Nutrition: Concepts & Controversies
Brooks/Cole (Publisher)
17th Edition
Published on 20. January 2026
Book
Paperback/Softback
720 pages
979-8-214-45004-9 (ISBN)
Description
Feel confident in your food choices and live a healthier life with 'Nutrition: Concepts and Controversies.' More conversational than a pure-science text, this book explores the essentials of nutrition, including how the body breaks down and uses food, food safety, sports nutrition and special nutritional needs throughout the human life cycle. It discusses relevant topics that are important to students such as the diet and wellness industry, the safety of supplements, genetically modified foods and 'keto' and 'paleo' diets. Learn how to sort fact from fiction in the current information age. The text is available with the MindTap learning platform, which offers self-quizzing and activities to propel your learning from memorization to mastery.
More details
Edition
17th edition
Language
English
Place of publication
CA
United States
Publishing group
Cengage Learning, Inc
Target group
College/higher education
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 275 mm
Width: 215 mm
Thickness: 30 mm
Weight
1669 gr
ISBN-13
979-8-214-45004-9 (9798214450049)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Persons
Frances Sienkiewicz Sizer, M.S., R.D., F.A.D.A., attended Florida State University, where, in 1980, she received her BS and, in 1982, her M.S. in nutrition. She is certified as a charter Fellow of the American Dietetic Association and Fellow of the Academy of Nutrition and Dietetics. She is a founding member and vice president of Nutrition and Health Associates, an information and resource center in Tallahassee, Florida, that maintains an ongoing bibliographic database tracking research in more than 1,000 topic areas of nutrition. Her textbooks include "Life Choices: Health Concepts and Strategies"; "Making Life Choices"; "The Fitness Triad: Motivation, Training, and Nutrition" and others. She is a primary author of "Nutrition Interactive," an instructional college-level nutrition game-teaching resource. In addition to writing, she has lectured at universities and at national and regional conferences and serves in several local hunger and homelessness relief organizations in her community.
Content
1. Food Choices and Human Health. 2. Nutrition Tools: Standards and Guidelines. 3. The Remarkable Body. 4. The Carbohydrates: Sugar, Starch, Glycogen, and Fiber. 5. The Lipids: Fats, Oils, Phospholipids, and Sterols. 6. The Proteins and Amino Acids. 7. The Vitamins. 8. Water and Minerals. 9. Energy Balance and Healthy Body Weight. 10. Performance Nutrition. 11. Nutrition and Chronic Diseases. 12. Food Safety and Food Technology. 13. Life Cycle Nutrition: Mother and Infant. 14. Child, Teen, and Older Adult. 15. Hunger and the Future of Food. Appendix A: Chemical Structures of Carbohydrates, Lipids, Amino Acids, and Peptides. Appendix B: World Health Organization Nutrition Intake Guidelines. Appendix C: Aids to Calculations. Appendix D: Food Lists for Diabetes and Weight Management. Appendix E: Eating Patterns to Meet the Dietary Guidelines for Americans. Appendix F: Reference Notes. Appendix G: Answers to Chapter Questions. Appendix H: Physical Activity Levels and Energy Requirements.