Nutrition: Science & Applications

Lori A. Smolin Views: 4

Product Description

Obesity has become a major health issue throughout the world, but many people just aren′t aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real–world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter. --This text refers to the Hardcover edition.

From the Back Cover

THE CHOICE IS YOURS

Ice cream or sorbet, red meat or fish, fruits or pastries, eggs or oatmeal–our lives are filled with choices about what we eat.  That′s why Lori Smolin and Mary Grosvenor′s Nutrition: Science and Applications, 4/E helps you understand how to analyze nutritional information and apply your knowledge to the nutrition issues you face each and every day.

Now updated to include the new Dietary Reference Intakes (DRIs) published in the fall of 2002, the Fourth Edition offers new and expanded coverage of such cutting–edge nutritional topics as the relationship between genetics and body weight regulation and the ecological impact of genetically modified foods and organic food production. In addition, this edition features a new chapter, Meeting Nutrient Needs: Food Versus Supplements, which discusses the benefits and drawbacks of meeting nutritional needs with foods, fortified foods, and supplements, as well as the role of herbal supplements.

To enhance your experience learning about nutrition, be sure to visit the book companion website at www.wiley.com/college/smolin --This text refers to an alternate Paperback edition.

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