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Nutrition, Fourth Edition: MyPlate Update

Author(s): Paul Insel, Stanford University, Stanford, California
Don Ross, California Institute of Human Nutrition, California
Kimberley McMahon, RD, Utah State University
Melissa Bernstein, PhD, RD, LD, Rosalind Franklin University of Medicine and Science
Details:
  • ISBN-13: 9781449675226
  • Product With Access Code    1032 pages      © 2013
Price: International Sales $164.95 US List
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Overview

Nutrition, Fourth Edition is an up-to-date, accessible introduction to nutritional concepts, guidelines, and functions. This text provides students with accurate, scientifically based information on topics and issues that concern them—a balanced diet, weight management, and more—and encourages them to think about the material they’re reading and how it relates to their own lives. 

The MyPlate Update integrates the latest nutritional standards – the new Dietary Reference Intakes, the 2010 Dietary Guidelines, and MyPlate (which replaces the former MyPyramid) – right within the book, providing instructors and students with the most current information available.

ShowKey Features

  • The new Dietary Reference Intakes, the 2010 Dietary Guidelines, and MyPlate (which replaces the former MyPyramid) are included right within the book, providing instructors and students with the most current information available.
  • 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.
  • Electronic Student Study Guide — access is available with every new text at no additional cost to your students


 

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ShowTable of Contents

  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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ShowAbout the Author(s)

Paul Insel-Stanford University, Stanford, California

Dr. Insel is an Adjunct Clinical Associate 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-Utah State University

Kimberley A. McMahon is a Registered Dietitian and Adjunct Instructor in the Nutrition, Dietetics, and Food Sciences Department at Utah State University (Logan, Utah). Kimberley has taught basic nutrition, nutrition for exercise and sport, dietetics administration, clinical nutrition courses, and assists with the on-line Masters of Dietetics Administration program. She is a 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.

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Melissa Bernstein, PhD, RD, LD-Rosalind Franklin University of Medicine and Science

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 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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ShowAppropriate Courses

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
  • Introduction to Nutrition
     
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ShowResources

  • Bundles
    • $187.95 Add to Cart

      Nutrition MyPlate Update + EatRight Analysis Online V15.0

      Bundle ISBN: 9781449682569
      Nutrition MyPlate Update + EatRight Analysis Online V15.0
    • $188.95 Add to Cart

      Nutrition MyPlate Update + Navigate Nutrition

      Bundle ISBN: 9781449682552
      Nutrition MyPlate Update + Navigate Nutrition
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