Summary

The body uses food to fuel its processes and to stay healthy. Basic Nutrition, Second Edition includes important information regarding the six classes of nutrients, how each is broken down and used by the body, and how much of each nutrient an individual needs. In a stimulating and easy-to-understand format, this informative new title also provides guidance for planning a healthy diet.

Specifications

Full-color photographs and illustrations. References. Glossary. Further resources. Web sites. Index.

About the Author(s)

Lori A. Smolin, Ph.D., received a B.S. from Cornell University and a doctorate from the University of Wisconsin at Madison. She completed postdoctoral training both at the Harbor-UCLA Medical Center and at the University of California at San Diego. She teaches in the Department of Nutritional Science at the University of Connecticut.

Mary B. Grosvenor, M.S., R.D., received her B.A. 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 works as a hospital dietitian and certified diabetes educator.