Thompson, Janice L., <br/><br/>
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. 
 - Fourth edition. 
 - Boston  Pearson  2017 
 - xli, 774 pages :  illustrations (chiefly color) ;  29 cm 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>9780134175096 0134175093 
<br/><br/><label>LCCN: </label>2015033058 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition--Textbooks.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Textbooks.
<br/><br/><label>LC Class. No.: </label>TX354  / .T47 2017 
<br/><br/><label>Dewey Class. No.: </label>613.2/  / THO