Nutrition: Science and Applications with Booklet package

Nutrition: Science and Applications, 2e 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. The text and WileyPLUS course 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.

Chapter 1: Nutrition: Food for Health
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition
Chapter 3: Digestion, Absorption, and Metabolism
Chapter 4: Carbohydrates: Sugars, Starches, and Fiber
Chapter 5: Lipids
Focus on Alcohol
Chapter 6: Proteins and Amino Acids
Chapter 7: Energy Balance and Weight Management
Focus on Eating Disorders
Chapter 8: The Water-Soluble Vitamins
Chapter 9: The Fat-Soluble Vitamins
Focus on Phyotchemicals
Chapter 10: Water and the Electrolytes
Chapter 11: Major Minerals and Bone Health
Chapter 12: The Trace Elements
Focus on Non-Vitamin and Non-Mineral Supplements
Chapter 13: Nutrition and Physical Activity
Chapter 14: Nutrition During Pregnancy and Lactation
Chapter 15: Nutrition from Infancy to Adolescence
Chapter 16: Nutrition and Aging: The Adult Years
Chapter 17: Food Safety
Focus on Biotechnology
Chapter 18: World Hunger and Malnutrition
Appendices A-1
Glossary G-1
Index I-1