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Nutritional Sciences: From Fundamentals to Food 2nd Edition

Michelle 'Shelley' McGuire, Kathy A. Beerman

  • Published
  • Previous Editions 2007
  • 704 Pages


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.

Michelle 'Shelley' McGuire, Washington State University

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.

Kathy A. Beerman, Washington State University

Dr. Beerman teaches in the School of Biological Sciences at Washington State University. She is the author of several published articles assessing the impact of bioactive components in soy (isoflavones) on health parameters in menopausal women. More recently, she has been studying the prevalence of iron deficiency anemia in rural, impoverished regions of Guatemala, and efficacy of a novel approach to improve iron status in women and children. Dr. Beerman teaches the 300-level nutrition course for health-related majors (Nutrition, Health, and Disease), as well as courses related to women's health (Biology of Women). She also teaches a course in teaching methodology (Teaching Methods in Higher Education) for graduate students. Since joining the faculty at Washington State University in 1989, she has taught more than 12,000 students and has been the recipient of several college and university teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition, health sciences and educational pedagogy, has helped create this innovative introductory nutrition text.
  • "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.
1. The Science of Nutrition.
2. Assessing Nutritional Status and Guidelines For Dietary Planning.
3. Nutritional Chemistry and Physiology.
4. Carbohydrates.
Nutrition Matters: Impaired Glucose Regulation and Diabetes.
5. Protein.
Nutrition Matters: Food Safety and Foodborne Illness.
6. Lipids.
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.

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  • ISBN-10: 1133384781
  • ISBN-13: 9781133384786
  • STARTING AT $22.99

  • STARTING AT $45.49

  • ISBN-10: 0324598645
  • ISBN-13: 9780324598643
  • Bookstore Wholesale Price $215.25
  • RETAIL $286.95