Nutritional Sciences From Fundamentals to Food (with Table of Food Composition Booklet)
List Price: $218.95
Binding: Trade Cloth
Size: 8.50" wide x 10.75" long x 1.25" tall
Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students' daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.
Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her More...
Dr. Kathy Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in research focusing on the effects of isoflavones on health parameters in postmenopausal women and the impact of breastfeeding on postpartum, amenorrheal women. Dr. Beerman teaches the basic nutrition course for health majors, as well as Nutrition Education, Life Cycle Nutrition, and Pathophysiology, and has applied her years of teaching experience and writing to help create this new and innovative Introductory Nutrition text.
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