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Human nutrition : science for healthy living / Stephenson, Tammy J. , Schiff, Wendy J.

By: Contributor(s): Material type: TextTextPublication details: New York : McGraw-Hill Education, 2016Description: xxvi, 661 pages : color illustration ; 29 cmISBN:
  • 9781259254062
Subject(s): LOC classification:
  • QP141 S45 2016
Contents:
Introduction to nutrition -- Evaluating nutrition information -- Basis of a healthy diet -- Human digestion, absorption, and transport -- Carbohydrates: sugars, starches, and fiber -- Lipids: triglycerides, phospholipids, and sterols -- Proteins: amino acids -- Metabolism -- Vitamin overview and fat-soluble vitamins -- Water-soluble vitamins -- Trace minerals -- Obesity, energy balance, and weight management -- Eating disorders and disordered eating -- Nutrition for fitness and sport -- Pregnancy and lactation -- Infants, children, and adolescents -- Nutrition for older adults -- Food and water safety -- Global nutrition -- Appendix A: English- metric conversions and metric-to-household units -- Appendix B: Basic chemistry concepts -- Appendix C: Basic anatomy and physiology concepts -- Appendix D: Major monosaccharides, amino acids, and vitamins -- Appendix E: Vitamins involved in energy metabolism -- Appendix F: Nutrition assessment -- Appendix G: Daily values table -- Appendix H: Canada's food guide -- Appendix I: Food composition table.
Summary: Revised for 2015 dietary guidelines, this book is suitable for those studying nutrition, dietetics, or health science professions, including nursing. It includes real-life and clinical examples, statistics, and evidence from professional sources that address current and controversial topics and support the key concepts of the science of nutrition.
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Item type Current library Collection Call number Copy number Status Barcode
Books Books Philippine Christian University Manila Faculty College QP141 S45 2016 (Browse shelf(Opens below)) 1 Available 51722

Includes bibliographical references and index

Introduction to nutrition --
Evaluating nutrition information --
Basis of a healthy diet --
Human digestion, absorption, and transport --
Carbohydrates: sugars, starches, and fiber --
Lipids: triglycerides, phospholipids, and sterols --
Proteins: amino acids --
Metabolism --
Vitamin overview and fat-soluble vitamins --
Water-soluble vitamins --
Trace minerals --
Obesity, energy balance, and weight management --
Eating disorders and disordered eating --
Nutrition for fitness and sport --
Pregnancy and lactation --
Infants, children, and adolescents --
Nutrition for older adults --
Food and water safety --
Global nutrition --
Appendix A: English- metric conversions and metric-to-household units --
Appendix B: Basic chemistry concepts --
Appendix C: Basic anatomy and physiology concepts --
Appendix D: Major monosaccharides, amino acids, and vitamins --
Appendix E: Vitamins involved in energy metabolism --
Appendix F: Nutrition assessment --
Appendix G: Daily values table --
Appendix H: Canada's food guide --
Appendix I: Food composition table.

Revised for 2015 dietary guidelines, this book is suitable for those studying nutrition, dietetics, or health science professions, including nursing. It includes real-life and clinical examples, statistics, and evidence from professional sources that address current and controversial topics and support the key concepts of the science of nutrition.

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