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Nutrition Lori A. Smolin

Nutrition By Lori A. Smolin

Nutrition by Lori A. Smolin

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$65.99
Condition - Very Good
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Summary

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal - our lives are filled with choices about what we eat. This title helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day.

Nutrition Summary

Nutrition: Science and Applications by Lori A. Smolin

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal--our lives are filled with choices about what we eat. Thata s why Lori Smolin and Mary Grosvenora s Nutrition: Science and Applications, 4/E helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day. Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting--edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition, this edition features a new chapter, Meeting Nutrient Needs: Food Versus Supplements, which discusses the benefits and drawbacks of meeting nutritional needs with foods, fortified foods, and supplements, as well as the role of herbal supplements. Student Study Guide Designed to be used alongside Nutrition, 4E this author created study guide provides students with a wealth of mate rial to help ensure that they are successful in the course. Included are chapter outlines, multiple--choice questions, short--answer review questions, and a variety of learning activities.

About Lori A. Smolin

Lori A. Smolin, Ph.D. received her B.S. degree from cornell University, where she studied human nutrition and food science. She recieved her doctorate from the Universtiy 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, nutrional biochemistry, general biochemistry, and biology. Dr. Smolon spent the 2001/2002 academic year in England where she was able to experience the food and nutrition culture on the other side of the Atlantic. Mary B. Grosvenor, MS., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Science from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor--UCLA Medical Center. She has published in peer--reviewed jornals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.

Table of Contents

NUTRITION: SORTING FACT FROM FANTASY. 1. Nutrition: Everday Choices. 2. Applying the Science of Nutrition. 3. The Human Body: From Meals to Molecules. ENERGY--YIELDING NUTRIENTS. 4. Carbohydrates: Sugars, Starches, and Fiber. 5. Lipids: How Much of a Good Thing? 6. Protein: The Privileged Nutrient. 7. Energy Balance and Weight Management. WATER AND THE MICRONUTRIENTS. 8. The Water--Soluble Vitamins. 9. The Fat--Soluble Vitamins. 10. The Internal Sea: Water and the Major Minerals. 11. The Trace Minerals: Our Elemental Needs. 12. Meeting Our Needs: Food, Fortified Foods, and Supplements. APPLYING NUTRITION TO LIFE. 13. Fueling Fitness: Nutrition and Exercise. 14. In the Beginning: Nutrition for Mothers and Infants. 15. The Growing Years: Infancy to Adolescence. 16. Nutrition and Aging: The Adult Years. NUTRITION IN TODAYa S WORLD. 17. How Safe Is Our Food Supply? 18. The Global View: Feedin g the World. APPENDICES. Appendix A: Nutrient Composition of Foods. Appendix B: Standards for Body Size. Appendix C: Normal Blood Values of Nutritional Relevance. Appendix D: Sources of Information on Nutrition. Appendix E: Canadian Recommendations and Guidelines. Appendix F: Nutrient Intake Recommendations by the World Health Organization. Appendix G: U.S. Nutrition Recommendations. Appendix H: Ethnic Diet Planning Tools. Appendix I: Exchange Lists. Appendix J: Food Labeling Information. Appendix K: Energy Expenditure for Various Activities. Appendix L: Conversions and Calculations. Appendix M: Answers to Critical Thinking Exercises. Glossary Index.

Additional information

GOR001549842
9780471268796
0471268798
Nutrition: Science and Applications by Lori A. Smolin
Lori A. Smolin
Used - Very Good
Paperback
John Wiley and Sons Ltd
2003-02-18
768
N/A
Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Overall we expect it to be in very good condition, but if you are not entirely satisfied please get in touch with us

Customer Reviews - Nutrition