Nutritional Sciences,
3rd Edition

Michelle McGuire, Kathy A. Beerman

ISBN-13: 9781337628877
Copyright 2018 | Published
736 pages | List Price: USD $281.95

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.


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.

  • Michelle McGuire

    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.

  • Kathy A. Beerman

    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.

  • 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! 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! 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! 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.

  • 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.

  • 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.

  • "Everybody Has a Story" features provide engaging case studies that show application of chapter concepts and prompt critical thinking.

  • "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.

  • "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.

  • "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.

  • "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.

  • "Connections" marginal icons reinforce important content from other chapters by showing students how the material builds and is linked together.

  • Impressive, engaging art and illustrations have been extensively revised to clarify and explain concepts.

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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