Visualizing Nutrition, 1e is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools.
This debut edition of Visualizing Nutrition offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the reader’s personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. Visualizing Nutrition’s critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with diverse information about emerging diseases such a SARS, biotech foods and gene therapy. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not “good” foods and “bad” foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The premier art program, interactive components, and applicable content, make this a sure winner in sharing ones passion for Nutrition and engaging students.
The Wiley Visualizing Series is a series of books that combine Wiley’s expertise in creating top quality textbooks with rich visual resources such as photographs, maps, illustrations, diagrams, and videos, and the content and teaching expertise of new and current authors and unique partnerships. In this Series we rely heavily on the integration of these visuals with text to elucidate concepts for students and solidify their understanding of them. The goal of titles in the Series is to help students understand the world around them and interpret what they see in a meaningful, accurate and exciting way. The content, design and layout of the titles take advantage of the full capacity in which students process information – visual as well as verbal.
Key Features
- A theme of choice, with an emphasis on critical thinking, helps students analyze the nutritional information that they encounter every day and to apply it to their own diet. The interaction of nutrition, health, and disease is integrated throughout chapter discussions, rather than being boxed or set apart.
- Chapter Openers begin the chapter with a global topic that will spark student interest in the chapter topic.
- Metabolism. This book starts by introducing metabolism in Chapter 3: Digestion. Then in Chapter 4: Carbohydrates, glucose metabolism is covered and explained through newly designed diagrams. In Chapter 5: Lipids, lipid metabolism is explained. Protein metabolism is covered in Chapter 6: Proteins. In Chapter 7, Energy Balance and Weight Manangement, metabolism and weight loss and weight gain is explained. A basic understanding of how nutrients work in the body is essential to really understanding the concepts of nutrition. Visualizing Nutrition: Everyday Choices includes basic metabolism information presented in an easy to understand and consistent way. All basic concepts about metabolism as well as other physiological processes will be presented with simplified art that reinforces these difficult concepts.
- Visualizing Nutrition presents the necessary information of a typical college Nutrition course as it relates to the world the student lives in, stimulating the reader to ask questions and pursue knowledge for the sheer fun of it. The examples are more current and relevant to the lives of today's students than any other text on the market.
- Visualizing ….Visualizing features are specially designed multi-part visual spreads that focus on a key concept or topic in the chapter, exploring it in detail or in broader context using a combination of photos and figures.
- Process Diagrams……Process Diagrams present a series of figures or a combination of figures and photo’s that describe and depict a complex process, helping students to observe, follow, and understand the process and the science.
- What a Scientist Sees……What a Scientist Sees features highlight a concept or phenomenon, using photos and figures that would stand out to a professional in the field, and help students to develop observational skills.
- Illustrated Case Studies……Illustrated Case Studies offer a wide variety of in-depth examinations that address important issues in the field of nutrition
- What Should I Eat…….Found in every chapter, these are designed to provide students with useful and practical information that can be used for good daily nutritional habits.
- Diet Planning Tools –such as MyPyramid, the Dietary Guidelines for Americans, and food labeling information -- is discussed throughout to help students learn how to make wise nutrition choices.
- iProfile icon directs students to iProfile to look up information that’s relevant to the chapter. For example, in the What Should I Eat Box in Chapter 6: Proteins and Amino Acids, the iProfile icon directs students to look up the protein content of their favorite vegetarian entrée.
- Visual Chapter Summary…. This study tool revisits each learning objective. Each portion of the Summary is illustrated with a relevant photo or diagram from its section in the chapter.
- Visual Self-test… The self-test, which incorporates modified versions of several illustrations from the chapter, challenges students to test their knowledge of material they have just learned. The answers for these tests are at the end of the book.
Contents
1 Nutrition: Everyday Choices.
- Food Choices and Nutrient Intake.
- Nutrients and Their Functions.
- Nutrition in Health and Disease.
- Choosing a Healthy Diet.
- Evaluating Nutrition Information.
2 Guidelines for a Healthy Diet.
- Nutrition Recommendations.
- Dietary Reference Intakes (DRIs).
- Tools for Diet Planning.
- Food and Supplement Labels.
3 Digestion: From Meals to Molecules.
- The Organization of Life.
- The Digestive System.
- Digestion and Absorption of Nutrients.
- Digestion in Health and Disease.
- Delivering Nutrients and Eliminating Wastes.
- An Overview of Metabolism.
4 Carbohydrates: Sugars, Starches, and Fibers.
- Carbohydrates in Our Food.
- Types of Carbohydrates.
- Carbohydrate Digestion and Absorption.
- Carbohydrate Functions.
- Carbohydrates in Health and Disease.
- Meeting Carbohydrate Needs.
5 Lipids: Fats, Phospholipids, and Sterols.
- Fats in Our Food.
- Types of Lipids.
- Absorbing and Transporting Lipids.
- Lipid Functions.
- Lipids in Health and Disease.
- Meeting Lipid Needs.
6 Proteins and Amino Acids.
- Proteins in Our Food.
- The Structure of Amino Acids and Proteins.
- Protein Digestion and Absorption.
- Protein Synthesis and Functions.
- Protein in Health and Disease.
- Meeting Protein Needs.
7 Vitamins.
- A Vitamin Primer.
- The Water-Soluble Vitamins.
- The Fat-Soluble Vitamins.
- Meeting Needs with Dietary Supplements.
8 Water and Minerals.
- Water.
- An Overview of Minerals.
- Electrolytes: Sodium, Potassium, and Chloride.
- Major Minerals and Bone Health.
- Trace Minerals.
9 Energy Balance and Weight Management.
- Body Weight and Health.
- Energy Balance.
- What Determines Body Size and Shape?
- Managing Body Weight.
- Eating Disorders.
10 Nutrition, Fitness, and Physical Activity.
- Physical Activity, Fitness, and Health.
- Exercise Recommendations.
- Fueling Exercise.
- Energy and Nutrient Needs for Physical Activity.
- Ergogenic Aids.
11 Nutrition During Pregnancy and Infancy.
- Changes in the Body During Pregnancy.
- Nutritional Needs During Pregnancy.
- Factors That Increase the Risks Associated with Pregnancy.
- Lactation.
- Nutrition for Infants.
12 Nutrition from 1 to 100.
- Nutrition for Children.
- Nutrition for Adolescents.
- Nutrition for the Adult Years.
- The Impact of Alcohol Throughout Life.
13 How Safe Is Our Food Supply?
- Keeping Food Safe.
- Pathogens in Food.
- Agricultural and Industrial Chemicals in Food.
- Technology for Keeping Food Safe.
- Biotechnology.
14 Feeding the World.
- The Two Faces of Malnutrition.
- Causes of Hunger Around the World.
- Causes of Hunger in the United States.
- Eliminating Hunger.
Appendix A: Additional DRI Tables.
Glossary.
References.
Table and Line Art Credits.
Photo Credits.
Index.
Product Details
- Paperback: 640 pages
- Publisher: Wiley; 1 edition (November 16, 2009)
- Language: English
- ISBN-10: 0470197587
- ISBN-13: 978-0470197585
- Product Dimensions: 10.8 x 9.1 x 0.8 inches
List Price: $83.14