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Introduction to human nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney . . . [et al.]. – 2nd ed. p. ; cm. – (The human nutrition textbook series) Includes bibliographical references and index. ISBN 978-1-4051-6807-6 (pbk. : alk. paper) 1. Nutrition. (Great Britain) III. Series. [DNLM: 1.
Introduction to human nutrition / edited on behalf of the Nutrition Society by Michael J. Gibney . . . [et al.]. – 2nd ed. p. ; cm. – (The human nutrition textbook series) Includes bibliographical references and index. ISBN 978-1-4051-6807-6 (pbk. : alk. paper) 1. Nutrition. I. Gibney, Michael J. II. Nutrition Society (Great Britain) III ...
The book covers all major content needed for an introductory nutrition course, including basics/overview of nutrition, research, and the scientific method and types of scientific studies; anatomy and physiology of human body systems; water and electrolytes; carbohydrates (including alcohol); lipids; proteins; vitamins; minerals; energy concepts ...
Introduction to Human Nutrition (IHN3e). The production of this Third Edition represents a significant milestone for the Society’s Textbook Series, given that it is now exactly twenty years on since the production of the 1 st Edition of IHN and a decade since the production of the 2nd Edition of IHN. The Editorial Team of Introduction to Human
Introduction to Human Nutrition Michael J. Gibney,Susan A. Lanham-New,Aedin Cassidy,Hester H. Vorster,2013-03-14 In this Second Edition of the introductory text in the acclaimed Nutrition Society Textbook Series
Introduction to Human Nutrition (IHN3e). The production of this Third Edition represents a significant milestone for the Society’s Textbook Series, given that it is now exactly twenty years on since the production of the 1st Edition of IHN and a decade since the production of the 2nd Edition of IHN.
1.1 Introduction Chapter 1 An introduction to human nutrition • An adequate provision of all nutrients in the correct proportions is a prerequisite for health. • Analysis of medical and nutritional data requires the use of modern mathematical concepts and techniques.