Smolin L.A., Grosvenor M.B. Nutrition: Science and Applications

3rd Edition. — Wiley, 2013. — 890 p.Nutrition: Science and Applications, 3rd edition 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 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: Food for Health
Nutrition Guidelines: Applying the Science of Nutrition
Digestion, Absorption, and Metabolism
Carbohydrates: Sugars, Starches, and Fiber
Lipids: Triglycerides, Phospholipids, and Cholesterol
Proteins and Amino Acids
Energy Balance and Weight Management
The Water-Soluble Vitamins
The Fat-Soluble Vitamins
Water and the Electrolytes
Major Minerals and Bone Health
The Trace Minerals
Nutrition and Physical Activity
Nutrition During Pregnancy and Lactation
Nutrition from Infancy to Adolescence
Nutrition and Aging: The Adult Years
Food Safety
World Hunger and Malnutrition