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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.

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Genre: Health & Fitness
Author: Janice Thompson
Publisher: Benjamin Cummings
Release: 2014
File: 781 Pages
ISBN-13: 0321832000

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For introductory Nutrition courses for Majors. Helping students navigate nutrition's tough topics for a deeper understanding The Science of Nutrition 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 best selling, thoroughly current, research-based nutrition text is uniquely organized around the highly regarded functional 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. The Fourth Edition enhances the student learning story with greater incorporation of learning outcomes throughout the text; an increased visual impact with the inclusion of new Focus Figures, including Meal Focus Figures; and a strong media story with new assets in MasteringNutrition, including revised nutrition animations. Important hot topics and new research such as the latest dietary guidelines and Nutrition Facts panel, a revised global hunger chapter (to incorporate more coverage of domestic issues, including sustainability and environmental impacts, food equity, politics, etc.), and updated science and source information make this one of the most current texts on the market today. Also available with MasteringNutritionTM This title is also available with MasteringNutrition-an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced tutorials provide individualized coaching to help students stay on track. With a wide range of activities available, students can actively learn, understand, and retain even the most difficult concepts. Note : You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. MyMathLab is not a self-paced technology and should only be purchased when required by an instructor. Students, if interested in purchasing this title with MasteringNutrition, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and MasteringNutrition, search for: 0134166000 / 9780134166001 The Science of Nutrition plus MasteringNutrition with MyDietAnalysis with Pearson eText -- Access Card Package Package consists of: 0134175093 / 9780134175096 Science of Nutrition, The 0134323122 / 9780134323121 MasteringNutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for The Science of Nutrition

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Genre:
Author: Janice J. Thompson
Publisher: Benjamin Cummings
Release: 2016-01-04
File: 976 Pages
ISBN-13: 0134175093

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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.

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Genre: Social Science
Author: Harmke Kamminga
Publisher: Rodopi
Release: 1995
File: 344 Pages
ISBN-13: 9051838182

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Genre: Nutrition
Author: Janice Thompson
Publisher:
Release: 2020
File: Pages
ISBN-13: 0135383161

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Genre: Nutrition
Author: Graham Lusk
Publisher:
Release: 1917
File: 449 Pages
ISBN-13: WISC:89048614952

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Genre: Aladdin oven
Author: Edward Atkinson
Publisher:
Release: 1892
File: 179 Pages
ISBN-13: HARVARD:HC2VWU

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Genre: Nutrition
Author: Marian Thompson Arlin
Publisher:
Release: 1977
File: 462 Pages
ISBN-13: UOM:39015000304736

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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.

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Genre: Health & Fitness
Author: T. Colin Campbell
Publisher: BenBella Books
Release: 2013
File: 328 Pages
ISBN-13: 9781937856243

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Genre: Medical
Author: Michele M. Gottschlich
Publisher: Kendall Hunt
Release: 2001
File: 812 Pages
ISBN-13: 0787276804

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Genre: Nutrition
Author: Nutrition Foundation
Publisher:
Release: 1946
File: 57 Pages
ISBN-13: CORNELL:31924050775067

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