9781319045159

Scientific American Nutrition for a Changing World (Preliminary Edition)

by ; ;
  • ISBN13:

    9781319045159

  • ISBN10:

    1319045154

  • Format: Paperback
  • Copyright: 8/4/2015
  • Publisher: W. H. Freeman

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

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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

In this breakthrough introductory text, educators Jamie Pope and Steve Nizielski, and science writer, Alison McCook use real stories—about real people and real science—to teach the basic concepts of nutrition. Each chapter reads like Scientific American-style article, with compelling reporting and beautifully designed infographics providing a context for the scientific content. Unique chapters on timely topics (diabetes, cardiovascular disease, plant-based diets, fat- and water-soluble vitamins, dietary supplements, and the college years) exemplify the book’s thoroughly contemporary approach to nutrition science.

Nutrition for Changing World is also the only textbook for the course to offer automatically graded dietary analysis activities using the USDA’s open-access SuperTracker. These exercises are in LaunchPad, a dedicated online course space that compliments the text to provide students with a fully integrated print/digital learning experience.

For those courses that explore the micronutrients by function in the body, the first edition includes a 10-page Infographic that arranges micronutrient coverage by nutrients involved in metabolism, antioxidant function, bone health, and blood health. This rich appendix (Appendix A3) includes embedded questions for student reflection and cross-references to the vitamins and minerals chapters. The Appendix is also available in PowerPoint for instructor use.

Author Biography

JAMIE POPE, M.S., R.D., has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, heart disease prevention. Since 2000, she has been Instructor of Nutrition in the School of Nursing. In addition to her current work on Nutrition for a Changing World, Jamie co-authored several best-selling books, including The T-Factor Fat Gram Counter, and is author of The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and its application to their personal and professional lives. Jamie is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie served for over a decade as nutrition consultant for Smart Balance, Inc. Steven Nizielski, M.S., Ph.D., earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and grey wolves before entering graduate school. He earned his masters and doctorate degrees at the University of Minnesota in nutrition with an emphasis in biochemistry. He is currently an associate professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, public health, advanced metabolism, and sports nutrition courses. His current research seeks to identify cellular adaptations in adipose tissue in response to aging and endurance training. Steve is a fellow of The Obesity Society, and a member of the American Society for Nutrition (ASN) and of the American Physiological Society (APS). He is an avid competitive cyclist, and also enjoys cross-country skiing, hiking, and camping.
Alison McCook has been a science writer and editor for more than 15 years, crafting materials for both general and professional audiences. Her work spans topics ranging from health to molecular mechanisms, and has appeared in well-known publications such as Reuters, Nature, Discover, Scientific American, Popular Science, and The Lancet.

Alison has held staff positions at Reuters and Nature and most recently, she was the Deputy Editor of The Scientist, overseeing the entire editorial team. During her tenure, the magazine won two consecutive Magazine of the Year awards, across all categories, from the American Society of Business Publication Editors. Alison resides in Philadelphia, Pennsylvania.

Table of Contents

 1. THE SCIENCE AND SCOPE OF NUTRITION
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes.

  • Introducing the science of nutrition
  • Food provides nutrients and energy
  • What is malnutrition?
  • Nutrient intake recommendations
  • Nutrition science in action
  • Credible sources of nutrition information
  • Health goals for Americans
  • Assessing the North American diet

     

    2. HEALTHY DIETS
    FROM DESERTS TO OASIS
    Are "food deserts" preventing millions of Americans from eating well?

  • Healthy diets feature variety, balance, adequacy, and moderation
  • Understanding the nutrient density and energy density of foods
  • Limit these: solid fats and added sugars (SoFAS)
  • The Dietary Guidelines for Americans
  • Global nutrition
  • Understanding the labeling on food
  • Future food labels

     

    3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS
    A GUT FEELING
    Is gluten really all that bad?

  • Overview of the digestive process
  • Overview of mechanical and chemical digestion
  • The role of bacteria in the gastrointestinal tract
  • Digestive disorders

     

    4. CARBOHYDRATES
    "WHOLE GRAIN" HYPE
    Can science help us navigate the perils of the cereal aisle?

  • What is a carbohydrate? Structure and function of carbohydrates
  • Sources of carbohydrates
  • Digestion of carbohydrates
  • Added sugars
  • Understanding fiber
  • Carbohydrate intake recommendations

     

    Unique Chapter
    5. NUTRITION AND DIABETES
    MEDICAL MIRACLES
    Nearly 100 years ago, a discovery revolutionized
    medicine and saved millions of children as a result.

  • What is diabetes mellitus?
  • Type 2 diabetes
  • Diabetes on the rise
  • Diabetes treatment and prevention

     

    Chapters 6 and 7 work together to explore the science of lipids and lipids in health and disease.
    6. LIPIDS
    THE SKINNY ON FAT
    How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal.

  • Overview of the lipids
  • Lipid digestion and absorption
  • Lipoprotein transport
  • Essential fatty acids
  • Trans fats and fat substitutes
  • Current fat intake and recommendations
  • Knowledge of omega-3 fatty acids is growing

     

    7. LIPIDS IN HEALTH AND DISEASE
    DEATH IN BOGALUSA

    From tragic deaths in a Southern town, insights into heart disease.

  • Atherosclerosis and cardiovascular disease
  • Risk factors for cardiovascular disease
  • Metabolic syndrome
  • A heart-protective diet
  • Fat intake and health—beyond cardiovascular disease

     

    8. PROTEIN
    HOW MUCH OF A GOOD THING DO WE NEED?
    Experts consider how much protein is best for us all.

  • Protein synthesis
  • Digestion and absorption of proteins
  • Varied functions of protein
  • Protein turnover and nitrogen balance
  • Seniors may benefit from higher intakes of protein
  • Protein quality
  • Protein-deficiency diseases
  • High-protein diets

     

    Unique Chapter--This chapter examines the multiple dimensions of plant-based diets.
    9. PLANT-BASED DIETS
    PASS THE PLANTS, PLEASE

    What does a Spanish study say about the benefits of following a Mediterranean-like diet?

  • Benefits of a plant-based diet
  • Nutritional considerations and concerns associated with plant-based diets
  • Plant-based and vegetarian guidelines
  • The Mediterranean diet

    Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.
    10. FAT-SOLUBLE VITAMINS
    SOAK UP THE SUN
    An ailing gorilla inspires a lifelong interest in the vitamins.

    • Introducing the vitamins
    • Properties of fat-soluble vitamins
    • Vitamin D deficiency
    • Vitamin A
    • Vitamin A deficiency
    • Vitamin EVitamin E deficiency

     

    11. WATER-SOLUBLE VITAMINS
    IT'S NOT A GERM
    Pioneering research uncovers vitamin deficiency diseases.

  • Characteristics of the water-soluble vitamins
  • The B-vitamins
  • Thiamine(B1)
  • Niacin (B3)
  • Riboflavin (B2)
  • Vitamin (B6)
  • Folate (B9)
  • Vitamin (B12)
  • Vitamin C

     

    Unique Chapter!
    12. DIETARY SUPPLEMENTS
    SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
    Surprising studies on the value of vitamin supplements.

  • What are dietary supplements?
  • Regulation of dietary supplements
  • Understanding supplement labels
  • Are dietary supplements harmful?
  • Pros and cons of herbal supplements
  • Functional foods

     

    13. MAJOR MINERALS AND WATER
    POTASSIUM POWER
    Eating a diet low in sodium and rich in potassium may be protective of hypertension.

  • Overview of the minerals
  • Mineral absorption and bioavailability
  • Minerals in our food
  • Calcium, magnesium and phosphorus have diverse structural roles in the body
  • Sulfur is a component of proteins.
  • Sodium, potassium and chloride maintain fluid balance in the body
  • Water is crucial for life
  • Roles of water in the body
  • Water balance in the body
  • Water recommendations

     

    14. TRACE MINERALS
    SMALL AMOUNTS WITH BIG IMPORTANCE
    Is iodine deficiency a thing of the past?

  • Introducing the trace minerals
  • Iodine sources and functions
  • Iron
  • Zinc
  • Copper
  • Selenium
  • Flouride
  • Other trace minerals
  • Manganese, molybdenum, and chromium
  • Ultratrace minerals

     

    15. ENERGY BALANCE AND OBESITY
    THE SITTING DISEASE
    Understand the causes and consequences of obesity.

  • Energy in, energy out
  • The biology of hunger
  • A NEAT cause of weight gain
  • Lifestyle and energy balance
  • Weight loss recommendations
  • A moratorium on the chair

     

    16. FITNESS AND SPORTS NUTRITION
    EATING TO WIN
    Research suggests that when athletes eat may be just as important as what they eat.

  • Fueling the active body
  • Measures of exercise intensity
  • Dietary carbohydrates for endurance exercise
  • Female athlete triad
  • Body building
  • Hydrating the athlete
  • Sports supplements

     

    17. NUTRITION FOR PREGNANCY, BREASTFEEDING, AND INFANCY
    NOURISHING MOTHER AND BABY
    New research suggests that delaying cord clamping after birth preserves iron status.

  • Changing nutritional needs
  • Food safety
  • Postnatal nutrition
  • Nutrition for the growing child
  • Iron deficiency and cord clamping

     

    18. CHILDHOOD NUTRITION
    FOOD ALLERGIES AND INTOLERANCES

    As paradoxical as it might seem, could dirt and germs make children healthier for life?

  • Growth and development
  • Nutritional intake in children
  • Nutritional recommendations for children
  • Obesity
  • Food allergies

     

    Unique Chapter! The College Years addresses the unique period of life when students are making the transition from home into the college environment, and the changes and the common changes and pressures during this period
    19. THE COLLEGE YEARS
    DETERMINANTS OF EATING BEHAVIOR, ALCOHOL, AND DISORDERED EATING
    How food choices are influenced by social norms.

  • Growth, development and nutrient requirements in late adolescence
  • Determinants of eating behavior
  • Eating challenges on campus
  • Eating disorders
  • Alcohol
  • A successful transition to college life

     

    20. FOOD SAFETY AND SECURITY
    SAFE AND PLENTIFUL FOOD

    How a series of food crises transformed the U.S. food protection system.

  • A brief history of food safety in America
  • Foodborneintoxication and infection
  • Engineering food safety: HACCP and irradiation
  • Food safety and modernization act
  • Food safety in the home
  • Beyond food safety: food security
  • Rewards Program

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