Nutritional Sciences From Fundamentals to Food

ISBN-10: 0495317861

ISBN-13: 9780495317869

Edition: 2007

Authors: Michelle McGuire, Kathy A. Beerman

List price: $178.95
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NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format which builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint, and JoinIn? on TurningPoint), this text is a fresh presentation of nutrition concepts that instructors and students will praise.
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Book details

List price: $178.95
Copyright year: 2007
Publisher: Brooks/Cole
Publication date: 6/28/2006
Binding: Hardcover
Pages: 704
Size: 9.00" wide x 11.00" long x 1.00" tall
Weight: 3.740
Language: English

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 strong writing and research background has helped her create an exciting and refreshing text for the introductory nutrition course.

Dr. Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. The author of several published articles, she specializes in research focusing on dietary practices of college students and the effects of isoflavones on health parameters in postmenopausal women. Dr. Beerman also has published several articles accessing the effectiveness of computer technology in the college classroom. Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education, life cycle nutrition, and pathophysiology. Since joining the faculty at Washington State University in 1989, she has taught more than 10,000 students and has been the recipient of several teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition and health sciences, has helped create this innovative introductory nutrition text.

The Science of Nutrition
Assessing Nutritional Status and Guidelines For Dietary Planning
Chemical And Biological Aspects Of Nutrition
Nutritional Physiology: Digestion, Absorption, Circulation and Excretion
Nutrition Matters: Impaired Glucose Regulation and Diabetes
Nutrition Matters: Food Safety and Foodborne Illness
Lipids, Oils, and Fats
Nutrition Matters: Nutrition and Cardiovascular Disease
Energy Metabolism
Nutrition Matters: Sports Nutrition
Energy Balance and Body Weight Regulation
Nutrition Matters: Disordered Eating And Eating Disorders
The Water-Soluble Vitamins
Fat-Soluble Vitamins
Nutrition Matters: Nutrition and Cancer
The Trace Minerals
Nutrition Matters: Alcohol and Health
The Major Minerals and Water
Nutrition Matters: Nutrition and Bone Health
Life Cycle Nutrition
Nutrition Matters: Hunger
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