Nutrition: Science and Application 2ce Binder Ready Version + WileyPLUS Learning Space Registration Card |
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| Author:
| Smolin, Lori A.
Grosvenor, Mary B.
Gurfinkel, Debbie |
| ISBN: | 978-1-119-12397-2 |
| Publication Date: | Jul 2015 |
| Publisher: | John Wiley & Sons, Incorporated
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| Book Format: | Loose-leaf |
| List Price: | USD $118.00USD $151.95 |
Book Description:
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This package includes a three-hole punched, loose-leaf edition of ISBN 9781119045519 and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. Nutrition: Science and Applications,...
More Description
This package includes a three-hole punched, loose-leaf edition of ISBN 9781119045519 and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space.
For customer technical support, please visit http://www.wileyplus.com/support.
Nutrition: Science and Applications, Second Canadian Edition guides students towards an understanding of the scientific principles underlying what they know about nutrition. The research-based scientific content is detailed and supported by figures and comprehensive real-life examples that help students easily visualize complex processes. Using a critical thinking approach, the book contains many questions and exercises that require interpretation of research results and give students an opportunity to apply the concepts learned both as consumers and as future scientists and health professionals. This second Canadian edition of this market leading text has updated references throughout, with seamlessly integrated Canadian content and an approach that helps students develop the scientific understanding to support their personal and professional nutrition decisions.