Nutrition at a glance / Mary E. Barasi.
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- 9781405134873 (pbk.) :
- 1405134879 (pbk. : alk. paper)
- 613.2 22
- QP141.A1 B3776 2007
Item type | Current library | Home library | Shelving location | Call number | Copy number | Status | Date due | Barcode | Item holds | |
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2 Week Loan | Cork University Hospital Healthcare Library | Cork University Hospital Healthcare Library | Open Shelves | W 612.3 BARA (Browse shelf(Opens below)) | 1 | Available | 0010360210 | |||
2 Week Loan | Cork University Hospital Healthcare Library | Cork University Hospital Healthcare Library | Open Shelves | W 612.3 BARA (Browse shelf(Opens below)) | 1 | Available | 0010360220 | |||
4 Week Loan | South Tipperary General Hospital | South Tipperary General Hospital | Open Shelves | 613.2 (Browse shelf(Opens below)) | 1 | Available | 033154 | |||
4 Week Loan | St. Luke's General Hospital Kilkenny | St. Luke's General Hospital Kilkenny | Open Shelves | 613.2 (Browse shelf(Opens below)) | 1 | Available | 033324 | |||
2 Week Loan | St. Luke’s Radiation Oncology Network Dublin | St. Luke’s Radiation Oncology Network Dublin | General | 615.4 BARA (Browse shelf(Opens below)) | Available | 39015000017668 |
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W 612.1 NICH McDonald's blood flow in arteries : | W 612.2 WEST West's respiratory physiology : the essentials / | W 612.2 WEST West's respiratory physiology : the essentials / | W 612.3 BARA Nutrition at a glance / | W 612.3 BARA Nutrition at a glance / | W 612.3 EDGA Saliva and oral health / | W 612.3 EDGA Saliva and oral health / |
Includes index.
Part 1. Nutritional principles -- Part 2. Components of a balanced diet: the nutrients and dietary factors -- Part 3. The role of nutrition in key organs/systems for the supply of nutrients -- Part 4. Physiological and other challenges to meeting nutritional needs -- Part 5. Nutrition related disease -- Part 6. Improving diets -- Appendices -- Glossary.
'Nutrition At a Glance' provides succinct information in a user friendly and well-illustrated manner, allowing for easy assimilation of the main facts about human nutrition.
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