Science of Nutrition, The, 5th edition

Published by Pearson (January 4, 2019) © 2020

  • Janice Thompson University of Birmingham
  • Melinda Manore Oregon State University
  • Linda A Vaughan
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Title overview

For introductory Nutrition courses.

Move students beyond memorisation with a functional approach to nutrition. The Science of Nutrition helps students master tough nutrition concepts while providing rich support to save instructors time. This best-selling, thoroughly current, research-based nutrition text is uniquely organised around the highly regarded functional approach, which organises vitamins and minerals based on their functions within the body and is easily seen in the organisation of the micronutrient (vitamin and mineral) chapters.

The 5th Edition includes scientific research in the field of nutrition, an increased emphasis on nutrition and disease content, and new icons in the margins directing students to Oregon State University's FoodHero.org. The text covers key concepts in nutrition with new and updated Focus Figures; updated Nutri-Case case studies; and Nutrition Concept Videos, which feature author Janice Thompson explaining difficult course concepts.

Table of contents

  • 1. The Science of Nutrition: Linking Food, Function, and Health
  • 2. Designing a Healthful Diet
  • 3. The Human Body: Are We Really What We Eat?
  • 4. Carbohydrates: Plant-Derived Energy Nutrients
  • 4.5. In Depth: Alcohol
  • 5. Lipids: Essential Energy-Supplying Nutrients
  • 6. Proteins: Crucial Components of All Body Tissues
  • 7. Metabolism: From Food to Life
  • 7.5. In Depth: Vitamins and Minerals: Micronutrients with Macro Powers
  • 8. Nutrients Involved in Energy Metabolism
  • 9. Nutrients Involved in Fluid and Electrolyte Balance
  • 10. Nutrients Involved in Antioxidant Function and Vision
  • 10.5 In Depth: The Safety and Effectiveness of Dietary Supplements
  • 11. Nutrients Involved in Bone Health
  • 12. Nutrients Involved in Blood Health and Immunity
  • 13. Achieving and Maintaining a Healthful Body Weight
  • 14. Nutrition and Physical Activity: Keys to Good Health
  • 14.5 In Depth: Disorders Related to Body Image, Eating, and Exercise
  • 15. Food Safety and Technology: Protecting Our Food
  • 16. Food Equity, Sustainability, and Quality: The Challenge of "Good" Food
  • 17. Nutrition Through the Life Cycle: Pregnancy and the First Year of Life
  • 18. Nutrition Through the Life Cycle: Childhood and Adolescence
  • 19. Nutrition Through the Life Cycle: The Later Years
 

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