The Science of Nutrition, First Canadian Edition

Thompson, Janice; Manore, Melinda; Vaughan, Linda A.; Gottschall-Pass, Kathy; MacLellan, Debbie

ISBN 10: 0321624734 / ISBN 13: 9780321624734

Published by Pearson Education Canada, 2013

About this Item

Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.

Seller Inventory # ZEV.0321624734.VG

Bibliographic Details

• Title: The Science of Nutrition, First Canadian Edition
• Publisher: Pearson Education Canada
• Publication Date: 2013
• Language: English
• ISBN 10: 0321624734
• ISBN 13: 9780321624734
• Binding: Hardcover
• Condition: very_good

About this title

Synopsis

Were you looking for the book with access to MasteringNutrition? This product is the book alone, and does NOT come with access to MasteringNutrition. Buy the book and access card package to save money on this resource. Bring introductory nutrition into focus with a functional approach. The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body. The Third Edition further helps students master nutrition content both in text and online. Ten New Focus Figure visuals walk students through the toughest nutrition concepts in the course, making difficult physiological processes easier to understand.