Nutrition: Concepts and Controversies

You've heard the phrase, "You are what you eat"? This text gives you a better understanding of the phrase, and hits home the simple but obvious truth. You really are what you eat! Nutrition Concepts and Controversies has been a cornerstone in nutrition classes across North America, serving the needs of students and professors in building a healthier future. In keeping with this tradition, the Second Canadian Edition will continue to explore the ever-changing frontier of nutrition knowledge in Canada, reflecting our Canadian cultural identity and helping students achieve both their learning and health goals, while maintaining strong user-celebrated pedagogy. Nutrition: Concepts and Controversies focuses on nutrition principles and their application while offering outstanding coverage of the biological foundations of nutrition without assuming previous knowledge of them. The Canadian edition incorporates Canada's new food guide along with a wealth of Canadian examples, references and updates.

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Nutrition ToolsStandards and Guidelines
The Remarkable Body
The Carbohydrates Sugar Starch Glycogen and Fibre
The Lipids Fats Oils Phospholipids and Sterols
The Proteins and Amino Acids
The Vitamins
Water and Minerals
Energy Balance and Healthy Body Weight
Food Safety and Food Technology
Life Cycle Nutrition Mother and Infant
Child Teen and Older Adult
Hunger and the Global Environment
Canadian Reference Standards for the Daily Values on Food Labels

Nutrients Physical Activity and the Bodys Responses
Diet and Health
Body Mass Index BMI Nomogram for Most Otherwise Healthy Adults
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Sobre o autor (2012)

Dr Leonard Piché received his PhD in Human Nutrition from the University of Guelph in 1987. He is a Full Professor in the Department of Foods & Nutritional Sciences, Brescia University College, responsible for developing and teaching basic and advanced courses in nutrition. He recently accepted a Continuous Casual Academic Appointment at the rank of Full Professor in the Faculty of Kinesiology at the University of Western Ontario. He is a member of nine national organizations including the Canadian Society of Nutritional Sciences (CSNS) and the Sports Nutrition Network of Dietitians of Canada. Recent publications include two on use of Canada's Food Guide by the public and two 2006 books "Canadian Supplemental / Student Information (CSI) Documents" to accompany entry level university Nutrition texts. Research interests include child and adult obesity and the effects of diet on blood lipid / cardio-vascular profile. By invitation, Dr. Piché was an advisory member of a Health Canada committee to develop a Manufacturer's Ingredient Database as part of a proposed Canadian Nutrient Data System and is currently a member of Dietitians of Canada's national advisory committee for the development of an on-line supplements course. He is presently involved in three Canadian Institute for Health Research (CIHR) funded grants as either a Co-Principle Investigator [jointly funded by the Heart & Stroke Foundation of Canada], a Collaborator or a Co-Investigator. He is also a Co-PI on a Danone Institute of Canada funded project on Beverage consumption of school-aged children (includes caffeinated and Energy Drinks, some of which are regarded as Natural Health Products). He is also a member of the Expert Advisory Committee on Natural Health Products for the Natural Health Products Directorate of Health Canada.

Ellie Whitney has coauthored almost a dozen textbooks on nutrition, health, and related topics. Before retiring, Dr. Whitney taught at Florida State University and Florida A&M University, and spent three decades studying Florida and its ecology. Today, she devotes her time and passion to climate change issues and volunteers for the nonpartisan national nonprofit Citizens Climate Lobby. Dr. Whitney holds B.A. and Ph.D. degrees in Biology from Radcliffe and Washington Universities.

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