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CRYSTAL CLEAR SCIENCE + COMPELLING APPLICATIONS = A BALANCED PROGRAM FOR TEACHING AND LEARNING In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 2/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 and comprehensive supplements, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.
- "Everybody Has a Story" feature provides engaging, real-life stories that show application of chapter concepts, with critical thinking questions and accompanying audio for web or iPod.
- Diet Analysis + Activity added to each chapter to integrate textbook concepts with market-leading diet analysis software. These exercises demonstrate to students how nutrition relates to their personal health goals.
- Chapter 3: Nutritional Chemistry and Physiology combines content from Chapters 3 and 4 in the first edition to focus on digestion and absorption. Most of the coverage of chemistry topics has been moved to an appendix.
- Added to the second edition, Chapter 9: Nutrition, Physical Activity, and Athletic Performance covers topics related to sports nutrition.
- Chapter headings rewritten as statements or questions help guide students through content.
- "Connections" marginal icons reinforce important content from other chapters by showing students how the material builds and is linked together.
- Impressive, engaging art and illustrations have been extensively revised to clarify and explain concepts.
- Crystal-clear science + Compelling applications: Fundamental scientific principles underlying nutrition are clearly explained and real-world examples are used to demonstrate application and relevance to students’ lives and careers.
- "Nutrition Matters" mini-chapters appear at the end of several chapters and present important nutrition-related issues, such as diabetes, bone health, alcohol, cardiovascular disease, food safety, and eating disorders. These sections give professors the flexibility to decide how much detail they want to cover on certain topics in their courses.
- "Focus On" boxes integrate content related to scientific innovation; diet and health; food; clinical applications; nutrition through the life cycle; and sports nutrition throughout the text to highlight applied nutrition concepts.
- "Food Matters" boxes provide practical advice on how to meet the recommendations for the 2005 Dietary Guidelines for Americans. Students can apply the information from the chapter to the Dietary Guidelines by reading the material and then reflecting on the series of strategies provided.
2. Assessing Nutritional Status and Guidelines For Dietary Planning.
3. Nutritional Chemistry and Physiology.
Nutrition Matters: Impaired Glucose Regulation and Diabetes.
Nutrition Matters: Food Safety and Foodborne Illness.
Nutrition Matters: Nutrition and Cardiovascular Disease.
7. Energy Metabolism.
Nutrition Matters: Alcohol and Health.
8. Energy Balance and Body Weight Regulation.
Nutrition Matters: Disordered Eating And Eating Disorders.
9. Nutrition, Physical Activity, and Athletic Performance.
10. Fat-Soluble Vitamins.
Nutrition Matters: Nutrition and Cancer.
11. Water-Soluble Vitamins.
12. The Major Minerals and Water.
Nutrition Matters: Nutrition and Bone Health.
13. The Trace Minerals.
14. Life Cycle Nutrition.
Nutrition Matters: Food Insecurity, Hunger and Malnutrition.
A. Aids to Calculation
B. Nutrition-Related Biochemistry
C. Estimated Energy Requirement (EER) Calculations and Physical Activity (PA) Values.
D. Summary of the USDA Dietary Guidelines for Americans.
E. The Exchange System.
F. Answers to Review Questions and Practice Calculations.