The Science of Nutrition, Global Edition, 5th edition

Published by Pearson (October 31, 2025) © 2026

  • Janice Thompson University of Birmingham
  • Melinda Manore Oregon State University
  • Linda A Vaughan
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$54.54 NZD
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Products list
$54.54 NZD
Instant access

Access details

  • Instant access once purchased
  • Offline access via app

Title overview

For introductory nutrition courses for majors.

A functional approach moves students beyond memorisation. The Science of Nutrition helps students master tough nutrition concepts. The thoroughly current and research-based text uses a functional approach which organises vitamins and minerals based on their functions within the body and enables students to fully understand their effects on the body.

The 5th Edition includes the most up-to-date scientific research in nutrition, an increased emphasis on nutrition and disease, and margin icons directing students to Oregon State University's FoodHero.org. The text covers key concepts with new and updated Focus Figures and new Nutri-Case case studies.

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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