9780321995490

Nutrition From Science to You

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  • ISBN13:

    9780321995490

  • ISBN10:

    032199549X

  • Edition: 3rd
  • Format: Hardcover
  • Copyright: 1/16/2015
  • Publisher: Pearson

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Supplemental Materials

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  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.
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Summary

NOTE: You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. If you would like to purchase both the physical text and MasteringNutrition search for ISBN-10:  0321976975/ISBN-13: 9780321976970 . That package includes ISBN-10: 032199549X /ISBN-13:  9780321995490 and ISBN-10:  0133997456/ISBN-13:  9780133997453.

For introductory nutrition courses.

 

A clear and personal approach to nutrition

Nutrition: From Science to You provides the tools students need to understand the science of nutrition and successfully apply it in their personal lives and future careers. This text personalizes nutritional information to engage students in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition.

 

The Third Edition combines research-based content, clear explanations, learning outcomes, and new and revised Focus Figures, Health Connections, and case studies with the power of MasteringNutrition, to help students make critical connections, master concepts through online practice and assessment, and increase their overall understanding of nutrition.

 

Also available with MasteringNutrition

MasteringNutrition is an online homework, tutorial, and assessment product designed to improve results by helping students quickly master concepts. Students benefit from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to help keep students on track. With a wide range of interactive, engaging, and assignable activities, students are encouraged to actively learn and retain challenging course concepts.







Author Biography

Joan Salge Blake, MS, RD, LDN, Boston University

Joan Salge Blake is the author of Nutrition & You, our successful book for the non-majors nutrition course, in addition to this text. Joan is a clinical associate professor and dietetics internship director at Boston University’s Sargent College of Health and Rehabilitation Sciences. She teaches both graduate and undergraduate nutrition courses and has been a guest lecturer at both the BU Goldman School of Dental Medicine and BU School of Medicine. Joan completed her MS from BU and is currently working toward her doctorate.

 

Joan is a member of the Academy of Nutrition and Dietetics (AND, formerly the American Dietetic Association) and the Massachusetts Dietetic Association (MDA). She has been a presenter and Presiding Officer at both the AND Annual Meeting and the MDA Annual Convention. She was previously named MDA's “Young Dietitian of the Year” and is the past Director of Education and Nominating Committee Chairperson for the MDA. She currently serves on the MDA board. Joan has received the Whitney Powers Excellence in Teaching award from Boston University and the Annie Galbraith Outstanding Dietitian award from the Massachusetts Dietetic Association.

                   

In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle changes. Joan is often asked to translate complex nutritional issues in popular terms. As a National Media Spokesperson she has conducted over 850 media interviews and contributed numerous nutrition articles to a variety of magazines and news outlets.

 

Kathy D. Munoz, MS, RD, EdD, Humboldt State University

Kathy D. Munoz is a professor of nutrition in the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches undergraduate courses in introductory nutrition, exercise nutrition, and weight management, as well as courses in teaching preparation in higher education in the Department of Education. She received her Ed.D. from the University of Southern California in curriculum design and a M.S. in Foods and Nutrition with a minor in exercise physiology from Oregon State University.

Kathy is a member of the Academy of Nutrition and Dietetics and the California Dietetic Association. Her professional memberships include Dietitians in Integrative and Functional Medicine (DIFM), Sports, Cardiovascular, and Wellness Nutrition (SCAN), and Weight Management (WM). She has published articles in Research Quarterly for Exercise and Sport, Children’s Health Care, Journal of Nutrition Education, and the International Journal of Sport Nutrition and Exercise, and has co-authored a series of curriculum guides for elementary teachers. Kathy has also been recognized for her research in, and development of, asynchronous learning.

 

Stella Volpe, PhD, RD, LDN, Drexel University

Stella Volpe is professor and Chair of the Department of Nutrition Sciences at Drexel University. She is a nutritionist and exercise physiologist whose research is on obesity prevention, body composition, bone mineral density, and mineral metabolism and exercise. Stella’s current research revolves around the effects of the environment on obesity—both how the environment can be changed to prevent obesity — and how the environment has resulted in a more obese nation and world.

Prior to beginning her faculty appointment at Drexel University, Stella was on faculty at the University of Pennsylvania, and previous to that, she was on faculty at the University of Massachusetts, Amherst. Stella is both a Certified Clinical Exercise Specialist (American College of Sports Medicine [ACSM]), and a Registered Dietitian. Stella is a Fellow of the ACSM. She is also a member of the American College of Nutrition, the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, the American Dietetic Association, Community-Campus Partnerships for Health, and Sigma Xi. She has also been inducted into Delta Omega (Rho Chapter) National Public Health Honor Society and Gamma Beta Phi Honor and Service Organization.

 

Contributors:

 

Barbara Rolls, PhD, Pennsylvania State University

Barbara J. Rolls is Professor and the Helen A. Guthrie Chair of Nutritional Sciences at The Pennsylvania State University. Dr. Rolls also holds positions at Penn State as Professor in the Department of Biobehavioral Health, the Intercollege Graduate Program in Physiology, and the Integrative Biosciences Graduate Program. She is a faculty member of Penn State Hershey College of Medicine’s Neural and Behavioral Sciences Program and the MD/PhD Program.


Dr. Rolls is Past-President of both the Society for the Study of Ingestive Behavior and The Obesity Society. She has been a member of the Advisory Council of the National Institute of Diabetes and Digestive and Kidney Diseases (NIH). In 2008, Dr. Rolls received the Centrum Center for Nutrition Science Award at the Experimental Biology Annual Meeting. She was the 2010 recipient of The Obesity Society’s George A. Bray Founders Award and was elected to the American Society for Nutrition’s Fellows Class of 2011.

She is the author of more than 250 scientific articles and six books, including Thirst, The Volumetrics Weight-Control Plan: Feel Full on Fewer Calories, The Volumetrics Eating Plan, and The Ultimate Volumetrics Diet.

 

Table of Contents

1            What is Nutrition?

2            Tools for Healthy Eating

3            Digestion, Absorption, and Transport

4            Carbohydrates

5            Lipids

6            Proteins

7            Alcohol

8            Energy Metabolism

9            Fat-Soluble Vitamins

10          Water-Soluble Vitamins

11          Water

12          Major Minerals

13          Trace Minerals

14          Energy Balance and Body Composition

15          Weight Management

16          Nutrition and Fitness

17          Life Cycle Nutrition: Pregnancy Through Infancy

18          Life Cycle Nutrition: Toddlers Through Adolescence

19          Life Cycle Nutrition: Older Adults

20          Food Safety, Technology, and Availability

21          Global Nutrition and Malnutrition

 

App A   Metabolism Pathways and Biochemical Structures

App B   Calculations and Conversions

App C   U.S. Exchange Lists for Meal Planning

App D   Organizations and Resources

 

 

 

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