Nutrition

Science and Applications

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Author: Lori A. Smolin,Mary B. Grosvenor,Debbie Gurfinkel

Publisher: Wiley Global Education

ISBN: 1119047978

Category: Science

Page: 888

View: 9338

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: Science and Applications, 4th Edition

Science and Applications

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Author: Lori A. Smolin,Mary B. Grosvenor

Publisher: Wiley Global Education

ISBN: 1119224713

Category: Science

Page: 848

View: 7304

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: Science and Applications, 3rd Edition

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Author: Lori A. Smolin,Mary B. Grosvenor

Publisher: Wiley Global Education

ISBN: 1118473868

Category: Medical

Page: 936

View: 4683

Nutrition: Science and Applications, 3e helps develop the scientific understanding to support 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. The text has been developed through a collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley’s nutrition resources.

Nutrition: Science and Applications, First Canadian Edition

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Author: Lori A. Smolin,Mary B. Grosvenor,Debbie Gurfinkel

Publisher: Wiley Global Education

ISBN: 1118727525

Category: Science

Page: 912

View: 1318

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.

Study Guide to accompany Nutrition: Science and Applications, 4th Edition

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Author: Lori A. Smolin,Mary B. Grosvenor,Melanie Tracy Burns

Publisher: Wiley

ISBN: 9780471268772

Category: Medical

Page: 192

View: 2451

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.

Nutrition: Science and Applications

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Author: Lori A. Smolin,Mary B. Grosvenor

Publisher: John Wiley & Sons

ISBN: N.A

Category: Medical

Page: N.A

View: 1342

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: Science, Issues, and Applications [2 volumes]

Science, Issues, and Applications

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Author: Barbara A. Brehm

Publisher: ABC-CLIO

ISBN: 1440828504

Category: Health & Fitness

Page: 936

View: 8711

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

Ins Dunkel

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Author: Jane Harper

Publisher: Rowohlt Verlag GmbH

ISBN: 3644404488

Category: Fiction

Page: 416

View: 9413

Grausamer als die Natur ist nur der Mensch. Fünf Frauen unternehmen eine Wanderung durch den australischen Busch, organisiert von ihrer Firma, ausgerüstet nur mit Kompass und Landkarte. Tage später kommen nur vier von ihnen zurück. Aaron Falk, Ermittler der australischen Polizei, muss die vermisste Alice Russell unbedingt finden. Sie ist seine Informantin bei einem Unternehmen, das unter dem Verdacht der Geldwäsche steht. Alice kennt nicht nur die Machenschaften der Firma, sondern auch die dunklen Geheimnisse ihrer Kolleginnen, mit denen sie unterwegs war. Die Wildnis ist unerbittlich, lange wird Alice hier nicht überleben. Doch die wahre Gefahr droht von ganz anderer Seite ... «Eindringlich, faszinierend und absolut empfehlenswert. Harper ist begnadet darin, Angst und Unbehagen zu erzeugen, und sie zeichnet ein fesselndes Bild einer furchterregenden australischen Landschaft.» (The Times)

Nutrition

Science and Applications

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Author: Ashley Martin

Publisher: N.A

ISBN: 9781682862292

Category: Health & Fitness

Page: 261

View: 9424

Nutrition has evolved into an individual branch of science in the past decade. It not only focuses on the food intake but also the processes of absorption, catabolism, etc. This book concentrates on the adverse effects of nutrition deficiency in humans and related diseases. The various studies that are constantly contributing towards the evolution of this field are examined in detail. Scientists and students actively engaged in this field will find this book full of crucial and unexplored concepts.

Visualizing Nutrition

Everyday Choices

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Author: Mary B. Grosvenor,Lori A. Smolin

Publisher: John Wiley & Sons

ISBN: 0470197587

Category: Medical

Page: 640

View: 1623

This comprehensive book provides nutritionists with an easy-to-understand overview of key concepts in the field. The material is presented along with vivid images from the National Geographic Society, illustrations, and diagrams. Numerous pedagogical features are integrated throughout the chapters, including Health and Disease, Wellness, and Making Sense of the Information that make the material easier to understand. By following a visual approach, nutritionists will quickly learn the material in an engaging way.

Culinary Nutrition

The Science and Practice of Healthy Cooking

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Author: Jacqueline B. Marcus

Publisher: Academic Press

ISBN: 0123918839

Category: Technology & Engineering

Page: 660

View: 8202

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