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Test bank for Understanding Nutrition 1st Canadian Edition by Eleanor Whitney

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Test bank for Understanding Nutrition 1st Canadian Edition by Eleanor Whitney
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Test bank for Understanding Nutrition 1st Canadian Edition by Eleanor Whitney

Test bank for Understanding Nutrition 1st Canadian Edition by Eleanor Whitney

Take a fresh look at nutrition with the first Canadian edition of Understanding Nutrition! Since the publication of the first US edition, Understanding Nutrition has helped to encourage its reader’s fascination with the science and to share the excitement of nutrition. We have learned from the hundreds of professors and more than a million students who have used this book through the years that readers want a better understanding of nutrition so that they can make healthy choices in their daily lives. We hope that this book serves you well.

Additional ISBNs

0176644768, 9780176644765, 9780176640040

Table of Contents
About the Authors
Brief Contents
Contents
Preface
Acknowledgments
Ch 1: An Overview of Nutrition
Food Choices
The Nutrients
The Science of Nutrition
Dietary Reference Intakes
Nutrition Assessment
Diet and Health
References
Highlight 1: Nutrition Information and Misinformation-On the Net and in the News
Ch 2: Planning a Healthy Diet
Diet-Planning Principles
Diet-Planning Guides
Food Labels
Nutrition on the Net
References
Highlight 2: Vegetarian Diets
Ch 3: Digestion, Absorption, and Transport
Digestion
Absorption
The Circulatory Systems
The Health and Regulation of the GI Tract
Nutrition on the Net
References
Highlight 3: Common Digestive Problems
Ch 4: The Carbohydrates: Sugars, Starches, and Fibres
The Chemist’s View of Carbohydrates
Digestion and Absorption of Carbohydrates
Glucose in the Body
Health Effects and Recommended Intakes of Sugars
Alternative Sweeteners
Health Effects and Recommended Intakes of Starch and Fibres
Nutrition on the Net
References
Highlight 4: Carbs, kCalories, and Controversies
Ch 5: The Lipids: Triglycerides, Phospholipids, and Sterols
The Chemist’s View of Fatty Acids and Triglycerides
The Chemist’s View of Phospholipids and Sterols
Digestion, Absorption, and Transport of Lipids
Lipids in the Body
Health Effects and Recommended Intakes of Lipids
Nutrition on the Net
References
Highlight 5: High-Fat Foods-Friend or Foe?
Ch 6: Protein: Amino Acids
The Chemist’s View of Proteins
Digestion and Absorption of Proteins
Proteins in the Body
Protein in Foods
Health Effects and Recommended Intakes of Protein and Amino Acids
Nutrition on the Net
References
Highlight 6: Nutritional Genomics
Ch 7: Metabolism: Transformations and Interactions
Chemical Reactions in the Body
Breaking Down Nutrients for Energy
Energy Balance
Nutrition on the Net
References
Highlight 7: Alcohol and Nutrition
Ch 8: Energy Balance and Body Composition
Energy Balance
Energy In: The kCalories Foods Provide
Energy Out: The kCalories the Body Expends
Body Weight, Body Composition, and Health
Nutrition on the Net
References
Highlight 8: Eating Disorders
Ch 9: Weight Management: Overweight, Obesity, and Underweight
Overweight and Obesity
Causes of Overweight and Obesity
Problems of Overweight and Obesity
Aggressive Treatments for Obesity
Weight-Loss Strategies
Underweight
Nutrition on the Net
References
Highlight 9: The Latest and Greatest Weight-Loss Diet-Again
Ch 10: Nutrients for Energy Metabolism
The Vitamins and Minerals-An Overview
Nutrients for Energy Metabolism
Introducing the B Vitamins
The B Vitamins-As Individuals
The B Vitamins-In Concert
Minerals for Energy Metabolism
Nutrition on the Net
References
Highlight 10: Vitamin and Mineral Supplements
Ch 11: Water and the Electrolytes
Water and the Body Fluids
Sodium
Chloride
Potassium
Phosphorus
Nutrition on the Net
References
Highlight 11: Fluid Balance
Ch 12: The Antioxidant Nutrients
The Antioxidant Nutrients-An Overview
Vitamin A and Beta-Carotene
Vitamin E
Vitamin C
Selenium
The Antioxidant Nutrients-In Summary
Nutrition on the Net
References
Highlight 12: Antioxidant Nutrients in Disease Prevention
Ch 13: Nutrients for Bone Health
About Bones
Phosphorus
Vitamin D
Magnesium
Fluoride
Vitamin K
Nutrients for Bone Health-In Summary
Nutrition on the Net
References
Highlight 13: Osteoporosis and Calcium
Ch 14: Nutrients for Blood Health
About Blood
Vitamin K
Iron
Zinc
Copper
Other Trace Minerals
Contaminant Minerals
Closing Thoughts on the Nutrients
Nutrition on the Net
References
Highlight 14: Phytochemicals and Functional Foods
Ch 15: Fitness: Physical Activity, Nutrients, and Body Adaptations
Fitness
Energy Systems and Fuels to Support Activity
Vitamins and Minerals to Support Activity
Fluids and Electrolytes to Support Activity
Diets for Physically Active People
Nutrition on the Net
References
Highlight 15: Supplements as Ergogenic Aids
Ch 16: Life Cycle Nutrition: Pregnancy and Lactation
Nutrition Prior to Pregnancy
Growth and Development during Pregnancy
Maternal Weight
Nutrition during Pregnancy
High-Risk Pregnancies
Nutrition during Lactation
Nutrition on the Net
References
Highlight 16: Fetal Alcohol Syndrome
Ch 17: Life Cycle Nutrition: Infancy, Childhood, and Adolescence
Nutrition during Infancy
Nutrition during Childhood
Nutrition during Adolescence
Nutrition on the Net
References
Highlight 17: Childhood Obesity and the Early Development of Chronic Diseases
Ch 18: Life Cycle Nutrition: Adulthood and the Later Years
Nutrition and Longevity
The Aging Process
Energy and Nutrient Needs of Older Adults
Nutrition-Related Concerns of Older Adults
Food Choices and Eating Habits of Older Adults
Nutrition on the Net
References
Highlight 18: Nutrient-Drug Interactions
Ch 19: Diet and Health
Nutrition and Infectious Diseases
Nutrition and Chronic Diseases
Hypertension
Diabetes Mellitus
Cancer
Recommendations for Chronic Diseases
Nutrition on the Net
References
Highlight 19: Complementary and Alternative Medicine
Ch 20: Consumer Concerns about Foods and Water
Foodborne Illnesses
Nutritional Adequacy of Foods and Diets
Environmental Contaminants
Natural Toxicants in Foods
Pesticides
Food Additives
Consumer Concerns about Water
Nutrition on the Net
References
Highlight 20: Food Biotechnology
Ch 21: Hunger and the Global Environment
Hunger in Canada
World Hunger
Poverty and Overpopulation
The Global Environment
Nutrition on the Net
References
Highlight 21: Environmentally Friendly Food Choices
Appendixes
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: Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management
Appendix H: Nutrient Value of Some Common Foods
Appendix I: Who: Nutrition Recommendations, United States Dietary Guidelines and Meal Planning
Glossary
Index
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Test bank for Understanding Nutrition 1st Canadian Edition by Eleanor Whitney