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July 30, 2014 | History

Nutritional sciences 1 edition

Nutritional sciences
Michelle McGuire

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Nutritional sciences
from fundamentals to food
2nd ed.
Michelle McGuire, Kathy A. Beerman

Published 2011 by Wadsworth Cengage Learning in Belmont, Calif .
Written in English.

About the Book

Presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology and biochemistry.

Table of Contents

Chapter 1. The science of nutrition
Chapter 2. Nutritional assessment and dietary planning
Chapter 3. Chemical, biological and physiological aspects of nutrition
Chapter 4. Carbohydrates
Chapter 5. Protein
Chapter 6. Lipids
Chapter 7. Energy metabolism
Chapter 8. Energy balance and body weight regulation
Chapter 9. Physical activity, health, and sports nutrition
Chapter 10. Water-soluble vitamins
Chapter 11. Fat-soluble vitamins
Chapter 12. The major minerals
Chapter 13. The trace minerals
Chapter 14. Life cycle nutrition.
Booklet contents : Table of food composition
Portion sizes
Food labels and nutrition facts panels
Aids to calculation.

Edition Notes

Previous ed. 2006 published by Thomson Higher Education.

Also available with booklet titled Table of food composition for Nutritional sciences : from fundamentals to food ; copyright 2010.

Includes bibliographical references and index.

Other Titles
Table of food composition for nutritional sciences :

Classifications

Dewey Decimal Class
613.2
Library of Congress
QP141 .M34 2011

The Physical Object

Pagination
xxvii, 673, [51] p. :
Number of pages
673

ID Numbers

Open Library
OL25568309M
Internet Archive
nutritionalscien00mich
ISBN 10
0324598645, 0495827924
ISBN 13
9780324598643, 9780495827924
LC Control Number
2009934270
OCLC/WorldCat
472704484

History Created July 30, 2014 · 1 revision Download catalog record: RDF / JSON

July 30, 2014 Created by ImportBot import new book