Instructor's Manual with Test Bank to Accompany Nutrition, Concepts and Controversies PDF Download
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Author: Ida Jaqua
Publisher:
ISBN: 9780314632500
Category : Food
Languages : en
Pages : 191
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Book Description
Author: Ida Jaqua
Publisher:
ISBN: 9780314632500
Category : Food
Languages : en
Pages : 191
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Book Description
Author: Lori Waite Turner
Publisher:
ISBN: 9780314842213
Category : Nutrition
Languages : en
Pages : 452
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Book Description
Designed to be used by instructors together with the fifth edition of Nutrition concepts & controversies.
Author: Lori Waite Turner
Publisher:
ISBN: 9780534564698
Category : Food
Languages : en
Pages : 532
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Book Description
Author: Lori Waite Turner
Publisher: Wadsworth Publishing Company
ISBN: 9780534578046
Category :
Languages : en
Pages : 816
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Book Description
Author: Sharon Rady Rolfes
Publisher:
ISBN: 9780314870902
Category : Nutrition
Languages : en
Pages :
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![Instructor's Manual with Test Bank to Accompany Nutrition and Diet Therapy, Fourth Edition [by] Corinne Balog Cataldo ... PDF](https://books.google.com/books/content/images/frontcover/fwGbpNCGLmQC?fife=w80-h100)
Author: Corinne Balog Cataldo
Publisher:
ISBN: 9780314068538
Category : Diet therapy
Languages : en
Pages : 610
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Book Description
Author: Marie Ann Boyle
Publisher:
ISBN: 9780314007841
Category : Nutrition
Languages : en
Pages : 500
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Book Description
Author: Virginia Nerlin Hillers
Publisher:
ISBN: 9780829905052
Category : Metabolism
Languages : en
Pages : 192
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Book Description
![Instructor's Manual to Accompany Understanding Nutrition [by] Eleanor Noss Whitney [and] Sharon Rolfes PDF](https://books.google.com/books/content/images/frontcover/drxZhuayP6wC?fife=w80-h100)
Author: Lori Waite Turner
Publisher:
ISBN: 9780314016645
Category : Nutrition
Languages : en
Pages : 712
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Book Description
Author: Eva May Nunnelley Hamilton
Publisher: West Publishing Company
ISBN:
Category : Health & Fitness
Languages : en
Pages : 644
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Book Description
Abstract: An authoritative text for the general public covers numerous nutrition facts and related controversies. Topics include the human body's basic nutrient needs, food groups, nutrient density, food exchanges and how new food choices complicate the attainment of an adequate diet; recommended nutrient allowances and U.S. and Canadian nutrients surveys; energy nutrients (carbohydrates, lipids, proteins) and their metabolic roles; energy balance vs. overweight, obesity, and underweight; weight control guidelines; water and micronutrients; food safety; nutritional tips for vegetarians and for those who eat out often; and nutritional guidance for various age groups, from birth to the elderly. Food features in each of the 15 chapters link theory with practice and offer advice for everyday living. A section on optional reading (representing controversies) follows each chapter and focuses on nutritional topics of current interest. (wz).
