ISBN13:978-0538734653 ISBN10: 0538734655 This edition has also been released as: ISBN13: 978-0538734660 ISBN10: 0538734663
Summary: This is the most widely used introductory nutrition text used by students from around the world and you will see that it's a text worth keeping! Not only will this best-selling book help you excel in your nutrition course, Whitney and Rolfes'UNDERSTANDING NUTRITION will also guide you in applying the most current nutrition research and show the relevance to your own life. UNDERSTANDING NUTRITION is at the forefront of the latest advances in human nutrition-helping yo
u understand what the scientific facts tell us about human nutrition and health. Ellie Whitney and Sharon Rady Rolfes begin with the basics-an introduction to the nutrients and then guide you through every important topic covered in today's nutrition courses. Linked chapter by chapter to the Thomson NOW', a new online resource that provides you with PERSONALIZED STUDY tools, Thomson Audio Study Products, animation's that clarify complex processes, and much more, this Eleventh Edition of UNDERSTANDING NUTRITION features everything you need to keep on top of this quickly evolving field.
Summary: This is the most widely used introductory nutrition text used by students from around the world and you will see that it's a text worth keeping! Not only will this best-selling book help you excel in your nutrition course, Whitney and Rolfes'UNDERSTANDING NUTRITION will also guide you in applying the most current nutrition research and show the relevance to your own life. UNDERSTANDING NUTRITION is at the forefront of the latest advances in human nutrition-helping you understand what the scientific facts tell us about human nutrition and health. Ellie Whitney and Sharon Rady Rolfes begin with the basics-an introduction to the nutrients and then guide you through every important topic covered in today's nutrition courses. Linked chapter by chapter to the Thomson NOW', a new online resource that provides you with PERSONALIZED STUDY tools, Thomson Audio Study Products, animation's that clarify complex processes, and much more, this Eleventh Edition of UNDERSTANDING NUTRITION features everything you need to keep on top of this quickly evolving field. ...show less
Edition/Copyright:12TH 11 Cover: Hardback Publisher:Wadsworth, Inc Published: 01/01/2010 International: No
View Author Bio
Eleanor Noss Whitney Ellie Whitney, PH.D., received her B.A. in Biology from Radcliffe College in 1960 and her Ph.D. in Biology from Washington University, St. Louis, in 1970. Formerly on the faculties at Florida State University and Florida A&M University and a dietitian registered with the American Dietetic Association, she now devotes full time to research, writing, and consulting in nutrition, health, and environmental issues. Her earlier publications include articles in SCIENCE, GENETICS, and other journals. Her textbooks include NUTRITION CONCEPTS AND CONTROVERSIES, 12th EDITION; UNDERSTANDING NUTRITION, 12th EDITION; UNDERSTANDING NORMAL AND CLINICAL NUTRITION, 9th EDITION; and NUTRITION AND DIET THERAPY, 7th EDITION, all with Cengage Wadsworth. She also recently co-authored PRICELESS FLORIDA (Pineapple Press), a comprehensive text examining the ecosystems in her home state. Her additional interests include energy conservation, solar energy use, alternatively fueled vehicles, and ecosystem restoration.
Sharon Rady Rolfes Sharon Rady Rolfes received her M.S. in nutrition and food science from Florida State University. She is a founding member of Nutrition and Health Associates, an information resource center that maintains a research database on over 1,000 nutrition-related topics. Her other publications include the college textbooks UNDERSTANDING NUTRITION and NUTRITION FOR HEALTH AND HEALTH CARE. In addition to writing and research, she occasionally teaches at Florida State University and serves as a consultant for various educational projects. Her volunteer work includes serving on the board of Working Well, a community initiative dedicated to creating a healthy workforce.
View Table of Contents
1. An Overview of Nutrition. Highlight: Nutrition Information and Misinformation--On the Net and in the News. 2. Planning a Healthy Diet. Highlight: Vegetarian Diets. 3. Digestion, Absorption, and Transport. Highlight: Common Digestive Problems. 4. The Carbohydrates: Sugars, Starches, and Fibers. Highlight: Carbs, Calories, and Controversies. 5. The Lipids: Triglycerides, Phospholipids, and Sterols. Highlight: High-Fat Foods--Friend or Foe? 6. Protein: Amino Acids. Highlight: Nutritional Genomics. 7. Metabolism: Transformations and Interactions. Highlight: Alcohol and Nutrition. 8. Energy Balance and Body Composition. Highlight: Eating Disorders. 9. Weight Management: Overweight, Obesity, and Underweight. Highlight: The Latest and Greatest Weight-Loss Diet--Again. 10. The Water-Soluble Vitamins: B Vitamins and Vitamin C. Highlight: Vitamin and Mineral Supplements. 11. The Fat-Soluble Vitamins: A, D, E, and K. Highlight: Antioxidant Nutrients in Disease Prevention. 12. Water and the Major Minerals. Highlight: Osteoporosis and Calcium. 13. The Trace Minerals. Highlight: Phytochemicals and Functional Foods. 14. Fitness: Physical Activity, Nutrients, and Body Adaptations. Highlight: Supplements as Ergogenic Aids. 15. Life Cycle Nutrition: Pregnancy and Lactation. Highlight: Fetal Alcohol Syndrome. 16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence. Highlight: Childhood Obesity and the Early Development of Chronic Diseases. 17. Life Cycle Nutrition: Adulthood and the Later Years. Highlight: Nutrient-Drug Interactions. 18. Diet and Health. Highlight: Complementary and Alternative Medicine. 19. Consumer Concerns about Foods and Wate.r Highlight: Food Biotechnology. 20. Hunger and the Global Environment. Highlight: Environmentally-Friendly Food Choices. Appendix A: Cells, Hormones, and Nerves. Appendix B: Basic Chemistry Concepts. Appendix C: Biochemical Structures and Pathways. Appendix D: Measures of Protein Quality. Appendix E: Nutrition Assessment. Appendix F: Physical Activity and Energy Requirements. Appendix G: United States: Exchange Lists. Appendix H: Table of Food Composition. Appendix I: WHO: Nutrition Recommendations Canada: Choice System and Guidelines. Appendix J: Healthy People 2010. Glossary. Index. Dietary Reference Intakes (inside front covers, pp. A-C). Aids to Calculations (inside back pages, pp. W-X). Daily Values for Food Labels (inside back cover, p. Y). Glossary of Nutrient Measures (inside back cover, p. Y). Body Mass Index (inside back cover, p. Z).
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