Synopses & Reviews
This introductory nutrition text is intended for a first course in nutrition taken by anyone from non-science majors to nutrition majors. It teaches students the basic principles of nutrition science and how to apply them to food choices, as well as nutrition information they encounter.
By integrating the theme of choice throughout, Nutrition: Science and Applications, Third Edition helps students understand that each dietary choice makes up only one component of an overall diet. The third edition also continues the integrated approach by incorporating health and disease, metabolism, cultural diversity, and life stage topics into each chapter.
The third edition continues this text's reputation of unparalleled currency among nutrition texts by including new and expanded coverage of the following topics: The Dietary Reference Intakes (DRIs); nutrition and gene expression; regulation of body weight; dietary supplements; and environmental issues.
About the Author
Lori A. Smolin, Ph.D. Lori Smolin received her B.S. degree from Cornell University, where she studied human nutrition and food science. She received her doctorate from the University of Wisconsin and Madison. Her doctoral research focused on B vitamins, homocysteine accumulation, and genetic defects in homocysteine metabolism. She completed postdoctoral training both at the Harbor-UCLA Medical Center, where she studied human obesity, and at the University of California at San Diego, where she studied genetic defects in amino acid metabolism. She has published in these areas in peer-reviewed journals. Dr. Smolin is currently at he University of Connecticut, where she has been involved in teaching, course development, and writing. She teaches both in the Department of Nutritional Science and in the Department of Molecular and Cell Biology. Courses she has taught include introductory nutrition, lifecycle nutrition, food preparation, nutritional biochemistry, general biochemistry, and biology.
Mary B. Grosvenor, M.S., R.D. Mary Grosvenor received her B.A. degree in English from Georgetown University and her M.S. in nutrition Sciences from the University of California at Davis. She is a registered dietitian who worked for many years managing nutrition research studies at the General Clinical Research Center at Harbor-UCLA Medical Center. She has published in peer-reviewed journals in the areas of nutrition and cancer and methods of assessing dietary intake. She has taught introductory nutrition at the community college level and currently lives with her family in a small town in Colorado. She is continuing her teaching and writing career and is still involved in nutrition research via the electronic superhigway.
Table of Contents
PART I: Nutrition: Sorting Fact From Fantasy.
1. Nutrition: Everyday Choices.
2. Applying the Science of Nutrition.
3. The Human Body: From Meals to Molecules.
PART II: Energy-Containing Nutrients.
4. Carbohydrates: Sugars, Starches, and Fiber.
5. Lipids: Too Much of a Good Thing.
6. Protein: The Privileged Nutrient.
7. Energy Balance and Weight Management.
PART III: Water and the Micronutrients.
8. A Vitamin Primer and the Water-Soluble Vitamins.
9. Fat-Soluble Vitamins and Meeting Vitamin Needs.
10. The Internal Sea: Water and the Major Minerals.
11. The Trace Minerals: Our elemental needs.
PART IV: Applying Nutrition to Life.
12. Fueling Fitness: Nutrition and Exercise.
13. In the Beginning: Nutrition for Mothers and Infants.
14. The Growing Years: In-fancy to Adolescence.
15. Nutrition and Aging: The Adult Years.
PART V: Nutrition in Today's World.
16. How Safe Is Our Food Supply?
17. The Global View: Feeding the World.