Science of Nutrition, The
5th Edition
Will be published approx. on 8. January 2019
Software
Product license key
976 pages
978-0-13-537152-7 (ISBN)
Description
Move beyond memorization with a functional approach to nutrition.
The Science of Nutrition helps students master tough nutrition concepts while providing rich support to save instructors time. This best-selling, thoroughly current, research-based nutrition text is uniquely organized around the highly regarded functional approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters.The 5th Edition includes the most up-to-date scientific research in the field of nutrition, an increased emphasis on nutrition and disease content, and new icons in the margins directing students to Oregon State University's FoodHero.org.
For introductory Nutrition courses for Majors.
Pearson eText is an easy-to-use digital textbook that you can purchase on your own or instructors can assign for their course. The mobile app lets you keep on learning, no matter where your day takes you - even offline. You can also add highlights, bookmarks, and notes in your Pearson eText to study how you like.
NOTE: This ISBN is for the Pearson eText access card. Pearson eText is a fully digital delivery of Pearson content. Before purchasing, check that you have the correct ISBN. To register for and use Pearson eText, you may also need a course invite link, which your instructor will provide. Follow the instructions provided on the access card to learn more.
The Science of Nutrition helps students master tough nutrition concepts while providing rich support to save instructors time. This best-selling, thoroughly current, research-based nutrition text is uniquely organized around the highly regarded functional approach, which organizes vitamins and minerals based on their functions within the body and is easily seen in the organization of the micronutrient (vitamin and mineral) chapters.The 5th Edition includes the most up-to-date scientific research in the field of nutrition, an increased emphasis on nutrition and disease content, and new icons in the margins directing students to Oregon State University's FoodHero.org.
For introductory Nutrition courses for Majors.
Pearson eText is an easy-to-use digital textbook that you can purchase on your own or instructors can assign for their course. The mobile app lets you keep on learning, no matter where your day takes you - even offline. You can also add highlights, bookmarks, and notes in your Pearson eText to study how you like.
NOTE: This ISBN is for the Pearson eText access card. Pearson eText is a fully digital delivery of Pearson content. Before purchasing, check that you have the correct ISBN. To register for and use Pearson eText, you may also need a course invite link, which your instructor will provide. Follow the instructions provided on the access card to learn more.
More details
Edition
5th edition
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
College/higher education
ISBN-13
978-0-13-537152-7 (9780135371527)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
About our authors Janice L. Thompson, PhD, FACSM University of Birmingham * United Kingdom
Janice Thompson earned a doctorate in exercise physiology and nutrition at Arizona State University. She is currently Professor of Public Health Nutrition and Exercise at the University of Birmingham in the School of Sport and Exercise Sciences. Her research focuses on designing and assessing the impact of nutrition and physical activity interventions to reduce the risks for obesity, cardiovascular disease, and type 2 diabetes in high-risk populations. She also teaches nutrition and research methods courses and mentors graduate research students.
Janice is a Fellow of the American College of Sports Medicine (ACSM), a Fellow of the European College of Sports Science, and a member of the American Society for Nutrition (ASN), the British Association of Sport and Exercise Science (BASES), and the Nutrition Society. Janice won an undergraduate teaching award while at the University of North Carolina, Charlotte; a Community Engagement Award while at the University of Bristol; a Doctoral Student Supervisor Award at the University of Birmingham; and the ACSM Citation Award for her contributions to research, education, and service to the Exercise Sciences. In addition to The Science of Nutrition, Janice coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Melinda Manore.
Janice loves hiking, yoga, traveling, and cooking and eating delicious food. She likes almost every vegetable except fennel and believes chocolate should be listed as a food group.
Melinda M. Manore, PhD, RD, CSSD, FACSM Oregon State University
Melinda Manore earned a doctorate in human nutrition with minors in exercise physiology and health at Oregon State University (OSU). She is the past chair of the Department of Nutrition and Food Management and is currently an emeritus professor of nutrition at OSU. Prior to her move there, she was a professor at Arizona State University. Melinda's area of expertise is nutrition and exercise, particularly the role of diet and exercise in health and prevention of chronic disease, exercise performance, and weight control. She has a special focus on the energy and nutritional needs of active women and girls across the life cycle.
Melinda is an active member of the Academy of Nutrition and Dietetics (AND) and the American College of Sports Medicine (ACSM). She is the past chair of the AND Research Dietetic Practice Group; served on the AND Obesity Steering Committee; and is an active member of the Sports, Cardiovascular, and Wellness Nutrition Practice Group. She is a fellow of ACSM and has served as vice president and on the Board of Trustees.
Melinda is also a member of the American Society of Nutrition (ASN), the Obesity Society, and Professionals in Nutrition and Exercise Science (PINES). She is the past chair of the U.S. Department of Agriculture (USDA) Nutrition and Health Committee for Program Guidance and Planning, and the USDA, ACSM, and AND Expert Panel Meeting, Energy Balance at the Crossroads: Translating Science into Action. She serves, or has served, on the editorial board of numerous research journals and has won awards for excellence in research and teaching. Melinda also coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Janice Thompson.
Melinda is an avid walker, hiker, and former runner who loves to garden, cook, and eat great food. She is also an amateur birder.
Linda A. Vaughan, PhD, RDN, FAND Arizona State University
Linda Vaughan is professor emerita and past director of the School of Nutrition and Health Promotion at Arizona State University (ASU). Linda earned her doctorate in agricultural biochemistry and nutrition at the University of Arizona.
Linda served as an active member of the Academy of Nutrition and Dietetics (AND), the American Society of Nutrition (ASN), and the Arizona Dietetic Association. She served as chair of the Research and Dietetic Educators of Practitioners practice groups of the AND. Linda has received numerous awards, including the Medallion Award from the Academy of Nutrition and Dietetics, the Arizona Dietetic Association Outstanding Educator Award, and multiple awards from Arizona State University for leadership, innovation, mentoring, and community involvement. She was also honored through the establishment of an endowed scholarship in her name to support nutrition and dietetic students at ASU. In addition to being a coauthor of The Science of Nutrition, Linda was also a key contributor to the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life by Janice Thompson and Melinda Manore.
In her new, post-retirement free time, Linda enjoys "grandma time," swimming, cycling, and crafting bread. She also volunteers at the United Food Bank and other local non-profit community agencies.
Janice Thompson earned a doctorate in exercise physiology and nutrition at Arizona State University. She is currently Professor of Public Health Nutrition and Exercise at the University of Birmingham in the School of Sport and Exercise Sciences. Her research focuses on designing and assessing the impact of nutrition and physical activity interventions to reduce the risks for obesity, cardiovascular disease, and type 2 diabetes in high-risk populations. She also teaches nutrition and research methods courses and mentors graduate research students.
Janice is a Fellow of the American College of Sports Medicine (ACSM), a Fellow of the European College of Sports Science, and a member of the American Society for Nutrition (ASN), the British Association of Sport and Exercise Science (BASES), and the Nutrition Society. Janice won an undergraduate teaching award while at the University of North Carolina, Charlotte; a Community Engagement Award while at the University of Bristol; a Doctoral Student Supervisor Award at the University of Birmingham; and the ACSM Citation Award for her contributions to research, education, and service to the Exercise Sciences. In addition to The Science of Nutrition, Janice coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Melinda Manore.
Janice loves hiking, yoga, traveling, and cooking and eating delicious food. She likes almost every vegetable except fennel and believes chocolate should be listed as a food group.
Melinda M. Manore, PhD, RD, CSSD, FACSM Oregon State University
Melinda Manore earned a doctorate in human nutrition with minors in exercise physiology and health at Oregon State University (OSU). She is the past chair of the Department of Nutrition and Food Management and is currently an emeritus professor of nutrition at OSU. Prior to her move there, she was a professor at Arizona State University. Melinda's area of expertise is nutrition and exercise, particularly the role of diet and exercise in health and prevention of chronic disease, exercise performance, and weight control. She has a special focus on the energy and nutritional needs of active women and girls across the life cycle.
Melinda is an active member of the Academy of Nutrition and Dietetics (AND) and the American College of Sports Medicine (ACSM). She is the past chair of the AND Research Dietetic Practice Group; served on the AND Obesity Steering Committee; and is an active member of the Sports, Cardiovascular, and Wellness Nutrition Practice Group. She is a fellow of ACSM and has served as vice president and on the Board of Trustees.
Melinda is also a member of the American Society of Nutrition (ASN), the Obesity Society, and Professionals in Nutrition and Exercise Science (PINES). She is the past chair of the U.S. Department of Agriculture (USDA) Nutrition and Health Committee for Program Guidance and Planning, and the USDA, ACSM, and AND Expert Panel Meeting, Energy Balance at the Crossroads: Translating Science into Action. She serves, or has served, on the editorial board of numerous research journals and has won awards for excellence in research and teaching. Melinda also coauthored the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life with Janice Thompson.
Melinda is an avid walker, hiker, and former runner who loves to garden, cook, and eat great food. She is also an amateur birder.
Linda A. Vaughan, PhD, RDN, FAND Arizona State University
Linda Vaughan is professor emerita and past director of the School of Nutrition and Health Promotion at Arizona State University (ASU). Linda earned her doctorate in agricultural biochemistry and nutrition at the University of Arizona.
Linda served as an active member of the Academy of Nutrition and Dietetics (AND), the American Society of Nutrition (ASN), and the Arizona Dietetic Association. She served as chair of the Research and Dietetic Educators of Practitioners practice groups of the AND. Linda has received numerous awards, including the Medallion Award from the Academy of Nutrition and Dietetics, the Arizona Dietetic Association Outstanding Educator Award, and multiple awards from Arizona State University for leadership, innovation, mentoring, and community involvement. She was also honored through the establishment of an endowed scholarship in her name to support nutrition and dietetic students at ASU. In addition to being a coauthor of The Science of Nutrition, Linda was also a key contributor to the Pearson textbooks Nutrition: An Applied Approach and Nutrition for Life by Janice Thompson and Melinda Manore.
In her new, post-retirement free time, Linda enjoys "grandma time," swimming, cycling, and crafting bread. She also volunteers at the United Food Bank and other local non-profit community agencies.
Content
Table of Contents
The Science of Nutrition: Linking Food, Function, and Health
Designing a Healthful Diet
The Human Body: Are We Really What We Eat?
Carbohydrates: Plant-Derived Energy Nutrients
4.5. In Depth: Alcohol
Lipids: Essential Energy-Supplying Nutrients
Proteins: Crucial Components of All Body Tissues
Metabolism: From Food to Life
7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers
Nutrients Involved in Energy Metabolism
Nutrients Involved in Fluid and Electrolyte Balance
Nutrients Involved in Antioxidant Function and Vision
10.5 In Depth: The Safety and Effectiveness of Dietary Supplements
Nutrients Involved in Bone Health
Nutrients Involved in Blood Health and Immunity
Achieving and Maintaining a Healthful Body Weight
Nutrition and Physical Activity: Keys to Good Health
14.5 In Depth: Disorders Related to Body Image, Eating, and Exercise
Food Safety and Technology: Protecting Our Food
Food Equity, Sustainability, and Quality: The Challenge of "Good" Food
Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
Nutrition Through the Life Cycle: Childhood and Adolescence
Nutrition Through the Life Cycle: The Later Years
The Science of Nutrition: Linking Food, Function, and Health
Designing a Healthful Diet
The Human Body: Are We Really What We Eat?
Carbohydrates: Plant-Derived Energy Nutrients
4.5. In Depth: Alcohol
Lipids: Essential Energy-Supplying Nutrients
Proteins: Crucial Components of All Body Tissues
Metabolism: From Food to Life
7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers
Nutrients Involved in Energy Metabolism
Nutrients Involved in Fluid and Electrolyte Balance
Nutrients Involved in Antioxidant Function and Vision
10.5 In Depth: The Safety and Effectiveness of Dietary Supplements
Nutrients Involved in Bone Health
Nutrients Involved in Blood Health and Immunity
Achieving and Maintaining a Healthful Body Weight
Nutrition and Physical Activity: Keys to Good Health
14.5 In Depth: Disorders Related to Body Image, Eating, and Exercise
Food Safety and Technology: Protecting Our Food
Food Equity, Sustainability, and Quality: The Challenge of "Good" Food
Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
Nutrition Through the Life Cycle: Childhood and Adolescence
Nutrition Through the Life Cycle: The Later Years