000			01459cam a2200253Mi 4500
001			ocn957172045
003			OCoLC
007			ta
008			210330s2016 nyua f 000 0 eng d
020			_a9781259254062
020			_a1259254062
035			_a(OCoLC)957172045
060			_aQU145 _b.S74 2016
100	1		_aStephenson, Tammy J.
245	1	0	_aHuman nutrition : _bscience for healthy living / _cTammy J. Stephenson, Wendy J. Schiff.
250			_aInternational student ed.
260			_aNew York : _bMcGraw-Hill, _cc2016.
300			_axxvi, 661, [158] p. : _bcol. ill.
504			_aIncludes bibliographical references and index.
505	0		_a1. Introduction to nutrition -- 2. Evaluating nutrition information -- 3. Basis of a healthy diet -- 4. Human digestion, absorption, and transport -- 5. Carbohydrates: sugars, starches, and fiber -- 6. Lipids: triglycerides, phospholipids, and sterols -- 7. Proteins: amino acids -- 8. Metabolism -- 9. Vitamin overview and fat-soluble vitamins -- 10. Water-soluble vitamins -- 11. Water and major minerals -- 12. Trace Minerals -- 13. Obesity, energy balance, and weight management -- 14. Eating disorders and disordered eating -- 15. Nutrition for fitness and sport -- 16. Prenancy and lactation -- 17. Infants, children, and adolescents -- 18. Nutrition for older adults -- 19. Food and water safety -- 20. Global nutrition.
650		4	_aNutrition.
700	1		_aSchiff, Wendy J.
942			_2nlm _cBK
999			_c2278 _d2278