Personal nutrition / Marie A. Boyle [and] Sara Long Roth

By:

Boyle, Marie A [author]

Contributor(s):

Roth, Sara Long [co-author]

Material type: Text

TextPublication details: Belmont, California : Wadsworth Cengage Learning, c2010Edition: SEVENTH EDITIONDescription: xxiii, 449 pages : color illustrations ; 28 cmISBN:

9780495560081

Subject(s):

NUTRITION -- TEXTBOOKS

LOC classification:

RA 784 .B69 2010

Contents:

1. The basics of understanding nutrition -- 2. The pursuit of a healthy diet -- 3. Anatomy for nutrition's sake -- 4. The carbohydrates: sugar, starch, and fiber -- 5. The lipids: fats and oils -- 6. The proteins and amino acids -- 7. The vitamins, minerals, and water: a functional approach -- 8. Impact of fluids and beverages on nutritional health -- 9. Weight management -- 10. Nutrition and fitness -- 11. The life cycle: conception through the later years -- 12. Food safety and the global supply -- Appendixes -- Glossary -- Index.

Summary: "It is written for an undergraduate applied introductory nutrition course found in departments of Nutrition, Family and Consumer Science, Health Science, and Physical Education. Students taking this course may receive a science credit or general education credit, or they may enroll in the course for personal interest. At twelve chapters, this is the shortest introductory text on the market that also covers a wide variety of nutrition topics. It begins by defining nutrition, examines macro- and micronutrients, and ends by discussing life-cycle and global food issues. The text is accessible and personal--designed to improve a student's understanding of food, nutrition, digestion, and health--and contains very little biochemistry."

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Date due	Barcode
Books	NU Clark Circulation	Non-fiction	GC RA 784 .B69 2010 (Browse shelf(Opens below))		Available		NUCLA000001930

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Includes index.

"It is written for an undergraduate applied introductory nutrition course found in departments of Nutrition, Family and Consumer Science, Health Science, and Physical Education. Students taking this course may receive a science credit or general education credit, or they may enroll in the course for personal interest. At twelve chapters, this is the shortest introductory text on the market that also covers a wide variety of nutrition topics. It begins by defining nutrition, examines macro- and micronutrients, and ends by discussing life-cycle and global food issues. The text is accessible and personal--designed to improve a student's understanding of food, nutrition, digestion, and health--and contains very little biochemistry."

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