In this breakthrough introductory text, educators Jamie Pope and Steve Nizielski, and science writer, Alison McCook use real stories—about real people and real science—to teach the basic concepts of nutrition. Each chapter reads like
Scientific American-style article, with compelling reporting and beautifully designed infographics providing a context for the scientific content. Unique chapters on timely topics (diabetes, cardiovascular disease, plant-based diets, fat- and water-soluble vitamins, dietary supplements, and the college years) exemplify the book’s thoroughly contemporary approach to nutrition science.
Nutrition for Changing World is also the only textbook for the course to offer automatically graded dietary analysis activities using the USDA’s open-access SuperTracker. These exercises are in LaunchPad, a dedicated online course space that compliments the text to provide students with a fully integrated print/digital learning experience.
For those courses that explore the micronutrients by function in the body, the first edition includes a 10-page Infographic that arranges micronutrient coverage by nutrients involved in metabolism, antioxidant function, bone health, and blood health. This rich appendix (Appendix A3) includes embedded questions for student reflection and cross-references to the vitamins and minerals chapters. The Appendix is also available in PowerPoint for instructor use.
JAMIE POPE, M.S., R.D., has been with Vanderbilt University since 1986, working in the areas of obesity research, weight management, health promotion, heart disease prevention. Since 2000, she has been Instructor of Nutrition in the School of Nursing. In addition to her current work on
Nutrition for a Changing World, Jamie co-authored several best-selling books, including
The T-Factor Fat Gram Counter, and is author of
The Last Five Pounds: A Liberating Guide to Living Thin. She has authored or contributed to numerous other scientific and popular press publications. Jamie’s popular classes bring together undergraduate students from a wide range of majors to learn about nutrition science and its application to their personal and professional lives. Jamie is a long-time member of the Academy of Nutrition and Dietetics and served as media representative for the Tennessee Dietetic Association, during which time she was named as Outstanding Dietitian of the Year for the Nashville District Dietetic Association. Jamie served for over a decade as nutrition consultant for Smart Balance, Inc.
Steven Nizielski, M.S., Ph.D., earned his Bachelor of Science degree from the University of Minnesota in Wildlife Biology and assisted in research projects involving Siberian tigers and grey wolves before entering graduate school. He earned his masters and doctorate degrees at the University of Minnesota in nutrition with an emphasis in biochemistry. He is currently an associate professor in the Department of Biomedical Sciences at Grand Valley State University in Allendale, Michigan, where he teaches introductory nutrition, clinical nutrition, public health, advanced metabolism, and sports nutrition courses. His current research seeks to identify cellular adaptations in adipose tissue in response to aging and endurance training. Steve is a fellow of The Obesity Society, and a member of the American Society for Nutrition (ASN) and of the American Physiological Society (APS). He is an avid competitive cyclist, and also enjoys cross-country skiing, hiking, and camping.
Alison McCook has been a science writer and editor for more than 15 years, crafting materials for both general and professional audiences. Her work spans topics ranging from health to molecular mechanisms, and has appeared in well-known publications such as Reuters, Nature, Discover, Scientific American, Popular Science, and The Lancet.Alison has held staff positions at Reuters and Nature and most recently, she was the Deputy Editor of The Scientist, overseeing the entire editorial team. During her tenure, the magazine won two consecutive Magazine of the Year awards, across all categories, from the American Society of Business Publication Editors. Alison resides in Philadelphia, Pennsylvania.
1. THE SCIENCE AND SCOPE OF NUTRITION
EATING FOR A LIFETIME
A new field in nutrition research is revealing surprising details about how food affects our genes. Introducing the science of nutrition
Food provides nutrients and energy
What is malnutrition?
Nutrient intake recommendations
Nutrition science in action
Credible sources of nutrition information
Health goals for Americans
Assessing the North American diet
2. HEALTHY DIETS
FROM DESERTS TO OASIS
Are "food deserts" preventing millions of Americans from eating well? Healthy diets feature variety, balance, adequacy, and moderation
Understanding the nutrient density and energy density of foods
Limit these: solid fats and added sugars (SoFAS)
The Dietary Guidelines for Americans
Global nutrition
Understanding the labeling on food
Future food labels
3. DIGESTIVE SYSTEM AND DIGESTIVE DISORDERS
A GUT FEELING
Is gluten really all that bad? Overview of the digestive process
Overview of mechanical and chemical digestion
The role of bacteria in the gastrointestinal tract
Digestive disorders
4. CARBOHYDRATES
"WHOLE GRAIN" HYPE
Can science help us navigate the perils of the cereal aisle? What is a carbohydrate? Structure and function of carbohydrates
Sources of carbohydrates
Digestion of carbohydrates
Added sugars
Understanding fiber
Carbohydrate intake recommendations
Unique Chapter
5. NUTRITION AND DIABETES
MEDICAL MIRACLES
Nearly 100 years ago, a discovery revolutionized
medicine and saved millions of children as a result. What is diabetes mellitus?
Type 2 diabetes
Diabetes on the rise
Diabetes treatment and prevention
Chapters 6 and 7 work together to explore the science of lipids and lipids in health and disease.
6. LIPIDS
THE SKINNY ON FAT
How native Greenlanders with a passion for seal blubber showed the world that not all lipids are created equal. Overview of the lipids
Lipid digestion and absorption
Lipoprotein transport
Essential fatty acids
Trans fats and fat substitutes
Current fat intake and recommendations
Knowledge of omega-3 fatty acids is growing
7. LIPIDS IN HEALTH AND DISEASE
DEATH IN BOGALUSA
From tragic deaths in a Southern town, insights into heart disease.Atherosclerosis and cardiovascular disease
Risk factors for cardiovascular disease
Metabolic syndrome
A heart-protective diet
Fat intake and health—beyond cardiovascular disease
8. PROTEIN
HOW MUCH OF A GOOD THING DO WE NEED?
Experts consider how much protein is best for us all.Protein synthesis
Digestion and absorption of proteins
Varied functions of protein
Protein turnover and nitrogen balance
Seniors may benefit from higher intakes of protein
Protein quality
Protein-deficiency diseases
High-protein diets
Unique Chapter--This chapter examines the multiple dimensions of plant-based diets.
9. PLANT-BASED DIETS
PASS THE PLANTS, PLEASE
What does a Spanish study say about the benefits of following a Mediterranean-like diet?Benefits of a plant-based diet
Nutritional considerations and concerns associated with plant-based diets
Plant-based and vegetarian guidelines
The Mediterranean diet
Fat-soluble and water-soluble vitamins are organized into two chapters (Ch. 10 & 11), allowing for more teaching flexibility.
10. FAT-SOLUBLE VITAMINS
SOAK UP THE SUN
An ailing gorilla inspires a lifelong interest in the vitamins. 11. WATER-SOLUBLE VITAMINS
IT'S NOT A GERM
Pioneering research uncovers vitamin deficiency diseases. Characteristics of the water-soluble vitamins
The B-vitamins
Thiamine(B1)
Niacin (B3)
Riboflavin (B2)
Vitamin (B6)
Folate (B9)
Vitamin (B12)
Vitamin C
Unique Chapter!
12. DIETARY SUPPLEMENTS
SUPPLEMENTS, HERBS, AND FUNCTIONAL FOODS
Surprising studies on the value of vitamin supplements.What are dietary supplements?
Regulation of dietary supplements
Understanding supplement labels
Are dietary supplements harmful?
Pros and cons of herbal supplements
Functional foods
13. MAJOR MINERALS AND WATER
POTASSIUM POWER
Eating a diet low in sodium and rich in potassium may be protective of hypertension. Overview of the minerals
Mineral absorption and bioavailability
Minerals in our food
Calcium, magnesium and phosphorus have diverse structural roles in the body
Sulfur is a component of proteins.
Sodium, potassium and chloride maintain fluid balance in the body
Water is crucial for life
Roles of water in the body
Water balance in the body
Water recommendations
14. TRACE MINERALS
SMALL AMOUNTS WITH BIG IMPORTANCE
Is iodine deficiency a thing of the past? Introducing the trace minerals
Iodine sources and functions
Iron
Zinc
Copper
Selenium
Flouride
Other trace minerals
Manganese, molybdenum, and chromium
Ultratrace minerals
15. ENERGY BALANCE AND OBESITY
THE SITTING DISEASE
Understand the causes and consequences of obesity.Energy in, energy out
The biology of hunger
A NEAT cause of weight gain
Lifestyle and energy balance
Weight loss recommendations
A moratorium on the chair
16. FITNESS AND SPORTS NUTRITION
EATING TO WIN
Research suggests that when athletes eat may be just as important as what they eat.Fueling the active body
Measures of exercise intensity
Dietary carbohydrates for endurance exercise
Female athlete triad
Body building
Hydrating the athlete
Sports supplements
17. NUTRITION FOR PREGNANCY, BREASTFEEDING, AND INFANCY
NOURISHING MOTHER AND BABY
New research suggests that delaying cord clamping after birth preserves iron status.
Changing nutritional needs
Food safety
Postnatal nutrition
Nutrition for the growing child
Iron deficiency and cord clamping
18. CHILDHOOD NUTRITION
FOOD ALLERGIES AND INTOLERANCES
As paradoxical as it might seem, could dirt and germs make children healthier for life?
Growth and development
Nutritional intake in children
Nutritional recommendations for children
Obesity
Food allergies
Unique Chapter! The College Years addresses the unique period of life when students are making the transition from home into the college environment, and the changes and the common changes and pressures during this period
19. THE COLLEGE YEARS
DETERMINANTS OF EATING BEHAVIOR, ALCOHOL, AND DISORDERED EATING How food choices are influenced by social norms.
Growth, development and nutrient requirements in late adolescence
Determinants of eating behavior
Eating challenges on campus
Eating disorders
Alcohol
A successful transition to college life
20. FOOD SAFETY AND SECURITY
SAFE AND PLENTIFUL FOOD
How a series of food crises transformed the U.S. food protection system.A brief history of food safety in America
Foodborneintoxication and infection
Engineering food safety: HACCP and irradiation
Food safety and modernization act
Food safety in the home
Beyond food safety: food security
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