Human Nutrition: Science for Healthy Living Updated with 2015-2020 Dietary Guidelines for Americans

Erscheinungsjahr 2016
ISBN: 978-1-259-91683-0
Verlag: Open University Press

Buch, Englisch, Format (B × H): 234 mm x 282 mm, Gewicht: 1851 g

Human Nutrition: Science for Healthy Living is an interesting, engaging, reliable, and evidence-based introductory textbook with a wide variety of features to promote active learning. A clinical emphasis appeals to all, but is of particular relevance to those studying nutrition, dietetics, or health science professions, including nursing. Real-life and clinical examples, statistics, and evidence from professional sources address current and controversial topics and support the key concepts of the science of nutrition. Human Nutrition provides the framework for students to not just memorize facts, but to truly learn and apply the science of nutrition. The knowledge gained can be applied not only to a future profession, but, just as importantly, to everyday life. Our hope is that readers share the practical advice and key concepts learned in the textbook with family and friends to promote optimal health and wellness.

Autoren/Hrsg.

Schiff, Wendy

Fachgebiete

• Wirtschaftswissenschaften Volkswirtschaftslehre Volkswirtschaftslehre Allgemein

Inhaltsverzeichnis

Chapter 1Introduction to Nutrition Chapter 2Evaluating Nutrition Information Chapter 3Basis of a Healthy Diet Chapter 4Human Digestion, Absorption, and Transport Chapter 5Carbohydrates: Sugars, Starches, and Fiber Chapter 6Lipids: Triglycerides, Phospholipids, and Sterols Chapter 7Proteins: Amino AcidsChapter 8Metabolism: Energy from FoodChapter 9Introduction to Vitamins: Fat- Soluble VitaminsChapter 10Water-Soluble VitaminsChapter 11Water and the Major MineralsChapter 12Trace MineralsChapter 13Energy Balance, Obesity, and Weight ManagementChapter 14Eating Disorders and Disordered EatingChapter 15Nutrition for Fitness and SportChapter 16Nutrition for Pregnancy and LactationChapter 17Nutrition for Infants, Children, and AdolescentsChapter 18Nutrition for Older AdultsChapter 19Food and Water SafetyChapter 20Global Nutrition

Über Autor(innen)

Schiff, Wendy
Wendy J. Schiff MS, RDN received her BS in biological health/medical dietetics and MS in human nutrition from The Pennsylvania State University. She has taught introductory foods and nutrition courses at the University of Missouri Columbia as well as nutrition, human biology, and personal health courses at St. Louis Community CollegeMeramec. She has worked as a public health nutritionist at the Allegheny County Health Department (Pittsburgh, Pennsylvania) and State Food and Nutrition Specialist for Missouri Extension at Lincoln University in Jefferson City, Missouri. In addition to authoring Nutrition for Healthy Living and Nutrition Essentials: A Personal Approach, Wendy has coauthored a college-level personal health textbook and authored many other nutrition-related educational materials. She is a registered dietitian nutritionist and a member of the Academy of Nutrition and Dietetics.