Nutrition, Fourth Edition

• New Going Green boxes address the nutrition community’s concern about the importance of environmental issues in our time.
  
• Nutrition Science in Action walks students through science experiments involving nutrition. It presents observations and hypotheses, an experimental plan, and results, conclusions, and discussions that allow students to apply their knowledge of nutrition to real-life experiments outside of the classroom.
  
• Position statements from distinguished organizations such as the American Dietetic Association, the American College of Sports Medicine, and the American Heart Association bolster the assertions made by the authors by showcasing concurrent opinions held by some of the leading organizations in nutrition and health.
  
• Think About It questions at the beginning of each chapter present realistic nutrition-related situations and ask the students to consider how they would behave in such circumstances.
  
• Quick Bites offer fun facts about nutrition-related topics such as exotic foods, social customs, origins of phrases, folk remedies, medical history, and so on.
  
• For Your Information offers more in-depth treatment of controversial and timely topics, such as unfounded claims about the effects of sugar, whether athletes need more protein, and usefulness of the glycemic index.
  
• Label to Table helps students apply their new decision-making skills at the supermarket. It walks students through the various types of information that appear on food labels, including government-mandated terminology, misleading advertising phrases, and amounts of ingredients.
  
• What About Bobbie? tracks the eating habits and health-related decisions of a typical college student so that students can apply the material they have learned in the chapter to a typical situation.
  
• Try This activities encourage students to put theory into practice. It will especially help students whose major learning style is experimental.
  
• Updated Design - interior layout has been upgraded and modernized
  
• New Electronic Student Study Guide — access is available with every new text at no additional cost to your students

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  Chapter 1  Food Choices: Nutrients and Nourishment
  Chapter 2  Nutrition Guidelines and Assessment
  Spotlight on Complementary and Alternative Nutrition: Functional Foods and Dietary Supplements
  Chapter 3  Digestion and Absorption
  Chapter 4  Carbohydrates
  Chapter 5  Lipids
  Chapter 6  Proteins and Amino Acids
  Chapter 7  Metabolism
  Chapter 8  Alcohol
  Chapter 9  Energy Balance, Body Composition, and Weight Management
  Chapter 10  Fat-Soluble Vitamins
  Chapter 11  Water-Soluble Vitamins
  Chapter 12  Water and Major Minerals
  Chapter 13  Trace Minerals
  Chapter 14  Sports Nutrition: Eating for Peak Performance
  Spotlight on Eating Disorders
  Chapter 15  Diet and Health
  Chapter 16  Life Cycle: Maternal and Infant Nutrition
  Chapter 17  Life Cycle: From Childhood Through Adulthood
  Chapter 18  Food Safety and Technology: Microbial Threats and Genetic Engineering
  Chapter 19  World View of Nutrition: The Faces of Global Malnutrition
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• This introductory textbook covers all basic aspects of nutrition, from nutrients, guidelines, and assessment to how nutrition affects each aspect of the life cycle.

  At a glance, this is a colorful textbook, which makes it enjoyable to read, with a large number of tables and up-to-date references. It focuses on teaching behavior change, personal decision-making, and up-to-date scientific concepts. The interactive approach addresses different learning styles and engages readers to consider their own behavior in light of the knowledge they are gaining.

  This book presents a lot of valuable information in an easy-to-read and easy-to-apply manner. Since nutrition is constantly changing, the fourth edition is a welcome one. The topics covered give students all the information they need to have a firm grasp of basic nutrition.

  Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE, University of Chicago Medical Center, Doody's Review Service, Rating: 5 Stars

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This text was designed for a majors Introductory Nutrition course offered in Departments of Nutrition, Food Sciences, Human Nutrition, or Family and Consumer Sciences.

• Nutrition for Majors
• Nutrition 101 
• Human Nutrition

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• Answers to Study Questions (odd)
  Answers to Study Questions (odd)
• Chapter 7: Metabolism
  Chapter 7: Metabolism
• Chapter 8: Alcohol
  Chapter 8: Alcohol
• Feeding Infants & Toddlers
  Feeding Infants & Toddlers
• Information Resources
  Information Resources
• Transition Guide
  Transition Guide

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