πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher : Pearson Higher Ed
πŸ“’ Release Date : 2013-04-08
πŸ“’ Pages : 944
πŸ“’ ISBN : 9780321890757
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Education

SYNOPSIS : This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Bring nutrition into focus with an innovative approach. Nutrition: From Science to You, Second Edition provides the tools you need to understand the science of nutrition and successfully apply it in your personal life and future career. This text personalizes nutritional information to engage you in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. Teaching and Learning Experience This program will provide a better teaching and learning experience–for you and your students. Here’s how: Clarify Tough Topics: Focus Figures, and Visual Chapter Summaries all work together to bring clarity to concepts that are hard to understand. Boost Critical Thinking: Health Connection features, Examining the Evidence features, and Nutrition in Practice case studies encourage students to think critically about nutrition.


πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher :
πŸ“’ Release Date : 2014
πŸ“’ Pages : 819
πŸ“’ ISBN : 1269204858
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Nutrition

SYNOPSIS :


πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher : Pearson
πŸ“’ Release Date : 2018-01-26
πŸ“’ Pages : 928
πŸ“’ ISBN : 0134745906
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS : NOTE: This edition features the same content as the traditional text in a convenient, three-hole-punched, loose-leaf version. Books a la Carte also offer a great value; this format costs significantly less than a new textbook. Before purchasing, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. For Books a la Carte editions that include MyLab(tm) or Mastering(tm), several versions may exist for each title--including customized versions for individual schools--and registrations are not transferable. In addition, you may need a Course ID, provided by your instructor, to register for and use MyLab or Mastering platforms. For introductory nutrition courses. A modern and personal approach to nutrition Nutrition: From Science to You helps readers understand the science of nutrition and how to successfully apply it to their personal lives and future careers. Thoroughly updated to better meet the needs of tomorrow's nutrition and allied health professionals, the 4th Edition provides individuals with more inter-professional applications, increased coverage of emerging and high interest topics such as the microbiome and Leaky Gut syndrome, and new dietary and nutrition guidelines. New auto-graded MDA Personalized Diet Analysis activities, Focus Figure Narrated Walkthroughs voiced by the author, and a mobile-friendly customizable eText enhance Mastering Nutrition, making it an even more effective practice and learning tool for today's readers. Also available with Mastering Nutrition Mastering(tm) Nutrition is an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. Interactive, self-paced coaching activities provide individualized coaching to help students stay on track. With a wide range of auto-gradable activities available--including animations, videos, NutriTools, and new MyDietAnalysis activities, students can actively learn, understand, and retain even the most difficult concepts. MasteringNutrition includes single-sign-on access to MyDietAnalysis software to give students the tools to track their diet and activity and run reports on various macro- and micro-nutrients consumption.Learn more. NOTE: You are purchasing a standalone product; Mastering(tm) Nutrition does not come packaged with this content. Students, if interested in purchasing this title with Mastering Nutrition, ask your instructor to confirm the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information. If you would like to purchase both the loose-leaf version of the text and Mastering Nutrition, search for: 0134774337 / 9780134774336 Nutrition: From Science to You, Books a la Carte Plus Mastering Nutrition with MyDietAnalysis with Pearson eText -- Access Card Package, 4/e Package consists of: 0134745906 / 9780134745909 Nutrition: From Science to You, Books a la Carte Edition, 4/e 0134710738 / 9780134710730 Mastering Nutrition with MyDietAnalysis with Pearson eText -- ValuePack Access Card -- for Nutrition: From Science to You


πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher : Pearson
πŸ“’ Release Date : 2015-01-26
πŸ“’ Pages : 940
πŸ“’ ISBN : 9780133997941
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Education

SYNOPSIS : NOTE: You are purchasing a standalone product; MasteringNutrition does not come packaged with this content. If you would like to purchase both the physical text and MasteringNutrition search for ISBN-10: 0321976975/ISBN-13: 9780321976970 . That package includes ISBN-10: 032199549X /ISBN-13: 9780321995490 and ISBN-10: 0133997456/ISBN-13: 9780133997453. For introductory nutrition courses. A clear and personal approach to nutrition Nutrition: From Science to You provides the tools students need to understand the science of nutrition and successfully apply it in their personal lives and future careers. This text personalizes nutritional information to engage students in the subject matter, while retaining the scientific rigor needed for academic success. Innovative pedagogical features aid study and review, illustrate key concepts, hone necessary academic skills, promote improved personal nutrition, highlight the importance of nutrition in overall health, and explore the insights of nutrition scientists and other professionals in the field of nutrition. The Third Edition combines research-based content, clear explanations, learning outcomes, and new and revised Focus Figures, Health Connections, and case studies with the power of MasteringNutrition, to help students make critical connections, master concepts through online practice and assessment, and increase their overall understanding of nutrition. Also available with MasteringNutritionβ„’ MasteringNutrition is an online homework, tutorial, and assessment product designed to improve results by helping students quickly master concepts. Students benefit from self-paced tutorials that feature immediate wrong-answer feedback and hints that emulate the office-hour experience to help keep students on track. With a wide range of interactive, engaging, and assignable activities, students are encouraged to actively learn and retain challenging course concepts.


πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher : Pearson
πŸ“’ Release Date : 2018-05-15
πŸ“’ Pages : 994
πŸ“’ ISBN : 013521422X
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category :

SYNOPSIS :


πŸ“’ Author : Joan Salge Blake
πŸ“’ Publisher :
πŸ“’ Release Date : 2014-02-26
πŸ“’ Pages : 624
πŸ“’ ISBN : 0321974638
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Education

SYNOPSIS : ALERT: Before you purchase, check with your instructor or review your course syllabus to ensure that you select the correct ISBN. Several versions of Pearson's MyLab & Mastering products exist for each title, including customized versions for individual schools, and registrations are not transferable. In addition, you may need a CourseID, provided by your instructor, to register for and use Pearson's MyLab & Mastering products. Packages Access codes for Pearson's MyLab & Mastering products may not be included when purchasing or renting from companies other than Pearson; check with the seller before completing your purchase. Used or rental books If you rent or purchase a used book with an access code, the access code may have been redeemed previously and you may have to purchase a new access code. Access codes Access codes that are purchased from sellers other than Pearson carry a higher risk of being either the wrong ISBN or a previously redeemed code. Check with the seller prior to purchase. --


πŸ“’ Author : T. Colin Campbell
πŸ“’ Publisher : BenBella Books
πŸ“’ Release Date : 2013
πŸ“’ Pages : 328
πŸ“’ ISBN : 9781937856243
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Health & Fitness

SYNOPSIS : An analysis of cutting-edge thinking on nutrition answers why a whole-food, plant-based diet provides optimal nutrition and demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten off track.


πŸ“’ Author : Gordon McL. Dryden
πŸ“’ Publisher : CABI
πŸ“’ Release Date : 2008
πŸ“’ Pages : 302
πŸ“’ ISBN : 9781780640563
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Animal-Food

SYNOPSIS :


πŸ“’ Author : Ann M. Coulston
πŸ“’ Publisher : Academic Press
πŸ“’ Release Date : 2013
πŸ“’ Pages : 903
πŸ“’ ISBN : 9780123918840
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Medical

SYNOPSIS : Expertly edited, the Second Edition of Nutrition in the Prevention and Treatment of Disease offers 18 completely new chapters and 50% overall material updated. Given its unique focus and extensive coverage of clinical applications and disease prevention, this edition is organized for easy integration into advanced upper-division or graduate nutrition curriculums. Foundation chapters on nutrition research methodology and application clearly link the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. Readers will learn to integrate basic principles and concepts across disciplines and areas of research and practice as well as how to apply this knowledge in new creative ways. Chapters on specific nutrients and health cover topics where data are just beginning to be identified, such as choline, antioxidants, nutrition and cognition, and eye disease. Established areas of chronic disease: obesity, diabetes, cardiovascular disease, gastrointestinal disease, and bone health are presented each in their own sections, which aim to demonstrate the inter-action of basic science, genetics, applied nutrition research, and research-based patient care guidelines. No other nutrition book on the market takes this approach. Students will take away foundational insights into the application of nutrition research in the prevention and treatment of disease. Busy researchers and clinicians will use this book as a β€œreferesher course? and should feel confident in making patient care recommendations based on solid current research findings. * 18 completely new chapters and 50% overall new material * Unique focus and extensive coverage of clinical applications and disease prevention. * Clearly links the contributions of basic science to applied nutrition research and, in turn, to research-based patient care guidelines. * Assimilates a large body of research and applications and serves as a β€œrefresher course? for busy researchers and clinicians.


πŸ“’ Author : Jacqueline B. Marcus
πŸ“’ Publisher : Academic Press
πŸ“’ Release Date : 2013-04-15
πŸ“’ Pages : 660
πŸ“’ ISBN : 9780123918833
πŸ“’ Available Language : English, Spanish, And French
πŸ“’ Category : Technology & Engineering

SYNOPSIS : Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience