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NUTRITION: SCIENCE ISSUES AND APPLICATIONS 2V

General Nutrition

General Reference, Interests & Hobbies

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

<P>Nutrition is a popular but often misunderstood topic, one about which there is a great deal of interest as evidenced by the plethora of available advice. Because nutrition is a key factor in health, it is important that the public have a source of information they can trust. This is that source: a comprehensive overview that will help readers make sense of conflicting information they find in the media regarding what is healthy and what is not.</P>

Nutrition

12th+

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
Contents.
List of Entries.
Guide to Related Topics.
Preface.
Introduction: Fact or Fiction? Evaluating Nutrition Information.
1: Academy of Nutrition and Dietetics.
2: Acne.
3: Adipose Tissue.
4: Adolescence and Nutrition.
5: Agave Syrup.
6: Alcohol.
7: Allyl Sulfides (Organosulfurs).
8: Alpha-Linolenic Acid.
9: Alpha-Lipoic Acid.
10: Alternative Sweeteners (Sugar Substitutes).
11: Alzheimer&#x2019;s Disease and Nutrition.
12: Amino Acids.
13: Anthocyanins.
14: Antioxidants.
15: Appetite.
16: Arginine.
17: Arsenic.
18: Arthritis and Nutrition.
19: Artificial Sweeteners.
20: Astaxanthin.
21: The Atkins Diet.
22: Attention-Deficit Hyperactivity Disorder and Nutrition.
23: Autism and Nutrition.
24: Bariatric Surgery.
25: Berberine.
26: Beta-Carotene.
27: Biotin.
28: Black Cohosh.
29: Blood Sugar Regulation.
30: Body Composition.
31: Body Mass Index.
32: Boron.
33: Bottled Water.
34: Brain Foods.
35: Breast-Feeding.
36: Brown Adipose Tissue.
37: Caffeine.
38: Calcium.
39: Calorie.
40: Cancer and Nutrition.
41: Capsaicin.
42: Carbohydrate Loading.
43: Carbohydrates.
44: Cardiometabolic Syndrome.
45: Cardiovascular Disease and Nutrition.
46: Carnitine.
47: Carotenoids.
48: Carrageenan.
49: Catechins.
50: Celiac Disease.
51: Chamomile.
52: Childhood Nutrition.
53: Chlorella.
54: Chloride.
55: Chocolate.
56: Cholesterol.
57: Choline.
58: Chromium.
59: Climate Change and Global Food Supply.
60: Coenzyme Q10.
61: Coffee.
62: Cognitive Restructuring.
63: Colostrum.
64: Copper.
65: Cordyceps Sinensis.
66: Creatine.
67: Curcumin.
68: Daily Values.
69: Dairy Foods.
70: Dental Caries (Cavities).
71: Depression and Nutrition.
72: Detoxification.
73: Diabetes, Type 1.
74: Diabetes, Type 2.
75: Diarrhea.
76: Dietary Guidelines for Americans.
77: Dietary Reference Intakes.
78: Dietary Supplements.
79: Digestion and the Digestive System.
80: Diverticular Disease.
81: Eating Disorders.
82: Echinacea.
83: Electrolytes.
84: Ellagic Acid.
85: Energy Balance.
86: Energy Drinks.
87: Enrichment and Fortification.
88: Enteral Nutrition.
89: Enzymes, Digestive.
90: Esophagus.
91: Eye Health.
92: Fad Diets.
93: Fast Food.
94: Fasting.
95: Fatty Acids.
96: Feeding Disorders.
97: Female Athlete Triad.
98: Fermentation and Fermented Foods.
99: Fetal Alcohol Syndrome and Disorders.
100: Fiber.
101: Fluoride.
102: Folate and Folic Acid.
103: Food Addiction.
104: Food Additives.
105: Food Allergies and Intolerances.
106: Food Cravings.
107: Food Gardens.
108: Food Security and Food Insecurity.
109: Foodborne Illness and Food Safety.
110: The French Paradox.
111: Fructose.
112: Functional Foods.
113: Gallbladder and Gallbladder Disease.
114: Gamma Linolenic Acid.
115: Garlic.
116: Gastroesophageal Reflux Disease.
117: Genetically Modified Organisms.
118: Ginger.
119: Ginkgo Biloba.
120: Ginseng.
121: Global Hunger and Malnutrition.
122: Glucosamine.
123: Glucose.
124: Glutamine.
125: Glutathione.
126: Gluten-Free Diets and Foods.
127: Glycemic Index and Glycemic Load.
128: Grains.
129: Health Canada.
130: Herbs and Herbal Medicine.
131: Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons.
132: High-Fructose Corn Syrup.
133: Honey.
134: Hunger, Biology of.
135: Hydrogenation.
136: Hyperglycemia.
137: Hypertension and Nutrition.
138: Hypoglycemia.

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Nutrition