
Chapter 14. Life cycle nutrition
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