01577cam a2200265Mi 4500001001300000003000600013007000300019008004100022020001800063020001500081035002100096060002100117100002500138245009100163250003000254260003700284300003700321504005200358505073200410650001501142700002101157942001201178952010601190999001501296ocn957172045OCoLCta210330s2016    nyua   f      000 0 eng d  a9781259254062  a1259254062  a(OCoLC)957172045  aQU145b.S74 20161 aStephenson, Tammy J.10aHuman nutrition :bscience for healthy living /cTammy J. Stephenson, Wendy J. Schiff.  aInternational student ed.  aNew York :bMcGraw-Hill,cc2016.  axxvi, 661, [158] p. :bcol. ill.  aIncludes bibliographical references and index. 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. 4aNutrition.1 aSchiff, Wendy J.  2nlmcBK  00104070aPNLIBbPNLIBcGENd2021-06-17oQU145 .S74 2016pPNLIB21062091r2021-06-17w2021-06-17yBK  c2278d2278