Nutrition Science and Applications
Nutrition Science and Applications by Lori A. Smolin is a comprehensive resource published by Wiley on January 4, 2013. This third edition spans 880 pages and is presented in English. The book aims to enhance the scientific understanding of nutrition, enabling readers to make informed personal and professional decisions regarding their dietary choices.
Readers will find that this edition employs a critical thinking approach to nutrition, bridging the gap between theoretical knowledge and practical application. It encourages students to apply scientific principles to their own nutrition concerns, catering to both consumers and those pursuing careers in health and science. The text has been developed with input from the Nutrition Advisory Board, ensuring a well-rounded perspective on the subject matter.
Official synopsis Publisher
Nutrition: Science and Applications, 3rd edition helps develop the scientific understanding to support personal and professional decisions. Using a critical thinking approach, Smolin brings nutrition out of the classroom and allows students to apply the logic of science to their own nutrition concerns both as consumers and as future scientists and health professionals. The text has been developed through collaboration between the authors and the Nutrition Advisory Board, a team of dedicated nutrition instructors who help review and develop all of Wiley’s nutrition resources.
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