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Smolin, Grosvenor:

Nutrition: Science and Applications, 4th Edition

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Table Of Contents

Chapter 1: Nutrition: Food for Health

Instructor's Manual
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Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition

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Chapter 3: Digestion, Absorption, and Metabolism

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Chapter 4: Carbohydrates: Sugars, Starches, and Fiber

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Chapter 5: Lipids: Triglycerides, Phospholipids, and Cholesterol Focus on Alcohol

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Chapter 6: Proteins and Amino Acids

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Chapter 7: Energy Balance and Weight Management

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Chapter 8: The Water-Soluble Vitamins

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Chapter 9: The Fat-Soluble Vitamins

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Chapter 10: Water and the Electrolytes

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Chapter 11: Major Minerals and Bone Health

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Chapter 12: The Trace Minerals

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Chapter 13: Nutrition and Physical Activity

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Chapter 14: Nutrition During Pregnancy and Lactation

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Chapter 15: Nutrition from Infancy to Adolescence

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Chapter 16: Nutrition and Aging: The Adult Years

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Chapter 17: Food Safety

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Chapter 18: World Hunger and Malnutrition

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