Science of Nutrition Pearson New International Edition, plus MasteringNutrition without eText - Brossura

Thompson, Janice; Manore, Melinda; Vaughan, Linda

Brossura

ISBN 10: 1447963253 ISBN 13: 9781447963257

Casa editrice: Pearson Education Limited, 2013

Riassunto

Bring introductory nutrition into focus with a functional approach. The Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time. This thoroughly current, research-based nutrition text is uniquely organized around the highly regarded applied approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring rote memorization, the authors present the micronutrients based on their functions (such as fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, and blood health and immunity), so that students can fully understand their effects on the body. The Third Edition further helps students master nutrition content both in text and online. Ten New Focus Figure visuals walk students through the toughest nutrition concepts in the course, making difficult physiological processes easier to understand.

Su questa edizione

• Editore: Pearson Education Limited
• Data di pubblicazione: 2013
• ISBN 10: 1447963253
• ISBN 13: 9781447963257
• Rilegatura: Copertina flessibile
• Numero edizione: 3