Wardlaw's Perspectives in Nutrition (11 Ed.) | 誠品線上

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內容簡介

內容簡介 Wardlaw’s Perspectives in Nutrition provides everything students need for an introductory Nutrition course. Students will benefit from a carefully crafted text with current scientific thinking and research blended with dynamic activities. Building on its strengths, the eleventh edition has been enhanced with a new 'Culinary Perspective' feature and updated, refined content.

作者介紹

作者介紹 Carol Byrd-BredbennerCarol Byrd-Bredbenner earned her doctorate from Pennsylvania State University. She is Distinguished Professor in the Nutritional Sciences Department at Rutgers University, and she teaches a range of nutrition courses. Her research interests include investigating environmental factors that affect dietary choices and health outcomes. Dr. Byrd-Bredbenner has authored numerous nutrition texts, journal articles, and computer software packages. She has received teaching awards from the American Dietetic Association (now the Academy of Nutrition and Dietetics), Society for Nutrition Education, and US Department of Agriculture. She was the recipient of the American Dietetic Association’s Anita Owen Award for Innovative Nutrition Education Programs. She also was a Fellow of the United Nations, World Health Organization at the WHO Collaborating Center for Nutrition Education. She enjoys exploring food and culinary customs, traveling, diving, and gardening.Gaile MoeGaile L. Moe earned her doctorate in Nutritional Sciences at the University of Washington. She is a registered dietitian who has worked in clinical nutrition, research, and management, as well as dietetics education. She previously directed the Didactic Program in Dietetics at Seattle Pacific University and now serves as the Director of General Education. She has published in peer-reviewed journals in the areas of nutrition and cancer and media reporting of nutrition research. She enjoys swimming, cycling, walking, and hiking, along with learning about culinary traditions, food, and food policy.

產品目錄

產品目錄 Part 1 Nutrition Fundamentals Chapter: 1 The Science of Nutrition Chapter: 2 Tools of a Healthy Diet Chapter: 3 The Food Supply Chapter: 4 Human Digestion and Absorption Part 2 Energy-Yielding Nutrients and Alcohol Chapter: 5 Carbohydrates Chapter: 6 Lipids Chapter: 7 Protein Chapter: 8 Alcohol Part 3 Metabolism and Energy Balance Chapter: 9 Energy Metabolism Chapter: 10 Energy Balance, Weight Control, and Eating Disorders Chapter: 11 Nutrition, Exercise, and Sports Part 4 Vitamins and Minerals Chapter: 12 The Fat-Soluble Vitamins Chapter: 13 The Water-Soluble Vitamins Chapter: 14 Water and Major Minerals Chapter: 15 Trace Minerals Part 5 Nutrition Applications in the Life Cycle Chapter: 16 Nutritional Aspects of Pregnancy and Breastfeeding Chapter: 17 Nutrition during the Growing Years Chapter: 18 Nutrition during the Adult Years Appendixes A Human Physiology: A Tool for Understanding Nutrition B Chemistry: A Tool for Understanding Nutrition C Detailed Descriptions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism D Dietary Advice for Canadians E The Food Lists for Diabetes: A Helpful Menu Planning Tool F Fatty Acids, Including Omega-3 Fatty Acides, in Foods G Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size H English-Metric Conversions and Nutrition Calculations I Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs J Dietary Reference Intakes (DRI) K CDC Growth Charts L Sources of Nutrition Information M Dietary Intake and Energy Expenditure Assessment

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