Synopses & Reviews
Contemporary Nutrition Seventh Edition is designed for students with little or no background in college-level biology, chemistry or physiology. It will provide students who lack a strong science background the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With their friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.
About the Author
Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Associations Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.
Table of Contents
NUTRITION: A KEY TO HEALTH Chapter 1: What You Eat and Why Chapter 2: Guidelines for Designing a Healthy Diet Chapter 3: The Human Body: A Nutrition Perspective THE ENERGY NUTRIENTS AND ENERGY BALANCE Chapter 4: Carbohydrates Chapter 5: Lipids Chapter 6: Proteins Chapter 7: Energy Balance and Weight Control VITAMINS, MINERALS AND WATER Chapter 8: Vitamins Chapter 9: Water and Minerals NUTRITION: BEYOND THE NUTRIENTS Chapter 10: Nutrition: Fitness and Sports Chapter 11: Eating Disorders: Anorexia Nervosa, Bulimia Nervosa, and Other Conditions Chapter 12: Undernutrition Throughout the World Chapter 13: Safety of Food and Water NUTRITION: A FOCUS ON THE LIFE STAGES Chapter 14: Pregnancy and Breastfeeding Chapter 15: Nutrition from Infancy through Adolescence Chapter 16: Nutrition during Adulthood