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Human nutrition : science for healthy living / Tammy J. Stephenson Ph.D., University of Kentucky, Wendy J. Schiff MS., RDN.

By: Contributor(s): New York, NY : McGraw-Hill Education, c2016Description: xxvi, 661 pages [A-109, G-14, C-5, I-21] : color illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780073402529 (hbk. : acid-free paper)
  • 0073402524 (hbk. : acid-free paper)
Subject(s): DDC classification:
  • 612.3 23
LOC classification:
  • QP141 .S647 2016
Contents:
Introduction to nutrition -- Evaluating nutrition information -- Basis of a healthy died -- Human digestion, absorption, and transport -- Carbohydrates: sugars, starches, and fiber -- Lipids: triglycerides, phospholipids, and sterols -- Proteins: amino acids -- Metabolism -- Vitamin overview and fat-soluble vitamins -- Water-soluble vitamins -- Trace minerals -- Obesity, energy balance, and weight management -- Eating disorders and disordered eating -- Nutrition for fitness and sport -- Pregnancy and lactation -- Infants, children, and adolescents -- Nutrition for older adults -- Food and water safety -- Global nutrition -- Appendix A: English- metric conversions and metric-to-household units -- Appendix B: Basic chemistry concepts -- Appendix C: Basic anatomy and physiology concepts -- Appendix D: Major monosaccharides, amino acids, and vitamins -- Appendix E: Vitamins involved in energy metabolism -- Appendix F: Nutrition assessment -- Appendix G: Daily values table -- Appendix H: Canada's food guide -- Appendix I: Food composition table.
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Holdings
Item type Current library Collection Shelving location Call number Status Date due Barcode
Reference Books Reference Books Main Campus Open Shelf Reference Open Shelf Reference R 612.3 STE (Browse shelf(Opens below)) Available 082202
Reference Books Reference Books Old Harbour Campus Open Shelf Reference Open Shelf Reference R 612.3 STE (Browse shelf(Opens below)) Available 082203

Includes bibliography, glossary and index.

Introduction to nutrition -- Evaluating nutrition information -- Basis of a healthy died -- Human digestion, absorption, and transport -- Carbohydrates: sugars, starches, and fiber -- Lipids: triglycerides, phospholipids, and sterols -- Proteins: amino acids -- Metabolism -- Vitamin overview and fat-soluble vitamins -- Water-soluble vitamins -- Trace minerals -- Obesity, energy balance, and weight management -- Eating disorders and disordered eating -- Nutrition for fitness and sport -- Pregnancy and lactation -- Infants, children, and adolescents -- Nutrition for older adults -- Food and water safety -- Global nutrition -- Appendix A: English- metric conversions and metric-to-household units -- Appendix B: Basic chemistry concepts -- Appendix C: Basic anatomy and physiology concepts -- Appendix D: Major monosaccharides, amino acids, and vitamins -- Appendix E: Vitamins involved in energy metabolism -- Appendix F: Nutrition assessment -- Appendix G: Daily values table -- Appendix H: Canada's food guide -- Appendix I: Food composition table.

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