Bring nutrition into focus with an innovative approach. Nutrition: From Science to You, Second Editionprovides the tools you need to understand the science of nutrition and successfully apply it in your personal life and future career. This text personalizes nutritional information to engage you in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. In addition, this revision takes the learning beyond the book with the powerful homework and study tools of MasteringNutrition, where you have key tutorial and coaching activities, complete with hints and wrong answer feedback, allowing you to master key content while saving instructors time. Teaching and Learning Experience This program will provide a better teaching and learning experience-for you and your students. Here's how: Clarify Tough Topics: Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand. Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition. Extend Learning: The new MasteringNutrition delivers proven results in helping students succeed, provides engaging experiences that personalize learning, and comes from a trusted partner with educational expertise and a deep commitment to helping students and instructors achieve their goals. Support Instructors: Robust instructor tools, including the Instructor Resource DVD and Test Bank, help you plan your lecture and assess your students. 0321840534 / 9780321840530 Nutrition: From Science to You Plus MasteringNutrition with eText -- Access Card Package Package consists of 0321840844 / 9780321840844 Nutrition: From Science to You 0321906829 / 9780321906823 MasteringNutrition plus MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition: From Science to You

Joan Salge Blake, MS, RD, LDN, Boston University

Joan Salge Blake is a clinical associate professor and dietetics internship director at Boston University’s Sargent College of Health and Rehabilitation Sciences. She teaches both graduate and undergraduate nutrition courses and has been a guest lecturer at both the BU Goldman School of Dental Medicine and BU School of Medicine. In 2011, she was nominated by the university for the U.S. Professor of the Year Award and previously, received the university's prestigious Whitney Powers Excellence in Teaching Award. Joan completed her MS from BU and is currently working toward her doctorate in educational media and technology at Boston University.

 

Joan is a member of the Academy of Nutrition and Dietetics (formerly the American Dietetic Association) and the Massachusetts Dietetic Association (MDA). She has been a presenter and Presiding Officer at both the ADA Annual Meeting and MDA Annual Convention. She is a past recipient of the Massachusetts Dietetic Association's Recognized Young Dietitian of the Year Award and was named the Academy's 2007 Outstanding Dietetic Educator. In 2009, she was honored as an Academy Outstanding Dietitian. She has served on the MDA board for close to a decade in many roles, including past MDA director of education and nominating committee chairperson. Joan is also an Academy of Nutrition and Dietetics National Media Spokesperson, responsible for representing the Academy in the media and promoting its initiatives. She conducts over 100 media interviews annually, and her nutrition segments can be seen regularly on Fox25 television in Boston. In addition to teaching and writing, Joan has a private practice specializing in weight management and lifestyle changes.

 

Kathy D. Munoz, EdD, RD, Humboldt State University

Kathy D. Munoz is a professor emerita and professor of nutrition in the Department of Kinesiology and Recreation Administration at Humboldt State University. She teaches undergraduate introductory nutrition, exercise nutrition, and weight management courses, and teaching preparation in higher education course in the Department of Education. She received her EdD from the University of Southern California in curriculum design and an MS in Foods and Nutrition with a minor in exercise physiology from Oregon State University. 

 

Kathy is a member of the Academy of Nutrition and Dietetics and the California Dietetic Association. Her professional memberships include Dietitians in Integrative and Functional Medicine (DIFM), Sports, Cardiovascular, and Wellness Nutrition (SCAN), and Weight Management (WM). She has published articles in Research Quarterly for Exercise and Sport, Children’s Health Care, Journal of Nutrition Education, and the International Journal of Sport Nutrition and Exercise, and has co-authored a series of curriculum guides for elementary teachers. Kathy has also been recognized for her research in, and development of, asynchronous learning.

 

Stella L. Volpe, PhD, RD, LDN, Drexel University

Stella is the Chair of the Nutrition Department at Drexel University. She is a nutritionist and exercise physiologist whose research is on obesity prevention, body composition, bone mineral density, and mineral metabolism and exercise. Stella’s current research revolves around the effects of the environment on obesity—both how the environment can be changed to prevent obesity, and how the environment has resulted in a more obese nation and world.

Stella is a Fellow of the American College of Sports Medicine. She is also a member of a number of scientific organizations: the American College of Nutrition, the American Society for Nutritional Sciences, the American Society of Clinical Nutrition, the American Dietetic Association, Community-Campus Partnerships for Health, and Sigma Xi. She has also been inducted into Delta Omega (Rho Chapter) National Public Health Honor Society and Gamma Beta Phi Honor and Service Organization.

1.  What Is Nutrition?

2.  Tools for Healthy Eating

3.  Digestion, Absorption, and Transport

4.  Carbohydrates

5.  Lipids

6.  Proteins

7.  Alcohol

8.  Metabolism

9. Fat-Soluble Vitamins

10.  Water-Soluble Vitamins

11.  Water

12.  Major Minerals

13.  Trace Minerals

14.  Energy Balance and Body Composition

15.  Weight Management

16.  Nutrition and Fitness

17.  Life Cycle Nutrition: Pregnancy through Infancy

18.  Life Cycle Nutrition: Toddlers through Adolescence

19.  Life Cycle Nutrition: Adults through the Later Years

20.  Food Safety Technology and Availability

21.  Hunger at Home and Abroad