Test Bank for Nutritional Sciences From Fundamentals to Food 3rd Edition by Shelley and Beerman

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Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

Test Bank for Nutritional Sciences From Fundamentals to Food 3rd Edition by Shelley and Beerman

Test Bank for Nutritional Sciences From Fundamentals to Food 3rd Edition by Shelley and Beerman

Table of Content:

Chap 1. The Science of Nutrition.

Chap 2. Nutritional Assessment and Dietary Planning.

Chap 3. Chemical, Biological, and Physiological Aspects of Nutrition.

Chap 4. Carbohydrates.

Chap 5. Protein.

Chap 6. Lipids.

Chap 7. Energy Metabolism.

Chap 8. Energy Balance and Body Weight Regulation.

Chap 9. Physical Activity and Health.

Chap 10. Water-Soluble Vitamins.

Chap 11. Fat-Soluble Vitamins.

Chap 12. The Major Minerals and Water.

Chap 13. The Trace Minerals.

Chap 14. Life Cycle Nutrition.

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Solution Manual for Nutritional Sciences From Fundamentals to Food 3rd Edition by Shelley and Beerman

Product details:

Language: English

ISBN-13: 978-0840058201
ISBN-10: 0840058209

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