Personal Nutrition / Edition 8

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Overview

Nutrition is personal. Knowledge is power. PERSONAL NUTRITION helps students turn knowledge into the power to make changes and live smarter. Created to help students be smarter consumers, PERSONAL NUTRITION builds the scientific foundation of nutrition through an accessible narrative and application. The functional presentation of vitamins and minerals in Chapter 7 and Chapter 8 provides students with a meaningful context for understanding their importance in maintaining good health. By engaging students through practical examples and exercises, the content empowers them with the knowledge and tools to make smart decisions regarding their personal nutrition and health. Updated with 2010 Dietary Guidelines and new learning objectives, the Eighth Edition presents current information in a format that focuses students on the most important topics. PERSONAL NUTRITION motivates students to become informed consumers and to make changes in their everyday life — starting now.

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: 9781111571139
  • Publisher: Cengage Learning
  • Publication date: 1/1/2012
  • Edition description: New Edition
  • Edition number: 8
  • Pages: 608
  • Sales rank: 307,231
  • Product dimensions: 8.90 (w) x 10.80 (h) x 0.90 (d)

Meet the Author

Dr. Marie Boyle received her B.A. in psychology from the University of Southern Maine and her M.S. and Ph.D. in nutrition from Florida State University. She is author of PERSONAL NUTRITION and coauthor of COMMUNITY NUTRITION IN ACTION: AN ENTREPRENEURIAL APPROACH. Dr. Boyle is a professor of nutrition, chairperson of the Foods and Nutrition Department, and director of the Graduate Program in Nutrition at the College of Saint Elizabeth in Morristown, New Jersey. She also teaches online distance courses in public health nutrition for the University of Massachusetts in Amherst. Her other professional activities include membership in the American Public Health Association, the Academy of Nutrition and Dietetics, and the Society for Nutrition Education and Behavior, as well as serving as an author and reviewer for the latter two organizations. She coauthored the current position paper of the Academy of Nutrition and Dietetics on Food and Nutrition Security in Developing Nations, and serves as editor-in-chief of the Journal of Hunger and Environmental Nutrition from Taylor & Francis Publishers.

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: A Functional Approach. 8. The Minerals and Water. 9. Impact of Fluids and Beverages on Nutritional Health. 10. Weight Management. 11. Nutrition and Fitness. 12. The Life Cycle: Conception Through the Later Years. 13. Food Safety and the Global Food Supply. Appendix A: An Introduction to the Human Body. Appendix B: Aids to Calculations and the Food Exchange System. Appendix C: Canadian Nutrition and Physical Activity Guidelines. Appendix D: Chapter Notes. Appendix E: Answers to in Review Questions. Appendix F: Table of Food Composition. Glossary. Index.

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