The Science of Nutrition
- ISBN-10
- 0134298802
- ISBN-13
- 9780134298801
- Series
- The Science of Nutrition
- Category
- Health & Fitness
- Pages
- 976
- Language
- English
- Published
- 2016-01-15
- Publisher
- Pearson
- Authors
- Janice J. Thompson, Melinda Manore, Linda Vaughan
Description
For introductory Nutrition courses for Majors. Helping students navigate nutrition’s tough topics for a deeper understanding The Science of Nutrition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest 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 4th Edition enhances the student learning story with greater incorporation of learning outcomes throughout the text; an increased visual impact with the inclusion of new Focus Figures, including Meal Focus Figures; and a strong media story with new assets in Mastering Nutrition, including revised nutrition animations. Important hot topics and new research such as the latest dietary guidelines and Nutrition Facts panel, a revised global hunger chapter (to incorporate more coverage of domestic issues, including sustainability and environmental impacts, food equity, politics, etc.), and updated science and source information make this one of the most current texts on the market today. Also available with Mastering Nutrition This title is also available with Mastering™ Nutrition--an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced tutorials provide individualized coaching to help students stay on track. With a wide range of activities available, students can actively learn, understand, and retain even the most difficult concepts. Note : You are purchasing a standalone product; Mastering Nutrition does not come packaged with this content. MyLab is not a self-paced technology and should only be purchased when required by an instructor. Students, if interested in purchasing this title with Mastering Nutrition, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the physical text and Mastering Nutrition, search for: 0134166000 / 9780134166001 The Science of Nutrition plus Mastering Nutrition with MyDietAnalysis with Pearson eText -- Access Card Package Package consists of: 0134175093 / 9780134175096 Science of Nutrition, The 0134323122 / 9780134323121 Mastering Nutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for The Science of Nutrition The Science of Nutrition , 4th Edition is also available via Pearson eText, a simple-to-use, mobile, personalized reading experience that lets instructors connect with and motivate students — right in their eTextbook. Learn more.
Get the book
Other editions
-
- 2023-11-23
- - pages
- Paperback
- Independently Published
-
- 2022-03-01
- - pages
- Paperback
- National Geographic Books
Similar books
-
The Science of Nutrition
By Janice Thompson, Melinda Manore, Linda Ann VaughanThe Science of Nutrition, Third Edition offers the best combination of text and media to help students master the toughest nutrition concepts in the course, while providing the richest support to save instructors time.
-
Whole: Rethinking the Science of Nutrition
By Howard Jacobson, T. Colin CampbellWhole is an eye-opening, paradigm-changing journey through cutting-edge thinking on nutrition, a scientific tour de force with powerful implications for our health and for our world.
-
The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start...
By T. Colin Campbell, Nelson DislaOn this last point, Hoffman refers to William Lambe and the early years of the nineteenth century. William Lambe was a Fellow of the Royal College of Physicians in London. Both in 180938 and 1815,39 he warned “against the danger of ...
-
Culinary Nutrition: The Science and Practice of Healthy Cooking
By Jacqueline B. MarcusThis book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses.
-
Re-Nourish: A Simple Way to Eat Well
By Rhiannon Lambert' Grounded in scientific evidence, in this part handbook and part cookbook, Rhiannon shares her food philosophy to inform, inspire and help you fall back in love with food.
-
Performance Nutrition: Applying the Science of Nutrient Timing
By Krista G. Austin, Bob SeeboharPractical and user friendly, this text also includes “In Practice” application exercises, mini-case studies, and four extended case studies to assist in translating the information to your own practice.
-
Ayurvedic Science of Food and Nutrition
By Sanjeev RastogiSpecifically, the book discusses issues such as the concept of diet, the use of food as medicine, especially to treat diabetes and cancer, convalescent food practices, and fasting therapy.
-
Nutritionism: The Science and Politics of Dietary Advice
By Gyorgy ScrinisPopularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated ...
-
The Science and Culture of Nutrition, 1840-1940
In uniting major scientific and cultural themes, the twelve contributions in this book show how Western society became a nutrition culture.
-
Understanding the Science of Food: From molecules to mouthfeel
By Sharon Croxford, Emma StirlingIn this innovative text, the authors explain in straightforward and accessible terms the theory and application of chemistry to these fields.