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Nutritional Sciences From Fundamentals to Food (with Table of Food Composition Booklet), 3rd Edition

Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning In a concise format, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3/e clearly explains the scientific principles underlying nutrition while incorporating applications to promote a complete understanding of core concepts. This integrated approach provides a strong science foundation in a context relevant to students’ daily lives and their careers. Supported by an impressive visual design, engaging case studies and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for teaching and learning.

About the Author

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 Department of Food Science and Human Nutrition at Washington State University. The author of several published articles, she specializes in research focusing on dietary practices of college students and the effects of isoflavones on health parameters in postmenopausal women. Dr. Beerman also has published several articles accessing the effectiveness of computer technology in the college classroom. Dr. Beerman teaches the introductory nutrition course for health majors, as well as courses in nutrition education, life cycle nutrition, and pathophysiology. Since joining the faculty at Washington State University in 1989, she has taught more than 10,000 students and has been the recipient of several teaching awards. Dr. Beerman’s years of teaching experience, combined with her wide knowledge base in nutrition and health sciences, has helped create this innovative introductory nutrition text.

I bought this book for the nutrition class I was taking. I read this text book from cover to cover (not something I can do with most text books). This text book was well written and very interesting.

Nice presentation of information; easy to understand and apply. Lots of colorful diagrams and pictures. Love the tear out chapter quizzes in the back (caution if you buy the book used,they might have been ripped out). I did find one error in the quizzes: Chapter 12, question 9-the answer should be “b” and the key has “d”. Other than that-love it!

I don’t tend to agree with some of the information in this book as they base it on so many of the government recommendations which are less than optimal, but it does offer some overall good information, although a bit technical if you are a lay person in nutrition. A good book to have in your library.

This is a great book with valuable information, it is set up nicely and is easy for the reader to understand.

Product Details :

  • Hardcover: 736 pages
  • Publisher: Cengage Learning; 3 edition (January 1, 2012)
  • Language: English
  • ISBN-10: 0840058209
  • ISBN-13: 978-0840058201
  • Product Dimensions: 1.3 x 8.6 x 10.9 inches

More Details about Nutritional Sciences: From Fundamentals to Food (with Table of Food Composition Booklet), 3rd Edition

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