Test Bank for Understanding Nutrition, (13th Edition) by Sharon Rady Rolfes

By: Sharon Rady Rolfes, Ellie Whitney, Eleanor Noss Whitney
ISBN-10: 1133587526
/ ISBN-13: 9781133587521

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Format: Downloadable ZIP Fille
Authors: Sharon Rady Rolfes, Ellie Whitney, Eleanor Noss Whitney
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Table of contents:

1. An Overview of Nutrition.
Highlight: Nutrition Information and Misinformation–On the Net and in the News.
2. Planning a Healthy Diet.
Highlight: Vegetarian Diets.
3. Digestion, Absorption, and Transport.
Highlight: Common Digestive Problems.
4. The Carbohydrates: Sugars, Starches, and Fibers.
Highlight: Carbs, Calories, and Controversies.
5. The Lipids: Triglycerides, Phospholipids, and Sterols.
Highlight: High-Fat Foods–Friend or Foe?
6. Protein: Amino Acids.
Highlight: Nutritional Genomics.
7. Metabolism: Transformations and Interactions.
Highlight: Alcohol and Nutrition.
8. Energy Balance and Body Composition.
Highlight: Eating Disorders.
9. Weight Management: Overweight, Obesity, and Underweight.
Highlight: The Latest and Greatest Weight-Loss Diet–Again.
10. The Water-Soluble Vitamins: B Vitamins and Vitamin C.
Highlight: Vitamin and Mineral Supplements.
11. The Fat-Soluble Vitamins: A, D, E, and K.
Highlight: Antioxidant Nutrients in Disease Prevention.
12. Water and the Major Minerals.
Highlight: Osteoporosis and Calcium.
13. The Trace Minerals.
Highlight: Phytochemicals and Functional Foods.
14. Fitness: Physical Activity, Nutrients, and Body Adaptations.
Highlight: Supplements as Ergogenic Aids.
15. Life Cycle Nutrition: Pregnancy and Lactation.
Highlight: Fetal Alcohol Syndrome.
16. Life Cycle Nutrition: Infancy, Childhood, and Adolescence.
Highlight: Childhood Obesity and the Early Development of Chronic Diseases.
17. Life Cycle Nutrition: Adulthood and the Later Years.
Highlight: Nutrient-Drug Interactions.
18. Diet and Health.
Highlight: Complementary and Alternative Medicine.
19. Consumer Concerns about Foods and Water.
Highlight: Food Biotechnology.
20. Hunger and the Global Environment.
Highlight: Environmentally-Friendly Food Choices.
Appendix A Cells, Hormones, and Nerves.
Appendix B Basic Chemistry Concepts.
Appendix C Biochemical Structures and Pathways.
Appendix D Measures of Protein Quality.
Appendix E Nutrition Assessment.
Appendix F Physical Activity and Energy Requirements.
Appendix G United States: Exchange Lists.
Appendix H Table of Food Composition.
Appendix I WHO: Nutrition.
Recommendations Canada: Choice.
System and Guidelines.
Appendix J Healthy People 2010.
Dietary Reference Intakes.
Aids to Calculations.
Daily Values for Food Labels.
Glossary of Nutrient Measures.
Body Mass Index.


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