Visualizing Nutrition: Everyday Choices / Edition 2

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Overview

This text is an unbound, binder-ready edition.

Visualizing Nutrition, 2e is intended for a one-term course in introductory Nutrition taught at both two- and four-year schools. Visualizing Nutrition, 2e offers students a valuable opportunity to identify and connect the central issues of nutritional science in a visual approach. As students explore the critical topics of nutrition, they create a desire to understand the topics through demonstration of their relevance to the readers personal life. The material provides students with the decision-making skills needed throughout their lifespan to navigate the myriad of choices they will face in promoting their good health and in preventing disease. Visualizing Nutritions critical thinking approach and a solid underpinning of the process of science empowers students to be knowledgeable consumers when faced with decisions about what to eat. As students apply the thought processes and decision-making skills learned throughout the course, they come to understand that there are not good foods and bad foods, but rather that each choice is only part of an overall healthy diet and that it is the sum of those choices that determines good nutrition. The premier art program, interactive components, and applicable content, make this a sure winner in sharing ones passion for Nutrition and engaging students. The new edition has been completely updated to include updated coverage and information on the latest Dietary Guidelines for Americans 2010 and all of the MyPlate information.

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Editorial Reviews

From The Critics
Reviewer: Amy Hess-Fischl, MS, RD, LDN, BC-ADM, CDE (University of Chicago Medical Center)
Description: I had the pleasure of reviewing the first edition of this book two years ago. This second edition continues to be the visually appealing book I remember, but with updated information. It continues to provide a wide array of photographs, courtesy of National Geographic.
Purpose: The purpose is to introduce undergraduate college students to the world of nutrition. The objectives are worthy and the book goes above and beyond to engage readers by providing an exceptional amount of real-world information on timely topics.
Audience: The book is written for undergraduate students — it can be used by all college students as an introduction to nutrition. Both authors are authorities on the subject.
Features: All aspects of nutrition are covered. Each chapter contains learning objectives, text boxes of definitions, colorful figures, tables, key terms, and self tests. They also include critical and creative thinking questions to help reinforce learning. New to this edition are the Dietary Guidelines for Americans 2010 (jointly issued and updated every five years by the Department of Agriculture (USDA) and the Department of Health and Human Services (HHS)) as well as MyPlate, the 2011 USDA guide to healthy eating, that took the place of MyPyramid. This edition also includes a "debate" section, which helps students evaluate both sides of controversial topics. One interesting debate question is "Should you avoid high-fructose corn syrup?" The authors state the situation and claims, and then delve into the research. The entire book is visually appealing, making it easy to read and understand.
Assessment: As I stated in my review of the first edition, this is an excellent source of basic nutrition information for undergraduate students. This amazingly illustrated book will certainly hold the attention of readers learning about nutrition.
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Product Details

  • ISBN-13: 9781118013809
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/28/2012
  • Edition description: New Edition
  • Edition number: 2
  • Pages: 634
  • Sales rank: 97,892
  • Product dimensions: 9.10 (w) x 10.70 (h) x 0.80 (d)

Table of Contents

1 Nutrition: Everyday Choices.
Food Choices and Nutrient Intake.
Nutrients and Their Functions.
Nutrition in Health and Disease.
Choosing a Healthy Diet.
Evaluating Nutrition Information.

2 Guidelines for a Healthy Diet.
Nutrition Recommendations.
Dietary Reference Intakes (DRIs).
Tools for Diet Planning.
Food and Supplement Labels.

3 Digestion: From Meals to Molecules.
The Organization of Life.
The Digestive System.
Digestion and Absorption of Nutrients.
Digestion in Health and Disease.
Delivering Nutrients and Eliminating Wastes.
An Overview of Metabolism.

4 Carbohydrates: Sugars, Starches, and Fibers.
Carbohydrates in Our Food.
Types of Carbohydrates.
Carbohydrate Digestion and Absorption.
Carbohydrate Functions.
Carbohydrates in Health and Disease.
Meeting Carbohydrate Needs.

5 Lipids: Fats, Phospholipids, and Sterols.
Fats in Our Food.
Types of Lipids.
Absorbing and Transporting Lipids.
Lipid Functions.
Lipids in Health and Disease.
Meeting Lipid Needs.

6 Proteins and Amino Acids.
Proteins in Our Food.
The Structure of Amino Acids and Proteins.
Protein Digestion and Absorption.
Protein Synthesis and Functions.
Protein in Health and Disease.
Meeting Protein Needs.

7 Vitamins.
A Vitamin Primer.
The Water-Soluble Vitamins.
The Fat-Soluble Vitamins.
Meeting Needs with Dietary Supplements.

8 Water and Minerals.
Water.
An Overview of Minerals.
Electrolytes: Sodium, Potassium, and Chloride.
Major Minerals and Bone Health.
Trace Minerals.

9 Energy Balance and Weight Management.
Body Weight and Health.
Energy Balance.
What Determines Body Size and Shape?
Managing Body Weight.
Eating Disorders.

10 Nutrition, Fitness, and Physical Activity.
Physical Activity, Fitness, and Health.
Exercise Recommendations.
Fueling Exercise.
Energy and Nutrient Needs for Physical Activity.
Ergogenic Aids.

11 Nutrition During Pregnancy and Infancy.
Changes in the Body During Pregnancy.
Nutritional Needs During Pregnancy.
Factors That Increase the Risks Associated with Pregnancy.
Lactation.
Nutrition for Infants.

12 Nutrition from 1 to 100.
Nutrition for Children.
Nutrition for Adolescents.
Nutrition for the Adult Years.
The Impact of Alcohol Throughout Life.

13 How Safe Is Our Food Supply?
Keeping Food Safe.
Pathogens in Food.
Agricultural and Industrial Chemicals in Food.
Technology for Keeping Food Safe.
Biotechnology.

14 Feeding the World.
The Two Faces of Malnutrition.
Causes of Hunger Around the World.
Causes of Hunger in the United States.
Eliminating Hunger.

Appendix A: Additional DRI Tables.

Glossary.

References.

Table and Line Art Credits.

Photo Credits.

Index.

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