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Nutrition: From Science to You

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Overview

Bring nutrition into focus with an innovative approach.

Nutrition: From Science to You, Second Edition provides the tools you need to understand the science of nutrition and successfully apply it in your personal life and future career.

This text personalizes nutritional information to engage you in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition.

Teaching and Learning Experience

This program will provide a better teaching and learning experience—for you and your students. Here’s how:

  • Clarify Tough Topics: Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand.
  • Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition.
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Product Details

  • ISBN-13: 9780321592354
  • Publisher: Benjamin-Cummings Publishing Company
  • Publication date: 9/28/2009

Meet the Author

Joan Salge Blake, MS, RD, LDN, Boston University

Joan Salge Blake is a Clinical Associate Professor and Dietetics Internship Director at Boston University’s Sargent College of Health and Rehabilitation Sciences. She teaches both graduate and undergraduate nutrition courses. She received her MS from Boston University.

Joan is a member of the American Dietetic Association and the Massachusetts Dietetic Association (MDA). She has been a presenter and Presiding Officer at both the ADA Annual Meeting and MDA Annual Convention and is a guest lecturer at the Boston University Goldman School of Dental Medicine. She was previously named MDA's "Young Dietitian Of The Year" and is the past Director of Education and Nominating Committee Chairperson for the MDA. She is currently serves on the MDA board. Joan has received the Whitney Powers Excellence in Teaching Award from Boston University and the Annie Galbraith Outstanding Dietitian award from the Massachusetts Dietetic Association.

In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle changes. Joan is often asked to translate complex nutritional issues in popular terms, as a member of the ABC News Medical Expert Network and a contributor of articles to a variety of magazines.

Kathy D. Munoz, EdD, RD, Humboldt State University

Kathy D. Munoz is a professor of nutrition and Chair of the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches graduate and undergraduate nutrition courses, and graduate level research methods and statistics. She received her EdD from the University of Southern California in curriculum design and a MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University. Kathy has published research in the areas of nutrition and exercise, weight management, and body composition.

Kathy is a member of the American Dietetic Association and the California Dietetic Association. She has published articles in Research Quarterly for Exercise and Sport, Children’s Health Care, Journal of Nutrition Education,and theInternational Journal of Sport Nutrition and Exercise, and has co-authored a series of curriculum guides for elementary teachers. Kathy has also been recognized for her research in, and development of, asynchronous learning.

Stella L. Volpe, PhD, RD, LDN, University of Pennsylvania

Stella Volpe is the Miriam Stirl Term Associate Professor of Nutrition in the School of Nursing at University of Pennsylvania. She is a nutritionist and exercise physiologist whose research is on obesity prevention, body composition, bone mineral density, and mineral metabolism and exercise. Stella’s current research revolves around the effects of the environment on obesity. Stella teaches introductory courses on nutrition and on nutrition, exercise, and fitness. She received her PhD from Virginia Tech.

Stella is a Core Member of the Biobehavioral Research Center, an Associated Faculty Member of the Center for Health Disparities in the School of Nursing, an Associate Scholar in the Center for Clinical Epidemiology and Biostatistics, an Associate Faculty Member in the Graduate Program in Public Health, a co-Director in Excellence in Partnerships for Community Outreach, Research on Health Disparities, and Training (EXPORT), and a Member of the Penn Diabetes Center, all in the School of Medicine.

Among her professional memberships, Stella is a Fellow of the American College of Sports Medicine and a member of the American College of Nutrition, the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, the American Dietetic Association, Community-Campus Partnerships for Health, and Sigma Xi.

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Table of Contents

  1. What Is Nutrition?
  2. Tools for Healthy Eating
  3. Digestion, Absorption, and Transport
  4. Carbohydrates: Sugars, Starches, and Fiber
  5. Fats, Oils, and Other Lipids
  6. Proteins and Amino Acids
  7. Alcohol
  8. Metabolism
  9. Fat-soluble Vitamins
  10. Water-soluble Vitamins
  11. Water
  12. Major Minerals
  13. Trace Minerals
  14. Energy Balance and Body Composition
  15. Weight Management
  16. Nutrition and Fitness
  17. Life Cycle Nutrition: Pregnancy through Infancy
  18. Life Cycle Nutrition: Toddlers through Adolescence
  19. Life Cycle Nutrition: Adults through the Later Years
  20. Food Safety and Technology
  21. Hunger at Home and Abroad
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