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Nutrition for Life / Edition 3

Overview

Nutrition for Life capitalizes on readers' natural interest in nutrition by demonstrating how nutrition relates to their health. A unique aspect of the book is its presentation of nutrients based on function, rather than chemical classification. The book offers a chapter on vitamins and one on minerals, but within these chapters micronutrients are organized based on their functions within the body (tissue guardians, antioxidants, energy generators, essential electrolytes, mineral power plants, blood fortifiers, bone builders), enabling readers to think about micronutrients on a conceptual level. This discourages rote memorization and promotes true understanding of each micronutrients’ importance. For instructors who still want their readers to understand the traditional chemical organization, each chapter lists a table and brief discussion of the vitamins or minerals grouped into the water-soluble and fat-soluble categories.

Beyond the functional approach of the book, Nutrition for Life includes applied features such as Game Plans and What About You self-assessments. The Second Edition features additional practical text and box features, a new nutri-case character, and margin journaling features. New, more colorful art makes the book more vibrant.

Nutrition: Making It Work for You, The Human Body: Are We Really What We Eat?, Carbohydrates: Plant-Derived Energy Nutrients,Fat: An Essential Energy-Supplying Nutrient, Proteins: Crucial Components of All Body Tissues, Vitamins: Micronutrients with Macro Powers, Minerals: Building and Moving Our Bodies, Fluid Balance, Water, and Alcohol, Achieving and Maintaining a Healthful Body Weight, Nutrition and Physical Activity: Keys to Good Health, Nutrition Throughout the Life Cycle, Nutrition Issues: The Safety and Security of the World’s Food Supply. MARKET: Intended for those who are interested in learning the basics of nutrition.

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Product Details

  • ISBN-13: 9780321804341
  • Publisher: Pearson Education
  • Publication date: 1/26/2012
  • Sold by: Barnes & Noble
  • Format: eTextbook
  • Edition number: 3
  • Pages: 528
  • File size: 39 MB
  • Note: This product may take a few minutes to download.

Meet the Author

Janice Thompson, Ph.D., FACSM

University of Bristol, The University of New Mexico

Janice Thompson is a Professor and Head of the Department of Public Health Nutrition at The University of Bristol in Bristol, England. Her work in the United Kingdom focuses on developing nutrition and physical activity interventions to reduce the risk for chronic diseases in high-risk populations. She also has a US affiliation at the University of New Mexico as a nutrition and exercise research consultant with the Office of Native American Diabetes Programs at the University of New Mexico Health Sciences Center. Janice earned a Ph.D. at Arizona State University in exercise science with an emphasis in exercise physiology and nutrition.

Janice is a Fellow of the American College of Sports Medicine (ACSM), a member of the American Society of Nutritional Sciences (ASNS), the Southwest Chapter of ACSM (SWACSM), the New Mexico State Diabetes Advisory Committee, and the American Diabetes Association (ADA) and the American Public Health Association (APHA). Janice won an undergraduate teaching award while a faculty member at the University of North Carolina, Charlotte.

Janice also publishes two other introductory nutrition books with Benjamin Cummings. They are the non-majors nutrition book Nutrition: An Applied Approach and the majors book The Science of Nutrition. In addition, Janice co-authored Sport Nutrition for Health and Performance, with Melinda Manore (published by Human Kinetics).

Janice loves cats, yoga, and hiking. She likes almost every vegetable except peas and believes chocolate should be listed as a food group.

Melinda Manore, Ph.D, RD, FACSM

Oregon State University

Melinda Manore earned a doctorate in human nutrition with a minor in exercise physiology at Oregon State University, and a master’s degree in health education from the University of Oregon. She is currently a Professor in the Department of Nutrition and Exercise Sciences at Oregon State University, where she teaches and conducts research in the area of nutrition and exercise. She served as Chair and Professor in the nutrition department until late 2004, when it combined with the exercise sciences department and she stepped down. Before coming to Oregon State, she taught at Arizona State University for 17 years. Melinda’s areas of specialization include nutritional requirements and issues for active women, nutrition assessment, and the role that nutrition and exercise play in health, energy balance, obesity, and disordered eating.

A registered dietitian, Melinda is an active member of the American Dietetic Association (ADA). She is Past Chair of the ADA Research Committee and the Research DPG (Dietetic Practice Group). Melinda is a member of the American Society of Nutritional Sciences (ASNS), the American Society for Clinical Nutrition (ASCN), the North American Association for the Study of Obesity (NAASO), the National Academy of Sciences Committee on Military Nutrition Research, and a Fellow of the American College of Sports Medicine (ACSM).

Melinda wrote a nutrition column for and is an associate editor of ACSM’s Health and Fitness Journal, and she has won numerous awards for excellence in research and teaching. While at Arizona State University, she was nominated for the Distinguished Mentor of Women Award (1996), and the College of Liberal Arts & Sciences Alumni Association Outstanding Teaching Award (1998, 2000). In 2001, she received the SCAN Excellence in Practice Award. Melinda co-authored the non-majors nutrition book Nutrition: An Applied Approach, the majors book The Science of Nutrition, and HK’s Sport Nutrition for Health and Performance with Janice Thompson.

Melinda is an avid walker and hiker who loves to cook and eat great food.

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Table of Contents


A User's Guide     V
Nutrition: Making It Work for You     1
The Human Body: Are We Really What We Eat?     10
Carbohydrates: Bountiful Sources of Energy and Nutrients     16
Fat: An Essential Energy-Supplying Nutrient     24
Proteins: Crucial Components of All Body Tissues     34
Vitamins: Micronutrients with Macro Powers     43
Minerals: Building and Moving Our Bodies     50
Fluid Balance, Water, and Alcohol     60
Achieving and Maintaining a Healthful Body Weight     67
Nutrition and Physical Activity: Keys to Good Health     82
Nutrition Throughout the Lifecycle     89
Nutrition Issues: The Safety and Security of the World's Food Supply     101
Answer Key     113
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