Pub. Date:
Thomson Learning
Nutrition Now

Nutrition Now

by Judith E. Brown


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This text contains 32 stand-alone units covering all of the basics and the newest research in nutrition, including phytochemicals, dietary supplements, nutrient-gene interactions, and the new DRIs. The author presents health and fitness from a public health perspective, with an emphasis on global nutrition and the cultural aspects of food. The modular format of the text allows instructors to select only those units they would like to include for their course.

Product Details

ISBN-13: 9780534564407
Publisher: Thomson Learning
Publication date: 12/28/1998

About the Author

Judith E. Brown is a nutrition researcher, writer and speaker who provides consultation services to the food and pharmaceutical industries as well as government health programs. As a professor emeritus of the Division of Epidemiology and the Department of Obstetrics and Gynecology at the University of Minnesota, she successfully obtained and completed large, competitively funded research grants related to nutrition and health. Her areas of expertise include scientific advising on new product development, advising on product evaluation studies, public speaking to professional groups, consumer-oriented publications on topics specific to health and nutrition, and expert opinion papers on safety and efficacy of nutrients, neutraceuticals and fortified products. Dr. Brown has more than 30 years of instructional experience in the field of nutrition and has written more than 100 research articles for publication. An avid researcher and an exceptional writer and teacher, she is one of the most influential and respected authors in the field.

Table of Contents

1. Key Nutrition Concepts and Terms. 2. The Inside Story About Nutrition and Health. 3. Ways of Knowing About Nutrition. 4. Understanding Food and Nutrition Labels. 5. Nutrition, Attitudes, and Behavior. 6. What’s a Healthful Diet? 7. How the Body Uses Food. 8. Calories! Food, Energy, and Energy Balance. 9. The Highs and Lows of Body Weight. 10. Weight Control: Myths and Realities. 11. Disordered Eating: Anorexia Nervosa, Bulimia, and Pica. 12. Useful Facts About Sugars, Starches, and Fiber. 13. Alcohol: The Positives and Negatives. 14. Diet and Dental Health. 15. Proteins and Amino Acids. 16. Vegetarian Diets. 17. Food Allergies and Intolerances. 18. Fats and Cholesterol in Health. 19. Nutrition and Heart Disease. 20. Vitamins and Your Health. 21. Phytochemicals and Other Naturally Occurring Substances in Food. 22. Diet and Cancer. 23. Good Things to Know About Minerals. 24. Dietary Supplements. 25. Water is an Essential Nutrient. 26. Nutrition and Physical Fitness for Everyone. 27. Nutrition and Physical Performance. 28. Good Nutrition for Life: Pregnancy, Breastfeeding, and Infancy. 29. Nutrition for the Growing Years: Childhood through Adolescence. 30. Nutrition and Health Maintenance for Adults of all Ages. 31. The Multiple Dimensions of Food Safety. 32. Aspects of Global Nutrition. Appendixes: A: Table of Food Composition. B: User's Guide for Dietary Analysis Software. C: Reliable Sources of Nutrition Information. D: The U. S. Food Exchange System. E: Table of Intentional Food Additives. F: Cells. G: Canada: Recommendations, Choice System, and Labels. GLOSSARY. INDEX.

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