Nutritional Sciences: From Fundamentals to Food,
4th Edition

Michelle "Shelley" McGuire, Kathy A. Beerman

ISBN-13: 9780357730539 | ISBN-10: 0357730534

Copyright 2023

| Published 2022

| 768 pages

List Price USD $219.95


Crystal Clear, Up-to-Date Science + Compelling Applications = A Balanced Program for Learning. Develop a clear understanding of the core concepts of nutrition with NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 4th Edition. Now updated with the 2020-2025 Dietary Guidelines for Americans and the latest findings in the field, this proven resource clearly explains the scientific principles underlying nutrition while incorporating applications relevant to your daily life. Supported by an impressive visual design, engaging case studies, and interactive digital resources, NUTRITIONAL SCIENCES offers a unique, balanced program for learning.

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Meet the Authors

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Dr. Michelle "Shelley" McGuire is Director of and Professor of Nutrition in the Margaret Ritchie School of Family and Consumer Sciences at the University of Idaho. A maternal/infant nutritionist, Shelley’s research focuses on understanding factors influencing human milk composition and how breastfeeding impacts both maternal and infant health. Internationally recognized for her interdisciplinary team-science approach and attention to detail, Shelley and her team have conducted research around the globe to study milk composition and factors associated with its variation. During the COVID-19 epidemic, she headed a team that studied the impact of maternal infection on milk composition – including the presence/absence of the SARS-CoV-2 virus. Her findings informed international guidance for breastfeeding women and their families during this challenging time. Dr. McGuire’s research has been funded by a variety of public and private entities including the National Institutes of Health, National Science Foundation, U.S. Department of Agriculture, and the Bill and Melinda Gates Foundation. A recipient of the American Society for Nutrition’s Excellence in Nutrition Education award, Dr. McGuire has been teaching basic nutrition for decades and has a strong appreciation of the course, its goals and objectives, and the broad variance of student needs. This experience coupled with her strong writing and research background has helped her create an exceptionally up-to-date and refreshing text for the introductory nutrition course.

Dr. Kathy Beerman is a faculty member and Professor of Nutrition 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 the efficacy of a novel approach to improving iron status in these regions. 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 14,000 students and has been the recipient of several college and university teaching awards. In 2017, Dr. Beerman received the Outstanding Achievement Award in International Activities for her work in Guatemala and in 2018 was awarded the President’s Award for Leadership. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in human nutrition and educational pedagogy, has helped create this innovative introductory nutrition text.

  • Inclusive language and images in every chapter ensure that students of all backgrounds can see the relevance of the material to their everyday lives.
  • Engaging art and illustrations clarify and explain concepts.
  • Updates throughout incorporate the 2020-2025 Dietary Guidelines for Americans, 2018 Physical Activity Guidelines, updated Dietary Reference Intakes, and Healthy People 2030. When appropriate, nutrition-related references are made to the COVID-19 pandemic.
  • "Food Matters" boxes provide practical advice on how to meet the recommendations for the 2020-2025 Dietary Guidelines for Americans. By reading the material and reflecting on the strategies provided, students can apply chapter information to the Dietary Guidelines.
  • "Nutrition Matters" mini-chapters at the end of several chapters present important nutrition-related topics, such as diabetes, bone health, alcohol, cardiovascular disease, food safety, and eating disorders. These sections give professors the flexibility to decide how much detail they want to cover on certain topics in their courses.
  • Crystal-clear, up-to-date science + Compelling applications: Fundamental scientific principles underlying nutrition are clearly explained, and real-world examples are used to demonstrate application and relevance to students' lives and careers.
  • "Focus On" boxes integrate content related to scientific innovation; diet and health; food; clinical applications; nutrition through the life cycle; and sports nutrition to highlight applied nutrition concepts.
  • "Everybody Has a Story" features provide engaging case studies that apply chapter concepts and prompt critical thinking.
  • "Connections" marginal icons reinforce important content from other chapters, showing how the concepts are linked together.
  • Course concepts come to life with the interactive learning, study, and exam preparation tools accessed through the MindTap digital platform. Instructors can easily track students' participation and engagement in course materials. Students have access to an interactive ebook, quizzes, tutorials, animations, flashcards, and Pop-Up Tutor lectures.

Table of Contents

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1. The Science of Nutrition.
2. Nutritional Assessment and Dietary Planning.
3. Chemical, Biological, and Physiological Aspects of Nutrition.
4. Carbohydrates.
Nutrition Matters: Nutrition and Diabetes.
5. Protein.
Nutrition Matters: Food Safety.
6. Lipids.
Nutrition Matters: Nutrition and Cardiovascular Health.
7. Energy Metabolism.
Nutrition Matters: Alcohol, Health, and Disease.
8. Energy Balance and Body Weight Regulation.
Nutrition Matters: Disordered Eating.
9. Physical Activity and Health.
10. Water-Soluble Vitamins, Choline, and Carnitine.
11. Fat-Soluble Vitamins.
Nutrition Matters: Nutrition and Cancer.
12. The Major Minerals and Water.
Nutrition Matters: Nutrition and Bone Health.
13. The Trace Minerals.
14. Life Cycle Nutrition.
Nutrition Matters: Food Insecurity, Hunger, and Malnutrition.

Cengage provides a range of supplements that are updated in coordination with the main title selection. For more information about these supplements, contact your Learning Consultant.

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Nutritional Sciences

  • ISBN-10: 0357730534
  • ISBN-13: 9780357730539

Price USD$ 219.95

eBook: Nutritional Sciences 12Months

  • ISBN-10: 8000040298
  • ISBN-13: 9788000040295

Price USD$ 44.99


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