Ernährungswissenschaft

Wardlaw's Perspectives in Nutrition: A Functional Approach is an alternate version of Perspectives in Nutrition. In this version, the authors have organized the presentation of vitamins and minerals around key functions.

The author team has taken a garden-fresh approach to revising this highly regarded text. Every paragraph has been scrutinized to ensure that students are exposed to scientific content and concepts that are explained accurately and precisely, and in high-interest fashion that will draw students into their first study of nutrition science. Students will benefit from a carefully crafted text that brings them up-to-date scientific thinking and research blended with dynamic activities that will allow them to apply their knowledge to their own lives and future careers.

Table of Contents:

Part 1 Nutrition Fundamentals
Chapter: 1 The Science of Nutrition
Chapter: 2 Tools of a Healthy Diet
Chapter: 3 The Food Supply
Chapter: 4 Human Digestion and Absorption

Part 2 Energy-Yielding Nutrients and Alcohol
Chapter: 5 Carbohydrates
Chapter: 6 Lipids
Chapter: 7 Protein
Chapter: 8 Alcohol

Part 3 Metabolism and Energy Balance
Chapter: 9 Energy Metabolism
Chapter: 10 Energy Balance, Weight Control, and Eating Disorders
Chapter: 11 Nutrition, Exercise, and Sports

Part 4 Vitamins and Minerals
Chapter: 12 Micronutrients: Vitamins and Minerals 
Chapter: 13 Micronutrients in Energy and Amino Acid Metabolism 
Chapter: 14 Fluid Balance and Blood Health
Chapter: 15 Bone Health and Body Defense Systems

Part 5 Nutrition Applications in the Life Cycle
Chapter: 16 Nutritional Aspects of Pregnancy and Breastfeeding
Chapter: 17 Nutrition during the Growing Years
Chapter: 18 Nutrition during the Adult Years

Wie sind Milch, Fleisch und Eier zusammengesetzt? Wie gesund ist Fisch als Lebensmittel? Wie werden pflanzliche Öle hergestellt? Welche Inhaltsstoffe kommen in Obst und Gemüse, Gewürzen, Kaffee, Tee, Kakao, Bier und Wein vor? Was sind funktionelle Lebensmittel?

Studierenden der Ökotrophologie, der Ernährungs- und Lebensmittelwissenschaften steht mit diesem nunmehr in der zweiten Auflage vorliegenden Werk ein Lehrbuch zur Verfügung, das auf solche Fragen kompetent und umfassend Antworten gibt. Es deckt das komplette Gebiet der Warenkunde von Lebensmitteln pflanzlicher und tierischer Herkunft ab und ist nach den verschiedenen Warengruppen systematisch gegliedert. Die Autoren gehen dabei insbesondere auf die Zusammensetzung der Lebensmittel sowie die Bewertung aus Sicht der Ernährungsphysiologie, der Gesundheit und der Toxikologie ein. Zwei neue Kapitel beschäftigen sich mit funktionellen Lebensmitteln und Biolebensmitteln.

Your students?

• will gain confidence thanks to the short, simple explanations and plenty of practice exercises.
• be motivated by the variety of interesting and stimulating exercise types.
• be able to find their way around easily thanks to clear signposting, plus a detailed contents page and grammar index.
• learn more than just grammar with the new vocabulary sections, including word building.
• be able to assess their progress regularly with the new scored self-check pages
• be able to do further practice and self-testing with the brand new CD-ROM.