Contemporary Nutrition is designed for students with little or no background in college-level biology, chemistry or physiology. It provides the ideal balance of reliable nutrition information and practical consumer-oriented knowledge. With a friendly writing style, the authors act as the student's personal guide to dispelling common misconceptions and to gaining a solid foundation for making informed nutrition choices.
Contemporary Nutrition emphasizes that a population consists of individuals with varying genetic and cultural backgrounds, and these individuals will have varying responses to diet. The knowledge gained from this text will allow students to personalize nutrition information and make smart choices.
|Publisher:||McGraw-Hill Higher Education|
|Edition description:||Older Edition|
|Product dimensions:||6.00(w) x 1.25(h) x 9.00(d)|
About 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.
ANNE M. SMITH, Ph.D., R.D., L.D., is an associate professor at The Ohio State University. She was the recipient of the 1995 Outstanding Teacher Award from the College of Human Ecology, the 2008 Outstanding Dietetic Educator Award from the Ohio Dietetic Association, the 2006 Outstanding Faculty Member Award from the Department of Human Nutrition, and the 2011 Distinguished Service Award from the College of Education and Human Ecology for her commitment to undergraduate education in nutrition. Dr. Smith’s research in the area of vitamin and mineral metabolism has appeared in prominent nutrition journals, and she was awarded the 1996 Research Award from the Ohio Agricultural Research and Development Center. She is a member of the American Society for Nutrition and the Academy of Nutrition and Dietetics.
Table of Contents
NUTRITION: A KEY TO HEALTHChapter 1: What You Eat and WhyChapter 2: Guidelines for Designing a Healthy DietChapter 3: The Human Body: A Nutrition Perspective
THE ENERGY NUTRIENTS AND ENERGY BALANCEChapter 4: CarbohydratesChapter 5: LipidsChapter 6: ProteinsChapter 7: Energy Balance and Weight Control
VITAMINS, MINERALS AND WATERChapter 8: VitaminsChapter 9: Water and Minerals
NUTRITION: BEYOND THE NUTRIENTSChapter 10: Nutrition: Fitness and SportsChapter 11: Eating Disorders: Anorexia Nervosa,
Bulimia Nervosa, and Other ConditionsChapter 12: Undernutrition Throughout the WorldChapter 13: Safety of Food and Water
NUTRITION: A FOCUS ON THE LIFE STAGESChapter 14: Pregnancy and BreastfeedingChapter 15: Nutrition from Infancy through AdolescenceChapter 16: Nutrition during Adulthood________________________________________