Understanding Nutrition (13th Edition)

Understanding Nutrition (13th Edition)

Eleanor Noss Whitney, Sharon Rady Rolfes

Language: English

Pages: 976

ISBN: 1285143582

Format: PDF / Kindle (mobi) / ePub


This best-selling introductory nutrition text is praised for its approachable narrative, engaging presentation, and careful explanations. The new Thirteenth Edition of Whitney and Rolfes' UNDERSTANDING NUTRITION takes the study of nutrition to a new level with an integrated pedagogy and an emphasis on active learning, assignable content, and integrated resources. From its beautiful and carefully developed art program to its strong science base, contemporary coverage, and market-leading supplements, the Thirteenth Edition of UNDERSTANDING NUTRITION connects with its readers and continues to set the standard for texts in this market. This text includes 20 chapters beginning with core nutrition topics, such as diet planning, macronutrients, vitamins and minerals, and following with chapters on diet and health, fitness, life span nutrition, food safety, and world hunger. UNDERSTANDING NUTRITION connects with students--engaging them as it teaches the basic concepts and applications of nutrition. Take a fresh look at UNDERSTANDING NUTRITION.

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6 Glucagon stimulates liver cells to break down glycogen and release glucose into the blood.a 7 7 Glucagon Pancreas Liver 3 Blood glucose begins to rise. Key: Glucose Fat cell 3 Insulin Glucagon Glycogen Muscle aThe stress hormone epinephrine and other hormones also bring glucose out of storage. © Cengage Learning 2013 3 Insulin stimulates the uptake of glucose into cells and storage as glycogen in the liver and muscles. Insulin also stimulates the conversion of excess glucose into.

Copied, scanned, or duplicated, in whole or in part. Due to electronic rights, some third party content may be suppressed from the eBook and/or eChapter(s). Editorial review has deemed that any suppressed content does not materially affect the overall learning experience. Cengage Learning reserves the right to remove additional content at any time if subsequent rights restrictions require it. xix Closing Comments We have taken great care to provide accurate information and have included many.

Solid fats—potato chips, french fries, fried wontons, and fried fish. Many baked goods, too, are high in solid fats—pie crusts, pastries, crackers, biscuits, cornbread, doughnuts, sweet rolls, cookies, and cakes. Reports on trans-fatty acids raise the question whether margarine or butter is a better choice for heart health. The American Heart Association has stated that because butter is rich in both saturated fat and cholesterol whereas margarine is made from vegetable fat with no dietary.

Probably adequate because the RDA meets the needs of almost all people. 2 A usual intake that falls between the RDA and the EAR is more difficult to assess; the intake may be adequate, but the chances are greater or equal that it is inadequate. 3 If the usual intake falls below the EAR, it is probably inadequate. © Cengage Learning 2013 Intake Safety An Overview of Nutrition   Copyright 2012 Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in.

Relative breakfast and popcorn for a snack or substituting brown rice for white rice and proportions of starchy endosperm, germ, and bran as the original (all but the husk); not refined. whole-wheat bread for enriched white bread. To find whole-grain products, read food labels and select those that name a whole-grain ♦ first in the ingredient list. P roduc t s desc r ibed as “mult i-g rain,” “stone-g round,” or “100% wheat” are usually not whole-grain products. Brown color is also not a useful.

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