The Science of Nutrition offers a rigorous, science-based approach to nutrition that capitalizes on students’ natural interest in nutrition by demonstrating how nutrition relates to their own health. The text is uniquely organized using an applied approach which organizes vitamins and minerals based on their functions and effects on the body.
This applied approach is most evident in the functional organization of the micronutrient (vitamin and mineral) chapters. Rather than requiring students to memorize all the vitamins and minerals and their characteristics, the authors present them based on their functions (like fluid and electrolyte balance, antioxidant function, bone health, energy metabolism, immunity, and blood health) so that students can understand their effects on the body. This approach also allows instructors to go into greater depth on processes like energy and metabolism, fluid and electrolyte balance, antioxidants, blood health, bone health, and how micronutrients work in each of these functions.
Another unique feature of the The Science of Nutrition is its Nutri-Cases that focus on five recurring characters of various backgrounds and nutritional needs. The characters relate scenarios and ask questions related to the material being covered in each chapter, prompting students to think about nutrition issues in a real-life setting and to apply the material learned to real-life situations.
The authors have also concentrated on the goal of debunking commonly held myths about nutrition, and they do this with the Nutrition Myth or Fact? boxes and the chapter-opening Test Yourself true or false quizzes. The text achieves currency in the field of nutrition through the inclusion of the latest theories and research and through the Nutrition Debates, which highlight an examine hot topics occurring in the media today.
Chapter 1: The Role of Nutrition in Our Health
Chapter 2: Designing a Healthful Diet
Chapter 3: The Human Body: Are We Really What We Eat?
Chapter 4: Carbohydrates: Bountiful Sources of Energy and Nutrients
Chapter 5: Fat: An Essential Energy-Supplying Nutrient
Chapter 6: Proteins: Crucial Components of All Body Tissues
Chapter 7: Metabolism: From Food to Life
Chapter 8: Nutrients Involved in Energy Metabolism
Chapter 9: Nutrients Involved in Fluid and Electrolyte Balance
Chapter 10: Nutrients Involved in Antioxidant Function
Chapter 11: Nutrients Involved in Bone Health
Chapter 12: Nutrients Involved in Blood Health and Immunity
Chapter 13: Achieving and Maintaining a Healthful Body Weight
Chapter 14: Nutrition and Physical Activity: Keys to Good Health
Chapter 15: Disordered Eating
Chapter 16: Food Safety and Technology: Impact on Consumers
Chapter 17: Nutrition Through the Lifecycle: Pregnancy and the First Year of Life
Chapter 18: Nutrition Through the Lifecycle: Childhood and Adolescence
Chapter 19: Nutrition Through the Lifecycle: Adulthood and the Later Years
Chapter 20: Global Nutrition
Appendices: Nutrient Values of FoodsCalculations and Conversions, Nutrition and Physical Activity Recommendations for Canadians; Traditional Organization of Micronutrients; Caffeine Content of Foods; U.S. Exchange Lists; Stature-for-Age Charts; Organizations and Resources;
A&P Review; Basic Chemistry Review; Biochemical Structures and Pathways; Review of Nutrition Assessment; Protein Quality/Fatty Acids in Foods.
Answers to End-of-Chapter Questions
Glossary
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