WileyPLUS course:
Nutrition: Science and Applications, Binder Ready Version, 4th Edition
Lori A. Smolin, Mary B. Grosvenor
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1. Nutrition: Food for Health
2. Nutrition Guidelines: Applying the Science of Nutrition
3. Digestion, Absorption, and Metabolism
4. Carbohydrates: Sugars, Starches, and Fiber
5. Lipids: Triglycerides, Phospholipids, and Cholesterol

Focus on Alcohol

6. Proteins and Amino Acids
7. Energy Balance and Weight Management

Focus on Eating Disorders

8. The Water-Soluble Vitamins
9. The Fat-Soluble Vitamins

Focus on Phytochemicals

10. Water and the Electrolytes
11. Major Minerals and Bone Health
12. The Trace Minerals

Focus on Dietary Supplements

13. Nutrition and Physical Activity
14. Nutrition During Pregnancy and Lactation
15. Nutrition from Infancy to Adolescence
16 Nutrition and Aging: The Adult Years
17. Food Safety

Focus on Biotechnology

18. World Hunger and Malnutrition

Focus on Metabolism (online only)

Other Editions of this Course:

Lori A. Smolin, Mary B. Grosvenor
Lori A. Smolin, Mary B. Grosvenor

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