Nutritional Sciences —— From Fundamentals to Food

----- 营养科学：从基础到食物

ISBN: 9780840058201 出版年：2012 页码：774 Michelle 'Shelley' McGuire Kathy A Beerman Cengage

1. The Science of Nutrition. 2. Assessing Nutritional Status and Guidelines For Dietary Planning. 3. Chemical And Biological Aspects Of Nutrition. 4. Nutritional Physiology: Digestion, Absorption, Circulation and Excretion. 5. Carbohydrates. Nutrition Matters: Impaired Glucose Regulation and Diabetes. 6. Protein. Nutrition Matters: Food Safety and Foodborne Illness. 7. Lipids. Nutrition Matters: Nutrition and Cardiovascular Disease. 8. Energy Metabolism. Nutrition Matters: Sports Nutrition. 9. Energy Balance and Body Weight Regulation. Nutrition Matters: Disordered Eating And Eating Disorders. 10. Water-Soluble Vitamins. Nutrition Matters: Alcohol and Health. 11. Fat-Soluble Vitamins. Nutrition Matters: Nutrition and Cancer. 12. The Trace Minerals. 13. The Major Minerals and Water. Nutrition Matters: Nutrition and Bone Health. 14. Life Cycle Nutrition. Nutrition Matters: Food Insecurity, Hunger and Malnutrition.