Perspectives in Nutrition / Edition 7

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Overview

Perspectives in Nutrition, Seventh Edition, is an introductory nutrition text appropriate for the majors and mixed-majors nutrition courses. This student-focused text presents the major concepts in nutrition including the body's use of food nutrients and diet planning throughout the life cycle. The text places special emphasis on the application of nutrition principles in everyday life by exploring the health consequences of nutrition practices.

The book contains color illustrations.

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Editorial Reviews

Manisha Harisingh Maskay
This third edition provides a comprehensive and lucid overview of the principles of nutrition and their application. This edition includes new features such as critical thinking questions, nutrition focus boxes, and more expert opinions, which enable the reader to grapple with important issues and develop an improved understanding of the complexities of nutrition. The book seeks to support introductory nutrition courses. It presents a range of topics, including the elements of nutrition science, perspectives in current nutrition research, expert opinions on controversial nutrition issues, and an invitation to apply nutrition principles to case studies. It is geared to a diverse body of students majoring in nutrition, health sciences, home economics, and physical education. Medical and dental students would benefit from the case-study approach. This edition has features that will augment learning. Sections on basic chemistry and mathematics in the appendix provide tools to improve understanding of nutrition concepts. The comprehensive glossary, definitions in text margins, and well-designed, strategically placed illustrations will contribute to better comprehension. The expert opinions expose students to leaders in nutrition and assist in the evaluation of scientific evidence. Availability of reliable nutrition resources in the appendix and carefully selected current references at the end of each chapter also furnish avenues to reinforce knowledge. The case studies promote application of nutrition principles to actual situations. The inclusion of cartoons within the text, however, undermines the serious nature of the material and does not add to the quality of this book.Attractive and easy to read, this book successfully melds scientific concepts with practical applications. It enables the reader to develop a clear understanding of complex nutrition concepts. This is an excellent resource for the beginning nutrition student, as a textbook a for an introductory nutrition course, as well as a reliable and clear reference on basic nutrition.
Booknews
A text intended for students majoring in nutiriton, the health sciences, home economics, nursing, physical education, and other health-related areas. Coverage includes nutrition basics, the energy- yielding nutrients, energy production and balance, the vitamins and minerals, and nutrition in the life cycle. Includes abundant photos and pedagogical trappings. Annotation c. Book News, Inc., Portland, OR (booknews.com)
Doody's Review Service
Reviewer: Dale A. Schoeller, PhD (University of Wisconsin-Madison)
Description: This is the sixth edition of a textbook for undergraduates in an introductory course on human nutrition. The previous edition was published in 2002.
Purpose: The aim is to provide an introduction to basic human nutritional needs and how to select a diet that meets those needs. This is an excellent textbook for students entering a major in nutrition or students wanting to learn the practical aspects of human biology.
Audience: It is assumed that readers have taken freshman chemistry and an introductory course in biology. The level of the book is ideal for college students and provides valuable basic nutrition education to any reader interested in the understanding the basics of human nutrition and nutritional requirements. The author is a well respected nutritionist and experienced educator.
Features: The book can be roughly divided into three sections: the basics of human nutrition including the concept of a healthy diet, food choices, and introductory metabolism; the summary of the nutrients, their actions and requirements; and special nutritional considerations for infancy, pregnancy, lactation, aging, sports and malnutrition. This book is excellent at integrating nutrition with biochemistry, physiology, and medicine in order to provide undergraduates with a basic understanding of the biological rationale for nutrition requirements as well as how to choose a diet that meets those requirements. The book is well illustrated with color drawings that help readers understand the underlying biochemical and physiologic mechanisms. The table of contents and index are detailed. The book also has review questions for each chapter as well as inserts from experts in the field that deal with some current theories. There is a wealth of information provided in appendixes, including review material on chemistry and physiology, dietary advice, height and weight evaluation, nutrient requirements, and food composition. The only major shortcoming is that this edition was written before publication of 2005 USDA nutrition guidelines and this is in need of updating.
Assessment: This book accomplishes its goal of providing introductory material on human nutrition for undergraduates. It is an excellent learning tool that integrates human nutrition with the biological sciences and is among the best of the introductory textbooks for undergraduate nutrition because it provides the biological and physiologic basis of human nutrition along with the information on foods and diet.

5 Stars! from Doody
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Product Details

  • ISBN-13: 9780073228068
  • Publisher: McGraw-Hill Companies, The
  • Publication date: 6/23/2006
  • Edition description: REV
  • Edition number: 7
  • Pages: 758
  • Product dimensions: 9.20 (w) x 11.20 (h) x 1.69 (d)

Meet the Author

Gordon M. Wardlaw, Ph.D., has taught introductory nutrition courses to students in the Department of Human Nutrition at The Ohio State University, and at other colleges and universities. Dr. Wardlaw is the author of many articles that have appeared in prominent nutrition, biology, physiology, and biochemistry journals and was the 1985 recipient of the American Dietetic Association’s Mary P. Huddleson Award. Dr. Wardlaw is a member of the American Society for Nutritional Sciences and is certified as a Specialist in Human Nutrition by the American Board of Nutrition. Dr. Wardlaw is currently retired from academia.

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Table of Contents

Preface to the Instructor
Preface to the Student
1 What Nourishes You? 1
Expert Opinion: Junk foods of junk diets? 16
2 The Basis of a Healthy Diet 31
Nutrition Perspective: What's on the label? [s.n.]
3 Carbohydrates 69
Expert Opinion: The value of intense sweeteners 96
4 Lipids 107
Expert Opinion: Women and heart disease 128
5 Proteins 151
Expert Opinion: A close look at soybeans 172
6 Digestion and Absorption 183
Expert Opinion: Gastroquackery 202
7 Metabolism 217
Expert Opinion: Molecular biology in nutrition 222
8 Energy Balance 253
Expert Opinion: Do carbohydrates turn into fat? 260
9 Weight Control 293
Expert Opinion: Very-low-calorie diets in the treatment of obesity 316
10 Nutrition for Fitness 331
Expert Opinion: What can a physically active lifestyle promise? 340
11 Eating Disorders 367
Expert Opinion: Eating disorders 382
12 The Fat-Soluble Vitamins 395
Expert Opinion: Given current information, should healthy Americans take antioxidant supplements? 422
13 The Water-Soluble Vitamins 437
Expert Opinion: Some mysteries surrounding vitamin B-6 454
14 Water and the Major Minerals 487
Expert Opinion: Calcium: an under-consumed essential nutrient 516
15 The Trace Minerals 531
Expert Opinion: Chromium: charlatans' delight or nutritionists' concern? 556
16 Pregnancy and Lactation 571
Expert Opinion: Human milk: the ecologically sound way to feed an infant 596
17 Infants, Children, and Teenagers 611
Expert Opinion: Helping children to eat well 636
18 The Adult Years 657
Expert Opinion: What should I eat to live longer? 666
19 Food Safety 697
Expert Opinion: How safe is the American food supply? 720
20 Undernutrition throughout the World 737
Expert Opinion: The human side of hunger and poverty in America 750
App. A: Food composition table A-1
App. B: Chemistry: a tool for understanding nutrition A-75
App. C: Mathematical tools for use in nutrition study A-91
App. D: U.S. Dietary Goals A-93
App. E: Dietary advice for Canadians A-95
App. F: Exchange System lists A-101
App. G: Dietary intake and energy expenditure assessment A-111
App. H: Fatty acids, including omega-3 fatty acids in foods A-121
App. I: Important chemical structures A-125
App. J: Metabolic pathways: glycolysis and the citric acid cycle A-129
App. K: Energy cost of various activities A-131
App. L: Determination of frame size A-133
App. M: Caffeine content of foods A-135
App. N: Carotenoid content of selected fruits and vegetables A-139
App. O: Prenatal weight gain chart A-141
App. P: Common food additives A-143
App. Q: Sources of nutrition information A-145
Answers to Nutrition Awareness Inventories NA-1
Answers to Critical Thinking Questions CT-1
Glossary G-1
Index I-1
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