Williams' Nutrition for Health, Fitness and Sport https://www.mheducation.com/cover-images/Jpeg_400-high/1260258971.jpeg 12 9781260258974 Nutrition for Health, Fitness and Sport uses a question-answer approach, which is convenient when you may have occasional short periods to study, such as riding a bus or during a lunch break. In addition, the questions are arranged in a logical sequence, the answer to one question often leading into the question that follows. Where appropriate, cross-referencing within the text is used to expand the discussion. No deep scientific background is needed for the chemical aspects of nutrition and energy expenditure,as these have been simplified. Instructors who use this book as a course text may add details of biochemistry as they feel necessary.
Williams' Nutrition for Health, Fitness and Sport

Williams' Nutrition for Health, Fitness and Sport

12th Edition
By Eric Rawson and David Branch and Tammy Stephenson
ISBN10: 1260258971
ISBN13: 9781260258974
Copyright: 2020
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The estimated amount of time this product will be on the market is based on a number of factors, including faculty input to instructional design and the prior revision cycle and updates to academic research-which typically results in a revision cycle ranging from every two to four years for this product. Pricing subject to change at any time.

Program Details

1. Introduction to Nutrition for Health, Fitness, and Sports Performance

2. Healthful Nutrition for Fitness and Sport

3. Human Energy

4. Carbohydrates: The Main Energy Food

5. Fat: An Important Energy Source during Exercise

6. Protein: The Tissue Builder

7. Vitamins: Fat-Soluble, Water-Soluble, and Vitamin-LikeCompounds

8. Minerals: The Inorganic Regulators

9. Water, Electrolytes and Temperature Regulation

10. Body Weight and Composition for Health and Sport

11. Weight Maintenance and Loss through Proper Nutrition and Exercise

12. Weight Gaining through Proper Nutrition and Exercise

13. Nutritional Supplements and Ergogenic Aids

Appendix A—Energy Pathways of Carbohydrate,Fat, and Protein

Appendix B—Determination of Healthy Body Weight

Appendix C—Units of Measurement: English System—Metric System Equivalents

Appendix D—Approximate Energy Expenditure (Kcal/Min)by Body Weight Based on the Metabolic Equivalents(METs) for Physical Activity Intensity


About the Author

Eric Rawson

David Branch

Tammy Stephenson

Tammy J. Stephenson, PhD, received her BS in Food Science and Human Nutrition and PhD in Nutritional Sciences from the University of Kentucky. She has taught a wide variety of food, nutrition, and wellness courses, including introductory nutrition, to majors and nonmajors in the Department of Dietetics and Human Nutrition at the University of Kentucky for the past 15 years. Dr. Stephenson is an active member of the Academy of Nutrition and Dietetics, serving as Chair of the Nutrition Educators of Health Professionals practice group. She has published and presented on service learning, technology in teaching, student-centered learning, and other related topics. Dr. Stephenson has a passion for teaching engaging, interesting, and relevant nutrition courses that has been recognized through multiple teaching and mentoring awards at the university, state, and national levels. Outside of the classroom, she enjoys running, yoga, coaching youth soccer, gardening, cooking, and spending time with her family.

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