Basic Nutrition (Healthy Eating: A Guide to Nutrition)

Reseña del editor

An introduction to basic nutrition looks at how the body converts food into energy and includes coverage of how carbohydrates, proteins, fiber, lipids, vitamins, and minerals contribute to good health.

Biografía del autor

Mary B. Grosvenor, M.S., R.D. Mary Grosvenor received her B.A. degree in English from Georgetown University and her M.S. in Nutrition Sciences from the University of California at Davis. She is a registered dietitian with experience in public health, clinical nutrition, and nutrition research. She has published in peer-reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is till involved in nutrition research via the electronic superhighway.

Lori A. Smolin, Ph.D. Lori Smolin received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin at Madison. Her doctoral research focused on B Vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She complete postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at the University of Connecticut, where she teaches both in the Department of Nutritional Sciences and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutritional biochemistry, and introductory biology.