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The writing team of Frank Sizer and Ellie Whitney provide university and college students with an all-inclusive guide in their publication of Nutrition: Concepts and Controversies, Update (with 2010 Dietary Guidelines), ISBN 9781133108559. This resource presents readers with realistic applications as well as easy-to-understand explanations that dismiss...
The writing team of Frank Sizer and Ellie Whitney provide university and college students with an all-inclusive guide in their publication of Nutrition: Concepts and Controversies, Update (with 2010 Dietary Guidelines), ISBN 9781133108559. This resource presents readers with realistic applications as well as easy-to-understand explanations that dismiss the most common misconceptions about nutrition and challenge students to adopt long-term behavior changes. Also accompanying this text is a pre-packaged, laminated supplement including updates for Dietary Guidelines for Americans, 2010, and Healthy People 2020. Frank Sizer and Ellie Whitney craftily organize the concepts of Nutrition: Concepts and Controversies, Update (with 2010 Dietary Guidelines) across 15 comprehensive chapters. Each chapter presents in-depth coverage of nutritional information as well as discusses a controversy surrounding the topics. Chapter 1 begins this book with an introduction of 'Food Choices and Human Health' followed by chapter 2 presenting information on 'Nutrition Tools—Standards and Guidelines.' Chapter 3 investigates 'The Remarkable Body' followed by chapter 4 focusing on 'The Carbohydrates: Sugar, Starch, Glycogen, and Fiber' and chapter 5 delving into 'The Lipids: Fats, Oils, Phospholipids, and Sterols.' 'The Proteins and Amino Acids' are the topic of choice in chapter 6 while 'The Vitamins' are presented in chapter 7 and 'Water and Minerals' discussed in chapter 8. Chapter 9 presents readers with coverage of 'Energy Balance and Healthy Body Weight' followed by chapter 10 discussing 'Nutrients, Physical Activity, and the Body's Responses' and chapter 11 investigating 'Diet and Health.' Chapter 12 delves into 'Food Safety and Food Technology' with chapter 13 taking on 'Life Cycle Nutrition: Mother and Infant.' Chapter 14 presents nutrition information surrounding 'Child, Teen, and Older Adults' with the book concluding in chapter 15 discussing 'Agribusiness and Food Production: Choice Systems, and Labels.'
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