Personal Nutrition, International Edition

Description

PERSONAL NUTRITION, 7e, International Edition helps you acquire the skills and knowledge you need to become a savvy evaluator of the nutrition issues and controversies you will encounter throughout your life. Presented in a vibrant design with clarifying figures, many photos, and cartoons, this popular, concise book is infused with the authors' friendly writing style and filled with enjoyable, practical features and activities. Authors Marie A. Boyle and Sara Long keep pace with the rapidly changing field of nutrition with timely coverage of the latest findings and trends, and they help you use what you learn to enhance your personal nutrition and health.

Dr. Marie Boyle received her B.A. in psychology from the University of Southern Maine and her M.S. and Ph.D. in nutrition from Florida State University. She is author of PERSONAL NUTRITION and coauthor of COMMUNITY NUTRITION IN ACTION: AN ENTREPRENEURIAL APPROACH. Dr. Boyle is a professor of nutrition, chairperson of the Foods and Nutrition Department, and director of the Graduate Program in Nutrition at the College of Saint Elizabeth in Morristown, New Jersey. She also teaches online distance courses in public health nutrition for the University of Massachusetts in Amherst. Her other professional activities include membership in the American Public Health Association, the Academy of Nutrition and Dietetics, and the Society for Nutrition Education and Behavior, as well as serving as an author and reviewer for the latter two organizations. She coauthored the current position paper of the Academy of Nutrition and Dietetics on Food and Nutrition Security in Developing Nations, and serves as editor-in-chief of the Journal of Hunger and Environmental Nutrition from Taylor & Francis Publishers. SARA LONG ROTH, PhD, RD, is Professor in the Department of Animal Science, Food and Nutrition and Director, Didactic Program in Dietetics at Southern Illinois University Carbondale. Prior to obtaining her PhD in health education, she practiced as a clinical dietitian for 11 years. Her specialty areas are medical nutrition therapy, nutrition education, and food and nutrition assessment. She is an active leader in national, state, and district dietetic association's where she has served in numerous elected and appointed positions, including the Commission on Accreditation of Dietetics Education, and Commission on Dietetic Registration. Dr. Long is coauthor of Understanding Nutrition Therapy and Pathophysiology, Medical Nutrition Therapy: A Case Study Approach, Foundations and Clinical Applications of Nutrition: A Nursing Approach, and Essentials of Nutrition and Diet Therapy. Dr. Long has received various awards and honors for teaching, including Outstanding Dietetic Educator (ADA) and Outstanding Educator for the College of Agricultural Sciences.

1. The Basics of Understanding Nutrition. 2. The Pursuit of a Healthy Diet. 3. Anatomy for NutritionAs Sake. 4. The Carbohydrates: Sugar, Starch, and Fiber. 5. The Lipids: Fats and Oils. 6. The Proteins and Amino Acids. 7. The Vitamins, Minerals, and Water: A Functional Approach. 8. The Impact of Fluids and Beverages on Nutritional Health. 9. Weight Management. 10. Nutrition and Fitness. 11. The Life Cycle: Conception Through the Later Years. 12. Food Safety and the Global Food Supply. Appendix A: Aids to Calculations and the Food Exchange System. Appendix B: Canadian Dietary Guidelines and Recommendations. Appendix C: Chapter Notes. Appendix D: Answers to Review Questions. Appendix E: Table of Food Composition.