Synopses & Reviews
Key Benefit: Nutrition: From Science to You builds on the strengths of its sister book Nutrition & You and takes a personal approach to introductory nutrition in the majors market. This book is geared towards visual learners and aids readers in applying the material they learn to themselves and their future clients and patients.
This text personalizes information for readers to engage them in the subject matter, while retaining the scientific rigor needed. Innovative pedagogical features include the Visual Summary Tables, which present key information in the micronutrients chapters to support readers as visual learners, and Table Tips throughout the book, which give readers practical ways to improve their eating habits. Key Topics: What Is Nutrition?, Tools for Healthy Eating, Digestion, Absorption, and Transport , Carbohydrates: Sugars, Starches, and Fiber, Fats, Oils, and Other Lipids, Proteins and Amino Acids, Alcohol, Metabolism, Fat-soluble Vitamins, Water Soluble Vitamins, Water, Major Minerals, Trace Minerals, Energy Balance and Body Composition, Weight Management, Nutrition and Fitness, Life Cycle Nutrition: Pregnancy through Infancy, Life Cycle Nutrition: Toddlers through Adolescence, Life Cycle Nutrition: Adults through the Later Years, Food Safety and Technology, Hunger at Home and Abroad
Market: Intended for those interested in learning the basics of introductory nutrition.
Synopsis
The Second Edition of Nutrition: An Applied Approach, presents introductory nutrition information to non-majors in an applied format that discourages memorization and promotes long-term understanding of the material. The authors capitalize on students’ natural interest in nutrition by demonstrating how it relates to their health and their everyday lives, and by addressing- and debunking- commonly held misconceptions students have. The applied nature of the book is also reflected in the functional organization of the micronutrient chapters.
The Role of Nutrition in Our Health, Designing a Healthful Diet, The Human Body: Are We Really What We Eat?Carbohydrates: Plant-Derived Energy Nutrients, Alcohol, Fat: An Essential Energy-Supplying Nutrient, Proteins: Crucial Components of All Body Tissues, Vitamins and Minerals: Micronutrients with Macro Powers, Nutrients Involved in Fluid and Electrolyte Balance, Nutrients Involved in Antioxidant Function, Phytochemicals and Functional Foods, Nutrients Involved in Bone Health, Nutrients Involved in Energy Metabolism and Blood Health, Achieving and Maintaining a Healthful Body Weight, Nutrition and Physical Activity: Keys to Good Health, Disordered Eating, Food Safety: Impact on Consumers, Nutrition Through the Lifecycle: Pregnancy and the First Year of Life, Nutrition Through the Lifecycle: Childhood to Late Adulthood, Global Nutrition. Intended for those interested in learning the basics of nutrition.
Synopsis
For readers interested in learning the basics of nutrition
Synopsis
Nutrition & You: Core Concepts for Good Health is an exciting new title in the introductory consumer nutrition market. Drawing on the strengths cultivated in Joan Salge Blake’s majors and non-majors editions, this new text addresses the needs of the growing consumer market through a focused review of key nutrition topics and a hands-on, lively approach to useful information for everyday good nutrition and health.
Through the use of short, focused concepts rather than longer chapters, this text provides you with practical information and engaging tools that help you make positive changes in your nutrition and overall health, while covering the elements essential to a consumer-oriented introductory nutrition course. It exceeds key competitors in the market through its targeted content, useful features, lively readability, and accessible design—all intended to engage you and encourage you to apply this new knowledge to your daily life.
Synopsis
This package contains the following components:
-0321602471: Nutrition & You: Core Concepts for Good Health
-032166793X: Food Composition Table
Synopsis
In the Second Edition, the USDA Nutrient Database for Standard Reference will be provided as a new supplement, offering the nutritional values of over 1,500 separate foods in an easy-to-follow format.
Synopsis
This package contains:
0032166793X: Food Composition Table
03218013715: Nutrition and You, MyPlate Edition
About the Author
Janice L. Thompson, Ph.D., FACSM
University of Bristol, University of New Mexico
Janice Thompson is Professor of Public Health Nutrition at the University of Bristol, England. Her work in the United Kingdom focuses on developing nutrition and physical activity interventions to reduce the risk for chronic diseases in high-risk populations. She retains her affiliation with the University of New Mexico through consulting on nutrition and physical activity research with the Office of Native American Diabetes Programs at the University of New Mexico Health Sciences Center. While she was based at U. New Mexico, she conducted research on how nutrition and physical activity interventions reduce diabetes risk in Native American populations, mentored junior faculty in research, and taught nutrition courses.
Janice is a Fellow of the American College of Sports Medicine (ACSM), is currently Vice President of ACSM, is a member of the American Society for Nutrition (ASN), the Nutrition Society (UK), and the British Association for Sport and Exercise Science (BASES). Janice won an undergraduate teaching award while a faculty member at the University of North Carolina, Charlotte.
Janice has published two other books, with Melinda Manore, through Pearson Benjamin Cummings: Nutrition: An Applied Approach, geared toward nonmajors, and Nutrition for Life, a consumer-oriented text, now both in second editions.
Melinda M. Manore, Ph.D, RD, CSSD, FACSM
Oregon State University
Melinda Manore is a professor in the Department of Nutrition and Exercise Sciences at Oregon State University, Corvallis, where she teaches and conducts research in nutrition and exercise. She served as Chair of the nutrition department until 2004. Before coming to Oregon State, she taught at Arizona State University for seventeen years. Melinda’s areas of specialization include nutritional requirements and issues for active women, nutrition assessment, and the role that nutrition and exercise play in health, energy balance, obesity, and disordered eating.
A registered dietitian (RD), Melinda is an active member of the American Dietetic Association (ADA). She is Past Chair of the ADA Research Committee and the Research DPG (Dietetic Practice Group) and a Certified Specialist in Sport Dietetics (CSSD). She is also active in the American College of Sports Medicine (ACSM), where she is a Fellow and currently Vice President. Melinda is a member of the American Society of Nutrition (ASN), the North American Association for the Study of Obesity (NASSO), and served on the National Academy of Sciences Committee on Military Nutrition Research.
Melinda is an associate editor for ACSM’s Health and Fitness Journal, where she wrote a nutrition column for 5 years, and the International Journal of Sports Nutrition and Exercise Metabolism. She is also a former associate editor of Medicine and Science in Sport and Exercise. She has won numerous awards for excellence in research and teaching. While at Arizona State University, she was nominated for the Distinguished Mentor of Women Award (1996), and the College of Liberal Arts & Sciences Alumni Association Outstanding Teaching Award (1998, 2000). In 2001, she received the ADA SCAN Excellence in Practice Award and in 2009 she received the Oregon Dietetic Association Outstanding Dietition of the Year Award. Melinda co-authored, with Janice Thompson, two other books through Pearson Benjamin Cummings: Nutrition: An Applied Approach, geared toward nonmajors, and Nutrition for Life, a consumer-oriented text, now both in second editions.
Linda A. Vaughan, Ph.D, R.D.
Arizona State University
Linda Vaughan is Professor and past Chair of the Department of Nutrition at Arizona State University (ASU). Linda earned her doctorate at University of Arizona in agricultural biochemistry and nutrition. She currently serves in an administrative position within ASU’s College of Nursing and Health Innovation, teaches undergraduate and graduate courses in nutrient metabolism, advises graduate students, and conducts research on the nutrient content of donated/distributed food from community food banks. Her area of specialization is older adults and lifecycle nutrition.
Linda is an active member of the American Dietetic Association (ADA), the American Society of Nutrition Sciences, and the Arizona Dietetic Association. She has served as Chair of the Research and Dietetic Educators of Practitioners practice groups of the American Dietetic Association as well as serving in the ADA House of Delegates. Linda has received numerous awards, including the Arizona Dietetic Association Outstanding Educator Award, the CLAS Alumni Outstanding Educator Award, and the University of Arizona East Supervisor of the Year award.
Table of Contents
1. Why You Eat What You Eat
2. What is Nutrition?
3. Nutrition Claims: Sorting Fact from Fiction
4. Tools for Healthy Eating
5. Food Labels: Cracking the Code
6. Digestion: How Food Becomes Nutrition
7. Carbohydrates: Facts to Know
8. Carbohydrates: Foods to Eat
9. Diabetes: A Growing Epidemic
10. Fats: Facts to Know
11. Fats: Foods to Eat
12. Eat to Beat Heart Disease
13. Proteins: Facts to Know
14. Proteins: Foods to Eat
15. Vegetarian Diets: What to Eat When You Don’t Eat Meat
16. Vitamins: Small but Powerful
17. Minerals: Essential Elements
18. Water: Facts to Know, Fluids to Drink
19. Alcohol: The Real Story
20. Healthy Weight: What Is It and How Do You Maintain It?
21. Overweight and Obesity: Fighting the Factors that Put On Weight
22. Underweight and Disordered Eating: When Eating Enough is a Challenge
23. Fighting Cancer with a Knife and Fork
24. Focus on Fitness
25. Eat to Compete
26. Supplements and Functional Foods: Are They Right for You?
27. Food Safety
28. Food Insecurity
29. Life Cycle Nutrition: Pregnancy Through Infancy
30. Life Cycle Nutrition: Childhood Through the Later Years
Appendices
Glossary
Index
Credits