Nutritional Sciences From Fundamentals to Food
by Michelle Mcguire, Kathy A. Beerman
Nutritional Sciences From Fundamentals to Food by Michelle McGuire and Kathy A. Beerman provides a comprehensive overview of nutrition principles. Starting with basic scientific concepts, it explores how nutrients function in the body and apply to food selection. Ideal for students, this text builds a strong foundation in dietary science and health impacts.
About This Book
Nutritional Sciences From Fundamentals to Food offers a structured introduction to the core concepts of nutrition. Authored by Michelle McGuire and Kathy A. Beerman, it covers essential topics in a clear and accessible manner.
The book progresses from foundational scientific principles to their application in everyday food choices. It emphasizes the role of nutrients in health and well-being, providing a solid base for further study.
Designed for educational purposes, this text integrates biology, chemistry, and physiology with practical nutrition advice. It serves as a valuable resource for understanding how diet influences human physiology.
With its focus on evidence-based information, the book helps readers develop informed perspectives on nutrition. It is suitable for introductory courses in nutritional sciences and related fields.
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