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

Michelle 'Shelley' McGuire, Kathy A. Beerman

ISBN-13: 9781337628877 | ISBN-10: 1337628875

Copyright 2018

| Published 2017

| 736 pages

List Price USD $224.95


Crystal Clear Science + Compelling Applications = A Balanced Program for Teaching and Learning Now updated with the 2015 Dietary Guidelines for Americans, NUTRITIONAL SCIENCES: FROM FUNDAMENTALS TO FOOD, 3rd Enhanced Edition 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. A Table of Food Composition booklet is included.

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Meet the Authors

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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 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 efficacy of a novel approach to improve iron status in women and children. 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 12,000 students and has been the recipient of several college and university teaching awards. Dr. Beerman's years of teaching experience, combined with her wide knowledge base in nutrition, health sciences and educational pedagogy, has helped create this innovative introductory nutrition text.

  • NEW! Global Nutrition Watch brings currency to the classroom. This student-friendly website provides convenient access to thousands of trusted sources, including academic journals, newspapers, videos, and podcasts, for students to use for research projects or classroom discussion. GLOBAL NUTRITION WATCH is updated daily to offer the most current news about topics related to Nutrition.
  • NEW! NUTRITIONAL SCIENCES 3rd Enhanced Edition has been updated according to the latest research and nutritional guidelines, including the 2015 Dietary Guidelines for Americans, the new MyPlate, and Healthy People 2020.
  • NEW! Nutrition MindTap brings course concepts to life with interactive learning, study, and exam preparation tools that support NUTRITIONAL SCIENCES. 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.
  • NEW! Study cards for each chapter contain summaries and review questions that allow students to study anywhere at any time. These unique cards present concepts in smaller chunks with section headings that provide both orientation and review assistance.
  • NEW! The Diet & Wellness Plus App helps students understand how nutrition relates to their personal health goals. Have students track their diet and activity, generate reports, and analyze the nutritional value of the food they eat.
  • "Nutrition Matters" mini-chapters appear at the end of several chapters and present important nutrition-related issues, 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 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.
  • "Diet & Wellness Plus Activities" in each chapter integrate textbook concepts with the Diet & Wellness Plus App. These exercises demonstrate to students how nutrition relates to their personal health goals.
  • "Food Matters" boxes provide practical advice on how to meet the recommendations for the 2010 Dietary Guidelines for Americans. Students can apply the information from the chapter to the Dietary Guidelines by reading the material and then reflecting on the series of strategies provided.
  • "Everybody Has a Story" features provide engaging case studies that show application of chapter concepts and prompt critical thinking.
  • Impressive, engaging art and illustrations have been extensively revised to clarify and explain concepts.
  • "Connections" marginal icons reinforce important content from other chapters by showing students how the material builds and is linked together.
  • "Focus On" boxes integrate content related to scientific innovation; diet and health; food; clinical applications; nutrition through the life cycle; and sports nutrition throughout the text to highlight applied nutrition concepts.

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.
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.

Instructor's Manual with Test Bank for McGuire/Beerman's Nutritional Sciences: From Fundamentals to Food with Table of Food Composition Booklet, 3rd

Instructor's Manual with Test Bank

PowerLecture with JoinIn™ Student Response System and ExamView® for McGuire/Beerman's Nutritional Sciences: From Fundamentals to Food with Table of Food Composition Booklet, 3rd

PowerLecture with JoinIn™ Student Response System and ExamView®

Study Guide for McGuire/Beerman's Nutritional Sciences: From Fundamentals to Food with Table of Food Composition Booklet, 3rd

This handy guide will assist students in preparing for exams. Sample test questions, fill-in-the-blank summaries, practice problems, matching and labeling exercises, discussion questions, learning objectives, and chapter outlines provide a varied and in-depth review of the key concepts from each chapter of the text. Answers and page references allow students to check their work and brush up as necessary using the textbook. All items and answers have been updated to correspond with the third edition of the text.

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Nutritional Sciences:

  • ISBN-10: 1337628875
  • ISBN-13: 9781337628877

Price USD$ 224.95


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