The Science of Nutrition

The Science of Nutrition
Author: Janice Thompson,Melinda Manore,Linda Ann Vaughan
Publsiher: Pearson Educacion
Total Pages: 976
Release: 2014
ISBN 10: 9780321883650
ISBN 13: 0321883659
Language: EN, FR, DE, ES & NL

The Science of Nutrition Book Review:

The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.

The Science of Nutrition

The Science of Nutrition
Author: Janice Thompson,Melinda Manore,Linda Ann Vaughan
Publsiher: Benjamin Cummings
Total Pages: 781
Release: 2014
ISBN 10: 9780321832009
ISBN 13: 0321832000
Language: EN, FR, DE, ES & NL

The Science of Nutrition Book Review:

The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body.

Whole

Whole
Author: T. Colin Campbell,Howard Jacobson
Publsiher: BenBella Books
Total Pages: 328
Release: 2013
ISBN 10: 1937856240
ISBN 13: 9781937856243
Language: EN, FR, DE, ES & NL

Whole Book Review:

An analysis of cutting-edge thinking on nutrition answers why a whole-food, plant-based diet provides optimal nutrition and demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten off track.

The Science and Culture of Nutrition 1840 1940

The Science and Culture of Nutrition  1840 1940
Author: Harmke Kamminga,Dr. Andrew Cunningham
Publsiher: Rodopi
Total Pages: 344
Release: 1995
ISBN 10: 9789051838183
ISBN 13: 9051838182
Language: EN, FR, DE, ES & NL

The Science and Culture of Nutrition 1840 1940 Book Review:

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

The Science of Nutrition

The Science of Nutrition
Author: Janice Thompson,Melinda Manore,Linda Ann Vaughan
Publsiher: Anonim
Total Pages: 329
Release: 2011
ISBN 10: 9780321666987
ISBN 13: 0321666984
Language: EN, FR, DE, ES & NL

The Science of Nutrition Book Review:

Culinary Nutrition

Culinary Nutrition
Author: Jacqueline B. Marcus
Publsiher: Academic Press
Total Pages: 660
Release: 2013-04-15
ISBN 10: 0123918839
ISBN 13: 9780123918833
Language: EN, FR, DE, ES & NL

Culinary Nutrition Book Review:

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

The Elements of the Science of Nutrition

The Elements of the Science of Nutrition
Author: Graham Lusk
Publsiher: Anonim
Total Pages: 832
Release: 1928
ISBN 10:
ISBN 13: UOM:39015081133152
Language: EN, FR, DE, ES & NL

The Elements of the Science of Nutrition Book Review:

Ernährung / Biochemie.

The Myths About Nutrition Science

The Myths About Nutrition Science
Author: David Lightsey
Publsiher: Routledge
Total Pages: 232
Release: 2019-11-14
ISBN 10: 100073112X
ISBN 13: 9781000731125
Language: EN, FR, DE, ES & NL

The Myths About Nutrition Science Book Review:

Many nutrition science and food production myths and misconceptions dominate the health and fitness field, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed “junk science” which has now infiltrated many related science fields. Consumers simply have no reliable source to help them navigate through all the hype and fabrication, leaving them vulnerable to exploitation. The aim of The Myths About Nutrition Science is, then, to address the quagmire of misinformation which is so pervasive in this area. This will enable the reader to make more objective, science-based lifestyle choices, as well as physical training or developmental decisions. The book also enables the reader to develop the necessary critical thinking skills to better evaluate the reliability of the purported “science” as reported in the media and health-related magazines or publications. The Myths About Nutrition Science provides an authoritative yet readily understandable overview of the common misunderstandings that are commonplace within consumer and athlete communities regarding the food production process and nutrition science, which may affect their physical development, performance, and long-term health.

The Science and Culture of Nutrition 1840 1940

The Science and Culture of Nutrition  1840 1940
Author: Harmke Kamminga,Dr. Andrew Cunningham
Publsiher: Rodopi
Total Pages: 344
Release: 1995
ISBN 10: 9789051838190
ISBN 13: 9051838190
Language: EN, FR, DE, ES & NL

The Science and Culture of Nutrition 1840 1940 Book Review:

Modern nutrition science is usually considered to have started in the 1840s, a period of great social and political turmoil in western Europe. Yet the relations between the production of scientific knowledge about nutrition and the social and political valuations that have entered into the promotion and application of nutritional research have not yet received systematic historical attention. The Science and Culture of Nutrition, 1840-1940 for the first time looks at the ways in which scientific theories and investigations of nutrition have made their impact on a range of social practices and ideologies, and how these in turn have shaped the priorities and practices of the science of nutrition. In these reciprocal interactions, nutrition science has affected medical practice, government policy, science funding, and popular thinking. In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.

The Future of Nutrition

The Future of Nutrition
Author: T. Colin Campbell
Publsiher: Benbella Books
Total Pages: 350
Release: 2020
ISBN 10: 9781950665709
ISBN 13: 1950665704
Language: EN, FR, DE, ES & NL

The Future of Nutrition Book Review:

Colin Campbell, author of The China Study (3M sold across all formats and editions) and New York Times bestseller Whole, returns with The Future of Nutrition, a book examining the shortcomings and confusion within the nutrition industry and outlining steps to improve.

Performance Nutrition

Performance Nutrition
Author: Krista G. Austin,Bob Seebohar
Publsiher: Human Kinetics
Total Pages: 200
Release: 2011-02-03
ISBN 10: 1492582808
ISBN 13: 9781492582809
Language: EN, FR, DE, ES & NL

Performance Nutrition Book Review:

Optimize training, enhance recovery, and improve performance with Performance Nutrition: Applying the Science of Nutrient Timing. Based on the most current research in nutrient timing, Performance Nutrition blends theory with applied content and real-life examples to help nutritionists, athletes, and coaches design nutrition plans based on each athlete’s individual needs and the specific demands of the sport. While other texts may provide a brief discussion of nutrient timing as a tool for improving sport performance, Performance Nutrition: Applying the Science of Nutrient Timing focuses solely on this newly developing facet of sport nutrition. Distinguished authors Krista Austin (a physiologist and nutritionist) and Bob Seebohar (a sport dietitian and USA Triathlon elite coach) share their extensive practical experience with athletes at all levels from recreational through professional. They provide specific nutrient timing recommendations for a wide range of sport types, including endurance, strength and power, combative (weight classified), and team sports. In particular, you will learn information on using nutrient timing theory to counteract altitude, heat and humidity, cold exposure, and air pollution. A chapter devoted to competition-day guidelines will help you keep your athletes hydrated, energized, and ready to perform. Plus, nutritional timelines, highlighted in special callout boxes and placed at the edge of the page for quick reference, offer visual plans of what athletes should eat in the hours leading up to and during competition. Practical and user friendly, this text also includes “In Practice” application exercises, mini-case studies, and four extended case studies to assist in translating the information to your own practice. Incorporating nutrient ingestion timing into your athlete’s training program can promote enhanced recovery, create positive training adaptations, improve body composition, support immunity, and ultimately enhance performance. With Performance Nutrition: Applying the Science of Nutrient Timing, you will gain the foundational knowledge and practical techniques to develop individualized nutrition programs to improve training, performance, and recovery.

Unsavory Truth

Unsavory Truth
Author: Marion Nestle
Publsiher: Basic Books
Total Pages: 320
Release: 2018-10-30
ISBN 10: 1541617312
ISBN 13: 9781541617315
Language: EN, FR, DE, ES & NL

Unsavory Truth Book Review:

America's leading nutritionist exposes how the food industry corrupts scientific research for profit Is chocolate heart-healthy? Does yogurt prevent type 2 diabetes? Do pomegranates help cheat death? News accounts bombard us with such amazing claims, report them as science, and influence what we eat. Yet, as Marion Nestle explains, these studies are more about marketing than science; they are often paid for by companies that sell those foods. Whether it's a Coca-Cola-backed study hailing light exercise as a calorie neutralizer, or blueberry-sponsored investigators proclaiming that this fruit prevents erectile dysfunction, every corner of the food industry knows how to turn conflicted research into big profit. As Nestle argues, it's time to put public health first. Written with unmatched rigor and insight, Unsavory Truth reveals how the food industry manipulates nutrition science--and suggests what we can do about it.

The Elements of the Science of Nutrition Classic Reprint

The Elements of the Science of Nutrition  Classic Reprint
Author: Graham Lusk
Publsiher: Forgotten Books
Total Pages: 640
Release: 2017-10-18
ISBN 10: 9780266480785
ISBN 13: 0266480780
Language: EN, FR, DE, ES & NL

The Elements of the Science of Nutrition Classic Reprint Book Review:

Excerpt from The Elements of the Science of Nutrition The aim of the book remains the same, to review the scientific substratum upon which rests present-day knowledge of nutrition both in health and in disease. Throughout, no statement has been made without endeavoring to examine the evidence on which it is based. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Nutrition and Science

Nutrition and Science
Author: John A A Nichols
Publsiher: Cambridge Scholars Publishing
Total Pages: 511
Release: 2018-12-11
ISBN 10: 1527523136
ISBN 13: 9781527523135
Language: EN, FR, DE, ES & NL

Nutrition and Science Book Review:

This book offers a completely up-to-date summary of nutritional medicine as it applies to frontline medical professionals, medical students and the interested layperson. Newspapers often give contradictory and confusing reports on issues such as alcohol intake, dietary sugars versus fats and the value (or lack thereof) of taking supplements. In addition, many GPs are as confused as their patients on these matters as they get very little education in nutrition either at medical school or afterwards. However, nutritional medicine is not really that confusing. There is some disagreement among experts, but there is a consensus on the most important issues, albeit with slight variations. The book summarises these generally agreed opinions, but explains where there are differences of opinion, detailing the reasons for these.

Nutrition Science and Applications First Canadian Edition

Nutrition  Science and Applications  First Canadian Edition
Author: Lori A. Smolin,Mary B. Grosvenor,Debbie Gurfinkel
Publsiher: Wiley Global Education
Total Pages: 912
Release: 2014-07-29
ISBN 10: 1118727525
ISBN 13: 9781118727522
Language: EN, FR, DE, ES & NL

Nutrition Science and Applications First Canadian Edition Book Review:

The Right Balance for your Nutrition Course! Nutrition: Science and Applications First Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The text’s strong coverage of the science of nutrition balanced with excellent applications and Canadian iProfile software will help students gain effective decision-making skills about nutritional choices. It will prepare students for their future studies and careers as well as apply the science to their everyday lives. Effective use of Canadian content integrated throughout the text enables students to identify with situations and examples in the textbook. Chapter 2 has an extensive exploration of the history and evolution of Canada’s Food Guide (CFG). Instructors no longer have to do independent research to include Canadian content into lectures. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give the student an opportunity to apply the concepts learned – both as consumers and as future scientists and health professionals.

The Art and Science of Nutrition

The Art and Science of Nutrition
Author: Estelle Elizabeth Hawley,Grace Carden
Publsiher: Anonim
Total Pages: 668
Release: 1944
ISBN 10:
ISBN 13: OSU:32435011725959
Language: EN, FR, DE, ES & NL

The Art and Science of Nutrition Book Review:

The Science of Food

The Science of Food
Author: P. M. Gaman,K. B. Sherrington
Publsiher: Elsevier
Total Pages: 258
Release: 2013-10-22
ISBN 10: 1483136337
ISBN 13: 9781483136332
Language: EN, FR, DE, ES & NL

The Science of Food Book Review:

The Science of Food: An Introduction to Food Science, Nutrition and Microbiology, Second Edition conveys basic scientific facts and principles, necessary for the understanding of food science, nutrition, and microbiology. Organized into 17 chapters, this book begins with a discussion on measurement, metrication, basic chemistry, and organic chemistry of foods. Nutrients such as carbohydrates, fats, proteins, vitamins, mineral elements, and water in food are then described. The book also covers aspects of food poisoning, food spoilage, and food preservation. This book will be useful to students following TEC diploma courses in Catering, Home Economics, Food Science, FoodTechnology, Dietetics, and Nutrition.

Nutrition

Nutrition
Author: Joan Salge Blake,Kathy D. Munoz,Stella Volpe
Publsiher: Pearson Higher Ed
Total Pages: 944
Release: 2013-04-08
ISBN 10: 0321890752
ISBN 13: 9780321890757
Language: EN, FR, DE, ES & NL

Nutrition Book Review:

This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Bring nutrition into focus with an innovative approach. Nutrition: From Science to You, Second Edition provides the tools you need to understand the science of nutrition and successfully apply it in your personal life and future career. This text personalizes nutritional information to engage you in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. Teaching and Learning Experience This program will provide a better teaching and learning experience–for you and your students. Here’s how: Clarify Tough Topics: Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand. Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition.

Nutrition Binder Ready Version

Nutrition  Binder Ready Version
Author: Lori A. Smolin,Mary B. Grosvenor
Publsiher: John Wiley & Sons Incorporated
Total Pages: 912
Release: 2007-02-09
ISBN 10: 9780471752394
ISBN 13: 0471752398
Language: EN, FR, DE, ES & NL

Nutrition Binder Ready Version Book Review:

New from Wiley, profile provides you with a wonderful new software tool to accurately assess your current diet and exercise habits and help you determine ways to improve your nutritional profile. Among the many features of this dynamic new software are: * Nutrient values of over 26,000 foods, including many of the most popular food choices today, as well as ethnic and cultural choices * The ability to add foods in order to accurately track individual diets * Enhanced tools for analyzing physical activity to better calculate your energy balance * Animations and a photographic gallery to help ensure you comprehend just what a serving size is, and how different food measurements compare with one another. * Distinctive Features that support and expand on you understanding of nutrients-Whey Your Appetite and Nutrients Unwrapped * A Recipe Builder * Multiple reports that are easily exported. Available both online and on a multi-platform CD-ROM [0-470-11431-2]

Nutrigenetics

Nutrigenetics
Author: Martin Kohlmeier
Publsiher: Academic Press
Total Pages: 396
Release: 2012-12-31
ISBN 10: 0123859018
ISBN 13: 9780123859013
Language: EN, FR, DE, ES & NL

Nutrigenetics Book Review:

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans. This books explains how genetic variation shapes individual nutrition requirements and sensitivities, presents questions to ask about reported gene-nutrient interactions, and what needs to be done before putting nutrigenetic tests to practical use. This book blends key concepts from the fields of genetics, biochemistry, epidemiology, public health, and clinical medicine to give a rich perspective on the genetically diverse nutritional needs and sensitivities of individuals in health and disease. A steadily increasing number of people order genetic tests to find out what they should eat for better health, well being and performance, and an even greater number asks their healthcare providers about such tests. Most of the currently offered tests are not grounded in current knowledge, often absurdly so, but few professionals can explain why they are misguided. On the other hand, there are more evidence-supported genetic variants that can guide nutrition decisions, but again most healthcare providers know little about them, much less use them in their daily practice. There is a great need for a solidly evidence-based yet accessible book that explains the science of nutrigenetics and provides the tools to evaluate new nutrigenetic tests. Comprehensive coverage of the emerging science of nutritional genetics and its promise for individually tailored nutrition guidance Presents practical examples to enhance comprehension and spur additional research Offers a logical progression from what nutrigenetics is, to its possibilities in enhancing health