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Nutrition: Science and Applications, Nutrient Composition of Foods Booklet
John Wiley and Sons Ltd, Sep 2007, Pages: 95
Obesity has become a major health issue throughout the world, but many people just aren't aware of the proper nutrition needed in a diet. Smolin guides readers through the science of nutrition, providing real-world examples to show them how to apply this information to their lives. Each chapter delves into the strong science base while exploring the basis of current nutrition recommendations. This approach will help readers effectively evaluate new information that they encounter.
New profile provides you with a wonderful new software tool to accurately assess your current diet and exercise habits and help you determine ways to improve your nutritional profile. Among the many features of this dynamic new software are:
- Nutrient values of over 26,000 foods, including many of the most popular food choices today, as well as ethnic and cultural choices
- The ability to add foods in order to accurately track individual diets
- Enhanced tools for analyzing physical activity to better calculate your energy balance
- Animations and a photographic gallery to help ensure you comprehend just what a serving size is, and how different food measurements compare with one another.
- Distinctive Features that support and expand on you understanding of nutrients-- Whey Your Appetite and Nutrients Unwrapped
- A Recipe Builder
- Multiple reports that are easily exported.
About the authors:
Lori A. Smolin, Ph.D. received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed her postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Simolin is currently at the University of Connecticut where she has been involved in teaching, course development, and writing. She teaches both in the Department of Nutritional Science and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, life cycle, nutrition, food preparation, nutritional biochemistry, general biochemistry, and biology.
Mary B. Grosvenor, M.S., R.D. received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhighway.
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