Items related to Nutrition: Science and Applications
This introductory nutrition text teaches students the basic principles of nutrition science, as well as how to use those principles to understand nutrition information and make wise food choices. Throughout, the authors emphasize that diets are comprised the individual food choices we make on a daily basis - and that one choice doesn't make or break a diet. This edition incorporates health and disease, metabolism, cultural diversity, and life cycle topics into every chapter. New and expanded coverage of the Dietary Reference Intakes (DRIs), nutrition and gene expression, weight management, dietary supplements, and environmental issues is also included.
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From the Back Cover:
New from Wiley, profile provides you with a wonderful new software tool to accurately assess your current diet and exercise habits and help you determine ways to improve your nutritional profile. Among the many features of this dynamic new software are:
About the Author:
- Nutrient values of over 26,000 foods, including many of the most popular food choices today, as well as ethnic and cultural choices
- The ability to add foods in order to accurately track individual diets
- Enhanced tools for analyzing physical activity to better calculate your energy balance
- Animations and a photographic gallery to help ensure you comprehend just what a serving size is, and how different food measurements compare with one another.
- Distinctive Features that support and expand on you understanding of nutrients-Whey Your Appetite and Nutrients Unwrapped
- A Recipe Builder
- Multiple reports that are easily exported.
Available both online and on a multi-platform CD-ROM
[0-470-11431-2]
Lori Smolin received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor–UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutritional biochemistry, general biochemistry, and introductory biology.
Mary Grosvenor received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian and certified diabetes educator who has worked in public health, clinical nutrition, and nutrition research as well as education. She teaches introductory nutrition at the community college level. She has published in peerreviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake.
"About this title" may belong to another edition of this title.
- PublisherHolt Rinehart & Winston
- ISBN 10 0030261147
- ISBN 13 9780030261145
- BindingPaperback
- Edition number3
- Rating
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