Nutrition, Fifth Edition is a completely revised and updated text. The new edition is challenging, student-focused and provides the reader with the knowledge they need to make informed decisions about their overall nutrition and a healthy lifestyle.
Central to Nutrition, Fifth Edition is its rigorous coverage of the science of nutrition, metabolism, and nutrition-related diseases. Practical content coupled with focused chapter learning objectives reinforce key concepts to improve retention and learning outcomes. An integrated pedagogy accommodates different learning styles to promote knowledge, behavior change and student comprehension of the material.
The Fifth Edition has been updated to include a new spotlight on obesity, an updated chapter on metabolism as well as a revised chapter on energy balance and body composition. New Nutrition Science in Action scenarios present contemporary examples of the science behind nutrition. Important biological and physiological concepts such as emulsification, glucose regulation, digestion and absorption, fetal development, nutritional supplements, weight management and exercise are covered throughout the text and reinforced through updated tables and graphics.
New to the Fifth Edition:
- Spotlight on Obesity
- Chapter Learning Objectives added to the beginning of each chapter
- All New Nutrition Science in Action Features
- Updated chapter pedagogy includes new definitions and statistics based on the 2010 Dietary Guidelines, USDA MyPlate, and Healthy People 2020
- Updated position statements reflect the new Academy of Nutrition and Dietetics
- Revised and updated art gives the text a modern and current feel.
- Learning Objectives map to chapter content
- Think About It questions at the beginning of each chapter present realistic nutrition-related situations and ask the students to consider how they would behave in such circumstances.
- Position statements from the Academy of Nutrition and Dietetics, the American College of Sports Medicine, and the American Heart Association bolster the assertions made by the authors, showcasing concurrent opinions held by some of the leading organizations in nutrition and health.
- Quick Bites present fun facts about nutrition-related topics such as exotic foods, social customs, origins of phrases, folk remedies, and medical history, among others.
- For Your Information offers more in-depth treatment of controversial and timely topics, such as unfounded claims about the effects of sugar, whether athletes need more protein, and usefulness of the glycemic index.
- Label to Table helps students apply their new decision-making skills at the supermarket. It walks students through the various types of information that appear on food labels, including government-mandated terminology, misleading advertising phrases, and amounts of ingredients.
- Nutrition Science in Action walks students through science experiments involving nutrition. It presents observations and hypotheses, an experimental plan, and results, conclusions, and discussions that allow students to apply their knowledge of nutrition to real-life experiments outside of the classroom.
- Key Terms are defined on the page for quick student comprehension, and are listed in the learning portfolio at the end of every chapter.
- Study Points summarize the key concepts of every chapter.
- Study Questions challenge students to consider the material they learned, and test their comprehension with concise, focused questions.
- Try This activities encourage students to put theory into practice and will help students whose learning style is experimental.
- What About Bobbie tracks the eating habits and health-related decisions of a typical college student enabling students to apply the material they have learned in the chapter to a typical situation.
- Electronic Student Study Guide access is available with every new text at no additional cost to your students
Table of Contents
Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines and Assessment
Spotlight on Complementary and Alternative Nutrition: Functional Foods and Dietary Supplements
Chapter 3 Digestion and Absorption
Chapter 4 Carbohydrates
Chapter 5 Lipids
Chapter 6 Proteins and Amino Acids
Chapter 7 Alcohol
Chapter 8 Metabolism
Chapter 9 Energy Balance, Body Composition, and Weight Management
Spotlight on Obesity
Chapter 10 Fat-Soluble Vitamins
Chapter 11 Water-Soluble Vitamins
Chapter 12 Water and Major Minerals
Chapter 13 Trace Minerals
Chapter 14 Sports Nutrition: Eating for Peak Performance
Spotlight on Eating Disorders
Chapter 15 Diet and Health
Chapter 16 Life Cycle: Maternal and Infant Nutrition
Chapter 17 Life Cycle: From Childhood Through Adulthood
Chapter 18 Food Safety and Technology: Microbial Threats and Genetic Engineering
Chapter 19 World View of Nutrition: The Faces of Global Malnutrition
About the Authors
Paul Insel-Stanford University, Stanford, California
Dr. Insel is an Adjunct Clinical Associate Professor of Psychiatry and Behavioral Sciences at Stanford University. In addition to being the Principal Investigator on several NIH nutrition projects, he is the senior author of the seminal text in health education and has co-authored several best-selling nutrition books.
Don Ross-California Institute of Human Nutrition, California
Mr. Ross is co-director of the California Institute of Human Nutrition. For 15 years he has created health and nutrition educational materials for consumers, professionals, and college students. He has special expertise in communicating complicated physiological processes with easily understood graphical presentations. NIH selected his Travels with Cholesterol for distribution to consumers. His multidisciplinary focus brings together the fields of psychology, nutrition, biochemistry, and medicine.
Kimberley McMahon, RD-Utah State University
Kimberley A. McMahon is a Registered Dietitian and Adjunct Instructor in the Nutrition, Dietetics, and Food Sciences Department at Utah State University (Logan, Utah). Kimberley has taught basic nutrition, nutrition for exercise and sport, dietetics administration, clinical nutrition courses, and assists with the on-line Masters of Dietetics Administration program. She is a co-author of Eat Right! Healthy Eating in College and Beyond. Her interests and experience are in the areas of wellness, weight managements, sports nutrition, and eating disorders.
Melissa Bernstein, PhD, RD, LD-Rosalind Franklin University of Medicine and Science
Dr. Bernstein received her dietitian registration with the American Dietetics Association upon completion of a coordinated nutrition program at Syracuse University. After working as a clinical dietitian in the Boston area, she went on to complete her Masters of Science and Doctoral degrees at Tufts University's Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy. Her graduate studies at the USDA Human Nutrition Research Center on Aging focused on Nutritional Biochemistry and Exercise Physiology with a concentration on Geriatrics. Dr Bernstein's thesis research merged these fields as she investigated the effects of diet and physical activity on the overall health and well-being of elders. While in graduate school, she worked as an adjunct professor and a consulting dietitian in private practice. Following her graduation in 1994, Dr. Bernstein continued teaching both traditional and online nutrition courses. In 2006, Dr Bernstein joined the Nutrition Department faculty at Rosalind Franklin University of Medicine and Science as an Assistant Professor. Dr Bernstein has contributed to and authored numerous textbook chapters and peer–reviewed journal publications on the topics of nutrition for Older Adults. Dr Bernstein is currently Licensed as a Dietitian by the state of Ohio.