Nutrition Now (with Interactive Learning Guide) / Edition 5

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2007 Trade paperback 5th edition. ISBN 0495117692 New. No dust jacket as issued. NEW, 5th edition. ISBN 0495117692. Minor shelf wear NEW, 5th edition. ISBN 0495117692. Minor ... shelf wear NEW, 5th edition. ISBN 0495117692. Minor shelf wear Read more Show Less

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Overview

NUTRITION NOW introduces non-major students to the science of nutrition while engaging them through active learning exercises and applied, real-world examples. This text's unique modular format (33 units) helps students focus on critical content by organizing the material into smaller sections and provides instructors the flexibility to choose which units to cover and modify the order to meet course goals and objectives. This research-based text uses a direct, student-friendly writing style that makes content approachable, but not oversimplified. The emphasis on active learning and critical thinking both in the text and the "Interactive Learning Guide" allows instructors to design an interactive environment regardless of class size or format (in classroom or online). NUTRITION NOW offers a flexible option to meet your course needs that will get your students excited about the science of nutrition.

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Product Details

  • ISBN-13: 9780495117698
  • Publisher: Cengage Learning
  • Publication date: 5/1/2007
  • Edition description: Older Edition
  • Edition number: 5
  • Pages: 696
  • Product dimensions: 8.47 (w) x 10.82 (h) x 1.29 (d)

Meet the Author

Judith E. Brown is a nutrition researcher, writer and speaker who provides consultation services to the food and pharmaceutical industries, and government health programs. As a Professor Emeritus of the Division of Epidemiology and the Department of Obstetrics and Gynecology, University of Minnesota, she successfully obtained and completed large, competitively funded research grants related to nutrition and health. Her areas of expertise include scientific advising on new product development, advising on product evaluation studies, public speaking to professional groups, consumer-oriented publications on topics specific to health and nutrition, and expert opinion papers on safety and efficacy of nutrients, neutraceuticals, and fortified products. Judy Brown has more than 30 years of instructional experience in the field of nutrition. She has also been involved with writing for several years and has written more than one hundred research articles for publications. She is the author of NUTRITION THROUGH THE LIFE CYCLE, THIRD EDITION (Wadsworth, 2008). An avid researcher and an exceptional writer and teacher, Judith E. Brown is one of the most influential and respected authors in the field.

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Table of Contents

1. Key Nutrition Concepts and Terms. 2. The Inside Story about Nutrition and Health. 3. The Ways of Knowing About Nutrition. 4. Understanding Food and Nutrition Labels. 5. Nutrition Attitudes and Behaviors. 6. Healthful Diets: Mypyramid, the Dietary Guidelines, and More. 7. How the Body Uses Food: Digestion and Absorption. 8. Calories! Food, Energy, and Energy Balance. 9. Obesity and Underweight: The Highs and Lows of Weight Status. 10. Weight Control: The Myths and Realities. 11. Disordered Eating: Anorexia Nervosa, Bulimia, and Pica. 12. Useful Facts about Sugars, Starches, and Fiber. 13. Diabetes Now. 14. Alcohol: The Positives and Negatives. 15. Proteins and Amino Acids. 16. Vegetarian Diets. 17. Food Allergies and Intolerances. 18. Fats and Cholesterol In Health. 19. Nutrition and Heart Disease. 20. Vitamins and Your Health. 21. Phytochemicals and Genetically Modified Food. 22. Diet and Cancer. 23. Good Things to Know About Minerals. 24. Dietary Supplements and Functional Foods. 25. Water is an Essential Nutrient. 26. Nutrient-Gene Interactions in Health and Disease. 27. Nutrition and Physical Fitness for Everyone. 28. Nutrition and Physical Performance. 29. Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy. 30. Nutrition for the Growing Years: Childhood Through Adolescents. 31. Nutrition and Health Maintenance for Adults of All Ages. 32. The Multiple Dimensions of Food Safety. 33. Aspects of Global Nutrition.

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