Nutrition and Food 1st Edition by Luis E Voyer – Ebook PDF Instant Download/Delivery: 9781527589766 ,1527589765
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Product details:
ISBN 10: 1527589765
ISBN 13: 9781527589766
Author: Luis E Voyer
Nutrition and Food 1st Edition Table of contents:
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Introduction to Nutrition and Food Science
1.1. What is Nutrition?
1.2. The Role of Food in Health
1.3. Overview of Nutrients -
Carbohydrates
2.1. Structure and Function
2.2. Types of Carbohydrates
2.3. Digestion and Absorption
2.4. Dietary Sources of Carbohydrates
2.5. Carbohydrates in Health and Disease -
Proteins
3.1. Amino Acids and Protein Structure
3.2. Functions of Proteins
3.3. Protein Digestion and Absorption
3.4. Protein Requirements and Sources
3.5. Proteins in Health and Disease -
Fats and Lipids
4.1. Types of Fats and Lipids
4.2. The Role of Fats in the Body
4.3. Fat Digestion and Absorption
4.4. Dietary Fats and Health Implications -
Vitamins and Minerals
5.1. Fat-Soluble Vitamins
5.2. Water-Soluble Vitamins
5.3. Major and Trace Minerals
5.4. Nutrient Deficiencies and Toxicities -
Water and Electrolytes
6.1. The Importance of Water
6.2. Fluid Balance in the Body
6.3. Electrolytes and Their Functions -
Energy Balance and Weight Management
7.1. Energy Requirements and Expenditure
7.2. Factors Affecting Energy Balance
7.3. Managing Body Weight
7.4. Eating Disorders -
Digestive System and Metabolism
8.1. Overview of the Digestive Process
8.2. The Metabolic Pathways of Nutrients
8.3. Disorders of the Digestive System -
Food Safety and Technology
9.1. Foodborne Illnesses
9.2. Food Preservation Methods
9.3. Biotechnology in Food Production -
Special Diets and Nutrition Therapy
10.1. Nutrition in Pregnancy and Lactation
10.2. Childhood and Adolescent Nutrition
10.3. Nutrition for the Elderly
10.4. Nutrition in Disease Management -
Global Nutrition and Food Security
11.1. Global Nutrition Issues
11.2. Food Security and Sustainability
11.3. The Role of Nutrition in Public Health -
Food Labeling and Dietary Guidelines
12.1. Understanding Food Labels
12.2. National Dietary Guidelines
12.3. The Role of the Food Industry in Nutrition
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Tags: Luis E Voyer, Nutrition, Food