Nutritional Sciences: From Fundamentals to Food

by Michelle McGuire, Kathy A. Beerman

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning in a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Edition, clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

Genres: Science, Health, Nutrition

1 pages, Hardcover

First published June 28, 2006

Reviews

[Denise · Rating 5 out of 5]

This is an exceptional, well written book that I am proud to have on my book shelf. The material is charted extensively from everything including DRI's to BMI’s and instructional information in every scope imaginable. It includes step by step training for a complete and full-understanding of the material with charts and graphs that are easy to read. As I study holistic nutrition, this is a learning tool that I will reference back to again and again.

[Steven · Rating 3 out of 5]

Not bad for a textbook/reference. There are some egregious errors, though, e.g. the structure of ATP. Otherwise, it has a good layout and clear text (most of the time.)

[Christine Locascio]

=) well ya wanted to know wtf i was reading didnt ya?

[Nebras Nawlo]

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