Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley
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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley
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Test Bank for Wardlaw’s Perspectives in Nutrition: A Functional Approach, 2nd Edition, Carol Byrd-Bredbenner, Gaile Moe, Jacqueline Berning, Danita Kelley
Table of Content
Part 1 Nutrition Fundamentals
Chapter: 1 The Science of Nutrition
Chapter: 2 Tools of a Healthy Diet
Chapter: 3 The Food Supply
Chapter: 4 Human Digestion and Absorption
Part 2 Energy-Yielding Nutrients and Alcohol
Chapter: 5 Carbohydrates
Chapter: 6 Lipids
Chapter: 7 Protein
Chapter: 8 Alcohol
Part 3 Metabolism and Energy Balance
Chapter: 9 Energy Metabolism
Chapter: 10 Energy Balance, Weight Control, and Eating Disorders
Chapter: 11 Nutrition, Exercise, and Sports
Part 4 Vitamins and Minerals
Chapter: 12 Micronutrients: Vitamins and Minerals
Chapter: 13 Micronutrients in Energy and Amino Acid Metabolism
Chapter: 14 Fluid Balance and Blood Health
Chapter: 15 Bone Health and Body Defense Systems
Part 5 Nutrition Applications in the Life Cycle
Chapter: 16 Nutritional Aspects of Pregnancy and Breastfeeding
Chapter: 17 Nutrition during the Growing Years
Chapter: 18 Nutrition during the Adult Years
Appendixes
A Human Physiology: A Tool for Understanding Nutrition
B Chemistry: A Tool for Understanding Nutrition
C Detailed Descriptions of Glycolysis, Citric Acid Cycle, Electron Transport Chain, Classes of Eicosanoids, and Homocysteine Metabolism
D Dietary Advice for Canadians
E The Food Lists for Diabetes: A Helpful Menu Planning Tool
F Fatty Acids, Including Omega-3 Fatty Acides, in Foods
G Metropolitan Life Insurance Company Height-Weight Table and Determination of Frame Size
H English-Metric Conversions and Nutrition Calculations
I Caffeine Content of Beverages, Foods, and Over-the-Counter Drugs
J Dietary Reference Intakes (DRI)
K CDC Growth Charts
L Sources of Nutrition Information
M Dietary Intake and Energy Expenditure Assessment
N Food Composition Table
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