Test bank for Nutritional Sciences From Fundamentals to Food 3rd Edition Shelley McGuire Beerman 0840058209 9780840058201
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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.
Language: English
ISBN-10: 0840058209
ISBN-13: 978-0840058201
ISBN-13: 9780840058201
Author: Michelle McGuire, Kathy A.Beerman
nutritional sciences from fundamentals to food 3rd edition pdf free
nutritional sciences from fundamentals to food pdf free
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Table of Content:
Chap 1. The Science of Nutrition.
Chap 2. Nutritional Assessment and Dietary Planning.
Chap 3. Chemical, Biological, and Physiological Aspects of Nutrition.
Chap 4. Carbohydrates.
Chap 5. Protein.
Chap 6. Lipids.
Chap 7. Energy Metabolism.
Chap 8. Energy Balance and Body Weight Regulation.
Chap 9. Physical Activity and Health.
Chap 10. Water-Soluble Vitamins.
Chap 11. Fat-Soluble Vitamins.
Chap 12. The Major Minerals and Water.
Chap 13. The Trace Minerals.
Chap 14. Life Cycle Nutrition.
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