Nutritional Sciences: From Fundamentals to Food/with Table of Food Composition

Nutritional Sciences: From Fundamentals to Food/with Table of Food Composition (Available Titles CourseMate)

  • Full Title : Nutritional Sciences: From Fundamentals to Food/with Table of Food Composition (Available Titles CourseMate)
  • Autor: Michelle McGuire
  • Print Length: 704 pages
  • Publisher: Cengage Learning; 2 edition
  • Publication Date: October 5, 2009
  • Language: English
  • ISBN-10: 0324598645
  • ISBN-13: 978-0324598643
  • Download File Format | Size: pdf | 71,63 Mb

 

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CRYSTAL CLEAR SCIENCE + COMPELLING APPLICATIONS = A BALANCED PROGRAM FOR TEACHING AND LEARNING In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 2/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design and comprehensive supplements, Nutritional Sciences offers a unique, balanced program for teaching and learning. 

About the Author

Dr. Michelle “Shelley” McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.

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