Discovering Nutrition (Includes Navigate 2 Advantage Access)

Chapter 1 Food Choices: Nutrients and Nourishment
Chapter 2 Nutrition Guidelines: Tools for a Healthful Diet
Chapter 3 The Human Body: from Food to Fuel
Chapter 4 Carbohydrates: Simple Sugars and Complex Chains
Spotlight on Alcohol
Chapter 5 Lipids: Not Just Fat
Chapter 6 Proteins and Amino Acids: Function Follows Form
Chapter 7 Vitamins: Vital Keys to Health
Spotlight on Dietary Supplements and Functional Foods
Chapter 8 Water and Minerals: The Ocean Within
Spotlight on Metabolism and Energy Balance
Chapter 9 Nutrition for Physical Performance
Spotlight on Eating Disorders
Chapter 10 Diet and Health
Spotlight on Obesity and Weight Management
Chapter 11 Life Cycle: Maternal and Infant Nutrition
Chapter 12 Life Cycle: Childhood Through Older Adulthood
Spotlight on World Nutrition
Chapter 13 Food Safety and Technology: Microbial Threats and Genetic Engineering
Appendix A Dietary Reference Intakes
Appendix B USDA Food Intake Patterns
Appendix C Nutrition Assessment Methods
Appendix D Vitamin and Mineral Summary Tables
Appendix E The Gastrointestinal Tract
Appendix F ATP Produced from Macronutrients
Appendix G Major Metabolic Pathways
Appendix H Food Safety Tables
Appendix I Information Resources
Appendix J Calculations and Conversions

Each new print copy includes Navigate 2 Advantage Access that unlocks a comprehensive and interactive eBook, animations, student practice activities and assessments, a full suite of instructor resources, and learning analytics reporting tools.

Incorporating the latest research and dietary guidelines, Discovering Nutrition, Sixth Edition introduces students to the fundamentals of nutrition with an engaging and personalized approach. Written with a diverse student population of nutrition majors and non-majors in mind, this text focuses on teaching behavior change and personal decision making with an emphasis on how our nutritional behaviors influence lifelong personal health and wellness, while also presenting up-to-date scientific concepts in a number of innovative ways. Students will learn practical consumer-based nutrition information using the features highlighted through the text, including the new Why is this Important? feature describing the practical importance of key concepts, For Your Information boxes presenting controversial topics, and Quick Bites offering fun facts.

Features & Benefits

• NEW – The Why is this Important? feature breaks down the practical importance and value of the information students are learning.
• NEW – The Getting Personal feature encourages students to apply learned concepts to their newly gained nutritional knowledge to understanding their own diets and habits.
• UPDATED - The “Spotlight on Eating Disorders” has been significantly revised to reflect the current state of knowledge surrounding eating disorders and disordered eating, as well as the diagnostic criteria listed in the DSM-V.
• UPDATED – Content reflects the 2015-2020 Dietary Guidelines for Americans, as well as the redesigned Nutrition Facts label that will be required on most packaged food by January 2020.
• UPDATED – The latest position statements from the Academy of Nutrition and Dietetics, the American Heart Association, and other organizations appear throughout the text, while FYI and Quick Bite features have been refreshed to reflect the latest research and points of interest.

Paul Insel-Adjunct Professor of Psychiatry and Behavioral Sciences, Stanford University, Stanford, California
Dr. Insel is an Adjunct 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, MDA-Logan University
Kimberley A. McMahon received her registration with the Academy of Nutrition and Dietetics upon completion of a nutrition program at Montana State University, and Dietetic Internship at Miami Valley Hospital in Dayton, Ohio. Kimberley's graduate studies at Utah State University investigated person's success with behavior and weight management as it relates to personality psychology and the extent to which individuals believe they can control events affecting themselves. Kimberley has taught nutrition courses at Utah State University and Northern Kentucky University in both traditional and online settings including basic nutrition, advanced nutrition, medical terminology, nutrition for exercise and sport, dietetics administration, and clinical nutrition. Kimberley is currently an Adjunct Instructor in the Master of Science Degree in Nutrition & Human Performance at Logan University. In addition to Nutrition and Discovering Nutrition, she is 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. Kimberley is currently licensed as a Dietitian in the state of Indianapolis.

Melissa Bernstein, PhD, RD, LD, FAND-Chicago Medical School
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, which is now within Chicago Medical School, 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.