Human nutrition: science for healthy living science for healthy living Tammy J. Stephenson Ph.D., University of Kentucky, Wendy J. Schiff MS., RDN.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9780073402529
- 612.3 22
- QP141 .S647 2016
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
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Tan Tao University General Stacks | Non-fiction | 612.3 (Browse shelf(Opens below)) | Not For Loan | AS-2017-0031 |
Includes bibliographical references and index.
Introduction to nutrition -- Evaluating nutrition information -- Basis of a healthy died -- 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.
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