Scientific American Nutrition for a Changing World

2. Auflage 2020
ISBN: 978-1-319-21331-2
Verlag: Palgrave Macmillan

Sonstiges, Englisch, 688 Seiten, Access Card, Format (B × H): 155 mm x 235 mm

Nutrition for a Changing World engages students like no other nutrition textbook. Real stories – about real people and real science – are integrated into every chapter, bringing context and relevance to the core science. Infographics in the style of Scientific American magazine are like “science storyboards” that guide students step-by-step through essential processes and concepts. Coverage of timely topics such as gluten-free diets, the diabetes epidemic, and global nutrition exemplify the book’s contemporary approach to nutrition science.

Autoren/Hrsg.

Pope, Jamie

Nizielski, Steven

Fachgebiete

• Naturwissenschaften Biowissenschaften Biowissenschaften

Inhaltsverzeichnis

Chapter 1. The Science and Scope of Nutrition. Eating for a Lifetime.- Chapter 2. Healthy Diets.- Chapter 3. Digestive System and Digestive Disorders.- Chapter 4. Carbohydrates.- Chapter 5. The Lipids.- Chapter 6. Protein.- Chapter 7. Fat-soluble Vitamins.- Chapter 8. Water-soluble Vitamins.- Chapter 9. Major Minerals and Water.- Chapter 10. Trace Minerals.- Chapter 11. Energy Balance and Obesity The Sitting Disease.- Chapter 12. Nutrition and Fitness.- Chapter 13 Nutrition through the College Years.- Chapter 14. Global Nutrition: Food Security and Sustainability.-

Über Autor(innen)

JAMIE POPE, M.S., R.D., MS, RDN, LDN, FAND, is Assistant Professor in Nutritional Sciences in the Vanderbilt University School of Nursing. She has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, and heart disease prevention and—since 2000—teaching introductory nutrition courses.

Steven Nizielski, M.S., Ph.D., MS, PhD, earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and gray wolves before entering graduate school. He earned his Master’s and Doctorate degrees at the University of Minnesota in nutrition, with an emphasis in biochemistry.