Nutrition : science and applications / Lori A. Smolin, Mary B. Grosvenor.

Includes bibliographical references and index.

Chapter 1: Nutrition: Food for Health --
Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition --
Chapter 3: Digestion, Absorption, and Metabolism --
Chapter 4: Carbohydrates: Sugars, Starches, and Fiber --
Chapter 5: Lipids --
Focus on Alcohol --
Chapter 6: Proteins and Amino Acids --
Chapter 7: Energy Balance and Weight Management --
Focus on Eating Disorders --
Chapter 8: The Water-Soluble Vitamins --
Chapter 9: The Fat-Soluble Vitamins --
Focus on Phyotchemicals --
Chapter 10: Water and the Electrolytes --
Chapter 11: Major Minerals and Bone Health --
Chapter 12: The Trace Elements --
Focus on Non-Vitamin and Non-Mineral Supplements --
Chapter 13: Nutrition and Physical Activity --
Chapter 14: Nutrition During Pregnancy and Lactation --
Chapter 15: Nutrition from Infancy to Adolescence --
Chapter 16: Nutrition and Aging: The Adult Years --
Chapter 17: Food Safety --
Focus on Biotechnology --
Chapter 18: World Hunger and Malnutrition --
Appendices A-1 --
Glossary G-1 --
Index I-1.

Guiding nutritionists toward an understanding of the scientific principles underlying what they know about nutrition, this book helps them gain effective decision-making skills about nutritional choices. Unique Science Applied boxes answer the questions about how we learn what we know about the science of nutrition and why knowledge changes. Critical Thinking exercises included in each chapter allow them to learn the basics of how to think about a problem or situation creatively and critically. A case study is also included in each chapter that builds interest in the material. Each chapter then concludes with a postscript that solidifies the nutritionists’ understanding of the links between the science and application.