Nutritional Sciences: From Fundamentals to Food

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Cengage Learning, Jun 28, 2006 - Medical - 704 pages
NUTRITIONAL SCIENCES: FROM FUNDAMENTALS 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 JoinInTM on TurningPoint), this text is a fresh presentation of nutrition concepts that instructors and students will praise.
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A sweeping view of the natural functions of food and our body written for lay people.
Every senior citizen should become aware of this book. Every 5th grade student should begin to study this book as
a guideline for a future healthy life style. I came upon this book by pure accident but I will keep its content close at hand for the rest of my rational life span. 


The Science of Nutrition
Assessing Nutritional Status and Guidelines for Dietary Planning
Chemical and Biological Aspects of Nutrition
Nutritional Physiology Digestion Absorption Circulation and Excretion
Energy Metabolism
FatSoluble Vitamins
The Trace Minerals
The Major Minerals and Water
Life Cycle Nutrition

Energy Balance and Body Weight Regulation
WaterSoluble Vitamins

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About the author (2006)

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. Beerman teaches in the School of Biological Sciences at Washington State University. She is the author of several published articles assessing the impact of bioactive components in soy (isoflavones) on health parameters in menopausal women. More recently, she has been studying the prevalence of iron deficiency anemia in rural, impoverished regions of Guatemala, and efficacy of a novel approach to improve iron status in women and children. Dr. Beerman teaches the 300-level nutrition course for health-related majors (Nutrition, Health, and Disease), as well as courses related to women's health (Biology of Women). She also teaches a course in teaching methodology (Teaching Methods in Higher Education) for graduate students. Since joining the faculty at Washington State University in 1989, she has taught more than 12,000 students and has been the recipient of several college and university teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition, health sciences and educational pedagogy, has helped create this innovative introductory nutrition text.

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