Nutritional Sciences: From Fundamentals to Food

Features

• Cover Type: Hard Cover with 704 pages
• Published by: Wadsworth Publishing
• Edition: 1st Edition June 30, 2006
• Written in: English
• ISBN 10 Number: 0495317861
• ISBN 13 Number: 978-0495317869
• Book Dimensions: 11.1 x 8.8 x 1 inches
• Weighs: 3.8 pounds

Product Description
NUTRITIONAL SCIENCES: FROM basics TO FOOD presents the basics of nutrition with unique coverage of the fundamental science underlying it, including its foundation in anatomy, physiology, and biochemistry. It is organized and written in a clear narrative style, with a linear format that builds concepts, engages students, and promotes a more thorough understanding. It is comprehensive in its coverage, including the most current information, and also unique in its brevity, making it easier to cover the material in a semester or quarter's time. From its emphasis on the fundamental science to the impressive integrated visual and media, relevant and supportive pedagogical features, and extensive supplemental resources (i.e. Diet Analysis+ 8.0, PowerPoint®, and JoinIn? on TurningPoint®), this text is a fresh presentation of nutrition concepts that instructors and students will praise.

About The Author
Dr. Michelle "Shelley" McGuire teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in the research of understanding of how breastfeeding and lactation influence both maternal and child health and well-being. Recent research has focused on investigating how maternal diet influences milk fat content and, thus, energy intake and fatty acid consumption of the breastfeeding child. Dr. McGuire has been teaching the basic nutrition course for several years and has a strong appreciation of the course, its goals and objectives, and the variety of student needs. This experience coupled with her strong writing and research background has helped her create an exciting and refreshing text for the Introductory Nutrition course.

Dr. Kathy Beerman teaches in the Department of Food Science and Human Nutrition at Washington State University. She is the author of several published articles, and specializes in research focusing on the effects of isoflavones on health parameters in postmenopausal women and the impact of breastfeeding on postpartum, amenorrheal women. Dr. Beerman teaches the basic nutrition course for health majors, as well as Nutrition Education, Life Cycle Nutrition, and Pathophysiology, and has applied her years of teaching experience and writing to help create this new and innovative Introductory Nutrition text.

Reader Reviews
This review is from: Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet and InfoTrac® 2-Semester Printed Access Card) (Hardcover) I bought this book for class and I would say it really helps a lot in a way that it gives more explanations and more details about things that are not discussed in class. Because usually teachers do require reading and details that are not covered in class would still be on the test. And, some teachers do not explain some things very well, so reading this book helps in understanding the theory.