Contemporary Nutrition

9th Revised Auflage
ISBN: 978-0-07-340254-3
Verlag: McGraw-Hill Education

Buch, Englisch, 768 Seiten, Format (B × H): 226 mm x 272 mm, Gewicht: 1588 g

Contemporary Nutrition is a complete and balanced resource for nutrition information written at a level non-science majors can understand. Completely revised and up-to-date with MyPlate, Healthy People 2020 and Dietary Guidelines for Americans, 2010, it provides the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With a friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices. Contemporary Nutrition emphasizes that a population consists of individuals with varying genetic and cultural backgrounds, and these individuals will have varying responses to diet. The knowledge gained from this text will allow students to personalize nutrition information and empower them to make better choices in their daily lives. Users who purchase Connect receive access to the full online eBook version of the textbook.

Autoren/Hrsg.

Wardlaw, Gordon

Smith, Anne

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

NUTRITION: A KEY TO HEALTHChapter 1: What You Eat and WhyChapter 2: Guidelines for Designing a Healthy DietChapter 3: The Human Body: A Nutrition PerspectiveTHE ENERGY NUTRIENTS AND ENERGY BALANCEChapter 4: CarbohydratesChapter 5: LipidsChapter 6: ProteinsChapter 7: Energy Balance and Weight ControlVITAMINS, MINERALS AND WATERChapter 8: VitaminsChapter 9: Water and MineralsNUTRITION: BEYOND THE NUTRIENTSChapter 10: Nutrition: Fitness and SportsChapter 11: Eating Disorders: Anorexia Nervosa,Bulimia Nervosa, and Other ConditionsChapter 12: Undernutrition Throughout the WorldChapter 13: Safety of Food and WaterNUTRITION: A FOCUS ON THE LIFE STAGESChapter 14: Pregnancy and BreastfeedingChapter 15: Nutrition from Infancy through AdolescenceChapter 16: Nutrition during Adulthood

Über Autor(innen)

Wardlaw, Gordon
Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association’s Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.

Smith, Anne
ANNE M. SMITH, Ph.D., R.D., L.D., is an associate professor at The Ohio State University. She was the recipient of the 1995 Outstanding Teacher Award from the College of Human Ecology, the 2008 Outstanding Dietetic Educator Award from the Ohio Dietetic Association, the 2006 Outstanding Faculty Member Award from the Department of Human Nutrition, and the 2011 Distinguished Service Award from the College of Education and Human Ecology for her commitment to undergraduate education in nutrition. Dr. Smith’s research in the area of vitamin and mineral metabolism has appeared in prominent nutrition journals, and she was awarded the 1996 Research Award from the Ohio Agricultural Research and Development Center. She is a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.