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Using this college text for an advanced high school course on Nutrition. We calculated nutritional needs (calories and food choices) for the average student, the athlete, the person who needs to improve his diet, restrict calories, decrease fats, and we have been. Nutrition: Science and Applications, 2nd Canadian Edition Welcome to the Web site for Nutrition, Science and Applications by Smolin, Grosvenor and Gurfinkel. This Web site gives you access to the rich tools and resources available for this text. Some explanations and descriptions rewritten to improve clarity (e.g., diet-gene interactions (Section 1.2), types of nutrition research studies) New material on recent trends in nutrition and health (required listing of caloric values on restaurant menus; popularity of pseudocereals-amaranth, quinoa, chia, buckwheat). Nutrition: science and applications: 1. Nutrition: science and applications. By Lori A Smolin; Mary B Grosvenor Print book: English. Second Canadian edition.
Author: Lori A. Smolin ISBN: 716 Genre: Science File Size: 70.29 MB Format: PDF, Docs Download: 537 Read: 262 Nutrition: Science and Applications, 4th Edition helps students develop the scientific understanding to support their personal and professional decisions.
Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns – both as consumers and as future scientists and health professionals. Category: Science. Author: Lori A Smolin ISBN: Genre: Nutrition File Size: 32.91 MB Format: PDF, Kindle Download: 543 Read: 440 Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned-both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.
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