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.
The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.
NUTRITION NOW is the best option for professors looking for a non-majors text that is research-based, yet presented in an applied, consumer-oriented approach. Its unique modular format is comprised of 33 individual units (as opposed to a traditional 12- to 15-chapter sequence) that cover the basics of nutrition science and its applications to daily life. Instructors have the flexibility to choose which units to cover, and to modify the sequence of coverage to meet the interests and needs of their students and the course. Plus, besides the flexibility of the text, there is a new "Instructor's Activity Book" that includes a variety of suggested class activities and labs that allow instructors to design an interactive environment regardless of the class size. This edition incorporates up-to-date coverage of the newest research and emerging issues in nutrition. The interactive pedagogical features of this text, along with the author's direct and friendly writing style, make it a favorite among readers and instructors alike.
Table of Contents
Unit 1: Key Nutrition Concepts and Terms. Unit 2: The Inside Story about Nutrition and Health. Unit 3: The Ways of Knowing about Nutrition. Unit 4: Understanding Food and Nutrition Labels. Unit 5: Nutrition Attitudes and Behaviors. Unit 6: What's a Healthful Diet'. Unit 7: How the Body Uses Food: Digestion and Absorption. Unit 8: Calories! Food, Energy, and Energy Balance. Unit 9: The Highs and Lows of Body Weight. Unit 10: Weight Control: The Myths and Realities. Unit 11: Disordered Eating: Anorexia Nervosa, Bulimia, and Pica. Unit 12: Useful Facts about Sugars, Starches, and Fiber. Unit 13: Diabetes Now. Unit 14: Alcohol: The Positives and Negatives. Unit 15: Proteins and Amino Acids. Unit 16: Vegetarian Diets. Unit 17: Food Allergies and Intolerances. Unit 18: Fats and Cholesterol in Health. Unit 19: Nutrition and Heart Disease. Unit 20: Vitamins and Your Health. Unit 21: Phytochemicals and Genetically Modified Food. Unit 22: Diet and Cancer. Unit 23: Good Things to Know about Minerals. Unit 24: Dietary Supplements and Functional Foods. Unit 25: Water Is an Essential Nutrient. Unit 26: Nutrient-Gene Interactions in Health and Disease. Unit 27: Nutrition and Physical Fitness for Everyone. Unit 28: Nutrition and Physical Performance. Unit 29: Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy. Unit 30: Nutrition for the Growing Years: Childhood through Adolescents. Unit 31: Nutrition and Health Maintenance for Adults of All Ages. Unit 32: The Multiple Dimensions of Food Safety. Appendix A: Table of Food Composition. Appendix B: Reliable Sources of Nutrition Information. Appendix C: The U.S. Food Exchange System. Appendix D: Table of International Food Additives. Appendix E: Cells. Appendix F: WHO: Nutrition Recommendations Canada: Choice System and Guidelines. Glossary. Index.