Main description:

Nutrition: Science and Applications, 2e helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals. The text and WileyPLUS course has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley′s nutrition resources.

Contents:

Chapter 1: Nutrition: Food for Health.

Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition.

Chapter 3: Digestion, Absorption, and Metabolism.

Chapter 4: Carbohydrates: Sugars, Starches, and Fiber.

Chapter 5: Lipids.

Focus on Alcohol.

Chapter 6: Proteins and Amino Acids.

Chapter 7:  Energy Balance and Weight Management.

Focus on Eating Disorders.

Chapter 8: The Water–Soluble Vitamins.

Chapter 9: The Fat–Soluble Vitamins.

Focus on Phyotchemicals.

Chapter 10: Water and the Electrolytes.

Chapter 11: Major Minerals and Bone Health.

Chapter 12: The Trace Elements.

Focus on Non–Vitamin and Non–Mineral Supplements.

Chapter 13: Nutrition and Physical Activity.

Chapter 14: Nutrition During Pregnancy and Lactation.

Chapter 15: Nutrition from Infancy to Adolescence.

Chapter 16: Nutrition and Aging: The Adult Years.

Chapter 17: Food Safety.

Focus on Biotechnology.

Chapter 18: World Hunger and Malnutrition.

Appendices.

Glossary.

Index.