nutrition science and applications

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Nutrition Science And Applications 4th Edition

Author : Lori A. Smolin
ISBN : 9781119224716
Genre : Science
File Size : 66. 78 MB
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Nutrition: Science and Applications, 4th Edition helps students develop the scientific understanding to support their personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals.

Nutrition

Author : Lori A Smolin
ISBN : 1118878388
Genre : Nutrition
File Size : 58. 31 MB
Format : PDF, Kindle
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Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned-both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.

Nutrition

Author : Lori A. Smolin
ISBN : 9781119047971
Genre : Science
File Size : 48. 34 MB
Format : PDF, ePub
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Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned–both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.

Nutrition

Author : Lori A. Smolin
ISBN : STANFORD:36105124048195
Genre : Medical
File Size : 21. 23 MB
Format : PDF, Docs
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Obesity has become a major health issue throughout the world, but many people just aren't aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter.

Nutrition Science And Applications 3e Binder Ready Version Wileyplus Registration Card

Author : Smolin
ISBN : 1118566793
Genre :
File Size : 30. 19 MB
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Study Guide To Accompany Nutrition Science And Applications 4th Edition

Author : Lori A. Smolin
ISBN : 0471268771
Genre : Medical
File Size : 22. 80 MB
Format : PDF, ePub, Docs
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Work more effectively and gauge your progress along the way! Designed to be used alongside Smolin and Grosvenor’s Nutrition, 4th Edition, this Study Guide provides students with a wealth of material to help ensure that they are successful in the course. This study guide includes chapter outlines, multiple-choice questions, short-answer review questions, and a variety of learning activities. Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal – our lives are filled with choices about what we eat. That’s why Lori Smolin and Mary Grosvenor’s Nutrition: Science and Applications, 4th Edition 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.

Culinary Nutrition

Author : Jacqueline B. Marcus
ISBN : 9780123918833
Genre : Technology & Engineering
File Size : 75. 97 MB
Format : PDF
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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Nutrition Science And Applications First Canadian Edition

Author : Lori A. Smolin
ISBN : 9781118727522
Genre : Science
File Size : 52. 56 MB
Format : PDF, Mobi
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The Right Balance for your Nutrition Course! Nutrition: Science and Applications First Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The text’s strong coverage of the science of nutrition balanced with excellent applications and Canadian iProfile software will help students gain effective decision-making skills about nutritional choices. It will prepare students for their future studies and careers as well as apply the science to their everyday lives. Effective use of Canadian content integrated throughout the text enables students to identify with situations and examples in the textbook. Chapter 2 has an extensive exploration of the history and evolution of Canada’s Food Guide (CFG). Instructors no longer have to do independent research to include Canadian content into lectures. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give the student an opportunity to apply the concepts learned – both as consumers and as future scientists and health professionals.

Nutrition Science Issues And Applications 2 Volumes

Author : Barbara A. Brehm
ISBN : 9781440828508
Genre : Health & Fitness
File Size : 61. 33 MB
Format : PDF, Docs
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This thorough one-stop resource draws on solid science and the latest research to play a dual educational role—providing background for students while answering general readers' questions about a wide range of nutrition-related topics. • Provides accessible essays on today's most relevant nutrition topics • Meets health education goals as represented by high school health education standards • Includes up-to-date scientific information on contemporary issues • Takes a holistic perspective, encompassing the physiological, biochemical, psychological, and societal elements of human nutrition • Suggests interesting "research issues" students may wish to explore and offers ideas for further reading

Nutrition

Author : Lori A. Smolin
ISBN : 0470601477
Genre :
File Size : 26. 1 MB
Format : PDF, ePub, Docs
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