9780135214220

Summary

A modern and personal approach to nutrition.
Nutrition: From Science to You helps students understand the science of nutrition and how to successfully apply it to their personal lives and future careers. Thoroughly updated to better meet the needs of tomorrow's nutrition and allied health professionals, the 4th Edition provides students with more inter-professional applications, increased coverage of emerging and high interest topics such as the microbiome and Leaky Gut syndrome, and new dietary and nutrition guidelines.

For introductory nutrition courses.

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Author Biography

Joan Salge Blake, MS, RD, LDN

Boston University

Dr. Joan Salge Blake 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. She received her MS and EdD from Boston University.

Blake is a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and the Massachusetts Dietetic Association (MAND). She has been a presenter and Presiding Officer at both the AND Annual Meeting and the MAND Annual Convention and is a guest lecturer at both the Boston University Goldman School of Dental Medicine and the Boston University School of Medicine. 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. Blake 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, Blake has a private practice specializing in weight management and lifestyle changes. Blake is often asked to translate complex nutritional issues in popular terms in the media. She has conducted over 1,000 media interviews and is a contributor of nutrition articles in a variety of news outlets. Blake was an AND National Media Spokesperson for nine years.

Kathy D. Munoz, EdD, RDN

Humboldt State University

Kathy D. Munoz is a professor emerita and professor of nutrition in the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches undergraduate introductory nutrition, exercise nutrition, and weight management courses, and teaching preparation in higher education courses in the Extended Education, College of eLearning. She received her EdD from the University of Southern California in curriculum design and an MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University.

Munoz 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).

Munoz has published articles in Research Quarterly for Exercise and Sport, Children’s Health Care, the Journal of Nutrition Education, and the International Journal of Sport Nutrition and Exercise, and has co-authored a series of nutrition and physical activity curriculum guides for elementary teachers. Munoz has also been recognized for her research in, and development of curriculum for, asynchronous learning.

Stella L. Volpe, PhD, RD, LDN, FACSM

Drexel University

Dr. Stella Lucia Volpe is Professor and Chair of the Department of Nutrition Sciences at Drexel University. Volpe is a nutritionist and exercise physiologist who has built a program of research focusing on three interrelated areas that traverse the lifespan: (1) obesity and diabetes prevention via mineral supplementation, (2) weight management through diet, exercise, and educational programs, and (3) environmental change leading to weight management. She is conducting a cross-sectional, long-term study assessing body composition, resting metabolic rate, maximal oxygen consumption and diet in athletes. In addition, she has recently completed a three-year, school-based obesity prevention trial.

Volpe received her BS in exercise science from the University of Pittsburgh, her MS in exercise physiology from Virginia Tech, and her PhD in nutrition, also from Virginia Tech. Prior to beginning her faculty appointment at Drexel University, Volpe was on the faculty of the University of Pennsylvania, and previous to that, she was on the faculty at the University of Massachusetts, Amherst. Volpe is both a Certified Clinical Exercise Physiologist (American College of Sports Medicine [ACSM]), and a Registered Dietitian Nutritionist. She is a Fellow of the ACSM. Stella is a competitive athlete in field hockey, rowing, and ice hockey. She enjoys being active with her husband and their German Shepherd dogs, Sasha and Bear.

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 Sustainability

21. Global Nutrition and Malnutrition

APPENDICES

A. Metabolism Pathways and Biochemical Structures

B. Calculations and Conversions

C. US Exchange Lists for Meal Planning

D. Organizations and Resources

Supplemental Materials

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