Test Bank for Personal Nutrition, 9th Edition

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Product details:

• ISBN-10 ‏ : ‎ 1305110420
• ISBN-13 ‏ : ‎ 978-1305110427
• Author: Dr. Marie Boyle

Become a smarter consumers with PERSONAL NUTRITION, Ninth Edition. Engaging and accessible, Boyle provides a solid grounding in fundamental nutritional principles and how to apply them to make informed, healthy choices. The Ninth Edition is thoroughly updated to reflect the latest research, recommendations, and current trends and issues. It also features new and revised illustrations, photographs, examples, and learning objectives to make material even more timely, relevant, and compelling for today’s learners. Overall, Boyle offers meaningful context, real-world examples, and practical advice to help students make smart decisions regarding their own nutrition and health.

Table Of Contents:

1. Ch 1: The Basics of Understanding Nutrition
2. 1.1 The Nutrients in Foods
3. 1.2 Nutrition and Health Promotion
4. Eat Well Be Well: 1.3 Eating Pattern for Longevity
5. 1.4 A National Agenda for Improving Nutrition and Health
6. 1.5 Understanding Our Food Choices
7. The Savvy Diner: 1.6 You Can Afford to Eat Nutritious Foods-Tips for Supermarketing
8. Nutrition Action: 1.7 Good and Fast-A Guide to Eating on the Run, or Has Your Waistline been Supersi
9. Spotlight: 1.8 How Do You Tell If It’s Nutrition Fact or Nutrition Fiction?
10. Ch 2: the Pursuit of a Healthy Diet
11. 2.1 The ABCs of Eating for Health
12. 2.2 Nutrient Recommendations
13. 2.3 The Challenge of Dietary Guidelines
14. 2.4 Introducing the Myplate Diet-Planning Tool
15. 2.5 How Well Do We Eat?
16. 2.6 More Tools for Diet Planning
17. Spotlight: 2.7 A Tapestry of Cultures and Cuisines
18. Ch 3: Anatomy for Nutrition’s Sake
19. 3.1 The Digestive System
20. 3.2 Metabolism: Breaking Down Nutrients for Energy
21. 3.3 Other Systems
22. Spotlight: 3.4 Gut Feelings-Common Digestive Problems
23. Ch 4: The Carbohydrates: Sugar, Starch, and Fiber
24. 4.1 Carbohydrate Basics
25. 4.2 The Simple Carbohydrates: Monosaccharides and Disaccharides
26. 4.3 The Complex Carbohydrates: Starch and Fiber
27. 4.4 Guidelines for Choosing Carbohydrates
28. 4.5 How the Body Handles Carbohydrates
29. 4.6 Hypoglycemia and Diabetes
30. 4.7 Sugar and Health
31. Spotlight: 4.8 Sweet Talk-Alternatives to Sugar
32. Ch 5: The Lipids: Fats and Oils
33. 5.1 A Primer on Fats
34. 5.2 A Closer View of Fats
35. 5.3 The Other Members of the Lipid Family: Phospholipids and Sterols
36. 5.4 How the Body Handles Fat
37. 5.5 Fat in the Diet
38. 5.6 Fat Can Be Healthy
39. Spotlight: 5.7 Diet and Heart Disease
40. Ch 6: The Proteins and Amino Acids
41. 6.1 What Proteins are Made Of
42. 6.2 The Functions of Body Proteins
43. 6.3 How the Body Handles Protein
44. 6.4 Protein Quality of Foods
45. 6.5 Recommended Protein Intakes
46. 6.6 Choosing Protein-Rich Foods
47. Nutrition Action: 6.7 Food Allergy-Nothing to Sneeze At
48. Spotlight: 6.8 Vegetarian Eating Patterns
49. Ch 7: The Vitamins: A Functional Approach
50. 7.1 Meet the Vitamins
51. 7.2 The Antioxidant Vitamins
52. 7.3 Vitamins for Healthy Blood
53. 7.4 Vitamins for Healthy Bones
54. 7.5 Vitamins and Energy Metabolism
55. 7.6 Vitamin-Like Compounds
56. 7.7 Phytonutrients in Foods: The Phytochemical Superstars

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