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Understanding Nutrition

Understanding Nutrition

ISBN 9780170424431
Edition 4
Publication Date
Publisher Cengage
Author(s)
Overview
1 An overview of nutrition 2 Planning a healthy diet 3 Digestion, absorption and transport 4 The carbohydrates: sugar, starches and dietary fibres 5 The lipids: triglycerides, phospholipids, and sterols 6 Protein: amino acids 7 Metabolism: transformations and interactions 8 Energy balance and body composition 9 Weight management: overweight and underweight 10 The water-soluble vitamins: B group vitamins and vitamin C 11 The fat-soluble vitamins: A, D, E, and K 12 Water and the major minerals 13 The trace minerals 14 Fitness: physical activity, nutrients, and body adaptations 15 Life cycle nutrition: pregnancy and lactation 16 Life cycle nutrition: infancy, childhood and adolescence 17 Life cycle nutrition: adulthood and the later years 18 Diet-related disease 19 Consumer concerns about foods and water App A Cells, hormones, and nerves App B Basic chemistry concepts App C Biochemical structures and pathways App D Measures of protein quality App E Nutrition assessment App F Physical activity and energy requirements App G Aids to calculations Answers Glossary Index IBC + 2 pp Nutrient reference values
Overview
1 An overview of nutrition 2 Planning a healthy diet 3 Digestion, absorption and transport 4 The carbohydrates: sugar, starches and dietary fibres 5 The lipids: triglycerides, phospholipids, and sterols 6 Protein: amino acids 7 Metabolism: transformations and interactions 8 Energy balance and body composition 9 Weight management: overweight and underweight 10 The water-soluble vitamins: B group vitamins and vitamin C 11 The fat-soluble vitamins: A, D, E, and K 12 Water and the major minerals 13 The trace minerals 14 Fitness: physical activity, nutrients, and body adaptations 15 Life cycle nutrition: pregnancy and lactation 16 Life cycle nutrition: infancy, childhood and adolescence 17 Life cycle nutrition: adulthood and the later years 18 Diet-related disease 19 Consumer concerns about foods and water App A Cells, hormones, and nerves App B Basic chemistry concepts App C Biochemical structures and pathways App D Measures of protein quality App E Nutrition assessment App F Physical activity and energy requirements App G Aids to calculations Answers Glossary Index IBC + 2 pp Nutrient reference values

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