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Test Bank for Nutrition Now (7th Edition) by Judith E. Brown

By: Judith E. Brown
ISBN-10: 1133936539
/ ISBN-13: 9781133936534

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Format: Downloadable ZIP Fille
Authors: Judith E. Brown
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Table of content:

PART I: NUTRITION BASICS AND TOOLS FOR PLANNING.
Unit 1. Key Nutrition Concepts and Terms.
Unit 2. The Inside Story about Nutrition and Health.
Unit 3. Ways of Knowing about Nutrition.
Unit 4. Understanding Food and Nutrition Labels.
Unit 5. Nutrition, Attitudes, and Behavior.
Unit 6. Healthy Diets, the Dietary Guidelines, MyPlate, and More.
PART II: FOOD IN THE BODY.
Unit 7. How the Body Uses Food: Digestion and Absorption.
Unit 8. Calories! Food, Energy, and Energy Balance.
Unit 9. Obesity to Underweight: The Highs and Lows of Weight Status.
Unit 10. Weight Control: The Myths and Realities.
Unit 11. Disordered Eating: Anorexia Nervosa, Bulimia, and Pica.
PART III: THE MACRONUTRIENTS: CARBOHYDRATES.
Unit 12. Useful Facts about Sugars, Starches, and Fiber.
Unit 13. Diabetes Now.
Unit 14. Alcohol: The Positives and Negatives.
PART IV: THE MACRONUTRIENTS: PROTEIN.
Unit 15. Proteins and Amino Acids.
Unit 16. Vegetarian Diets.
Unit 17. Food Allergies and Intolerances.
PART V: THE MACRONUTRIENTS: FAT (MOVE CURRENT UNIT 22 HERE?).
Unit 18. Fats and Cholesterol in Health.
Unit 19. Nutrition and Heart Disease.
PART VI: VITAMINS, MINERALS, AND SUPERFOODS.
Unit 20. Vitamins and Your Health.
Unit 21. Phytochemicals.
Unit 22. Diet and Cancer.
Unit 23. Good Things to Know About Minerals.
Unit 24. Dietary Supplements and Functional Foods.
Unit 25. Water Is an Essential Nutrient.
Unit 26. Nutrition-Gene Interactions in Health and Disease.
PART VII: NUTRITION AND FITNESS.
Unit 27. Nutrition and Physical Fitness for Everyone.
Unit 28. Nutrition and Physical Performance.
PART VIII: NUTRITION IN THE LIFE CYCLE
Unit 29. Good Nutrition for Life: Pregnancy, Breastfeeding, and Infantcy.
Unit 30. Nutrition for the Growing Years: Childhood through Adolescence.
Unit 31. Nutrition and Health Maintenance for Adults of All Ages.
PART IX: GLOBAL CONSIDERATIONS.
Unit 32. The Multiple Dimensions of Food Safety.
Unit 33. Aspects of Global Nutrition.


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