Smolin, Grosvenor, Gurfinkel:

Nutrition: Science and Applications, 2nd Canadian Edition

Instructor Companion Site

Table Of Contents

Chapter 1: Nutrition: Food for Health

Chapter 2: Nutrition Guidelines: Applying the Science of Nutrition

Chapter 3: Digestion, Absorption, and Metabolism

Chapter 4: Carbohydrates: Sugars, Starches, and Fibre

Focus 1: Focus on Beyond the Basics: Meal Planning for Healthy Eating, Diabetes Prevention and Management

Chapter 5: Lipids

Focus 2: Focus on Alcohol

Chapter 6: Proteins and Amino Acids

Chapter 7: Energy Balance and Weight Management

Focus 3: Focus on Obesity, Metabolism, and Disease Risk

Chapter 8: The Water-Soluble Vitamins

Chapter 9: The Fat-Soluble Vitamins

Focus 4: Phytochemicals

Chapter 10: Water and the Electrolytes

Chapter 11: Major Minerals and Bone Health: Focus on Non-Vitamin and Non-Mineral Supplements

Focus 5: Focus on Natural Health Products

Chapter 12: The Trace Elements: Focus on Integrating Nutrient Function in the Body

Focus 6: Focus on Integrating Nutrient Function in the Body

Chapter 13: Nutrition and Physical Activity

Chapter 14: Nutrition During Pregnancy and Lactation

Chapter 15: Nutrition from Infancy to Adolescence

Focus 7: Focus on Eating Disorders

Chapter 16: Nutrition and Aging: The Adult Years

Chapter 17: Food Safety

Focus 8: Focus on Biotechnology

Chapter 18: World Hunger and Malnutrition

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