Personal Nutrition, 7th Edition / Edition 7

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Overview

PERSONAL NUTRTION, 7th Edition, is written for an undergraduate applied introductory nutrition course found in departments of Nutrition, Family and Consumer Science, Health Science, and Physical Education. Students taking this course may receive a science credit or general education credit, or they may enroll in the course for personal interest. At twelve chapters, this is the shortest introductory text on the market that also covers a wide variety of nutrition topics. It begins by defining nutrition, examines macro- and micronutrients, and ends by discussing life-cycle and global food issues. The text is accessible and personal—designed to improve a student's understanding of food, nutrition, digestion, and health—and contains very little biochemistry.

Discusses how to analyze food labels, food safety, food sources for nutrients, how to plan a healthy diet, etc.

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Editorial Reviews

Booknews
Boyle (dietetics, College of Saint Elizabeth, NJ) introduces readers to the complex world of nutrition. She explains in detail about different elements of a nutritious diet, examines weight control and exercise, as well as topics such as aging, nutrition for children and food safety and the global food supply. Quizzes throughout the book help to personalize the material, allowing readers to evaluate their own food habits and needs. Colorful charts, photographs, and drawings enliven the text and help clarify points. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780495560081
  • Publisher: Cengage Learning
  • Publication date: 12/19/2008
  • Series: Available Titles CourseMate Series
  • Edition description: Older Edition
  • Edition number: 7
  • Pages: 624
  • Product dimensions: 8.90 (w) x 10.70 (h) x 0.90 (d)

Meet the Author

Dr. Marie Boyle Struble is Adjunct Professor and former Director of the Graduate Program in Nutrition at the College of Saint Elizabeth in Morristown, NJ, and is editor of the Journal of Hunger & Environmental Nutrition for The Haworth Press. She holds a BA in Psychology from the University of Southern Maine and received her MS and PhD in Nutrition from Florida State University. She teaches in areas such as Community Nutrition, Public Health Nutrition, and Nutrition Applications of Psychological and Sociological Issues. Marie Boyle Struble is the author of two successful texts, PERSONAL NUTRITION, coauthored with Sara Long, and COMMUNITY NUTRITION IN ACTION: AN ENTREPRENEURIAL APPROACH, coauthored with Dr. David Holben. She is a member of the American Dietetic Association, the American Public Health Association, and the Society for Nutrition Education.

SARA LONG ROTH, PhD, RD, is Professor in the Department of Animal Science, Food and Nutrition and Director, Didactic Program in Dietetics at Southern Illinois University Carbondale. Prior to obtaining her PhD in health education, she practiced as a clinical dietitian for 11 years. Her specialty areas are medical nutrition therapy, nutrition education, and food and nutrition assessment. She is an active leader in national, state, and district dietetic association's where she has served in numerous elected and appointed positions, including the Commission on Accreditation of Dietetics Education, and Commission on Dietetic Registration. Dr. Long is coauthor of Understanding Nutrition Therapy and Pathophysiology, Medical Nutrition Therapy: A Case Study Approach, Foundations and Clinical Applications of Nutrition: A Nursing Approach, and Essentials of Nutrition and Diet Therapy. Dr. Long has received various awards and honors for teaching, including Outstanding Dietetic Educator (ADA) and Outstanding Educator for the College of Agricultural Sciences.

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Table of Contents

1. The Basics of Understanding Nutrition. 2. The Pursuit of a Healthy Diet. 3. Anatomy for Nutrition's Sake. 4. The Carbohydrates: Sugar, Starch, and Fiber. 5. The Lipids: Fats and Oils. 6. The Proteins and Amino Acids. 7. The Vitamins, Minerals, and Water: A Functional Approach. 8. The Impact of Fluids and Beverages on Nutritional Health. 9. Weight Management. 10. Nutrition and Fitness. 11. The Life Cycle: Conception Through the Later Years. 12. Food Safety and the Global Food Supply. Appendix A: Aids to Calculations and the Food Exchange System. Appendix B: Canadian Dietary Guidelines and Recommendations. Appendix C: Chapter Notes. Appendix D: Answers to Review Questions. Appendix E: Table of Food Composition.

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