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The Science Of Nutrition

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The Science of Nutrition

The Science of Nutrition Book
Author : Janice Thompson,Melinda Manore,Linda Ann Vaughan
Publisher : Benjamin Cummings
Release : 2014
ISBN : 9780321832009
Language : En, Es, Fr & De

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Book Description :

The Science of Nutrition, Third Edition 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 thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied 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. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.

The Science of Nutrition

The Science of Nutrition Book
Author : Janice J. Thompson,Melinda Manore,Linda Vaughan
Publisher : Benjamin Cummings
Release : 2016-01-04
ISBN : 9780134175096
Language : En, Es, Fr & De

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Book Description :

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 and Culture of Nutrition 1840 1940

The Science and Culture of Nutrition  1840 1940 Book
Author : Harmke Kamminga,Dr. Andrew Cunningham
Publisher : Rodopi
Release : 1995
ISBN : 9789051838183
Language : En, Es, Fr & De

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Book Description :

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

Whole

Whole Book
Author : T. Colin Campbell,Howard Jacobson
Publisher : BenBella Books
Release : 2013
ISBN : 1937856240
Language : En, Es, Fr & De

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Book Description :

An analysis of cutting-edge thinking on nutrition answers why a whole-food, plant-based diet provides optimal nutrition and demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten off track.

The Elements of the Science of Nutrition

The Elements of the Science of Nutrition Book
Author : Graham Lusk
Publisher : Wentworth Press
Release : 2019-03-22
ISBN : 9781010706816
Language : En, Es, Fr & De

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Book Description :

This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

The Science of Nutrition Loose Leaf Edition

The Science of Nutrition  Loose Leaf Edition Book
Author : Janice J. Thompson,Melinda Manore,Linda Vaughan
Publisher : Pearson
Release : 2019
ISBN : 9780135210925
Language : En, Es, Fr & De

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Book Description :

NOTE: This loose-leaf, three-hole punched version of the textbook gives you the flexibility to take only what you need to class and add your own notes -- all at an affordable price. For loose-leaf editions that include MyLab(tm) or Mastering(tm), several versions may exist for each title and registrations are not transferable. You may need a Course ID, provided by your instructor, to register for and use MyLab or Mastering products. For introductory Nutrition courses for Majors. Move students beyond memorization with a functional approach to nutrition The Science of Nutrition helps students master tough nutrition concepts while providing rich 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 5th Edition includes the most up-to-date scientific research in the field of nutrition, an increased emphasis on nutrition and disease content, and new icons in the margins directing students to Oregon State University's FoodHero.org. The text covers key concepts in nutrition with new and updated Focus Figures; updated Nutri-Case case studies; and Nutrition Concept Videos, which feature author Janice Thompson explaining difficult course concepts. Additionally, instructors can assign updated NutriTool activities and autogradable MyDietAnalysis Personalized Dietary Analysis activities in Mastering Nutrition Also available with Mastering Nutrition By combining trusted author content with digital tools and a flexible platform, Mastering personalizes the learning experience and improves results for each student.Mastering Nutrition 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. NOTE: You are purchasing a standalone product; Mastering 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: 0135217261 / 9780135217269 The Science of Nutrition, Loose-Leaf Edition Plus Mastering Nutrition with Pearson eText -- Access Card Package Package consists of: 0135210925 / 9780135210925 The Science of Nutrition, Loose-Leaf Edition 0135180880 / 9780135180884 Mastering Nutrition with Pearson eText -- ValuePack Access Card -- for The Science of Nutrition

Ayurvedic Science of Food and Nutrition

Ayurvedic Science of Food and Nutrition Book
Author : Sanjeev Rastogi
Publisher : Springer Science & Business Media
Release : 2014-01-16
ISBN : 1461496284
Language : En, Es, Fr & De

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Book Description :

Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United States. Food and nutrition play a crucial role in the health care wisdom of Ayurveda. The Ayurvedic Science of Food and Nutrition discusses the various principles of healthy eating as prescribed by Ayurveda. Divided into three sections, it addresses the fundamentals, the clinical applications, and the future challenges of Ayurveda. Specifically, the book discusses issues such as the concept of diet, the use of food as medicine, especially to treat diabetes and cancer, convalescent food practices, and fasting therapy. The Ayurvedic Science of Food and Nutrition is unique in that it is one of the only books to investigate the scientific rationale behind Ayurveda, enabling this health care tradition to potentially be incorporated into a Western clinical practice model when this latter conventional therapy is found to be ineffective.