Nutritional Sciences: From Fundamentals to Food 3rd Edition clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers.
Supported by an impressive visual design, engaging case studies and interactive digital resources, Nutritional Sciences: From Fundamentals to Food 3rd Edition offers a unique, balanced program for teaching and learning.
Table of Contents
- 1. The Science of Nutrition.
- 2. Nutritional Assessment and Dietary Planning.
- 3. Chemical, Biological, and Physiological Aspects of Nutrition.
- 4. Carbohydrates.
- 5. Protein.
- 6. Lipids.
- 7. Energy Metabolism.
- 8. Energy Balance and Body Weight Regulation.
- 9. Physical Activity and Health.
- 10. Water-Soluble Vitamins.
- 11. Fat-Soluble Vitamins.
- 12. The Major Minerals and Water.
- 13. The Trace Minerals.
- 14. Life Cycle Nutrition.
Key Features - Crystal-clear science + Compelling applications: Fundamental scientific principles underlying nutrition are clearly explained and real-world examples are used to demonstrate application and relevance to students' lives and careers.
- "Everybody Has a Story" features provide engaging case studies that show application of chapter concepts and prompt critical thinking.
- "Diet Analysis Plus Activities" in each chapter integrate textbook concepts with the market-leading diet analysis software. These exercises demonstrate to students how nutrition relates to their personal health goals.
- "Nutrition Matters" mini-chapters appear at the end of several chapters and present important nutrition-related issues, such as diabetes, bone health, alcohol, cardiovascular disease, food safety, and eating disorders. These sections give professors the flexibility to decide how much detail they want to cover on certain topics in their courses.
- "Focus On" boxes integrate content related to scientific innovation; diet and health; food; clinical applications; nutrition through the life cycle; and sports nutrition throughout the text to highlight applied nutrition concepts.
- "Food Matters" boxes provide practical advice on how to meet the recommendations for the 2010 Dietary Guidelines for Americans. Students can apply the information from the chapter to the Dietary Guidelines by reading the material and then reflecting on the series of strategies provided.
- "Connections" marginal icons reinforce important content from other chapters by showing students how the material builds and is linked together.
- Impressive, engaging art and illustrations have been extensively revised to clarify and explain concepts.
New to This Edition
- NEW! This edition has been updated according to the latest research and nutritional guidelines, including the 2010 Dietary Guidelines for Americans, the new MyPlate, and Healthy People 2020.
- NEW! Study cards for each chapter contain summaries and review questions that allow students to study anywhere at any time. These unique cards present concepts in smaller chunks with section headings that provide both orientation and review assistance.
- NEW! Nutrition CourseMate brings course concepts to life with interactive learning, study, and exam preparation tools that support the book. Instructors can easily track students' participation and engagement in course materials through a unique engagement tracker. Students have access to an interactive eBook, quizzes, Nutrition Tutorials, animations, flashcards and Pop-Up Tutor lectures.
- NEW! Global Nutrition Watch brings currency to the classroom. This student-friendly website provides convenient access to thousands of trusted sources, including academic journals, newspapers, videos, and podcasts, for students to use for research projects or classroom discussion. This fetaure is updated daily to offer the most current news about topics related to Nutrition.
About the Authors
- Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.
- Dr. Kathy A. Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. The author of several published articles, she specializes in research focusing on dietary practices of college students and the effects of isoflavones on health parameters in postmenopausal women. Dr. Beerman also has published several articles accessing the effectiveness of computer technology in the college classroom. Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education, life cycle nutrition, and pathophysiology. Since joining the faculty at Washington State University in 1989, she has taught more than 10,000 students and has been the recipient of several teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition and health sciences, has helped create this innovative introductory nutrition text.
Book Details
- Hardcover: 736 pages
- Publisher: Brooks Cole; 3 edition (January 1, 2012)
- Language: English
- ISBN-10: 0840058209
- ISBN-13: 978-0840058201
- Product Dimensions: 11.1 x 8.7 x 1.3 inches
List Price: $191.95