Personal Nutrition / Edition 2 available in Paperback
- Pub. Date:
- West Group
This text covers the essentials of nutrition at a basic level with little discussion of physiology or biochemistry, emphasizing the practical application of nutrition principles to everyday life. The book's topics are organized in the same way as most introductory courses are organized but all of the information is presented in just eleven chapters and 600 pages making it the briefest textbook available. The text's many unique and interactive features, such as Nutrition Scorecard and The Savvy Diner, reflect its consumer-oriented approach and invite the reader to explore ways in which to make healthful nutrition choices.
|Edition description:||Older Edition|
|Product dimensions:||6.00(w) x 1.25(h) x 9.00(d)|
About 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.
Table of Contents1. The Art of Understanding Nutrition. 2. The Pursuit of an Ideal Diet. 3. The Carbohydrates: Sugar, Starch, and Fiber. 4. The Lipids: Fats and Oils. 5. The Proteins and Amino Acids. 6. The Vitamins. 7. Water and the Minerals. 8. Weight Control. 9. Nutrition and Fitness. 10. The Life Cycle: Conception Through the Later Years. 11. Food Safety and the Global Food Supply. Appendixes. Index.