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Discovering Nutrition, Sixth Edition Includes Navigate 2 Advantage Access

Author(s): Paul Insel, Adjunct Professor of Psychiatry and Behavioral Sciences, Stanford University, Stanford, California
Don Ross, California Institute of Human Nutrition, California
Kimberley McMahon, RD, MDA, Logan University
Melissa Bernstein, PhD, RD, LD, FAND, Chicago Medical School
Details:
  • ISBN-13: 9781284139464
  • Navigate 2 Advantage Access     800 pages      © 2019
  • Will Publish: 2/15/2018
Price: $185.95 US List
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Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, animations, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools.

Written with non-majors in mind, Discovering Nutrition, Sixth Edition introduces students to the fundamentals of nutrition with an engaging and personalized approach. The text focuses on teaching behavior change and personal decision making with an emphasis on how our nutritional behaviors influence lifelong personal health and wellness, while also presenting up-to-date scientific concepts in a number of innovative ways. Students will learn practical consumer-based nutrition information using the features highlighted throughout the text, including For Your Information boxes presenting controversial topics, Quick Bites offering fun facts, and the NEW feature Why Is This Important? opens each section and identifies the importance of each subject to the field.

New & Key Features of the Sixth Edition:

  • NEW - Why Is This Important? feature found within the margin of each section, describes the importance of each subject to the field and the general population in practical terms
  • UPDATED - The Spotlight on Eating Disorders has been heavily revised and modernized to speak to today's students
  • UPDATED - Revised to reflect the 2015-2020 Dietary Guidelines for Americans, as well as the new Nutrition Facts label introduced in May 2016.
  • NEW - The new Getting Personal feature, found in the Learning Portfolio at the end of each chapter, encourages students to apply learned concepts to their own lives

Features & Benefits

  • NEW - Why Is This Important? feature found within the margin of each section, describes the importance of each subject to the field and the general population in practical terms
  • UPDATED - The Spotlight on Eating Disorders has been heavily revised and modernized to speak to today's students
  • UPDATED - Revised to reflect the 2015-2020 Dietary Guidelines for Americans, as well as the new Nutrition Facts label introduced in May 2016.
  • NEW - The new Getting Personal feature, found in the Learning Portfolio at the end of each chapter, encourages students to apply learned concepts to their own lives
Chapter 1 Food Choices: Nutrients and Nourishment  
Chapter 2 Nutrition Guidelines: Tools for a Healthful Diet  
Chapter 3 The Human Body: from Food to Fuel  
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains  
Spotlight on Alcohol  
Chapter 5 Lipids: Not Just Fat  
Chapter 6 Proteins and Amino Acids: Function Follows Form  
Chapter 7 Vitamins: Vital Keys to Health  
Spotlight on Dietary Supplements and Functional Foods  
Chapter 8 Water and Minerals: The Ocean Within  
Spotlight on Metabolism and Energy Balance  
Chapter 9 Nutrition for Physical Performance  
Spotlight on Eating Disorders  
Chapter 10 Diet and Health  
Spotlight on Obesity and Weight Management  
Chapter 11 Life Cycle: Maternal and Infant Nutrition  
Chapter 12 Life Cycle: Childhood Through Older Adulthood  
Spotlight on World Nutrition  
Chapter 13 Food Safety and Technology: Microbial Threats and Genetic Engineering  
Appendix A Dietary Reference Intakes  
Appendix B USDA Food Intake Patterns  
Appendix C Nutrition Assessment Methods  
Appendix D Vitamin and Mineral Summary Tables  
Appendix E The Gastrointestinal Tract  
Appendix F ATP Produced from Macronutrients  
Appendix G Major Metabolic Pathways  
Appendix H Food Safety Tables  
Appendix I Information Resources  
Appendix J Calculations and Conversions  

Paul Insel-Adjunct Professor of Psychiatry and Behavioral Sciences, Stanford University, Stanford, California

Dr. Insel is an Adjunct Professor of Psychiatry and Behavioral Sciences at Stanford University. In addition to being the Principal Investigator on several NIH nutrition projects, he is the senior author of the seminal text in health education and has co-authored several best-selling nutrition books.

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Don Ross-California Institute of Human Nutrition, California

Mr. Ross is co-director of the California Institute of Human Nutrition. For 15 years he has created health and nutrition educational materials for consumers, professionals, and college students. He has special expertise in communicating complicated physiological processes with easily understood graphical presentations. NIH selected his Travels with Cholesterol for distribution to consumers. His multidisciplinary focus brings together the fields of psychology, nutrition, biochemistry, and medicine.

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Kimberley McMahon, RD, MDA-Logan University

Kimberley A. McMahon received her registration with the Academy of Nutrition and Dietetics upon completion of a nutrition program at Montana State University, and Dietetic Internship at Miami Valley Hospital in Dayton, Ohio. Kimberley's graduate studies at Utah State University investigated person's success with behavior and weight management as it relates to personality psychology and the extent to which individuals believe they can control events affecting themselves. Kimberley has taught nutrition courses at Utah State University and Northern Kentucky University in both traditional and online settings including basic nutrition, advanced nutrition, medical terminology, nutrition for exercise and sport, dietetics administration, and clinical nutrition. Kimberley is currently an Adjunct Instructor in the Master of Science Degree in Nutrition & Human Performance at Logan University. In addition to Nutrition and Discovering Nutrition, she is co-author of Eat Right! Healthy Eating in College and Beyond. Her interests and experience are in the areas of wellness, weight managements, sports nutrition, and eating disorders. Kimberley is currently licensed as a Dietitian in the state of Indianapolis. 

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Melissa Bernstein, PhD, RD, LD, FAND-Chicago Medical School

Dr. Bernstein received her dietitian registration with the American Dietetics Association upon completion of a coordinated nutrition program at Syracuse University.  After working as a clinical dietitian in the Boston area, she went on to complete her Masters of Science and Doctoral degrees at Tufts University's Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy.  Her graduate studies at the USDA Human Nutrition Research Center on Aging focused on Nutritional Biochemistry and Exercise Physiology with a concentration on Geriatrics.  Dr Bernstein's thesis research merged these fields as she investigated the effects of diet and physical activity on the overall health and well-being of elders.  While in graduate school, she worked as an adjunct professor and a consulting dietitian in private practice.  Following her graduation in 1994, Dr. Bernstein continued teaching both traditional and online nutrition courses.  In 2006, Dr Bernstein joined the Nutrition Department faculty at Rosalind Franklin University of Medicine and Science, which is now within Chicago Medical School, as an Assistant Professor.  Dr Bernstein has contributed to and authored numerous textbook chapters and peer–reviewed journal publications on the topics of nutrition for Older Adults.  Dr Bernstein is currently Licensed as a Dietitian by the state of Ohio.

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