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The Science of Nutrition

The Science of Nutrition Author Janice J. Thompson
ISBN-10 0134175093
Release 2016-01-04
Pages 976
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For introductory Nutrition courses for Majors. Helping students navigate nutrition's tough topics for a deeper understanding The Science of Nutrition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors' time. This best selling, thoroughly current, research-based nutrition text is uniquely organized around the highly regarded functional approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. The Fourth Edition enhances the student learning story with greater incorporation of learning outcomes throughout the text; an increased visual impact with the inclusion of new Focus Figures, including Meal Focus Figures; and a strong media story with new assets in MasteringNutrition, including revised nutrition animations. Important hot topics and new research such as the latest dietary guidelines and Nutrition Facts panel, a revised global hunger chapter (to incorporate more coverage of domestic issues, including sustainability and environmental impacts, food equity, politics, etc.), and updated science and source information make this one of the most current texts on the market today. Also available with MasteringNutritionTM This title is also available with MasteringNutrition-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced tutorials provide individualized coaching to help students stay on track. With a wide range of activities available, students can actively learn, understand, and retain even the most difficult concepts. Note : You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. MyMathLab is not a self-paced technology and should only be purchased when required by an instructor. Students, if interested in purchasing this title with MasteringNutrition, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MasteringNutrition, search for: 0134166000 / 9780134166001 The Science of Nutrition plus MasteringNutrition with MyDietAnalysis with Pearson eText -- Access Card Package Package consists of: 0134175093 / 9780134175096 Science of Nutrition, The 0134323122 / 9780134323121 MasteringNutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for The Science of Nutrition



The Science of Nutrition Books a la Carte Edition

The Science of Nutrition  Books a la Carte Edition Author Janice J. Thompson
ISBN-10 0134393430
Release 2016-01-04
Pages 976
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The Science of Nutrition Books a la Carte Edition has been writing in one form or another for most of life. You can find so many inspiration from The Science of Nutrition Books a la Carte Edition also informative, and entertaining. Click DOWNLOAD or Read Online button to get full The Science of Nutrition Books a la Carte Edition book for free.



Nutrition

Nutrition Author Joan Salge Blake
ISBN-10 0134745906
Release 2018-01-26
Pages 928
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NOTE: This edition features the same content as the traditional text in a convenient, three-hole-punched, loose-leaf version. Books a la Carte also offer a great value; this format costs significantly less than a new textbook. Before purchasing, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. For Books a la Carte editions that include MyLab(tm) or Mastering(tm), several versions may exist for each title--including customized versions for individual schools--and registrations are not transferable. In addition, you may need a Course ID, provided by your instructor, to register for and use MyLab or Mastering platforms. For introductory nutrition courses. A modern and personal approach to nutrition Nutrition: From Science to You helps readers understand the science of nutrition and how to successfully apply it to their personal lives and future careers. Thoroughly updated to better meet the needs of tomorrow's nutrition and allied health professionals, the 4th Edition provides individuals with more inter-professional applications, increased coverage of emerging and high interest topics such as the microbiome and Leaky Gut syndrome, and new dietary and nutrition guidelines. New auto-graded MDA Personalized Diet Analysis activities, Focus Figure Narrated Walkthroughs voiced by the author, and a mobile-friendly customizable eText enhance Mastering Nutrition, making it an even more effective practice and learning tool for today's readers. Also available with Mastering Nutrition Mastering(tm) Nutrition is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced coaching activities provide individualized coaching to help students stay on track. With a wide range of auto-gradable activities available--including animations, videos, NutriTools, and new MyDietAnalysis activities, students can actively learn, understand, and retain even the most difficult concepts. MasteringNutrition includes single-sign-on access to MyDietAnalysis software to give students the tools to track their diet and activity and run reports on various macro- and micro-nutrients consumption.Learn more. NOTE: You are purchasing a standalone product; Mastering(tm) Nutrition does not come packaged with this content. Students, if interested in purchasing this title with Mastering Nutrition, ask your instructor to confirm the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the loose-leaf version of the text and Mastering Nutrition, search for: 0134774337 / 9780134774336 Nutrition: From Science to You, Books a la Carte Plus Mastering Nutrition with MyDietAnalysis with Pearson eText -- Access Card Package, 4/e Package consists of: 0134745906 / 9780134745909 Nutrition: From Science to You, Books a la Carte Edition, 4/e 0134710738 / 9780134710730 Mastering Nutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition: From Science to You



Nutrition

Nutrition Author Janice Thompson
ISBN-10 0321908740
Release 2014-01-10
Pages 744
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ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. -- Nutrition: An Applied Approach, Fourth Edition introduces you to nutrition with an innovative, applied format that discourages rote memorization and promotes long-term understanding of the material. Building on your natural interest in nutrition, the authors demonstrate in a clear, conversational style how key nutritional information relates to your personal health and nutrition, and show how to debunk commonly held misconceptions. The applied approach is reflected in the functional organization of the micronutrient chapters, focusing on the vitamins and minerals and their primary functions within the body. The applied content is focused on key content areas: fluid and electrolyte balance, antioxidant function, bone health, and energy metabolism and blood health-topics of particular importance to instructors. You can easily grasp this accessible conceptual framework for understanding the role nutrients play in bodies and overall health. The Fourth Edition features MasteringNutrition(tm), an online homework, assessment, and tutorial system that allows instructors to personalize the nutrition course like never before with next generation course management tools. Master topics through interactive mini-lessons, quizzing, and immediate wrong-answer feedback. This program will provide a better teaching and learning experience-for you. Here's how: Personalize learning with MasteringNutrition : Improve results quickly by mastering concepts from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to keep you on track. Help students visualize and understand tough topics: All-New Focus Figures appear in bold, full-page displays throughout the text to help teach you the toughest topics in nutrition. Emphasize applications: Practice core nutrition concepts by using MyDietAnalysis, a software system that allows you to complete a diet assignment and then enter the information to create a variety of reports, in addition to other tools. 0321908740 / 9780321908742 Nutrition: An Applied Approach Plus MasteringNutrition with eText -- Access Card Package Package consists of: 0321910397 / 9780321910394 Nutrition: An Applied Approach 0321956737 / 9780321956736 MasteringNutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition: An Applied Approach



Nutrition You

Nutrition   You Author Joan Salge Blake
ISBN-10 0134167546
Release 2016-01-04
Pages 720
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A visual approach to Introduction to Nutrition for Non-Majors. Guide students to a deeper understanding of nutrition The Fourth Edition of Nutrition & You provides students with a personalized approach to understanding nutrition and teaches them to become informed consumers of nutrition information through interactive lessons, practical applications, and visual study tools. Joan Salge Blake writes in a very engaging style, addressing the student directly, using visual analogies in order to explain concepts, and captivating students with humor. Blake encourages students to think critically and relate the science of nutrition to their own dietary habits, enabling them to separate fact from fiction and to distinguish high-quality nutrient sources from those of lesser quality. New additions to the Fourth Edition include a clearly defined learning path with the inclusion of learning outcomes throughout the chapter, cutting-edge content on the latest dietary guidelines and Nutrition Facts Panel, along with food waste and sustainability, making the text relevant and interesting for today's students. Visual Chapter Summary learning objectives, a newly revised suite of Nutrition animations, mobile-accessible and improved NutriTools, new Health Connections case studies, and new author-narrated Focus Figure walkthroughs have all been added to help students learn more effectively. Also available with MasteringNutritionTM This title is also available with MasteringNutrition-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced tutorials provide individualized coaching to help students stay on track. With a wide range of activities available, students can actively learn, understand, and retain even the most difficult concepts. Note: You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. MasteringNutrition is not a self-paced technology and should only be purchased when required by an instructor. Students, if interested in purchasing this title with MasteringNutrition, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MasteringNutrition, search for: 013416749X / 9780134167497 Nutrition & You Plus MasteringNutrition with MyDietAnalysis with Pearson eText--Access Card Package, 4/e Package consists of: * 0134167546 / 9780134167541 Nutrition & You * 0134209389/ 9780134209388 MasteringNutrition plus MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition & You



The Science of Food

The Science of Food Author P. M. Gaman
ISBN-10 9781483136332
Release 2013-10-22
Pages 258
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The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.



Nutrition in the Prevention and Treatment of Disease

Nutrition in the Prevention and Treatment of Disease Author Ann M. Coulston
ISBN-10 9780128029473
Release 2017-04-28
Pages 1072
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Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease. In its fourth edition, this text continues the tradition of incorporating new discoveries and methods related to this important area of research Generating and analyzing data that summarize dietary intake and its association with disease are valuable tasks in treating disease and developing disease prevention strategies. Well-founded medical nutrition therapies can minimize disease development and related complications. Providing scientifically sound, creative, and effective nutrition interventions is both challenging and rewarding. Two new chapters on metabolomics and translational research, which have come to be used in nutrition research in recent years. The new areas of study are discussed with the perspective that the application of the scientific method is by definition an evolutionary process. A new chapter on Genetics and Diabetes which reviews the latest research on causal genetic variants and biological mechanisms responsible for the disease, and explores potential interactions with environmental factors such as diet and lifestyle. Includes all major "omics" – the exposome, metabolomics, genomics, and the gut microbiome. Expands the microbiota portions to reflect complexity of diet on gut microbial ecology, metabolism and health



Nutrition Science and Applications 4th Edition

Nutrition  Science and Applications  4th Edition Author Lori A. Smolin
ISBN-10 9781119224716
Release 2016-04-06
Pages 848
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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 for Life

Nutrition for Life Author Janice J. Thompson
ISBN-10 9780133983524
Release 2015-01-29
Pages 528
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NOTE: You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. If you would like to purchase both the physical text and MasteringNutrition search for 0133878368 / 9780133878363 Nutrition for Life Plus MasteringNutrition with MyDietAnalysis with eText 2.0-- Access Card Package, 4/e Package consists of: 0133983099 / 9780133983098 MasteringNutrition with MyDietAnalysis with Pearson eText -- Valuepack Access Card -- for Nutrition for Life 0133853365 / 9780133853360 Nutrition for Life, 4/e MasteringNutrition should only be purchased when required by an instructor. For graduate and undergraduate nutrition students Understanding and applying nutrition to everyday life The Fourth Edition of Nutrition for Life, MasteringNutrition Edition gives students the tools they need to effectively learn and master nutrition concepts and apply them to their daily lives. This visually rich text is packed with information and exercises to help students understand how the food they eat affects their bodies. Students will learn about essential nutrients, vitamins, minerals, and the chemical organization of micronutrients, while staying engaged with the material through self-assessments, case studies, and study aids. Nutrition for Life organizes information according to how nutrients function in the body, rather than by chemical classification, allowing students to more easily apply their knowledge to everyday situations. This new edition features new Meal Focus Figures, new Focus Figures to illustrate key concepts, and student learning outcomes listed in every chapter and correlated to the end of chapter Study Plan.. Now included with Nutrition for Life , MasteringNutritionTM is an online homework, tutorial, and assessment product designed to improve results by helping students quickly master concepts. Students benefit from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to help keep students on track and prepared for lecture.



Technology of Cereals

Technology of Cereals Author Norman Leslie Kent
ISBN-10 0080408346
Release 1994
Pages 334
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A thorougly revised edition that encompasses new material including sections dealing with extrusion cooking and the use of cereals for animal feed. The section on industrial uses for cereals has been expanded considerably.



Culinary Nutrition

Culinary Nutrition Author Jacqueline B. Marcus
ISBN-10 9780123918833
Release 2013-04-15
Pages 660
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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



ABC of Nutrition

ABC of Nutrition Author A. Stewart Truswell
ISBN-10 9781444314229
Release 2010-07-15
Pages 152
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This well established ABC has been updated with new charts, illustrations and guidelines on aspects of nutrition which affect heart disease, blood pressure, chronic diseases such as diabetes and some types of cancer. The book also contains the most current nutritional recommendations for pregnancy and infant feeding as well as advice for children and adults young and old. With chapters covering nutritional deficiencies in both developing and affluent countries as well as eating disorders and obesity, this latest edition has worldwide relevance.



Food Processing Technology

Food Processing Technology Author P J Fellows
ISBN-10 9780081005231
Release 2016-10-04
Pages 1152
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Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter



Nutrition for Health and Health Care

Nutrition for Health and Health Care Author Ellie Whitney
ISBN-10 9780538733571
Release 2010-06-21
Pages 880
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Current, practical information in a real-world context for future nurses and health care professionals. NUTRITION FOR HEALTH AND HEALTH CARE is a trusted text that demonstrates the important role of nutrition to future nurses and health care professionals in their future careers. The text begins by covering basic nutrition concepts and followed by clinical topics organized by organ systems, linking nutrition to different disease states, such as diabetes, renal disease, and liver disorders. Each chapter includes practical information, current research, and clinical practice guidelines for addressing nutrition concerns and incorporating nutrition into care plans. Use all of the valuable resources that accompany NUTRITION FOR HEALTH AND HEALTH CARE to prepare and manage your course. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.



Mineral Nutrition of Higher Plants

Mineral Nutrition of Higher Plants Author Horst Marschner
ISBN-10 0124735436
Release 1995
Pages 889
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An understanding of the mineral nutrition of plants is of fundamental importance in both basic and applied plant sciences. The Second Edition of this book retains the aim of the first in presenting the principles of mineral nutrition in the light of current advances. This volume retains the structure of the first edition, being divided into two parts: Nutritional Physiology and Soil-Plant Relationships. In Part I, more emphasis has been placed on root-shoot interactions, stress physiology, water relations, and functions of micronutrients. In view of the worldwide increasing interest in plant-soil interactions, Part II has been considerably altered and extended, particularly on the effects of external and interal factors on root growth and chapter 15 on the root-soil interface. The second edition will be invaluable to both advanced students and researchers. Key Features * Second Edition of this established text * Structure of the book remains the same * 50% of the reference and 50% of the figures and tables have been replaced * Whole of the text has been revised * Coverage of plant (soil interactions has been increased considerably)



Fox and Cameron s Food Science Nutrition Health 7th Edition

Fox and Cameron s Food Science  Nutrition   Health  7th Edition Author Michael EJ Lean
ISBN-10 9781444113372
Release 2006-03-31
Pages 336
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The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK. Written in a clear and easy-to-read style, the book deals with a wide range of topics, from food microbiology and technology to healthy eating and clinical nutrition. It also tackles the more difficult area of biochemistry and makes the chemical nature of all the important food groups accessible.



Biochemical Physiological and Molecular Aspects of Human Nutrition

Biochemical  Physiological  and Molecular Aspects of Human Nutrition Author Martha H. Stipanuk
ISBN-10 0323441815
Release 2018-05
Pages 976
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A scientific look at the biological bases of human nutrition. Covering advanced nutrition with a comprehensive, easy-to-understand approach, Biochemical, Physiological, and Molecular Aspects of Human Nutrition, 4th Edition, focuses on nutrition at the molecular, cellular, tissue, and whole-body levels. Written by Martha Stipanuk, Marie Caudill, and a team of nutrition experts, the text addresses nutrients by classification, and describes macronutrient function from digestion to metabolism. This edition includes the most current recommendations from the Dietary Guidelines for Americans, plus coverage of the historical evolution of nutrition and information on a wide range of vitamins, minerals, and other food components. More than 20 expert contributors provide the latest information on all areas of the nutrition sciences. Thinking Critically sections within boxes and at the end of chapters help in applying scientific knowledge to "real-life" situations. Common Abbreviations for the entire book are listed alphabetically on the inside back cover for easy reference. Nutrition Insight boxes discuss hot topics and take a closer look at basic science and everyday nutrition. Clinical Correlation boxes show the connection between nutrition-related problems and their effects on normal metabolism. Food Sources boxes summarize and simplify data from the USDA National Nutrient Database on the amount and types of foods needed to reach the recommended daily allowances for vitamins and minerals. DRIs Across the Life Cycle boxes highlight the latest data from the Institute of Medicine on dietary reference intakes for vitamins and minerals, including coverage of infants, children, adult males and females, and pregnant and lactating women. Historical Tidbit boxes provide a historical context to key nutritional findings. NEW! Thoroughly updated art program helps to clarify complex concepts. NEW! Select bolded summary headings enable students to efficiently review information and recognize major messages NEW! Content updated throughout incorporates the latest research and findings, including extensively revised coverage of lipids, lipoproteins, cholesterol, fatty acids, and triacylglycerol metabolism. NEW! Improved writing style makes the material more concise, direct, and accessible. NEW! Additional boxes, tables, and critical thinking questions break up the narrative and reinforce key concepts.