Nutrition: Science and Applications guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations.

Nutrition: Science and Applications teaches the basic principles of nutrition science and how to apply them to food choices, as well as nutrition information they encounter. By integrating the theme of choice throughout, this book helps readers understand that each dietary choice makes up only one component of an overall diet. The text uses an integrated approach by incorporating health and disease, metabolism, cultural diversity, and life stage topics into each chapter.

The 95-page booklet: Nutrient Composition of Foods accompanies the main book.

Contents:

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

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 Elements

Focus on Nonvitamin/Nonmineral Suppliement

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

Glossary
Index

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