Nutrition, Fourth Edition is an accessible introduction to nutritional concepts, guidelines, and functions. It brings scientifically based, accurate information to students about topics and issues that concern them—a balanced diet, weight management, and more - and encourages them to think about the material they’re reading and how it relates to their own lives.
Covering important biological and physiological phenomena, including glucose regulation, digestion and absorption, and fetal development - as well as familiar topics such as nutritional supplements and exercise - Nutrition, Fourth Edition provides a balanced presentation of behavioral change and the science of nutrition.
Key Features
- New Going Green boxes address the nutrition community’s concern about the importance of environmental issues in our time.
- Nutrition Science in Action walks students through science experiments involving nutrition. It presents observations and hypotheses, an experimental plan, and results, conclusions, and discussions that allow students to apply their knowledge of nutrition to real-life experiments outside of the classroom.
- Position statements from distinguished organizations such as the American Dietetic Association, the American College of Sports Medicine, and the American Heart Association bolster the assertions made by the authors by showcasing concurrent opinions held by some of the leading organizations in nutrition and health.
- Think About It questions at the beginning of each chapter present realistic nutrition-related situations and ask the students to consider how they would behave in such circumstances.
- Quick Bites offer fun facts about nutrition-related topics such as exotic foods, social customs, origins of phrases, folk remedies, medical history, and so on.
- For Your Information offers more in-depth treatment of controversial and timely topics, such as unfounded claims about the effects of sugar, whether athletes need more protein, and usefulness of the glycemic index.
- Label to Table helps students apply their new decision-making skills at the supermarket. It walks students through the various types of information that appear on food labels, including government-mandated terminology, misleading advertising phrases, and amounts of ingredients.
- What About Bobbie? tracks the eating habits and health-related decisions of a typical college student so that students can apply the material they have learned in the chapter to a typical situation.
- Try This activities encourage students to put theory into practice. It will especially help students whose major learning style is experimental.
- Updated Design - interior layout has been upgraded and modernized.
- New Electronic Student Study Guide — access is available with every new text at no additional cost to your students.
Table of Contents
- Chapter 1 Food Choices: Nutrients and Nourishment
- Chapter 2 Nutrition Guidelines and Assessment
- Spotlight on Complementary and Alternative Nutrition: Functional Foods and Dietary Supplements
- Chapter 3 Digestion and Absorption
- Chapter 4 Carbohydrates
- Chapter 5 Lipids
- Chapter 6 Proteins and Amino Acids
- Chapter 7 Metabolism
- Chapter 8 Alcohol
- Chapter 9 Energy Balance, Body Composition, and Weight Management
- Chapter 10 Fat-Soluble Vitamins
- Chapter 11 Water-Soluble Vitamins
- Chapter 12 Water and Major Minerals
- Chapter 13 Trace Minerals
- Chapter 14 Sports Nutrition: Eating for Peak Performance Spotlight on Eating Disorders
- Chapter 15 Diet and Health
- Chapter 16 Life Cycle: Maternal and Infant Nutrition
- Chapter 17 Life Cycle: From Childhood Through Adulthood
- Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering
- Chapter 19 World View of Nutrition: The Faces of Global Malnutrition
About the Author(s)
- Paul Insel-Stanford University, Stanford, California, is an Adjunct Clinical Associate Professor of Psychiatry and Behavioral Sciences at Stanford University. In addition to being the Principal Investigator on several NIH nutrition projects, he is the senior author of the seminal text in health education and has co-authored several best-selling nutrition books.
- Don Ross-California Institute of Human Nutrition, California, is co-director of the California Institute of Human Nutrition. For 15 years he has created health and nutrition educational materials for consumers, professionals, and college students. He has special expertise in communicating complicated physiological processes with easily understood graphical presentations. NIH selected his Travels with Cholesterol for distribution to consumers. His multidisciplinary focus brings together the fields of psychology, nutrition, biochemistry, and medicine.
- Kimberley McMahon-Utah State University, is a Registered Dietitian and Adjunct Instructor in the Nutrition, Dietetics, and Food Sciences Department at Utah State University (Logan, Utah). Kimberley has taught basic nutrition, nutrition for exercise and sport, dietetics administration, clinical nutrition courses, and assists with the on-line Masters of Dietetics Administration program. She is a co-author of Eat Right! Healthy Eating in College and Beyond. Her interests and experience are in the areas of wellness, weight managements, sports nutrition, and eating disorders.
- Melissa Bernstein, PhD, RD, LD-Rosalind Franklin University of Medicine and Science, received her dietitian registration with the American Dietetics Association upon completion of a coordinated nutrition program at Syracuse University. After working as a clinical dietitian in the Boston area, she went on to complete her Masters of Science and Doctoral degrees at Tufts University's Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy. Her graduate studies at the USDA Human Nutrition Research Center on Aging focused on Nutritional Biochemistry and Exercise Physiology with a concentration on Geriatrics. Dr Bernstein's thesis research merged these fields as she investigated the effects of diet and physical activity on the overall health and well-being of elders. While in graduate school, she worked as an adjunct professor and a consulting dietitian in private practice. Following her graduation in 1994, Dr. Bernstein continued teaching both traditional and online nutrition courses. In 2006, Dr Bernstein joined the Nutrition Department faculty at Rosalind Franklin University of Medicine and Science as an Assistant Professor. Dr Bernstein has contributed to and authored numerous textbook chapters and peer–reviewed journal publications on the topics of nutrition for Older Adults. Dr Bernstein is currently Licensed as a Dietitian by the state of Ohio.
Product Details
- Hardcover: 1004 pages
- Publisher: Jones & Bartlett Publishers; 4 edition (April 7, 2010)
- Language: English
- ISBN-10: 0763776637
- ISBN-13: 978-0763776633
- Product Dimensions: 10.9 x 9.3 x 1.6 inches
List Price: $148.95