TY  - BOOK
AU  - Whitney,Eleanor Noss
AU  - Rolfes,Sharon Rady
TI  - Understanding nutrition
SN  - 0314012397 
AV  - QP141 .W46 1996
U1  - 363.8 ROL 20
PY  - 1993///
CY  - St. Paul, MN
PB  - West Pub.
KW  - Nutrition
KW  - Nutritional Physiological Phenomena
KW  - Social,Probs & Services
N1  - Includes bibliographical references and index; Ch. 1; An Overview of Nutrition --; Ch. 2; Planning a Healthy Diet --; Ch. 3; Digestion, Absorption, and Transport --; Ch. 4; The Carbohydrates: Sugars, Starch, and Fibers --; Ch. 5; The Lipids: Triglycerides, Phospholipids, and Sterols --; Ch. 6; Protein: Amino Acids --; Ch. 7; Metabolism: Transformations and Interactions --; Ch. 8; Energy Balance and Body Composition --; Ch. 9; Weight Control: Overweight and Underweight --; Ch. 10; The Water-Soluble Vitamins: B Vitamins and Vitamin C --; Ch. 11; The Fat-Soluble Vitamins: A, D, E, and K --; Ch. 12; Water and the Major Minerals --; Ch. 13; The Trace Minerals --; Ch. 14; Fitness: Physical Activity, Nutrients, and Body Adaptations --; Ch. 15; Life Cycle Nutrition: Pregnancy and Lactation --; Ch. 16; Life Cycle Nutrition: Infancy, Childhood, and Adolescence --; Ch. 17; Life Cycle Nutrition: Adulthood and the Later Years --; Ch. 18; Diet and Health --; Ch. 19; Consumer Concerns about Foods and Water --; Ch. 20; Hunger and Global Environmental Problems --; App. A; Cells, Hormones, and Nerves --; App. B; Basic Chemistry Concepts --; App. C; Biochemical Structures and Pathways --; App. D; Aids to Calculation --; App. E; Nutrition Assessment --; App. F; Nutrition Resources --; App. G; United States: Recommendations and Exchanges World Health Organization: Recommendations --; App. H; Table of Food Composition --; App. I; Canada: Recommendations, Exchanges, and Labels --; App. J; Measures of Protein Quality --; App. K; Answers to Problem Sets
ER  -