The science of nutrition / Janice L. Thompson, PhD, FACSM, University of Birmingham, University of New Mexico, Melinda M. Manore, PhD, RD, CSSD, FACSM, Oregon State University, Linda A. Vaughan, PhD, RD, Arizona State University.

Includes bibliographical references and index.

The science of nutrition : linking food, function, and health -- Designing a healthful diet -- The human body : are we really what we eat? -- Carbohydrates : plant-derived energy nutrients -- Lipids : essential energy-supplying nutrients -- Proteins : crucial components of all body tissues -- Metabolism : from food to life -- Nutrients involved : in energy metabolism -- Nutrients involved : in fluid and electrolyte balance -- Nutrients involved : in antioxidant function and vision -- Nutrients involved : in bone health -- Nutrients involved in : blood health and immunity -- Achieving and maintaining : a healthful body weight -- Nutrition and physical activity : keys to good health -- Food safety and technology : protecting our food -- Food equity, sustainability, and quality : the challenge of "good" food -- Nutrition through the life cycle : pregnancy and the first year of life -- Nutrition through the life cycle : childhood and adolescence -- Nutrition through the life cycle : the later years.